Adebola Adeshina, Chef Patron of The Chubby Castor in Peterborough was our Leading Light in September 2022, he shared with us his signature recipe of Scallop with curry mayonnaise, plantain and peanut
Brush the salmon with a little vegetable oil and season with salt and pepper and cook for 8 minutes. Once cool enough to handle, flake into large pieces. Keep all the salmon juic-es.
Sweat the onion in the butter until tender and add the fish stock and diced potato and simmer until the potato is just cooked.
Add the mixed vegetables, flaked salmon and all the salmon juices, and simmer for 2 minutes.
1 ltr Chicken stock made from Country Range Chicken Bouillon Mix
1 tsp Country Range Dried Mixed Herbs
25 ml Vegetable oil
6 Sprigs rosemary
180 g Pearl barley
1 Carrot
1 Leek
1 Celery
1 Onion
1 tbsp Tomato puree
Method
Pre heat the oven to 200c / 180c fan.
Finely dice the carrot, onion, celery and leek and sweat in the vegetable oil.
Add the tomato purée, mixed herbs and then the chicken stock.
Add the pearl barley and simmer for 30 minutes until tender.
Cut the chicken breasts in half and wrap each one in a rasher of bacon.
Season the pearl barley to taste and place in an oven proof dish.
Place the chicken portions on top, add a sprig of rosemary to each chicken portion and bake in the oven for 12 minutes or until the chicken is cooked through.
2 x 400g tin Borlotti beans, drained and washed (480g drained weight)
300 ml water
15 g MAGGI® Vegetable Bouillon
Few dashes of Worcestershire sauce
Cracked black pepper, to taste
550 g rigatoni or penne pasta
60 g Medium cheddar cheese, grated
30 g MAGGI® Southern Fried Crunchy Bake
Method
Heat the oil in a medium pan and fry the onions for 5 minutes until softened and lightly golden, then stir in the garlic and cook for a further minute.
Mix in the MAGGI Rich & Rustic Tomato Sauce, borlotti beans, water and the MAGGI Vegetable Bouillon and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season with black pepper to taste.
While the sauce is simmering, cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
Scatter the grated cheese over the top followed by the MAGGI Southern Fried Crunchy Bake.
Bake in an oven pre-heated 200˚C/ Fan 180˚C/ Gas Mark 6 for 20-30 minutes or until above 75°C and golden.
50 ml Double Cream, optional (or clotted cream if you have some leftover from Christmas)
15 cooked Pigs in Blankets
For the pickled walnut breadcrumbs:
2 tsp Olive Oil
150 g Breadcrumbs
4 Opies Pickled Walnuts, finely chopped
2 tbsp flat leaf Parsley, finely chopped
1 Parmesan cheese
Method
Preheat the oven to 220ºC / 200ºC Fan / Gas 7. Melt the butter in a pan, add the flour and garlic then keep stirring to form a roux.
Meanwhile bring a large pan of salted water to the boil then add the macaroni and cook for 10 minutes until a little under al dente.
Add the bay leaves to the roux followed by the milk, stirring continuously until no lumps remain and the mixture thickens. Add the Dijon mustard, cheese, cream (if using) and finally the pigs in blankets. Season to taste then transfer to an oven proof dish.
To make the breadcrumbs, combine all the breadcrumb ingredients in a clean bowl with a generous seasoning of salt and pepper. You can add more cheese, pickled walnuts and parsley at this stage to suit your taste. Scatter the breadcrumbs over the top of the macaroni cheese then pop in the oven for 10-15 minutes until the top is crispy and golden.
Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven
Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed GARDEN GOURMET Vegan Fillet Pieces. Roll into a wrap, cut in half and serve.
300 g high quality, dark vegan chocolate (70% cocoa), broken into pieces
200 g vegan milk chocolate broken into pieces
1 tsp salt
150 g caster sugar
0.5 tsp vanilla paste or extract
1 tbsp coconut oil
310 ml water
Method
For the base:
Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
Grease a springform cake tin (20-25cm diameter approx.) and set aside.
Thoroughly blend all the base ingredients into a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl.
Gently melt the butter/spread in a small saucepan, on a low heat until fully dissolved. Combine thoroughly with the blended digestives.
Empty the mixture into the bottom of the greased cake tin and press evenly. Place in the oven for 5-10 minutes until slightly golden. Set aside to cool.
For the raspberry layer:
In a medium saucepan, mix the raspberries and sugar together on a medium heat. Simmer for 5-10 minutes or until reduced down to a jammy consistency. Set aside.
For the torte:
In a large mixing bowl, break up the chocolate and add the salt. Set aside.
Heat the sugar on a low-medium heat until melted and starting to turn amber.
Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes. Don’t worry if the sugar solidifies, just keep stirring it on a low heat until it dissolves again.
Pour the heated liquid straight onto the chocolate and hand whisk continuously until the chocolate has melted and the mixture is smooth.
Pour half the chocolate mixture over the base, then pour in the raspberry layer but leave about 1cm around the edge. Pour the other half of the chocolate over the top and give the tin a little tap to even out the top.
Place in the fridge and leave to chill for a minimum of 3 hours.
