Post on 07-Oct-2020
Secondary & Academy Sector
Special Diet Recipe Book
Contents Chapter Slide Number
Users Manual 5
Frequently Asked Questions 8
Contact Us 12
Gluten Free Recipes 13
Main Meals 14
Fish Recipes 24
Vegetarian Main Meal 25
Carbohydrates & Vegetables 35
Accompaniments & Basic Recipes 45
Desserts 48
Mid Morning Break 54
Milk Free Recipes 59
Main Meals 60
Fish Recipes 87
Vegetarian Main Meals 95
Carbohydrates & Vegetables 101
Accompaniments & Basic Recipes 105
Desserts 107
Home bakes 112
Mid Morning Break 116
ContentsChapter Slide Number
Egg Free Recipes 123
Main Meals 124
Fish Recipes 161
Vegetarian Main Meal 172
Carbohydrates & Vegetables 190
Accompaniments & Basic Recipes 200
Desserts 206
Home bakes 225
Mid Morning Break 236
Nut Free Recipes 254
Main Meals 255
Fish Recipes 299
Vegetarian Main Meals 311
Carbohydrates & Vegetables 344
Accompaniments & Basic Recipes 356
Desserts 364
Home bakes 419
Mid Morning Break 460
ContentsChapter Slide Number
Suitable for All Allergens 495
Main Meals 496
Fish Recipes 518
Vegetarian Main Meal 520
Carbohydrates & Vegetables 528
Accompaniments & Basic Recipes 553
Desserts 556
Mid Morning Break 560
Vegan 565
Vegetarian Main Meal 566
Carbohydrates & Vegetables 577
Accompaniments & Basic Recipes 605
Desserts 608
Mid Morning Break 613
Why?
The special diet recipe book has been designed to help Chartwells unit teams cater for special diet requests from our customers. The recipe book has beendeveloped in addition to the core special diet menus released with every new menu cycle to allow for further flexibility on the special diet menus. Thecreation of this recipe book will allow catering managers to work with the pupil, parent, school and the catering team to ensure that suitable meal is availableeach day to those with special dietary needs.
How it works?
Chapters
Using the entire bank of Chartwells secondary recipes, all recipes have been categorised into six different chapters:
• Gluten Free
• Milk Free
• Egg Free
• Nut Free
• Suitable for All Allergens
• Vegan
Sub Categories
Within each chapter recipes are organised into further sub categories
– Main Meals
– Vegetarian Main Meals
– Carbohydrates & Vegetables
– Accompaniments & Basic Recipes
– Desserts
– Home bakes
– Mid Morning Break
All recipes should be listed in their different sub categories in alphabetical order to make it easier and quicker for you to find suitable recipes.
Users ManualWelcome to the Chartwells Special Diet Recipe Book
How it works?
Coding
We have used a coding system to label every recipe informing you what special diet that recipe is suitable for. The codes can be found in the top right hand corner of each recipe.
GF- Gluten Free
EF - Egg Free
MF- Milk Free
NF - Nut Free
or
VEGAN
If the recipe is coded as GF / EF / MF / NF it means this recipe is suitable for a person requiring a gluten or egg or milk or nut free diet.
If a recipe is suitable for more than one allergen it will show the various codes on the recipe, this means you may see some repetition of recipes throughoutthe different chapters. i.e. if a recipe is coded for ‘GF, NF ‘you will find this recipe in the gluten free chapter and the nut free chapter of the recipe book.
If a recipe is suitable for all of the allergens we are coding for (gluten, milk, egg and nut- as shown in the example above) this recipe will not be found in allfour of the individual chapters but instead in the ‘Suitable for All Allergens Chapter’.
Recipe Compliance
Please note that some recipes in the special diet recipe book have been amended from their original version so please make sure you follow the recipeshown in this book exactly as ingredients may have been removed or changed to make the recipe suitable for the allergens it is coded for.
Users ManualSpecial Diet Recipe Book
Users ManualSpecial Diet Recipe Book
Gluten Free
Due to labelling legalisation it is against the law for a recipe or ingredient to be called gluten free unless it has been tested and can be evidenced to contain less than 20 parts per million of gluten.
Throughout this recipe book we have referred to recipes as being gluten free, however this is purely to keep the language and coding used simple. When
we refer to gluten free it means that the recipe contains no gluten contain ingredients. Please do not label these recipes to customers as gluten free.
Vegetable Bouillon
The vegetable bouillon powder currently being used in the business contains traces of gluten, egg & milk. If a recipe contains vegetable bouillon powder it will be identified in red and by an asterix (*) this indicates that if you wish to use this recipe you should replace the powder with the bouillon paste as this does not contain gluten, egg or milk. The product code is also shown in brackets. It is recommended that you only order in the bouillon paste if you have a high amount of special diets in your school, otherwise please search for another recipe which doesn’t not contain the bouillon.
Queries
If you have any queries or feedback on any of the recipes in this recipe book please do not hesitate to contact a member of the nutrition
team. Contact details can be found in the ‘Contact Us’ section of this manual.
Special Diet Recipe Book
Frequently Asked Questions
FAQs 11. Is almond flavouring suitable for consumption by a nut allergy sufferer?
Depending on the brand of almond flavouring it may or may not be suitable for nut allergy suffers. The only way to tell is by looking at the suppliers product specification to check if the product contains traces of nuts. The Chartwells nutrition team have checked the product specification for the almond flavouring used within our business (86876) and it does not contain traces of nuts therefore it is suitable for any of our customers with a nut allergy.
2. Is coconut suitable for consumption by a nut allergy sufferer?
People who suffer from a nut allergy are allergic to either tree nuts or peanuts. A coconut does fit into either of these groups as it not a member of the nut family but the palm family and is actually classified as a seed, therefore it is suitable the majority of nut allergy sufferers. As a precaution always check the allergen information on the product label when using coconut containing products as if the label declares it ‘may contain’ nuts then the product should be avoided by nut allergy sufferers.
3. Whats the difference between a milk allergy and lactose intolerance?
A lactose intolerance is a reaction by the body’s digestive system to the sugars (lactose) found in milk and milk products. The reaction occurs due to lack of the enzyme lactase, which is needed to digest lactose. A milk allergy is a reaction by the body’s immune system to the proteins (casein and whey) found in milk and milk products.
4. Can vegans eat honey?
No. Honey is considered an animal product and therefore should be avoided in the vegan diet
FAQs 2
5. Can Chartwells cater for diabetic students?
Yes. Chartwells nutritionists can provide you will the full carbohydrate counts for our recipes and menus. Please contact a member of the nutrition team for further information.
6. How do I cater for other special diets that aren't shown in this recipe book?
Chartwells can cater for a range of special dietary requests, the ones shown in this recipe book are simply the most common requests we come across. If you have a pupil who suffers from a unique special diet e.g. PKU or an allergy to an individual ingredient such as tomatoes or celery please get in contact with a member of the nutrition team who will be able to support you in providing a bespoke special diet menu for these requests.
7. How do I cater for religious diets?
Please follow the special diet procedure before catering for any special dietary requests. If you do not have a copy of the special diet procedure please visit ‘Connect’, look for the Nutrition section and from here the special diet procedure can be downloaded.
In areas of high ethnic diversity halal products are commonly required , please refer to your most up to date order form for a list of halal products that are available to you. If you require halal certificates to prove authenticity of products please contact your regional manager.
FAQs 3
8. How can I avoid cross contamination of allergens?
- Ensure separate cooking utensils are used when preparing or serving ‘free from’ recipes (including cutlery, serving spoons, pots, pans, cutting boards).
- Do not use the same boiling water or oil to cook when cooking for an allergen free diet as you just used for the normal dish. E.g. Gluten free items should not be cooked in the same deep fryers as gluten containing ingredients as cross contamination could occur in the oil.
- Store all ingredients separately in different containers. Ensure they are clearly labelled.
- Keep food preparation and storage clean i.e. no crumbs!
- If possible allocate one catering assistant to prepare all special diet meals.
- Ensure good hygiene principles are adhered to i.e. hand washing to minimise risk of cross contamination by touch, clean aprons etc.
9. Can I get further training on how to cater for special diets?
Yes. If you think your catering team could benefit from further special diet training please get in contact with a member of the nutrition team to arrange a visit to your school. Alternatively, a portfolio of training webinars are being developed and will be uploaded onto Connections these are designed to be completed within 20 minutes. The “Catering for Special Diets” webinar provides an overview of the EU allergen legislation and some key information about the most common allergen containing foods. These training webinars are being designed for all unit team members to complete and will be available from August 2014 onwards.
Please find contact details below for the nutrition team:
Amy Roberts (Senior Nutritionist)E: amy.roberts@compass-group.co.uk
M: 07775025911
Stephanie Hall (Nutritionist North)E: stephanie.hall@compass-group.co.uk
M: 07823536376
Meg Longworth (Nutritionist South)E: meg.longworth@compass-group.co.uk
M: 07767618388
Contact Us
Gluten Free Recipes
* Please use vegetable bouillon paste
Gluten Free Main Meals
Ingredients
Name Weight
Chicken - Diced 800g
White Onion 200g
Korma Sauce 600ml
Vegetable Oil 20ml
Fresh Garlic 2 cloves
Fresh Coriander 48g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely chop the
garlic
2. In a heavy bottomed pan cook the onion in the vegetable oil
without colour.
3. Add the garlic and chicken and cook until sealed on all sides.
4. Add the sauce and bring to the boil then reduce to a gentle simmer.
5. When the chicken is cooked remove from heat, add half the
shredded coriander .
6. Transfer to serving dish and garnish with remaining shredded
coriander
7. Serve with cucumber and mint raitta
10 Portions Chicken Korma
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Garnish with finely chopped coriander just prior to service
Ingredients
Long Grain Rice 700g
Cinnamon stick 1 no
Vegetable Oil 45ml
White Onion – finely diced 300g
Almond Flavouring 4ml
Chicken thigh meat 700g
Fresh Chilli 1 no
Cumin 1 tsp
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
Ground Coriander 1 tsp
Fresh Ginger 1 cm piece
Fresh coriander 50g
Plain Yoghurt 500ml
Turmeric ¼ tsp
Lemon – zest and juice 1 no
Tomatoes 3 no
Method
1. Cook the rice with the addition of the turmeric and the
cinnamon, once cooked drain and keep warm
2. In a heavy bottomed saucepan cook the onion until
opaque, add the chilli, ground coriander, cumin, garlic and
ginger and continue cooking for 2 minutes
3. Add the chicken and seal well on all sides before adding
the lemon juice and zest
4. Place chicken mixture in to a serving dish, slice the
tomatoes and arrange on top of the chicken. Sprinkle with
chopped coriander and top with half the yoghurt
5. Evenly arrange the rice on top of the chicken mixture
6. Pour 150ml of water over the rice and cover well
7. Cook in a pre heated oven for 45 minutes at 180C
8. Once cooked remove the cinnamon stick and drizzle with
the remaining yoghurt
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Biryani
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If only making small quantities this dish can be made in a wok in minutes
Ingredients
Chicken - Diced 800g
White Onion 2 no
Fresh Garlic 2 cloves
Tikka Masala Sauce 600ml
Fresh Coriander 0.4 bunch
Margarine 20g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely chop
the garlic
2. In a heavy bottomed pan cook the onion in the margarine
without colour.
3. Add the garlic and chicken and cook the chicken until
sealed on all sides.
4. Add the sauce and bring to the boil then reduce to a gentle
simmer.
5. When the chicken is cooked remove from heat, add half the
shredded coriander .
6. Transfer to serving dish and garnish with remaining
shredded coriander
7. Serve with cucumber and mint raitta
10 Portions Goats Cheese and Caramelised Onion Open TartClassic Chicken Tikka Masala
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipIf time allows seal the sausage in little oil via frying pan before placing in oven
Ingredients
Potatoes 1.2kg
Savoy Cabbage 300g
Onions 200g (1)
Margarine 40g
Milk 50ml
Cumberland sausage Rings 10
Method
1. Prepare creamed potatoes as usual – steamer /
combination oven or on stove
2. Prepare and cook Savoy cabbage ( see separate recipe )
3. Peel and finely slice the white onion, cook in a little of the
margarine until opaque
4. Cream the potatoes – if available use mixer with balloon
attachment
5. Warm the milk and the remainder of the margarine and
slowly add to the potato
6. Add the Savoy cabbage and onion to the potato mixture
7. Place Cumberland rings on baking tray and cook in hot
oven
8. Place colcannon in centre of plate, top with Cumberland
ring
10 Portions Goats Cheese and Caramelised Onion Open TartCumberland Sausage Ring with Colcannon
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Rice and Peas for a truly authentic taste of the Caribbean
Ingredients
Chicken Drumsticks 30
Fresh Garlic 2 Cloves
Jerk Seasoning 150g
Water 0.5 lt
Veg Bouillon* (100442) 1 tspn
White Onion 1 no
Ground Ginger 1 tspn
Tomato Puree 100g
Sugar 20g
Method
1. Make two or three slits in each drumstick, piercing the skin and flesh
2. Finely chop the onion and garlic and combine with all the other
ingredients.
3. Marinate the chicken in the paste for at least 2 hours, making sure
you rub the paste into and under the skin.
4. Remove the chicken from the marinade and place on a roasting tray
5. Transfer the marinade to a saucepan and reduce by one third.
6. Place the chicken in a pre-heated oven at 180C.
7. Frequently baste the chicken with the marinade.
8. Cook until chicken is coloured and core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartJamaican Jerk Chicken
GF, MF, EF
Chef’s Tip
For a more intense flavour leave to marinade overnight
Ingredients
Name Weight
Diced Chicken Breast 800g
Fresh Garlic 24g
Fresh Chilli Green 12g
Fresh Chilli Red 12g
Garam Masala 9g
Fresh Coriander 60g
Lemon - Juiced 2no
Pineapple Juice 120ml
Natural Yoghurt 120ml
Tinned Chopped
Tomatoes
120g
Demerara Sugar 40g
Vegetable Oil 20ml
Crème Fraiche 120ml
Method
1. Combine the chicken with the oil, finely chopped garlic
and chilli, garam masala, lemon and pineapple juice,
chopped coriander and yoghurt - leave to marinade in the
fridge for a minimum of I hour.
2. In a heavy bottomed saucepan seal the chicken with the
marinade in a over a medium heat. take care not to boil
as the sauce will split due to the yoghurt.
3. Add the chopped tomatoes along with the tomato juice
and brown sugar and stir thoroughly. Do not overcook as
this dish will only take 20 minutes.
4. Fold through the crème Fraiche and transfer to a suitable
serving dish and sprinkle with chopped coriander leaves.
10 Portions Makhani Chicken
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When cooking the rice, it is important to stir the rice continuously
The rice may absorb a little more or a little less of the stock
Ingredients
Back Bacon Rashers 10no
Arborio Rice 600g
Mushrooms 300g
Peas 300g
Vegetable Stock* (100442) 15g
Water 800ml
Garlic 2 cloves
White Onion I no
Cracked Black Pepper Pinch
Crème Fraiche 150ml
Rosemary 0.25 bunch
Margarine 20g
Method
1. Finely chop the onion, garlic and rosemary fronds, prepare
the vegetable stock
2. Slice the bacon into thin lardons, slice the mushrooms and
defrost the peas
3. In a heavy bottomed pan gently cook the onions in the
margarine until softened
4. Add the garlic, rosemary and rice, continue cooking until
rice is well coated .
5. Add a ladleful of stock to the mix, continue stirring until the
stock is absorbed
6. Continue this way until the rice is soft, tender and creamy in
texture .
7. In a separate pan cook the bacon until crisp and golden
add the mushroom
8. When the mushrooms are just cooked add the peas,
transfer all to the rice.
9. Mix in the crème fraiche, adjust seasoning and transfer to
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartSmoked Bacon, Pea and Mushroom Risotto
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Minced Beef 800g
White Onion ( finely diced) 100g
Egg 1
Worcester Sauce 20ml
Mustard 20g
Cracked Black Pepper 5g
Garnish ingredients
Mixed Leaf 150g
Tomato (sliced) 4
Red Onion (sliced) 100g
Cucumber (sliced) 1/4
Method
1. Place all the burger ingredients into a mixing machine or
bowl and mix thoroughly ensuring an even consistency is
achieved
2. Shape the mixture into 10 even sized patties approx 1cm in
thickness and 12cm diameter.
3. Place patties onto a heated oven tray and cook in a pre
heated oven at 190C for 10 – 12 minutes or until cooked
through.
4. Serve with salad garnish.
10 Portions Goats Cheese and Caramelised Onion Open Tart“The Ultimate Beef Burger”
GF, MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Breasts 10 no
Chive 0.2 bunch
Lemon – juice and zest 1no
Tomato 200g
Cucumber 150g
Lettuce 150g
Gherkins 100g
Cracked Black Pepper Pinch
Vegetable Oil 10 ml
Red Onion 1 no
Mayonnaise 100ml
Method
1. Carefully remove the winglet bone and butterfly the chicken breast.
2. Season the breasts with the cracked black pepper and either pan fry
with a little of the oil or cook in a pre-heated oven at 180C
brushing the breasts with a little oil.
3. Meanwhile combine the mayonnaise with the lemon juice, zest and
finely chopped chives, slice the cucumber and tomatoes and wash
and drain the lettuce.
4. Slice the red onion into rings and slice the gherkins lengthways,
5. To assemble the burger spread with most of the mayo dressing .
6. Lay the cucumber slices down topped with the tomato, red onion and
gherkin, top this with the chicken, remaining mayo dressing and
finally the lettuce leaves .
10 Portions Goats Cheese and Caramelised Onion Open Tart‘The Ultimate Chicken Burger’
Chef’s Tip
Take great care to not over cook the chicken as will become very dry very quickly
GF, NF
Gluten Free Fish Recipes
*Please refer to the ‘Suitable for all allergies’ fish recipes chapter
Gluten Free Vegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Butternut Squash 2 no ( small )
Fresh Garlic 2 cloves
Vegetable Oil 15 ml
Fresh Chilli 0.5no
Fresh Thyme 0.2 bunch
Courgette 200g
Red Onion 2 no
Cherry Tomato 200g
Goats Cheese 200g
Parmesan Cheese 100g
Peppers 2 no
Parsley 0.25 bunch
Method
1. Peel the squash, cut in half just above the bulbous bottom
2. Using the top part of the squash cut into discs 1.5cm tall
then with appropriate sized cutter, cut into pucks, make a
criss-cross pattern on top of each disc
3. Combine the finely chopped garlic, chilli and picked thyme
with the oil .
4. Rub this mixture into the flesh of the squash and place into
a pre-heated oven 180C until flesh is just tender and
starting to caramelise.
5. Meanwhile to make the topping – cut the courgettes in half
and cut on the angle, peel and cut the onion into wedges
and cut the peppers into 0.5 cm strips .
6. Place on baking sheet, drizzle with a little oil and roast until
tender.
7. Cut the tomatoes in half lengthways and add to the cooked
vegetables .
8. Combine the parmesan and finely chopped parsley
9. Arrange the roasted vegetables on top of the squash, top
with the goat‟s cheese
10. Finely scatter with the parmesan mix and return to the
oven for a further 5 minutes and golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Butternut Squash with Goat’s Cheese
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Ensure you drain and dry the potatoes well when making your mash
Ingredients
Potatoes (Cut, cooked &
Mashed)
800g
Chickpeas 350g
Feta Cheese (Crumbled) 200g
Fresh Mint (Chopped) ¼ bunch
Fresh Parsley (Chopped) ¼ bunch
Tomato Salsa Sauce 250g
Cracked Black Pepper Pinch
Method
1. Peel and cut potatoes and boil until cooked, drain thoroughly and
mash. Cool.
2. Once the potatoes are cooked, mashed and cooled add the broken
chickpeas crumbed feta and a quarter of the salsa add the
chopped herbs and pepper.
3. Shape the mix into 10 equal cakes and place on a oven tray and chill
for 20 minutes
4. Cook in a pre-heated oven at 180C for 12-15mins and serve
immediately with a spoon of the warm salsa
10 Portions Goats Cheese and Caramelised Onion Open TartChickpea Potato & Feta Cake with Salsa
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Onions 2 no
Leeks 300g
Butternut Squash 500g
Cauliflower 400g
Red Lentils ( pre soaked ) 250g
Fresh Garlic 1 clove
Fresh Ginger 40g
Fresh Chilli 1 no
Curry Powder 2 tspn
Limes ( zest and juice) 2
Coconut Milk 500 ml
Vegetable Bouillon* (100442) 10g
Water 300ml
Fresh Coriander 0.25 Bunch
Vegetable Oil 15 ml
Method
1. Finely dice the onion, garlic, ginger and chilli. Slice the leek,
peel and cut the squash into 1.5cm dice, prepare the
cauliflower into small florets
2. In a heavy bottomed pan cook the onion in the vegetable oil
until opaque
3. Add the leeks, garlic and ginger and continue cooking for a
further two minutes.
4. Add the chilli, curry powder, squash and the drained lentils,
continue cooking for a further two minutes before adding
the prepared vegetable stock and coconut milk.
5. Bring to the boil, then reduce to a simmer adding the lime
juice and zest
6. Finally add the cauliflower and cook until all ingredients are
just tender.
7. Adjust seasoning and transfer to suitable serving dish.
8. Sprinkle with roughly chopped coriander .
10 Portions Goats Cheese and Caramelised Onion Open TartGoan Vegetable Curry with Coconut and Lime
Chef’s Tip
Serve with plain boiled or basmati rice
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be
served wetWhen preparing the risotto it is most important to stir the mixture continuously
Ingredients
Goats Cheese 220 g
Chives 0.25 bunch
Parsley 0,25 bunch
White Onion 1 no
Fresh Garlic 2 cloves
Lemon 1 no
Arborio Rice 800 g
Vegetable Bouillon* (100442) 15g
Water 800ml
Margarine 20 g
Cracked Black Pepper Pinch
Crème Fraiche 150 ml
Method
1. Finely chop the garlic, onion, parsley and chives. Zest and
juice the lemon
2. In a heavy bottomed pan gently cook the onion in the
margarine until softened.
3. Add the garlic and the rice, continue cooking until the rice is
well coated .
4. Add a ladleful of stock to the rice and continue stirring until
the stock is absorbed
5. Continue this way until the rice is soft, tender and creamy in
texture
6. Beat in the crumbled goats cheese, crème Fraiche and the
juice and zest of the lemon
7. Check and adjust the seasoning if required .
8. Remove from heat and stir in half the parsley and chives.
9. Transfer to a serving dish and garnish with the remaining
herbs.
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese, Lemon and Herb Risotto
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 900g
White Onion 150g
Edamame Beans 125g
Red Pepper 175g
Leeks 125g
Eggs 4no
Cheese 100g
Rapeseed Oil 20ml
Cracked Black Pepper Pinch
Method
1. Peel, wash and cut potatoes into 1cm dice, peel and
finely slice the onion into half-moons, slice the leeks into
rounds and cut pepper into 1cm dice. Cook until just
tender and refresh
2. Crack the eggs into a suitable mixing bowl, whisk and
season
3. Gently heat the oil in a heavy bottomed frying pan, add
the onion, leeks and red pepper and cook until just
starting to colour
4. Remove from heat, once cooled add to the egg along with
the sautéed vegetables, edamame beans and potatoes
5. Combine all ingredients well before transferring to a lined
baking tray, top with cheese and cook in a pre-heated
oven 170C
6. Once cooked allow to cool slightly before portioning and
transferring to suitable serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartPotato and Vegetable Frittata
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine
Ingredients
Polenta 150g
Chives 0.25bunch
Cracked Black Pepper Pinch
Mozzarella Balls 375g
Garlic 2cloves
Chopped Tomatoes 500g
Tomato Paste 1dssrtspn
Red Onion 2no
Courgette 500g
Aubergine 1no
Rosemary 0.25bunch
Mushroom 250g
Yellow Pepper 2no
Method
1. Finely chop red onions, rosemary fronds and garlic, cut
mushrooms in quarters
2. Deseed and cut peppers into 1cm dice, cut unpeeled
aubergine into 1cm dice.
3. Cut courgettes in half lengthways and then into 1cm.chunks
4. In a heavy bottomed pan cook the onion and rosemary until
softened.
5. Add the garlic and the remaining vegetables continue
cooking for 3 – 4 minutes .
6. Add the tomato paste, chopped tomatoes and bring to the
boil, simmer until cooked.
7. Meanwhile follow manufacturers instructions to make the
polenta, with the addition of the chives and a little cracked
pepper .
8. Pour polenta onto greased tray, when cool cut into 3 inch
discs and brand.
9. Assemble the dish – centre the polenta on plate, top with
ratatouille mix, then slice of mozzarella, tiny drizzle of
olive oil and a little cracked pepper.
10 Portions Goats Cheese and Caramelised Onion Open TartPolenta Cake with Ratatouille & Mozzarella
GF, EF, NF
Chef’s Tip The peppers can also be cooked in oven if no frying pan is available
Ingredients
Name Weight
Portobello Mushroom 10no
Halloumi 400g
Red Pepper 2 (300g)
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Tomato Salsa 80g
Method
1. Remove the stem from the mushroom and brush with a
little vegetable oil, season with black pepper and roast in
a pre-heated oven at 180C until just softened
2. Deseed the red pepper and cut into 1cm slices, heat a
little of the oil in the frying pan and cook until slightly
charred
3. Cut the Halloumi into 1cm slices and griddle until golden
brown, this can also be done on a Panini machine
4. To assemble top the mushroom with the Halloumi
followed by the red pepper strips
5. transfer to serving dish and serve with the warmed salsa
sauce
10 Portions Portobello Mushroom and Halloumi Stack
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If parsnips become unavailable sue to seasonal issues they may be substituted with another root vegetable such ad turnip or swede
Ingredients
Potato 500g
Carrots 500g
Parsnips 500g
Lemon ( zest and juice ) 1 no
Vegetable Oil 20 ml
Honey 100g
Eggs 2 no
Garlic 2 cloves
Margarine 100g
Mixed peppers 3 no
Cracked black pepper Pinch
Goats cheese slices 200g
Method
1. Using the potatoes prepare quite a dry mashed potato mixture
2. Wash, peel and grate the carrot and parsnip and along with eggs,
lemon juice and zest, cracked black pepper and finely chopped
garlic add to the potato mixture
3. Place the whole peppers in a hot oven and cook for 15 minutes, take
out and place a cloth over them so they steam themselves.
4. When cool peel the skin off the peppers , deseed and slice finely.
5. Divide the root vegetable mixture into ten and shape into patties.
Seal the patties on both sides in a frying pan before transferring to
a pre-heated oven at 170C to cook through and turn slightly
golden
6. Remove from oven and place a slice of goats cheese on the pattie
and top with an equal amount of sliced peppers and cook for a
further 5 mins or until cheese is just melting
7. Transfer to a suitable serving dish and serve with a warm drizzle of
honey .
10 Portions Goats Cheese and Caramelised Onion Open TartRoot Vegetable and Goat’s Cheese Pattie
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When preparing the polenta take care as it can be quite volcanic.
If a griddle is not available the cheese and polenta can be branded using a hot skewer
Another alternative to brand the cheese and polenta is to use the Panini grill
Ingredients
Tomato 5
Mushroom 200g
Polenta 300g
Halloumi 400g
Method
1. Prepare the seasoned polenta as par instructions ( 50g per
200ml water ).
2. Cook for five minutes before transferring to oiled tray, allow
to cool and set .
3. Cut the Halloumi into 1cm slices, half the tomatoes
lengthways.
4. Cut the mushrooms in half or quarters.
5. When polenta is set cut into 2 inch rounds and if available
along with the Halloumi griddle on both sides.
6. Start the mushrooms and sausages in a frying pan with a
little oil on the stove, add the tomatoes and grill until
cooked .
7. Transfer the components to a suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open TartVegetarian Mixed Grill
GF, EF, NF
Gluten Free Carbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Courgettes – prepared
weight
850g
Fresh Thyme 30g
Cracked Black Pepper Pinch
Margarine 15g
Method
1. Pick the thyme, set the leaves and stalks aside
2. Cut the courgettes into 5cm pieces and then into four
lengthways
3. Melt the margarine in a roasting tray, add the courgettes,
thyme, stalks and pepper .
4. Transfer to pre-heated oven 180C and cook until tender,
remove stalks
5. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Courgettes - Vegetables
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Cabbage 250g
Carrots 200g
White Onions 200g
Mayonnaise 400ml
Ground White Pepper Pinch
Method
1. Cut the cabbage into quarters remove the core and shred
finely
2. Peel the carrots and grate, finely cut the onions into semi
circles
3. Thoroughly combine all the ingredients together
4. Transfer to a suitable serving dish
10 PortionsGoats Cheese and Caramelised Onion Open TartColeslaw
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Red Cabbage 1head
Apples 2no
Margarine 50g
Onions 2no
Demerara Sugar 50g
Cracked Black Pepper Pinch
White Wine Vinegar 200ml
Water 200ml
Method
1. Finely shred the red cabbage and slice the onions
2. Sweat in the melted margarine for a few minutes until
softened.
3. Add the wine vinegar and continue cooking until it
evaporates.
4. Add the pepper, water and sugar. .
5. Dice the apples ( no need to peel ) and add to the pot .
6. Cover with a lid and continue cooking for about 30 minutes
until cabbage is tender.
10 Portions Goats Cheese and Caramelised Onion Open TartPickled Red Cabbage
Chef’s Tip
Avoid cooking the cabbage in an aluminium pan
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Leeks – prepared weight 850g
Margarine 15g
Cracked Black Pepper Pinch
Method
1. Remove the root and tip and any damaged outer leaves
2. Slice leeks into 5mm rounds – wash, rinse and drain well.
3. Sauté the leeks in the melted margarine until tender,
season with black pepper
4. Transfer to suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Leeks - Vegetables
Chef’s Tip
If the centre of the leek is „ woody „ discard and do not use
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available, the swede and potatoes can of course be cooked in the steamer
Ingredients
Potatoes 600g
Swede 600g
Margarine 50g
Milk 50ml
Cracked Black Pepper Pinch
Chives 0.5bunch
Method
1. Place potatoes and swede in a pan of cold water, bring to
the boil and cook until tender
2. Meanwhile warm the margarine and milk and spot cut the
chives.
3. Drain the potatoes and swede and mash adding the
margarine and milk.
4. Add the chives and adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartClapshot - Root Mash
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 1.2kg
Milk 50ml
Margarine 40g
Spring Onions 2Bunches
Cracked Black Pepper Pinch
Method
1. Prepare creamed potatoes as normal – boiling or steaming
2. Finely slice the spring onions, white and green part .
3. Gently fold into the prepared cream potato.
4. Adjust seasoning as necessary.
10 Portions Goats Cheese and Caramelised Onion Open TartChamp
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling
until cooked
Ingredients
Potatoes, peeled 1.2kg
Whole grain mustard 3 tbsp
Milk 50ml
Margarine 40g
Method
1. Prepare potatoes as usual – either steamer / combination
oven or on the stove
2. If available use mixer with balloon attachment for larger
quantities
3. Warm milk and margarine in saucepan, slowly add to
potato mixture
4. When creamed add mustard and mix thoroughly, serve
immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCreamed Potato with Grain Mustard
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Be careful to not overcook as they will quickly disintegrate
Ingredients
New Potatoes 1kg
Vegetable Stock* (100442) 20g
Margarine 125g
Cracked Black Pepper Pinch
Water 1000ml
Method
1. Cut new potatoes in half lengthways, lay in bottom of a BS
tin
2. Just cover the potatoes with vegetable stock add cubes of
margarine and pepper.
3. Cook in preheated oven at 180C until just cooked.
4. Remove potatoes from stock and transfer to suitable
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartFondant Potatoes
GF, EF, NF
Ingredients
Name Weight
Baking Potatoes 5no
Paprika 2 tspn
Cracked Black Pepper Pinch
Margarine 35g
Method
1. Cut potatoes in half lengthways, score the surface in a
criss-cross pattern before placing in a roasting tray
2. Melt the margarine and using a pastry brush liberally coat
the scored potatoes, sprinkle with paprika and finally with
the cracked pepper
3. Place 1cm of water in the bottom of the tray and then
tightly cover with tin foil
4. Place in pre-heated oven at 180C removing the tin foil ten
minutes before the end of the cooking process
5. Carefully transfer to suitable serving dish ready for
service
10 Portions Hunter Style Potatoes
GF, EF, NF
Gluten Free Accompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Natural Yoghurt 100ml
Fresh Mint 0.25bunch
Cucumber 0.5
Method
1. Finely shred the mint, finely dice the cucumber, combine
with the yoghurt
2. Refrigerate until needed
10 Portions Goats Cheese and Caramelised Onion Open TartMinted Cucumber and Yoghurt Dressing
Chef’s Tip
Once the cheese is added to the sauce do not allow sauce to boil
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mayonnaise 120ml
Capers 3 tbsp
Gherkins 3 tbsp
Red Onion 35g (1/4)
Parsley 0.25 bunch
Method
1. Finely chop the red onion, roughly chop gherkins and
capers
2. Finely chop parsley – combine all the ingredients together
with the mayonnaise
3. Serve in suitable dish
10 Portions Goats Cheese and Caramelised Onion Open TartTartare Sauce
GF, NF
Gluten FreeDesserts
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Custard Powder 110 g
Milk Powder 100 g
Caster Sugar 60 g
Bay Leaf 2 small
Water 1 lt
Method
1. In a thick bottomed pan place 500ml of the water on the
stove to boil.
2. Combine 250ml of the remaining water with the milk
powder and add to the water on the stove, add the bay
leaves.
3. Combine the remaining water with the custard powder and
sugar and mix to a paste.
4. Add to the boiling milk whisking continuously until custard
thickens .
5. Reduce heat to a gentle heat and cook out for a further two
minutes .
