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Ingredients

  • Brioche burger bun
  • Thick beef burger patty
  • Cooked lobster tail
  • Macphie Hollandaise Sauce
  • Shredded iceberg lettuce
  • Fresh diced tomato
  • Tomato puree
  • Lemon juice
  • Chopped tarragon

Method

  1. Cook the thick burger patty on a high heat either in a griddle pan or grill. Season whilst cooking.
  2. Do the same with the cooked lobster tail until heated through.
  3. To make the Choron sauce, heat the Macphie Hollandaise Sauce in a small saucepan, add a little tomato puree until you have a rich pink colour. Add the fresh diced tomato, chopped tarragon and a squeeze of lemon juice.
  4. Toast the brioche bun and assemble the burger with the lettuce and lobster tail as you wish….with plenty of your Choron sauce.
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Ingredients

  • Macphie Hollandaise Sauce
  • Eggs
  • Rice
  • Breadcrumbs
  • Egg
  • Coriander
  • Curry powder
  • Nigella seeds
  • Smoked haddock

Method

  1. Put some eggs in a pan to soft boil. When done, place to the side to cool before peeling.
  2. Cook some rice and when cooked flake through some cooked smoked haddock, curry powder & a small amount of Macphie Hollandaise Sauce to make it sticky.
  3. Take a piece of cling film and place a good amount of rice flattened out, place a soft-boiled egg on top of the rice and roll to encase, and tie up cling film & freeze to firm up.
  4. Once firm dip in egg and roll in breadcrumbs, do this twice.
  5. Deep fry until cooked & golden.
  6. Heat some Macphie Hollandaise Sauce mixed with curry powder & finely chopped coriander.
  7. Place in the bottom of a bowl with the scotch egg and dress with coriander.
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Ingredients

  • 500 g Macphie Hollandaise Sauce
  • Sliced bread
  • 3 eggs
  • 60 g milk
  • Pinch of salt
  • 50 g butter
  • 150 g smoked salmon
  • 2 tbsp chopped dill
  • 10 g fresh lemon juice

Method

  1. Cut the sliced bread into desired portion size.
  2. Beat the egg, milk and salt in a bowl until well combined.
  3. Heat a frying pan on medium/high heat.
  4. Dip both sides of your bread into the egg mixture then go straight into the buttered frying pan.
  5. Cook until golden brown on both sides then remove from pan.
  6. Repeat steps 4 and 5 until all bread is cooked.
  7. Gently heat the Macphie Hollandaise Sauce in a pan until it simmers then turn off.
  8. Add the butter, lemon juice and chopped dill to the Macphie Hollandaise Sauce and mix well.
  9. On top of your French toast place strips of your smoked salmon and garnish as desired.
  10. Pour sauce into dish and serve.
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Ingredients

  • Macphie Hollandaise Sauce
  • Potatoes
  • Cod/haddock
  • Seasoning
  • Radish
  • Red onion
  • Watercress
  • Eggs
  • Breadcrumbs

Method

  1. Peel potatoes and place in salted water and bring to the boil. Once cooked, season & mash until lump free.
  2. Poach the fish in some milk in a small pan seasoned with salt & pepper until cooked and just about to flake.
  3. Combine the seasoned mash & flaked fish into a bowl and add a little fish poaching liquor if needed.
  4. Ball up the fishcake mixture and place in the freezer to harden slightly. Once firm roll into egg mixture and coat with breadcrumbs – do this twice.
  5. Deep fry until golden and cooked through.
  6. Dress the plate with some warm Macphie Hollandaise Sauce, thinly sliced radish & chopped coriander.
  7. Place the fishcake in centre and top with some watercress & pickled red onion.
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Ingredients

  • 100 g Macphie Hollandaise Sauce
  • 1 English muffin
  • 1 egg
  • Handful of spinach

Method

  1. Heat Macphie Hollandaise Sauce in pan and remove from heat just before boiling point.
  2. Half and toast the muffin.
  3. Poach the egg.
  4. Wilt the spinach in a pan with warm oil.
  5. Assemble muffin, spinach and egg on muffin.
  6. Pour over Macphie Hollandaise Sauce, sprinkle with cayenne pepper and flash under grill.
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Ingredients

  • Macphie Premium Doughnut Concentrate
  • Macphie Hollandaise Sauce
  • Smashed avocado
  • Streaky bacon
  • Eggs
  • Dried chilli flakes

