• 3-4 minutes
  • 1
  • Main
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Ingredients

110g sweetcorn, drained

1 egg, whisked

2 tsp cornflour

55g self-raising flour

salt

freshly ground black pepper

Hollandaise Sauce:

6 peppercorns, crushed

1 tbsp vinegar

2 egg yolks

8oz butter

cayenne pepper to taste

salt to taste

Method

  1. Place the sweetcorn, egg, cornflour, flour and seasoning into a food processor and blend together to combine.
  2. Gently melt the butter in a non-stick frying pan.
  3. Spoon the mixture into the pan and fry for 3-4 minutes on each side, tossing to turn.
  4. Repeat with the remaining batter mix to make 4-6 pancakes.
  5. To make the hollandaise sauce, simmer the peppercorns and the vinegar in a small saucepan until the volume is reduced by one third. Add a tablespoon of water and allow to cool. Whisk the egg yolks, return to a gentle heat and cook, whisking continuously to a sabayon (in other words: until it has cooked to a thickened consistency, like cream, which will show the mark of the whisk.) Remove from the heat and cool slightly. Whisk in the warm melted butter until thoroughly combined. Season, strain and serve.
  • 15-20 minutes
  • 4
  • Main
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Ingredients

20 salted capers (wash off the excess salt)

20g chopped flat leaved parsley

5g tarragon, chopped

5g fresh mint, chopped

1/2 tsp freshly ground black pepper

1/2 tsp sea salt flakes

3 dessert spoons olive oil

30g dried white breadcrumbs

Zest of 1 lemon

Juice of half a lemon

1 tbsp olive oil

Knob of butter

4 further small knobs of butter

300g uncooked weight fettuccine

4 tbsp extra small petit pois

2 tbsp créme fraiche

2 tbsp olive oil

Season to taste

2 tsp truffle paste or truffle oil to taste

Method

  1. First make the Gremolada, place the capers, parsley, tarragon, mint, salt and pepper, olive oil, lemon juice and zest into a food processor and blitz to a fine paste.
  2. Add the breadcrumbs and give it a quick pulse to combine.
  3. Warm the oil and melt the butter in the type of frying pan you can put under a hot grill.
  4. Score the fish on the skin side to stop the fish curling up when it is cooking.
  5. Put the fish oil skin side down and cook for three minutes, spoon the oil and butter onto the top of the fish.
  6. Spread the gremolada evenly and carefully onto the top of the fish and dot each with a small knob of butter.
  7. Place the pan of fish under a hot grill, until the Gremolada begins to colour and the fish is cooked, this takes about 3 to 4 minutes.
  8. Meanwhile in a pan of salted boiling water cook the fettuccine as per the instruction on the packet.
  9. Drain the pasta and stir through the Créme fraiche, olive oil, petit pois and the truffle paste or oil. Season to taste.
  10. Divide the pasta between four plates and top each serving with a piece of fish. Dress with some of the cooking juices of the fish.
  • 20-25 minutes
  • 6
  • Main
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Ingredients

For the stew:

1kg diced leg of mutton

2 celery stalks, halved

3 medium carrots, peeled and cut in half

1/2 small swede, cut into 12 chunks

6 shallots, peeled

6 small turnips, scrubbed but not peeled

10 whole black peppercorns

salt

1 sprig rosemary

1 sprig thyme

1 litre lamb stock, made with 2 good quality stock cubes

For the cobbler top:

350g Country Range Self Raising Flour

100g Country Range Butter, diced

50g Country Range Capers, chopped

10g parsley, chopped

4 spring onions, finely chopped

30ml plain natural yoghurt mixed with 70ml cold water

Method

  1. Place the mutton in a large casserole or pan with the vegetables and herbs.
  2. Add peppercorns and season with salt.
  3. Bring to the boil and simmer gently for 1 hour.
  4. To make the cobbler rub the fat and the flour together.
  5. Stir in the capers, parsley, onions and pepper.
  6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
  7. Roll dough to 2.5cm (1 inch) thick and cut into 12 rounds or wedges. Place on top of the mutton.
  8. Bake at 200°C/400°F/Gas Mark 4 for 20-25 minutes or until the cobbler is golden brown.
  • 2.5 hours
  • 4
  • Main
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Ingredients

