Method

Sumptuous, moist and magical, this Sticky Toffee Pudding recipe is the ideal indulgent delight for summer.

The recipe was created by talented entrepreneur Anthony Banks, Owner/Chef of The Ribble Valley Group, which was set up in 2013.

Catering for a wide range of events from small bespoke dinner parties to weddings with 250-plus guests in Lancashire and the wider north west, the company has also recently launched a wholesale sandwich business and a coffeeshop –
Kingsway Coffee.

“When it comes to an indulgent, classically northern dessert that never fails to win the hearts and stomachs of our guests, Sticky Toffee Pudding rules. This is my special version, which I spent a lot of time perfecting and it’s our most popular dessert by far. I use the Country Range staple ingredients such as the chopped dates, eggs and flour which are of fantastic quality and then my secret ingredient is golden syrup. You will be amazed at the difference this makes in providing that moist, sticky sweet goodness to the final dish.”

SERVES 4

INGREDIENTS

1 & 1/2 lbs Country Range chopped dates

2 pints water

1 lb dark Brown Sugar

1/2 lb golden Syrup

2 lbs Country Range self raising flour

4 tsp Country Range bicarbonate of soda

4 tsp Country Range baking powder

8 Country Range Free Range eggs

1 lb Country Range salted Butter

Toffee sauce

1.1 lb dark brown sugar

1.1 lb Country Range salted butter diced and kept cool

1 litre of double cream

METHOD

1. Place the dates in a pan with the water and bicarbonate of soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
2. Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
3. Add the warm dates into your egg mixture, constantly mixing.
4. Now add your flour and baking powder into your date mixture.
5. Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray.
6. Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
7. While the pudding is cooking, place the double cream in a pan and bring to the boil.
8. Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
9. When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
10. When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
11. Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.

Method

INGREDIENTS

 4 Doughballs

4 Country Range large egg yolks, beaten

12 whole basil leaves

360g low moisture Mozzarella cut into 10mm cubes

100g Scamorza cheese grated

6 slices of smoked pancetta cut in half (making 12 halves)

Olive oil

4 tbsp grated parmesan cheese

Country Range Black pepper

A few extra basil leaves for decoration

METHOD

 Use the doughballs to make 4 x 10 inch pizza bases.

1. Whilst you are doing that, preheat your grill on high and heat up over the highest possible heat until it is extremely hot.
2. When the dough bases are ready put 1 into the frying pan, still on the heat, and then, avoiding the crust, drizzle approximately ¼ of the yolk in a spiral around the middle of the pizza base, then add 3 basil leaves, 90g of mozzarella, 25g of the scamorza and 3 of the half slices of pancetta. Then place a nice swirl of olive oil on top. You don’t want to hang around when doing this.
3. Once the base has browned in approx 1-2 minutes (you will need to lift the side of the pizza up to see underneath with a spatula) take the frying pan off the heat and put it on the highest shelf under the grill.
4. Once the crust is browned a little (approx 1-2 minutes again) take it out and put it straight on a plate or a board, then sprinkle 1 tbsp parmesan, a good grind of black pepper and a few of the other basil leaves.
5. You can then start on the next but we recommend that you start eating straight away.

Method

INGREDIENTS

1.2kg or 2ltr quality canned chopped tomatoes

150g fresh cherry tomatoes, cut in half

8 aubergines, ends trimmed

Extra virgin olive oil

250g dried breadcrumbs

A handful of basil, leaves picked

4 x 120g burrata, drained

250g Parmesan cheese, grated

Sea salt and freshly ground black pepper

METHOD

1. Put the canned and fresh tomatoes into a saucepan and simmer over a medium heat to slowly reduce by half. Reserve.
2. Cut the aubergines lengthways into slices about 2cm thick.
3. Heat a large, heavy-based frying pan over a medium heat. Pour in some olive oil and, when hot, gently fry the aubergines slices, in batches, until tender and golden brown on both sides. You will need to add extra oil as you go as the aubergines soak it up quite quickly. When the slices are fried, season well and drain on kitchen paper.
4. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
5. Rub the inside of an ovenproof dish (I use a terracotta or a metal dish for a rustic look) with olive oil. Make a layer of aubergine slices on the bottom, then sprinkle with breadcrumbs and a few basil leaves followed by a ladleful of tomato sauce, a burrata ripped into pieces and a handful of Parmesan. Ensure everything is evenly spread, then continue layering this way, finishing with a layer of aubergine. Reserve some breadcrumbs, Parmesan and basil.
6. Bake for 40 minutes or until the parmigiana is bubbling away and the aubergines on top have begun to crisp.
7. Remove from the oven to rest for 20 minutes, then sprinkle with the reserved breadcrumbs and Parmesan, and finish under a hot grill for 5 minutes. Scatter the remaining basil leaves on top before serving.

