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Ingredients

  • 1 pint Sunflower Oil (plus extra for greasing)
  • 100 Dark Rum
  • 400 g Sultanas
  • 750 g Plain Flour
  • 8 tsp Ground Cinnamon
  • 4 tsp Ground Nutmeg
  • 4 tsp Bicarbonate of Soda
  • 300 g Golden Caster Sugar
  • 300 g Light Brown Sugar
  • 8 item Medium Egg
  • 4 item Lemon Zest
  • 4 item Orange Zest
  • 700 g Carrot, peeled and grated
  • 200 g Desiccated Coconut
  • 200 g Californian Walnuts, chopped
  • 4 tsp Vanilla Extract
  • 2 tbsp Glace Ginger, chopped (optional)
  • 3 item Lemon, juiced
  • 2 item Orange, juiced
  • 225 g Light Brown Sugar

Method

  1. Grease nad line a deep cake tin of the correct size with non-stick baking paper or use a non-stick cake tin. Ensure all the ingredients are at room temperature. Pour the rum over the saltanas and leave to infuse for 1 hour.
  2. Preheat the oven. Sift the flour together with the spices and the bicarbonate of soda. Beat together the sugars, sunflower oil and eggs until smooth. Stir the spiced flour into the smooth mixture, then add the remaining ingredients (including the glacé ginger, if using) and stir well.
  3. Spoon the mixture into the prepared tin and bake for the time stated or until a skewer inserted into the middle of the cake comes out clean.
  4. Make the syrup while the cake is baking. Strain the juices into a jug, add the sugar and stir well. Continue to stir at intervals while the cake is in the oven. As soon as the cake is out of the oven, pierce it with a skewer several times, then careully spoon or pour the citrus syrup over the top. Leave the cake to cool before removing it from the tin.
  5. To bake: Fan 130°C (250°F) or conventional 150°C (300°F) gas mark 3 for 3 hours.
  6. To store: Keeps fresh for up to 2 weeks if covered and decorated with icing or wrapped in greaseproof paper and kept in an airtight container. Or to freeze for up to a month, wraooed in a double layer of greaseproof paper and aluminium foil.
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Ingredients

  • 1 item Large Mango
  • 1 item Ripe Avocado
  • 2 item Large Cos Lettuce
  • 16 item Large Cooked King Prawns, peeled but with tails left on
  • 2 item Lime Juice
  • 1 tsp Palm Sugar
  • 2 tbsp Vegetable Oil
  • item Chilli, de-seeded and finely chopped

Method

  1. Cut the mango and avocado flesh into 2cm piece. Discard the outer layer of leaves and cut the stems offnthe lettuces, leaving the heart. Separate the leaves and add them to the mango and avocado with the prawns
  2. Make the dressing by whisking together the lime juice, sugar and oil with the chilli. Add the dressing to the salad, toss carefully to mix and serve immediately.
  3. For a more luxurious accompaniment, make a creamy mayonnaise dressing - mixing 3 tbsp mayonnaise, 2 tbsp double cream, 2 tsp tomato sauce, 1.5 tsp Worcester sauce, 2-13 drops of Tabasco sauce, 1 tbsp lemon juice and 1 tbsp brandy. Season to taste with salt and pepper. Spoon over the salad or as a dip on the side.
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Ingredients

300g raw king prawns

2tbsp Country Range Piri Piri Seasoning

oil, for frying

1 lemon, to garnish

 

For the cous cous

400g Country Range Cous Cous

400ml boiling water

75g Country Range Frozen Fancy Peas, defrosted

75g Country Range Frozen Sweetcorn, defrosted

50g red pepper, chopped

2tbsp fresh parsley, chopped

2tbsp Country Range Piri Piri Seasoning mixed with 2 tbsp olive oil

Method

  1. Place cous cous in a bowl and pour over the boiling water. Leave to stand for a few minutes until the water has been absorbed and cous cous is soft (add a little more water if required).
  2. Stir in the remaining ingredients and place into a serving dish.
  3. Sprinkle the Piri Piri Seasoning over the prawns and stir to mix through.
  4. Heat the oil over a high heat in a frying pan and add the prawns, cook for a couple of minutes until the prawns are pink and cooked through, do not overcook.
  5. Add the prawns to the cous cous and serve garnished with lemon. Piri Piri Seasoning can be adjusted to suit personal preference.
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Ingredients

  • 2 Item 6cm Plain Scone made with McDougalls Scone Mix
  • 140 g Single Cream
  • 2 tbsp Seedless Raspberry Jam
  • 1 Scoop Thick and Easy
  • 3 tbsp 'Squirty' Cream