225g puff pastry

675g stewing steak, cubed

3 tbsp Country Range Plain Flour

Salt and freshly ground black pepper

1 medium onion, sliced

1 clove garlic, crushed

300ml stout, Guinness or beer

3 tsp Country Range Dried Thyme

100g Country Range Button Mushrooms

Milk, to glaze

Method

  1. Pre-heat oven to 230°C/450°F/ Gas Mark 8.
  2. Mix steak with seasoned flour and place into a large saucepan with onion, garlic, ale and thyme.
  3. Bring to the boil stirring occasionally. Then reduce heat and simmer for 1 and 1/2 hours until meat is tender.
  4. Add mushrooms and spoon into a 1.2 litre (2 pints) pie dish with enough gravy to half fill the dish.
  5. Roll out the pastry 2cm (1 inch) larger than your dish.
  6. Cut off a pastry strip 2cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, and then dampen the strip.
  7. Cover the dish with the pastry round and seal the edges. Then decorate the pastry top with pastry trimmings.
  8. Brush with milk and bake for about 20 minutes until golden brown.
  9. Reduce heat to 180°C/350°F/Gas Mark 4 and cook for a further 25 minutes until thoroughly heated then serve immediately.
  • 20 minutes
  • 4
  • Starter
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Ingredients

For the koftas

Meat Skewers

800g minced lamb

1/2 onion, finely chopped and cooked until soft

4 dsp Country Range Sauce for Chilli Con Carne

Zest of 1/2 lemon

1 red chilli, finely chopped

2 dsp, chopped parsley

1 clove garlic, finely chopped

2 beaten egg whites

For the yoghurt dip:

4 large spoonfuls of natural yoghurt

Pinch of salt

Fresh mint leaves, finely chopped

Juice of 1/2 lime

Method

  1. Place all the ingredients into a bowl and mix together well. Roll the mixture tightly around the meat skewers into balls.
  2. Place into fridge and chill for 24 hours.
  3. To cook, place into a pre-heated oven (185°C/Gas Mark 6) and cook for 20 minutes.
  4. To make the dip, mix the ingredients together.
  5. Serve the koftas with the mint yoghurt dip.
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Ingredients

4 large tbsp Country Range Range Sauce for Chilli Con Carne

4 x 200g hake fillets, skin on

Good splash of Country Range Extra Virgin Olive Oil

200g Country Range Medium Egg Noodles

1 carrot, peeled and finely shredded

1/2 onion, finely chopped

1/2 courgette, finely shredded

1/2 lemon to squeeze

Salt and pepper

Method

  1. Place the noodles into boiling, salted water and cook for 6-8 minutes.
  2. Place a splash of oil into a hot pan. When hot, place the fish, skin side down, to sear golden brown and cripsy. Turn and place into a hot oven (185°C/Gas Mark 7) for 6-8 minutes with a splash of olive oil.
  3. Place the chilli con carne sauce into a pan, bring to the boil and add the noodles. Coat the noodles in the sauce and season with salt and pepper.
  4. Very quickly fry the vegetables in a splash of olive oil and season. Remove from the pan and leave to one side.
  5. Remove the fish from the oven and squeeze over the lemon juice.
  6. Place the noodles onto a plate, add the fish on top, finish with the crispy vegetables and serve.
  • 30 mins
  • 10
  • Main
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Ingredients

2fl oz Country Range Mayonnaise

Juice of half a lemon

6 Country Range Gelatine Leaves, soaked in water to soften

250g smoked salmon, very thinly sliced

300g fresh salmon, cut into strips and rolled in cling film, forming cylinders

1 dsp finely chopped parsley

splash of olive oil

Country Range Cling Film

Country Range Balsamic Vinegar

 

