Maggi Stir it up Fillet Steak Rossini
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Ingredients

8oz fillet steak
3 duchess potatoes
3 aubergine slices
100ml jus
25ml red wine
1 slice of bread
1 mushroom (cored)
1/2 oz pate
1 basil leaf
1 teaspoon concasse tomatoes
3 tsp Beef Maggi® Liquid Concentrate
1oz plain flour
1/2 tsp baking powder
1 fl oz cold water
1oz butter
Pinch of salt & pepper

Method

  1. Marinade the fillet steak for 2 hours in 1 tsp Beef Maggi® Liquid Concentrate. Sear the fillet on all sides and then oven bake for 7 minutes with duchess potatoes.
  2. Make a batter from the flour, baking powder, water, salt and pepper.
  3. Dip the aubergine slices in batter and deep fry on both sides for 1 minute.
  4. Saute the mushroom in butter.
  5. Toast the bread and cut with a pastry cutter to the size of the fillet.
  6. Stir 2 tsp of Beef Maggi® Liquid Concentrate into hot jus and red wine.
  7. To assemble - Place the crouton in the middle of the plate and top with the fillet, pate and mushroom. Place the duchess potatoes around and stand the aubergine slices upright. Drizzle Maggi® Liquid Concentrate infused jus over the mushroom and garnish with basil and concasse tomatoes.
Maggi Stir it up Sweet and Sour
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Ingredients

250g chicken breast diced
1 red pepper cut into dimonds
1 green pepper cut into diamonds
100g tinned or fresh pineapple cut into chunks
6 tablespoons of tomato ketchup
1 ¼ tablespoons of white wine vinegar
3-4 tablespoons of sugar
1 teaspoon of salt
1 ½ tablespoons rice vinegar
1 tablespoon light soy sauce
25g finely diced garlic
25g finely diced ginger
25g finely diced leek
½ teaspoon of Vegetable MAGGI® Liquid Concentrate

Marinade
1 tablespoon of cooking wine
½ teaspoon of salt
½ teaspoon of white pepper
½ teaspoon of Vegetable MAGGI® Liquid Concentrate
1 teaspoon of bicarbonate of soda
2 tablespoons of cornflour
2 egg yolks
200ml water

Method

  1. Mix all of the marinade ingredients together and add the diced chicken breast. Leave to marinade for 30 minutes.
  2. Mix the ketchup, vinegar, sugar, salt, vegetable stock and rice wine together to make the sauce.
  3. Fill a bowl with corn flour and coat chicken. Making sure it is well coated form into a ball.
  4. Deep fry into a heated wok for 2-3 mins or until lightly browned, then set aside.
  5. Heat the oil again and drop the chicken back in this time until golden then remove.
  6. Using a preheated wok add a little oil and fry the ginger, garlic and leek then add the prepared sauce.
  7. Take off the heat, do not boil. Add the cornflour and water to thicken and then return to the heat.
  8. Add the peppers, pineapple and chicken to the mix and cook for a further 2 minutes, ensuring that the chicken is thoroughly cooked.
  9. Serve with rice.
Maggi Stir it up Risotto Balls
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Ingredients

Risotto balls
30g Parmesan (grated)
80g mushroom (brunoise)
100g onion (brunoise)
100g arborio rice
1 tsp garlic (finely chopped)
1 tsp thyme (finely chopped)
25ml oil
10g butter
30g Vegetable Maggi® Liquid Concentrate diluted in 1 pint of stock
100ml white wine

Coating
1 thick slice of brown bread
1tsp Mushroom Maggi® Liquid Concentrate

Filling
1 hen or duck egg yolk per rice ball.

