Ingredients
30 ml Country Range Rapeseed Oil
100 g Country Range Chopped Tomatoes
100 g Country Range Basmati Rice (cooked)
Country Range Salt & Pepper
200 g vegan mince
20 g Mexican seasoning
10 g gluten free vegan meat granules
2 g fresh coriander
2 6-inch mini tortilla wraps
6 slices of red chillies
60 g vegan sour cream
10 g thinly sliced iceberg lettuce
Method
Warm a pan with the oil, then add the ground mince and brown all over
Add Mexican seasoning and stir, then add tomatoes and bring to the boil
Reduce to a simmer and thicken with vegan meat granules
Add chopped coriander and check seasoning
Warm rice and tortilla wraps before placing the wraps on a plate
Top with rice, lettuce and Mexican mince
Spoon over sour cream and garnish with coriander leaves and chilli slices
Ingredients
0.5 Cauliflower
25 g Country Range Panko Breadcrumbs
25 g Country Range Desiccated Coconut
1 tsp Country Range Madras Curry Powder
2 Egg beaten
50 g Country Range Plain flour
Salt and pepper to taste
Method
Cut the cauliflower into florettes
Coat each one in flour, then beaten egg, then the bread crumb mix
Deep fry for 3 to 4mins
Serve with Country Range Katsu Curry Sauce
Season to taste and serve with hot katsu sauce
Ingredients
50 g Country Range Round Grain Rice
1 tsp Country Range Chili flakes
1 tsp Country Range Curry Powder
300 ml Vegetable stock
2 Sliced spring onions
100 g Country Range Katsu Curry Sauce
25 g Country Range Panko Breadcrumbs
25 g Country Range Desiccated Coconut
1 tsp Country Range Madras Curry powder
2 Egg beaten
50 g Country Range Plain Flour
200 ml Country Range Coconut Milk
200 g Country Range Katsu Curry Sauce
20 ml Vegetable oil
1 Shallots, sliced
10 g Ginger, grated
10 g Garlic, grated
1 Lemon grass
2 Chili
1 Basil, small bunch
1 Mint, small bunch
1 Coriander, small bunch
2 Lime (juice)
Salt and pepper to taste
Method
Freeze the Katsu Curry Sauce into small finger sized moulds.
Cook the rice in vegetable stock until tender and season to taste.
Add the sliced spring onion, curry powder and chilli flakes and cool the mix for 30 mins.
Cut the frozen katsu fingers into squares and wrap with rice to form small golf ball sized balls.
Coat each one in flour, then beaten egg, then the bread crumb mix.
Deep fry for 4/6 mins and serve with hot katsu sauce.
Ingredients
4 Country Range Chicken Fillets
100 Country Range Katsu Curry Sauce
25 g Country Range Panko Breadcrumbs
25 g Country Range Desiccated Coconut
1 tsp Country Range Madras Curry Powder
2 Egg beaten
50 g Country Range Plain Flour
200 ml Country Range Coconut Milk
200 g Country Range Katsu Curry Sauce
20 ml Vegetable oil
1 Shallots sliced
10 g Ginger, grated
10 g Garlic, grated
1 Lemon grass
2 Chilli
1 Basil small bunch
1 Mint small bunch
1 Coriander small bunch
2 Lime (juice)
Salt and pepper to taste
Method
Freeze the Katsu Curry Sauce into small finger sized silicon moulds.
Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken
Place a frozen finger of katsu sauce into each chicken pocket.
Coat each one in flour, then beaten egg, then the bread crumb mix. You can now freeze these until service
Deep fry the chicken for 2 mins then bake in the oven at 180c for 16 mins.
To make the coconut katsu sauce – sweat the shallot, ginger, lemon grass, garlic and chilli in a little oil.
Add the coconut milk and katsu sauce and simmer for 2 mins. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce.
Season the chicken to taste and serve with hot katsu sauce and the coconut curry sauce.
Ingredients
Country Range Ready to Serve Custard
Country Range Ground Cinnamon
Country Range Pure Clear Honey
1 Pink Lady apple
2 brandy snap baskets
Method
Slice the apple in half and remove the pips, slice very finely. About 12 slices per half.
Place on a baking sheet and brush each slice with honey.
Bake in the oven at 160°C for 5 minutes until the edges are just going brown.
Roll each apple slice around each other to form a rose.
Mix the custard with cinnamon and place a little in the bottom of the brandy snap basket.