Method

  1. Lightly brush the terrine mould with olive oil. Line with cling film and chill for 20 minutes.
  2. Place the smoked salmon into the chilled mould overlapping slightly and lining evenly. Leave to chill for 20 minutes.
  3. Steam for the fresh salmon for 6-7 minutes and allow to cool.
  4. Place the mayonnaise in a bowl, add the lemon juice and parsley, season and mix well. Add the gelatine and mix thoroughly.
  5. Remove the terrine, place some mayonnaise in the bottom followed by two pieces of salmon - chill quickly for 10 minutes. Then add the remaining salmon and mayonnaise. Place back in the fridge for 24 hours.
  6. Turn out when completely chilled and, using a sharp knife, slice. Dress on a plate with a little oil and balsamic, and freshly cut lemon.
  7. To garnish, mix finely shredded celeriac with four tablespoons of Country Range Mayonnaise, Country Range Coarse Grain Mustard and a teaspoon of Country Range Horseradish Sauce. Mix well together with seasoning and serve.
  • 30 mins approx.
  • 4
  • Main
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Ingredients

4 dessertspoons Country Range Sauce for Chilli Con Carne
4 x 175g chicken breasts, skin on
100g lentils
1 clove garlic
1 shallot, finely choppedsplash of olive oil
salt and pepper to taste

Method

  1. Place a splash of olive oil into a hot pan.
  2. Place the chicken breast in and seal until golden brown, turning all the time until the skin is crispy and sealed evenly.
  3. Soak and cook the lentils until soft. Drain well and leave to one side.
  4. Place a splash of olive oil into a pan and gently cook the shallot and garlic until soft. Add the lentils and Country Range Sauce for Chilli Con Carne and simmer for about 5 minutes. Whisk in the butter until all the flavours are brought together.
  5. Season and serve with seasonal vegetables and the roasted chicken breast. Serve immediately.
  • 25 mins
  • 4
  • Main
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Ingredients

Gnocchi
750g potatoes, boiled and mashed
50g Country Range Plain Flour
3 egg yolks
2 tsp Country Range Dried Parsley
splash of olive oil
Dressing
4 tbsp Country Range White Wine Vinegar
1 tbsp Country Range French Mustard
8 tbsp Country Range Extra Virgin Olive Oil
salt and pepper to taste
Salad
¼ltr Country Range Vegetable Bouillon (made up)
2 pink grapefruits, peeled and segmented
150g feta cheese, diced
50g fresh broad beans, cooked
50g fresh peas, cooked

Method

  1. For the gnocchi, mix all the ingredients together and roll into small balls. Add a splash of olive oil to a hot frying pan and then fry the balls on a gentle heat until golden brown, turning frequently. Leave to one side.
  2. For the dressing, place the mustard and white wine vinegar into a bowl and season. Mix well and drizzle in the oil until all mixed together. Leave to one side.
  3. For the salad, poach the peas and broad beans in boiling stock for about 3-4 minutes, remove and place into a bowl.
  4. Add the grapefruit segments and feta cheese, mix well and arrange onto a plate. Add the gnocchi and drizzle over the dressing. Serve topped with a poached egg.
  • 20-25 mins
  • 4-6
  • Starter
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Ingredients

500g pumpkin, peeled and diced
1ltr Country Range Vegetable Bouillon (made up)
4 carrots, peeled and finely chopped
125g Country Range Butter
60g Country Range Plain Flour
1 small onion, peeled and chopped
salt and pepper to taste

Method

  1. Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
  2. Add the pumpkin and fry for a further 10 minutes.
  3. Gradually add in the flour and cook for 4-5 minutes, mixing well. Add the stock slowly then bring to the boil and simmer for 10 minutes. Remove from the heat.
  4. Place into a blender and blend until smooth. Serve in a bowl with a piece of goats cheese, crème fraiche or even some whipped cream.
  • 30 mins
  • 4
  • Starter
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Ingredients