Chilli Sauce
100g red mild chilli peppers
40g mango
20g oil
1tsp sugar
water if required

Confit Tomatoes
200g quartered tomatoes
1tsp mixed herbs
2 cloves of garlic
200ml olive oil
Salt

Mixed leaves to serve

Method

  1. Fry the onions mushrooms, thyme and garlic in the oil for 2-3 minutes without colour , add the butter and rice and fry for an additional 2-3 minutes until the rice grains become translucent.
  2. Add the wine and stir until the wine has absorbed. Continue stirring whilst adding the Vegetable Maggi® Liquid Concentrate until absorbed, keep stirring until the rice is cooked. Stir in the Parmesan, remove from the heat and refrigerate.
  3. Coat the bread in the Mushroom Maggi® Liquid Concentrate and dry in a cooling oven or a hot plate. Once dried blend to a panko texture and place in a bowl along side a bowl of egg wash and a bowl of flour - ready for coating the rice balls before frying.
  4. Once the risotto has chilled, remove from the fridge and roll in to balls, making a well in each one with your thumb. Fill each ball with an egg yolk and cover with more rice. Coat the rice balls in flour, egg and the breadcumb mixture and cook in a deep fat fryer at 160°c for 7-9 minutes
  5. To create the chilli sauce dressing - mix together the ingredients and fry to soften. Then blend and sieve.
  6. Serve on a bed of mixed leaves with confit tomatoes and add the chilli sauce.
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Ingredients

  • 1 Large, very ripe tomato
  • 3 Garlic cloves, skins on
  • 1 Habanero/Scotch bonnet chilli
  • 75 g Pumpkin seeds
  • tbsp Fresh oregano leaves
  • Large handful of coriander leaves, roughly chopped
  • tbsp Salt
  • 1 Small shallot, peeled and roughly chopped
  • 70 g Pecorino, freshly grated, plus more for serving
  • Juice and zest of ½ lime
  • Juice and zest of ½ orange
  • 120 ml Extra virgin olive oil
  • 300 g Linguine

Method

  1. Heat a large, heavy-bottomed frying pan over a high heat. Place the whole tomato, garlic cloves and chillin in the pan and dry roast until they are blackened, blistered and soft. The tomato will take a little longer, so fish out the garlic and chilli first as they are cooked (about 5-10 minutes).
  2. Slip the skins off the garlic and cut the chilli in half, removing and discarding the stem, seeds and inner veins.
  3. Meanwhile, toast the pumpkin seeds in another dry frying pan until they become toasted all over and start to 'pop'.
  4. Blitz the pumpkin seeds with the herbs and salt in a food processor and then add the tomato, garlic, chilli, shallot and pecorino and blitz again.
  5. Finally add the citrus juices, zest and olive oil and blitz to a pesto.
  6. Cook the pasta until al dente in plenty of well-salted boiling water and drain, reserving the cooking water.
  7. Toss the pasta with the pesto, followed by 2-3 tablespoons of the reserved cooking water.
  8. Allow to sit for a minute or two and add a few tablespools more water if needed to loosen the pasta. This stops it from becoming dry when you get it to the table.
  9. Serve with lots of freshly grated pecorino and, if you like, a green salad.
Luke Thomas Sauteed Chicken Livers
  • 15 minutes
  • 4 portions
  • Starter
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Ingredients

  • tbsp Vegetable oil
  • 1 Shallot, peeled and finely diced
  • 600 g Chicken livers, cleaned and trimmed of any white bits or sinew
  • 4 Thick slices of sourdough bread
  • 3 tbsp Marsala or cooking sherry
  • 150 ml Double cream
  • 100 g Pine nuts
  • 150 g White seedless grapes, halved
  • 50 g Spinach leaves
  • Salt and pepper
  • Handful of watercress, to serve

Method

  1. Heat the oil in a large frying pan over a medium to high heat and when hot, fry the shallot for about 3 minutes, until softened and starting to take on colour.
  2. Add the chicken livers, season with salt and pepper, and cook for 1½ - 2 minutes, stirring gently, until coloured on all sides.
  3. While the liver is cooking, toast the sourdough slices under a hot grill or in your toaster.
  4. Pour the sherry into the pan with the liver and let the alcohol bubble off. Gently stir in the cream, pine nuts, grapes and spinach. Bring to the boil, then remove from the heat.
  5. Season with a little more salt and pepper and serve immediately on the toasted slices of sourdough and topped with a handful of watercress.
Bisto Sausage and Mash
  • 30 minutes
  • 10 portions
  • Main
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Ingredients

