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Ingredients

  • 4 Bonned Rabbit Saddle
  • 8 oz Black Pudding
  • 6 Slices Serrano Ham
  • 150 ml Country Range Chicken Bouillon
  • 50 ml Sauce Vin Blanc
  • a pinch of Country Range Dried Tarragon
  • 1 Meadium Head of Savoy cabbage, chiffonade and cooked
  • 50 g Bacon Lardons
  • 100 ml Country Range White Cooking Wine
  • 25 g Chicken Glaze
  • 50 ml Double cream
  • 6 Large Roosters cooked and pureed
  • 1 bunch Scallions, sliced
  • 100 ml Sauce Vin Blank

Method

  1. Place black pudding between the two rabbit fillets, roll saddle and cut away excess flap.
  2. Rub butter on a sheet of tin foil, lay Serrano ham on top, place saddle at bottom of ham and roll, ensuring saddle is enclosed securely in the tin foil.
  3. Deep fry in oil at 160 degrees for 4 minutes, remove from oil and place in oven at 180 degrees for approximately 8-10 minutes.
  4. Remove from the tin foil place back in oven to brown slightly for 2-3 minutes, remove and rest.
  5. While resting, heat the chicken bouillon, add sauce vin blanc and finish with tarragon
  6. Slice rabbit and arrange on top of champ and creamed cabbage, finish with the cafe au lait sauce.
  7. Brown the bacon lardons and add cooked cabbbage
  8. Add white cooking wine and reduce by half
  9. Add chicken glaze and finish with cream, reduce and correct seasoning
  10. Boil sauce vin blank, add scallions and bring back to the boil.
  11. Add warm pomme puree, mix well until you are happy with a tight consistency, correct seasoning
Nicoise Salad Recipe Stir it up McCormick
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Ingredients

  • 75 ml Extra Virgin Olive Oil
  • 50 ml White Wine Vinegar
  • 2 tsp Dijon Mustard
  • 0.5 tsp Sea Salt
  • 1 tbps Chia Seed with Citrus, Chilli and Garlic Blend
  • 2 tbs Vegtable Oil
  • 6 Tuna Steaks
  • 0.5 tsp Sea salt
  • 4 tsp Chia Seed with Citrus, Chilli and Garlic Blend
  • 0.25 tsp Black Pepper Coarse Ground
  • 2 tbs Vegtable Oil
  • 350 g Baby new potatoes, coloured if possible
  • 250 g Green Beans (Haricot Verts), trimmed
  • 1 tbs White Wine Vinegar
  • 6 Large Eggs
  • 100 g Baby Plum Tomatoes halved
  • 0.5 Cucumber, thinly sliced
  • 50 g Pitted Nicoise Olives, Halved
  • Chia Seed with Citrus, Chilli and Garlic Blend for garnish

Method

  1. For the vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover and refrigerate until needed.
  2. For the tuna, season the tuna steaks with sea salt and black pepper. Then coat with the Chia Blend, pressing firmly so mixture adheres to the tuna. Heat the oil in large frying pan on a medium - high heat. Add tuna , sear for 2-3 minutes on both sides. Transfer tuna to plate and set aside to cool slightly. Cover and refrigerate until ready to serve.
  3. For the salad, cook the potatoes in a large saucepan of simmering salted water to cover for 15 to 20 minutes, or until tender. Drain and leave to cook. Meanwhile, cook the green beans in a large saucepan of simmering salted water to cover for three to five minutes, or until al dente. Drain and rinse with cold water then drain well. Cut the potatoes in half or quarter, depending on size. Place in a large bowl with green beans. Add half of the vinaigrette and toss to coat. Season with sea salt to taste and set aside.
  4. For the poached eggs, fill a large saucepan with 2 inches of water. Add 1 tbsp of vinegar and bring to the boil. Reduce the heat to medium. Break one egg into a small dish then carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach each egg for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken. Carefully remove the eggs with a slotted spoon and drain onto kitchen paper.
  5. To serve, divide the potato mixture, tomatoes,cucumbers and olives among six plates. Top each with a tuna steak and a poached egg. Drizzle the remaining vinaigrette over the tuna. Sprinkle the egg with additional Chia Blend.
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Ingredients

450g lean lamb mince
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 stick celery,
peeled and diced
1 tsp fresh thyme leaves
2 tbsp tomato purée
150ml red wine
300ml boiling water
1 tsp Worcestershire Sauce
4 tsp Bisto Best Lamb Gravy Granules
75g butter
2 egg yolks
1kg Maris Piper potatoes, peeled and cut into 3cm cubes
Salt and pepper