Method

  1. Place the scones and cream into a food processor and blend until smooth.
  2. Place into small round moulds approximately 3cm in diameter and freeze.
  3. To serve, defrost moulds.
  4. Thicken jam with Thick and Easy and pipe in a swirl over the scone.
  5. If desired pipe a small swirl of 'squirty' cream on top of the jam.
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Ingredients

  • 1 tbsp Olive oil
  • 8 Chicken thighs or other pieces, with skin and bone
  • 2 Cooking chorizo sausages, sliced into rounds
  • 2 Garlic cloves, finely chopped
  • 1 Onion, sliced
  • 800 g 2 cans of chickpeas, drained and rinsed
  • 400 g 1 Can of tomatoes, drained
  • 200 ml Chicken Stock
  • 1 Large sprig of thyme
  • Small bunch of kale, thickly shredded
  • Salt and black pepper

Method

  1. Preheat the oven to 200°C / 180°C Fan / Gas 6
  2. Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
  3. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
  4. Add the chickpeas (as much of them as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, and then arrange the chicken and chorizo on top. Season again.
  5. Put the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.
Melting Pot recipe
  • 70 minutes
  • 20 portions
  • Dessert
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Ingredients

  • 16 Rhubarb stalk, peeled and peel reserved
  • 12 Pink Pepper Corns
  • 1 kg Caster Sugar
  • 400 ml Dry White Wine
  • 2 Orange, finely grated rind of both and juice of 1
  • 100 ml Grenadine
  • 100 ml Caorunn Gin
  • 4 Gelatine Leaves, softened in cold water
  • 10 Eggs, room temperature
  • 16 Pink Peppercorn, crushed
  • 200 g Caster Sugar (for sponge)
  • 2 Vanilla Pod, seeds scraped (for sponge)
  • 300 g Self Raising Flour, finely sieved
  • 60 g Unsalted Butter, melted
  • 1 ltr Double Cream
  • 1 ltr Milk
  • 3 Vanilla Pod, split and scraped (for custard)
  • 24 Egg Yolk
  • 350 g Caster Sugar (for custard)

Method

  1. For the sponge, preheat oven to 200°C. Whisk eggs, pink pepper, vanilla and sugar with an electric whisk for about 5 minutes until light, fluffy and doubled in volume. Sift in flour and carefully fold to incorporate fully, then do the same with the butter. Pour onto lined baking tray and bake for about 6 minutes until nicely golden brown. Leave to cool for10 minutes then turn out onto a cooling wire and cool completely. Cut into shape of trifle glasses and place at bottom.
  2. Turn oven down to 170°C.
  3. Cut rhubarb into 5cm pieces and then again into 3 strips lengthways. Reserve trimmings.
  4. For the jelly and baked rhubarb, put sugar, wine, rind, pink pepper, rhubarb trimmings and peelings, grenadine with 400ml of water and bring to the boil. Boil for 3 minutes and set aside to infuse. Place rhubarb strips into a roasting dish and strain syrup over rhubarb. Cover with baking paper then foil and cook for about 10 minutes until just tender. Leave to cool in syrup. Strain syrup again, add gin and drizzle a small amount over the sponge. Heat remaining syrup add gelatine (water squeezed out) and stir to dissolve. Set aside somewhere not to cool.
  5. For the gin custard, bring cream, milk, vanilla to boil in thick bottomed pan. Set aside to cool. Whisk yolks and sugar in a bowl until light and fluffy. Pour in a small amount of the boiled cream mix onto the eggs to scorch. Add rest of cream mix very slowly a bit at a time whisking all the time. Return mix to pan and with a thermometer on the back of a spoon keep stirring the mix over a low heat until the mix reaches 82°C, remove from heat, add gin and quickly pour over sponge until glass is 3/4 full. Gently tap the glass to even out the top and place on a tray and refrigerate.
  6. When chilled pour over the rhubabrb jelly until glass nearly full. Finish with roasted rhubarb, rhubarb crisp, toasted almond and a few passion fruit seeds.
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Ingredients

For the cheesecake
750g Philadelphia cream cheese
225g sugar
1 vanilla pod
2 eggs
300ml double cream

For the oat crumble:
300g plain flour
350g rolled oats
500g Demerara sugar
400g butter
150g roasted
and chopped hazelnuts

For the rhubarb:
500g rhubarb
175g sugar

For the rhubarb foam:
250g rhubarb
3 leaves gelatin

Method

  1. Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream.
  2. Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge.
  3. Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden.
  4. Put three pieces of gelatin into bowl with cold water to soak.
  5. Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy).
  6. Combine rhubarb juice with gelatin, put in syphon and blast chill.
  • 1 hour
  • 1
  • Dessert
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Ingredients

