• 8 minutes
  • 4
  • Dessert
View full recipe

Ingredients

  • 4 Country Range 1" Tortilla Wraps
  • 1 egg yolk
  • 20 g icing sugar
  • 25 g Country Range Milk Chocolate Drops
  • Country Range Dairy Vanilla Ice Cream
  • Country Range Multi Coloured Crispies

Method

  1. Melt the chocolate and keep it warm.
  2. Cut the tortilla wrap in half and roll each half into a cone, securing with a cocktail stick.
  3. Brush the outside with egg yolk and dust with icing sugar. Bake at 200°C for 8 minutes until crisp.
  4. Once cool, brush the inside with melted chocolate.
  5. Serve with a scoop of vanilla ice cream, topped with multi coloured crispies.
View full recipe

Ingredients

4 Greek farmed Sea Bream fillets (or any white fish fillets can be used)
100g fresh or frozen peas
100g Maris Piper potatoes
8 fine asparagus (thin ones), trimmed
600ml fish stock
50ml Pernod
85ml double cream
A little cornflour
1 jar Salmon eggs
Juice of one lemon
1 bunch fresh dill
Micro red vein sorrel
Greek olive oil
4 tbs vegetable oil
100g flour
Salt and pepper

Method

  1. Cut the potatoes into 1cm cubes and boil in salted water. Remove when they are cooked through but not falling apart. Set aside.
  2. Start the sauce by bringing the fish stock, Pernod and double cream to the boil in a wide saucepan. Reduce until the sauce is almost half the amount you started with. Let it thicken then add the lemon juice and season with salt and pepper.
  3. Cook the peas and the asparagus and transfer to an ice bath.
  4. ow it’s time for the fish. The secret here is to make sure the fish is dry. Pat it with some kitchen paper towels then mix the flour with a generous amount of pepper and salt on a wide plate. Coat the fillets on both sides with the flour mixture and shake off any excess flour.
  5. Heat some vegetable oil in a hot non-stick pan. Once it’s hot but not smoking add the fillets. Place them skin side down and once they touch the pan you need to press them gently down for around 30 seconds so they don’t curl up.
  6. Now it’s time to put the dish together. Add the potatoes and peas into the sauce and heat through. Do not boil! Chop the dill and stir it gently into the sauce as you take it off the heat.
  7. Using a ladle, spoon a ladle full of sauce with the potatoes and peas in the centre of a wide bowl. Add two asparagus forming an ‘x’ on top of the sauce. Then add the fish fillet on top. Sprinkle the big orange salmon eggs around the fish, dress with some red vein sorrel and gently drizzle
  • 30 Minutes
  • 4 Portions
  • Starter
View full recipe

Ingredients

500g pork sausage meat
4 hard-boiled eggs, peeled
1 tbsp plain flour
1 egg, beaten
100g dried breadcrumbs
500ml CurryHouse oil for shallow frying
Pinch Salt & Pepper

Method

  1. In a bowl mix the pork sausage, flour and season.
  2. Divide the mixture into four and mould each part around one of the hard-boiled eggs.
  3. Dip the boiled eggs into the beaten egg and coat in breadcrumbs.
  4. Heat the CurryHouse oil in a large frying pan to 180C and fry the eggs for 5 minutes until golden brown.
  5. Accompany with Lion Hickory BBQ Sauce.
  • 55 Minutes
  • 8 Portions
  • Starter
View full recipe

Ingredients

 

For the Pastry

200g butter, chilled & cubed
250g plain flour
1 tbsp lemon juice

For the Filling

1 tbsp SmokeHouse oil
1 red onion, finely chopped
2 cloves garlic, crushed
100g chorizo, diced
1 tsp smoked paprika
450g pork sausage meat
Free range egg, beaten

 