1kg mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
6 cherry tomatoes
½ltr fish stock
½ltr shellfish stock
¼ltr Country Range White Cooking Wine
2 tsp Country Range Garlic Purée
6 fresh basil leaves
2 tbsp Country Range Chopped Tomatoes
½ lemon
4 carrots, peeled and finely chopped
½ leek, peeled and finely sliced
½ fennel bulb, finely chopped
2 Country Range Star Anise
good splash of olive oil
salt and pepper to taste

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Place a splash of oil into a hot medium-sized saucepan. Fry the fennel, carrot and leek for 4-5 minutes until golden brown.
  3. Add the chopped tomatoes and white wine. Heat, then reduce by half. Add the stock, bring to the boil and reduce by half; this intensifies the flavour.
  4. Simmer for 15 minutes then add the garlic purée and star anise.
  5. Simmer for a further 10 minutes, remove from the heat and blend until smooth. Leave to one side.
  6. Place the fish onto a lightly greased tray, season and bake in the oven for 6-8 minutes. Remove from the oven and squeeze lemon juice over the fish.
  7. Place the fish sauce into a bowl with the fish on top. Rip the pieces of basil and decorate with halved tomatoes.
  8. Serve garnished with croutons topped with saffron garlic mayonnaise.
  • 30 mins
  • 4
  • Starter
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Ingredients

2ltrs Country Range Chicken or Vegetable Bouillon (made up)
25g Country Range Plain Flour
75g Country Range Butter
500g celeriac, peeled and diced
500ml double cream
25g risotto rice
1 medium onion, peeled and chopped
1 medium leek, peeled and chopped
salt and pepper to taste

Method

  1. Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
  2. Add the celeriac and flour and mix for 3-4 minutes.
  3. Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
  4. Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.
  • 15 mins
  • 04-Jun
  • Starter
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Ingredients

2ltrs Country Range Vegetable Bouillon (made up)
800g fresh peas
50g cooked ham, cut into matchsticks
1 medium-sized onion, peeled and chopped
1 tsp Country Range Garlic Purée
75g Country Range Butter
splash of olive oil
salt and pepper to taste

Method

  1. Place a splash of olive oil into a hot pan. Add the butter and melt.
  2. Add the onion, leek and garlic purée and cook for 2-3 minutes until soft.
  3. Add the peas and stock and bring to the boil. Remove from the heat and blend until smooth.
  4. To serve, place the cooked ham into a bowl and pour over the hot pea soup. Decorate with pea shoots and serve.
  • 4 hrs 30 mins
  • 30-40
  • Dessert
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Ingredients

500g Country Range Currants
350g Country Range Sultanas
175g Country Range Raisins
350g Country Range Glacé Cherries
2 oranges (rind only)
150ml sherry
250g Country Range Butter
250g dark brown sugar
5 eggs
75g Country Range Self Raising Flour
175g Country Range Plain Flour
75g Country Range Chopped Almonds, blanched
1 tbsp black treacle
1 ½ tsp Country Range Ground Mixed Spice

Method

  1. First, prepare the fruit - chop the raisins with a damp knife and quarter the cherries. Put all the fruit into a container, pour over the sherry and stir in the grated rind. Cover with a lid and leave to soak for 3 days, stirring daily.
  2. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the butter, sugar, eggs, treacle and blanched almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly. Stir in the sherry soaked fruit.
  3. Grease and line a 20cm square tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.
  4. Bake slowly until cooked through (approx. 4 hours).
  5. Once cooled, soak with sherry weekly and store in an airtight container until Christmas.
  • 45 mins
  • 12
  • Dessert
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Ingredients

250g Country Range Sponge & Pudding Mix
50ml milk
2 lemons (zest only)
75ml cold water
Lemon Curd
125ml Country Range Lemon Juice
125g caster sugar
3 eggs
6 egg yolks
125g Country Range Butter