Sponge
250g Ground almonds
500g Whole eggs
100g Soft flour
75g Caster sugar
375g Egg whites
75g Kerrymaid Premium Baking, melted
375g Icing sugar

Orange and Brazil Nut Custard
200g Kerrymaid Custard
3 Oranges (zests)
100g Brazil nuts
4g Salt

Italian Meringue
150g Egg whites
50g Water
114g Caster sugar

Method

  1. For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together.
  2. Whisk egg whites and caster sugar to semi-peak, then fold the ingredients together (in the order you made them). Finally, fold in the melted Kerrymaid Premium Baking.
  3. Spread over trays in an even 1cm layer and bake six-ten minutes at 200°C. Remove from the oven and sprinkle with caster sugar.
  4. For the brazil nut custard - Chop the brazil nuts into small pieces and add all the ingredients to a mixing bowl and mix together until combined.
  5. Spread an even layer over the baked sponge sheets and gently and carefully roll tightly.
  6. For the meringue – bring the water and sugar to 118°C.
  7. Whisk the egg whites to semi peak and gently rain in the hot sugar. Once all the sugar is in, turn to a high speed and whisk until stiff peak and glossy texture.
  8. Spread over the rolled sponge so it is covered using a pallet knife, make sure you get some texture to the outside and some small to medium peaks sticking off. Then gently blow torch the whole pudding until it is a light brown golden colour.
dysphagia meat lasagne
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Ingredients

Homepride Bolognese Sauce
15ml Vegetable oil
150g Onion, finely diced
150g Carrots, grated
500g Lean minced beef
1kg Homepride Bolognese Sauce
For “Dysphagia” Pasta / Cheese Sauce
250g Batchelors Béchamel Sauce Mix
1ltr Full fat milk
125g Fresh breadcrumbs
150g Grated Parmesan cheese

Method

  1. Place the oil in a large pan and add the diced onions and carrots, sauté for 3 minutes or until soft. Add the minced beef and cook until the meat is browned. Drain any excess fat or water from the pan.
  2. Pour over the Homepride Bolognese Sauce, heat and then reduce the heat to simmer. Cover the pan and cook for 35-40 minutes on a low heat or until the meat is tender.
  3. Place the bolognese into a food blender and purée until smooth. Check the consistency and add stock as needed to achieve the correct texture and consistency. Pass through a sieve and check against the descriptor, adjust as necessary.
  4. Prepare the cheese sauce by heating half the milk with the breadcrumbs. Add the rest of the cold milk to the Batchelors Béchamel Mix and whisk to a smooth paste.
  5. Add the paste to the hot milk and stir. Bring back to the boil and simmer for 2 minutes. Remove the pan from the heat and add the cheese.
  6. To assemble the individual lasagnes, place 2 tbsp of the Bolognese into the bottom of each dish and pipe one tbsp of the pasta sauce. Repeat the layers and add any remaining bolognese finishing with the cheese sauce. Heat in the microwave or steamer until piping hot. Serve immediately
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Ingredients

  • 500 g Anglaise
  • 60 g Pistachio
  • 12 g Leaf gelatine
  • 230 g White Chocolate
  • 600 g Whipping Cream

Method

  1. Make a sauce anglaise.
  2. Whilst sauce anglaise is hot add soaked and drained gelatin, make sure that this is fully incorporated before the next stage.
  3. Use a whisk to mix in the Pistachio paste, make sure this is mixed in well.
  4. Pour the warm mixture on top of the chocolate, mix until fully mixed in.. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40c.
  5. When mix is cool, around 30c gently fold in the 1/3 of the whipped cream.
  6. When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
  7. Lastly, add the remaining 1/3 of cream very carefully.
  8. Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
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Ingredients

  • Cream 400g
  • Milk 100g
  • Vanilla pod 1
  • White Chocolate 150g
  • Egg yolk 75g

Method

  1. In a sauce pan boil the cream, milk, and the split Vanilla Pod.
  2. Pour hot mix over chocolate, use a whisk to fully melt chocolate.
  3. Pour mix whilst whisking continuously, over the egg yokes so that mix doesn't split or cook the yolks.
  4. Pour mix into desired moulds cook in oven at 100c until cooked (cooking time would depend on size mould used) as a guide 30mins.
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Ingredients

  • Cream 300g
  • Milk 100g
  • Chocolate 70% 150g
  • Eggs 2

Method

  1. In a pan place the milk and cream, bring to the boil.
  2. Pour on top of chocolate mix using a whisk until fully melted and incorporated.
  3. Add eggs and whisk constantly, pour mix into tartlet case or mould.
  4. Cook at 120c until cooked (cooking time will depend on the size of tartlet case).
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Ingredients

  • Anglaise 500g
  • Leaf Gellatine 9g
  • 53% Chocolate 200g
  • Whipping Cream 600g
  • 38% milk Chocolate 250g

Replace the chocolate in the original recipe with milk chocolate to achieve the different mousse.