Method

  1. In a non-stick pan with lid, fry the lamb mince on a high heat for 5 minutes or until browned.
  2. Add the onion, carrot and celery and continue to cook for 2 minutes.
  3. Add the tomato purée and cook for a further minute.
  4. Add the red wine and cook for 3-4 minutes.
  5. Add the water and Worcestershire sauce.
  6. Stir well and gently simmer for 20 minutes. Sprinkle over the lamb gravy granules and stir in well. Simmer gently for a further 4-5 minutes.
  7. Place into a baking dish. Allow to cool for at least 10 minutes.
  8. Whilst the lamb is cooking/cooling, make the mashed potato.
  9. Carefully top the lamb mince with mashed potato. Cover completely and run a fork over the top.
  10. Bake in a hot oven for 20-25 minutes or until the potato is browned and everything is piping hot.
  11. Serve with peas, broccoli and more gravy.
Gluten-free chocolate brownie
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Ingredients

350g Country Range Dark Chocolate Drops
175g Country Range Butter
7 free range eggs
400g golden caster sugar
175g gluten free flour
50g cocoa powder
1tsp Xantham Gum
50g Country Range Chopped Walnuts
50g Country Range White Chocolate Drops

Method

  1. Place the chocolate and butter into a heatproof glass bowl and gently melt together over a pan of simmering water.
  2. In a separate bowl, whisk together the eggs and sugar until pale and airy.
  3. Once the chocolate and butter has melted, cool for 5 minutes and fold into the egg mixture a third at a time.
  4. Sift together the flour, xantham gum and cocoa powder and fold into the chocolate mixture.
  5. Stir in the white chocolate drops and desired nuts and place into a lined baking tin and cook at 180ºC for 25-30 minutes.
  6. Brownies are best served gooey and slightly undercooked, so if the batter still feels loose to gently shake, leave to cool and it will set with a delicious fudgy centre.
  7. Once cool, slice and store in a cool and dry place before serving.
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Ingredients

  • 1 Red pepper (halved and de-seeded)
  • 1 Salt
  • 1 Ground white pepper
  • 1 tsp MAGGI® Vegetable Liquid Concentrate
  • 1 Sweet potato (peeled strips with potato peeler)
  • 1 Vegetable oil for frying
  • 1 Haddock fillet (raw)
  • 1 tbsp Butter
  • 1 Pea shoots to garnish (optional)

Method

  1. Oil and season the red pepper and place at the top of the oven at 180°C or Gas Mark 4 for 10-15 minutes.
  2. Take out of the oven and place in a blender, add salt and pepper and 1 tsp of the MAGGI® Vegetable Liquid Concentrate. Blitz until smooth then pass through a sieve.
  3. Peel the sweet potato as thinly as possible and fry in oil until crispy, place on a paper towel to soak up the oil.
  4. Cut the fish lengthways to achieve long fish goujons, then place flat onto clingfilm, season and roll into a ballotine.
  5. Cut the ballotine into 3 medallions, put a little butter on top and grill until cooked (leaving the cling film on until plating).
  6. Cook your fish last. The purée can be plated in advance and the crisps arranged on the plate just before serving.
Mushroom Gnocci Create a Stir with Maggi
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Ingredients

  • 500 g Potatoes peeled and quartered
  • 250 g Self-raising flour
  • 1 Fresh tarragon
  • 250 g Wild mushrooms
  • Oil for frying
  • Knob of butter
  • Salt
  • Black pepper
  • 500 ml Whipping cream
  • 3 tbsp Tablespoons of Maggi® Mushroom Liquid Concentrate

Method

  1. To make the gnocchi: Boil potaotes until soft, then mash and season to taste. Cool slightly.
  2. Mix flour and some chopped taragon with potatoes and knead until it forms a dough.
  3. Roll into marble size balls and place onto a lightly floured tray.
  4. To make the sauce: Roughly slice mushrooms and sauté in large frying pan with butter.
  5. Season, add the cream and mushroom stock and reduce until sauce thickens.
  6. Finally add some chopped tarragon.
  7. Deep fry the gnocchi in a hot pan until golden brown and crispy.
  8. Drain on a kitchen paper and add to the mushroom sauce.
  9. Garnish with flat leaf parsley or alternatively crumble goat's cheese and serve immediately.
Maggi Stir it up Fillet Steak Rossini
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Ingredients