Method

  1. Mix Macphie Premium Doughnut Concentrate and water (tempered to give final dough temperature of 28°C) for 2 minutes on slow speed, 8 minutes fast speed in a spiral mixer. Remove dough from mixer, process through plant or pastry brake to achieve variety of shapes and sizes, rest for 5 minutes.
  2. Prove at 38°C 75% relative humidity for approx. 40 minutes. Remove doughnuts from the prover and let skin up for 10 minutes before frying. Fry at 190°C-195°C for 90 seconds each side depending on size. (Great way to use up day before doughnuts).
  3. Press your cooked doughnuts in a waffle iron until brown and crunchy.
  4. Cook your bacon until crispy.
  5. Poach eggs.
  6. Top your doffles (doughnut waffles!) with smashed avocado, crispy bacon and poached eggs.
  7. Generously lather with warm Macphie Hollandaise Sauce and sprinkle with chilli flakes.
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Ingredients

  • 300 g ready-to-use pizza dough
  • Macphie Béchamel with Butter Sauce
  • Macphie Hollandaise Sauce
  • Broken hash browns
  • Black pudding pieces
  • Smoked bacon pieces
  • Sausage pieces
  • Baked beans
  • Sliced mushrooms
  • Free range egg

Method

  1. Roll or stretch out your pizza dough on a floured surface.
  2. Cover the base with Macphie Béchamel with Butter Sauce.
  3. Top the pizza with all of your toppings leaving a well in the middle for your egg.
  4. Crack the egg in the middle and bake in a hot oven until the base is cooked, your crusts are nicely browned and your egg is cooked but runny.
  5. Drizzle with Macphie Hollandaise Sauce and serve.
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Ingredients

  • Bagel
  • Smoked streaky bacon
  • Sausage patty
  • Free range egg
  • Nob of butter
  • Macphie Hollandaise Sauce
  • o.t.t® Maple Flavour dessert topping
  • Hash browns

Method

  1. In a large frying pan, fry off the sausage patty and smoked streaky bacon. When nicely coloured, drizzle with the Macphie o.t.t® Maple Flavour dessert topping, remove from the pan and put on a plate to keep warm.
  2. Wipe the pan out and return to the heat with a nob of butter, when melted and foamy, crack the egg and cook to your liking.
  3. Toast the bagel and gently heat up the Macphie Hollandaise sauce.
  4. Assemble the bagel with your breakfast items and drizzle with hollandaise sauce.
  5. Serve with crispy hash browns and a hot cup of coffee or mug of tea!
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Ingredients

  • Burger roll
  • Thick beef burger patty
  • Sliced beef tomatoes
  • Macphie Hollandaise Sauce
  • Chopped tarragon

Method

  1. Cook the thick burger patty in a hot griddle pan or grill, seasoning whilst cooking.
  2. Toast your burger roll.
  3. To make your Bearnaise sauce heat up the Macphie Hollandaise Sauce, then add the chopped tarragon and mix thoroughly
  4. Assemble the burger with lots of Bearnaise sauce.
  • 21 minutes
  • 2 portions
  • Breakfast, Lunch, Main
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Ingredients

  • 100 g Country Range Choice Garden Peas, defrosted
  • 25 ml Country Range Extra Virgin Olive Oil
  • 0.25 Red onion, finely diced
  • 0.5 Lemon, juice and zest
  • Salt and pepper to taste
  • 2 slices of toasted sour dough
  • 1 rasher of cooked crispy Country Range Bacon cut into lardons
  • 2 poached eggs
  • 25 g crumbled feta

Method

  1. Crush the peas with the red onion, olive oil, lemon juice and season to taste.
  2. Rub a little olive oil into the slices of sour dough and griddle in a hot pan until golden.
  3. Spoon a generous amount of peas onto the toast and top with crumbled feta, a hot poached egg and a sprinkle of bacon lardons.
  • 25 mins
  • 2 portions
  • Lunch, Main
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Ingredients

  • 200 g Country Range Signature Double Crunch Fries Skin On 10mm
  • 1 cooked duck leg
  • 2 spring onions finely sliced
  • 25 g diced cucumber
  • 100 ml hoisin sauce
  • Season to taste with Country Range Chinese Five Spice, salt and pepper