Method

  1. Place Christmas Pudding into the food blender, the desired consistency is entirely your choice. It could be roughly pureed or fully pureed.
  2. Make a sauce anglaise.
  3. While sauce anglaise is hot, add the soaked and drained gelatine, make sure that this is fully incorporated before continuing.
  4. Use a whisk to slowly mix in the Christmas Pudding.
  5. Pour the warm mixture on top of the chocolate, mix until fully mixed in.. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40c.
  6. When mix is cool, around 30c gently fold in the 1/3 of the whipped cream.
  7. When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
  8. Lastly, add the remaining 1/3 of cream very carefully.
  9. Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
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Ingredients

Christmas pudding parfait

200g sugar

50g water

160g egg yolk

150g Country Range UHT Whipping Cream

1 sheet of Country Range Leaf Gelatine

20g Country Range Raisins

20g Country Range Sultanas

20g Country Range Currants

10g Country Range Mixed Spice

450g Country Range UHT Whipping Cream, whipped

 

Walnut Frangipane

225g unsalted butter

225g sugar

170g Country Range chopped walnuts

56g Country Range self-raising flour

4 eggs

 

White chocolate and brandy snow

80g Country Range white chocolate

50g cocoa butter

250g water

50g brandy (flamed to burn off alcohol)

100ml double cream

30g sugar

Method

  1. Christmas pudding parfait: Combine the water and sugar together, then boil to make a syrup. Pour the syrup over the egg yolk to make a pate bomb. Soak the gelatine leaf in water, then warm the cream to dissolve. Add the gelatine and cream to the pate bomb. Then fold through the raisins, sultanas, currants and mixed spice. Fold through the whipped cream gradually to finish parfait.
  2. Walnut Frangipane: Beat the butter and sugar together, add the eggs. Then fold in self-raising flour and walnuts. Bake at 160°C for 15-20 minutes. Once baked brush with rum stock syrup. For the stock syrup combine 100ml of 50% stock syrup and 50ml of rum.
  3. White chocolate and brandy snow: Melt white chocolate and coco butter Warm the cream then dissolve the sugar into it Then combine with the chocolate, coco butter, water and brandy Pour into a tray and freeze
  4. Cut the walnut cake into 5cm squares, use this as a base for the parfait. Once the parfait is made, make tubes to freeze it in by rolling acetate sheets into 4cm tubes, secure the tubes with parcel tape (make sure one of the ends is sealed off with tape). Pipe the parfait into the tubes then freeze them standing them up in a deep tub.
  5. Place the square of cake in the centre of the plate, cut the parfait 5cm long then lay the parfait diagonally across the cake. Using a fork scrap the white chocolate and brandy mixture until it forms snow, use this to sprinkle on the plate, garnish with large pieces of red pulled sugar.
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Ingredients

Method

  1. Cover the chickpeas in water and leave to soak overnight for 8-12 hours.
  2. Boil the chickpeas in a litre of water for 10 minutes then leave to simmer for 1 hour and 30 minutes.
  3. Roughly chop the onion at gently fry in the oil with the crushed garlic clove. When the garlic and onion have softened add the cumin seeds, garam masala, fennel seeds, ground coriander, cinnamon stick, salt and the chillis (use only one chilli if you do not want too much heat).
  4. Next add the can of chopped tomatoes, rinsed red lentils, vegetable stock and simmer for 15 minutes. Then add the cauliflower and leave to simmer for about 30 minutes until the cauliflower is cooked and the lentils are tender (most of the liquid should have been absorbed).
  5. Finally add the cooked chickpeas and spinach and cook for another 5 minutes. To serve remove the cinnamon stick and garnish with natural yoghurt and fresh coriander.
  6. To Serve: Natural Yoghurt and Fresh coriander (chopped)
Melting Pot recipe
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Ingredients

  • / Palm hearts (drained and cut in half)
  • 240 gr Raw tiger prawns (peeled and de-vined)
  • 1 / red pepper
  • 100 gr Mixed leaves
  • 1 / Avocado (ripe)
  • 2 / Lime
  • 1 / Red chilli
  • 50 ml Extra virgin olive oil
  • / Salt
  • / Black pepper