8oz fillet steak
3 duchess potatoes
3 aubergine slices
100ml jus
25ml red wine
1 slice of bread
1 mushroom (cored)
1/2 oz pate
1 basil leaf
1 teaspoon concasse tomatoes
3 tsp Beef Maggi® Liquid Concentrate
1oz plain flour
1/2 tsp baking powder
1 fl oz cold water
1oz butter
Pinch of salt & pepper

Method

  1. Marinade the fillet steak for 2 hours in 1 tsp Beef Maggi® Liquid Concentrate. Sear the fillet on all sides and then oven bake for 7 minutes with duchess potatoes.
  2. Make a batter from the flour, baking powder, water, salt and pepper.
  3. Dip the aubergine slices in batter and deep fry on both sides for 1 minute.
  4. Saute the mushroom in butter.
  5. Toast the bread and cut with a pastry cutter to the size of the fillet.
  6. Stir 2 tsp of Beef Maggi® Liquid Concentrate into hot jus and red wine.
  7. To assemble - Place the crouton in the middle of the plate and top with the fillet, pate and mushroom. Place the duchess potatoes around and stand the aubergine slices upright. Drizzle Maggi® Liquid Concentrate infused jus over the mushroom and garnish with basil and concasse tomatoes.
Maggi Stir it up Sweet and Sour
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Ingredients

250g chicken breast diced
1 red pepper cut into dimonds
1 green pepper cut into diamonds
100g tinned or fresh pineapple cut into chunks
6 tablespoons of tomato ketchup
1 ¼ tablespoons of white wine vinegar
3-4 tablespoons of sugar
1 teaspoon of salt
1 ½ tablespoons rice vinegar
1 tablespoon light soy sauce
25g finely diced garlic
25g finely diced ginger
25g finely diced leek
½ teaspoon of Vegetable MAGGI® Liquid Concentrate

Marinade
1 tablespoon of cooking wine
½ teaspoon of salt
½ teaspoon of white pepper
½ teaspoon of Vegetable MAGGI® Liquid Concentrate
1 teaspoon of bicarbonate of soda
2 tablespoons of cornflour
2 egg yolks
200ml water

Method

  1. Mix all of the marinade ingredients together and add the diced chicken breast. Leave to marinade for 30 minutes.
  2. Mix the ketchup, vinegar, sugar, salt, vegetable stock and rice wine together to make the sauce.
  3. Fill a bowl with corn flour and coat chicken. Making sure it is well coated form into a ball.
  4. Deep fry into a heated wok for 2-3 mins or until lightly browned, then set aside.
  5. Heat the oil again and drop the chicken back in this time until golden then remove.
  6. Using a preheated wok add a little oil and fry the ginger, garlic and leek then add the prepared sauce.
  7. Take off the heat, do not boil. Add the cornflour and water to thicken and then return to the heat.
  8. Add the peppers, pineapple and chicken to the mix and cook for a further 2 minutes, ensuring that the chicken is thoroughly cooked.
  9. Serve with rice.
Maggi Stir it up Risotto Balls
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Ingredients

Risotto balls
30g Parmesan (grated)
80g mushroom (brunoise)
100g onion (brunoise)
100g arborio rice
1 tsp garlic (finely chopped)
1 tsp thyme (finely chopped)
25ml oil
10g butter
30g Vegetable Maggi® Liquid Concentrate diluted in 1 pint of stock
100ml white wine

Coating
1 thick slice of brown bread
1tsp Mushroom Maggi® Liquid Concentrate

Filling
1 hen or duck egg yolk per rice ball.

Chilli Sauce
100g red mild chilli peppers
40g mango
20g oil
1tsp sugar
water if required

Confit Tomatoes
200g quartered tomatoes
1tsp mixed herbs
2 cloves of garlic
200ml olive oil
Salt

Mixed leaves to serve

Method

  1. Fry the onions mushrooms, thyme and garlic in the oil for 2-3 minutes without colour , add the butter and rice and fry for an additional 2-3 minutes until the rice grains become translucent.
  2. Add the wine and stir until the wine has absorbed. Continue stirring whilst adding the Vegetable Maggi® Liquid Concentrate until absorbed, keep stirring until the rice is cooked. Stir in the Parmesan, remove from the heat and refrigerate.
  3. Coat the bread in the Mushroom Maggi® Liquid Concentrate and dry in a cooling oven or a hot plate. Once dried blend to a panko texture and place in a bowl along side a bowl of egg wash and a bowl of flour - ready for coating the rice balls before frying.
  4. Once the risotto has chilled, remove from the fridge and roll in to balls, making a well in each one with your thumb. Fill each ball with an egg yolk and cover with more rice. Coat the rice balls in flour, egg and the breadcumb mixture and cook in a deep fat fryer at 160°c for 7-9 minutes
  5. To create the chilli sauce dressing - mix together the ingredients and fry to soften. Then blend and sieve.
  6. Serve on a bed of mixed leaves with confit tomatoes and add the chilli sauce.
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Ingredients