Method

  1. Season the cooked duck leg with salt, pepper and five spice and deep fry until crispy. Shred the meat and keep warm.
  2. Top the freshly cooked fries with the shredded duck, sliced spring onions and diced cucumber.
  3. Drizzle with hoisin sauce and season with more salt, pepper and 5 spice.
  4. Serve with pancakes for diners to load up.
  • 25 mins
  • 4 portions
  • Breakfast, Dessert
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Ingredients

  • 120 g Country Range Frozen Raspberries
  • 120 g Country Range Oat Flakes
  • 50 g Country Range Clear Honey
  • 0.5 tbsp icing sugar
  • 1 measure whiskey (optional)
  • 200 g natural yoghurt

Method

  1. Defrost the frozen raspberries and gently mix with the icing sugar and 1 measure of whiskey (optional).
  2. Mix the oats with the honey and toast in the oven until golden brown, then allow to cool.
  3. Layer the dessert in a glass with raspberries, yoghurt and oat mix.
  4. Garnish with some fresh raspberries, a drizzle of honey and a few crumbled oats.
  • 45 minutes
  • 6 portions
  • Main, Side Dish, Starter
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Ingredients

  • 300 g Country Range Chick Peas in Water
  • 3 tbsp aquafaba (from the can of chick peas)
  • 0.5 tsp Country Range Ground Cinnamon
  • 1 tsp Country Range Dried Mixed Herbs
  • 1 tsp Country Range Crushed Chillies
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tbsp Country Range Plain Flour
  • 2 crushed cloves garlic
  • 6 sliced spring onions
  • 2 tbsp salt

Method

  1. Place the chickpeas, aquafaba and crushed garlic in a food processer and pulse until a course mix.
  2. Add the spices and salt and fold in the spring onions.
  3. Add the salt and flour and mix well.
  4. Shape into even sized balls and place in the freezer for 20 mins to firm up.
  5. Fry in hot oil for 4/5 mins and serve with vegan mayo and a couple of lemon wedges.
  • 30 mins
  • 4 portions
  • Main, Starter
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Ingredients

  • 500 g Country Range Mature Cheddar Cheese
  • 1 tbsp Country Range Cornflour
  • 250 ml Country Range Apple Juice or white wine
  • 1 tsp Country Range White Wine Vinegar
  • 1 tbsp water
  • 1 crushed clove garlic
  • 1 tbsp cherry liquor (optional)
  • 0.5 grated nutmeg
  • Salt and pepper

Method

  1. Heat the apple juice or white wine with the garlic and white wine vinegar until it reaches the boil.
  2. Mix the cornflour with the water and whisk into the apple juice.
  3. Take off the heat and gradually stir in the grated cheese and keep whisking until melted and smooth.
  4. Add the cherry liquor (if you’re using it) and keep the cheesy sauce warm.
  5. Season to taste with salt, pepper and nutmeg.
  6. Using the fondue prongs, dip your chosen nibbles into the cheese and enjoy.
  • 3hrs 6mins
  • 4 portions
  • Main
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Ingredients

  • For the stew:
  • 1 ltr beef stock made from Country Range Beef Bouillon Powder
  • 200 ml Country Range Red Cooking Wine
  • 400 g Country Range Chopped Tomatoes
  • 1 tsp Country Range Dried Mixed Herbs
  • 2 Country Range Dried Bay Leaves
  • 1 Country Range Whole Star Anise
  • 50 ml vegetable oil
  • 600 g diced chuck steak
  • 1 diced onion
  • 1 diced stick celery
  • 1 diced carrot
  • 0.5 diced small leek
  • 1 crushed clove garlic
  • For the dumplings:
  • 100 g Country Range Suet Pastry Mix
  • 1 tsp Country Range Dried Mixed Herbs
  • 50 ml water
  • Salt and pepper to taste

Method

  1. Fry the even sized pieces of diced beef in the hot oil until brown.
  2. Add the vegetables and garlic and continue to cook for 2 minutes.
  3. Add the red wine and reduce by half.
  4. Add the pre-made beef stock and chopped tomatoes.
  5. Add the mixed herbs, bay leaf and star anise.
  6. Simmer low and slow for 2.5 hours.
  7. Prepare the suet mix as per pack instructions and shape into 8 even sized dumplings.
  8. Add the dumplings to the beef stew and cover the saucepan for 20/30 minutes until the dumplings are cooked.
  9. Season to taste and serve with greens.
  • 25 mins
  • 4 portions
  • Dessert
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Ingredients