6. Remove bay leaves prior to service.
10 Portions Goats Cheese and Caramelised Onion Open TartBay Custard
Chef’s Tip
If available to you use a double boiler
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not make the mess too early or you will find the cream will actually dissolve the
meringue
Ingredients
Whipping Cream 500 ml
Caster Sugar 50 g
Vanilla Flavouring Few Drops
Meringue mix 50 g
Mixed Berry Compote 10 Portions
Water for meringue 225ml
Method
1. Make the meringue as par manufactures instructions, this
can be prepared days in advance.
2. Prepare the compote and chill completely – again this can
be prepared the day before.
3. Add the vanilla and sugar to the cream and whip to soft
peaks .
4. Break up the meringue and gently fold into the cream.
5. Finally add half the compote – just fold it through the cream
once.
6. The remaining compote should be drizzled over the mess
at service.
10 Portions Goats Cheese and Caramelised Onion Open TartEton Mess
GF, NF
Ingredients
Bananas 10no
Honey 70g
Margarine 25g
Lemon 1no
Method:
1. Zest and juice the lemon and along with the margarine
and honey place in saucepan and heat until ingredients
are melted and combined
2. Meanwhile peel bananas and cut in half lengthways,
place on a lined baking tray and brush with honey mixture
3. Cook in a pre-heated oven at 180C for 3-4 minutes –
honey mixture should be bubbling and bananas just
softening
4. Remove from oven allow to cool on tray for 2-3 minutes
before transferring to suitable serving dish
10 Portions Honey Baked Bananas
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available use a double boiler to make the custard
Ingredients
Custard powder 110g
Milk powder 100g
Water 1 L
Caster Sugar 55g
Vanilla Essence 1 tsp
Method
1.In a thick bottomed pan place 500ml of the water on the
stove to boil
2.Combine 250ml of water with the milk powder and mix to a
paste, add to the water on the stove
3.Combine the remaining 250ml of water with the custard
powder and sugar and mix to a paste
4.When the milk has reached boiling point add the custard
paste and continue whisking until it thickens
5.Reduce heat and cook out for two / three minutes, whisking
continually
6.Add the vanilla flavouring a few drops at a time, until the
required flavour is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartVanilla Custard Sauce
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before
Ingredients
Fruits of the Forest 400 g
Milk 700 ml
Custard Powder 150 g
Method
1. Prepare the custard as per manufactures instructions,
transfer to a bowl and chill
2. Blend the defrosted berries, including any juices and add to
the custard
3. Transfer to a suitable dish / jug and keep chilled until
service
10 Portions Goats Cheese and Caramelised Onion Open TartWild Berry Fool
GF, EF, NF
Gluten FreeMid Morning Break
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The potatoes can be cooked and scooped the day before or just cooked
Ingredients
Baking Potatoes 60‟s 5 each
Tomatoes Medium 250g (2 1/2)
Grated Cheddar Cheese 150g
Fresh Chives 15g
Method
1. Bake potatoes whole and allow to cool
2. Cut the potatoes in half long ways
3. Scoop out ¾ of the potato ensuring a 1cm layer of potato
remains
4. Mix the removed potato with ½ of the cheese & the finely
chopped chives
5. Slice the tomatoes allowing two slices per potato half
6. Evenly share out the cheese, potato & chive mix back into
the shells
7. Place the sliced tomato on top
8. Sprinkle the remaining cheese over the top
9. Place in a preheated oven 180C for 12-14mins or until
thoroughly heated through
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartLoaded Potato Skins Filled with Tomato, Cheese & Chives
GF, EF, NF
Ingredients Amount
Chicken breast diced 850g
Hickory BBQ paste 100g
Wooden skewer 10
Mixed peppers 1
GF, MF, EF
Hickory Smoked BBQ Chicken10 Portions
Method
1. Marinade the chicken in the BBQ paste
2. .Press the chicken on to the skewers and
alternate with the diced peppers.
3. .Cook in a pre heated oven at 180oC for
15 minutes until core temperature is
achieved.
GF, MF, EF
Jerk Chicken Kebabs10 Portions
Method
1. Let down the Jerk paste with 1
dessertspoon of water and mix with the
diced chicken
2. Push the marinated chicken alternating
with the mixed co loured peppers
3. Cook in a pre heated oven at 220C for 12
minutes
Item Amount
Chicken breast diced 750g
Jamaican jerk paste 100g
Wooden skewers 10
Mixed peppers 1
Water 15ml
GF, EF, NF
Tikka Chicken Kebabs10 Portions
Method
1. Marinade chicken with paste with a
dessertspoons of water if required.
2. Push chicken onto skewer, alternate with
½” diced coloured peppers
3. Cook in a hot oven until core temperature
is achieved.
Item Amount
Chicken breast diced 750g
Tikka paste 30g
Wooden skewers 10
Mixed peppers 1
water 15ml
Milk Free Recipes
* Please use vegetable bouillon paste
Milk Free Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer
Ingredients
Pork 850 g
Soy Sauce 75 ml
Chinese Five Spice 2 tspn
Vegetable Bouillon* (100442) 7g
Water 400ml
Vegetable Oil 25 ml
Savoy Cabbage 300 g
Red Onion 1 no
Fresh Garlic 2 cloves
Coriander 0.25 bunch
Fresh Ginger 1 head
Egg Noodles 500 g
Method
1. Place vegetable stock, soy sauce, finely chopped ginger,
finely chopped garlic and Chinese five spice in a
saucepan and bring to a gentle simmer
2. After 2 minutes add the pork
3. Simmer for 10 minutes until tender, then remove pork and
drain, reserve the liquor
4. Meanwhile soak the noodles in warm water until
rehydrated, then drain well
5. Peel and cut the red onion in half lengthways then finely
slice
6. Quarter the Savoy cabbage, remove the core and finely
slice
7. In a wok heat the vegetable oil, add the onion and cook
until softened, add the cabbage and pork and cook for a
further minute over a high heat
8. Re-heat and season the noodles, place down the centre of
serving dish.
9. Top with the pork mixture and then two to three ladles of
the reserved liquor
10. Finally garnish with shredded coriander
10 Portions Goats Cheese and Caramelised Onion Open TartAromatic Soy Pork with Egg Noodles
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Streaky Bacon – cut into 5mm strips 150 g
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon*(100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves and bacon
strips, continue cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon* (100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves, continue
cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons - Halal
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Pork Shoulder 800g
Chinese Five Spice 1 tspn
Hoi Sin Sauce 200g
Soy Sauce 100ml
Fresh Garlic 1 clove
Fresh Ginger 2 cm piece
Honey 40ml
Cracked Black Pepper Pinch
Light Brown Sugar 40g
White Wine Vinegar 20ml
Spring Onions 0.5 bunch
Method
1. Remove any netting from the pork and cut in half
lengthways, cut slits into the meat 1cm deep every 4cm.
Finely chop the garlic and ginger
2. In a mixing bowl thoroughly combine all the ingredients,
add the pork to the marinade, cover and leave to
marinate over night
3. To cook the pork place on a wire rack set over a roasting
tray half filled with water
4. Place in a pre-heated oven at 170C and, baste the sauce
every 15 minutes with the remaining marinade
5. Halfway through the cooking process turn the meat over to
allow even colouring
6. When cooked remove from oven and allow to rest for 15
minutes before carving
7. While resting place the marinade in a saucepan and reduce
until syrupy, strain and add the finely sliced spring onions,
serve alongside the pork
10 Portions Goats Cheese and Caramelised Onion Open TartChar Siu Pork
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken - diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes.
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat .
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce
10. Bake in a pre-heated oven at 180C until sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas
Chef’s Tip
Clean the serving dish before and after it goes in the oven
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Clean the serving dish before and after it goes in the oven
Ingredients
Chicken breast, diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce
10. Bake in a pre-heated oven at 180C until sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas - Halal
MF, EF, NF
Chef’s Tip Is preferable to as assemble in front of customer . Make sure tortillas are warm
Ingredients
Chicken Fillet 700g
Tortilla Wraps 10no
Fajita Spice Mix 120g
Red Onion 150g
Mixed Peppers 300g
Cracked Black Pepper 0.200g
Vegetable Oil 20ml
Salsa Sauce 100ml
Method:
1.Peel and cut the onion in half through the root and slice into
fine semi circles
2.Slice the pepper into fine slices – no pith no seeds
3.Cut the chicken into fine slice 3-4cm wide
4. In a heavy bottomed frying pan , cook the onion in the oil
until opaque, increase the heat, add the chicken and black
pepper followed by the fajita mix
5. Once chicken is cooked add the salsa and sliced peppers
6. To assemble – warm the tortillas, lay mixture down the
centre and simply roll into a tube shape.
10 Portions Chicken Fajitas Salsa
NF, EF, MF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not make the gravy too thick as it will reduce during the cooking process
Ingredients
Chicken Thighs 20 no
White Onion 1 no
Mushrooms 200g
Bacon 150g
Potatoes 400g
Gravy Mix 12g
Water 800ml
Fresh Parsley 80g
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Vegetable Bouillon* (100442) 15g
Method
1. Peel the potatoes and cut into 1cm dice, cut mushrooms in
half lengthways and finely dice the onion
2. Season the chicken with black pepper and seal in the hot
oil, transfer to oven proof dish In the same pan sauté the
potatoes until coloured ,transfer to the chicken pot
3. In the same pan, gently cook the onions until almost
opaque add the mushrooms, continue cooking for 2
minutes before transferring to the chicken pot
4. Prepare the gravy mix using the vegetable stock and cover
the chicken
5. Seal the dish with tin foil and place in pre-heated oven at
180C
6. Meanwhile cut the bacon into thin strips and cook until crisp
in the original pan
7. Finely chop the parsley
8. When the chicken is cooked transfer to a suitable serving
dish and garnish with the bacon and chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Forestiere
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Tacos count as a deep fried food, only two deep fried foods per week
Ingredients
Taco Shells 20
Iceberg Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers
into 1cm dice
2. In a heavy bottomed pan cook the onion in the vegetable oil
until softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour
and tomato puree .
5. Continue cooking for 2 minutes before adding tinned
tomatoes and vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add
the diced peppers and drained and rinsed kidney beans .
8. To assemble the tacos lay finely shredded iceberg in
bottom of the taco shell ( 2 per portion ), load with chilli
and finally dress with salsa sauce.
10 Portions Goats Cheese and Caramelised Onion Open TartChilli Beef Tacos with Salsa Sauce
MF, EF, NF
Ingredients
Chicken Thighs 20 no
Fresh Garlic 2 cloves
Chinese Five Spice 1.5 tspn
Soy Sauce 60ml
Honey 80g
White Onion 1 no
Spring Onion 0.5 bunch
Method:
1. At an angle and using a very sharp knife score the
chicken cutting through the skin and flesh to the bone –
two cuts
2. Prepare the marinade - combine the soy sauce with the
honey, Chinese five spice, finely chopped onion and garlic
3. Combine the marinade with the chicken and leave to
marinade in fridge for at least two hours preferably
overnight
4. Place chicken on baking tray and cook in pre-heated
oven at 180C until chicken is dark golden brown and core
temperature is achieved
5. During the cooking process baste regularly with the juices
that fall to the bottom of the tray
6. Transfer to a suitable serving dish and garnish with finely
sliced spring onions that have been cut on a sharp angle
10 Portions Chinese Chicken
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Pot Roasted Mediterranean Vegetables.
Ingredients
Lamb, minced 1 kg
Onion 400g
Garlic 12g
Rosemary 0.25 bunch
Thyme 0.25 bunch
Tomato puree 30g
Tinned tomatoes 150g
Potatoes, peeled 800g
Water 350ml
Vegetable bouillon* (100442) 5g
Plain flour 30g
Cracked black pepper 10g
Method
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince, finely chopped garlic, chopped rosemary
leaves ( reserve the stalks ), picked thyme leaves
3. Increase the heat to seal the meat and continue cooking
until thoroughly brown
4. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and stir well
5. Slowly add the prepared vegetable stock, bring to the boil
and reduce heat to a gentle simmer
6. Add the reserved rosemary stalks and chopped tomatoes
and continue cooking for approx 30 – 40 minutes
7. Check and adjust seasoning with pepper, place mixture in
serving dish, remove stalks
8. Meanwhile prepare mashed potatoes (do not add butter,
milk or margarine to mashed potato)
9. Neatly pipe the creamed potato on to the mixture, starting
at the edges and working into the middle
10. Bake in a medium oven until just turning golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartItalian Shepherds Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip As an alternative the chicken can be coated in fine breadcrumb.Add a chilli to the frying pan to introduce a little more heat !This is a coated product which is restricted
Ingredients
Chicken Drumsticks 30 no
Fresh Thyme 0.25 Bunch
Veg Bouillon * (100442) 15g
Paprika 0.5 tspn
Fresh Green Chilli 1 no
Fresh Garlic 2 Cloves
For the Seasoned Flour
Plain Flour 200g
Cracked Black Pepper 0.5 tspn
Paprika 0.5 tspn
Eggs 2
Method
1. Finely chop the garlic and chilli, mix with the paprika, picked
thyme and vegetable bouillon powder
2. Rub the chicken through the spices and leave to infuse for
an hour.
3. Combine the flour with the black pepper and paprika.
4. Crack the eggs and whisk to make a wash.
5. Dip the chicken firstly into the egg then into the flour,
shaking off any excess .
6. Shallow fry the chicken, turning regularly, before
transferring to a roasting tray.
7. Finish cooking the chicken in a pre-heated oven at 180C
until chicken is cooked and core temperature is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartJamaican Fried Chicken
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Rice and Peas for a truly authentic taste of the Caribbean
Ingredients
Chicken Drumsticks 30
Fresh Garlic 2 Cloves
Jerk Seasoning 150g
Water 0.5 lt
Veg Bouillon* (100442) 1 tspn
White Onion 1 no
Ground Ginger 1 tspn
Tomato Puree 100g
Sugar 20g
Method
1. Make two or three slits in each drumstick, piercing the skin and flesh
2. Finely chop the onion and garlic and combine with all the other
ingredients.
3. Marinate the chicken in the paste for at least 2 hours, making sure
you rub the paste into and under the skin.
4. Remove the chicken from the marinade and place on a roasting tray
5. Transfer the marinade to a saucepan and reduce by one third.
6. Place the chicken in a pre-heated oven at 180C.
7. Frequently baste the chicken with the marinade.
8. Cook until chicken is coloured and core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartJamaican Jerk Chicken
GF, MF, EF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Diced Chicken 800g
Vegetable Oil 20ml
Fresh Garlic 2 cloves
White Onion 1 no
Dark Brown Sugar 40g
Cinnamon Stick 2 inch piece
Fresh Coriander 40g
Veg Bouillon* (100442) 7g
Water 400ml
Soy Sauce 20ml
Knorr Tikka Paste 100g
Beetroot 250g
Garam Masala 1 tspn
Method
1. Combine the chicken with the Tikka paste and set aside to
marinade
2. In a heavy bottomed pan heat the oil and add the
cinnamon, add the finely diced onion and cook until
opaque, add the chicken, sugar and garlic and continue
cooking until chicken is well sealed .
3. Add the stock bit by bit along with the peeled and shredded
beetroot and soy sauce
4. Bring to the boil then reduce heat to a gentle simmer .
5. Once the chicken is cooked add the garam masala and
chopped coriander.
6. Transfer to a suitable warmed serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartJashasha Hunza Baltit
EF, MF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Tortilla chips count as a starchy food
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Ingredients
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers into 1cm
dice
2. In a heavy bottomed pan cook the onion in the vegetable oil until
softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour and
tomato puree .
5. Continue cooking for 2 minutes before adding tinned tomatoes and
vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add the diced
peppers and drained and rinsed kidney beans .
8. Serve with six handmade tortilla chips.( see separate recipe )
10 Portions Goats Cheese and Caramelised Onion Open TartMexican Chilli Beef / Handmade Tortilla Chips
MF, EF, NF
Chef’s Tip
Can be garnished with fine strips of orange peel and finely shredded spring onion
Ingredients
Beef – Diced Chuck 800g
White Onion 200g
Fresh Garlic 12g
Fresh Ginger 2cm piece
Cinnamon 2g
Turmeric 2g
Cracked Black Pepper 1g
Chickpeas 400g
Plain Flour 30g
Apricots – Pre Soaked 60g
Sultanas 40g
Vegetable Oil 20ml
Vegetable Stock * (100442) 700ml
Cumin 2g
Method
1. Coat the beef in flour, gently heat the vegetable oil in a
heavy bottomed sauce pan before adding the beef and
brown well on all sides
2. Remove the meat from the pan before adding the finely
chopped onion, cook until opaque, add the finely chopped
garlic and ginger along with the dried spices, continue
cooking for a further 2 minutes
3. Return the beef to the pan along with the sultanas and
vegetable stock, bring to the boil, before reducing to a
gentle simmer
4. When meat is tender add the drained and rinsed
chickpeas along with the halved apricots, heat through
before transferring to a suitable serving dish
10 Portions Moroccan Beef and Chickpea Stew
MF, EF, NF
Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other
Ingredients
Pork Sausage Meat 750g
Vegetable Suet 250g
SR Flour 500g
Cracked Black Pepper 0.200g
White Onion 200g
Fresh Parsley 20g
Egg 1 no
Fresh Thyme 20g
Method:
1. Combine the flour with the suet, add enough cold water to form a
soft but not sticky dough
2. Tip onto a lightly floured board and gently knead for one minute
3. Roll out just over half the paste to a thickness of 2-3mm and line a
greased baking tin
4. Meanwhile combine the sausage meat with the finely chopped
onion, the picked thyme, finely chopped parsley and cracked black
pepper
5. Evenly distribute the mixture into the lined baking tray and top with
the remaining rolled out pastry, crimping the pastry edges
6. Lightly brush the top of the pie with the beaten egg and make three
diagonal slits
7. Bake in a pre-heated oven at 180C until fully cooked and pastry is
golden brown
8. Allow to cool slightly before portioning and transferring to suitable
serving dish
10 Portions Norfolk Plough Pudding
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve steamed rice
Ingredients
Beef - Diced 800g
White Onion 1 no
Fresh Garlic 2 cloves
Black Bean Sauce 500ml
Peppers - Tricolour 0.5 of Each
Mushroom 300g
Method
1. Peel and cut the onion into 1cm dice. Finely chop the garlic,
cut mushrooms into four
2. Slice the peppers into 5mm strips
3. In a heavy bottomed pan cook the onions
4. Add the garlic and beef and continue cooking until the beef
is coloured on all sides
5. Add the sauce and bring to the boil, reduce to a gentle
simmer, add the mushrooms
6. When the beef is cooked add the peppers and transfer to a
serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Beef in Black Bean Sauce
MF, EF, NF
Chef’s Tip:
Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta
Ingredients
Spaghetti 700g
Minced Beef 800g
White Onion 200g
Fresh Garlic 12g
Fresh Rosemary 15g
Dried Oregano 5g
Tinned Chopped Tomatoes 200g
Tomato Puree 70g
Vegetable Oil 10ml
Cracked Black Pepper Pinch
Plain Flour 20g
Water 250ml
Vegetable Bouillon * (100442) 5g
Method:
1. Bring 7 litres of water to the boil, do not add salt or oil to the water cook the spaghetti until ‘al dente’ and refresh immediately
2. In a heavy bottomed pan, gently cook the finely diced onion until opaque add the beef, oregano, finely chopped garlic and rosemary and continue cooking ensuring the meat is well browned
3. Reduce the heat and add the flour and tomato puree. When the flour is cooked out add the made up vegetable stock and chopped tomatoes
4. Bring sauce to the boil before reducing to a gentle simmer, when cooked adjust seasoning and transfer to suitable serving dish prior to service
5. Reheat the pasta in batches and serve alongside the sauce
10 Portions Spaghetti Bolognaise
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Tortillas 10no
Cos Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 1 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Coriander 40g
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Rapeseed Oil 20ml
Mixed Bean Salad 400g
Plain Flour 40g
Method
1. 1. In a heavy bottomed pan gently heat the oil and add
the finely diced onion and cook until softened before
adding the finely diced garlic and chilli and continue
cooking before adding the beef - seal well .
2. Add the flour and tomato puree and continue cooking for
a further two minutes before adding the prepared
vegetable stock and chopped tomatoes
3. Bring to the boil before reducing to a gentle simmer and
cook for a further 45 minutes add the drained and rinsed
beans, adjust seasoning remove from heat and add
shredded coriander .
4. To assemble – warm the tortillas load with chilli before
topping with finely shredded lettuce and salsa sauce.
10 PortionsGoats Cheese and Caramelised Onion Open TartTex-Mex Beef & Bean Burrito
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
To add a little theatre to the dish assemble in front of the customer
Ingredients
Minced Beef 800g
White Onion 100g
Red Chilli 1 no
Fresh Coriander 30g
Lime 1no
Egg 1no
Flat Bread 10no
Chilli Sauce 100ml
Fresh Garlic 2 cloves
Vegetable Oil 20ml
Healthy Salad 10 Ptns
Breadcrumbs 20g
Method
1. Finely chop the onion, garlic, chilli and coriander, finely zest
the lime and juice
2. Combine the above ingredients with the beef, finely
chopped coriander and the egg
3. If the mixture appear to be a little wet add some
breadcrumbs to stiffen
4. Divide the mix into ten and shape into patties, cover with
cling film and chill for 20 minutes
5. To cook the patties brush with a little oil and roast in a
preheated oven at 180C turning the patties once
6. To Serve – Warm the flat bread top with salad, then the
pattie and drizzle with sweet chilli sauce
10 Portions Goats Cheese and Caramelised Onion Open TartThai Beef Patties with Warmed Flat Bread
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Minced Beef 800g
White Onion ( finely diced) 100g
Egg 1
Worcester Sauce 20ml
Mustard 20g
Cracked Black Pepper 5g
Garnish ingredients
Ciabatta Roll 10
Mixed Leaf 150g
Tomato (sliced) 4
Red Onion (sliced) 100g
Cucumber (sliced) 1/4
Method
1. Place all the burger ingredients into a mixing machine or
bowl and mix thoroughly ensuring an even consistency is
achieved
2. Shape the mixture into 10 even sized patties approx 1cm in
thickness and 12cm diameter.
3. Place patties onto a heated oven tray and cook in a pre
heated oven at 190C for 10 – 12 minutes or until cooked
through.
4. Serve in the split Ciabatta roll filled with salad garnish.
10 Portions Goats Cheese and Caramelised Onion Open Tart“The Ultimate Beef Burger”
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Breasts 10 no
Tomato 200g
Cucumber 150g
Lettuce 150g
Gherkins 100g
Cracked Black Pepper Pinch
Vegetable Oil 10 ml
Red Onion 1 no
Tortilla Wraps 10 no
Method
1. Carefully remove the winglet bone and butterfly the chicken breast.
2. Season the breasts with the cracked black pepper and either pan fry
with a little of the oil or cook in a pre-heated oven at 180C
brushing the breasts with a little oil.
3. Meanwhile slice the cucumber and tomatoes and wash and drain the
lettuce.
4. Slice the red onion into rings and slice the gherkins lengthways,
warm the tortillas.
5. To assemble the burger lay the tortilla flat
6. In one quarter of the tortilla lay the cucumber slices down topped
with the tomato, red onion and gherkin, top this with the chicken,
and finally the lettuce leaves .
7. Fold the tortilla over the chicken to form a semi circle and then over
again to form a pocket. Turn the entire burger over and transfer to
suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open Tart‘The Ultimate Chicken Burger’
Chef’s Tip
Take great care to not over cook the chicken as will become very dry very quickly
MF, EF, NF
Chef’s Tip Essential to brown the meat, do not be tempted to boil in water
Ingredients
Beef - Minced 1 kg
Onion 400g
Tomato Puree 30g
Tinned Chopped
Tomatoes
150g
Potatoes - Peeled 600g
Water 350ml
Vegetable Bouillon*
(100442)
8g
Plain Flour 30g
Cracked Black Pepper 10g
Method:
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince and season, increase the heat to seal the
meat and continue cooking until thoroughly brown
3. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and cook out
4. Slowly add the prepared vegetable stock, bring to the boil
before reducing heat to a gentle simmer
5. Add the chopped tomatoes and continue cooking for
approx 30 – 40 minutes
6. Check and adjust seasoning before placing mixture into
suitable serving dish
7. Meanwhile prepare mashed potatoes (do not add butter,
margarine or milk to mashed potato)
8. Neatly pipe the mashed potato on to the mixture, starting at
the edges and working into the middle
9. Bake in a medium oven until just turning golden brown
10 Portions Traditional Cottage Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Serve with either spring Greens or Savoy Cabbage
Stages 1 to 4 should be carried out the day before
Ingredients
Pork Belly 800g
Onions 1 (200g)
Carrots 100g
Apples, cooking 2
Gravy Mix 25g
Bay Leaves 4
Black Pepper Corns 10g
Cinnamon stick 2 no
Star Anise 2 no
Water 1 L
Vegetable bouillon* (100442) 20g
Garlic 3 cloves
Method
1. Place pork belly in suitable container { BS tin is perfect ) add
chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon
stick, star anise and crushed garlic
2. Add stock, place lid on container and cook in oven 150c / Gas Mark
2 until cooked – approx 2.5 hours
3. Remove from oven and allow to cool in the stock, remove from stock
( set aside ) and allow to drain
4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp
knife score skin
5. Rub the skin with a little oil and cut the belly into square shaped
portions
6 Place pork into pre-heated oven 190c, cook until skin is crisp and
golden brown
7. Meanwhile prepare the spiced apple – peel, quarter, chop apple,
place in saucepan with little water & cinnamon
8. When apple is cooked remove cinnamon and break apple gently
9. To make the gravy follow manufactures instructions, using the stock
set aside
10. Serve as a tower with mash, greens / cabbage and hot gravy
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Belly of Pork with Spiced Apple
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Pork Belly 800g
Cinnamon Stick 15g
Carrots 150g
Fresh Garlic 12g
Chinese Five Spice 5g
Soy Sauce 60ml
Honey 80g
White Onion 200g
Vegetable Stock *
(100442)
20g
Water 1l
Method
1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon
2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender
3. When cooked remove from stock and allow to cool, however before completely cool remove ribs and cartilage
4. Press and refrigerate overnight : the following morning using a very sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Chinese five spice
5. Sit the belly in a roasting tray and coat the belly with the basting sauce, leave to marinade for an hour before roasting in a pre-heated oven at 180C
6. Baste the meat frequently with the sauce that will fall to the base of the tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion into squares, transfer to serving dish and top with and residual juices
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Chinese Pork Belly
MF, EF, NF
Milk Free Fish Recipes
Chef’s Tip
Serve with chips, and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 Portions Crispy Battered Fillet of Fish
MF, EF, NF
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Cajun Spice 50g
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions, adding the
Cajun spice
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 PortionsCrispy Cajun Battered Fillet of Fish
Chef’s Tip
Serve with chips and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipServe with chips,and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Thai red curry paste 80g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions , add the Thai
red curry paste and mix through
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCrispy Fiery Battered Fillet of Fish
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure the water is well chilled prior to use
Prepare batter as close to using as is possible to retain fizz
Ingredients
Plain flour 600g
Sparkling Water 800ml
Baking powder 2 tsp
White wine vinegar 30ml
Method
1. Combine the flour with the baking powder
2. Combine the vinegar and the sparkling water
3. Gently add the liquid to the flour mixture, until a smooth
mixture is obtained
4. Set aside until ready to use
10 Portions Goats Cheese and Caramelised Onion Open TartFresh Fish Batter
MF, EF, NF
Ingredients
Name Weight
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Fresh Batter Mix 10 portions
Lemon 2no
Lime 1no
Plain Flour 50g
Method:
1. Defrost chosen fish overnight in bottom of fridge –
carefully remove any pin-bones before cutting fish in half
on a sharp angle
2. Zest and juice the citric fruits and add to the prepared
batter, adjusting consistency as necessary
3. Coat fish in the flour, shake off excess, then into batter
mix
4. Removing excess batter from fish on side of batter bowl,
carefully lower into deep fat fryer
5. Cook until light / golden brown – approx 90 seconds,
drain well and serve immediately
10 Portions Lemon and Lime Battered Fish
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Salmon Fillets 700g
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of
the plate
8. Top with the salmon and penne pasta
9. Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of the
plate
8. Top with the salmon and penne pasta
Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Milk Free Vegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Tomatoes 5 no
Peppers 1 Yellow 1 Red 1of each
Pizza Sauce 60 ml
Red Onion 1 no
Fresh Garlic 2 cloves
Fresh Rosemary 20g
Black Olives 15 no
Cracked Black Pepper Pinch
Plain Flour 220g
Dried Yeast 1 tspn
Olive Oil 20 ml
Egg 1 no
Method
1. Combine the yeast and flour in a bowl, slowly add the egg and
enough olive oil to form a dough, turn the dough out and knead for
about 5 minutes
2. Set the dough aside and leave to prove for about 40 minutes
3. Meanwhile cut the tomatoes into eights, deseed the peppers and cut
into chunks, peel and cut the onions into wedges, finely chop the
garlic combine all the ingredients along with the rosemary and
remaining oil together and roast in a pre-heated oven at 200C
4. Thinly roll out the dough to form the base, top with the pizza sauce
followed by the roasted vegetables, sliced olives.
5. Cook in a pre-heated oven at 180C until risen and golden
6. Slice and transfer to suitable serving dish ready for service
10 Portions Goats Cheese and Caramelised Onion Open TartMediterranean Roasted Vegetable Tart
Chef’s Tip
Although the tart can be prepared in advance for best results cook just prior to service
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 900g
White Onion 150g
Edamame Beans 125g
Red Pepper 175g
Leeks 125g
Eggs 4no
Rapeseed Oil 20ml
Cracked Black Pepper Pinch
Method
1. Peel, wash and cut potatoes into 1cm dice, peel and
finely slice the onion into half-moons, slice the leeks into
rounds and cut pepper into 1cm dice. Cook until just
tender and refresh
2. Crack the eggs into a suitable mixing bowl, whisk and
season
3. Gently heat the oil in a heavy bottomed frying pan, add
the onion, leeks and red pepper and cook until just
starting to colour
4. Remove from heat, once cooled add to the egg along with
the sautéed vegetables, edamame beans and potatoes
5. Combine all ingredients well before transferring to a lined
baking tray, and cook in a pre-heated oven 170C
6. Once cooked allow to cool slightly before portioning and
transferring to suitable serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartPotato and Vegetable Frittata
GF, MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Rapeseed Oil 20ml
Sweet Potato 750g
Knorr Jamacian Jerk Paste 100g
Coriander 20g
Yellow Spilt Peas 125g
Water 500ml
Reggae Reggae Jerk BBQ
Sauce
250ml
Chopped Tomato 800ml
Onion 800ml
Method
1. Soak the peas in water overnight in
the fridge. Peel and cut the sweet
potato into even sizes. Peel and dice
the onion.
2. Drain the peas. Chop coriander.
3. Bring a pan of water to the boil, add
the peas, cook until tender. Heat the
oil in the pan, add the onion & sweet
potato, cook for 3 minutes, then add the
Jamaican paste.
4. Add the chopped tomatoes, reggae
reggae sauce and water, bring to the
boil and simmer for 20 minutes.
5. Add the peas to the curry. Ensure the
core temperature is reached (75°C ENG,
82°C SCOT). Garnish with the chopped
coriander.
10 Portions Goats Cheese and Caramelised Onion Open TartReggae Reggae Sweet Potato Curry
MF, EF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 350g
White Onion 1no
Fresh Chilli 0.5no
Five Bean Salad 300g
Carrot 120g
Parsnip 120g
Egg 2no
Rapeseed Oil 20ml
Breadcrumbs 200g
Plain Flour 160g
Method
1. Peel, cook and drain the potatoes, return to the heat to create a
dry mix – mash and add one of the beaten eggs – set aside to
cool
2. In a heavy bottomed pan gently heat the oil before adding the
finely chopped onion, cook until opaque
3. Deseed the chilli and finely chop add to the onion along with the
finely diced garlic, cook for a further minute
4. Peel and grate both the parsnip and carrot and add to the onion
5. Rinse, drain and thoroughly dry the beans and add to the onion
mix
6. Cook for a further two minutes removing all moisture
7. Add mixture to the mashed potatoes and form into 10 even sized
patties
8. Coat in flour, beaten egg and finally breadcrumbs, transfer to
fridge
9. To cook seal in hot oil before transferring to oven
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Bean Burger
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Aubergine 125g
Broccoli 125g
Courgette 125g
Peppers 125g
Mushroom 125g
Plain Flour 100g
Cornflour 50g
Sparkling Water – Ice Cold 200 ml
Soy Sauce 100 ml
Castor Sugar 20g
Spring Onion 0.5 bunch
Method
1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the
courgettes on an angle 1cm wide, slice the peppers into 1cm
strips and cut the broccoli into small florets
2. Finely slice the spring onion on a sharp angle and combine with soy
sauce and sugar
3. Pre heat the fryer to 190C
4. Prepare the batter just before you need it – sift the plain flour and
corn flour into a bowl and whisk in the ice cold water
5. Dip the vegetables into the batter, shake off any excess, then
carefully lower into the hot oil
6. Cook for approximately two minutes until golden and crisp, drain on
kitchen paper
7. Transfer to a warmed serving dish and serve immediately alongside
the dipping sauce
10 Portions Goats Cheese and Caramelised Onion Open TartTempura of Vegetables with Soy Dipping Sauce
Chef’s Tip
Not only should the vegetables be batched cooked but the batter should be batch prepared as well
MF, EF, NF
Milk Free Carbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Courgettes – prepared
weight
850g
Fresh Thyme 30g
Cracked Black Pepper Pinch
Method
1. Pick the thyme, set the leaves and stalks aside
2. Cut the courgettes into 5cm pieces and then into four
lengthways
3. Add the courgettes, thyme, stalks and pepper .
4. Transfer to pre-heated oven 180C and cook until tender,
remove stalks
5. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Courgettes - Vegetables
GF, MF, EF, NF
Chef’s Tip As the dish takes less than a minute to cook, cook as close to service as possible
Ingredients
Noodles 400g
Red Onions 150g
Mixed Peppers 200g
Curry Powder 6g
Fresh Chilli 10g
Fresh Garlic 2 cloves
Rapeseed Oil 10ml
Soy Sauce 20ml
Method
1. Soak the noodles in warm water for approx 10 minutes or
until tender, refresh under cold water and drain well.