Method

  1. In a bowl coat the butter cubes in the flour.
  2. In a jug mix the lemon juice and 200ml cold water.
  3. Add the liquid to the butter and flour a little at a time until you form a dough.
  4. Wrap in cling film and rest in the fridge for 20 minutes.
  5. In a pan heat the SmokeHouse oil and add the onion and garlic. Once softened add the chorizo and paprika and cook for a further 2 minutes and allow to cool.
  6. Remove the pastry dough from the fridge and flatten on a floured surface.
  7. Roll the dough into a rectangle approx. 2.5cm thick. Fold one third of the dough up on itself, then the opposite third down over it. Wrap in cling film and chill for 20 minutes. Repeat this process three times, turning the pastry 90 degrees each time.
  8. In a food processor add the chorizo mix and sausage meat and blitz.
  9. Roll the pastry into a large square and trim the edges. Divide into 8 parts.
  10. Divide the sausage meat mixture into 8 balls and coat each one in flour. Roll into sausage shapes 5cm long.
  11. Brush the pastry squares with beaten egg, and then lay a sausage at the top end. Roll the pastry from the top down to form the sausage roll. Place onto a baking tray and repeat.
  12. Brush the tops of the sausage rolls with beaten egg and make several diagonal cuts on the top of the pastry.
  13. Bake in the oven until cooked and golden brown.
  14. Accompany with Lion Blue Cheese Dressing.
  • 45 Minutes
  • 4 Portions
  • Starter
View full recipe

Ingredients

 

1 tbsp FlavourHouse Oriental Flame oil
2 cloves garlic, finely chopped
10g fresh ginger, grated
1 red chilli, deseeded and finely chopped
300g chopped mixed stir-fry vegetables such as bean sprouts, pea shoots, peppers & red onions
1 tbsp low-salt soy sauce
1 tbsp rice wine vinegar
4 sheets filo pastry, each cut into 4 squares
50g butter, melted

 

Method

  1. Heat the wok over a high heat and add the Oriental Flame oil, garlic, ginger and chilli and stir-fry for 30 seconds.
  2. Add the mixed vegetables, soy sauce and vinegar and cook for a further minute. Drain any excess liquid with a sieve.
  3. Place a spoonful of the mix at one corner of the filo square. Roll the corner up, fold in the sides and continue rolling into a cylinder.
  4. Place on a baking tray and brush with butter. Repeat with the remaining pastry squares. Bake in the oven at 200C for 15-20 minutes until crisp and golden.
  5. Accompany with Lion Thai Sweet Chilli Sauce.
View full recipe

Ingredients

  • 24 medium scallops
  • CURRY OIL
  • 0.5 tbsp Country Range Curry Powder
  • 400 ml Country Range Vegetable Oil
  • CAULIFLOWER VELOUTE
  • 1 large cauliflower
  • 25 g Country Range Butter
  • 1 tbsp Country Range Vegetable Oil
  • 1 onion, finely chopped
  • 1 ltr fish or chicken stock
  • 100 ml double cream
  • HAZELNUT CRUST
  • 100 g Country Range Hazelnuts, roasted
  • 65 g Country Range Butter, softened
  • 1 tsp fresh chives, chopped
  • 1 tsp fresh parsley, chopped
  • 0.5 tsp Country Range Garlic Purée
  • SCALLOP ROE
  • Country Range Flour
  • 1 egg, beaten
  • Japanese breadcrumbs
  • 12 Country Range Raisins, soaked

Method

  1. For the curry oil, shake together in a jar then leave to settle for 24 hours.
  2. For the cauliflower velouté, finely chop the cauliflower. Melt the butter and oil in a heavy based sauce pan, add chopped onion, a pinch of salt and cook until the onions turn soft.
  3. Add the cauliflower to the pan and continue to sweat on a medium heat until soft then pour in the stock and bring to the boil.
  4. Add the cream then remove from the heat and blitz until smooth.
  5. Pass through a fine sieve and check seasoning, adjust accordingly.
  6. For the hazelnut crust, roughly chop the hazelnuts then mix well with the other ingredients.
  7. Add a pinch of salt then place the mixture between two sheets of baking parchment on a tray and spread out evenly using a rolling pin until about 2mm thick. Place in freezer.
  8. Once frozen, cut the crust with circle cutters the same size as the scallops then return the crust to the freezer until needed.
  9. For the scallops, pane the roe by first coating the scallop roe in flour, then egg, then breadcrumb.
  10. To assemble the dish, gently heat the cauliflower velouté checking the consistency.
  11. Heat a non-stick frying pan, add a splash of oil and cook the scallops over a high heat to get a golden colour on one side. Turn the scallops over and remove from the heat.
  12. Take the scallops out of the pan and place the crust on top of each one. Quickly flash under a hot grill to cook the crust.
  13. Meanwhile, deep fry the scallop roe until golden brown.
  14. Add the velouté to a heated bowl and place the scallops on top along with the roe.
  15. Scatter the raisins around the scallops with the sea purslane and drizzle over the curry oil.
View full recipe