  • 1 Large, very ripe tomato
  • 3 Garlic cloves, skins on
  • 1 Habanero/Scotch bonnet chilli
  • 75 g Pumpkin seeds
  • tbsp Fresh oregano leaves
  • Large handful of coriander leaves, roughly chopped
  • tbsp Salt
  • 1 Small shallot, peeled and roughly chopped
  • 70 g Pecorino, freshly grated, plus more for serving
  • Juice and zest of ½ lime
  • Juice and zest of ½ orange
  • 120 ml Extra virgin olive oil
  • 300 g Linguine

Method

  1. Heat a large, heavy-bottomed frying pan over a high heat. Place the whole tomato, garlic cloves and chillin in the pan and dry roast until they are blackened, blistered and soft. The tomato will take a little longer, so fish out the garlic and chilli first as they are cooked (about 5-10 minutes).
  2. Slip the skins off the garlic and cut the chilli in half, removing and discarding the stem, seeds and inner veins.
  3. Meanwhile, toast the pumpkin seeds in another dry frying pan until they become toasted all over and start to 'pop'.
  4. Blitz the pumpkin seeds with the herbs and salt in a food processor and then add the tomato, garlic, chilli, shallot and pecorino and blitz again.
  5. Finally add the citrus juices, zest and olive oil and blitz to a pesto.
  6. Cook the pasta until al dente in plenty of well-salted boiling water and drain, reserving the cooking water.
  7. Toss the pasta with the pesto, followed by 2-3 tablespoons of the reserved cooking water.
  8. Allow to sit for a minute or two and add a few tablespools more water if needed to loosen the pasta. This stops it from becoming dry when you get it to the table.
  9. Serve with lots of freshly grated pecorino and, if you like, a green salad.
Luke Thomas Sauteed Chicken Livers
  • 15 minutes
  • 4 portions
  • Starter
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Ingredients

  • tbsp Vegetable oil
  • 1 Shallot, peeled and finely diced
  • 600 g Chicken livers, cleaned and trimmed of any white bits or sinew
  • 4 Thick slices of sourdough bread
  • 3 tbsp Marsala or cooking sherry
  • 150 ml Double cream
  • 100 g Pine nuts
  • 150 g White seedless grapes, halved
  • 50 g Spinach leaves
  • Salt and pepper
  • Handful of watercress, to serve

Method

  1. Heat the oil in a large frying pan over a medium to high heat and when hot, fry the shallot for about 3 minutes, until softened and starting to take on colour.
  2. Add the chicken livers, season with salt and pepper, and cook for 1½ - 2 minutes, stirring gently, until coloured on all sides.
  3. While the liver is cooking, toast the sourdough slices under a hot grill or in your toaster.
  4. Pour the sherry into the pan with the liver and let the alcohol bubble off. Gently stir in the cream, pine nuts, grapes and spinach. Bring to the boil, then remove from the heat.
  5. Season with a little more salt and pepper and serve immediately on the toasted slices of sourdough and topped with a handful of watercress.
Bisto Sausage and Mash
  • 30 minutes
  • 10 portions
  • Main
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Ingredients

  • 2 kg Potatoes (floury/starchy potatoes, such as Desiree)
  • 100 g Unsalted butter (at room temperature)
  • 10 g Fresh chives (finely chopped)
  • 2.5 kg Gluten-Free pork sausages
  • 20 ml Vegetable oil
  • 75 g Bisto Gluten-Free Gravy
  • 1 ltr Boiling water
  • 1 Salt & Pepper

Method

  1. Cut the potatoes into even-sized chunks and place in a large pan of salted cold water, then bring to boil.
  2. Once fully cooked, drain and allow the steam to come off the potatoes before you start to mash them.
  3. Mash the potatoes until smooth and then beat in the butter, then add the chives and season. Place to one side and keep warm.
  4. In a large frying pan, heat the vegetable oil and then gently fry the sausage for approximately 10 minutes or until fully cooked. Place to one side and keep warm.
  5. For the gravy, whisk the Bisto Gluten-Free Gravy into the boiling water.
  6. To serve; place three sausages on a bed of chive mash and pour over the Bisto Gluten-Free Gravy.
Bisto Pumpkin Lasagne
  • 80 minutes
  • 10 portions
  • Main
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Ingredients