2. Deseed the peppers and cut into thin strips, peel and cut
the onion into thin slices, finely chop both the garlic and
deseeded chilli
3. In a wok gently heat the oil, add the onion and cook until
opaque, add the curry powder and chilli and continue
cooking before adding the garlic
4. Finally add the peppers and noodles, before adding the
soy sauce. Transfer to suitable serving dish
10 Portions Singapore Noodles
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If the cous cous appears to be sticky add a few drops of olive oil
Ingredients
Cous Cous 500g
Vegetable boullion* (100442) 10g
Coriander 0.25 bunch
Chilli Fresh - Green 0.5 no
Cumin 0.5 tspn
Lemon 1 no
Water 500 ml
Method
1. Combine the cous cous, the finely chopped chilli, cumin
and finely chopped coriander
2. Zest and juice the lemon and add to cous cous .
3. Add boiling stock to the cous cous and stir well, cover with
cling film.
4. Leave to stand for 3-4 minutes until liquid is dissolved.
5. Remove cling film and with a fork separate the grains.
6. Adjust seasoning and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Cous Cous
MF, EF, NF
Milk Free Accompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If using a fan assisted oven, disengage the fan prior to cooking
Chips can be prepared up to a week in advance and kept in an air tight container
Ingredients
Flour Tortilla 5 no
Vegetable Oil 20ml
Ground Chilli Powder Pinch
Method
1. Lay a tortilla on a chopping board, brush with a smidgeon
of oil, then sprinkle with chill powder
2. Lay the second tortilla on top of the first and repeat process
with oil and chilli.
3. Continue process until all tortillas are used up.
4. Cut the tortilla stack in half, then each half into half again
5. Finally cut each quarter into three.
6. Lay the individual chips onto a baking sheet and dry in a
hot oven .
10 Portions Goats Cheese and Caramelised Onion Open TartHandmade Tortilla Chips
MF, EF, NF
Milk FreeDesserts
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure all equipment is clean, dry and free of grease prior to use
Ingredients
Self Raising Flour 255g
Eggs 9
Caster Sugar 255g
Method
1.Crack the eggs into a mixing bowl, add the sugar and whisk
well
2.When light and fluffy and doubled in volume stop and
remove whisk
3.Sieve the flour and gently fold into egg mixture in a figure of
eight motion, bottom to top
4.Bake in a greased tin in a pre heated oven 180C for
approximately 55 minutes
5.When cooked remove from tin and leave to cool on wire
rack
10 Portions Goats Cheese and Caramelised Onion Open TartBasic Sponge – Alternative ( No Fat )
MF, NF
Ingredients
Plain Flour 320g
Soft Brown Sugar 270g
Baking Powder 1 tsp
Bicarbonate of Soda 0.5 tsp
Eggs 4no
Vegetable Oil 250ml
Orange (zest) 1no
Lemon (zest) 1no
Carrots 300g
Sultanas 200g
Cinnamon 1 tsp
Mixed Spice 1 tsp
Topping
Icing Sugar 10g
Method:
1. Combine the sifted flour with the cinnamon, mixed
spice, baking powder and bicarbonate of soda, stir in
the sugar
2. Beat the eggs with the oil and zests of the citric fruits,
stir in the grated carrot and fold into the flour mixture
along with the sultanas
3. Spoon the mixture into a lined baking tin and cook in a
pre-heated oven at 160C for 70minutes or until a
skewer inserted into the cake comes out clean.
4. Cool and dust with icing sugar before cutting with a
serrated knife and transfer to suitable serving dish
12 Portions Carrot Cake
MF, NF
Ingredients
Olive Oil 150ml
Cocoa Powder 50g
Vanilla Flavouring 2tspn
Plain Flour 125g
Bicarbonate of Soda 0.5tspn
Eggs 3no
Caster Sugar 200g
Method:
1. Sift cocoa powder into a bowl and add approxiamtly125ml
of boiling water until you have a smooth but still runny paste,
whisk in the vanilla and set aside to cool
2. Place olive oil, sugar and eggs in another bowl and beat
together until you have a pale, aerated thickened cream, add
the cocoa mixture beating as you go, scrape down
3. Add the sifted flour along with the bicarbonate of soda,
mix well
4. Pour the batter into a lined baking tin and cook in a pre-
heated oven 170C for approximately 45 minutes
5. Remove from oven and allow to cool in tin before turning
out
10 Portions Chocolate Olive Oil Cake
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Puff Pastry 1 sheet
Solid Pack Apples 800g
Demerara Sugar 200g
Egg 1
Caster Sugar 35g
Method
1. Lay out the puff pastry and allow to defrost, put the brown sugar and
well drained apples in a large saucepan and allow to caramelise,
set the apples aside and allow to cool.
2. Place apple mixture down centre of the pastry, leave a 5cm space at
each end
3. Egg wash all the edges of the pastry, fold the short ends over and
then fold the long edge over the apple
4. Roll the strudel, as if making a wrap, keeping it as tight as possible,
ending with the long edge on the bottom
5. Place strudel on baking sheet and egg wash,, sprinkle with
remaining sugar
6. Make 5 small slits ( 1cm ) along the top of the pastry
7. Bake in pre-heated oven at 185c until pastry is cooked and golden
brown
10 Portions Goats Cheese and Caramelised Onion Open TartToffee Apple Strudel
Chef’s Tip
Heat the baking sheet in hot oven, remove from oven and transfer the strudel ( sat on parchment paper ) to the sheet – this will ensure a well cooked bottom
Strudel is easier to prepare when pastry is not completely defrosted
MF, NF
Milk Free Homebakes
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Oil 300ml
Eggs 4
Flour, plain 300g
Baking powder 15g
Carrots, grated 500g
Caster Sugar 300g
Cinnamon (plus extra for
dusting if required)
10g
Method
1. Place all the ingredients into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Fill the cupcake cases to three quarters full
7. Bake on 180c for15- 20 mins
8. Cool.
10. Dust with a touch of cinnamon if required
11. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Carrot
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Caster Sugar 200g
Eggs 4
Flour 170g
Baking powder 12g
Cocoa Powder 45g
Honey 24g
Oil 200ml
Method
1. Place all the ingredients except the oil into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Add the oil slowly and mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Three quarters fill the cupcake cases.
7. Bake on 180c for 15-20 mins
8. Cool
10. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Chocolate
MF, NF
American Zucchini CakeNumber of portions 18
IngredientsAmount
Self Raising Flour 175g
Rapeseed Oil 100ml
Zucchini - grated 350g
Caster Sugar 225g
Vanilla Flavouring 1tspn
Sultanas 40g
Mixed Spice 1tspn
Ground Cinnamon 0.5tspn
Eggs 2no
MF, NF
Milk Free Mid Morning Break
Chicken Fillet Ciabatta RollNumber of portions Secondary 10
Ingredients
Item Amount
Ciabatta roll 10
Chicken fillet, skin off 5
Tomatoes 3
Iceberg lettuce 1/2
Ground black pepper 3g
1. Bake chicken in the oven at 180C until safe core temperature is achieved.
2. Cut chicken fillet in half length ways, while flat on a board.
3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread an equal amount of
lettuce and place a half chicken breast on top of the lettuce and top with the other half of the roll.
4. Keep warm before service.
MF, EF, NF
Bacon Roll/Bap/Sandwich Number of portions Secondary 10
Ingredients
Item Amount
Bacon rashers 20
Floured Bap or 10
Bread bloomer white or brown 20 slices
1. Bake the bacon until golden brown
2. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service.
(*Do not use alternative bread without checking product specification first)
MF, EF, NF
Hickory Smoked BBQ ChickenNumber of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 850g
Hickory BBQ paste 100g
Wooden skewer 10
Mixed peppers 1
1. Marinade the chicken in the BBQ paste
2. .Press the chicken on to the skewers and alternate with the diced peppers.
3. .Cook in a pre heated oven at 180oC for 15 minutes until core temperature is achieved.
GF, MF, EF
Jerk Chicken Kebabs
Number of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 750g
Jamaican jerk paste 100g
Wooden skewers 10
Mixed peppers 1
Water 15ml
1. Let down the Jerk paste with 1 dessertspoon of water and mix with the diced chicken
2. Push the marinated chicken alternating with the mixed co loured peppers
3. Cook in a pre heated oven at 220C for 12 minutes
GF, MF, EF
Poached Egg and Ham MuffinNumber of portions Secondary 10
Ingredients
Item Amount
English muffins 10
Sliced ham 250g
Eggs 10
Vinegar 5ml
1. Bring a sauce pan of water and the vinegar to the boil
2. Carefully crack the eggs and drop them into the water
3. Cut the muffins in half and lightly toast
4. Lay an equal amount of ham on one half of each muffin.
5. Place a soft cooked egg on top of the ham and place the other half of muffin on top.
6. Place in a warm oven for a further 5 minutes an then serve
MF, NF
Southern Chicken Kebabs
Number of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 750g
Plain flour 200g
Eggs 4
Natural Breadcrumbs 200g
Fajita Mix 20g
Pepper pinch
Wooden Skewers 10
1 Remove chicken from bag & drain well
2 Beat eggs into bowl, put flour in separate bowl, mix seasoning with breadcrumbs in large separate bowl.
3 Flour egg & breadcrumb chicken pieces
4 Soak skewers in cold water
5 Push chicken pieces onto skewers
6Place on baking tray
7Cook in hot oven 180 degrees for approx 12 minutes or until core temperature is achieved
8Serve with dipping sauce if required
MF, NF
Egg Free Recipes
* Please use vegetable bouillon paste
Egg Free Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer
Ingredients
Pork 850 g
Soy Sauce 75 ml
Chinese Five Spice 2 tspn
Vegetable Bouillon* (100442) 7g
Water 400ml
Vegetable Oil 25 ml
Savoy Cabbage 300 g
Red Onion 1 no
Fresh Garlic 2 cloves
Coriander 0.25 bunch
Fresh Ginger 1 head
Basmati Rice 500 g
Method
1. Place vegetable stock, soy sauce, finely chopped ginger,
finely chopped garlic and Chinese five spice in a
saucepan and bring to a gentle simmer
2. After 2 minutes add the pork
3. Simmer for 10 minutes until tender, then remove pork and
drain, reserve the liquor
5. Peel and cut the red onion in half lengthways then finely
slice
6. Quarter the Savoy cabbage, remove the core and finely
slice
7. In a wok heat the vegetable oil, add the onion and cook
until softened, add the cabbage and pork and cook for a
further minute over a high heat
8. Cook the rice, place down the centre of serving dish.
9. Top with the pork mixture and then two to three ladles of
the reserved liquor
10. Finally garnish with shredded coriander
10 Portions Goats Cheese and Caramelised Onion Open TartAromatic Soy Pork with Basmati Rice
MF,EF,NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip It may be necessary to seal the beef in several batches to prevent boilingIf time permits make individual pies
Ingredients
Diced Chuck Steak 800g
White Onion 1no
Mushroom 120g
Celery Stalks 6no
Carrots 70g
Vegetable Suet 225g
Fresh Thyme 0.25Bunch
Milk 300ml
SR Flour 500g
Gravy Mix 0.75lt
Margarine 25g
Cracked Black Pepper Pinch
Method
1. Finely chop the carrots, celery and onion, gently cook in the
margarine
2. In a separate heavy bottomed frying pan seal off the meat,
allowing to colour on all sides .
3. Add the meat to the vegetables along with the quartered
mushrooms and thyme .
4.Add enough water to just cover the meat bring to the boil
then reduce to a gentle simmer .
5. Meanwhile make the suet paste, combine the sifted flour
with the suet.
6. Add enough milk to produce a slightly wet dough, wrap and
chill .
7. When the meat is tender approx 1.5 hours thicken with the
gravy mix and adjust seasoning
8. Transfer to suitable serving dish and top with rolled out suet
paste
9. Glaze with a little milk and make three slits in pastry.
10. Cook in pre-heated oven at 180C until pastry is cooked
and golden brown.
10 Portions Goats Cheese and Caramelised Onion Open TartBeef and Mushroom Pie
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Streaky Bacon – cut into 5mm strips 150 g
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon*(100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves and bacon
strips, continue cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon* (100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves, continue
cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons - Halal
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Pork Shoulder 800g
Chinese Five Spice 1 tspn
Hoi Sin Sauce 200g
Soy Sauce 100ml
Fresh Garlic 1 clove
Fresh Ginger 2 cm piece
Honey 40ml
Cracked Black Pepper Pinch
Light Brown Sugar 40g
White Wine Vinegar 20ml
Spring Onions 0.5 bunch
Method
1. Remove any netting from the pork and cut in half
lengthways, cut slits into the meat 1cm deep every 4cm.
Finely chop the garlic and ginger
2. In a mixing bowl thoroughly combine all the ingredients,
add the pork to the marinade, cover and leave to
marinate over night
3. To cook the pork place on a wire rack set over a roasting
tray half filled with water
4. Place in a pre-heated oven at 170C and, baste the sauce
every 15 minutes with the remaining marinade
5. Halfway through the cooking process turn the meat over to
allow even colouring
6. When cooked remove from oven and allow to rest for 15
minutes before carving
7. While resting place the marinade in a saucepan and reduce
until syrupy, strain and add the finely sliced spring onions,
serve alongside the pork
10 Portions Goats Cheese and Caramelised Onion Open TartChar Siu Pork
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken - diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Grated Cheese 150 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes.
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat .
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce then sprinkle with the cheese
10. Bake in a pre-heated oven at 180C until cheese is golden and
sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas
Chef’s Tip
Clean the serving dish before and after it goes in the oven
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available and time permits use individual pie dishes
Ingredients
Chicken, diced 700g
Chive 0.25 of a bunch
Mushrooms 200g
Cracked black pepper pinch
Onions 200g
Basic Veloute sauce – see
separate recipe* (100442)
1Litre
Margarine 15g
Short crust pastry – see
separate recipe
10 portions
Milk 10ml
Method
1. Prepare chicken veloute, slice mushroom, finely dice onion
and spot chop the chives
2. In a thick bottomed pan cook onions in the margarine until
opaque, add the chicken and pepper and seal well
3. Add the mushrooms and the veloute, bring to the boil then
reduce to a simmer until chicken is just cooked
4. Remove from the heat, add the chopped chive and adjust
seasoning, transfer to serving dish
5. Top with pastry, trim and crimp. Wash pastry with milk and
make three slits ( 1cm ) in pastry
6. Bake in pre-heated oven at 185c until pastry is cooked and
golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Chive and Mushroom Pie
EF, NF
Chef’s Tip Is preferable to as assemble in front of customer . Make sure tortillas are warm
Ingredients
Name Weight
Chicken Fillet 700g
Tortilla Wraps 10no
Fajita Spice Mix 120g
Red Onion 150g
Mixed Peppers 300g
Cracked Black Pepper 0.200g
Vegetable Oil 20ml
Salsa Sauce 100ml
Method:
1.Peel and cut the onion in half through the root and slice into
fine semi circles
2.Slice the pepper into fine slices – no pith no seeds
3.Cut the chicken into fine slice 3-4cm wide
4. In a heavy bottomed frying pan , cook the onion in the oil
until opaque, increase the heat, add the chicken and black
pepper followed by the fajita mix
5. Once chicken is cooked add the salsa and sliced peppers
6. To assemble – warm the tortillas, lay mixture down the
centre and simply roll into a tube shape.
10 Portions Chicken Fajitas Salsa
EF, MF
Ingredients
Name Weight
Chicken - Diced 800g
White Onion 200g
Korma Sauce 600ml
Vegetable Oil 20ml
Fresh Garlic 2 cloves
Fresh Coriander 48g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely
chop the garlic
2. In a heavy bottomed pan cook the onion in the vegetable
oil without colour.
3. Add the garlic and chicken and cook until sealed on all
sides.
4. Add the sauce and bring to the boil then reduce to a
gentle simmer.
5. When the chicken is cooked remove from heat, add half
the shredded coriander .
6. Transfer to serving dish and garnish with remaining
shredded coriander
7. Serve with cucumber and mint raitta
10 Portions Chicken Korma
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Clean the serving dish before and after it goes in the oven
Ingredients
Chicken breast, diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Grated Cheese 150 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce then sprinkle with the cheese
10. Bake in a pre-heated oven at 180C until cheese is golden and
sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas - Halal
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Garnish with finely chopped coriander just prior to service
Ingredients
Long Grain Rice 700g
Cinnamon stick 1 no
Vegetable Oil 45ml
White Onion – finely diced 300g
Almond Flavouring 4ml
Chicken thigh meat 700g
Fresh Chilli 1 no
Cumin 1 tsp
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
Ground Coriander 1 tsp
Fresh Ginger 1 cm piece
Fresh coriander 50g
Plain Yoghurt 500ml
Turmeric ¼ tsp
Lemon – zest and juice 1 no
Tomatoes 3 no
Method
1. Cook the rice with the addition of the turmeric and the
cinnamon, once cooked drain and keep warm
2. In a heavy bottomed saucepan cook the onion until
opaque, add the chilli, ground coriander, cumin, garlic and
ginger and continue cooking for 2 minutes
3. Add the chicken and seal well on all sides before adding
the lemon juice and zest
4. Place chicken mixture in to a serving dish, slice the
tomatoes and arrange on top of the chicken. Sprinkle with
chopped coriander and top with half the yoghurt
5. Evenly arrange the rice on top of the chicken mixture
6. Pour 150ml of water over the rice and cover well
7. Cook in a pre heated oven for 45 minutes at 180C
8. Once cooked remove the cinnamon stick and drizzle with
the remaining yoghurt
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Biryani
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not make the gravy too thick as it will reduce during the cooking process
Ingredients
Chicken Thighs 20 no
White Onion 1 no
Mushrooms 200g
Bacon 150g
Potatoes 400g
Gravy Mix 12g
Water 800ml
Fresh Parsley 80g
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Vegetable Bouillon* (100442) 15g
Method
1. Peel the potatoes and cut into 1cm dice, cut mushrooms in
half lengthways and finely dice the onion
2. Season the chicken with black pepper and seal in the hot
oil, transfer to oven proof dish In the same pan sauté the
potatoes until coloured ,transfer to the chicken pot
3. In the same pan, gently cook the onions until almost
opaque add the mushrooms, continue cooking for 2
minutes before transferring to the chicken pot
4. Prepare the gravy mix using the vegetable stock and cover
the chicken
5. Seal the dish with tin foil and place in pre-heated oven at
180C
6. Meanwhile cut the bacon into thin strips and cook until crisp
in the original pan
7. Finely chop the parsley
8. When the chicken is cooked transfer to a suitable serving
dish and garnish with the bacon and chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Forestiere
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Tacos count as a deep fried food, only two deep fried foods per week
Ingredients
Taco Shells 20
Iceberg Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers
into 1cm dice
2. In a heavy bottomed pan cook the onion in the vegetable oil
until softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour
and tomato puree .
5. Continue cooking for 2 minutes before adding tinned
tomatoes and vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add
the diced peppers and drained and rinsed kidney beans .
8. To assemble the tacos lay finely shredded iceberg in
bottom of the taco shell ( 2 per portion ), load with chilli
and finally dress with salsa sauce.
10 Portions Goats Cheese and Caramelised Onion Open TartChilli Beef Tacos with Salsa Sauce
MF, EF, NF
Ingredients
Name Weight
Chicken Thighs 20 no
Fresh Garlic 2 cloves
Chinese Five Spice 1.5 tspn
Soy Sauce 60ml
Honey 80g
White Onion 1 no
Spring Onion 0.5 bunch
Method:
1. At an angle and using a very sharp knife score the
chicken cutting through the skin and flesh to the bone –
two cuts
2. Prepare the marinade - combine the soy sauce with the
honey, Chinese five spice, finely chopped onion and garlic
3. Combine the marinade with the chicken and leave to
marinade in fridge for at least two hours preferably
overnight
4. Place chicken on baking tray and cook in pre-heated
oven at 180C until chicken is dark golden brown and core
temperature is achieved
5. During the cooking process baste regularly with the juices
that fall to the bottom of the tray
6. Transfer to a suitable serving dish and garnish with finely
sliced spring onions that have been cut on a sharp angle
10 Portions Chinese Chicken
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If only making small quantities this dish can be made in a wok in minutes
Ingredients
Chicken - Diced 800g
White Onion 2 no
Fresh Garlic 2 cloves
Tikka Masala Sauce 600ml
Fresh Coriander 0.4 bunch
Margarine 20g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely chop
the garlic
2. In a heavy bottomed pan cook the onion in the margarine
without colour.
3. Add the garlic and chicken and cook the chicken until
sealed on all sides.
4. Add the sauce and bring to the boil then reduce to a gentle
simmer.
5. When the chicken is cooked remove from heat, add half the
shredded coriander .
6. Transfer to serving dish and garnish with remaining
shredded coriander
7. Serve with cucumber and mint raitta
10 Portions Goats Cheese and Caramelised Onion Open TartClassic Chicken Tikka Masala
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipIf time allows seal the sausage in little oil via frying pan before placing in oven
Ingredients
Potatoes 1.2kg
Savoy Cabbage 300g
Onions 200g (1)
Red Onions 150g (1)
Margarine 40g
Gravy Mix, made up 25g
Milk 50ml
Cumberland sausage Rings 10
Sugar 10g
Method
1. Prepare creamed potatoes as usual – steamer /
combination oven or on stove
2. Prepare and cook Savoy cabbage ( see separate recipe )
3. Peel and finely slice the white onion, cook in a little of the
margarine until opaque
4. Cream the potatoes – if available use mixer with balloon
attachment
5. Warm the milk and the remainder of the margarine and
slowly add to the potato
6. Add the Savoy cabbage and onion to the potato mixture
7. Place Cumberland rings on baking tray and cook in hot
oven
8. For the gravy, caramelise the sliced red onion with the
sugar add gravy
9. Finish the gravy – follow the manufactures instructions, set
aside
10. Place colcannon in centre of plate, top with Cumberland
ring and finish with gravy
10 Portions Goats Cheese and Caramelised Onion Open TartCumberland Sausage Ring with Colcannon and Caramelised Red Onion Gravy
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mince Lamb 800g
White Onion 1 no
Fresh Garlic 2 cloves
Potatoes 400g
Béchamel Sauce 600ml
Fresh Thyme 0.25 bunch
Aubergine 2 no
Tinned Chopped Tomatoes 200g
Tomato Puree 40g
Vegetable Stock* (100442) 8g
Water 400ml
Vegetable Oil 30ml
Breadcrumbs 100g
Plain Flour 40g
Method
1. Finely chop the onion and garlic, pick the thyme, cut potatoes into
5mm slices
2. Top and tail the aubergines and cut lengthways into 5mm slices.
3. Fry the aubergine in half the vegetable oil until coloured, set aside
on kitchen paper.
4. In a heavy bottomed pan cook the onion in the remaining oil without
colour
5. Add the garlic, thyme and lamb and continue cooking until lamb is
browned
6. Stir in the tomato puree and flour and cook out for two / three
minutes.
7. Add chopped tomatoes and vegetable stock, bring to the boil then
reduce to a simmer.
8. Par-cook the potatoes and when lamb is cooked set aside to cool
slightly.
9. To assemble the dish, place a layer of aubergine on base of serving
dish.
10. Follow this with a layer of lamb, layer of aubergine and final layer of
lamb.
11. Next layer the potatoes on the lamb and top with the warm
béchamel sauce.
12. Finally sprinkle with breadcrumbs and bake for approximately 40
minutes at 180C
10 Portions Goats Cheese and Caramelised Onion Open TartGreek Moussaka
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Pot Roasted Mediterranean Vegetables.
Ingredients
Lamb, minced 1 kg
Onion 400g
Garlic 12g
Rosemary 0.25 bunch
Thyme 0.25 bunch
Tomato puree 30g
Tinned tomatoes 150g
Potatoes, peeled 800g
Water 350ml
Vegetable bouillon* (100442) 5g
Plain flour 30g
Cracked black pepper 10g
Method
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince, finely chopped garlic, chopped rosemary
leaves ( reserve the stalks ), picked thyme leaves
3. Increase the heat to seal the meat and continue cooking
until thoroughly brown
4. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and stir well
5. Slowly add the prepared vegetable stock, bring to the boil
and reduce heat to a gentle simmer
6. Add the reserved rosemary stalks and chopped tomatoes
and continue cooking for approx 30 – 40 minutes
7. Check and adjust seasoning with pepper, place mixture in
serving dish, remove stalks
8. Meanwhile prepare mashed potatoes.
9. Neatly pipe the creamed potato on to the mixture, starting
at the edges and working into the middle
10. Bake in a medium oven until just turning golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartItalian Shepherds Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Rice and Peas for a truly authentic taste of the Caribbean
Ingredients
Chicken Drumsticks 30
Fresh Garlic 2 Cloves
Jerk Seasoning 150g
Water 0.5 lt
Veg Bouillon* (100442) 1 tspn
White Onion 1 no
Ground Ginger 1 tspn
Tomato Puree 100g
Sugar 20g
Method
1. Make two or three slits in each drumstick, piercing the skin and flesh
2. Finely chop the onion and garlic and combine with all the other
ingredients.
3. Marinate the chicken in the paste for at least 2 hours, making sure
you rub the paste into and under the skin.
4. Remove the chicken from the marinade and place on a roasting tray
5. Transfer the marinade to a saucepan and reduce by one third.
6. Place the chicken in a pre-heated oven at 180C.
7. Frequently baste the chicken with the marinade.
8. Cook until chicken is coloured and core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartJamaican Jerk Chicken
GF, MF, EF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with naan and plain natural yoghurt
Ingredients
Diced Chicken 800g
Vegetable Oil 20ml
Fresh Garlic 2 cloves
White Onion 1 no
Dark Brown Sugar 40g
Cinnamon Stick 2 inch piece
Fresh Coriander 40g
Veg Bouillon* (100442) 7g
Water 400ml
Soy Sauce 20ml
Knorr Tikka Paste 100g
Beetroot 250g
Garam Masala 1 tspn
Method
1. Combine the chicken with the Tikka paste and set aside to
marinade
2. In a heavy bottomed pan heat the oil and add the
cinnamon, add the finely diced onion and cook until
opaque, add the chicken, sugar and garlic and continue
cooking until chicken is well sealed .
3. Add the stock bit by bit along with the peeled and shredded
beetroot and soy sauce
4. Bring to the boil then reduce heat to a gentle simmer .
5. Once the chicken is cooked add the garam masala and
chopped coriander.
6. Transfer to a suitable warmed serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartJashasha Hunza Baltit
EF, MF
Chef’s Tip If cooking large quantities it may be necessary to batch seal the meat to prevent it fromboiling
Ingredients
Minced Beef 800g
White Onion 200g
Carrots 200g
Swede 200g
Thyme 15g
Vegetable bouillon*
(100442)
20g
Water 1 litre
Gravy Granules 30g
SR Flour 400g
Margarine 200g
Rosemary 15g
Worcester Sauce 2tspn
Vegetable Oil 20ml
Method:
1. In a heavy bottomed pan seal the meat in the vegetable
oil until golden brown, add the picked thyme, diced
onions, diced swede and diced carrot
2. Continue cooking for a further five minutes before adding
the vegetable stock and Worcester sauce, bring to the
boil before reducing heat to a gentle simmer
3. Meanwhile to prepare the cobbles – finely chop the
rosemary and add to the flour, combine with the softened
margarine to form the dough, adding a little liquid if
required
4. On a floured board roll out to a height of 2cm, using a
cutter cut out 5cm discs, place on a greased baking tray,
cook in a pre-heated oven at 180C
5. When meat is cooked thicken with gravy granules, adjust
seasoning then transfer to suitable serving dish, finally
top with the cobbles
10 Portions (Kentish) Beef Cobbler
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Tortilla chips count as a starchy food
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Ingredients
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers into 1cm
dice
2. In a heavy bottomed pan cook the onion in the vegetable oil until
softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour and
tomato puree .
5. Continue cooking for 2 minutes before adding tinned tomatoes and
vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add the diced
peppers and drained and rinsed kidney beans .
8. Serve with six handmade tortilla chips.( see separate recipe )
10 Portions Goats Cheese and Caramelised Onion Open TartMexican Chilli Beef / Handmade Tortilla Chips
MF, EF, NF
Chef’s Tip
For amore intense flavour leave to marinade overnight
Ingredients
Name Weight
Diced Chicken Breast 800g
Fresh Garlic 24g
Fresh Chilli Green 12g
Fresh Chilli Red 12g
Garam Masala 9g
Fresh Coriander 60g
Lemon - Juiced 2no
Pineapple Juice 120ml
Natural Yoghurt 120ml
Tinned Chopped
Tomatoes
120g
Demerara Sugar 40g
Vegetable Oil 20ml
Crème Fraiche 120ml
Method
1. Combine the chicken with the oil, finely chopped garlic
and chilli, garam masala, lemon and pineapple juice,
chopped coriander and yoghurt - leave to marinade in the
fridge for a minimum of I hour.
2. In a heavy bottomed saucepan seal the chicken with the
marinade in a over a medium heat. take care not to boil
as the sauce will split due to the yoghurt.
3. Add the chopped tomatoes along with the tomato juice
and brown sugar and stir thoroughly. Do not overcook as
this dish will only take 20 minutes.
4. Fold through the crème Fraiche and transfer to a suitable
serving dish and sprinkle with chopped coriander leaves.
10 Portions Makhani Chicken
GF, EF, NF
Chef’s Tip
Can be garnished with fine strips of orange peel and finely shredded spring onion
Ingredients
Name Weight
Beef – Diced Chuck 800g
White Onion 200g
Fresh Garlic 12g
Fresh Ginger 2cm piece
Cinnamon 2g
Turmeric 2g
Cracked Black Pepper 1g
Chickpeas 400g
Plain Flour 30g
Apricots – Pre Soaked 60g
Sultanas 40g
Vegetable Oil 20ml
Vegetable Stock * (100442) 700ml
Cumin 2g
Method
1. Coat the beef in flour, gently heat the vegetable oil in a
heavy bottomed sauce pan before adding the beef and
brown well on all sides
2. Remove the meat from the pan before adding the finely
chopped onion, cook until opaque, add the finely chopped
garlic and ginger along with the dried spices, continue
cooking for a further 2 minutes
3. Return the beef to the pan along with the sultanas and
vegetable stock, bring to the boil, before reducing to a
gentle simmer
4. When meat is tender add the drained and rinsed
chickpeas along with the halved apricots, heat through
before transferring to a suitable serving dish
10 Portions Moroccan Beef and Chickpea Stew
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Streaky Bacon 200g
Button Mushroom 200g
Three Cheese Tortellini 600g
Mozzarella Cheese 140g
Basic Béchamel Recipe 1.2lt
Peas ( defrosted ) 150g
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
White Onion 1 no
Vegetable Oil 10 ml
Parsley 0.2 bunch
Method
1. Finely chop the onion, parsley and garlic, finely slice the mushrooms
2. Following the manufacturers instructions, cook the pasta „al dente‟ -
refresh and drain
3. In a heavy bottomed pan cook the onion in the vegetable oil until
opaque
4. Add the garlic and mushroom and continue cooking for a further
minute
5. Make the béchamel sauce
6. Cut the bacon into thin strips and cook in a frying pan until browned
and crisp.
7. Add the bacon and any juices to the onion mix, followed by the
béchamel
8. Bring to the boil, reduce to a simmer, check and adjust seasoning
9. Remove from the heat and allow to cool slightly before adding the
pasta, parsley and peas
10. Gently and carefully combine all the ingredients until coated in
sauce
11. Transfer to suitable sized serving dish and sprinkle with cheese
12. Bake in a pre-heated oven at 180C, until cheese is just melted and
core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartMushroom Pea and Bacon Tortellini Bake
EF, NF
Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other
Ingredients
Name Weight
Pork Sausage Meat 750g
Vegetable Suet 250g
SR Flour 500g
Cracked Black Pepper 0.200g
White Onion 200g
Fresh Parsley 20g
Fresh Thyme 20g
Method:
1. Combine the flour with the suet, add enough cold water to form a
soft but not sticky dough
2. Tip onto a lightly floured board and gently knead for one minute
3. Roll out just over half the paste to a thickness of 2-3mm and line a
greased baking tin
4. Meanwhile combine the sausage meat with the finely chopped
onion, the picked thyme, finely chopped parsley and cracked black
pepper
5. Evenly distribute the mixture into the lined baking tray and top with
the remaining rolled out pastry, crimping the pastry edges
6. Make three diagonal slits on top of pie
7. Bake in a pre-heated oven at 180C until fully cooked and pastry is
golden brown
8. Allow to cool slightly before portioning and transferring to suitable
serving dish
10 Portions Norfolk Plough Pudding
EF, MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve steamed rice
Ingredients
Beef - Diced 800g
White Onion 1 no
Fresh Garlic 2 cloves
Black Bean Sauce 500ml
Peppers - Tricolour 0.5 of Each
Mushroom 300g
Method
1. Peel and cut the onion into 1cm dice. Finely chop the garlic,
cut mushrooms into four
2. Slice the peppers into 5mm strips
3. In a heavy bottomed pan cook the onions
4. Add the garlic and beef and continue cooking until the beef
is coloured on all sides
5. Add the sauce and bring to the boil, reduce to a gentle
simmer, add the mushrooms
6. When the beef is cooked add the peppers and transfer to a
serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Beef in Black Bean Sauce
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When cooking the rice, it is important to stir the rice continuously
The rice may absorb a little more or a little less of the stock
Ingredients
Back Bacon Rashers 10no
Arborio Rice 600g
Mushrooms 300g
Peas 300g
Vegetable Stock* (100442) 15g
Water 800ml
Garlic 2 cloves
White Onion I no
Cracked Black Pepper Pinch
Crème Fraiche 150ml
Rosemary 0.25 bunch
Margarine 20g
Method
1. Finely chop the onion, garlic and rosemary fronds, prepare
the vegetable stock
2. Slice the bacon into thin lardons, slice the mushrooms and
defrost the peas
3. In a heavy bottomed pan gently cook the onions in the
margarine until softened
4. Add the garlic, rosemary and rice, continue cooking until
rice is well coated .