Ingredients

  • 1 kg Country Range Frozen Raspberries
  • 1 kg Country Range Ready to Serve Custard
  • sponge fingers or a Victoria sponge cake
  • 100 ml good quality sherry
  • 100 ml Country Range Whipping Cream

Method

  1. Dice the sponge and mix with the frozen raspberries.
  2. Spoon mixture in to a trifle dish and drizzle with sherry.
  3. Top with custard then allow to chill.
  4. Whip the cream and pipe on top of the custard.
  5. Decorate with fresh fruit and festive sprinkles.
View full recipe

Ingredients

  • 1 kg Country Range Summer Berry Mix
  • 100 g Country Range White Chocolate Drops
  • 100 ml Country Range Whipping Cream

Method

  1. Heat the cream the add the white chocolate.
  2. Allow the chocolate to melt and stir to a smooth sauce.
  3. Place frozen berries on a plate and drizzle over the creamy, chocolate sauce.
  4. Top with shavings of white chocolate.
View full recipe

Ingredients

  • 1 kg Country Range Frozen Raspberries
  • 100 g sugar
  • 1 lemon (juice only)
  • 4 gelatine leaves

Method

  1. Simmer the fruit, sugar and lemon juice over a low heat.
  2. Place in a sieve over a pan to separate the juice.
  3. Keep the fruit pulp aside for a purée.
  4. Soften the gelatine leaves and add to the juice until it melts.
  5. Pour the fruit juice into a mould and allow to set in the refrigerator.
  6. Serve with fruit, whipped cream and a white chocolate sauce.
View full recipe

Ingredients

  • 400 g Plain flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 50 g Caster sugar
  • 2 tbsp Light olive oil
  • 100 g Dried blueberries
  • Grated zest of 2 oranges
  • 1 Large egg
  • 185 ml Buttermilk

Method

  1. Pre-heat the oven to 180°C. Line a baking tray with greaseproof paper.
  2. Sift the flour into a bowl, then add the baking powder, salt, sugar, olive oil, blueberries and orange zest and stir to combine.
  3. Beat the egg with the buttermilk in a jug.
  4. Mix the wet ingredients into the dry ingredients with a spatula, then gently bring the dough together by hand, to form a ball. Don’t overwork it!
  5. Place the dough on the lined tray and make two deep cuts on the top in a cross shape, nearly all the way through. Bake for 30–35 minutes, or until the loaf sounds hollow when tapped on the base.
  6. Remove from the oven and transfer to a wire rack to cool.
View full recipe

Ingredients

  • CAKE
  • 200 g Country Range Butter
  • 280 g light brown Muscavado sugar
  • 4 large eggs
  • 2 whole oranges, finely blitzes in a food processor and passed through a sieve (save a little aside for the icing)
  • 320 g Country Range Self Raising Flour
  • 2 tsp Country Range Bicarbonate of Soda
  • 2 tsp Country Range Ground Cinnamon
  • 0.5 tsp Country Range Ground Nutmeg
  • 2 tsp Country Range Ground Ginger
  • 1 tsp Country Range Ground Cloves
  • 0.5 tsp salt
  • 11 oz grated carrots
  • 90 g Country Range Chopped Dates
  • 90 g Country Range Sultanas
  • 170 g Country Range Chopped Pecan Nuts
  • 1 tsp orange oil
  • GLAZE
  • 1 orange (juice of)
  • 2 oz granulated sugar
  • ICING
  • 100 g Country Range Butter
  • 250 g icing sugar
  • 4 tblsp double cream
  • 1 orange, blitzed
  • pecan nuts, to decorate

Method

  1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
  2. Grease and line the base of your cake tin.
  3. For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.
  4. Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice.
  5. Pour the mixture into the prepared tin and bake for approximately 1 hour, or until a knife comes out clean when inserted into the middle.
  6. Leave to rest in the tin for a little while before transferring to a wire rack to cool completely.
  7. For the glaze, put the orange juice and sugar in a saucepan and cook until reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm.
  8. For the icing, slowly beat the butter and icing sugar together using a spatula and bowl or an electric mixer. When combined, add the orange oil. Continue to mix for until light and fluffy.
  9. Set aside a quarter of the icing, transfer to a piping bag fitted with a piping nozzle. Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing.
  10. Finally decorate the outside of the cake with the pecan halves, using a little extra icing to hold them in place if necessary.
View full recipe