Method

  1. Prepare the avocado dressing first, remove the skin and stone and add the avocado to a food processor. Add the zest and juice of 1 lime, season with salt and pepper and blend, slowly add the olive oil to emulsify into a dressing.
  2. Deseed the red chilli and mix together with the prawns, juice and zest of 1 lime and 1 tbsp of oil. Season with salt and pepper.
  3. Prepare the red pepper by removing all seeds and cut into thin julienne slices.
  4. Chargrill the palm hearts and tiger prawns on a hot grill for 4-5 minutes.
  5. Dress the mixed leaves and red pepper by removing all seeds and cut into thin julienne slices.
  6. Arrange the chargrilled palm hearts and cooked tiger prawns around the bowl and finish with red pepper slices and avocado dressing.
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Ingredients

Fish Cakes

  • 500g/1lb 2oz white fish such as cod, ling or Pollock
  • 1 tbsp Thai fish sauce
  • 1 tbsp Thai red curry paste
  • 2 tbsp chopped fresh coriander
  • 2 spring onions, finely sliced
  • 1 free-range egg
  • pinch dried chilli flakes
  • 1 lime, juice and zest
  • 2 tbsp plain flour, for dusting
  • vegetable oil, for shallow frying
  • 1 bunch watercress
  • 250 fresh breadcrumbs
  • 4 large eggs beaten

Scallops

  • 36 cleaned scallops
  • 100ml olive oil for frying
  • 1 Lime

Coconut Sauce

  • 1 litre of Country Range Coconut Milk
  • 250 ml white wine
  • 100ml fish stock
  • 50ml fish sauce
  • 10g minced garlic
  • 5g dried chillies

Method

  1. Fish Cakes - Preheat the oven to 180°C/350°F/Gas Mark4.
  2. For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth.
  3. Shape the mixture into small fishcakes makes 36 small fish cakes and lightly dust with the flour, then dip into egg and then breadcrumbs.
  4. Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.
  6. Scallops - Pre heat a large non-stick frying pan.
  7. Season the scallops with salt and ground white pepper and drizzle with the oil.
  8. Place scallops in the pan starting at 12 0’clock cook until a golden crust is formed then turn over and repeat process.
  9. Squeeze the fresh lime juice over the scallops and drain on kitchen paper keep warm.
  10. Coconut Sauce - Place all ingredients in a large sauce pan, bring to the boil and reduce by half.
  11. With a magic hand blender blend on full speed for 2 minutes.
  12. Pass through a fine sieve.
  13. Return to the boil in a clean pan and season to taste.
  14. To Serve: Place 3 fish cakes on a hot plate with a scallop on top of each one. Spoon some hot sauce between each fish cake. Garnish the centre with some raw bean sprout and picked coriander leaves tossed in sweet chilli sauce.
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Ingredients

  • 1 Thai chilli
  • 1 Garlic clove
  • Bunch of roughly chopped corriander
  • tsp Ginger paste
  • Plain flour for dusting
  • 1 Lime
  • 4 tbsp Desiccated coconut
  • 250 g Crab meat (well drained, prefferably fresh)
  • 2 Spring onions (finely sliced)
  • 2 Free range eggs
  • 150 g Panko breadcrumbs

Method

  1. Finely slice the thai chilli and grind in a pestle and mortar along with the garlic clove and ginger to create a paste.
  2. Add the paste and roughly chopped coriander to your crab meat. Divide your sliced spring onions and add half of them to the mixture.
  3. Add the zest of half a lime and put it aside to use the juice for serving.
  4. Give your crab meat a good mix to ensure all the herbs and spices are well disperesed, before adding one of your eggs.
  5. Gradually add the desicated coconut and some of your breadcrumbs until the mixture binds and stiffens.
  6. Divide your mixture into small patties and leave to refrigerate for 20 minutes.
  7. Beat your remaining egg in a seperate bowl to create an egg wash. Line this bowl up next to a shallow plate of panko breadcrumbs and a plate of flour dusting.
  8. Once your patties have had time to set, bring them out of the fridge.
  9. Gently roll your crab cakes in the flour to create a light coating, and then dunk them in the egg wash. Finish by rolling them in the panko breadcrumbs.
  10. Once you have successfully coated the crab cakes, they are resdy to fry on a medium heat until golden brown and piping hot all the way through.
  11. Serve with the crab cakes with the lime wedges and additional dipping sauce if desired. Make sure you share them with friends, it would be shellfish not to!
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