5. Add a ladleful of stock to the mix, continue stirring until the
stock is absorbed
6. Continue this way until the rice is soft, tender and creamy in
texture .
7. In a separate pan cook the bacon until crisp and golden
add the mushroom
8. When the mushrooms are just cooked add the peas,
transfer all to the rice.
9. Mix in the crème fraiche, adjust seasoning and transfer to
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartSmoked Bacon, Pea and Mushroom Risotto
GF, EF, NF
Chef’s Tip:
Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta
Ingredients
Spaghetti 700g
Minced Beef 800g
White Onion 200g
Fresh Garlic 12g
Fresh Rosemary 15g
Dried Oregano 5g
Tinned Chopped Tomatoes 200g
Tomato Puree 70g
Vegetable Oil 10ml
Cracked Black Pepper Pinch
Plain Flour 20g
Water 250ml
Vegetable Bouillon * (100442) 5g
Method:
1. Bring 7 litres of water to the boil, do not add salt or oil to the
water cook the spaghetti until „al dente‟ and refresh
immediately
2. In a heavy bottomed pan, gently cook the finely diced onion
until opaque add the beef, oregano, finely chopped garlic and
rosemary and continue cooking ensuring the meat is well
browned
3. Reduce the heat and add the flour and tomato puree. When
the flour is cooked out add the made up vegetable stock and
chopped tomatoes
4. Bring sauce to the boil before reducing to a gentle simmer,
when cooked adjust seasoning and transfer to suitable
serving dish prior to service
5. Reheat the pasta in batches and serve alongside the sauce
10 Portions Spaghetti Bolognaise
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Tortillas 10no
Cos Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 1 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Coriander 40g
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Rapeseed Oil 20ml
Mixed Bean Salad 400g
Plain Flour 40g
Method
1. 1. In a heavy bottomed pan gently heat the oil and add
the finely diced onion and cook until softened before
adding the finely diced garlic and chilli and continue
cooking before adding the beef - seal well .
2. Add the flour and tomato puree and continue cooking for
a further two minutes before adding the prepared
vegetable stock and chopped tomatoes
3. Bring to the boil before reducing to a gentle simmer and
cook for a further 45 minutes add the drained and rinsed
beans, adjust seasoning remove from heat and add
shredded coriander .
4. To assemble – warm the tortillas load with chilli before
topping with finely shredded lettuce and salsa sauce.
10 PortionsGoats Cheese and Caramelised Onion Open TartTex-Mex Beef & Bean Burrito
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken -Diced 700g
Fresh Ginger 1piece
White Onions 1no
Fresh Garlic 2cloves
Thai Curry Paste 85g
Coconut Milk 400ml
Margarine 50g
Vegetable Stock* (100442) 2g
Water 100ml
Flour 50g
Fresh Basil 0.25bunch
Fresh Coriander 0.25bunch
Fresh Chilli - Green 1no
Method
1. Finely chop the ginger, garlic, chilli and onion, shred the
coriander and basil
2. In a heavy bottomed pan, cook the onion in the margarine
until opaque .
3. Add the garlic, ginger, chilli and Thai curry paste, cook for a
further two minutes.
4. Add the flour and cook out,, add chicken stock and coconut
milk
5. Bring to the boil and then reduce to a slow simmer, add the
seasoned chicken
6. Cook until chicken is tender add the basil and coriander
Transfer to a suitable serving dish and serve immediately
10 PortionsGoats Cheese and Caramelised Onion Open TartThai Green Chicken Curry
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Breasts 10 no
Tomato 200g
Cucumber 150g
Lettuce 150g
Gherkins 100g
Cracked Black Pepper Pinch
Vegetable Oil 10 ml
Red Onion 1 no
Tortilla Wraps 10 no
Method
1. Carefully remove the winglet bone and butterfly the chicken breast.
2. Season the breasts with the cracked black pepper and either pan fry
with a little of the oil or cook in a pre-heated oven at 180C
brushing the breasts with a little oil.
3. Meanwhile slice the cucumber and tomatoes and wash and drain the
lettuce.
4. Slice the red onion into rings and slice the gherkins lengthways,
warm the tortillas.
5. To assemble the burger lay the tortilla flat
6. In one quarter of the tortilla lay the cucumber slices down topped
with the tomato, red onion and gherkin, top this with the chicken,
and finally the lettuce leaves .
7. Fold the tortilla over the chicken to form a semi circle and then over
again to form a pocket. Turn the entire burger over and transfer to
suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open Tart‘The Ultimate Chicken Burger’
Chef’s Tip
Take great care to not over cook the chicken as will become very dry very quickly
Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If time permits lasagne can be prepared the day before
Ingredients
Minced Beef 800g
Lasagne Sheets 300g
Béchamel Sauce 800ml
White Onion 2no
Fresh Garlic 3cloves
Tomato Puree 70g
Water 200ml
Vegetable Stock * (100442) 5g
Chopped Tomatoes 200g
Margarine 20g
Dried Oregano 2 Tspn
Plain Flour 30g
Cracked Black Pepper Pinch
Mozzarella Cheese 150g
Fresh Rosemary 0.20 Bunch
Method
1. In a heavy bottomed pan, cook the finely chopped onion in the
margarine until opaque
2. Add the finely chopped garlic,, chopped rosemary fronds and
oregano, continue to cook, Add the minced beef and continue
cooking until the meat is sealed and browned
3. Add the tomato puree, followed by the flour and cook out for 2
minutes.
4. Add the chopped tomatoes and vegetable stock, bring to the boil.
then reduce to a gentle simmer. Leave to cook, top up with stock
as and if necessary, correct seasoning
5. Meanwhile prepare the béchamel adding half the grated mozzarella
cheese
6. To assemble the lasagne – spread a quarter of the béchamel in
bottom of a suitable sized serving dish, followed by a layer of
pasta, then a layer of sauce .
7. Continue with layers of pasta and meat, aiming for three layers
finishing with pasta.
8. Spread remaining sauce on top of pasta, then sprinkle with
remaining cheese.
9. Cook in a pre-heated oven at 180C and cook until core temperature
is reached and is golden brown.
10 Portions Goats Cheese and Caramelised Onion Open TartTraditional Beef Lasagne
EF, NF
Chef’s Tip Essential to brown the meat, do not be tempted to boil in water
Ingredients
Beef - Minced 1 kg
Onion 400g
Tomato Puree 30g
Tinned Chopped
Tomatoes
150g
Potatoes - Peeled 600g
Water 350ml
Vegetable Bouillon*
(100442)
8g
Plain Flour 30g
Cracked Black Pepper 10g
Method:
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince and season, increase the heat to seal the
meat and continue cooking until thoroughly brown
3. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and cook out
4. Slowly add the prepared vegetable stock, bring to the boil
before reducing heat to a gentle simmer
5. Add the chopped tomatoes and continue cooking for
approx 30 – 40 minutes
6. Check and adjust seasoning before placing mixture into
suitable serving dish
7. Meanwhile prepare mashed potatoes
8. Neatly pipe the mashed potato on to the mixture, starting at
the edges and working into the middle
9. Bake in a medium oven until just turning golden brown
10 Portions Traditional Cottage Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage
Stages 1 to 4 should be carried out the day before
Ingredients
Pork Belly 800g
Onions 1 (200g)
Carrots 100g
Apples, cooking 2
Gravy Mix 25g
Bay Leaves 4
Black Pepper Corns 10g
Cinnamon stick 2 no
Star Anise 2 no
Water 1 L
Vegetable bouillon* (100442) 20g
Garlic 3 cloves
Method
1. Place pork belly in suitable container { BS tin is perfect ) add
chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon
stick, star anise and crushed garlic
2. Add chicken stock, place lid on container and cook in oven 150c /
Gas Mark 2 until cooked – approx 2.5 hours
3. Remove from oven and allow to cool in the stock, remove from stock
( set aside ) and allow to drain
4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp
knife score skin
5. Rub the skin with a little oil and cut the belly into square shaped
portions
6 Place pork into pre-heated oven 190c, cook until skin is crisp and
golden brown
7. Meanwhile prepare the spiced apple – peel, quarter, chop apple,
place in saucepan with little water & cinnamon
8. When apple is cooked remove cinnamon and break apple gently
9. To make the gravy follow manufactures instructions, using the stock
set aside
10. Serve as a tower with mash, greens / cabbage and hot gravy
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Belly of Pork with Spiced Apple
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Name Weight
Pork Belly 800g
Cinnamon Stick 15g
Carrots 150g
Fresh Garlic 12g
Chinese Five Spice 5g
Soy Sauce 60ml
Honey 80g
White Onion 200g
Vegetable Stock *
(100442)
20g
Water 1l
Method
1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon
2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender
3. When cooked remove from stock and allow to cool, however before completely cool remove ribs and cartilage
4. Press and refrigerate overnight : the following morning using a very sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Chinese five spice
5. Sit the belly in a roasting tray and coat the belly with the basting sauce, leave to marinade for an hour before roasting in a pre-heated oven at 180C
6. Baste the meat frequently with the sauce that will fall to the base of the tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion into squares, transfer to serving dish and top with and residual juices
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Chinese Pork Belly
MF, EF, NF
Egg Free Fish Recipes
Chef’s Tip
Serve with chips, home made tartare sauce and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in
running water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal
weighted portions, set aside
4. Prepare fish batter as par manufacturers instructions
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl,
carefully lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain
well and serve immediately
10 Portions Crispy Battered Fillet of Fish
MF, EF, NF
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Cajun Spice 50g
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions, adding the
Cajun spice
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 PortionsCrispy Cajun Battered Fillet of Fish
Chef’s Tip
Serve with chips and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipServe with chips, home made tartar sauce and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Thai red curry paste 80g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions , add the Thai
red curry paste and mix through
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCrispy Fiery Battered Fillet of Fish
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure the water is well chilled prior to use
Prepare batter as close to using as is possible to retain fizz
Ingredients
Plain flour 600g
Sparkling Water 800ml
Baking powder 2 tsp
White wine vinegar 30ml
Method
1. Combine the flour with the baking powder
2. Combine the vinegar and the sparkling water
3. Gently add the liquid to the flour mixture, until a smooth
mixture is obtained
4. Set aside until ready to use
10 Portions Goats Cheese and Caramelised Onion Open TartFresh Fish Batter
MF, EF, NF
Ingredients
Name Weight
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Fresh Batter Mix 10 portions
Lemon 2no
Lime 1no
Plain Flour 50g
Method:
1. Defrost chosen fish overnight in bottom of fridge –
carefully remove any pin-bones before cutting fish in half
on a sharp angle
2. Zest and juice the citric fruits and add to the prepared
batter, adjusting consistency as necessary
3. Coat fish in the flour, shake off excess, then into batter
mix
4. Removing excess batter from fish on side of batter bowl,
carefully lower into deep fat fryer
5. Cook until light / golden brown – approx 90 seconds,
drain well and serve immediately
10 Portions
MF, EF, NF
Lemon and Lime Battered Fish
Ingredients
Name Weight
Onions, diced 200g
Leeks, 200g
Flour 20g
Cream, whipping 50ml
Baking potatoes, 60s 250g
Margarine 20g
Garlic, crushed 18g (approx 3
cloves)
Sweetcorn 200g
Celery 160g
Salmon Steak MSC 140-170g 5
Bay Leaf 2
Milk 500ml
Water 1000ml
Parsley 10g
Method
1. Defrost the fish in the fridge overnight.
2. Chop the parsley. Peel and slice the onion. Peel and chop
the garlic. Wash and slice the leeks. Chop the celery into
rough dice.
3. Peel and dice the potatoes then steam.
4. Heat the margarine in a pan and fry the onion, garlic,
celery and leeks until soft. In a separate pan, place the
milk, water, bay leaf and fish into a pan and bring to the
boil. Simmer until the fish is cooked.
5. Flake the fish. Strain the liquid and reserve.
6. Add the flour to the onion mix and cook out. Add the milk
to the pan gradually until the sauce is thickened.
7. Finish by adding the potatoes, sweetcorn, cream, parsley
and fish.
8. Ensure core temperature reaches 75C
10 Portions Salmon in a Cream and Herb Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets – 6 x 155g 930g
Fresh Spinach 500g
Béchamel Sauce 700ml
Cheddar Cheese 200g
Chives 0.25 Bunch
Method
1. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake
2. Make béchamel sauce adding half the grated cheese .
3. Remove from heat and sir in the finely chopped chives.
4. Wash and drain the spinach, place in large saucepan
without adding any water.
5. Cook until just wilted, strain to remove any excess liquid.
6. To assemble the dish – lay the salmon on the base of
suitable serving dish.
7. Top with the wilted spinach and finally the cheese sauce .
8. Sprinkle with remaining cheese and bake in a hot oven until
core temperature is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Spinach Florentine
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Salmon Fillets 700g
Penne Pasta – Dried 325g
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of
the plate
8. Top with the salmon and penne pasta
9. Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of the
plate
8. Top with the salmon and penne pasta
Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Remove salmon from packaging and defrost in fridge overnight
Ingredients
Salmon Fillets 700g (4.5)
Fresh Dill 0.25bunch
Three Cheese Tortellini 600g
Mozzarella Cheese 150g
Basic Béchamel Recipe 1.2lt
Baby Spinach 80g
Cracked Black Pepper Pinch
Method
1. Steam or poach the defrosted salmon fillets, set aside to
cool. Following the manufacturers instructions, cook the
pasta „al dente‟ - refresh
2. Prepare the béchamel sauce, adding half the cheese,
cook for 2 – 3 minutes .
3. Remove sauce from heat and set aside until just warm,
transfer to bowl .
4. Finely chop the dill fronds and wash and dry the spinach.
5. Using your fingers gently flake the salmon.
6. Add the salmon, pasta, dill, spinach and black pepper to
the sauce
7. Gently and carefully combine all the ingredients until
coated in sauce
8. Transfer to suitable sized baking dish and sprinkle with
remaining cheese
9. Bake in a pre-heated oven at 180C, until cheese is
melted and core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon, Tortellini and Dill Bake
EF, NF
Egg FreeVegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Butternut Squash 2 no ( small )
Fresh Garlic 2 cloves
Vegetable Oil 15 ml
Fresh Chilli 0.5no
Fresh Thyme 0.2 bunch
Courgette 200g
Red Onion 2 no
Cherry Tomato 200g
Goats Cheese 200g
Breadcrumbs 100g
Parmesan Cheese 100g
Peppers 2 no
Parsley 0.25 bunch
Method
1. Peel the squash, cut in half just above the bulbous bottom
2. Using the top part of the squash cut into discs 1.5cm tall
then with appropriate sized cutter, cut into pucks, make a
criss-cross pattern on top of each disc
3. Combine the finely chopped garlic, chilli and picked thyme
with the oil .
4. Rub this mixture into the flesh of the squash and place into
a pre-heated oven 180C until flesh is just tender and
starting to caramelise.
5. Meanwhile to make the topping – cut the courgettes in half
and cut on the angle, peel and cut the onion into wedges
and cut the peppers into 0.5 cm strips .
6. Place on baking sheet, drizzle with a little oil and roast until
tender.
7. Cut the tomatoes in half lengthways and add to the cooked
vegetables .
8. Combine the breadcrumbs, parmesan and finely chopped
parsley
9. Arrange the roasted vegetables on top of the squash, top
with the goat‟s cheese
10. Finely scatter with the breadcrumb mix and return to the
oven for a further 5 minutes and golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Butternut Squash with Goat’s Cheese
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
To serve cut in half on the angle and serve with salsa sauce
Ingredients
Tortilla 10
Potatoes 300g
Lemon 1no
Black Eyed Beans 200g
Salsa 110ml
Chick Peas 300g
Fresh Garlic 3cloves
White Onion 1no
Cheddar Cheese 400g
Margarine 10g
Cracked Black Pepper Pinch
Sweet Chilli Sauce 80ml
Chopped Tinned Tomatoes 600g
Method
1. Pre-soak the black eyed beans, rinse and drain well, drain
the chick peas set aside
2. Peel and cut potatoes into 1cm dice, cook until just tender,
refresh and drain
3. Cook the finely chopped onion and garlic in the margarine
until opaque
4. Zest and juice the lemon into a suitable sized bowl, add the
chilli sauce, chickpeas, potatoes, black eyed beans,
tomatoes and two thirds of the cheese
5. Thoroughly combine all the ingredients, breaking the
potatoes, beans and peas
6. Divide the mixture between the tortillas and roll up into
cigar shaped parcels
7. Place tortillas into lightly greased serving dish, sprinkle with
remaining cheese
8. Bake in a pre-heated oven at 180C until cheese is melted
and core temperature is reached
10 Portions Goats Cheese and Caramelised Onion Open TartBlack Eyed Bean and Potato Burrito / Salsa
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Ensure you drain and dry the potatoes well when making your mash
Ingredients
Potatoes (Cut, cooked &
Mashed)
800g
Chickpeas 350g
Feta Cheese (Crumbled) 200g
Fresh Mint (Chopped) ¼ bunch
Fresh Parsley (Chopped) ¼ bunch
Tomato Salsa Sauce 250g
Cracked Black Pepper Pinch
Method
1. Peel and cut potatoes and boil until cooked, drain thoroughly and
mash. Cool.
2. Once the potatoes are cooked, mashed and cooled add the broken
chickpeas crumbed feta and a quarter of the salsa add the
chopped herbs and pepper.
3. Shape the mix into 10 equal cakes and place on a oven tray and chill
for 20 minutes
4. Cook in a pre-heated oven at 180C for 12-15mins and serve
immediately with a spoon of the warm salsa
10 Portions Goats Cheese and Caramelised Onion Open TartChickpea Potato & Feta Cake with Salsa
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Filo Paste 500g
Vegetable Oil 10ml
Potatoes 200g
Chickpeas 300g
White Onion 1 no
Garlic 2 cloves
Peas ( defrosted ) 150g
Curry Powder 1 tspn
Coriander 0.25 bunch
Margarine 50g
Korma Sauce* (contains sesame) 100g
Method
1. Peel and cut the potato into 1cm dice. Finely dice the onion and
garlic .
2. Place the potato in a pan of cold water, bring to the boil, reduce to a
gentle simmer and cook until just tender, refresh and drain well
3. Meanwhile cook the onion in the vegetable oil until opaque, add the
garlic and curry powder and cook for a further two minutes.
4. Drain the chickpeas and break slightly but do not puree.
5. In a suitable sized bowl carefully mix all the ingredients together, add
the chopped coriander, bind together with just enough of the
korma sauce, set aside.
6. Melt the margarine. Unroll and cut the pastry sheets in half
lengthways.
7. Place one cut sheet on top of another sealing with a little of the
margarine .
8. Place Samosa mix in bottom left hand corner of paste, brush all
edges with a little margarine, then refer to attachment as to how to
fold – follow the numbers
9. Place on baking sheet, brush with remaining margarine and bake in
a pre-heated oven at 165C until golden brown.
10. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartChickpea and Potato Samosa
Chef’s Tip
When preparing the Samosa keep the filo under a damp cloth to prevent it drying out
Serve with a mint and yoghurt dressing
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Onions 2 no
Leeks 300g
Butternut Squash 500g
Cauliflower 400g
Red Lentils ( pre soaked ) 250g
Fresh Garlic 1 clove
Fresh Ginger 40g
Fresh Chilli 1 no
Curry Powder 2 tspn
Limes ( zest and juice) 2
Coconut Milk 500 ml
Vegetable Bouillon* (100442) 10g
Water 300ml
Fresh Coriander 0.25 Bunch
Vegetable Oil 15 ml
Method
1. Finely dice the onion, garlic, ginger and chilli. Slice the leek,
peel and cut the squash into 1.5cm dice, prepare the
cauliflower into small florets
2. In a heavy bottomed pan cook the onion in the vegetable oil
until opaque
3. Add the leeks, garlic and ginger and continue cooking for a
further two minutes.
4. Add the chilli, curry powder, squash and the drained lentils,
continue cooking for a further two minutes before adding
the prepared vegetable stock and coconut milk.
5. Bring to the boil, then reduce to a simmer adding the lime
juice and zest
6. Finally add the cauliflower and cook until all ingredients are
just tender.
7. Adjust seasoning and transfer to suitable serving dish.
8. Sprinkle with roughly chopped coriander .
10 Portions Goats Cheese and Caramelised Onion Open TartGoan Vegetable Curry with Coconut and Lime
Chef’s Tip
Serve with plain boiled or basmati rice
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be
served wetWhen preparing the risotto it is most important to stir the mixture continuously
Ingredients
Goats Cheese 220 g
Chives 0.25 bunch
Parsley 0,25 bunch
White Onion 1 no
Fresh Garlic 2 cloves
Lemon 1 no
Arborio Rice 800 g
Vegetable Bouillon* (100442) 15g
Water 800ml
Margarine 20 g
Cracked Black Pepper Pinch
Crème Fraiche 150 ml
Method
1. Finely chop the garlic, onion, parsley and chives. Zest and
juice the lemon
2. In a heavy bottomed pan gently cook the onion in the
margarine until softened.
3. Add the garlic and the rice, continue cooking until the rice is
well coated .
4. Add a ladleful of stock to the rice and continue stirring until
the stock is absorbed
5. Continue this way until the rice is soft, tender and creamy in
texture
6. Beat in the crumbled goats cheese, crème Fraiche and the
juice and zest of the lemon
7. Check and adjust the seasoning if required .
8. Remove from heat and stir in half the parsley and chives.
9. Transfer to a serving dish and garnish with the remaining
herbs.
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese, Lemon and Herb Risotto
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Use frozen goats cheese discs for a more even cooking process When scoring the pastry use a blunt knife
Ingredients
Puff pastry sheet, defrosted 0.5
Onions 800g
Black olives, stoned 40g
Goats Cheese - sliced 20 slices (200g)
Fresh basil 0.5 bunch
Margarine 25g
Method
1. Peel and finely slice the onions, cook in the margarine until just
turning brown, set aside to cool
2. Shred the basil leaves and add to the onion mixture
3. Preheat oven and place a baking tray in it ( this will help the bottom
of the tart cook evenly )
4. Place puff pastry sheet on to silicon paper and score a 2cm edge
around the sides
5. Place onions on to pastry and then neatly top with sliced olives and
goats cheese
6. Remove tray from oven and place tart including paper on tray, return
to oven
7. Cook until golden brown and goats cheese has started to melt
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese and Caramelised Onion Open Tart
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Macaroni 700g
White Sauce 10
Portions
Cheddar Cheese 200g
Mozzarella/cheddar mix 200g
Leeks 200g
Vegetable Oil 10ml
Cracked Black Pepper Pinch
Chives 0.5 bunch
Method
1. Cook the pasta in rapidly boiling water until „ al dente „, refresh immediately .
2. Meanwhile prepare the white sauce adding ¾ of each of the cheeses .
3. Remove from the heat and add the pepper and ¾ of the finely sliced chives.
4. At this stage may need to adjust the consistency of the sauce with a little milk
5. Gently combine the well drained pasta to the sauce .
6. Quickly sauté the leek roundels in the vegetable oil and add to the pasta
7. Transfer to a suitable serving dish, sprinkle with the reserved cheese and bake
in a pre-heated oven at 180C until cheese is just melted and pasta is piping
hot .
8. Sprinkle with the remaining chives and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartMacaroni ‘Double‘ Cheese with Fried Leeks
Chef’s Tip
Once the cheese is added to the sauce do not allow sauce to boil
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Save broccoli stalks for following days soup or stir-fry
Ingredients
Penne Pasta 750g
Béchamel sauce, see
separate recipe
1 litre
Baby Spinach 80g
Red onion 1 (150g)
Garlic 2 cloves (12g)
Broccoli 150g
Cheese 150g
Leeks 100g
Mushroom 100g
Margarine 10g
Cracked Black Pepper pinch
Method
1.Cook pasta in boiling water until „ al dente „, refresh, drain well and
set aside
2.Cut onion into large dice, slice mushroom, slice leeks, finely chop
garlic, cut broccoli into small florets
3.Cook onions in the melted margarine until opaque, add mushroom,
leeks and garlic – continue cooking
4.When vegetables are almost cooked, remove from heat and add to
the pasta
5.Blanch the broccoli, wash the spinach and add both to pasta
6.Add half the cheese to the hot béchamel, add to the pasta and
vegetables
7.Very carefully, combine all the ingredients, making sure all are well
coated with sauce, adjust seasoning
8.Transfer to serving dish, top with remaining cheese and bake in pre
heated oven at 180c
10 Portions Goats Cheese and Caramelised Onion Open TartPenne Pasta Vegetable Bake
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine
Ingredients
Polenta 150g
Chives 0.25bunch
Cracked Black Pepper Pinch
Mozzarella Balls 375g
Garlic 2cloves
Chopped Tomatoes 500g
Tomato Paste 1dssrtspn
Red Onion 2no
Courgette 500g
Aubergine 1no
Rosemary 0.25bunch
Mushroom 250g
Yellow Pepper 2no
Method
1. Finely chop red onions, rosemary fronds and garlic, cut
mushrooms in quarters
2. Deseed and cut peppers into 1cm dice, cut unpeeled
aubergine into 1cm dice.
3. Cut courgettes in half lengthways and then into 1cm.chunks
4. In a heavy bottomed pan cook the onion and rosemary until
softened.
5. Add the garlic and the remaining vegetables continue
cooking for 3 – 4 minutes .
6. Add the tomato paste, chopped tomatoes and bring to the
boil, simmer until cooked.
7. Meanwhile follow manufacturers instructions to make the
polenta, with the addition of the chives and a little cracked
pepper .
8. Pour polenta onto greased tray, when cool cut into 3 inch
discs and brand.
9. Assemble the dish – centre the polenta on plate, top with
ratatouille mix, then slice of mozzarella, tiny drizzle of
olive oil and a little cracked pepper.
10 Portions Goats Cheese and Caramelised Onion Open TartPolenta Cake with Ratatouille & Mozzarella
GF, EF, NF
Chef’s Tip The peppers can also be cooked in oven if no frying pan is available
Ingredients
Name Weight
Portobello Mushroom 10no
Halloumi 400g
Red Pepper 2 (300g)
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Tomato Salsa 80g
Breadcrumbs 60g
Method
1. Remove the stem from the mushroom and brush with a
little vegetable oil, season with black pepper and roast in
a pre-heated oven at 180C until just softened
2. Deseed the red pepper and cut into 1cm slices, heat a
little of the oil in the frying pan and cook until slightly
charred
3. Cut the Halloumi into 1cm slices and griddle until golden
brown, this can also be done on a Panini machine
4. To assemble top the mushroom with the Halloumi
followed by the red pepper strips and sprinkle with
breadcrumbs
5. Return to oven and roast until breadcrumbs are golden
brown, transfer to serving dish and serve with the
warmed salsa sauce
10 Portions Portobello Mushroom and Halloumi Stack
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Rapeseed Oil 20ml
Sweet Potato 750g
Knorr Jamacian Jerk Paste 100g
Coriander 20g
Yellow Spilt Peas 125g
Water 500ml
Reggae Reggae Jerk BBQ
Sauce
250ml
Chopped Tomato 800ml
Onion 800ml
Method
1. Soak the peas in water overnight in
the fridge. Peel and cut the sweet
potato into even sizes. Peel and dice
the onion.
2. Drain the peas. Chop coriander.
3. Bring a pan of water to the boil, add
the peas, cook until tender. Heat the
oil in the pan, add the onion & sweet
potato, cook for 3 minutes, then add the
Jamaican paste.
4. Add the chopped tomatoes, reggae
reggae sauce and water, bring to the
boil and simmer for 20 minutes.
5. Add the peas to the curry. Ensure the
core temperature is reached (75°C ENG,
82°C SCOT). Garnish with the chopped
coriander.
10 Portions Goats Cheese and Caramelised Onion Open TartReggae Reggae Sweet Potato Curry
MF, EF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure you use a serrated sharp knife to get a clean smooth cut.
Ingredients
Ratatouille Mix 800g
Tomato wrap 5
Cheddar/Mozzarella mix 200g
Fajita Spice 15g
Five bean salad 300g
Tomato salsa sauce 200g
Fresh coriander ¼ bunch
Method
1. Mix the ratatouille and the Fajita seasoning and roast for 8-
10mins at 180C, allow to cool and place in a bowl, add
the salsa, five bean salad and the chopped coriander
2. Place a wrap on an oven tray spread 1/5 of the veg/salsa
mix out evenly, sprinkle 1/5 of the cheese, place another
wrap on top and repeat with all 3 other wraps.
3. Place in a pre heated oven and cook at 180C for 12-
15mins, allow to rest for 2-3 mins.
4. Cut into 10 even wedges and serve straight away.
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Vegetable & Bean Quesadillas
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Aubergine 125g
Broccoli 125g
Courgette 125g
Peppers 125g
Mushroom 125g
Halloumi 250g
Plain Flour 100g
Cornflour 50g
Sparkling Water – Ice Cold 200 ml
Soy Sauce 100 ml
Castor Sugar 20g
Spring Onion 0.5 bunch
Method
1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the
courgettes on an angle 1cm wide, slice the peppers into 1cm
strips and cut the broccoli into small florets
2. Cut the Halloumi into1cm strips
3. Finely slice the spring onion on a sharp angle and combine with soy
sauce and sugar
4. Pre heat the fryer to 190C
5. Prepare the batter just before you need it – sift the plain flour and
corn flour into a bowl and whisk in the ice cold water
6. Dip the vegetables and cheese into the batter, shake off any excess,
then carefully lower into the hot oil
7. Cook for approximately two minutes until golden and crisp, drain on
kitchen paper
8. Transfer to a warmed serving dish and serve immediately alongside
the dipping sauce
10 Portions Goats Cheese and Caramelised Onion Open TartTempura of Vegetables with Soy Dipping Sauce
Chef’s Tip
Not only should the vegetables be batched cooked but the batter should be batch prepared as well
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Consistency of sauce may vary but should be able to coat the pasta
Ingredients
3 Cheese Tortellini 750g
Chopped tomatoes 600g
Tomato purée 75g
White Onion 1 no
Garlic 2 cloves
Béchamel sauce 750ml
Veg Bouillon* (100442) 15g
Oil 20ml
Crème Fraiche 250g
Cracked Black Pepper Pinch
Fresh Parsley ¼ Bunch
Method
1. Gently cook the finely chopped onion in the oil until opaque
add the finely chopped garlic and continue cooking for a
further 2 minutes
2. Add the tomato puree followed by the tinned tomatoes and
black pepper, veg stock and 250ml water, cook on a
gentle heat for 20-25mins
3. Add the béchamel, bring back to temperature before
removing from the heat stir in the crème Fraiche and
finely chopped parsley
4. Cook the Tortellini as per manufacturers instructions, drain
well and carefully fold into the sauce and serve
immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartThree Cheese Tortellini with Tomato and Crème Fraiche
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When preparing the polenta take care as it can be quite volcanic.
If a griddle is not available the cheese and polenta can be branded using a hot skewer
Another alternative to brand the cheese and polenta is to use the Panini grill
Ingredients
Tomato 5
Mushroom 200g
Polenta 300g
Halloumi 400g
Method
1. Prepare the seasoned polenta as par instructions ( 50g per
200ml water ).
2. Cook for five minutes before transferring to oiled tray, allow
to cool and set .
3. Cut the Halloumi into 1cm slices, half the tomatoes
lengthways.
4. Cut the mushrooms in half or quarters.
5. When polenta is set cut into 2 inch rounds and if available
along with the Halloumi griddle on both sides.
6. Start the mushrooms and sausages in a frying pan with a
little oil on the stove, add the tomatoes and grill until
cooked .
7. Transfer the components to a suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open TartVegetarian Mixed Grill
GF, EF, NF
Ingredients
Oil 20ml
Tomatoes 800g
Sweet Potato 750g
Onions, diced 800g
Paste Jamaican Jerk
Sauce
100g
Coriander 20g
Yellow Split Peas 125g
Water 500ml
Reggae Reggae Sauce 250g
Method:
1. Soak the peas in water overnight in the fridge.
2. Peel and cut the sweet potato into even sizes. Peel and
dice the onion.
3. Drain the peas.
4. Chop the coriander.
5. Bring a pan of water to the boil, add the peas, cook until
tender.
6. Heat the oil in the pan, add the onion & sweet potato,
cook for 3mins, then add the Jamaican paste.
7. Add the chopped tomatoes, reggae reggae sauce and
water, bring to the boil and simmer for 20mins.
8. Add the peas to the curry.
9. Ensure core temperature is reached (75C ENG 82C
SCOT).
10. Garnish with the chopped coriander
10 Portions Reggae Reggae Sweet Potato Curry
MF, EF
Egg Free Carbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Courgettes – prepared
weight
850g
Fresh Thyme 30g
Cracked Black Pepper Pinch
Margarine 15g
Method
1. Pick the thyme, set the leaves and stalks aside
2. Cut the courgettes into 5cm pieces and then into four
lengthways
3. Melt the margarine in a roasting tray, add the courgettes,
thyme, stalks and pepper .