Method

1. Starting with the dry and moving to the wet, add all the ingredients to a resealable jar.
2. Close the lid and shake vigorously to blend. This should take approximately 3-5 minutes.
3. Refrigerate for a minimum of 4 hours, ideally overnight. Shake well before serving. Option to add a few strawberries on top to garnish.

Method

By Elizabeth Haigh, Leading Lights

(more…)

Method

Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed

By Ben Tish

Method

1. For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
2. For the dill oil – warm the oil with two bunches of dill to 50℃. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
3. For the chargrilled cucumber – cut the cucumber in to 4 pieces, evenly trim the edges then lightly salt and leave for 15 minutes. Chargrill evenly for 30 seconds on each side then refrigerate until required.
4. For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
5. For the dill aioli – mix all of your ingredients together in a bowl except the oil. Slowly pour the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency
6. To serve: Take the chargrilled cucumber out of the fridge, bring back to room temperature and then add to the plate. Top with the pickled pearl onions. Add your marinated mackerel fillet to the side. Add a generous amount of the Dill Aioli to the plate and dress with oyster leaves and toasted sesame teams. Serve with fresh bread.

Method

1. Pour MONIN Dark Chocolate Sauce into a blender jug. Add in the semi skimmed milk and chocolate ice cream. Blend on high for 25 seconds. Pour into vessel. Garnish with Whipped Cream and MONIN Dark Chocolate Sauce

Method

1. Pour Le Fruit de MONIN Peach into a highball glass. Pour over sparkling wine. Fill with ice. Gently stir to combine ingredients. Garnish with a peach slice and a rosemary sprig

Method

1. Pour MONIN Passion Fruit Syrup into a glass. Pour in Wine and Soda water. Fill with ice. Stir gently to combine ingredients. Garnish with Mint Sprig and ½ Passion fruit.        

Method

1. Fill glass with ice. Pour in MONIN Salted Caramel syrup. Pour in Semi Skimmed milk. Extract espresso and pour into glass.

Method

1. Pour MONIN Caramel Syrup into cup. Extract Espresso into cup. Steam Oat Milk and pour over syrup and coffee. Serve.

Method

1. Pour Le Fruit de MONIN Strawberry into a blender jug. Add in the milk and ice cream and blend on high for 25 seconds. Pour into a glass. Garnish with Whipped cream and drizzled MONIN Le Fruit de Strawberry.

Method

Method

1. Pour MONIN Cloudy Lemonade and Le Fruit de MONIN Passion Fruit into a glass. Add sparkling water. Fill with ice and stir to combine all ingredients. Garnish with a lemon slice and mint sprig.

Method

1. Pour MONIN Cloudy Lemonade into a glass. Add still water. Fill with ice and stir. Garnish with a lemon slice.

Method

1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
2. Slice 1 of the onions and sweat in olive oil with the garlic and mixed herbs
3. Cut the mushrooms into quarters and add to the pan along with the peas, spinach and chopped tomatoes then season to taste.
4. Place in a suitable deep sided dish and top with thinly sliced potatoes and onions.
5. Brush with a little vegetable oil and bake for 30 mins in the oven until the top is nice and brown.

Method

1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
2. Roll out enough puff pastry to line a suitable pie dish.
3. Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
4. Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
5. Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
6. Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
7. Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.

Method

1. In a blender add the vanilla ice cream, milk, double cream and cinnamon. Cover and blend on a high speed until smooth.
2. In a suitable glass, layer the Bramley apple filling at the bottom of the glass and then pour your milkshake mixture over the top.
3. Top with whipped cream, crumble mix or crushed leftover biscuits, cinnamon and serve.