  • 75 g Butter
  • 1 Large onion (finely diced)
  • 2 Cloves of garlic (crushed)
  • 1.5 kg Pumpkin (diced
  • 50 g McDougalls Plain Flour
  • 1 L Milk
  • 40 g Bisto Vegetable Bouillon
  • 1 kg Fresh spinach (wilted and drained)
  • 2 g Fresh sage (chopped, approximately 4 leaves)
  • 400 g Cheese (grated)
  • 400 g Fresh lasagna sheets

Method

  1. Preheat the oven to 180ºC.
  2. In a pan, melt the butter. Add the onion, garlic and pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.
  3. Gradually add milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavor, and season the sauce.
  4. Add the wilted spinach and safe, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
  5. Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
  6. Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.
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Ingredients

2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned (heads and bones reserved)
Light rapeseed oil for cooking
2 white onions, peeled and chopped
2 carrots, peeled and chopped
1 red chilli, deseeded and chopped
1 red pepper, cored,
deseeded and chopped
10 ripe tomatoes, chopped
4 garlic cloves,
peeled and crushed
1 tbsp good quality
tomato purée
1 bay leaf
1 rosemary sprig
Finely pared zest and
juice of 1 orange
1 litre fish stock
200g samphire,
washed and trimmed
1 small orange, peel and
pith removed, segmented
Cornish sea salt and freshly ground black pepper

Method

  1. Heat a medium-large saucepan over a medium heat.
  2. When hot, add a drizzle of oil, then the onions, carrots, chilli, red pepper and garlic.
  3. Cook for 5 minutes to soften, stirring every minute to avoid the vegetables catching.
  4. Next add the fish bones and heads, along with the tomato purée, and cook for another 5 minutes, stirring again every minute.
  5. Now add the tomatoes, bay leaf, rosemary sprig and orange zest and juice.
  6. Cook for a further 5 minutes, giving the mixture a good stir every couple of minutes.
  7. Pour in the fish stock and bring to a simmer.
  8. Lower the heat and cook for 20 minutes.
  9. Pass the soup through a mouli or a large potato ricer into another saucepan. (If you don’t have a mouli or potato ricer, you can blitz the soup in a blender, then pass it through a sieve but you won’t achieve quite the same clarity.)
  10. Taste the soup and correct the seasoning with salt and pepper. Keep warm over a low heat.
  11. To cook the samphire, add to a pan of boiling water, bring back to the boil and cook for 1 minute, drain and keep warm.
  12. To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down.
  13. Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further minute.
  14. Take off the heat, keeping the fish in the pan to finish cooking in the residual heat as you serve up the soup.
  15. Divide the soup between warmed soup plates, scatter half of the samphire in the centre and place the fish on top.
  16. Finish with the remaining samphire and a few pieces of orange.
  17. Serve at once.
Sat Bains Stir it up
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Ingredients

Duck liver parfait
500g duck liver
3 eggs
1tsp pink salt
1tsp sugar
300g melted butter

Banyuls syrup
400ml banyuls
Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar
Fine salt to taste

Pickled cranberries
50g dried cranberries
75g water
75g white wine vinegar
75g sugar
Pinch of fine salt

Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar

You will also need
Fine beans blanched and refreshed
Shallot finely diced
Chopped bean sprouts

 

Method

  1. For the Duck Liver Parfait: Preheat the oven to 75˚C.
  2. Place the liver, eggs, salt and sugar into a sous-vide bag.
  3. Warm the butter to 50˚C.
  4. Blend all the above together until completely smooth.
  5. Line a 1litre mould with a double layer of cling film.
  6. Pour in the mix and gently tap the mould on the table.
  7. Bake in the oven in a water bath for 1 hour and 10 minutes.
  8. Remove from the oven and check the middle of the parfait with a temperature probe, you want the temperature to be 56˚C, if it isn’t put back in the oven and carry on cooking, checking every 10 minutes. When the correct temperature is achieved, take out the oven and place in the fridge to cool.
  9. When cool transfer to a piping bag.
  10. Set up a stand mixer with the whisk attachment.
  11. Fill half the bowl with liquid nitrogen.
  12. Start whisking on a slow speed.
  13. Pipe the parfait into the nitrogen in one steady stream.
  14. Store in a metal tray in the freezer until needed.
  15. Banyuls syrup: Place the Banyuls in a suitable pan and place on a medium heat.
  16. Reduce the Banyuls until it reaches a syrup like consistency.
  17. Leave to cool and place in a small squeezy bottle until needed.
  18. Bring the water, vinegar and sugar up to the boil.
  19. Pour over the apricots and leave to hydrate for 1 hour.
  20. Transfer to a blender and blend until smooth.
  21. Season with a little salt if necessary.
  22. Pass through a chinoise and store in an airtight container in the fridge until needed.
  23. For the Pickled cranberries: Bring the water, vinegar salt and sugar up to the boil.
  24. Pour over the cranberries and leave to hydrate for 1 hour.
  25. Store in an airtight container in the fridge until needed.
  • 3 Hours
  • 1
  • Dessert
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Ingredients