Top with the warm apple rose.
Serve with the remaining cool cinnamon custard.
Ingredients
50 g Country Range Natural Yoghurt
50 g Country Range Oat Flakes
10 g Country Range Hazelnuts
10 g Country Range Flaked Almonds
15 g Country Range Dried Apricots, sliced
6 Country Range Dates, sliced
10 g Country Range Sultanas
25 g Country Range Honey
100 ml full fat milk
Method
Soak the oats overnight in a bowl with the milk, all the dried fruit and nuts.
In the morning, add the yoghurt and honey and serve.
Ingredients
1 GARDEN GOURMET Vegan Sensational Burger
1 vegan sesame brioche bun, sliced through the centre
20 g sriracha mayonnaise (15g vegan mayonnaise + 5g sriracha sauce)
24 g shredded iceberg lettuce
1 slice chilli spiced cheese
1 sliced avocado
25 g sliced tomatoes (2 slices)
3 slices pickled gherkin
6 g jalapeño slices
Method
Lightly toast the cut sides of the brioche bun.
Cook the burger from frozen according to preparation guidelines, until centre reaches 78°C.
Place half the mayonnaise on the base of the toasted brioche.
Top with the lettuce and the burger.
Add the cheese, avocado, tomatoes, pickle and jalapeño.
Dress the (cut side) top of the brioche, with the remaining mayonnaise and sandwich on top of the jalapeños to complete the dish.
Ingredients
44 ml water
44 ml skimmed milk
34 g butter, unsalted
2 g sugar
55 g plain flour
76 g egg, whole
300 g whipping cream
15 g caster sugar
2 g vanilla extract
150 g milk chocolate
88 g KITKAT® Mix in
Method
For the Choux, place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
Sieve the flour into the pan and beat with a wooden spoon until combined – it should come away from the sides of the pan as one piece of dough.
Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat.
Egg wash lightly.
Bake at 190°C, for 15 min. Reduce the oven temperature to 175°C and bake for another 10 min. Test one and bake for additional time, if not dried out.
For the Chantilly Cream, pour whipping cream into round-sided bowl.
Using a balloon whisk, ¾ whisk the cream.
Rain in the sugar whilst whipping.
Finish by adding the vanilla extract.
Whisk to the desired consistency.
Refrigerate and use as required.
To assemble, fill the base with the prepared Chantilly cream.
Melt milk chocolate. Dip the éclair halfway in it.
Sprinkle with KITKAT® Mix in on top of chocolate.
Let set.
Voilà, your finished chocolate éclair recipe with KITKAT® mix-in.
Ingredients
6 quality pork sausages (these can also be swapped for veggie sausages)
6 hot dog buns
Caramelised onions and sauces of choice
2 balls of Opies Stem Ginger in Syrup, grated
50 ml syrup from jar of Opies Stem Ginger in Syrup
1 tsp cider vinegar
1 tsp sesame oil
1 Jar Opies Mini Gherkins, mixture of halved and whole
1 tsp mustard
1 tbsp gherkin brine
0.5 tsp turmeric
1 tsp sugar
Method
Place the sausages in the oven at 200ºC / 180ºC Fan / Gas 5 and cook for 20 minutes.
Meanwhile place the glaze ingredients in a pan over a low heat and allow to reduce until you have a thick syrupy consistency. Prepare the relish by blitzing the relish ingredients in a food processor until finely chopped. Season to taste and set aside.
Once the sausages are nearly cooked, remove from the oven and brush generously with the glaze then place back into the oven for another 5 minutes.
Remove from the oven and stuff into the hotdog buns. Top with the relish, caramelised onions and sauces of choice.
Ingredients
1 tsp vegetable oil
2 onions (300g), diced
3 cloves garlic, crushed
150 g mild curry paste
15 g MAGGI® Chicken Bouillon
600 g chicken breast, diced
500 g MAGGI® Rich & Rustic Tomato Sauce
400 g tin chickpeas, drained and rinsed
60 g MAGGI® Coconut Milk Powder
140 ml water
150 ml natural yoghurt
40 g coriander, chopped
450 g wholegrain rice
Method
Heat the oil and onions in a large saucepan over a medium heat.
Cook gently until the onions are softened and beginning to brown.
Add the garlic and cook for a further 2-3 minutes.
Stir in the curry paste, coconut milk powder and chicken bouillon and cook for 5 minutes, then add the chicken and cook for a further 10 minutes.