4. Transfer to pre-heated oven 180C and cook until tender,
remove stalks
5. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Courgettes - Vegetables
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Red Cabbage 1head
Apples 2no
Margarine 50g
Onions 2no
Demerara Sugar 50g
Cracked Black Pepper Pinch
White Wine Vinegar 200ml
Water 200ml
Method
1. Finely shred the red cabbage and slice the onions
2. Sweat in the melted margarine for a few minutes until
softened.
3. Add the wine vinegar and continue cooking until it
evaporates.
4. Add the pepper, water and sugar. .
5. Dice the apples ( no need to peel ) and add to the pot .
6. Cover with a lid and continue cooking for about 30 minutes
until cabbage is tender.
10 Portions Goats Cheese and Caramelised Onion Open TartPickled Red Cabbage
Chef’s Tip
Avoid cooking the cabbage in an aluminium pan
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Leeks – prepared weight 850g
Margarine 15g
Cracked Black Pepper Pinch
Method
1. Remove the root and tip and any damaged outer leaves
2. Slice leeks into 5mm rounds – wash, rinse and drain well.
3. Sauté the leeks in the melted margarine until tender,
season with black pepper
4. Transfer to suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Leeks - Vegetables
Chef’s Tip
If the centre of the leek is „ woody „ discard and do not use
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available, the swede and potatoes can of course be cooked in the steamer
Ingredients
Potatoes 600g
Swede 600g
Margarine 50g
Milk 50ml
Cracked Black Pepper Pinch
Chives 0.5bunch
Method
1. Place potatoes and swede in a pan of cold water, bring to
the boil and cook until tender
2. Meanwhile warm the margarine and milk and spot cut the
chives.
3. Drain the potatoes and swede and mash adding the
margarine and milk.
4. Add the chives and adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartClapshot - Root Mash
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 1.2kg
Milk 50ml
Margarine 40g
Spring Onions 2Bunches
Cracked Black Pepper Pinch
Method
1. Prepare creamed potatoes as normal – boiling or steaming
2. Finely slice the spring onions, white and green part .
3. Gently fold into the prepared cream potato.
4. Adjust seasoning as necessary.
10 Portions Goats Cheese and Caramelised Onion Open TartChamp
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling
until cooked
Ingredients
Potatoes, peeled 1.2kg
Whole grain mustard 3 tbsp
Milk 50ml
Margarine 40g
Method
1. Prepare potatoes as usual – either steamer / combination
oven or on the stove
2. If available use mixer with balloon attachment for larger
quantities
3. Warm milk and margarine in saucepan, slowly add to
potato mixture
4. When creamed add mustard and mix thoroughly, serve
immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCreamed Potato with Grain Mustard
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Be careful to not overcook as they will quickly disintegrate
Ingredients
New Potatoes 1kg
Vegetable Stock* (100442) 20g
Margarine 125g
Cracked Black Pepper Pinch
Water 1000ml
Method
1. Cut new potatoes in half lengthways, lay in bottom of a BS
tin
2. Just cover the potatoes with vegetable stock add cubes of
margarine and pepper.
3. Cook in preheated oven at 180C until just cooked.
4. Remove potatoes from stock and transfer to suitable
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartFondant Potatoes
GF, EF, NF
Ingredients
Baking Potatoes 5no
Paprika 2 tspn
Cracked Black Pepper Pinch
Margarine 35g
Method
1. Cut potatoes in half lengthways, score the surface in a
criss-cross pattern before placing in a roasting tray
2. Melt the margarine and using a pastry brush liberally coat
the scored potatoes, sprinkle with paprika and finally with
the cracked pepper
3. Place 1cm of water in the bottom of the tray and then
tightly cover with tin foil
4. Place in pre-heated oven at 180C removing the tin foil ten
minutes before the end of the cooking process
5. Carefully transfer to suitable serving dish ready for
service
10 Portions Hunter Style Potatoes
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If the cous cous appears to be sticky add a few drops of olive oil
Ingredients
Cous Cous 500g
Vegetable boullion* (100442) 10g
Coriander 0.25 bunch
Chilli Fresh - Green 0.5 no
Cumin 0.5 tspn
Lemon 1 no
Water 500 ml
Method
1. Combine the cous cous, the finely chopped chilli, cumin
and finely chopped coriander
2. Zest and juice the lemon and add to cous cous .
3. Add boiling stock to the cous cous and stir well, cover with
cling film.
4. Leave to stand for 3-4 minutes until liquid is dissolved.
5. Remove cling film and with a fork separate the grains.
6. Adjust seasoning and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Cous Cous
MF, EF, NF
Egg Free Accompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When warming the milk half an onion studded with cloves and bay leaf may be added to
intensify flavour
Ingredients
Plain Flour 50g
Butter 50g
Milk, warmed 1.2L
Method
1. In a thick bottomed pan melt margarine, reduce heat and
add flour.
2. Continue stirring until mixture leaves edge of pan, increase
heat and add the milk a ladle full at a time
3. Stir continually until sauce comes to the boil, then reduce
heat and simmer for 5 minutes
10 Portions Goats Cheese and Caramelised Onion Open TartBasic Béchamel Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Important to cook the sauce for the 5 minutes to cook out the taste of the flour
Ingredients
Plain flour 50g
Margarine 50g
Vegetable stock* (100442) 1.1L
Milk 150ml
Method
1. Make the stock
2. In a thick bottomed pan melt margarine, reduce heat and
add flour.
3. Continue stirring until mixture leaves edge of pan, increase
heat and add the stock a ladle full at a time
4. Stirring continuously until sauce comes to the boil, then
reduce heat and simmer for 5 minutes
5. Gradually add the milk, remove from heat.
10 PortionsGoats Cheese and Caramelised Onion Open TartBasic Veloute Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If using a fan assisted oven, disengage the fan prior to cooking
As an alternative any spice or herb can be used instead of chilli
Chips can be prepared up to a week in advance and kept in an air tight container
Ingredients
Flour Tortilla 5 no
Vegetable Oil 20ml
Ground Chilli Powder Pinch
Method
1. Lay a tortilla on a chopping board, brush with a smidgeon
of oil, then sprinkle with chill powder
2. Lay the second tortilla on top of the first and repeat process
with oil and chilli.
3. Continue process until all tortillas are used up.
4. Cut the tortilla stack in half, then each half into half again
5. Finally cut each quarter into three.
6. Lay the individual chips onto a baking sheet and dry in a
hot oven .
10 Portions Goats Cheese and Caramelised Onion Open TartHandmade Tortilla Chips
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Natural Yoghurt 100ml
Fresh Mint 0.25bunch
Cucumber 0.5
Method
1. Finely shred the mint, finely dice the cucumber, combine
with the yoghurt
2. Refrigerate until needed
10 Portions Goats Cheese and Caramelised Onion Open TartMinted Cucumber and Yoghurt Dressing
Chef’s Tip
Once the cheese is added to the sauce do not allow sauce to boil
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When rolling out the pastry, always turn the pastry and roll away from yourself
Ingredients
Plain flour 500g
Margarine 250g
Water / milk 20ml
Method
1. Rub the plain flour and margarine together until they
resemble fine breadcrumbs
2. Add enough of the milk until a soft dough is obtained –
slightly wet to the touch
3. Wrap pastry in cling film and refrigerate for at least 30
minutes prior to use
10 Portions Goats Cheese and Caramelised Onion Open TartShortcrust Pastry
EF, NF
Egg FreeDesserts
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve warm with hot Vanilla Custard
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Solid Pack Apples 700 g
Blueberries 100 g
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats and the two sugars, place mixture onto a
baking tray.
3. Cook in a pre-heated oven for approximately 5 mins until
just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces .
5. Gently combine the apple with the frozen berries and place
in serving dish.
6. Top with the crumble mix and bake at 180C until fully
cooked .
10 Portions Goats Cheese and Caramelised Onion Open TartApple and Blueberry Twice Baked Crumble
EF, NF
Chef’s Tip
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Name Weight
Solid Pack Apples 800 g
Cinnamon 1tspn
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats and the two sugars, place mixture onto a
baking tray.
3. Cook in a pre-heated oven for approximately 5 mins until
just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces .
5. Gently combine the apple with the cinnamon and place in
serving dish.
6. Top with the crumble mix and bake at 180C until fully
cooked .
10 Portions Apple and Cinnamon Twice Baked Crumble
EF, NF
Chef’s Tip
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Name Weight
Solid Pack Apples 700 g
Ground Ginger Pinch
Ground Cinnamon 1tspn
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats, ginger and the two sugars, place mixture
onto a baking tray
3. Cook in a pre-heated oven for approximately 5 minutes
until just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces
5. Combine the apple with the cinnamon and place in
suitable serving dish
6. Top with the crumble mix and bake at 180C until fully
cooked
10 Portions Apple Cracknell
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Custard Powder 110 g
Milk Powder 100 g
Caster Sugar 60 g
Bay Leaf 2 small
Water 1 lt
Method
1. In a thick bottomed pan place 500ml of the water on the
stove to boil.
2. Combine 250ml of the remaining water with the milk
powder and add to the water on the stove, add the bay
leaves.
3. Combine the remaining water with the custard powder and
sugar and mix to a paste.
4. Add to the boiling milk whisking continuously until custard
thickens .
5. Reduce heat to a gentle heat and cook out for a further two
minutes .
6. Remove bay leaves prior to service.
10 Portions Goats Cheese and Caramelised Onion Open TartBay Custard
Chef’s Tip
If available to you use a double boiler
GF, EF, NF
Chef’s Tip
The oatmeal can be toasted in the oven or in a dry frying pan
Ingredients
Blueberries 150g
Oats 100g
Honey 100ml
Vanilla Flavouring Few Drops
Caster Sugar 25g
Lemon 1no
Whipping Cream 600ml
7oz Polarity Squat Cups 10no
Method
1. Place defrosted blueberries in bowl add the sugar and
gently break, do not puree, divide between the squat cups
2. Gently toast the oatmeal, set aside and allow to cool
3. Slightly warm the honey, zest the lemon and whip the
cream to soft peak
4. Gently fold ¾ of the oatmeal, the lemon zest, vanilla
flavouring and the honey into the cream
5. Carefully pipe or spoon the mixture on top of the
blueberries and garnish with remaining oatmeal
6. Transfer to fridge and allow to set for one hour before
serving
10 Portions Blueberry and Oatmeal Flummery
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If time and equipment allows this pudding can be steamed
Make breadcrumbs in food processor or freshly grate
Ingredients
Solid Pack Apples 700g
Soft Brown Sugar 50g
Margarine 25g
White Breadcrumbs 75g
Golden Syrup 4 dessertspns
Ground Cinnamon Good Pinch
Lemons 3
Raisins or Sultanas 150g
SR Flour 450g
Vegetable Suet 225g
Milk 300ml
Method
1. Prepare the suet paste – sift the flour and combine with the suet
2. Add enough milk to produce a relatively wet dough, wrap and chill
3. Spread the softened margarine around the inside of the pudding tin,
sprinkle with the soft brown sugar .
4. Now line the tin with 2/3 of the rolled out suet paste
5. Mix together the apples, cinnamon, breadcrumbs, zest of the lemons
and raisins.
6. Pack well into the suet lined tin, top with remaining suet paste.
7. Seal edges well, trim off any excess and glaze top with a little milk,
make 3 slits.
8. Cook in pre-heated oven at 185C for approx 45 minutes, until pastry
is cooked.
12 Portions Goats Cheese and Caramelised Onion Open TartCaramelised Dutch Apple Pudding
EF, NF
Ingredients
Bananas 10no
Honey 70g
Margarine 25g
Lemon 1no
Method:
1. Zest and juice the lemon and along with the margarine
and honey place in saucepan and heat until ingredients
are melted and combined
2. Meanwhile peel bananas and cut in half lengthways,
place on a lined baking tray and brush with honey mixture
3. Cook in a pre-heated oven at 180C for 3-4 minutes –
honey mixture should be bubbling and bananas just
softening
4. Remove from oven allow to cool on tray for 2-3 minutes
before transferring to suitable serving dish
10 Portions Honey Baked Bananas
GF, EF, NF
Chef’s Tip
Serve with a chilled compote of fruit and crème fraiche – truly sublime (no pun intended)
Ingredients
Digestive Biscuits 250g
Margarine 80g
Carnation Milk 397g
Limes 4 no
Whipping Cream 350ml
Compote of Fruit 150g
Crème Fraiche 150g
Method:
1. Turn the biscuits into crumbs (food processor / rolling pin)
and combine with the melted margarine
2. Pressing firmly evenly line the base of a cake tin with the
crumbs and chill for 10 minutes
3. Whisk together the cream and carnation milk then add
the lime juice and zest and the cream will magically
thicken!
4. Pour into the lined cake tin and refrigerate for at least two
hours
5. When set use a hot knife to portion and transfer to
suitable serving dish
10 Portions Key Lime Pie
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When raspberries are in season the berries can be substituted for them
Ingredients
Oats 100 g
Fruits of the Forest 250 g
Honey 120 ml
Whipping Cream 600 ml
Icing Sugar 50 g
Method
1. Combine the oats and icing sugar and toast in a pre-heated
oven 180C until golden brown, set aside to cool
2. Place defrosted berries ( reserve a few for garnish ) into a
mixing bowl and add the warmed honey, gently crush
together
3. Add the toasted oats ( reserve a few for garnish ) to the
mixture and stir until combined
4. Meanwhile whip the cream to soft peak stage
5. Gently fold the oat mixture into the cream until thoroughly
combined
6. Transfer to a suitable serving dish and sprinkle with the
reserved fruits and oats
10 Portions Goats Cheese and Caramelised Onion Open TartScottish Cranachan with Wild Berries
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can be made the day before and kept in an air-tight container
Ingredients
Plain Flour 180 g
Caster Sugar 55 g
Margarine 125 g
Granulated Sugar 25 g
Method
1. Beat the margarine and caster sugar together until smooth
2. Stir in the flour to create a smooth paste
3. Turn on to a lightly floured work surface and roll out to a
thickness of 1cm
4. Cut into fingers and place on a baking tray, prick each
finger with a fork
5. Sprinkle with granulated sugar and chill for 15 minutes
6. Bake in a pre-heated oven at 190C until a pale golden
brown
7. Transfer to a wire rack and set aside to cool
10 Portions Goats Cheese and Caramelised Onion Open TartShortbread Fingers
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Works well with other tropical fruits and other flavours of jelly
Ingredients
Sparkling Water 1.2 lt
Fresh Mango 1 no
Passion Fruit 2 no
Orange Jelly Crystals 300g
Water 200 ml
Method
1. Whisk the jelly crystals into200ml of boiling water, set aside to cool
2. Meanwhile peel and remove the stone from the mango, before
cutting into 0.5cm dice
3. Divide the mango and place in bottom of 10 small cubic bowls
4. When the jelly is cool but before it has set whisk in the sparkling
water
5. Pour jelly into the cubic bowls and refrigerate to set
6. Meanwhile cut passion fruits in half and with a teaspoon remove
seeds, flesh and juice
7. When the jelly has set top with the passion fruit extract and serve
10 Portions Goats Cheese and Caramelised Onion Open TartSparkling Tropical Fruit Jelly
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This dish must be made the day before. Use a pudding bowl for best effect.
Works best if the bread is a day or two old
Ingredients
Sliced White Bread 0.5 Loaf
Mixed Frozen Berries 600g
Caster Sugar 100g
Fresh Strawberries 100g
Water 40ml
Crème Fraiche 300g
Method
1. Place water and sugar in a saucepan and gently simmer for until the
sugar has dissolved .
2. Bring to the boil then add the frozen berries, then reduce heat again
to a gentle simmer
3. Cook the fruit for 3 to 4 minutes – the fruit should be softened,
mostly intact with the juices running, strain the juice and set aside
4. Meanwhile cut the crusts off the bread and cut in half lengthways
5. Line a pudding basin with cling film
6. Dip each piece of bread into the reserved juice and starting at the
bottom line the bowl, slightly overlapping as you go, ,the bread
should slightly sit proud of the rim of the basin .
7. Remove the hull from the strawberries and cut in four lengthways
add to the cooked fruit
8. Spoon the fruit into the bowl, adding any remaining juices
9. Top the fruit with the remaining bread, trimming as necessary, theses
final pieces should also sit proud of the rim of the bowl
10. Loosely cover with cling film, place a baking sheet on top and then
weigh down with a 1kg weight, finally refrigerate overnight.
11. For service turn out on a deep serving plate, removing the cling
film, serve with a spoonful of chilled crème fraiche
10 Portions Goats Cheese and Caramelised Onion Open TartSummer Pudding with Crème Fraiche
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Filo Pastry 500g
Solid Pack Apples 500g
Sultanas 100g
Margarine 50g
Caster Sugar 50g
Cinnamon 1 tspn
Demerara Sugar 80g
Method
1. Drain the apples well and chop into a rough dice, combine
with the cinnamon, demerara sugar and sultanas
2. Melt the margarine, roll out the filo and cut in half
lengthways
3. Place one cut sheet on top of another sealing with a little
margarine.
4. Place filling in bottom left hand corner of paste, brush all
edges with a little margarine, then refer to attachment as
to how to fold – follow the numbers
5. Place on baking sheet, brush with remaining margarine,
sprinkle with caster sugar and bake in a pre-heated oven
at 185C and cook until golden brown
6. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Apple and Sultana Samosa
Chef’s Tip
When preparing the samosa keep paste under a damp cloth to prevent drying out
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent
drying out
Ingredients
Filo Paste 500g
Mincemeat 300g
Pears 300g
Margarine 50g
Caster Sugar 50g
Method
1. Drain the pears well and cut into 1cm dice, gently combine
with the mincemeat
2. Melt the margarine, roll out the filo and cut in half
lengthways.
3. Place one cut sheet on top of another sealing with a little
margarine.
4. Place filling in bottom left hand corner of paste, brush all
edges with a little margarine, then refer to attachment as
to how to fold – follow the numbers
5. Place on baking sheet, brush with remaining margarine,
sprinkle with sugar and bake in a pre-heated oven at
185C and cook until golden brown
6. Transfer to suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Mincemeat and Pear Samosa
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The boiling of the milk can be done days / weeks in advance
1 tin for 20 portions
Ingredients
Solid Pack Apple 600g
Margarine 90g
Plain Flour 180g
Sugar Caster 45g
Condensed Milk 100g
Sugar Demerara 45g
Oats 40g
Method
1. Place condensed milk tin ( unopened ) into saucepan of water and
boil for 3 hours
2. Prepare the crumble mix by rubbing the margarine and flour
together.
3. Once they are the texture of breadcrumbs add the sugars and oats,
mix well
4. Place mixture on baking tray. and cook in hot oven until just crisp
and crusty – 5 mins
5. As mixture is cooling rub through hands to separate any large
crumble pieces.
6. Place apples into suitable serving dish and spoon toffee over .
7. Finish with the crumble mix and bake in a pre-heated oven at 185C
until cooked.
8. Serve with hot custard.
12 Portions Goats Cheese and Caramelised Onion Open TartToffee Apple and Twice Baked Crumble
EF, NF
Chefs Tip:
Do not cook in BS/Aluminium tin as liquid will take on a grey colour
Ingredients
Pudding Rice 270g
Desiccated Coconut 120g
Fresh Milk 2.2litres
Margarine 20g
Vanilla Flavouring 1tspn
Granulated Sugar 150g
Method:
1.Grease a deep non aluminium tin with margarine
2.Thoroughly wash and drain the rice before placing in the tin along with the milk, sugar, vanilla and milk – stir well
3.Cover with a tight fitting lid and steam for approximately 45 minutes – rice should be tender and liquid creamy in texture
4.Toast the coconut until golden brown – either in the oven or under the grill
5. Transfer the rice pudding to a suitable serving dish with
the toasted coconut served separately
10 Portions Vanilla and Coconut Rice Pudding
EF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available use a double boiler to make the custard
Ingredients
Custard powder 110g
Milk powder 100g
Water 1 L
Caster Sugar 55g
Vanilla Essence 1 tsp
Method
1.In a thick bottomed pan place 500ml of the water on the
stove to boil
2.Combine 250ml of water with the milk powder and mix to a
paste, add to the water on the stove
3.Combine the remaining 250ml of water with the custard
powder and sugar and mix to a paste
4.When the milk has reached boiling point add the custard
paste and continue whisking until it thickens
5.Reduce heat and cook out for two / three minutes, whisking
continually
6.Add the vanilla flavouring a few drops at a time, until the
required flavour is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartVanilla Custard Sauce
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before
Ingredients
Fruits of the Forest 400 g
Milk 700 ml
Custard Powder 150 g
Method
1. Prepare the custard as per manufactures instructions,
transfer to a bowl and chill
2. Blend the defrosted berries, including any juices and add to
the custard
3. Transfer to a suitable dish / jug and keep chilled until
service
4. Serve with shortbread finger – see separate recipe
10 Portions Goats Cheese and Caramelised Onion Open TartWild Berry Fool with Shortbread Finger
EF, NF
Egg Free Homebakes
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chopped dried apricots 225g
Apples cored and grated 3
Rolled oats 450g
Apple juice 50ml
Margarine 100g
Golden syrup 150ml
Sultanas 50g
Chopped dates 50g
Method
1. Mix all the ingredients in a bowl.
2. Line a baking tray with grease proof paper
3. Press the mixture in to the tray evenly and press down
firmly.
4. Bake in a pre heated oven for 40 - 45 minutes at 190c/375f
of Gas 5.
5. When golden brown cool on a cooling rack, portion and
serve.
20 Portions Goats Cheese and Caramelised Onion Open TartChewy Muesli Fruit Bar
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Keep in an air tight container for extended life.
Ingredients
Rice crispies 300g
Margarine 150g
Golden syrup 360g
Milk powder 80g
oranges 6
Cocoa powder 70g
Method
1. Zest the oranges and remove the juice.
2. Boil the butter, syrup, zest and juice in a pan for approx ten
minutes until you have a syrup.
3. Take off the stove and add the milk powder and cocoa to
the syrup and whisk in very quickly.
4. Pour the syrup mixture over the rice crispies and mix in well
until you have all the crispies covered with the syrup.
5. In a baking tin pre lined with grease proof paper, pour the
mixture in and smooth over until it is flat and evenly
covered.
6. Leave to set in a cool place.
7. When set, portion and present for service.
20 Portions Goats Cheese and Caramelised Onion Open TartChocolate Orange Crispy Bar
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Keep in an air tight container for extended life.
Ingredients
Rice crispies 300g
Margarine 150g
Golden syrup 360g
Milk powder (contains
sesame)
140g
oranges 3
Lemons 3
Method
1 Zest the fruit and remove the juice.
2. Boil the butter, syrup, zest and juice in a pan for approx ten
minutes until you have a syrup.
3. Take off the stove and add the milk powder to the syrup
and whisk in very quickly.
4. Pour the syrup mixture over the rice crispies and mix in well
until you have all the crispies covered with the syrup.
5. In a baking tin pre lined with grease proof paper, pour the
mixture in and smooth over until it is flat and evenly
covered.
6. Leave to set in a cool place.
7. When set, portion and present for service.
24 Portions Goats Cheese and Caramelised Onion Open TartCitrus Crispy Bar
EF, NF
Cornish FairingsNumber of portions 24
IngredientsAmount
Margarine 100g
Granulated Sugar 100g
Golden Syrup 100g
Plain Flour 225g
Baking Powder 1tspn
Bicarbonate of Soda 1tspn
Ground Ginger 1tspn
Mixed Spice 1tspn
Ground Cinnamon 1tspn
EF, NF
Golden Syrup and Oat CookiesNumber of portions 25
IngredientsAmount
Plain Flour 570g
Margarine 325g
Granulated Sugar 325g
Rolled Oats 100g
Golden Syrup 200g
Baking Powder 40g
Bicarbonate of Soda 20g
EF, NF
Golden Syrup CookiesNumber of portions 24
IngredientsAmount
Plain Flour 260g
Margarine 130g
Caster Sugar 130g
Golden Syrup 130g
Ground Ginger 1½tsp
Bicarbonate of Soda 1½tsp
Baking Powder 1½tsp
EF, NF
Melting MomentsNumber of portions 10
IngredientsAmount
Plain Flour 225g
Caster Sugar 150g
Margarine 175g
Baking Powder 3tspn
Desiccated Coconut 40g
Vanilla Essence 1tspn
EF
Shortbread RoundsNumber of portions 24
Ingredients
Amount
Plain Flour 700g
Margarine 400g
Caster Sugar 200g
Vanilla Essence 5ml
Granulated Sugar 15g
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Dried chopped dates 360g
Oranges 2
Sugar 155g
Plain flour 100g
Baking Powder ½ tsp
Cinnamon 1/2tsp
Coconut 40g
Margarine 270g
Oats 400g
Golden syrup 100g
Method
1. Line a baking tin with greaseproof paper
2. Juice the oranges and soak the chopped dates overnight
with the nutmeg and cinnamon.
3. Melt the margarine and syrup in a warm pan
4. Slowly fold all the dry ingredients to the melted mixture.
5. Take half of mixture and line the BS base with it, pressing
firmly down
6. Arrange the soaked dated on to the top of the prepared
mixture.
7. Then evenly top with the second half of the oat mixture.
8. Bake in a pre heated oven at 160c/325f or Gas 3 for 35-40
minutes.
9. Cool on a wire rack, dust with icing sugar, portion and
serve.
20 Portions Goats Cheese and Caramelised Onion Open TartSpiced Date Bars
EF
Yorkshire Fruit ParkinNumber of portions 24
IngredientsAmount
Water 400ml
Margarine 100g
Light Brown Sugar 175g
Golden Syrup 225g
Black Treacle 225g
Sultanas 100g
Mixed Peel 50g
Plain Flour 450g
Oatmeal 225g
Mixed Spice 2tspn
Ground Ginger 1.5tspn
Bicarbonate of Soda 1tspn
EF, NF
Egg FreeMid Morning Break
Name of Dish Cheese and chive potato cakeNumber of portions 10
Ingredients
Item Amount Supplier Code sap
Grated cheddar cheese 300g Brakes chilled
Potatoes prep 900g Brakes chilled
Chives 45g Brakes chilled
Polenta flour 100g
Oil 40ml Brakes ambient
White onions 100g Brakes chilled
1. Peel and chop the onion very finely.
2. .Sauté the onions in the oil and cool slightly.
3. Cut the potatoes to an even size and boil until cooked, drain the cooked potatoes well and dry in the pan on the stove for a few
minutes, when dry, mash until smooth.
4. Add the chopped chives, onions and cheese to the mashed potato and cool slightly.
5. Roll the potato mix in cling film into a thick sausage shape and place in the fridge to cool for an hour.
6. When cool, slice the sausage potato into ten even slices and dust with the polenta flour.
7. .Place the potato cakes in a greased tray and bake in an oven at 220o for 15 minutes until golden brown.
8. .Place on a white ceramic dish taking care with presentation.
Chef‟s Tip
Make sure the potatoes are very dry, this will make them firm when cooked.
EF,NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The Bagels can be assembled the day before and refrigerated until needed
Ingredients
Bagel 100g Plain (contains
sesame)
5 each
Grated Cheddar Cheese 200g
Fresh Parsley ¼ Bunch
Fresh Thyme ¼ Bunch
Olive Oil 20ml
Method
1. Defrost the Bagels in the fridge overnight
2. Slice the bagels in half to create two hoops
3. Place them on a oven proof tray with the cut surface up
4. Brush evenly with the olive oil
5. Pick the leaves from the thyme and parsley and chop finely
6. Mix the chopped fresh herbs with the grated cheese in a bowl
7. Carefully sprinkle the herby cheese mix over the oiled bagel
8. Ensure all the cheese mix is on the bagel not the tray
9. Place in a pre heated oven 180C for 6-8mins or until the cheese mix
is just golden
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCheesy Herb Bagel
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The potatoes can be cooked and scooped the day before or just cooked
Ingredients
Baking Potatoes 60‟s 5 each
Tomatoes Medium 250g (2 1/2)
Grated Cheddar Cheese 150g
Fresh Chives 15g
Method
1. Bake potatoes whole and allow to cool
2. Cut the potatoes in half long ways
3. Scoop out ¾ of the potato ensuring a 1cm layer of potato
remains
4. Mix the removed potato with ½ of the cheese & the finely
chopped chives
5. Slice the tomatoes allowing two slices per potato half
6. Evenly share out the cheese, potato & chive mix back into
the shells
7. Place the sliced tomato on top
8. Sprinkle the remaining cheese over the top
9. Place in a preheated oven 180C for 12-14mins or until
thoroughly heated through
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartLoaded Potato Skins Filled with Tomato, Cheese & Chives
GF, EF, NF
Pizza Dough Balls Number of portions 20
IngredientsAmount
Bread roll mix 1kg
Mixed Herbs 2 tsp
Garlic 2 cloves
Pizza Sauce 110g
Cheese, grated 110g
Water 625ml
1. Make up bread mix as per manufacturers instructions with warm water & garlic
2. Divide into 100 pieces & roll into balls
3. Place on baking sheet, brush with pizza sauce and grated cheese and allow to prove until twice there
original size
4. Bake in hot oven 190c for 12 mins
5. Serve in a container
HINTS & TIPS
Sell Mayo sachet separately if requested
EF, NF
Bacon and Cheese PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Bacon 300g
Panini bread 10
Cheese grated 200g
1. Cook the bacon and cut into ½” pieces
2. Divide the bacon and place in the sliced Panini rolls
3. Divide the grated cheese and place equal portions on the chopped bacon
4. Cook on a Panini grill or sandwich toaster until golden brown and core temperature of a minimum of 65C.
EF, NF
Bacon Roll/Bap/Sandwich Number of portions Secondary 10
Ingredients
Item Amount
Bacon rashers 20
Floured Bap or 10
Bread bloomer white or brown 20 slices
1. Bake the bacon until golden brown
2. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service.
Chefs Tip:
To keep this recipe milk free please do not add any butter or spread to the bread.
MF, EF, NF
Cheese and Tomato PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Panini rolls 10
Grated cheddar 300g
Tomato 5
1. Slice the Panini roll length wise two thirds the was through
2. Slice each tomato into eight slices.
3. Place four slices of tomato into each sliced Panini and divide the cheese in to equal amounts and top the tomatoes with
the cheese
4. Place on the Panini grill or a sandwich toaster to cook until golden brown.
5. Keep warm in a hot plate before service.
EF, NF
Chicken and Cheese ToastieNumber of portions Secondary 10
Ingredients
Item Amount
Cooked chicken strips 300g
Pizza sauce 150ml
Healthy Options White or Brown sliced bread 20 Slices
Grated cheddar 150g
1. Defrost the chicken strips in a fridge overnight
2. Spread one spoon of sauce on each slice of bread
3. Place even amounts of chicken on each slice, then sprinkle even amounts of cheese on each,
4. Place second slice of bread on the open sandwich.
5. Cook on a Panini grill or sandwich maker until golden brown.
6. Keep warm before service
EF, NF
Chicken Fillet Ciabatta RollNumber of portions Secondary 10
Ingredients
Item Amount
Ciabatta roll 10
Chicken fillet, skin off 5
Tomatoes 3
Iceberg lettuce 1/2
Ground black pepper 3g
1. Bake chicken in the oven at 180C until safe core temperature is achieved.
2. Cut chicken fillet in half length ways, while flat on a board.
3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread an equal amount of
lettuce and place a half chicken breast on top of the lettuce and top with the other half of the roll.
4. Keep warm before service.
MF, EF, NF
Chicken Tikka Panini
Number of portions Secondary 10
Ingredients
Item Amount
Panini rolls 10
Cooked chicken strips 400g
Tikka RTA sauce 400g
1. Defrost chick over night in the fridge.
2. Combine the defrosted chicken and the Tikka sauce together.
3. Slice the Panini bread two thirds the way through down the length of the roll
4. Divide the mixture between each roll and fill evenly
5. Cook in a Panini grill or sandwich toaster until golden brown
6. Keep warm in a hot plate before service.
EF, NF
Hickory Smoked BBQ ChickenNumber of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 850g
Hickory BBQ paste 100g
Wooden skewer 10
Mixed peppers 1
1. Marinade the chicken in the BBQ paste
2. .Press the chicken on to the skewers and alternate with the diced peppers.
3. .Cook in a pre heated oven at 180oC for 15 minutes until core temperature is achieved.