Tart
500g Plain flour
250g Kerrymaid Buttery
175g Icing sugar
6g Ground ginger
1 ½ Whole eggs

Chocolate Filling
200g Dark chocolate (high cocoa %)
20g Egg yolks
175g Kerrymaid Double
75g Whole milk

Brandy Cream
200g Kerrymaid Double
20g Icing sugar
10ml Brandy XO

Method

  1. Place all the ingredients apart from the eggs in a larger heavy duty mixing bowl and mix until the mixture crumbs, add the eggs and mix to a dough.
  2. Remove dough and cut into four even pieces, wrap in cling film and leave to rest in the fridge for two hours
  3. Once rested roll the paste no more the 13 of 1cm line the tart cases place back in the fridge. Blind bake the tart case at 160°C.
  4. For the chocolate filling - bring milk and Kerrymaid Double to 70°C. whisk in the dark chocolate until combined and allow to cool to 45°C.
  5. Whisk in the eggs until combined with chocolate mixture and pour into the tart cases and bake at 90°C for 20 minutes.
  6. For the brandy cream – add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.
  • 1 hour, 20 minutes
  • 1
  • Dessert
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Ingredients

Chocolate and Cardamom Mousse
100g Dark chocolate (high cocoa %)
12g Cardamom powder
175g Kerrymaid Double
40g Caster sugar
45g Whole milk

Bretton Biscuits
156 Kerrymaid Premium Baking
56g Plain flour
156g Golden syrup
156g Sugar

Method

  1. Melt the dark chocolate
  2. Heat the milk so it is luke warm, whisk in the cardamom powder and sugar together
  3. Pour in the melted chocolate
  4. Pour all of this into the Kerrymaid Double and whisk until well aerated. Leave to set in the fridge for 40 minutes before serving
  5. For the biscuits - Mix together the dry ingredients
  6. Rub in the Kerrymaid Premium Baking, and when you achieve breadcrumb consistency add the golden syrup. Roll out to 1cm thick and cut using a 4cm cutter
  7. Bake at 160°C for six – eight minutes until golden brown, but checking after six minutes and serve with the mousse in a dish and biscuits on the side
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Ingredients

Yule Log
85g plain flour
3 eggs
2 tbsp cocoa powder
85g golden caster sugar
½ tsp baking powder

For the filling & icing
50g Kerrymaid Buttery
1 tbsp golden syrup
200g sifted icing sugar
284ml Kerrymaid Double
140g dark chocolate
Icing sugar and holly sprigs to decorate

Method

  1. Preheat the oven to 200°C (Fan 180°C), gas mark 6. Grease a 23 x 32cm tin and line with baking parchment.
  2. In a bowl, beat the eggs and sugar together with an electric whisk until thick and creamy.
  3. In a separate bowl, mix the flour, baking powder and cocoa powder together and sift into the egg mixture. Fold gently and then pour into the prepared tin. Spread the mixture evenly and bake for 10 minutes.
  4. Lay a separate sheet of baking parchment onto a surface and tip the ready baked cake onto the parchment, peeling off the paper. Roll the cake from the longest edge with the paper inside and leave to cool.
  5. For the icing, melt the Kerrymaid Buttery and broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and stir in the golden syrup and 5 tablespoons of Kerrymaid Double.
  6. Whisk the remaining Kerrymaid Double until it holds its shape. Unravel the cake and spread the whisked Kerrymaid Double over the top and then roll up again into a log.
  7. Spread the icing over the log and then mark with a fork to give tree bark effect. Sprinkle some more icing sugar over to resemble snow and decorate with holly leaves.
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