Ingredients

  • 1 whole beef brisket
  • 10 ltrs water
  • 50 g salt beef cure "Weschenfelder"
  • 100 g Country Range Cracked Black Pepper
  • 50 g Country Range Ground Cumin
  • 25 g Country Range Juniper Berries
  • 25 g Country Range Ground Ginger
  • 25 g Country Range Ground Mace
  • 25 g Country Range Cloves
  • 15 Country Range Bay Leaves
  • 200 g brown sugar

Method

  1. Make a brine with the water, cure, sugar and spices. Bring to the boil for 15 minutes and let cool down completely.
  2. Transfer to a container and submerge the brisket in the brine. Cure for 7 to 10 days in the fridge, turning the brisket daily.
  3. Remove the brisket and discard the brine. Cook the brisket in boiling water for 4 to 5 hours until soft. No need for extra seasoning. Let the brisket cool down in the water overnight.
  4. Remove the brisket, cut into portions and wrap in cling film.
  5. Heat through thoroughly in the microwave and serve on a bagel with Country Range Mustard and Country Range Cocktail Gherkins on the side.
Leading Lights - Chicken Cacciatore (1) - Sally Bee
View full recipe

Ingredients

4 skinless chicken breast portions
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, finely chopped
2 anchovy fillets, chopped
1 x 440g can chopped tomatoes
Black pepper
125ml (1/2 cup) white wine
60g (1/4 cup) tomato paste
6 black olives, pitted and chopped
200 ml hot, gluten-free chicken stock
1 teaspoon muscovado sugar
2 tablespoons Worcestershire sauce
Handful fresh parsley, chopped

Method

  1. Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little black pepper.
  2. In a large, heavy based, non-stick frying pan, heat the olive oil and then cook the chicken over a high heat for 10 minutes, turning regularly to brown both sides. Remove the chicken from the pan and set aside.
  3. Now, add the onion to the pan along with the crushed garlic, anchovies and 1 tablespoon of water.
  4. Sauté for 7-8 minutes until the onion starts to soften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauce and sugar.
  5. Add 200 ml of chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  6. Next, return the chicken to the pan, including any juices that it’s released.
  7. Add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breast are thoroughly cooked through.
  8. Garnish with the fresh chopped parsley and serve with whole-wheat pasta following the packet instructions.
View full recipe

Ingredients

  • 500 ml Country Range Tomato Ketchup
  • 2 tblsp Country Range Wholegrain Mustard
  • 250 ml Country Range Dark Soy Sauce
  • 500 ml Country Range Apple Juice
  • 2 Spanish onions, sliced
  • 15 cloves roasted garlic
  • 200 g dark brown soft sugar
  • 150 g Country Range Smoked Paprika
  • 150 ml Country Range Clear Honey
  • 150 ml cider vinegar
  • 250 g Country Range Unsalted Butter

Method

  1. Roughly chop onions and garlic and sweat in the butter.
  2. After the onions and garlic have softened without colour, add the paprika and cook out until it is all mixed in.
  3. Add the apple juice and reduce by half.
  4. Add all the other ingredients and slowly bring to the boil. Simmer for 20 minutes and then blitz to form a nice sweet thick liquid.
View full recipe

Ingredients

  • 250 ml Country Range Pomace Oil
  • 250 g sliced jalapenos 
  • 250 g wood roasted peppers
  • 75 g Country Range Garlic Powder
  • 3 carrots
  • 4 sticks celery
  • 2 red onions
  • 1 ltr Country Range Chopped Tomatoes 
  • 160 ml water

Method

  1. Sweat the onions, celery and carrots for 10 minutes.
  2. Add the garlic powder.
  3. Add all the other ingredients and bring to the boil and simmer for 30 minutes.
  4. Adjust the seasoning to taste and then blitz and serve over your favourite meats (American brisket, pork belly ribs and whole smoked chicken).
View full recipe

Ingredients

For the Tomato Sauce:
1 x large tin of Country Range Chopped Tomatoes
300g chopped onion
3 tsp Country Range Garlic Purée
2 tsp sugar
Country Range Dried Basil
Seasoning

For the Filling:
1.4kg diced chicken breast
4 assorted peppers, sliced
8 tsp Country Range
Blackened Cajun Seasoning (for the chicken)
2 onions, sliced
4 carrots, cut into thin strips
1 leek, cut into thin strips
2 courgettes, cut into thin strips
4 tsp Country Range Blackened Cajun Seasoning
Rapeseed oil
900g Country Range Grated Cheddar
2 packs 10″ Tortilla Wraps