Decorate with freeze-dried raspberries and a sprinkling of cocoa or cacao powder.
Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the middle shelf of the oven for 35–40 minutes or until the skin is golden and crisp and the poussins are cooked through.
Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3-4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste.
Remove the poussins from the oven and set aside to rest in a warm place for 5–10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat.
Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.
Mix together the defrosted raspberries and the jam
Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it
Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk
Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the raspberry jam, leaving a 2cm edge on each side
Roll up the dough and place seam down, onto a large piece of buttered grease proof
Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven
60 g Soy Sauce (use reduced sodium if you’re watching your salt intake)
2 tbsp Brown Sugar
2 tbsp Toasted Sesame Oil
3 cloves of Garlic, minced
5 balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
1 tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
2 tbsp Vegetable Oil
2 Spring Onions, thinly sliced
1 tsp Toasted Sesame Seeds (optional)
Method
Wrap the steak in cling film and place in the freezer for 30 minutes to firm up. Unwrap and slice across the grain into thin slices.
In a medium bowl combine the pear, soy sauce, brown sugar, sesame oil, garlic, three balls of stem ginger, 2 teaspoons of the ginger syrup and sriracha sauce (or gochujang if using). Add in the steak, mix well, and marinate for at least 2 hours (or overnight), stirring occasionally.
Add 1 tablespoon of vegetable oil to a cast iron griddle pan over medium-high heat. Add half of the marinated steak to the grill pan in a single layer and cook, flipping once, until the steak is charred and cooked through – this will take about 2-3 minutes per side. Repeat with the remaining 1 tablespoon vegetable oil and steak.
Thinly slice the remaining 2 balls of stem ginger and spring onions.
Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.
1 jar Opies Figs with Luxardo® 12 Year Old Aged Brandy, drained, syrup reserved
2 pieces Opies Stem Ginger, chopped and reserved syrup (for the sauce)
125 g Margarine, plus extra for greasing the bowl
350 g Mixed Fruit (like Raisins, Sultanas, Currants)
1 large eating Apple, peeled, cored and grated
85 g Light Brown Soft Sugar
85 g Dark Brown Soft Sugar
100 g Breadcrumbs
100 g Self-Raising Flour
For the sauce:
6 tbsp Cornflour
1.5 pints Milk
3 tbsp Caster Sugar
3 tbsp Reserved Ginger Syrup (from the jar)
3 tbsp Reserved Brandy Syrup (from the jar)
Method
Grease a 2-litre pudding bowl and line the base with a circle of baking paper.
Grease a large sheet of baking paper and lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
Roughly chop 125g of figs and set aside. Place the remaining figs, margarine and 75ml of the reserved rum syrup into a food processor and whizz until smooth.
Spoon the mixture into a large bowl, add the chopped figs, together with the remaining pudding ingredients and mix thoroughly.
Tip the mixture into the pudding basin, cover with the buttered paper-foil sheet, tie with string and trim.
Place the basin in a large saucepan, with a piece of scrunched-up foil at the bottom (to prevent the basin touching the base of the pan). Fill the pan with boiling water so it comes halfway up the sides of the basin. Cover and simmer for 3 hrs, topping up the water as needed.
Remove and leave to cool.
To make the sauce:
Blend the cornflour with 6 tbsp of cold milk.
Heat the remaining milk until almost boiling and add it to the cornflour mixture, stirring continuously.
Return to the pan and stir over a moderate heat until thickened. Add the remaining ingredients and simmer for 1–2 minutes, still stirring. Pour over the pudding and serve
Marinade raw chicken fillets in Caribbean paste, chicken can be marinated overnight or just before cooking
Chicken can be steamed, pan fried, or oven baked
Add chicken stock to rice- steam or boil
Parboil petit pois
Dice peppers and onion slightly fry in olive oil
Add peppers, onions, peas and rice to the cooked chicken in a pot, mix together and serve with a garnish of parsley and a dollop of crème fraiche if desired.
3 cm piece fresh ginger, peeled, julienned or finely sliced
15 g mint, leaves picked and torn
150 g bean sprouts
tbsp dark soy sauce, to taste
1 tbsp sesame oil plain/all purpose flour, to assemble
10 spring roll wrappers
Vegetable or olive oil, for brushing
Method
Soak the vermicelli noodles in warm water until softened, then drain and add to a large mixing bowl. Add the carrots, spring onions, garlic, ginger, mint, bean sprouts, soy sauce and sesame oil to the bowl and toss everything together.
To assemble the spring rolls, mix a little flour and water together to make a smooth paste. Lay one spring roll wrapper out on a clean surface and cover the rest with a damp tea towel.
Add about 1 tablespoonful of mixture to the centre of the wrapper, just below the middle. Fold the bottom edge over the filling, then fold the sides over the top, so you have a rough rectangle forming a sort of envelope. Roll up the wrapper tightly into a neat sausage shape around the filling and seal the edge with a little flour-water paste.
Brush with oil and place on a lined baking tray, then repeat with the remaining mixture and wrappers.
Heat the air fryer to 200°C/400°F.
Place about 4 spring rolls in the air-fryer basket at any one time, making sure there is plenty of space between them, and cook for 15–17 minutes, until crisp and golden.