GF, MF, EF
Jerk Chicken Kebabs
Number of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 750g
Jamaican jerk paste 100g
Wooden skewers 10
Mixed peppers 1
Water 15ml
1. Let down the Jerk paste with 1 dessertspoon of water and mix with the diced chicken
2. Push the marinated chicken alternating with the mixed co loured peppers
3. Cook in a pre heated oven at 220C for 12 minutes
GF, MF, EF
Pizza Pinwheel TwistNumber of portions 10
Ingredients
Amount
Dough Ball 420g 2 each
Trattoria Pizza Sauce 120ml
Cheddar Cheese Mild grated 200g
Fresh Basil ½ Bunch
1. Defrost Dough balls overnight in fridge
2. Roll out defrosted dough ball evenly on a floured table until 40cm in diameter and 2-3mm thick
3. Share the pizza sauce between the two dough disks and spread evenly leaving a 2cm boarder around the outside clear
4. Finley shred the basil and scatter evenly onto the sauced area
5. Scatter ¾ of the grated cheese evenly across the sauce area
6. Gently roll the disk from front to back being careful not to squeeze the filling out
7. Slice the pizza log into 5 disks
8. Place them on a greased tray with 8-10cm space between each one
9. Allow them to prove for 30-40mins in a warm area of the kitchen
10. Sprinkle the remaining cheese onto the top of each wheel
11. Place in a pre heated oven 190 C for 12-15mins
12. Serve whilst hot
Chef‟s Tip: They can be made the day before and stored in the fridge then brought out to prove and cook as per instructions
EF, NF
Puff Pastry Savoury Number of portions 10
Ingredients
Item Amount
Puff pastry sheet 1 sheet
Pizza sauce 100g
Grated cheese 200g
Oil 5ml
Peppers 1
1. Cut the pastry into 12 even squares
2. Cut the peppers into small even strips and fry in a touch of oil.
3. Add the pizza sauce to the peppers
4. Divide an even amount into the centre of each pastry square and sprinkle with a touch of cheese.
5. Cook in a pre heated oven at 200C for 12 minutes until golden brown.
EF, NF
Spicy Chilli PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Arrabiatta RTU sauce 150g
Sweet chilli RTU sauces 75g
Panini Roll 10
Grated cheese 200g
Onion 1
1. Peel and slice the onion finely,
2. Combine the sauce, cheese and the sliced inions.
3. Spread bottom of bread with an even amount of mixture
4. Place the to on
5. Cook on a Panini grill or a sandwich toaster until golden brown
EF, NF
Tikka Chicken Kebabs
Number of portions 10
Ingredients
Item Amount
Chicken breast diced 750g
Tikka paste 30g
Wooden skewers 10
Mixed peppers 1
water
1. Marinade chicken with paste with a dessertspoons of water if required.
2. Push chicken onto skewer, alternate with ½” diced coloured peppers
3. Cook in a hot oven until core temperature is achieved.
GF, EF, NF
Vegetable PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Panini roll 10
Tomatoes 5
Grated cheese 300g
Mixed peppers 1 1/2
Onion 1
Rapeseed oil 10g
1. Slice tomatoes into eight slices
2. Slice peppers and onions into thin lengths and fry in oil for five minutes.
3. Lay tomatoes on bottom half of Panini, top with peppers, onions and cheese.
4. Cook in Panini grill or toasted sandwich maker until core temperature is reached.
EF, NF
Nut Free Recipes
* Please use vegetable bouillon paste
Nut Free Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer
Ingredients
Pork 850 g
Soy Sauce 75 ml
Chinese Five Spice 2 tspn
Vegetable Bouillon* (100442) 7g
Water 400ml
Vegetable Oil 25 ml
Savoy Cabbage 300 g
Red Onion 1 no
Fresh Garlic 2 cloves
Coriander 0.25 bunch
Fresh Ginger 1 head
Egg Noodles 500 g
Method
1. Place vegetable stock, soy sauce, finely chopped ginger,
finely chopped garlic and Chinese five spice in a
saucepan and bring to a gentle simmer
2. After 2 minutes add the pork
3. Simmer for 10 minutes until tender, then remove pork and
drain, reserve the liquor
4. Meanwhile soak the noodles in warm water until
rehydrated, then drain well
5. Peel and cut the red onion in half lengthways then finely
slice
6. Quarter the Savoy cabbage, remove the core and finely
slice
7. In a wok heat the vegetable oil, add the onion and cook
until softened, add the cabbage and pork and cook for a
further minute over a high heat
8. Re-heat and season the noodles, place down the centre of
serving dish.
9. Top with the pork mixture and then two to three ladles of
the reserved liquor
10. Finally garnish with shredded coriander
10 Portions Goats Cheese and Caramelised Onion Open TartAromatic Soy Pork with Egg Noodles
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip It may be necessary to seal the beef in several batches to prevent boilingIf time permits make individual pies
Ingredients
Diced Chuck Steak 800g
White Onion 1no
Mushroom 120g
Celery Stalks 6no
Carrots 70g
Vegetable Suet 225g
Fresh Thyme 0.25Bunch
Milk 300ml
SR Flour 500g
Gravy Mix 0.75lt
Margarine 25g
Cracked Black Pepper Pinch
Method
1. Finely chop the carrots, celery and onion, gently cook in the
margarine
2. In a separate heavy bottomed frying pan seal off the meat,
allowing to colour on all sides .
3. Add the meat to the vegetables along with the quartered
mushrooms and thyme .
4.Add enough water to just cover the meat bring to the boil
then reduce to a gentle simmer .
5. Meanwhile make the suet paste, combine the sifted flour
with the suet.
6. Add enough milk to produce a slightly wet dough, wrap and
chill .
7. When the meat is tender approx 1.5 hours thicken with the
gravy mix and adjust seasoning
8. Transfer to suitable serving dish and top with rolled out suet
paste
9. Glaze with a little milk and make three slits in pastry.
10. Cook in pre-heated oven at 180C until pastry is cooked
and golden brown.
10 Portions Goats Cheese and Caramelised Onion Open TartBeef and Mushroom Pie
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Streaky Bacon – cut into 5mm strips 150 g
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon*(100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves and bacon
strips, continue cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Beef Chuck 850 g
White Onion 2 no
Fresh Garlic 2 cloves
Cracked Black Pepper Pinch
Button Mushrooms 220 g
Vegetable Oil 25 ml
Vegetable Bouillon* (100442) 15g
Water 800ml
Gravy Granules 20 g
Tomato Puree 2 tblspn
Fresh Parsley 0.2 bunch
Fresh Thyme 0.2 bunch
Olive Oil 25 ml
Sliced White Bread 2 slices
Method
1. In a heavy bottomed pan heat the vegetable oil, add the
well seasoned beef and brown on all side, this may need
to be done in batches
2. Remove beef from pan and set aside
3. In same pan cook the finely diced onions until softened
then add the finely diced garlic, thyme leaves, continue
cooking for a further 2 minutes
4. Return the beef to the pan add the tomato puree, stir well
5. Add the vegetable stock along with the halved mushrooms
and bring to the boil
6. Add enough gravy mixture to create a thinnish sauce
7. Transfer contents in BS tin or similar and cover with lid
8. Place into a pre-heated oven at 150C and cook until beef is
tender – up to 3 hours
9. Meanwhile remove crusts from bread and cut 1cm dice,
place in bowl and toss with the olive oil and a little pepper,
transfer to a baking sheet and bake in a hot oven until
golden brown and crisp
10. When beef is cooked adjust seasoning and if necessary
thicken sauce
11. Transfer to serving dish garnish with croutons and finely
chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons - Halal
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Minced Beef 1 kg
Sliced Bread – Crusts Off 2 slices
White Onions 1 no
Vegetable Oil 25 ml
Milk 350 ml
Curry Powder 3 tspn
Sultanas 50 g
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
Eggs 3 no
Carrots 160g
Fresh Thyme 0.2 bunch
Turmeric 1 tspn
White Wine Vinegar 2 tblspn
Mango Chutney 2 tblspn
Method
1. Cook the finely chopped onions in the oil until softened add
the grated carrot, finely chopped garlic and curry powder,
continue cooking until softened
2. Add the minced beef and cook until meat is browned,
meanwhile soak the bread in 50ml of the milk and the
vinegar
3. Stir in the sultanas, thyme leaves, mango chutney, the
soaked bread and any excess milk and vinegar mixture,
season generously with cracked black pepper .
4. Place mixture into greased serving dish and smooth out,
cook in pre-heated oven at160C for 60 minutes
5. Meanwhile mix the eggs with the remaining milk and
turmeric and season, pour through a sieve into clean bowl
6. Remove meat from oven and pour egg mixture over
increase oven to 180C and bake for about 35 minutes or
until topping is set and golden and the filling is bubbling
hot
10 Portions Goats Cheese and Caramelised Onion Open TartBobotie – A Classic South African Curry
Chef’s Tip
A bay leaf or two may be placed between the meat and the custard
to aid the presentation
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Pork Shoulder 800g
Chinese Five Spice 1 tspn
Hoi Sin Sauce 200g
Soy Sauce 100ml
Fresh Garlic 1 clove
Fresh Ginger 2 cm piece
Honey 40ml
Cracked Black Pepper Pinch
Light Brown Sugar 40g
White Wine Vinegar 20ml
Spring Onions 0.5 bunch
Method
1. Remove any netting from the pork and cut in half
lengthways, cut slits into the meat 1cm deep every 4cm.
Finely chop the garlic and ginger
2. In a mixing bowl thoroughly combine all the ingredients,
add the pork to the marinade, cover and leave to
marinate over night
3. To cook the pork place on a wire rack set over a roasting
tray half filled with water
4. Place in a pre-heated oven at 170C and, baste the sauce
every 15 minutes with the remaining marinade
5. Halfway through the cooking process turn the meat over to
allow even colouring
6. When cooked remove from oven and allow to rest for 15
minutes before carving
7. While resting place the marinade in a saucepan and reduce
until syrupy, strain and add the finely sliced spring onions,
serve alongside the pork
10 Portions Goats Cheese and Caramelised Onion Open TartChar Siu Pork
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken - diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Grated Cheese 150 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes.
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat .
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce then sprinkle with the cheese
10. Bake in a pre-heated oven at 180C until cheese is golden and
sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas
Chef’s Tip
Clean the serving dish before and after it goes in the oven
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available and time permits use individual pie dishes
Ingredients
Chicken, diced 700g
Chive 0.25 of a bunch
Mushrooms 200g
Cracked black pepper pinch
Onions 200g
Basic Veloute sauce – see
separate recipe* (100442)
1Litre
Margarine 15g
Short crust pastry – see
separate recipe
10 portions
Milk 10ml
Method
1. Prepare chicken veloute, slice mushroom, finely dice onion
and spot chop the chives
2. In a thick bottomed pan cook onions in the margarine until
opaque, add the chicken and pepper and seal well
3. Add the mushrooms and the veloute, bring to the boil then
reduce to a simmer until chicken is just cooked
4. Remove from the heat, add the chopped chive and adjust
seasoning, transfer to serving dish
5. Top with pastry, trim and crimp. Wash pastry with milk and
make three slits ( 1cm ) in pastry
6. Bake in pre-heated oven at 185c until pastry is cooked and
golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Chive and Mushroom Pie
EF, NF
Ingredients
Chicken - Diced 800g
White Onion 200g
Korma Sauce 600ml
Vegetable Oil 20ml
Fresh Garlic 2 cloves
Fresh Coriander 48g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely chop the garlic
2. In a heavy bottomed pan cook the onion in the vegetable oil without colour.
3. Add the garlic and chicken and cook until sealed on all sides.
4. Add the sauce and bring to the boil then reduce to a gentle simmer.
5. When the chicken is cooked remove from heat, add half the shredded coriander .
6. Transfer to serving dish and garnish with remaining shredded coriander
7. Serve with cucumber and mint raitta
10 Portions Chicken Korma
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Clean the serving dish before and after it goes in the oven
Ingredients
Chicken breast, diced 600g
Red Onion 1
White Onion 1
Flour Tortillas 10 no
Fresh Chilli – red - deseeded 1 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400 g
Tomato Puree 40 g
Red / Yellow Pepper 170 g
Grated Cheese 150 g
Cracked Black Pepper Pinch
Thyme 0.2 bunch
Vegetable Oil 10 ml
Five Bean Salad 300 g
Method
1. Finely slice the red onion, chop the garlic and chilli, slice the
peppers, dice the white onion
2. For the tomato sauce - In a heavy bottomed pan cook the white
onion in a little of the vegetable oil until opaque
3. Add the thyme along with the tomato puree and finally the chopped
tomatoes
4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove
from the heat
5. For the filling - In another pan cook the red onion in the remaining oil
until opaque, add the chicken, garlic, chilli and cracked pepper,
continue cooking until chicken is browned and almost cooked
6. Add the peppers, cook for a further minute add the rinsed and well
drained beans
7. Set mixture aside to cool slightly, warm the tortillas. To assemble the
dish – lay a tortilla down flat and place the chicken mixture into
centre, fold two opposite edges in and roll up tightly
8. Place tortillas in a lightly oiled serving dish attempting to keep a
space between each.
9. Cover with the tomato sauce then sprinkle with the cheese
10. Bake in a pre-heated oven at 180C until cheese is golden and
sauce is bubbling
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Bean Enchiladas - Halal
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Garnish with finely chopped coriander just prior to service
Ingredients
Long Grain Rice 700g
Cinnamon stick 1 no
Vegetable Oil 45ml
White Onion – finely diced 300g
Almond Flavouring 4ml
Chicken thigh meat 700g
Fresh Chilli 1 no
Cumin 1 tsp
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
Ground Coriander 1 tsp
Fresh Ginger 1 cm piece
Fresh coriander 50g
Plain Yoghurt 500ml
Turmeric ¼ tsp
Lemon – zest and juice 1 no
Tomatoes 3 no
Method
1. Cook the rice with the addition of the turmeric and the
cinnamon, once cooked drain and keep warm
2. In a heavy bottomed saucepan cook the onion until
opaque, add the chilli, ground coriander, cumin, garlic and
ginger and continue cooking for 2 minutes
3. Add the chicken and seal well on all sides before adding
the lemon juice and zest
4. Place chicken mixture in to a serving dish, slice the
tomatoes and arrange on top of the chicken. Sprinkle with
chopped coriander and top with half the yoghurt
5. Evenly arrange the rice on top of the chicken mixture
6. Pour 150ml of water over the rice and cover well
7. Cook in a pre heated oven for 45 minutes at 180C
8. Once cooked remove the cinnamon stick and drizzle with
the remaining yoghurt
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Biryani
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not make the gravy too thick as it will reduce during the cooking process
Ingredients
Chicken Thighs 20 no
White Onion 1 no
Mushrooms 200g
Bacon 150g
Potatoes 400g
Gravy Mix ?
Water 800ml
Fresh Parsley 80g
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Vegetable Bouillon* (100442) 15g
Method
1. Peel the potatoes and cut into 1cm dice, cut mushrooms in
half lengthways and finely dice the onion
2. Season the chicken with black pepper and seal in the hot
oil, transfer to oven proof dish In the same pan sauté the
potatoes until coloured ,transfer to the chicken pot
3. In the same pan, gently cook the onions until almost
opaque add the mushrooms, continue cooking for 2
minutes before transferring to the chicken pot
4. Prepare the gravy mix using the vegetable stock and cover
the chicken
5. Seal the dish with tin foil and place in pre-heated oven at
180C
6. Meanwhile cut the bacon into thin strips and cook until crisp
in the original pan
7. Finely chop the parsley
8. When the chicken is cooked transfer to a suitable serving
dish and garnish with the bacon and chopped parsley
10 Portions Goats Cheese and Caramelised Onion Open TartChicken Forestiere
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Tacos count as a deep fried food, only two deep fried foods per week
Ingredients
Taco Shells 20
Iceberg Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers
into 1cm dice
2. In a heavy bottomed pan cook the onion in the vegetable oil
until softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour
and tomato puree .
5. Continue cooking for 2 minutes before adding tinned
tomatoes and vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add
the diced peppers and drained and rinsed kidney beans .
8. To assemble the tacos lay finely shredded iceberg in
bottom of the taco shell ( 2 per portion ), load with chilli
and finally dress with salsa sauce.
10 Portions Goats Cheese and Caramelised Onion Open TartChilli Beef Tacos with Salsa Sauce
MF, EF, NF
Ingredients
Chicken Thighs 20 no
Fresh Garlic 2 cloves
Chinese Five Spice 1.5 tspn
Soy Sauce 60ml
Honey 80g
White Onion 1 no
Spring Onion 0.5 bunch
Method:
1. At an angle and using a very sharp knife score the
chicken cutting through the skin and flesh to the bone –
two cuts
2. Prepare the marinade - combine the soy sauce with the
honey, Chinese five spice, finely chopped onion and garlic
3. Combine the marinade with the chicken and leave to
marinade in fridge for at least two hours preferably
overnight
4. Place chicken on baking tray and cook in pre-heated
oven at 180C until chicken is dark golden brown and core
temperature is achieved
5. During the cooking process baste regularly with the juices
that fall to the bottom of the tray
6. Transfer to a suitable serving dish and garnish with finely
sliced spring onions that have been cut on a sharp angle
10 Portions Chinese Chicken
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If only making small quantities this dish can be made in a wok in minutes
Ingredients
Chicken - Diced 800g
White Onion 2 no
Fresh Garlic 2 cloves
Tikka Masala Sauce 600ml
Fresh Coriander 0.4 bunch
Margarine 20g
Raitta 120ml
Method
1. Peel and finely slice the onion into semi circles, finely chop
the garlic
2. In a heavy bottomed pan cook the onion in the margarine
without colour.
3. Add the garlic and chicken and cook the chicken until
sealed on all sides.
4. Add the sauce and bring to the boil then reduce to a gentle
simmer.
5. When the chicken is cooked remove from heat, add half the
shredded coriander .
6. Transfer to serving dish and garnish with remaining
shredded coriander
7. Serve with cucumber and mint raitta
10 Portions Goats Cheese and Caramelised Onion Open TartClassic Chicken Tikka Masala
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip An ideal dish to cut and serve in front of the customer, could be served with a
little extra gravy
Ingredients
Pastry (shortcrust) 10 Portions
Minced Lamb 750 g
White Onion 1 no
Carrot 200 g
Turnip 200 g
Potato 200 g
Vegetable Oil 25 g
Cracked Black Pepper Pinch
Gravy Mix 25 g
Egg 1 no
Water 100ml
Mixed Herbs 1tspn
Method
1. Make the shortcrust pastry according to the recipe, cover
and leave to rest
2. Peel the carrots, turnip and potatoes and cut into 0.5 cm
dice
3. In a heavy bottomed pan heat the oil, add the finely diced
onion and cook until opaque.
4. Add the lamb and cook until well browned add the potatoes,
vegetables and herbs .
5. Season and continue cooking for five minutes, before
adding 100 ml of water.
6. Thicken the mixture with the gravy granules – the idea
being to bring all the ingredients together.- set aside to
cool
7. Meanwhile roll out the pastry into a rectangle 20 cm wide
8. Lay the mixture lengthways down one half, coat the edges
with a little of the beaten egg before folding the pastry
over the meat and sealing all edges
9. Crimp the edges, egg-wash and make three slits along the
top
10. Cook in a pre-heated oven at 180C for 40 minutes until
pastry is golden brown. and core temperature is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartCornish Pasty Slice
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipIf time allows seal the sausage in little oil via frying pan before placing in oven
Ingredients
Potatoes 1.2kg
Savoy Cabbage 300g
Onions 200g (1)
Red Onions 150g (1)
Margarine 40g
Gravy Mix, made up 25g
Milk 50ml
Cumberland sausage Rings 10
Sugar 10g
Method
1. Prepare creamed potatoes as usual – steamer /
combination oven or on stove
2. Prepare and cook Savoy cabbage ( see separate recipe )
3. Peel and finely slice the white onion, cook in a little of the
margarine until opaque
4. Cream the potatoes – if available use mixer with balloon
attachment
5. Warm the milk and the remainder of the margarine and
slowly add to the potato
6. Add the Savoy cabbage and onion to the potato mixture
7. Place Cumberland rings on baking tray and cook in hot
oven
8. For the gravy, caramelise the sliced red onion with the
sugar add gravy
9. Finish the gravy – follow the manufactures instructions, set
aside
10. Place colcannon in centre of plate, top with Cumberland
ring and finish with gravy
10 Portions Goats Cheese and Caramelised Onion Open TartCumberland Sausage Ring with Colcannon and
Caramelised Red Onion GravyEF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mince Lamb 800g
White Onion 1 no
Fresh Garlic 2 cloves
Potatoes 400g
Béchamel Sauce 600ml
Fresh Thyme 0.25 bunch
Aubergine 2 no
Tinned Chopped Tomatoes 200g
Tomato Puree 40g
Vegetable Stock* (100442) 8g
Water 400ml
Vegetable Oil 30ml
Breadcrumbs 100g
Plain Flour 40g
Method
1. Finely chop the onion and garlic, pick the thyme, cut potatoes into
5mm slices
2. Top and tail the aubergines and cut lengthways into 5mm slices.
3. Fry the aubergine in half the vegetable oil until coloured, set aside
on kitchen paper.
4. In a heavy bottomed pan cook the onion in the remaining oil without
colour
5. Add the garlic, thyme and lamb and continue cooking until lamb is
browned
6. Stir in the tomato puree and flour and cook out for two / three
minutes.
7. Add chopped tomatoes and vegetable stock, bring to the boil then
reduce to a simmer.
8. Par-cook the potatoes and when lamb is cooked set aside to cool
slightly.
9. To assemble the dish, place a layer of aubergine on base of serving
dish.
10. Follow this with a layer of lamb, layer of aubergine and final layer of
lamb.
11. Next layer the potatoes on the lamb and top with the warm
béchamel sauce.
12. Finally sprinkle with breadcrumbs and bake for approximately 40
minutes at 180C
10 Portions Goats Cheese and Caramelised Onion Open TartGreek Moussaka
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Pot Roasted Mediterranean Vegetables.
Ingredients
Lamb, minced 1 kg
Onion 400g
Garlic 12g
Rosemary 0.25 bunch
Thyme 0.25 bunch
Tomato puree 30g
Tinned tomatoes 150g
Potatoes, peeled 800g
Water 350ml
Vegetable bouillon* (100442) 5g
Plain flour 30g
Cracked black pepper 10g
Method
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince, finely chopped garlic, chopped rosemary
leaves ( reserve the stalks ), picked thyme leaves
3. Increase the heat to seal the meat and continue cooking
until thoroughly brown
4. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and stir well
5. Slowly add the prepared vegetable stock, bring to the boil
and reduce heat to a gentle simmer
6. Add the reserved rosemary stalks and chopped tomatoes
and continue cooking for approx 30 – 40 minutes
7. Check and adjust seasoning with pepper, place mixture in
serving dish, remove stalks
8. Meanwhile prepare mashed potatoes.
9. Neatly pipe the creamed potato on to the mixture, starting
at the edges and working into the middle
10. Bake in a medium oven until just turning golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartItalian Shepherds Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip As an alternative the chicken can be coated in fine breadcrumb.Add a chilli to the frying pan to introduce a little more heat !This is a coated product which is restricted
Ingredients
Chicken Drumsticks 30 no
Fresh Thyme 0.25 Bunch
Veg Bouillon * (100442) 15g
Paprika 0.5 tspn
Fresh Green Chilli 1 no
Fresh Garlic 2 Cloves
For the Seasoned Flour
Plain Flour 200g
Cracked Black Pepper 0.5 tspn
Paprika 0.5 tspn
Eggs 2
Method
1. Finely chop the garlic and chilli, mix with the paprika, picked
thyme and vegetable bouillon powder
2. Rub the chicken through the spices and leave to infuse for
an hour.
3. Combine the flour with the black pepper and paprika.
4. Crack the eggs and whisk to make a wash.
5. Dip the chicken firstly into the egg then into the flour,
shaking off any excess .
6. Shallow fry the chicken, turning regularly, before
transferring to a roasting tray.
7. Finish cooking the chicken in a pre-heated oven at 180C
until chicken is cooked and core temperature is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartJamaican Fried Chicken
MF, NF
Chef’s Tip If cooking large quantities it may be necessary to batch seal the meat to prevent it fromboiling
Ingredients
Minced Beef 800g
White Onion 200g
Carrots 200g
Swede 200g
Thyme 15g
Vegetable bouillon*
(100442)
20g
Water 1 litre
Gravy Granules 30g
SR Flour 400g
Margarine 200g
Rosemary 15g
Worcester Sauce 2tspn
Vegetable Oil 20ml
Method:
1. In a heavy bottomed pan seal the meat in the vegetable
oil until golden brown, add the picked thyme, diced
onions, diced swede and diced carrot
2. Continue cooking for a further five minutes before adding
the vegetable stock and Worcester sauce, bring to the
boil before reducing heat to a gentle simmer
3. Meanwhile to prepare the cobbles – finely chop the
rosemary and add to the flour, combine with the softened
margarine to form the dough, adding a little liquid if
required
4. On a floured board roll out to a height of 2cm, using a
cutter cut out 5cm discs, place on a greased baking tray,
cook in a pre-heated oven at 180C
5. When meat is cooked thicken with gravy granules, adjust
seasoning then transfer to suitable serving dish, finally
top with the cobbles
10 Portions (Kentish) Beef Cobbler
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The heat of the chilli can be altered by using more or less chilli
Tortilla chips count as a starchy food
Surprisingly the chilli tastes better the day after as the flavours develop and intensify
Ingredients
Beef - Minced 800g
White Onions 2 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 Cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Red / Yellow Pepper 1 Of Each
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Vegetable Oil 20ml
Red Kidney Beans 200g
Plain Flour 40g
Method
1. Finely chop the onions, garlic and chilli. Cut the peppers into 1cm
dice
2. In a heavy bottomed pan cook the onion in the vegetable oil until
softened .
3. Add the beef along with the garlic, chilli and black pepper.
4. Continue cooking the beef until well browned, add the flour and
tomato puree .
5. Continue cooking for 2 minutes before adding tinned tomatoes and
vegetable stock .
6. Bring to the boil, reduce heat to a gentle simmer.
7. Fifteen minutes before the end of the cooking process add the diced
peppers and drained and rinsed kidney beans .
8. Serve with six handmade tortilla chips.( see separate recipe )
10 Portions Goats Cheese and Caramelised Onion Open TartMexican Chilli Beef / Handmade Tortilla Chips
MF, EF, NF
Chef’s Tip
For amore intense flavour leave to marinade overnight
Ingredients
Diced Chicken Breast 800g
Fresh Garlic 24g
Fresh Chilli Green 12g
Fresh Chilli Red 12g
Garam Masala 9g
Fresh Coriander 60g
Lemon - Juiced 2no
Pineapple Juice 120ml
Natural Yoghurt 120ml
Tinned Chopped Tomatoes 120g
Demerara Sugar 40g
Vegetable Oil 20ml
Crème Fraiche 120ml
Method
1. Combine the chicken with the oil, finely chopped garlic and chilli, garam masala, lemon and pineapple juice, chopped coriander and yoghurt - leave to marinade in the fridge for a minimum of I hour.
2. In a heavy bottomed saucepan seal the chicken with the marinade in a over a medium heat. take care not to boil as the sauce will split due to the yoghurt.
3. Add the chopped tomatoes along with the tomato juice and brown sugar and stir thoroughly. Do not overcook as this dish will only take 20 minutes.
4. Fold through the crème Fraiche and transfer to a suitable serving dish and sprinkle with chopped coriander leaves.
10 Portions Makhani Chicken
GF, EF, NF
Chef’s Tip
Can be garnished with fine strips of orange peel and finely shredded spring onion
Ingredients
Beef – Diced Chuck 800g
White Onion 200g
Fresh Garlic 12g
Fresh Ginger 2cm piece
Cinnamon 2g
Turmeric 2g
Cracked Black Pepper 1g
Chickpeas 400g
Plain Flour 30g
Apricots – Pre Soaked 60g
Sultanas 40g
Vegetable Oil 20ml
Vegetable Stock * (100442) 700ml
Cumin 2g
Method
1. Coat the beef in flour, gently heat the vegetable oil in a
heavy bottomed sauce pan before adding the beef and
brown well on all sides
2. Remove the meat from the pan before adding the finely
chopped onion, cook until opaque, add the finely chopped
garlic and ginger along with the dried spices, continue
cooking for a further 2 minutes
3. Return the beef to the pan along with the sultanas and
vegetable stock, bring to the boil, before reducing to a
gentle simmer
4. When meat is tender add the drained and rinsed
chickpeas along with the halved apricots, heat through
before transferring to a suitable serving dish
10 Portions Moroccan Beef and Chickpea Stew
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Streaky Bacon 200g
Button Mushroom 200g
Three Cheese Tortellini 600g
Mozzarella Cheese 140g
Basic Béchamel Recipe 1.2lt
Peas ( defrosted ) 150g
Cracked Black Pepper Pinch
Fresh Garlic 2 cloves
White Onion 1 no
Vegetable Oil 10 ml
Parsley 0.2 bunch
Method
1. Finely chop the onion, parsley and garlic, finely slice the mushrooms
2. Following the manufacturers instructions, cook the pasta „al dente‟ -
refresh and drain
3. In a heavy bottomed pan cook the onion in the vegetable oil until
opaque
4. Add the garlic and mushroom and continue cooking for a further
minute
5. Make the béchamel sauce
6. Cut the bacon into thin strips and cook in a frying pan until browned
and crisp.
7. Add the bacon and any juices to the onion mix, followed by the
béchamel
8. Bring to the boil, reduce to a simmer, check and adjust seasoning
9. Remove from the heat and allow to cool slightly before adding the
pasta, parsley and peas
10. Gently and carefully combine all the ingredients until coated in
sauce
11. Transfer to suitable sized serving dish and sprinkle with cheese
12. Bake in a pre-heated oven at 180C, until cheese is just melted and
core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartMushroom Pea and Bacon Tortellini Bake
EF, NF
Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other
Ingredients
Pork Sausage Meat 750g
Vegetable Suet 250g
SR Flour 500g
Cracked Black Pepper 0.200g
White Onion 200g
Fresh Parsley 20g
Egg 1 no
Fresh Thyme 20g
Method:
1. Combine the flour with the suet, add enough cold water to form a
soft but not sticky dough
2. Tip onto a lightly floured board and gently knead for one minute
3. Roll out just over half the paste to a thickness of 2-3mm and line a
greased baking tin
4. Meanwhile combine the sausage meat with the finely chopped
onion, the picked thyme, finely chopped parsley and cracked black
pepper
5. Evenly distribute the mixture into the lined baking tray and top with
the remaining rolled out pastry, crimping the pastry edges
6. Lightly brush the top of the pie with the beaten egg and make three
diagonal slits
7. Bake in a pre-heated oven at 180C until fully cooked and pastry is
golden brown
8. Allow to cool slightly before portioning and transferring to suitable
serving dish
10 Portions Norfolk Plough Pudding
MF, NF
Ingredients
Onions, diced 200g
Leeks, 200g
Flour 20g
Cream, whipping 50ml
Baking potatoes, 60s 250g
Margarine 20g
Garlic, crushed 18g (approx 3
cloves)
Sweetcorn 200g
Celery 160g
Salmon Steak MSC 140-170g 5
Bay Leaf 2
Milk 500ml
Water 1000ml
Parsley 10g
Method
1. Defrost the fish in the fridge overnight.
2. Chop the parsley. Peel and slice the onion. Peel and chop
the garlic. Wash and slice the leeks. Chop the celery into
rough dice.
3. Peel and dice the potatoes then steam.
4. Heat the margarine in a pan and fry the onion, garlic,
celery and leeks until soft. In a separate pan, place the
milk, water, bay leaf and fish into a pan and bring to the
boil. Simmer until the fish is cooked.
5. Flake the fish. Strain the liquid and reserve.
6. Add the flour to the onion mix and cook out. Add the milk
to the pan gradually until the sauce is thickened.
7. Finish by adding the potatoes, sweetcorn, cream, parsley
and fish.
8. Ensure core temperature reaches 75C
10 Portions Salmon in a Cream and Herb Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip This dish can be prepared the day before and refrigerated.
Ingredients
Puff pastry 1 sheet
Sausage Meat 750g
Tomato Relish 150g
Grated Cheddar Cheese 150g
Red Onion ( Finely Sliced ) 200g
Whole Grain Mustard 50g
Gravy Mix 50g
Egg (Beaten) 1
Method
1. Lay out the puff pastry on the paper sleeve and allow to defrost.
Place the sausage meat, relish and the grated cheddar into a
mixing bowl and mix thoroughly
2. With the pastry in a portrait fashion, place the sausage meat mixture
down the middle of the pastry sheet creating a block
approximately 10cm wide, cut the exposed pastry into 3cm strips
away from the sausage meat
3. Start by brushing the exposed pastry with the ¾ of the beaten egg
then tacking first the top left pastry strip fold it over the sausage
meat then with the top right strip and repeat working form top to
bottom, left to right.
4. Once the platting is completed place the plait on a oven tray and
brush with the remaining egg Bake at 180C for 20-25mins or until
golden and cooked through.
5. Meanwhile cook the sliced onions in a little oil until golden brown add
the mustard and the made up gravy, reduce heat and simmer for 5
minutes
6. Allow the plait to rest for 5 minutes before slicing with a serrated
knife and serve with the hot gravy
10 Portions Goats Cheese and Caramelised Onion Open TartSausage Meat, Cheddar Cheese and Tomato Plait
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve steamed rice
Ingredients
Beef - Diced 800g
White Onion 1 no
Fresh Garlic 2 cloves
Black Bean Sauce 500ml
Peppers - Tricolour 0.5 of Each
Mushroom 300g
Method
1. Peel and cut the onion into 1cm dice. Finely chop the garlic,
cut mushrooms into four
2. Slice the peppers into 5mm strips
3. In a heavy bottomed pan cook the onions
4. Add the garlic and beef and continue cooking until the beef
is coloured on all sides
5. Add the sauce and bring to the boil, reduce to a gentle
simmer, add the mushrooms
6. When the beef is cooked add the peppers and transfer to a
serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Beef in Black Bean Sauce
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Basic Shortcrust Pastry 10portions
Smoked Ham 160g
Cherry Tomato 24no
Margarine 10g
Cracked Black Pepper Pinch
Cheddar Cheese 200g
Milk 400ml
Eggs 4no
Parsley 30g
Method
1. Line a tart tin with the prepared chilled pastry and blind bake until just cooked
2. Cut tomatoes in half lengthways and lay in base of pastry
case.
3. Roll the slices of ham together, shred and scatter on top
of the tomatoes and finally sprinkle cheese on top.
4. Prepare the custard by whisking together the eggs and
milk, add the finely chopped parsley and cracked black
pepper.
5. Pour custard into tart and bake in a pre-heated oven at
160C until set .