Pour in the MAGGI Rich & Rustic, chickpeas, water and three quarters of the natural yoghurt.
Simmer for a further 15 minutes to infuse the flavours.
Cook the wholegrain race according to pack instructions, drain and keep warm.
Just before serving stir in the fresh coriander.
To finish, drizzle the remaining natural yoghurt over the curry and serve with the rice.
Ingredients
400 g Gluten-free Self Raising Flour
300 g Caster Sugar
75 g Country Range Cocoa Powder
1 tsp Country Range Baking Powder
1 tsp Country Range Bicarbonate of Soda
3 Country Range Eggs
325 ml Milk
185 ml Country Range Vegetable Oil
For the Butter Cream:
250 g Unsalted Butter
450 g Icing Sugar
50 g Coca Powder
100 g Dark Chocolate
Method
Pre heat oven to 160c fan
In a table bowl mixer, place the flour, cocoa, bicarb, baking powder and caster sugar
Gently whisk together and then add the eggs, milk and vegetable oil until you have a smooth batter
Evenly distribute into two lined cake tins and bake for 30/35 mins and allow to cool
For the chocolate butter cream - whisk the soft butter until it is thick and pale in colour
Add the icing sugar and cocoa powder slowly, until it is well mixed in.
Add the melted chocolate, then sandwich 1/3 between the two cakes and then dress the whole cake with the remaining buttercream
Garnish with cherries and shards of chocolate
Ingredients
200 g Digestive biscuits
100 g Vegan butter
70 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
245 g Vegan condensed milk alternative
105 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
2 Bananas
200 ml Vegan Cream
200 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
250 ml Vegan Cream
Method
Melt the butter. Blitz the biscuits into crumbs and add the chocolate callets.
Stir through the butter and then push into an 18cm cake tin. Refrigerate.
Put the vegan condensed milk into a saucepan. Bring it to the boil and cook for five minutes (reaching 112°C).
Add the chocolate and stir well. Pour this on top of the biscuit base. Refrigerate.
Slice 2 ripe bananas into 1cm pieces and place the circular pieces over the top of the chocolate caramel layer.
Warm the vegan cream(a) and pour over the dark chocolate. Mix well to a smooth ganache.
Whisk vegan cream (b) until it holds itself and then stir through the dark chocolate ganache.
Using a star nozzle pipe swirls of the chocolate cream across the top of the banana layer.
Sprinkle dark chocolate blossoms on top of the chocolate cream and refrigerate.
Ingredients
For the Raspberry Jelly:
400 g Raspberry Puree
100 g Sugar
100 ml Water
3 Leaf Gelatine
For the Ruby Chocolate Mousse:
160 g Full-fat Cream
40 g Glucose
8 g Lemon Juice
200 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
220 g Whipped Cream 35%
For the White Chocolate Mousse:
160 g Full-fat Cream
40 g Glucose
250 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
220 g Whipped Cream 35%
Method
For the Raspberry Jelly:
Make a syrup out of the sugar and water
Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup
Warm the puree and add the two liquids together
Leave until cool
Places the glasses into an egg crate on a slight tilt
Pipe in 30g of the jelly and leave in the fridge to set
For the Ruby Chocolate Mousse:
Bring the cream and glucose to the boil
Pour over the chocolate and emulsify well
Add the lemon juice
Cool the ganache to 40-45c
Fold through the lightly whipped cream
For the White Chocolate Mousse:
Bring the cream and glucose to the boil
Pour over the chocolate and emulsify
Cool the ganache to 40-45c
Fold through the lightly whipped cream
Assembly:
Place the two mousses into piping bags and cut the ends of the bags
Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
Pipe into the glasses. This should create a swirl
Decorate with the crisp pearls, blossoms and marbled pencil
Ingredients
For the Golden Power Balls:
200 g Medjool Dates
100 g Cashew Nuts
75 g Dried Apricots
Callebaut - Finest Belgian Gold Chocolate - Couvertures - Gold - callets - 2.5kg bag
For the Cranberry Power Balls:
200 g Medjool dates
100 g Cashew Nuts
100 g Dried Cranberries
Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
Method
For the Golden Power Balls:
Blitz the dates, nuts and apricots in a food processor for 30 seconds or until a soft paste is formed
Roll the mix into balls weighing 15g each
Coat each ball in Callebaut gold chocolate
For the Dark Cranberry Power Balls:
Blitz the dates, nuts and cranberries in a food processor for 30 seconds or until a soft paste is formed
Roll into balls weighing 15g each
Coat each ball in Callebaut milk chocolate
Ingredients
250 g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823
125 ml Double Cream (48%)
75 ml Whole milk
1 tbsp Concentrated vanilla extract
175 g Caster Sugar
4 tbsp Ground Cinnamon
500 g Plain flour
2 tbsp Baking powder
1 tbsp Salt
Vegetable oil
Method
For the Chocolate Velvet Sauce, place the callets in an oven-proof bowl and set aside
Heat the cream and milk until simmering and pour over the callets. Let stand for 1 minute, then whisk until smooth and stir in half the vanilla
For the Cinnamon Sugar, stir together the sugar and cinnamon until blended
For the Churros, sift together the flour, baking powder and salt then set aside
Immediately add the flour mixture and stir with a wooden spoon until smooth, then let rest for 10 to 15 minutes
Fill the batter into a piping bag fitted with a 2cm wide star tip and set the oil in the deep fryer to 190˚C
In batches, or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels
While still hot, toss churros with Cinnamon Sugar until coated
For each serving, serve 3-4 churros and serve with 25ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms
Ingredients
220 g Soft Brown Sugar
100 g Golden Caster Sugar
170 g Unsalted Butter, melted
250 g Plain Flour
2 tbsp Matcha Powder
1 tbsp Bicarbonate of soda
1 tbsp Baking powder
1 tbsp Salt
1 tbsp Vanilla essence
1 Medium free-range egg
1 Free-range egg yolk
150 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
Method
Preheat oven to 160°C/140°C Fan/Gas 3. Line a baking sheet with parchment.
In large bowl, whisk together the brown sugar, caster sugar and melted butter until pale and fluffy
Beat in the vanilla essence, egg and egg yolk until mixture is combined.
Add flour, matcha powder, bicarbonate of soda, baking powder and salt to the mixture and mix together. Fold through Callebaut® W2 White Chocolate Callets.
Using an ice cream scoop, place balls of cookie dough on to baking tray, leaving 5cm between each cookie.
Transfer to the oven and bake for 8-10 minutes or until golden. Transfer cookies to a wire rack and allow to cool before serving.
Ingredients
35 g Callebaut - Finest Belgian Gold Chocolate - Couvertures - Gold - callets - 2.5kg bag
90 g Apricot Puree
150 ml Milk
Toppings: Caramel sauce, Pencils, Crisp pearls, Blossoms, Shavings
Method
Melt the gold chocolate together with 50ml of milk and mix until smooth
In a food processor, blitz all the ingredients together
Decorate a large glass with caramel drizzle
Pour the drink into the decorated glass
Add whipped cream and toppings galore!
Ingredients
For the Lemon Posset:
200 g cream
80 g caster sugar
200 g lemon juice
For the White Chocolate Sponge:
150 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
110 g unsalted butter
5 g vanilla paste
3 eggs
112 g caster sugar
105 g self-raising flour
For the Berry Compote:
250 g mixed berries
50 g caster sugar
45 ml water
1 Vanilla pod
1 cinnamon stick
1 star anise
For the White Chocolate Mousse:
350 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
150 g whipping cream
500 g semi-whipped cream
Method
For the Lemon Posset:
Boil the cream and sugar together.
Add the lemon juice and re-boil for another 2 minutes.
Take off the heat, strain and pour into the bottom of the pots.
Refrigerate for 2-3 hours to set.
For the White Chocolate Sponge:
Melt the W2 Chocolate Callets and the butter together and mix to a smooth liquid
Add the vanilla paste to the chocolate mix
Whisk the eggs and sugar together until light and fluffy
Add the melted chocolate mix to the eggs and sugar and then fold through the flour
Bake in a rectangular tin for 20 minutes at 160C.
For the Berry Compote:
Place the berries, sugar and spices into a saucepan with the water
Bring to the boil then simmer for 3-4 minutes (do not overcook otherwise the fruit will not hold its shape)
Keep in the fridge until ready to serve
For the White Chocolate Mousse:
Melt the W2 Chocolate Callets with 150g of whipping cream
Mix to a smooth ganache
Cool to 30C
When ganache has cooled, fold through the semi-whipped cream.
Assembling:
Place the berry compote on the top of the lemon posset
Place cubes of the toasted white chocolate sponge on top of the berry compote
Pipe decorative bulbs of white chocolate mousse on top of the sponge cubes
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