  • 2 kg Potatoes (floury/starchy potatoes, such as Desiree)
  • 100 g Unsalted butter (at room temperature)
  • 10 g Fresh chives (finely chopped)
  • 2.5 kg Gluten-Free pork sausages
  • 20 ml Vegetable oil
  • 75 g Bisto Gluten-Free Gravy
  • 1 ltr Boiling water
  • 1 Salt & Pepper

Method

  1. Cut the potatoes into even-sized chunks and place in a large pan of salted cold water, then bring to boil.
  2. Once fully cooked, drain and allow the steam to come off the potatoes before you start to mash them.
  3. Mash the potatoes until smooth and then beat in the butter, then add the chives and season. Place to one side and keep warm.
  4. In a large frying pan, heat the vegetable oil and then gently fry the sausage for approximately 10 minutes or until fully cooked. Place to one side and keep warm.
  5. For the gravy, whisk the Bisto Gluten-Free Gravy into the boiling water.
  6. To serve; place three sausages on a bed of chive mash and pour over the Bisto Gluten-Free Gravy.
Bisto Pumpkin Lasagne
  • 80 minutes
  • 10 portions
  • Main
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Ingredients

  • 75 g Butter
  • 1 Large onion (finely diced)
  • 2 Cloves of garlic (crushed)
  • 1.5 kg Pumpkin (diced
  • 50 g McDougalls Plain Flour
  • 1 L Milk
  • 40 g Bisto Vegetable Bouillon
  • 1 kg Fresh spinach (wilted and drained)
  • 2 g Fresh sage (chopped, approximately 4 leaves)
  • 400 g Cheese (grated)
  • 400 g Fresh lasagna sheets

Method

  1. Preheat the oven to 180ºC.
  2. In a pan, melt the butter. Add the onion, garlic and pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.
  3. Gradually add milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavor, and season the sauce.
  4. Add the wilted spinach and safe, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
  5. Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
  6. Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.
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Ingredients

2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned (heads and bones reserved)
Light rapeseed oil for cooking
2 white onions, peeled and chopped
2 carrots, peeled and chopped
1 red chilli, deseeded and chopped
1 red pepper, cored,
deseeded and chopped
10 ripe tomatoes, chopped
4 garlic cloves,
peeled and crushed
1 tbsp good quality
tomato purée
1 bay leaf
1 rosemary sprig
Finely pared zest and
juice of 1 orange
1 litre fish stock
200g samphire,
washed and trimmed
1 small orange, peel and
pith removed, segmented
Cornish sea salt and freshly ground black pepper

Method

  1. Heat a medium-large saucepan over a medium heat.
  2. When hot, add a drizzle of oil, then the onions, carrots, chilli, red pepper and garlic.
  3. Cook for 5 minutes to soften, stirring every minute to avoid the vegetables catching.
  4. Next add the fish bones and heads, along with the tomato purée, and cook for another 5 minutes, stirring again every minute.
  5. Now add the tomatoes, bay leaf, rosemary sprig and orange zest and juice.
  6. Cook for a further 5 minutes, giving the mixture a good stir every couple of minutes.
  7. Pour in the fish stock and bring to a simmer.
  8. Lower the heat and cook for 20 minutes.
  9. Pass the soup through a mouli or a large potato ricer into another saucepan. (If you don’t have a mouli or potato ricer, you can blitz the soup in a blender, then pass it through a sieve but you won’t achieve quite the same clarity.)
  10. Taste the soup and correct the seasoning with salt and pepper. Keep warm over a low heat.
  11. To cook the samphire, add to a pan of boiling water, bring back to the boil and cook for 1 minute, drain and keep warm.
  12. To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down.
  13. Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further minute.
  14. Take off the heat, keeping the fish in the pan to finish cooking in the residual heat as you serve up the soup.
  15. Divide the soup between warmed soup plates, scatter half of the samphire in the centre and place the fish on top.
  16. Finish with the remaining samphire and a few pieces of orange.
  17. Serve at once.
Sat Bains Stir it up
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Ingredients