6. Allow to cool slightly before cutting.
10 Portions Goats Cheese and Caramelised Onion Open TartSmoked Ham and Tomato Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When cooking the rice, it is important to stir the rice continuously
The rice may absorb a little more or a little less of the stock
Ingredients
Back Bacon Rashers 10no
Arborio Rice 600g
Mushrooms 300g
Peas 300g
Vegetable Stock* (100442) 15g
Water 800ml
Garlic 2 cloves
White Onion I no
Cracked Black Pepper Pinch
Crème Fraiche 150ml
Rosemary 0.25 bunch
Margarine 20g
Method
1. Finely chop the onion, garlic and rosemary fronds, prepare
the vegetable stock
2. Slice the bacon into thin lardons, slice the mushrooms and
defrost the peas
3. In a heavy bottomed pan gently cook the onions in the
margarine until softened
4. Add the garlic, rosemary and rice, continue cooking until
rice is well coated .
5. Add a ladleful of stock to the mix, continue stirring until the
stock is absorbed
6. Continue this way until the rice is soft, tender and creamy in
texture .
7. In a separate pan cook the bacon until crisp and golden
add the mushroom
8. When the mushrooms are just cooked add the peas,
transfer all to the rice.
9. Mix in the crème fraiche, adjust seasoning and transfer to
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartSmoked Bacon, Pea and Mushroom Risotto
GF, EF, NF
Chef’s Tip:
Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta
Ingredients
Spaghetti 700g
Minced Beef 800g
White Onion 200g
Fresh Garlic 12g
Fresh Rosemary 15g
Dried Oregano 5g
Tinned Chopped Tomatoes 200g
Tomato Puree 70g
Vegetable Oil 10ml
Cracked Black Pepper Pinch
Plain Flour 20g
Water 250ml
Vegetable Bouillon * (100442) 5g
Method:
1. Bring 7 litres of water to the boil, do not add salt or oil to the water cook the spaghetti until ‘al dente’ and refresh immediately
2. In a heavy bottomed pan, gently cook the finely diced onion until opaque add the beef, oregano, finely chopped garlic and rosemary and continue cooking ensuring the meat is well browned
3. Reduce the heat and add the flour and tomato puree. When the flour is cooked out add the made up vegetable stock and chopped tomatoes
4. Bring sauce to the boil before reducing to a gentle simmer, when cooked adjust seasoning and transfer to suitable serving dish prior to service
5. Reheat the pasta in batches and serve alongside the sauce
10 Portions Spaghetti Bolognaise
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Any juices remaining from the cooking process can be added to the syrup to intensify the flavour
Ingredients
Shoulder of Lamb 800g
Soy Sauce 50ml
Strong Black Tea 1 bag
Maple Flavoured Syrup 100ml
Marmalade 1 dssrtspn
Chinese Five Spice 20g
Orange juice 125ml
Water 250ml
Method
1. Make tea and allow to cool until just warm, whisk in all the
other flavourings
2. Add the lamb to the marinade and allow to marinate
overnight.
3. Remove lamb from marinade and roast in a pre heated
oven at 180C until cooked.
4. Regularly baste the lamb with the reserved marinade
during the cooking process.
5. The remaining marinade can be reduced to a syrupy liquid
and served with the lamb.
6. Allow the lamb to rest for 20 minutes prior to pulling /
carving in front of customer
10 Portions Goats Cheese and Caramelised Onion Open TartSticky Fingers Shoulder of Lamb
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Tortillas 10no
Cos Lettuce 1 no
Salsa Sauce 100ml
Beef - Minced 800g
White Onions 1 no
Fresh Chilli - Green 2 no
Fresh Garlic 2 cloves
Tinned Chopped Tomatoes 400g
Tomato Puree 60g
Coriander 40g
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 20g
Rapeseed Oil 20ml
Mixed Bean Salad 400g
Plain Flour 40g
Method
1. 1. In a heavy bottomed pan gently heat the oil and add
the finely diced onion and cook until softened before
adding the finely diced garlic and chilli and continue
cooking before adding the beef - seal well .
2. Add the flour and tomato puree and continue cooking for
a further two minutes before adding the prepared
vegetable stock and chopped tomatoes
3. Bring to the boil before reducing to a gentle simmer and
cook for a further 45 minutes add the drained and rinsed
beans, adjust seasoning remove from heat and add
shredded coriander .
4. To assemble – warm the tortillas load with chilli before
topping with finely shredded lettuce and salsa sauce.
10 PortionsGoats Cheese and Caramelised Onion Open TartTex-Mex Beef & Bean Burrito
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken -Diced 700g
Fresh Ginger 1piece
White Onions 1no
Fresh Garlic 2cloves
Thai Curry Paste 85g
Coconut Milk 400ml
Margarine 50g
Vegetable Stock* (100442) 2g
Water 100ml
Flour 50g
Fresh Basil 0.25bunch
Fresh Coriander 0.25bunch
Fresh Chilli - Green 1no
Method
1. Finely chop the ginger, garlic, chilli and onion, shred the
coriander and basil
2. In a heavy bottomed pan, cook the onion in the margarine
until opaque .
3. Add the garlic, ginger, chilli and Thai curry paste, cook for a
further two minutes.
4. Add the flour and cook out,, add chicken stock and coconut
milk
5. Bring to the boil and then reduce to a slow simmer, add the
seasoned chicken
6. Cook until chicken is tender add the basil and coriander
Transfer to a suitable serving dish and serve immediately
10 PortionsGoats Cheese and Caramelised Onion Open TartThai Green Chicken Curry
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
To add a little theatre to the dish assemble in front of the customer
Ingredients
Minced Beef 800g
White Onion 100g
Red Chilli 1 no
Fresh Coriander 30g
Lime 1no
Egg 1no
Flat Bread 10no
Chilli Sauce 100ml
Fresh Garlic 2 cloves
Vegetable Oil 20ml
Healthy Salad 10 Ptns
Breadcrumbs 20g
Method
1. Finely chop the onion, garlic, chilli and coriander, finely zest
the lime and juice
2. Combine the above ingredients with the beef, finely
chopped coriander and the egg
3. If the mixture appear to be a little wet add some
breadcrumbs to stiffen
4. Divide the mix into ten and shape into patties, cover with
cling film and chill for 20 minutes
5. To cook the patties brush with a little oil and roast in a
preheated oven at 180C turning the patties once
6. To Serve – Warm the flat bread top with salad, then the
pattie and drizzle with sweet chilli sauce
10 Portions Goats Cheese and Caramelised Onion Open TartThai Beef Patties with Warmed Flat Bread
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Minced Beef 800g
White Onion ( finely diced) 100g
Egg 1
Worcester Sauce 20ml
Mustard 20g
Cracked Black Pepper 5g
Garnish ingredients
Ciabatta Roll 10
Mixed Leaf 150g
Tomato (sliced) 4
Red Onion (sliced) 100g
Cucumber (sliced) 1/4
Method
1. Place all the burger ingredients into a mixing machine or
bowl and mix thoroughly ensuring an even consistency is
achieved
2. Shape the mixture into 10 even sized patties approx 1cm in
thickness and 12cm diameter.
3. Place patties onto a heated oven tray and cook in a pre
heated oven at 190C for 10 – 12 minutes or until cooked
through.
4. Serve in the split Ciabatta roll filled with salad garnish.
10 Portions Goats Cheese and Caramelised Onion Open Tart“The Ultimate Beef Burger”
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Breasts 10 no
Tomato 200g
Cucumber 150g
Lettuce 150g
Gherkins 100g
Cracked Black Pepper Pinch
Vegetable Oil 10 ml
Red Onion 1 no
Tortilla Wraps 10 no
Method
1. Carefully remove the winglet bone and butterfly the chicken breast.
2. Season the breasts with the cracked black pepper and either pan fry
with a little of the oil or cook in a pre-heated oven at 180C
brushing the breasts with a little oil.
3. Meanwhile slice the cucumber and tomatoes and wash and drain the
lettuce.
4. Slice the red onion into rings and slice the gherkins lengthways,
warm the tortillas.
5. To assemble the burger lay the tortilla flat
6. In one quarter of the tortilla lay the cucumber slices down topped
with the tomato, red onion and gherkin, top this with the chicken,
and finally the lettuce leaves .
7. Fold the tortilla over the chicken to form a semi circle and then over
again to form a pocket. Turn the entire burger over and transfer to
suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open Tart‘The Ultimate Chicken Burger’
Chef’s Tip
Take great care to not over cook the chicken as will become very dry very quickly
Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If time permits lasagne can be prepared the day before
Ingredients
Minced Beef 800g
Lasagne Sheets 300g
Béchamel Sauce 800ml
White Onion 2no
Fresh Garlic 3cloves
Tomato Puree 70g
Water 200ml
Vegetable Stock * (100442) 5g
Chopped Tomatoes 200g
Margarine 20g
Dried Oregano 2 Tspn
Plain Flour 30g
Cracked Black Pepper Pinch
Mozzarella Cheese 150g
Fresh Rosemary 0.20 Bunch
Method
1. In a heavy bottomed pan, cook the finely chopped onion in the
margarine until opaque
2. Add the finely chopped garlic,, chopped rosemary fronds and
oregano, continue to cook, Add the minced beef and continue
cooking until the meat is sealed and browned
3. Add the tomato puree, followed by the flour and cook out for 2
minutes.
4. Add the chopped tomatoes and vegetable stock, bring to the boil.
then reduce to a gentle simmer. Leave to cook, top up with stock
as and if necessary, correct seasoning
5. Meanwhile prepare the béchamel adding half the grated mozzarella
cheese
6. To assemble the lasagne – spread a quarter of the béchamel in
bottom of a suitable sized serving dish, followed by a layer of
pasta, then a layer of sauce .
7. Continue with layers of pasta and meat, aiming for three layers
finishing with pasta.
8. Spread remaining sauce on top of pasta, then sprinkle with
remaining cheese.
9. Cook in a pre-heated oven at 180C and cook until core temperature
is reached and is golden brown.
10 Portions Goats Cheese and Caramelised Onion Open TartTraditional Beef Lasagne
EF, NF
Chef’s Tip Essential to brown the meat, do not be tempted to boil in water
Ingredients
Name Weight
Beef - Minced 1 kg
Onion 400g
Tomato Puree 30g
Tinned Chopped
Tomatoes
150g
Potatoes - Peeled 600g
Water 350ml
Vegetable Bouillon*
(100442)
8g
Plain Flour 30g
Cracked Black Pepper 10g
Method:
1. Gently cook the finely diced onions in a little vegetable oil
until opaque
2. Add the mince and season, increase the heat to seal the
meat and continue cooking until thoroughly brown
3. When meat is browned add the tomato puree, continue
cooking for 3-4 minutes, add the flour and cook out
4. Slowly add the prepared vegetable stock, bring to the boil
before reducing heat to a gentle simmer
5. Add the chopped tomatoes and continue cooking for
approx 30 – 40 minutes
6. Check and adjust seasoning before placing mixture into
suitable serving dish
7. Meanwhile prepare mashed potatoes
8. Neatly pipe the mashed potato on to the mixture, starting at
the edges and working into the middle
9. Bake in a medium oven until just turning golden brown
10 Portions Traditional Cottage Pie
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage
Stages 1 to 4 should be carried out the day before
Ingredients
Pork Belly 800g
Onions 1 (200g)
Carrots 100g
Apples, cooking 2
Gravy Mix 25g
Bay Leaves 4
Black Pepper Corns 10g
Cinnamon stick 2 no
Star Anise 2 no
Water 1 L
Vegetable bouillon* (100442) 20g
Garlic 3 cloves
Method
1. Place pork belly in suitable container { BS tin is perfect ) add
chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon
stick, star anise and crushed garlic
2. Add chicken stock, place lid on container and cook in oven 150c /
Gas Mark 2 until cooked – approx 2.5 hours
3. Remove from oven and allow to cool in the stock, remove from stock
( set aside ) and allow to drain
4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp
knife score skin
5. Rub the skin with a little oil and cut the belly into square shaped
portions
6 Place pork into pre-heated oven 190c, cook until skin is crisp and
golden brown
7. Meanwhile prepare the spiced apple – peel, quarter, chop apple,
place in saucepan with little water & cinnamon
8. When apple is cooked remove cinnamon and break apple gently
9. To make the gravy follow manufactures instructions, using the stock
set aside
10. Serve as a tower with mash, greens / cabbage and hot gravy
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Belly of Pork with Spiced Apple
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Name Weight
Pork Belly 800g
Cinnamon Stick 15g
Carrots 150g
Fresh Garlic 12g
Chinese Five Spice 5g
Soy Sauce 60ml
Honey 80g
White Onion 200g
Vegetable Stock *
(100442)
20g
Water 1l
Method
1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon
2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender
3. When cooked remove from stock and allow to cool, however before completely cool remove ribs and cartilage
4. Press and refrigerate overnight : the following morning using a very sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Chinese five spice
5. Sit the belly in a roasting tray and coat the belly with the basting sauce, leave to marinade for an hour before roasting in a pre-heated oven at 180C
6. Baste the meat frequently with the sauce that will fall to the base of the tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion into squares, transfer to serving dish and top with and residual juices
10 Portions Goats Cheese and Caramelised Onion Open TartTwice Cooked Chinese Pork Belly
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When warming the Yorkshire puddings be careful not over cook
Ingredients
Sausages 20
Yorkshire Pudding 3” 10
Red Onion (thinly sliced) 200g
Gravy Mix 50g
Vegetable Oil 20ml
Whole Grain Mustard 50g
Method
1. Seal the sausages and place in a pre-heated oven at 180C
2. Meanwhile fry the onions in a little oil for 5-6 mins until light
golden brown, add the mustard and made up gravy
mixture, simmer for 8-10mins and remove from the heat
3. When the sausages are cooked cut in half on a sharp
angle.
4. To serve place the warmed Yorkshire pudding onto your
serving dish fill with the sausages and at service top with
the hot onion gravy.
10 Portions Goats Cheese and Caramelised Onion Open TartYorkshire Pudding filled with Sausage and Red Onion Gravy
NF
Nut Free Fish Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
As an alternative to tomato relish, can be served with homemade tartare sauce
Ingredients
Basa/pangasius 400g
Back Bacon 100g
Savoy Cabbage 100g
Potatoes 600g
Parsley 0.25Bunch
Margarine 30g
Spring Onions 0.5Bunch
White Breadcrumbs 200g
Flour 200g
Egg 1 no
Milk 300ml
Cracked Black Pepper Pinch
Tomato Relish – separate
recipe
100ml
Method
1. Boil or steam the potatoes. Poach or steam the pangasius
fillets
2. Cut the bacon into fine strips and cook in a smidgeon of oil
3. Finely shred the cabbage and either steam or cook in
boiling water until just wilted
4. Finely chop the parsley and finely slice the spring onions
5. Mash the potatoes with the addition of 50ml of warm milk
and margarine
6. Flake the pangasius and add to the potato along with the
parsley and spring onion, cabbage and bacon
7. Combine all the ingredients well and divide into 20 equal
portions
8. Roll into balls and then flatten into fishcake patties
9. Whisk the egg with the remaining milk
10. Pass fishcakes through the flour, then the egg wash, then
the breadcrumbs
11. The fishcakes can be deep-fried or shallow fried and then
oven baked
12. Serve two fishcakes to a portion with tomato relish
10 Portions Goats Cheese and Caramelised Onion Open TartBubble & Squeak Fishcakes
NF
Chef’s Tip
Serve with chips, home made tartare sauce and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in
running water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal
weighted portions, set aside
4. Prepare fish batter as par manufacturers instructions
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl,
carefully lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain
well and serve immediately
10 Portions Crispy Battered Fillet of Fish
MF, EF, NF
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Cajun Spice 50g
Plain flour 50g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions, adding the
Cajun spice
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 PortionsCrispy Cajun Battered Fillet of Fish
Chef’s Tip
Serve with chips and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipServe with chips, home made tartar sauce and peas / mushy peas – see separate recipe
When frying the fish remove baskets from fryer
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Plain flour 50g
Thai red curry paste 80g
Fresh Batter 1L
Method
1. Defrost fish overnight in bottom of fridge – do not defrost in running
water
2. Pat defrosted fish dry with paper towel or tea towel,
3. Cut each fillet in half on the angle to produce two equal weighted
portions, set aside
4. Prepare fish batter as par manufacturers instructions , add the Thai
red curry paste and mix through
5. Dip fish into flour, shake off excess, then into batter mix
6. Removing excess batter from fish on side of batter bowl, carefully
lower into deep fat fryer
7. Cook until light / golden brown – approx 90 seconds, drain well and
serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCrispy Fiery Battered Fillet of Fish
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure the water is well chilled prior to use
Prepare batter as close to using as is possible to retain fizz
Ingredients
Plain flour 600g
Sparkling Water 800ml
Baking powder 2 tsp
White wine vinegar 30ml
Method
1. Combine the flour with the baking powder
2. Combine the vinegar and the sparkling water
3. Gently add the liquid to the flour mixture, until a smooth
mixture is obtained
4. Set aside until ready to use
10 Portions Goats Cheese and Caramelised Onion Open TartFresh Fish Batter
MF, EF, NF
Ingredients
Coley (or) 5no
Hake (or) 5no
Cod (or) 5no
Pangasius (or) 5no
Pollack 5 no
Fresh Batter Mix 10 portions
Lemon 2no
Lime 1no
Plain Flour 50g
Method:
1. Defrost chosen fish overnight in bottom of fridge –
carefully remove any pin-bones before cutting fish in half
on a sharp angle
2. Zest and juice the citric fruits and add to the prepared
batter, adjusting consistency as necessary
3. Coat fish in the flour, shake off excess, then into batter
mix
4. Removing excess batter from fish on side of batter bowl,
carefully lower into deep fat fryer
5. Cook until light / golden brown – approx 90 seconds,
drain well and serve immediately
10 Portions Lemon and Lime Battered Fish
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets – 6 x 155g 930g
Fresh Spinach 500g
Béchamel Sauce 700ml
Cheddar Cheese 200g
Chives 0.25 Bunch
Method
1. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake
2. Make béchamel sauce adding half the grated cheese .
3. Remove from heat and sir in the finely chopped chives.
4. Wash and drain the spinach, place in large saucepan
without adding any water.
5. Cook until just wilted, strain to remove any excess liquid.
6. To assemble the dish – lay the salmon on the base of
suitable serving dish.
7. Top with the wilted spinach and finally the cheese sauce .
8. Sprinkle with remaining cheese and bake in a hot oven until
core temperature is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Spinach Florentine
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of
the plate
8. Top with the salmon and penne pasta
9. Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
As an alternative to tomato relish, can be served with homemade tartare sauce
Ingredients
Salmon Fillets 4.5no - 700g
Potatoes 500g
Parsley 0.25Bunch
Margarine 30g
Spring Onions 0.5Bunch
White Breadcrumbs 200g
Flour 200g
Egg 1 no
Milk 300ml
Cracked Black Pepper Pinch
Tomato Relish 100ml
Method
1. Boil or steam the potatoes. Poach or steam the salmon
fillets
2. Meanwhile finely chop the parsley and finely slice the
spring onions
3. Mash the potatoes with the addition of 50ml of warm milk
and margarine
4. Flake the salmon and add to the potato along with the
parsley and spring onion
5. Combine all the ingredients well and divide into 20 equal
portions
6. Roll into balls and then flatten into fishcake patties
7. Whisk the egg with the remaining milk
8. Pass fishcakes through the flour, then the egg wash, then
the breadcrumbs
9. Shallow fry the fishcake so they are golden and then oven
bake
10. Serve two fishcakes to a portion with tomato relish.
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon Fishcakes with Tomato Relish
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Salmon Fillets 700g
Penne Pasta – Dried 325g
Mixed Salad Leaves 400g
Spring Onions 0.5 bunch
Cherry Tomatoes 180g - 30
Method
1. This salad is prepared in front of the customer, so all
ingredients must be placed in suitable serving dishes
2. Gently poach or steam the salmon fillets, when cooked
allow to cool slightly and flake .
3. Cook the pasta until al dente, refresh and drain well
4. Wash the lettuce and drain, cut the tomatoes in half
lengthways.
5. Finely slice the spring onions on an angle
6. Place all the individual components in individual bowls
7. To assemble – place the lettuce leaves in the centre of the
plate
8. Top with the salmon and penne pasta
Scatter / arrange the spring onions and cherry tomatoes
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon and Pasta Salad – Theatre Style
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Remove salmon from packaging and defrost in fridge overnight
Ingredients
Salmon Fillets 700g (4.5)
Fresh Dill 0.25bunch
Three Cheese Tortellini 600g
Mozzarella Cheese 150g
Basic Béchamel Recipe 1.2lt
Baby Spinach 80g
Cracked Black Pepper Pinch
Method
1. Steam or poach the defrosted salmon fillets, set aside to
cool. Following the manufacturers instructions, cook the
pasta „al dente‟ - refresh
2. Prepare the béchamel sauce, adding half the cheese,
cook for 2 – 3 minutes .
3. Remove sauce from heat and set aside until just warm,
transfer to bowl .
4. Finely chop the dill fronds and wash and dry the spinach.
5. Using your fingers gently flake the salmon.
6. Add the salmon, pasta, dill, spinach and black pepper to
the sauce
7. Gently and carefully combine all the ingredients until
coated in sauce
8. Transfer to suitable sized baking dish and sprinkle with
remaining cheese
9. Bake in a pre-heated oven at 180C, until cheese is
melted and core temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartSalmon, Tortellini and Dill Bake
EF, NF
Nut Free Vegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Butternut Squash 2 no ( small )
Fresh Garlic 2 cloves
Vegetable Oil 15 ml
Fresh Chilli 0.5no
Fresh Thyme 0.2 bunch
Courgette 200g
Red Onion 2 no
Cherry Tomato 200g
Goats Cheese 200g
Breadcrumbs 100g
Parmesan Cheese 100g
Peppers 2 no
Parsley 0.25 bunch
Method
1. Peel the squash, cut in half just above the bulbous bottom
2. Using the top part of the squash cut into discs 1.5cm tall
then with appropriate sized cutter, cut into pucks, make a
criss-cross pattern on top of each disc
3. Combine the finely chopped garlic, chilli and picked thyme
with the oil .
4. Rub this mixture into the flesh of the squash and place into
a pre-heated oven 180C until flesh is just tender and
starting to caramelise.
5. Meanwhile to make the topping – cut the courgettes in half
and cut on the angle, peel and cut the onion into wedges
and cut the peppers into 0.5 cm strips .
6. Place on baking sheet, drizzle with a little oil and roast until
tender.
7. Cut the tomatoes in half lengthways and add to the cooked
vegetables .
8. Combine the breadcrumbs, parmesan and finely chopped
parsley
9. Arrange the roasted vegetables on top of the squash, top
with the goat‟s cheese
10. Finely scatter with the breadcrumb mix and return to the
oven for a further 5 minutes and golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Butternut Squash with Goat’s Cheese
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
To serve cut in half on the angle and serve with salsa sauce
Ingredients
Tortilla Pancake 10
Potatoes 300g
Lemon 1no
Black Eyed Beans 200g
Salsa 110ml
Chick Peas 300g
Fresh Garlic 3cloves
White Onion 1no
Cheddar Cheese 400g
Margarine 10g
Cracked Black Pepper Pinch
Sweet Chilli Sauce 80ml
Chopped Tinned Tomatoes 600g
Method
1. Pre-soak the black eyed beans, rinse and drain well, drain
the chick peas set aside
2. Peel and cut potatoes into 1cm dice, cook until just tender,
refresh and drain
3. Cook the finely chopped onion and garlic in the margarine
until opaque
4. Zest and juice the lemon into a suitable sized bowl, add the
chilli sauce, chickpeas, potatoes, black eyed beans,
tomatoes and two thirds of the cheese
5. Thoroughly combine all the ingredients, breaking the
potatoes, beans and peas
6. Divide the mixture between the tortillas and roll up into
cigar shaped parcels
7. Place tortillas into lightly greased serving dish, sprinkle with
remaining cheese
8. Bake in a pre-heated oven at 180C until cheese is melted
and core temperature is reached
10 Portions Goats Cheese and Caramelised Onion Open TartBlack Eyed Bean and Potato Burrito / Salsa
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s TipAll of the pie filling prep can be done the day before
Ingredients
Fresh Leeks 250g
Potatoes 900g
Parsley 10g
Cheese 250g
Onions 100g
Puff Pastry Sheets 0.5
Garlic 1 clove
Basic Veloute sauce – see
separate recipe
400ml
Margarine 10g
Cracked black pepper Pinch
Egg 1
Milk 10ml
Method
1. Peel and slice potatoes 0.5cm thick, steam or simmer for
approximately 5 minutes or until partly cooked
2. Meanwhile grate the cheese, chop the parsley, finely dice
the onion and crush the garlic
3. Fry the onions in half the margarine until opaque add the
garlic and the vegetable veloute
4. Bring to the boil, simmer for five minutes add half the
cheese and all the parsley, adjust seasoning
5. Cut the leeks into roundels and was thoroughly, pan fry in
the remaining margarine
6. To assemble the pie, place a layer of potatoes in bottom of
dish, season, follow with a layer of leeks, then grated
cheese and finally sauce
7. Repeat the layers until all the ingredients have been used
up, tap the dish to help the sauce penetrate
8. Top the pie with puff pastry, trim and crimp the edges, brush
the top with a little egg wash
9. Bake in a pre-heated oven at 180c for approx 15 minutes or
until the pastry is cooked and golden
10 Portions Goats Cheese and Caramelised Onion Open TartCheese Potato and Leek Pie
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Ensure you drain and dry the potatoes well when making your mash
Ingredients
Potatoes (Cut, cooked &
Mashed)
800g
Chickpeas 350g
Feta Cheese (Crumbled) 200g
Fresh Mint (Chopped) ¼ bunch
Fresh Parsley (Chopped) ¼ bunch
Tomato Salsa Sauce 250g
Cracked Black Pepper Pinch
Method
1. Peel and cut potatoes and boil until cooked, drain thoroughly and
mash. Cool.
2. Once the potatoes are cooked, mashed and cooled add the broken
chickpeas crumbed feta and a quarter of the salsa add the
chopped herbs and pepper.
3. Shape the mix into 10 equal cakes and place on a oven tray and chill
for 20 minutes
4. Cook in a pre-heated oven at 180C for 12-15mins and serve
immediately with a spoon of the warm salsa
10 Portions Goats Cheese and Caramelised Onion Open TartChickpea Potato & Feta Cake with Salsa
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Filo Paste 500g
Vegetable Oil 10ml
Potatoes 200g
Chickpeas 300g
White Onion 1 no
Garlic 2 cloves
Peas ( defrosted ) 150g
Curry Powder 1 tspn
Coriander 0.25 bunch
Margarine 50g
Korma Sauce 100g
Method
1. Peel and cut the potato into 1cm dice. Finely dice the onion and
garlic .
2. Place the potato in a pan of cold water, bring to the boil, reduce to a
gentle simmer and cook until just tender, refresh and drain well
3. Meanwhile cook the onion in the vegetable oil until opaque, add the
garlic and curry powder and cook for a further two minutes.
4. Drain the chickpeas and break slightly but do not puree.
5. In a suitable sized bowl carefully mix all the ingredients together, add
the chopped coriander, bind together with just enough of the
korma sauce, set aside.
6. Melt the margarine. Unroll and cut the pastry sheets in half
lengthways.
7. Place one cut sheet on top of another sealing with a little of the
margarine .
8. Place Samosa mix in bottom left hand corner of paste, brush all
edges with a little margarine, then refer to attachment as to how to
fold – follow the numbers
9. Place on baking sheet, brush with remaining margarine and bake in
a pre-heated oven at 165C until golden brown.
10. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartChickpea and Potato Samosa
Chef’s Tip
When preparing the Samosa keep the filo under a damp cloth to prevent it drying out
Serve with a mint and yoghurt dressing
EF, NF
Chef’s Tip
1. Amount of breadcrumbs and egg needed varies – just enough to bind. If chick peas are particularly tough can be warmed first
2. See separate recipe for healthy salad
3. Great dish to assemble in front of the customer
Ingredients
Chickpeas 700g
Fresh Garlic 2 cloves
Parsley 0.25bunch
Cumin 1 tspn
Ground Coriander 1 tspn
Fresh Chilli Green 0.5
Egg 1 no
Breadcrumbs 25g
Cracked Black Pepper 0.200g
Flat Bread 10 no
Red Onion 1no
Natural Yoghurt 50ml
Mint 0.25bunch
Method:
1. Drain, rinse and pat dry the chickpeas – transfer to food processor
2. Finely chop the red onion, parsley, chilli and garlic .- add to
processor
3. Add cumin, breadcrumbs, egg and pepper and blitz until
smoothish.
4. Divide mixture into 10 and shape into walnut sized spheres
5. Seal patties in frying pan, before transferring to oven to finish
cooking.
6. Prepare the dressing by combing the shredded mint with the
yoghurt.
7. Warm the bread and fill with salad and Falafel
8. The Falafel should be dressed at the last minute preferably in font of the customer.
10 Portions Falafel Balls in Warm Lebanese Flatbread
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Onions 2 no
Leeks 300g
Butternut Squash 500g
Cauliflower 400g
Red Lentils ( pre soaked ) 250g
Fresh Garlic 1 clove
Fresh Ginger 40g
Fresh Chilli 1 no
Curry Powder 2 tspn
Limes ( zest and juice) 2
Coconut Milk 500 ml
Vegetable Bouillon* (100442) 10g
Water 300ml
Fresh Coriander 0.25 Bunch
Vegetable Oil 15 ml
Method
1. Finely dice the onion, garlic, ginger and chilli. Slice the leek,
peel and cut the squash into 1.5cm dice, prepare the
cauliflower into small florets
2. In a heavy bottomed pan cook the onion in the vegetable oil
until opaque
3. Add the leeks, garlic and ginger and continue cooking for a
further two minutes.
4. Add the chilli, curry powder, squash and the drained lentils,
continue cooking for a further two minutes before adding
the prepared vegetable stock and coconut milk.
5. Bring to the boil, then reduce to a simmer adding the lime
juice and zest
6. Finally add the cauliflower and cook until all ingredients are
just tender.
7. Adjust seasoning and transfer to suitable serving dish.
8. Sprinkle with roughly chopped coriander .
10 Portions Goats Cheese and Caramelised Onion Open TartGoan Vegetable Curry with Coconut and Lime
Chef’s Tip
Serve with plain boiled or basmati rice
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Goats Cheese 10 slices
Leek 400g
Cherry Tomato 20no
Basic Shortcrust Pastry 10 Portions
Margarine 10g
Cracked Black Pepper Pinch
Milk 400ml
Eggs 4no
Basil 0.25 Bunch
Method
1. Line a tart tin with the pastry and blind bake until just
cooked
2. Slice the leeks into rounds, cook in the margarine until just
softened.
3. Place leeks in bottom of pastry case, cut tomatoes in half
lengthways .
4. Sprinkle tomatoes and shredded basil on top of the leeks
and lay goats cheese on top.
5. Prepare the custard by whisking together the eggs and
milk, add pepper .
6. Pour custard into tart and bake in a pre-heated oven at
180c until set .
7. Allow to cool slightly before cutting.
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese, Leek and Tomato Tart
Chef’s Tip
When lining the tin overlap the pastry and trim after it has been blind baked
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be
served wetWhen preparing the risotto it is most important to stir the mixture continuously
Ingredients
Goats Cheese 220 g
Chives 0.25 bunch
Parsley 0,25 bunch
White Onion 1 no
Fresh Garlic 2 cloves
Lemon 1 no
Arborio Rice 800 g
Vegetable Bouillon* (100442) 15g
Water 800ml
Margarine 20 g
Cracked Black Pepper Pinch
Crème Fraiche 150 ml
Method
1. Finely chop the garlic, onion, parsley and chives. Zest and
juice the lemon
2. In a heavy bottomed pan gently cook the onion in the
margarine until softened.
3. Add the garlic and the rice, continue cooking until the rice is
well coated .
4. Add a ladleful of stock to the rice and continue stirring until
the stock is absorbed
5. Continue this way until the rice is soft, tender and creamy in
texture
6. Beat in the crumbled goats cheese, crème Fraiche and the
juice and zest of the lemon
7. Check and adjust the seasoning if required .
8. Remove from heat and stir in half the parsley and chives.
9. Transfer to a serving dish and garnish with the remaining
herbs.
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese, Lemon and Herb Risotto
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Use frozen goats cheese discs for a more even cooking process When scoring the pastry use a blunt knife
Ingredients
Puff pastry sheet, defrosted 0.5
Onions 800g
Black olives, stoned 40g
Goats Cheese - sliced 20 slices (200g)
Fresh basil 0.5 bunch
Margarine 25g
Method
1. Peel and finely slice the onions, cook in the margarine until just
turning brown, set aside to cool
2. Shred the basil leaves and add to the onion mixture
3. Preheat oven and place a baking tray in it ( this will help the bottom
of the tart cook evenly )
4. Place puff pastry sheet on to silicon paper and score a 2cm edge
around the sides
5. Place onions on to pastry and then neatly top with sliced olives and
goats cheese
6. Remove tray from oven and place tart including paper on tray, return
to oven
7. Cook until golden brown and goats cheese has started to melt
10 Portions Goats Cheese and Caramelised Onion Open TartGoats Cheese and Caramelised Onion Open Tart
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Tomato Relish or Tomato Salsa
Ingredients
Leeks 350g
Potatoes - Creamed 400g
White Breadcrumbs 230g
Cheddar Cheese 200g
Parsley 0.5Bunch
Egg 1
Paprika Pinch
Margarine 30g
Method
1. Cook the finely shredded leeks in the margarine until softened but
without colour
2. Mix the cheese with the potato, chopped parsley, paprika and
enough breadcrumbs to bind to a semi stiff mixture.
3. Divide the mixture and roll into ten even sized shaped patties.
4. Dip the patties into flour, then egg and finally into dried breadcrumbs
.