Method

  1. Pre-heat the oven to 165°C/325°F/Gas Mark 3.
  2. Place the sponge mix and zest in a bowl fitted with whisk beaters. Blend in the water and milk on slow speed for 1 minute. Scrape down, then mix for a further 4 minutes on medium speed.
  3. Pour the mixture into a lined loaf tin and bake for 45 minutes.
  4. For the lemon curd, whisk the lemon juice, eggs, egg yolks and sugar in a bowl over a pan of boiling water until light and fluffy.
  5. When the curd can hold its shape for 3 seconds, whisk in the butter. Remove from the heat and continue whisking until the butter has completely melted. Allow to cool.
  6. Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.
  • 20-25 mins
  • 4
  • Main
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Ingredients

4 x 250g loins of lamb
1 garlic clove, peeled and crushed
100g carrots, peeled and diced
100g leeks, peeled and diced
100g celery, diced
2ltrs lamb stock
75g Country Range Salted Butter
50g shallots, peeled and diced
splash of olive oil
salt and pepper to taste

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 3.
  2. Place a splash of olive oil into a hot pan and seal the lamb until golden brown, Place into the oven and cook for 15-20 minutes.
  3. Add another splash of oil to a hot pan and sauté the shallots with the garlic. Add the barley and stock. Cook for 10 minute and then add the diced vegetables. Season and add the remaining butter to enrich. Leave to one side.
  4. Remove the lamb from the oven and allow to rest before carving.
  5. Pour the broth into bowls and top with slices of lamb.
  • 2 hrs
  • 04-Jun
  • Main
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Ingredients

1.25kg shoulder of lamb, diced
1 ½ltrs lamb stock
2 carrots, peeled and finely diced
1 onion, peeled and finely diced
2 tsp Country Range Dried Rosemary
125g Country Range Butter
80g Country Range Plain Flour
1 large potato, peeled and sliced
1 pinch fresh parsley, chopped
1 tsp Country Range Garlic Purée
2 tsp Country Range Tomato Paste
splash of olive oil
salt and pepper to taste

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 3.
  2. Place a splash of olive oil into a hot pan and seal the lamb until golden brown. Remove from the pan and leave to one side.
  3. Place the pan back on the heat and add butter. Fry the carrots and onions until slightly golden then add the tomato paste and cook for 5-6 minutes. Add the flour and cook for a further 5-6 minutes.
  4. Add the lamb stock and mix to a smooth, rich sauce. Add the garlic and herbs and allow to simmer for 10-15 minutes.
  5. Place the lamb into an ovenproof dish, cover with the sauce and then put into the oven for an hour.
  6. Remove from the oven and top with the sliced potatoes, season and then put back in for a further hour at 150°C/300°F/Gas Mark 2.
  7. When the potato is cooked and golden brown, remove from the oven. Brush with a little butter and serve. Great with Country Range Pickled Red Cabbage.
  • 10 mins
  • 4
  • Main
View full recipe

Ingredients

760g haddock
900g potatoes, peeled
Batter
1kg Country Range Fish Batter Mix
1440ml cold water
360ml beer
2 large tbsp Country Range English Mustard
4 large tbsp Country Range White Wine Vinegar
Tartare Sauce
4 tsp Country Range Mayonnaise
4 tsp Country Range Gherkins, chopped
4 tsp Country Range Capers
4 tsp parsley, finely chopped
1 red onion, peeled and finely chopped

Method

  1. For the fish, place all the batter ingredients into a bowl and mix until smooth.
  2. Cut the haddock into 190g pieces, coat in flour then dip in the batter mix. Deep fry at 180°C for 4-6 minutes.
  3. For the chips, cut the potatoes into chips and blanche twice at 140°C. When ready to serve, place into 190°C hot fat to crisp up and colour.
  4. For the tartare sauce, mix all the ingredients together.
  5. Serve with a wedge of lemon and Country Range Mushy Peas.
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