Duck liver parfait
500g duck liver
3 eggs
1tsp pink salt
1tsp sugar
300g melted butter

Banyuls syrup
400ml banyuls
Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar
Fine salt to taste

Pickled cranberries
50g dried cranberries
75g water
75g white wine vinegar
75g sugar
Pinch of fine salt

Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar

You will also need
Fine beans blanched and refreshed
Shallot finely diced
Chopped bean sprouts

 

Method

  1. For the Duck Liver Parfait: Preheat the oven to 75˚C.
  2. Place the liver, eggs, salt and sugar into a sous-vide bag.
  3. Warm the butter to 50˚C.
  4. Blend all the above together until completely smooth.
  5. Line a 1litre mould with a double layer of cling film.
  6. Pour in the mix and gently tap the mould on the table.
  7. Bake in the oven in a water bath for 1 hour and 10 minutes.
  8. Remove from the oven and check the middle of the parfait with a temperature probe, you want the temperature to be 56˚C, if it isn’t put back in the oven and carry on cooking, checking every 10 minutes. When the correct temperature is achieved, take out the oven and place in the fridge to cool.
  9. When cool transfer to a piping bag.
  10. Set up a stand mixer with the whisk attachment.
  11. Fill half the bowl with liquid nitrogen.
  12. Start whisking on a slow speed.
  13. Pipe the parfait into the nitrogen in one steady stream.
  14. Store in a metal tray in the freezer until needed.
  15. Banyuls syrup: Place the Banyuls in a suitable pan and place on a medium heat.
  16. Reduce the Banyuls until it reaches a syrup like consistency.
  17. Leave to cool and place in a small squeezy bottle until needed.
  18. Bring the water, vinegar and sugar up to the boil.
  19. Pour over the apricots and leave to hydrate for 1 hour.
  20. Transfer to a blender and blend until smooth.
  21. Season with a little salt if necessary.
  22. Pass through a chinoise and store in an airtight container in the fridge until needed.
  23. For the Pickled cranberries: Bring the water, vinegar salt and sugar up to the boil.
  24. Pour over the cranberries and leave to hydrate for 1 hour.
  25. Store in an airtight container in the fridge until needed.
  • 3 Hours
  • 1
  • Dessert
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Ingredients

Tart
500g Plain flour
250g Kerrymaid Buttery
175g Icing sugar
6g Ground ginger
1 ½ Whole eggs

Chocolate Filling
200g Dark chocolate (high cocoa %)
20g Egg yolks
175g Kerrymaid Double
75g Whole milk

Brandy Cream
200g Kerrymaid Double
20g Icing sugar
10ml Brandy XO

Method

  1. Place all the ingredients apart from the eggs in a larger heavy duty mixing bowl and mix until the mixture crumbs, add the eggs and mix to a dough.
  2. Remove dough and cut into four even pieces, wrap in cling film and leave to rest in the fridge for two hours
  3. Once rested roll the paste no more the 13 of 1cm line the tart cases place back in the fridge. Blind bake the tart case at 160°C.
  4. For the chocolate filling - bring milk and Kerrymaid Double to 70°C. whisk in the dark chocolate until combined and allow to cool to 45°C.
  5. Whisk in the eggs until combined with chocolate mixture and pour into the tart cases and bake at 90°C for 20 minutes.
  6. For the brandy cream – add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.
  • 1 hour, 20 minutes
  • 1
  • Dessert
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Ingredients

Chocolate and Cardamom Mousse
100g Dark chocolate (high cocoa %)
12g Cardamom powder
175g Kerrymaid Double
40g Caster sugar
45g Whole milk

Bretton Biscuits
156 Kerrymaid Premium Baking
56g Plain flour
156g Golden syrup
156g Sugar