  • 1 Large egg
  • 140 g Plain flour
  • 4 tbsp Carnation Sweetened Condensed Milk Drizzle
  • 140 ml Milk
  • 2 tbsp Baking spread (allowed to cool slightly)
  • 1 tbsp Baking powder
  • 2 tbsp Oil, for cooking
  • Berries to serve

Method

  1. Separate the eggs and beat the egg white in a separate bowl until soft peaks form.
  2. Add the egg yolk to the milk and beat well.
  3. Mix the flour and baking powder in a bowl, and gradually beat in the milk mixture (it will still be quite thick). Mix in the melted butter and then fold in the beaten egg white.
  4. Heat a tablespoon of oil in a frying pan and add spoonfuls of the pancake mixture to the pan. Cook over a moderate heat until the top dries out slightly. Flip the pancakes and cook the other side for about 45 seconds to a minute. Repeat to cook the remaining pancakes.
  5. To serve, stack the pancakes, top with fruit or berries of your choice and then pour over the Carnation Sweetened Condensed Milk Drizzle! Tuck in...
  • 1hr 25mins
  • 6 portions
  • Main
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Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 3 Garlic cloves, crushed
  • 750 g Beef Mince
  • 0.5 cup Frozen Peas
  • 1 Egg, lightly beaten
  • 180 g Dried Breadcrumbs
  • 60 g Barbecue Sauce
  • 60 g Tomato Sauce
  • 60 g fresh flat-leaf Parsley, chopped
  • Opies Pickled Walnuts, chopped
  • 500 g Potatoes, peeled and chopped
  • 50 g Butter, cut into small pieces
  • 60 g Milk
  • 60 g Mature Cheddar, grated
  • 1 jar Opies Onions with Turmeric & Mustard Seeds, drained

Method

  1. Heat the olive oil in a small frying pan over a medium-high heat. Cook the onion for around five minutes until soft and slightly golden. Add the garlic and cook and stir for a minute until fragrant – be careful not to burn. Remove from the heat and leave to cool for around 10 minutes.
  2. Meanwhile, make the mashed potato topping. Boil the potato in a pan of salted, boiling water for around 12 - 15 minutes or until tender. Drain well and return the pan to the stove over a low heat. Add 40g butter and milk to the potatoes and mash until smooth. Add the cheese and onions and season to taste.
  3. Preheat the oven to 180°C / Fan 160°C.
  4. Grease a 7cm-deep, 11cm x 21cm loaf tin. Line the base and sides with tin foil then baking paper being sure to extend the paper to about 3cm above the edge of the pan.
  5. Place the beef mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine then spoon the mixture into prepared tin, pressing with the back of spoon to level.
  6. Bake for 25 minutes or until browned and almost cooked through. Remove from oven. Increase temperature to 200°C / Fan 180°C. Spoon the mashed potato on top of meatloaf. Dot with the remaining butter.
  7. Bake for 20 - 25 minutes or until the potato is golden brown. Leave the meatloaf in a pan for around 10 minutes. Lift onto a plate and then cut into slices and serve. Serve with a rich beef gravy and extra vegetables.
  • 110 mins
  • 2 portions
  • Lunch, Main
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Ingredients

  • 200 g Country Range Signature Potato Sidewinders®
  • 50 g Country Range Mild Salsa
  • 1 tbsp Country Range Extra Virgin Olive Oil
  • 0.25 tsp Country Range Crushed Chillies
  • 0.25 tsp Country Range Whole Coriander, crushed
  • 0.25 tsp Country Range Whole Cumin, crushed
  • 1 lamb rump
  • 1 clove crushed garlic
  • Small bunch mint leaves
  • 4 sliced cherry tomatoes
  • 25 g black olives
  • 50 g Natural yoghurt
  • Salt and pepper to taste

Method

  1. Marinate the lamb rump with olive oil, crushed chillies, crushed coriander seeds, crushed cumin seeds and crushed garlic for 60 mins.
  2. Roast in the oven at 200°c until the internal temp is 50°c. It will rise to 55°c and be perfectly pink, cook to 65°c if you like it well done.
  3. Rest for 5 mins then slice the lamb and mix with the salsa and sliced tomatoes.
  4. Cook the Potato Sidewinders® according to the instructions, then top with the lamb, scatter a few olives and drizzle with yoghurt.
  5. Season to taste, garnish with mint leaves and serve.