Method

  1. For the tomato sauce, sweat the onion for approximately 5 minutes without colour. Add the garlic purée and basil to the onion mixture. Add the chopped tomatoes and bring to the boil.
  2. Simmer for approximately 40 minutes. Add sugar, remove the mixture from the heat and blend the sauce.
  3. Adjust the seasoning to taste.
  4. For the filling, season the chicken with the 8 tsp of Cajun seasoning then cook in the oven.
  5. Lightly sweat off the onions, carrots, leek, courgettes and peppers with the 4 tsp of Cajun seasoning.
  6. Assemble the wraps – firstly the vegetable mix, then the chicken, drizzle over the tomato sauce, top with a touch of grated cheese and roll up (fold in sides first then roll).
  7. Place in a lightly greased dish and cover with the rest of the tomato sauce.
  8. Top with cheese, place in oven and cook until golden brown.
View full recipe

Ingredients

3 rib-eye steaks, frozen and sliced 5mm thick
2½ tsp sea salt
3 tsp black pepper
25g unsalted butter or ghee
1 tbsp chilli oil
½ large yellow onion, roughly chopped
1 pineapple, peeled, cored and cut into 2.5cm chunks
1 tsp curry powder
1 green pepper,cored, deseeded and roughly chopped
3 tbsp soy sauce
1 tablespoonpeeled, finelygrated fresh ginger
10g fresh coriander, chopped
3 garlic cloves, very finely chopped
1½ tsp ground cumin
120ml pineapple juice
2 tbsp demerara sugar
225g sugar snap peas or mangetout, strings removed
4 spring onions,thinly sliced on the bias (white and green parts)
Steamed white or brown rice for serving

Method

  1. Season the steaks with 2 teaspoons of the salt and 1 teaspoon of the pepper and set aside.
  2. Melt the butter with the chilli oil in a large sauté pan over a medium-high heat. Add the onion, season with the remaining ½ teaspoon salt and sauté, stirring often, for about 5 minutes until it begins to soften.
  3. Toss in the pineapple, green pepper, ginger, garlic, cumin and curry powder and cook for about 5 minutes until the pepper softens.
  4. Stir in the pineapple juice, soy sauce and sugar. Bring to a simmer and cook for about2 minutes to thicken the sauce.
  5. Increase the heat to high, add the steak and cook for about 1 minute. Stir in the peas and spring onions and cook for about 2 minutes to warm them through and take off the raw edge.
  6. Turn off the heat and stir in the coriander. Serve with white or brown rice.
View full recipe

Ingredients

 

Ingredients
Groundnut oil, vegetable or other flavourless oil, for deep frying
200g semolina flour, plus a little more for dusting
100g tapioca flour
0.5 tsp bicarbonate of soda
Cayenne pepper, to taste
330ml sparkling water
500g monkfish, cut into 3–5cm cubes
Salt Finely grated zest of
1 large lemon, to garnish

For the lemon mayo:
3 egg yolks
1 tbsp white wine vinegar
1 tbsp Dijon mustard
Juice of 1 large lemon
500ml vegetable oil
Freshly ground white pepper

 

Method

  1. First make the lemon mayonnaise. Whizz the egg yolks, vinegar, mustard and lemon juice in a food processor. With the motor still running, slowly pour in the oil through the feed tube, processing until the mayonnaise is emulsified and thickened. If it’s too thick, thin it slightly with some warm water. Season with salt and white pepper and refrigerate until needed.
  2. When you’re ready to eat, slowly heat the oil in a deep fat fryer until it reaches 180°C.
  3. While the oil is warming up, quickly whisk together the batter. Put the flours and bicarbonate of soda into a bowl. Season with salt and cayenne pepper. Pour in the sparkling water and whisk to form a loose batter.
  4. Dust the pieces of monkfish in some semolina flour and then dip them in the batter. Fry for 3-4 minutes or until the batter is crisp and golden. Don’t crowd the fryer. You may need to do this in batches – make sure you let the oil come back up to temperature between batches. Use a slotted spoon to remove the monkfish from the oil. Drain on kitchen paper and season with salt and cayenne pepper, to taste.
  5. Serve with the lemon mayonnaise, garnished with lemon zest.
Page 5 of 23« First...34567...1020...Last »