Method

  1. Melt the dark chocolate
  2. Heat the milk so it is luke warm, whisk in the cardamom powder and sugar together
  3. Pour in the melted chocolate
  4. Pour all of this into the Kerrymaid Double and whisk until well aerated. Leave to set in the fridge for 40 minutes before serving
  5. For the biscuits - Mix together the dry ingredients
  6. Rub in the Kerrymaid Premium Baking, and when you achieve breadcrumb consistency add the golden syrup. Roll out to 1cm thick and cut using a 4cm cutter
  7. Bake at 160°C for six – eight minutes until golden brown, but checking after six minutes and serve with the mousse in a dish and biscuits on the side
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Ingredients

Yule Log
85g plain flour
3 eggs
2 tbsp cocoa powder
85g golden caster sugar
½ tsp baking powder

For the filling & icing
50g Kerrymaid Buttery
1 tbsp golden syrup
200g sifted icing sugar
284ml Kerrymaid Double
140g dark chocolate
Icing sugar and holly sprigs to decorate

Method

  1. Preheat the oven to 200°C (Fan 180°C), gas mark 6. Grease a 23 x 32cm tin and line with baking parchment.
  2. In a bowl, beat the eggs and sugar together with an electric whisk until thick and creamy.
  3. In a separate bowl, mix the flour, baking powder and cocoa powder together and sift into the egg mixture. Fold gently and then pour into the prepared tin. Spread the mixture evenly and bake for 10 minutes.
  4. Lay a separate sheet of baking parchment onto a surface and tip the ready baked cake onto the parchment, peeling off the paper. Roll the cake from the longest edge with the paper inside and leave to cool.
  5. For the icing, melt the Kerrymaid Buttery and broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and stir in the golden syrup and 5 tablespoons of Kerrymaid Double.
  6. Whisk the remaining Kerrymaid Double until it holds its shape. Unravel the cake and spread the whisked Kerrymaid Double over the top and then roll up again into a log.
  7. Spread the icing over the log and then mark with a fork to give tree bark effect. Sprinkle some more icing sugar over to resemble snow and decorate with holly leaves.
  • 10
  • 4
  • Dessert
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Ingredients

  • 500 g Kerrymaid Custard
  • Kerrymaid Whipping Cream (Optional)
  • Strawberries, chopped
  • 3 Meringue nests, crushed

Method

  1. Pour the Kerrymaid Custard into a bowl.
  2. Fold the Kerrymaid Whipping into the custard (if using).
  3. Stir the fruit and crushed meringue through the Kerrymaid Custard.
  4. Serve in individual glasses.
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Ingredients

For the pork: 
1 belly pork
1 tbsp Country Range Fennel Seeds
1 tbsp Country Range Caraway Seeds
1 tsp Country Range Chilli Seeds
1 ½ pints chicken stock
1 onion, cut into quarters
3 carrots, roughly chopped
3 sticks celery, roughly chopped
1 bulb garlic

For the BBQ rub: 
3 tsp Country Range Smoked Paprika
2 tsp mustard powder
1 tsp Country Range Ground White Pepper
1 tsp Country Range Onion Salt
1 tsp Country Range Garlic Salt
1 tsp Demerara sugar
1 tsp Country Range Cumin Powder (optional)
4 sachet Country Range Tomato Ketchup
Splash of Worcestershire sauce

For the salad (1 portion): 
½ baby gem shredded
1 leaf from oak leaf lettuce ripped
¼ apple, deseeded and cut into small chunks
Small handful Country Range Sultanas

Method

  1. Place all of the rough cut veg into a deep sided tin.
  2. Place belly pork on top of vegetables.
  3. Season the meat with the spices and rub.
  4. Add all the stock until meat is fully submerged.
  5. Cover with baking parchment and a tight fitting lid/tin foil. Place in pre-heated oven 180°C for 7-8 hours until meat is tender.
  6. Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed.
  7. Add BBQ rub to meat making sure it is evenly coated.
  8. Pass the stock through fine strainer and add half to the meat.
  9. Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours.
  10. More stock may need to be added depending on consistency.
  11. Combine salad in a bowl.
  12. Place all into bowl with 3oz pork and gently toss together.
  13. Plate up and gently dust with Country Range Cinnamon Powder.
Orange Pastry Dyshagia Recipe
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Ingredients

  • 250 g Cooked McDougalls pastry mix
  • 300 ml Milk
  • 200 ml 'No bits' orange juice
  • 10 g Vegi gel

Method

  1. Place the pastry into a food processor. Blend to a fine crumb.
  2. In a pan add the pastry crumb, orange juice, and milk and gently bring to the boil. Add the Vegi gel and whisk to ensure all the ingredients are mixed together. Simmer for 2 minutes.
  3. Then pour onto a tray lined with cling film, cover with cling film and roll out, so you get a thin layer. Leave to set, then cut out and use as a base for any sweet pastry recipe.
Dysphagia Morrocan Lamb Recipe
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Ingredients

1tbsp Veg oil
1200g Lamb mince
200g Diced onion
125g Chopped dried apricots
40g Tomato purée
10g Ground cumin
500g Homepride curry sauce
Cous-cous
300g Semolina
6g Ground cumin
Pinch salt
1400ml Boiling water (can be fortified with stock instead of water)

Method

  1. Heat oil and fry the onion (without colour) for 3-4 minutes.
  2. Add the mince and cook for 5 minutes until the mince has browned.
  3. Add the cumin, tomato purée and dried apricots.
  4. Pour in the Homepride curry sauce then cover and simmer for 1 hour until the meat is tender.
  5. Blend to a smooth purée and check consistency.
  6. For the cous-cous, add the water/stock to a pan and bring to the boil.
  7. Gradually whisk in the semolina, salt and cumin to the water.
  8. Reduce the heat and cook for 2 minutes, whisking constantly until thickened.
  9. Serving suggestion: top the semolina with the lamb and serve with thickened natural yoghurt.
Pineapple Upside Down Cake Dysphagia
  • 20 Minutes
  • 5
  • Dessert
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Ingredients

For the Sponge
375g McDougalls Plain Sponge (Baked)
200ml Ambrosia custard
50ml yoghurt

For the Pineapple section
400g tinned pineapple drained
20g Nutricia Clear

For the Cherry section
100g tinned cherry pie filling
5g Nutricia Clear

Method

  1. Place sponge into a food blender and blend to a fine crumb. Add the custard and yogurt to make a puree. Check against descriptor C check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
  2. Blend the pineapple then pass through a sieve to ensure all bits are removed. Add the Nutricia Clear and leave for 2 minutes, check constancy against check list. Add more Nutricia if it is not thick enough. Place in piping bag.
  3. Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear leave for 2 minutes check constancy against check list. Add more Nutricia if needed. Place into a piping bag.
  4. Serve in clear glasses or bowls place sponge in the bottom then pipe a ring of piped pineapple puree on top and garnishing with cherry puree.
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Ingredients

  • 500 g Linguine
  • 4 tbsp Olive oli
  • 1 Red chilli (deseeded and chopped)
  • 2 Garlic cloves
  • g Brown crabmeat and fresh white crabmeat
  • Splash of white wine
  • Small squeeze of lemon
  • Flat leaf parsley leaves finely chopped

Method

  1. Bring large pan of slated water to the boil and add the linguine. Stir well to avoid it sticking.
  2. Add 3 tbsp of olive oil with the chilli and garlic in a pan that will hold the pasta, too. cook the chilli and garlic gently until they sizzle, then turn up the heat and add the white wine. Simmer until the wine and oil come together, then add the brown crabmeat whilst the pan is off the heat. Use a spatula to mash it into the olive oil to make a thick sauce.
  3. Taste a strand of linguine- it should have a slight bite. When its ready, turn off the heat. Place the sauce on a low heat and lift the pasta out of the water with tongs.
  4. Off the heat, add the white crabmeat and parsley to the pasta, with a sprinkle of sea salt. Stir everything together and taste for seasoning. Add a small squeeze of lemon and serve immediately.
  5. Drizzle with the remaining oil.