5. Chill patties for 30 minutes prior to cooking
6. To cook – seal the patties in a little hot oil in a heavy frying pan,
adding colour
7. Transfer to pre-heated oven and cook at 180C until golden brown
8. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartLeek and Cheddar Cheese Patties
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Macaroni 700g
White Sauce 10 Portions
Cheddar Cheese 200g
Mozzarella/cheddar mix 200g
Leeks 200g
Vegetable Oil 10ml
Cracked Black Pepper Pinch
Chives 0.5 bunch
Method
1. Cook the pasta in rapidly boiling water until „ al dente „, refresh
immediately .
2. Meanwhile prepare the white sauce adding ¾ of each of the cheeses
.
3. Remove from the heat and add the pepper and ¾ of the finely sliced
chives.
4. At this stage may need to adjust the consistency of the sauce with a
little milk
5. Gently combine the well drained pasta to the sauce .
6. Quickly sauté the leek roundels in the vegetable oil and add to the
pasta
7. Transfer to a suitable serving dish, sprinkle with the reserved cheese
and bake in a pre-heated oven at 180C until cheese is just melted
and pasta is piping hot .
8. Sprinkle with the remaining chives and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartMacaroni ‘Double‘ Cheese with Fried Leeks
Chef’s Tip
Once the cheese is added to the sauce do not allow sauce to boil
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Tomatoes 5 no
Peppers 1 Yellow 1 Red 1of each
Pizza Sauce 60 ml
Red Onion 1 no
Fresh Garlic 2 cloves
Fresh Rosemary 20g
Black Olives 15 no
Cracked Black Pepper Pinch
Plain Flour 220g
Dried Yeast 1 tspn
Mozzarella Cheese 150g
Olive Oil 20 ml
Egg 1 no
Method
1. Combine the yeast and flour in a bowl, slowly add the egg and
enough olive oil to form a dough, turn the dough out and knead for
about 5 minutes
2. Set the dough aside and leave to prove for about 40 minutes
3. Meanwhile cut the tomatoes into eights, deseed the peppers and cut
into chunks, peel and cut the onions into wedges, finely chop the
garlic combine all the ingredients along with the rosemary and
remaining oil together and roast in a pre-heated oven at 200C
4. Thinly roll out the dough to form the base, top with the pizza sauce
followed by the roasted vegetables, sliced olives and finely the
mozzarella cheese
5. Cook in a pre-heated oven at 180C until risen and golden
6. Slice and transfer to suitable serving dish ready for service
10 Portions Goats Cheese and Caramelised Onion Open TartMediterranean Roasted Vegetable Tart
Chef’s Tip
Although the tart can be prepared in advance for best results cook just prior to service
NF
Chef’s Tip This is a complete dish
Ingredients
Name Weight
Potatoes 1kg
White Onion 2no
Cracked Black Pepper Pinch
Quorn Mince 600g
Fresh Thyme 10g
Vegetable Stock 350ml
Grated Cheese Mix 100g
Vegetable Oil 10ml
Method:
1. Peel and finely slice the onions into semi circles, cook in
the vegetable oil until opaque but without colour
2. Add the minced quorn and freshly picked thyme, continue
cooking until quorn is browned and sealed
3. Meanwhile peel, wash and finely slice the potatoes
4. Slightly over-lapping the potatoes lay one third on the
base of a suitable serving dish followed by half the quorn
mixture and a scattering of black pepper
5. Repeat the process so we end with three layers of potato
and two of onions, prepare hot stock and pour over the
potatoes
6. Place in a pre-heated oven at 180C and cook until just
tender
7. Sprinkle cheese over the top, return to oven and continue
cooking until cheese is melting and turning golden brown
10 Portions Pan Haggerty
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Save broccoli stalks for following days soup or stir-fry
Ingredients
Penne Pasta 750g
Béchamel sauce, see
separate recipe
1 litre
Baby Spinach 80g
Red onion 1 (150g)
Garlic 2 cloves (12g)
Broccoli 150g
Cheese 150g
Leeks 100g
Mushroom 100g
Margarine 10g
Cracked Black Pepper pinch
Method
1.Cook pasta in boiling water until „ al dente „, refresh, drain well
and set aside
2.Cut onion into large dice, slice mushroom, slice leeks, finely
chop garlic, cut broccoli into small florets
3.Cook onions in the melted margarine until opaque, add
mushroom, leeks and garlic – continue cooking
4.When vegetables are almost cooked, remove from heat and add
to the pasta
5.Blanch the broccoli, wash the spinach and add both to pasta
6.Add half the cheese to the hot béchamel, add to the pasta and
vegetables
7.Very carefully, combine all the ingredients, making sure all are
well coated with sauce, adjust seasoning
8.Transfer to serving dish, top with remaining cheese and bake in
pre heated oven at 180c
10 Portions Goats Cheese and Caramelised Onion Open TartPenne Pasta Vegetable Bake
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 900g
White Onion 150g
Edamame Beans 125g
Red Pepper 175g
Leeks 125g
Eggs 4no
Cheese 100g
Rapeseed Oil 20ml
Cracked Black Pepper Pinch
Method
1. Peel, wash and cut potatoes into 1cm dice, peel and
finely slice the onion into half-moons, slice the leeks into
rounds and cut pepper into 1cm dice. Cook until just
tender and refresh
2. Crack the eggs into a suitable mixing bowl, whisk and
season
3. Gently heat the oil in a heavy bottomed frying pan, add
the onion, leeks and red pepper and cook until just
starting to colour
4. Remove from heat, once cooled add to the egg along with
the sautéed vegetables, edamame beans and potatoes
5. Combine all ingredients well before transferring to a lined
baking tray, top with cheese and cook in a pre-heated
oven 170C
6. Once cooked allow to cool slightly before portioning and
transferring to suitable serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartPotato and Vegetable Frittata
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine
Ingredients
Polenta 150g
Chives 0.25bunch
Cracked Black Pepper Pinch
Mozzarella Balls 375g
Garlic 2cloves
Chopped Tomatoes 500g
Tomato Paste 1dssrtspn
Red Onion 2no
Courgette 500g
Aubergine 1no
Rosemary 0.25bunch
Mushroom 250g
Yellow Pepper 2no
Method
1. Finely chop red onions, rosemary fronds and garlic, cut
mushrooms in quarters
2. Deseed and cut peppers into 1cm dice, cut unpeeled
aubergine into 1cm dice.
3. Cut courgettes in half lengthways and then into 1cm.chunks
4. In a heavy bottomed pan cook the onion and rosemary until
softened.
5. Add the garlic and the remaining vegetables continue
cooking for 3 – 4 minutes .
6. Add the tomato paste, chopped tomatoes and bring to the
boil, simmer until cooked.
7. Meanwhile follow manufacturers instructions to make the
polenta, with the addition of the chives and a little cracked
pepper .
8. Pour polenta onto greased tray, when cool cut into 3 inch
discs and brand.
9. Assemble the dish – centre the polenta on plate, top with
ratatouille mix, then slice of mozzarella, tiny drizzle of
olive oil and a little cracked pepper.
10 Portions Goats Cheese and Caramelised Onion Open TartPolenta Cake with Ratatouille & Mozzarella
GF, EF, NF
Chef’s Tip The peppers can also be cooked in oven if no frying pan is available
Ingredients
Portobello Mushroom 10no
Halloumi 400g
Red Pepper 2 (300g)
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Tomato Salsa 80g
Breadcrumbs 60g
Method
1. Remove the stem from the mushroom and brush with a
little vegetable oil, season with black pepper and roast in
a pre-heated oven at 180C until just softened
2. Deseed the red pepper and cut into 1cm slices, heat a
little of the oil in the frying pan and cook until slightly
charred
3. Cut the Halloumi into 1cm slices and griddle until golden
brown, this can also be done on a Panini machine
4. To assemble top the mushroom with the Halloumi
followed by the red pepper strips and sprinkle with
breadcrumbs
5. Return to oven and roast until breadcrumbs are golden
brown, transfer to serving dish and serve with the
warmed salsa sauce
10 Portions Portobello Mushroom and Halloumi Stack
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If time permits lasagne can be prepared the day before
Ingredients
Minced Quorn 600g
Lasagne Sheets 300g
Béchamel Sauce 800ml
White Onion 2no
Fresh Garlic 3cloves
Tomato Puree 70g
Carrots - diced 150g
Celery - diced 150g
Vegetable Stock 5g
Water 200ml
Chopped Tomatoes 200g
Margarine 20g
Dried Oregano 2 Tspn
Plain Flour 30g
Cracked Black Pepper Pinch
Mozzarella Cheese 150g
Fresh Rosemary 0.20 Bunch
Method
1. In a heavy bottomed pan, cook the finely chopped onion in the
margarine until opaque
2. Add the finely chopped garlic,, chopped rosemary fronds and
oregano, continue to cook, Add the carrot, celery and quorn
continue cooking until sealed and browned
3. Add the tomato puree, followed by the flour and cook out for 2
minutes.
4. Add the chopped tomatoes and vegetable stock, bring to the boil.
then reduce to a gentle simmer. Leave to cook, top up with stock
as and if necessary, correct seasoning
5. Meanwhile prepare the béchamel adding half the grated mozzarella
cheese
6. To assemble the lasagne – spread a quarter of the cheese sauce in
bottom of a suitable sized serving dish, followed by a layer of
pasta, then a layer of quorn sauce
7. Continue layers of pasta and quorn sauce, aiming for three layers
finishing with pasta
8. Spread remaining cheeses sauce on top of pasta, then sprinkle with
remaining cheese.
9. Cook in a pre-heated oven at 180C and cook until core temperature
is reached and is golden brown.
10 Portions Goats Cheese and Caramelised Onion Open TartQuorn and Vegetable Lasagne
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Allow the calzone to rest for 5 minutes before slicing, the mixture will remain hot and will hold together
Ingredients
Roast Med Vegetables (
Separate Recipe )
10 portions
Pizza balls 2
Pizza topping 75g
Egg 1
Mozzarella Cheese 150g
Milk 20ml
Plain flour 25g
Fresh basil 0.25 bunch
Method
1. Prepare roasted med vegetables – set aside to cool completely
2. Defrost and prove pizza dough balls – following Trattoria instructions
3. With a little of the flour roll out the dough balls – aiming for more of
an oval than a round
4. Combine the roasted veg with the pizza topping and lay lengthways
off centre on the pizza dough
5. Top the mixture with picked basil leaves and the cheese
6. Whisk the egg and milk together, seal the pizza dough using a
crimping motion
7. Gently and thoroughly brush the calzone with the egg wash and dust
with a little of the remaining sieved flour. Bake in a hot oven, until
golden brown – approximately 10 – 12 minutes
10 Portions Goats Cheese and Caramelised Onion Open TartRoasted Vegetable Calzone
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If parsnips become unavailable sue to seasonal issues they may be substituted with another root vegetable such ad turnip or swede
Ingredients
Potato 500g
Carrots 500g
Parsnips 500g
Lemon ( zest and juice ) 1 no
Vegetable Oil 20 ml
Honey 100g
Eggs 2 no
Garlic 2 cloves
Margarine 100g
Mixed peppers 3 no
Cracked black pepper Pinch
Goats cheese slices 200g
Method
1. Using the potatoes prepare quite a dry mashed potato mixture
2. Wash, peel and grate the carrot and parsnip and along with eggs,
lemon juice and zest, cracked black pepper and finely chopped
garlic add to the potato mixture
3. Place the whole peppers in a hot oven and cook for 15 minutes, take
out and place a cloth over them so they steam themselves.
4. When cool peel the skin off the peppers , deseed and slice finely.
5. Divide the root vegetable mixture into ten and shape into patties.
Seal the patties on both sides in a frying pan before transferring to
a pre-heated oven at 170C to cook through and turn slightly
golden
6. Remove from oven and place a slice of goats cheese on the pattie
and top with an equal amount of sliced peppers and cook for a
further 5 mins or until cheese is just melting
7. Transfer to a suitable serving dish and serve with a warm drizzle of
honey .
10 Portions Goats Cheese and Caramelised Onion Open TartRoot Vegetable and Goat’s Cheese Pattie
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Roasted Med Vegetables 10 Portions
Puff Pastry 1 Sheet
Pizza Sauce 75g
Fresh Basil 0.25 Bunch
Mozzarella Cheese 150g
Egg 1 no
Milk 10ml
Method
1. Prepare roast Mediterranean vegetables, allow to cool
2. Cut pastry in half lengthways, place vegetables down centre but not
to the end .
3. Top vegetables with grated cheese, then top with basil leaves.
4. Mix the milk with the egg and egg wash all sides of the pastry.
5. Fold the short side over the veg and then the long side over and roll.
6. The join should now sit on the bottom, egg wash and cut 3 slits in
pastry.
7. Place roulade onto baking parchment and then onto preheated
baking tray.
8. Bake in pre-heated oven at 200C until pastry is cooked and golden
brown.
9. Allow to cool slightly before slicing into portions.
10 Portions Goats Cheese and Caramelised Onion Open TartRoulade of Roasted Vegetables
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Tip – This dish is best cooked in small quantities – batch cookingIdeally this dish should be cooked theatre style in front of the customer
Ingredients
Quorn Pieces 500g
Noodles 250g
Red Pepper 1no
Yellow Pepper 1no
Fresh Ginger 1piece
Fresh Garlic 2cloves
Savoy Cabbage 200g
Cracked Black Pepper Pinch
Chinese Five Spice 1 tspn
Orange Juice 30ml
Soy Sauce 30ml
Sweet Chilli Sauce 30ml
Method
1. Soak noodles in warm water for 30 minutes, drain well, set aside
2. Meanwhile deseed the peppers and slice very thinly, finely chop the
garlic and ginger.
3. Very thinly slice the Savoy cabbage.
4. Mix together the soy sauce, sweet chilli sauce and the orange juice.
5. In a very hot wok, add a little oil and cook the Chinese five spice add
the quorn.
6. Fry the quorn and when hot, remove from pan, set aside.
7. To the pan add the cabbage, ginger and garlic, stir fry for 1 – 2
minutes .
8. Next add the peppers, return quorn to the pan.
9. Add the sauce, adjust seasoning and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Quorn with ‘Five Flavoured’ Noodles
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 350g
White Onion 1no
Fresh Chilli 0.5no
Five Bean Salad 300g
Carrot 120g
Parsnip 120g
Egg 2no
Rapeseed Oil 20ml
Breadcrumbs 200g
Plain Flour 160g
Method
1. Peel, cook and drain the potatoes, return to the heat to create a
dry mix – mash and add one of the beaten eggs – set aside to
cool
2. In a heavy bottomed pan gently heat the oil before adding the
finely chopped onion, cook until opaque
3. Deseed the chilli and finely chop add to the onion along with the
finely diced garlic, cook for a further minute
4. Peel and grate both the parsnip and carrot and add to the onion
5. Rinse, drain and thoroughly dry the beans and add to the onion
mix
6. Cook for a further two minutes removing all moisture
7. Add mixture to the mashed potatoes and form into 10 even sized
patties
8. Coat in flour, beaten egg and finally breadcrumbs, transfer to
fridge
9. To cook seal in hot oil before transferring to oven
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Bean Burger
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure you use a serrated sharp knife to get a clean smooth cut.
Ingredients
Ratatouille Mix 800g
Tomato wrap 5
Cheddar/Mozzarella mix 200g
Fajita Spice 15g
Five bean salad 300g
Tomato salsa sauce 200g
Fresh coriander ¼ bunch
Method
1. Mix the ratatouille and the Fajita seasoning and roast for 8-
10mins at 180C, allow to cool and place in a bowl, add
the salsa, five bean salad and the chopped coriander
2. Place a wrap on an oven tray spread 1/5 of the veg/salsa
mix out evenly, sprinkle 1/5 of the cheese, place another
wrap on top and repeat with all 3 other wraps.
3. Place in a pre heated oven and cook at 180C for 12-
15mins, allow to rest for 2-3 mins.
4. Cut into 10 even wedges and serve straight away.
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Vegetable & Bean Quesadillas
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Aubergine 125g
Broccoli 125g
Courgette 125g
Peppers 125g
Mushroom 125g
Halloumi 250g
Plain Flour 100g
Cornflour 50g
Sparkling Water – Ice Cold 200 ml
Soy Sauce 100 ml
Caster Sugar 20g
Spring Onion 0.5 bunch
Method
1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the
courgettes on an angle 1cm wide, slice the peppers into 1cm
strips and cut the broccoli into small florets
2. Cut the Halloumi into1cm strips
3. Finely slice the spring onion on a sharp angle and combine with soy
sauce and sugar
4. Pre heat the fryer to 190C
5. Prepare the batter just before you need it – sift the plain flour and
corn flour into a bowl and whisk in the ice cold water
6. Dip the vegetables and cheese into the batter, shake off any excess,
then carefully lower into the hot oil
7. Cook for approximately two minutes until golden and crisp, drain on
kitchen paper
8. Transfer to a warmed serving dish and serve immediately alongside
the dipping sauce
10 Portions Goats Cheese and Caramelised Onion Open TartTempura of Vegetables with Soy Dipping Sauce
Chef’s Tip
Not only should the vegetables be batched cooked but the batter should be batch prepared as well
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Quorn Pieces 500g
White Onion 1no
Fresh Garlic 2cloves
Fresh Ginger 1piece
Fresh Chilli - Green 1no
Coconut Milk 300ml
Flour 25g
Margarine 10g
Vegetable Stock 2g
Water 100ml
Thai Curry Paste 65g
Fresh Basil 0,25bunch
Fresh Coriander 0.25bunch
Cauliflower 120g
Aubergine 1no
Broccoli 120g
Mushroom 100g
Method
1. Finely chop the onion, garlic, chilli and ginger, shred the
basil and coriander
2. Cut the aubergine into 1cm dice, quarter the mushrooms,
prepare the broccoli and cauliflower into small florets.
3. In a heavy bottomed pan cook the onion in the margarine
until opaque
4. Add the garlic, ginger, chilli and Thai curry paste, continue
cooking for 2 minutes
5. Add the flour and cook out, add vegetable stock and
coconut milk
6. Bring to the boil and then reduce heat to a gentle simmer
7. Add the vegetables and when tender add the quorn pieces
and the herbs.
8. Transfer to a suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartThai Green Vegetable and Quorn Curry
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Consistency of sauce may vary but should be able to coat the pasta
Ingredients
3 Cheese Tortellini 750g
Chopped tomatoes 600g
Tomato purée 75g
White Onion 1 no
Garlic 2 cloves
Béchamel sauce 750ml
Veg Bouillon* (100442) 15g
Oil 20ml
Crème Fraiche 250g
Cracked Black Pepper Pinch
Fresh Parsley ¼ Bunch
Method
1. Gently cook the finely chopped onion in the oil until opaque
add the finely chopped garlic and continue cooking for a
further 2 minutes
2. Add the tomato puree followed by the tinned tomatoes and
black pepper, veg stock and 250ml water, cook on a
gentle heat for 20-25mins
3. Add the béchamel, bring back to temperature before
removing from the heat stir in the crème Fraiche and
finely chopped parsley
4. Cook the Tortellini as per manufacturers instructions, drain
well and carefully fold into the sauce and serve
immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartThree Cheese Tortellini with Tomato and Crème Fraiche
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Paella should be moist but not wetRinse the rice prior to use to remove excess starch
Ingredients
White Onion 1no
Fresh Garlic 2cloves
Paprika 0.5tspn
Turmeric 0.5tspn
Vegetable bouillon 20g
Water 1200ml
Fresh Tomato 375g (5)
Long Grain Rice 700g
Peas - defrosted 200g
Peppers 2
Parsley 0.5bunch
Five Bean Salad 400g
Margarine 20g
Quorn Strips 300g
Method
1. Finely dice the onions, chop the garlic, deseed and dice the
peppers (1 red and 1 yellow), dice the tomatoes
2. Cook the onions in the margarine until opaque, add the
garlic, peppers and quorn, continue cooking for 2 minutes
before adding the tomatoes
3. When the juices of the tomatoes begin to run add the rice
and stir until all ingredients are thoroughly combined, then
add most of the boiling vegetable stock .
4. Add the paprika and turmeric, stir well and set to simmer for
20 minutes
5. Stir occasionally to prevent rice from sticking, more stock
may be required to prevent the paella becoming dry
6. Just before the rice is cooked add the peas and mixed
beans, finish cooking.
7. Remove from heat, add the finely chopped parsley and
adjust seasoning.
8. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartValencian Vegetable and Quorn Paella
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can be served with wedges of lemon or lime and / or salsa sauce
Ingredients
Quorn Pieces 500 g
Flour Tortillas 10 no
White Onion 1 no
Fresh Garlic 2cloves
Fresh Chilli - Green 1 no
Peppers – 1 Yellow / 1 Red 1 of Each
Limes 2 no
Coriander 0.25 bunch
French Beans 200 g
Cracked Black Pepper Pinch
Parsley 0.25 bunch
Vegetable Oil 20 ml
Margarine 10 g
Method
1. Trim and blanch the beans in boiling water until al dente – refresh
immediately
2. Finely slice the onion, finely chop the deseeded chilli and finely chop
the garlic
3. Deseed and cut the peppers into 0.5cm slices, zest and juice the
limes
4. Cook the onions and chilli in the margarine until softened, add the
quorn, beans and peppers and continue cooking for a further
minute .
5. Finely add the lime juice and zest along with the finely chopped
parsley and coriander.
6. Adjust the seasoning if required, remove from heat and allow to cool
slightly.
7. Divide the mixture between the tortillas, placing in a line along the
centre .
8. Fold the edges of the tortillas in and roll as tightly as possible.
9. Place tortillas on a very lightly oiled tray and lightly brush tortillas
with remaining oil
10. Bake in a pre-heated oven at 180C until golden brown and core
temperature is achieved.
10 Portions Goats Cheese and Caramelised Onion Open TartQuorn and Vegetable Chimichanga
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When preparing the polenta take care as it can be quite volcanic.
If a griddle is not available the cheese and polenta can be branded using a hot skewer
Another alternative to brand the cheese and polenta is to use the Panini grill
Ingredients
Quorn Sausage 10
Tomato 5
Mushroom 200g
Polenta 300g
Halloumi 400g
Method
1. Prepare the seasoned polenta as par instructions ( 50g per
200ml water ).
2. Cook for five minutes before transferring to oiled tray, allow
to cool and set .
3. Cut the Halloumi into 1cm slices, half the tomatoes
lengthways.
4. Cut the mushrooms in half or quarters.
5. When polenta is set cut into 2 inch rounds and if available
along with the Halloumi griddle on both sides.
6. Start the mushrooms and sausages in a frying pan with a
little oil on the stove, add the tomatoes and grill until
cooked .
7. Transfer the components to a suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open TartVegetarian Mixed Grill
NF
Chef’s TipTo keep the crispness cook as near to service as possible
Ingredients
Name Weight
Filo Pastry 250g
Red Onion 100g
Quorn Pieces -
defrosted
400g
Noodles 200g
Peppers – cut into fine
strips
100g
Fresh Garlic 20g
Carrots – cut into fine
strips
200g
Spring Onion 1 bunch
Sweet Chilli sauce 200ml
Hoi Sin Sauce 100ml
Vegetable Oil 25g
Method:
1. Soak the noodles in warm water for 20 minutes, drain and
pat dry2. Stir-fry the finely sliced red onion, peppers, carrots over a very high heat then add the Quorn pieces, finely chopped garlic, shredded spring onions and hoi sin sauce.3. Add the noodles and continue to stir fry for a further minute, remove from the heat and cool as quickly as possible.4. Unroll the filo and place under a damp tea towel to prevent it drying out.5. Place 1/10 of the vegetable mixture near to the end of the filo, using a pastry brush lightly oil the edges of the filo, fold the sides in and roll away from you to create the spring roll shape.6. Place the spring rolls on a lightly oiled oven tray and brush cook in a pre- heated oven at 200C for 10-12 mins or until they piping hot and golden7. Transfer to a suitable serving dish and serve with sweet chilli dipping sauce.
10 Portions Vegetable Spring Rolls with Chilli Dipping Sauce
NF
Nut Free Carbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Courgettes – prepared
weight
850g
Fresh Thyme 30g
Cracked Black Pepper Pinch
Margarine 15g
Method
1. Pick the thyme, set the leaves and stalks aside
2. Cut the courgettes into 5cm pieces and then into four
lengthways
3. Melt the margarine in a roasting tray, add the courgettes,
thyme, stalks and pepper .
4. Transfer to pre-heated oven 180C and cook until tender,
remove stalks
5. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Courgettes - Vegetables
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Cabbage 250g
Carrots 200g
White Onions 200g
Mayonnaise 400ml
Ground White Pepper Pinch
Method
1. Cut the cabbage into quarters remove the core and shred
finely
2. Peel the carrots and grate, finely cut the onions into semi
circles
3. Thoroughly combine all the ingredients together
4. Transfer to a suitable serving dish
10 PortionsGoats Cheese and Caramelised Onion Open TartColeslaw
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Red Cabbage 1head
Apples 2no
Margarine 50g
Onions 2no
Demerara Sugar 50g
Cracked Black Pepper Pinch
White Wine Vinegar 200ml
Water 200ml
Method
1. Finely shred the red cabbage and slice the onions
2. Sweat in the melted margarine for a few minutes until
softened.
3. Add the wine vinegar and continue cooking until it
evaporates.
4. Add the pepper, water and sugar. .
5. Dice the apples ( no need to peel ) and add to the pot .
6. Cover with a lid and continue cooking for about 30 minutes
until cabbage is tender.
10 Portions Goats Cheese and Caramelised Onion Open TartPickled Red Cabbage
Chef’s Tip
Avoid cooking the cabbage in an aluminium pan
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Leeks – prepared weight 850g
Margarine 15g
Cracked Black Pepper Pinch
Method
1. Remove the root and tip and any damaged outer leaves
2. Slice leeks into 5mm rounds – wash, rinse and drain well.
3. Sauté the leeks in the melted margarine until tender,
season with black pepper
4. Transfer to suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSauté of Leeks - Vegetables
Chef’s Tip
If the centre of the leek is „ woody „ discard and do not use
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available, the swede and potatoes can of course be cooked in the steamer
Ingredients
Potatoes 600g
Swede 600g
Margarine 50g
Milk 50ml
Cracked Black Pepper Pinch
Chives 0.5bunch
Method
1. Place potatoes and swede in a pan of cold water, bring to
the boil and cook until tender
2. Meanwhile warm the margarine and milk and spot cut the
chives.
3. Drain the potatoes and swede and mash adding the
margarine and milk.
4. Add the chives and adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartClapshot - Root Mash
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Potatoes 1.2kg
Milk 50ml
Margarine 40g
Spring Onions 2Bunches
Cracked Black Pepper Pinch
Method
1. Prepare creamed potatoes as normal – boiling or steaming
2. Finely slice the spring onions, white and green part .
3. Gently fold into the prepared cream potato.
4. Adjust seasoning as necessary.
10 Portions Goats Cheese and Caramelised Onion Open TartChamp
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling
until cooked
Ingredients
Potatoes, peeled 1.2kg
Whole grain mustard 3 tbsp
Milk 50ml
Margarine 40g
Method
1. Prepare potatoes as usual – either steamer / combination
oven or on the stove
2. If available use mixer with balloon attachment for larger
quantities
3. Warm milk and margarine in saucepan, slowly add to
potato mixture
4. When creamed add mustard and mix thoroughly, serve
immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCreamed Potato with Grain Mustard
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Be careful to not overcook as they will quickly disintegrate
Ingredients
New Potatoes 1kg
Vegetable Stock* (100442) 20g
Margarine 125g
Cracked Black Pepper Pinch
Water 1000ml
Method
1. Cut new potatoes in half lengthways, lay in bottom of a BS
tin
2. Just cover the potatoes with vegetable stock add cubes of
margarine and pepper.
3. Cook in preheated oven at 180C until just cooked.
4. Remove potatoes from stock and transfer to suitable
serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartFondant Potatoes
GF, EF, NF
Ingredients
Baking Potatoes 5no
Paprika 2 tspn
Cracked Black Pepper Pinch
Margarine 35g
Method
1. Cut potatoes in half lengthways, score the surface in a
criss-cross pattern before placing in a roasting tray
2. Melt the margarine and using a pastry brush liberally coat
the scored potatoes, sprinkle with paprika and finally with
the cracked pepper
3. Place 1cm of water in the bottom of the tray and then
tightly cover with tin foil
4. Place in pre-heated oven at 180C removing the tin foil ten
minutes before the end of the cooking process
5. Carefully transfer to suitable serving dish ready for
service
10 Portions Hunter Style Potatoes
GF, EF, NF
Chef’s Tip As the dish takes less than a minute to cook, cook as close to service as possible
Ingredients
Noodles 400g
Red Onions 150g
Mixed Peppers 200g
Curry Powder 6g
Fresh Chilli 10g
Fresh Garlic 2 cloves
Rapeseed Oil 10ml
Soy Sauce 20ml
Method
1. Soak the noodles in warm water for approx 10 minutes or
until tender, refresh under cold water and drain well.
2. Deseed the peppers and cut into thin strips, peel and cut
the onion into thin slices, finely chop both the garlic and
deseeded chilli
3. In a wok gently heat the oil, add the onion and cook until
opaque, add the curry powder and chilli and continue
cooking before adding the garlic
4. Finally add the peppers and noodles, before adding the
soy sauce. Transfer to suitable serving dish
10 Portions Singapore Noodles
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If the cous cous appears to be sticky add a few drops of olive oil
Ingredients
Cous Cous 500g
Vegetable boullion* (100442) 10g
Coriander 0.25 bunch
Chilli Fresh - Green 0.5 no
Cumin 0.5 tspn
Lemon 1 no
Water 500 ml
Method
1. Combine the cous cous, the finely chopped chilli, cumin
and finely chopped coriander
2. Zest and juice the lemon and add to cous cous .
3. Add boiling stock to the cous cous and stir well, cover with
cling film.
4. Leave to stand for 3-4 minutes until liquid is dissolved.
5. Remove cling film and with a fork separate the grains.
6. Adjust seasoning and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Cous Cous
MF, EF, NF
Nut Free Accompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When warming the milk half an onion studded with cloves and bay leaf may be added to
intensify flavour
Ingredients
Plain Flour 50g
Butter 50g
Milk, warmed 1.2L
Method
1. In a thick bottomed pan melt margarine, reduce heat and
add flour.
2. Continue stirring until mixture leaves edge of pan, increase
heat and add the milk a ladle full at a time
3. Stir continually until sauce comes to the boil, then reduce
heat and simmer for 5 minutes
10 Portions Goats Cheese and Caramelised Onion Open TartBasic Béchamel Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Important to cook the sauce for the 5 minutes to cook out the taste of the flour
Ingredients
Plain flour 50g
Margarine 50g
Vegetable stock* (100442) 1.1L
Milk 150ml
Method
1. Make the stock
2. In a thick bottomed pan melt margarine, reduce heat and
add flour.
3. Continue stirring until mixture leaves edge of pan, increase
heat and add the stock a ladle full at a time
4. Stirring continuously until sauce comes to the boil, then
reduce heat and simmer for 5 minutes
5. Gradually add the milk, remove from heat.
10 PortionsGoats Cheese and Caramelised Onion Open TartBasic Veloute Sauce
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If using a fan assisted oven, disengage the fan prior to cooking
As an alternative any spice or herb can be used instead of chilli
Chips can be prepared up to a week in advance and kept in an air tight container
Ingredients
Flour Tortilla 5 no
Vegetable Oil 20ml
Ground Chilli Powder Pinch
Method
1. Lay a tortilla on a chopping board, brush with a smidgeon
of oil, then sprinkle with chill powder
2. Lay the second tortilla on top of the first and repeat process
with oil and chilli.
3. Continue process until all tortillas are used up.
4. Cut the tortilla stack in half, then each half into half again
5. Finally cut each quarter into three.
6. Lay the individual chips onto a baking sheet and dry in a
hot oven .
10 Portions Goats Cheese and Caramelised Onion Open TartHandmade Tortilla Chips
MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Natural Yoghurt 100ml
Fresh Mint 0.25bunch
Cucumber 0.5
Method
1. Finely shred the mint, finely dice the cucumber, combine
with the yoghurt
2. Refrigerate until needed
10 Portions Goats Cheese and Caramelised Onion Open TartMinted Cucumber and Yoghurt Dressing
Chef’s Tip
Once the cheese is added to the sauce do not allow sauce to boil
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When rolling out the pastry, always turn the pastry and roll away from yourself
Ingredients
Plain flour 500g
Margarine 250g
Water / milk 20ml
Method
1. Rub the plain flour and margarine together until they
resemble fine breadcrumbs
2. Add enough of the milk until a soft dough is obtained –
slightly wet to the touch
3. Wrap pastry in cling film and refrigerate for at least 30
minutes prior to use
10 Portions Goats Cheese and Caramelised Onion Open TartShortcrust Pastry
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mayonnaise 120ml
Capers 3 tbsp
Gherkins 3 tbsp
Red Onion 35g (1/4)
Parsley 0.25 bunch
Method
1. Finely chop the red onion, roughly chop gherkins and
capers
2. Finely chop parsley – combine all the ingredients together
with the mayonnaise
3. Serve in suitable dish
10 Portions Goats Cheese and Caramelised Onion Open TartTartare Sauce
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
There would seem to be lots of hints or tips for Yorkshires – if it works for you, do it
E.G. Allow batter to stand for 3 hours, refrigerate for 12 hours, make the night before, use ice cold milk, add a few drops of vinegar, add a little baking powder etc etc
Ingredients
Plain Flour 300g
Eggs 6
Milk 300g
Veg oil 10ml
Method
1. Preheat oven to 220c or gas mark 8 for conventional oven
2. Using a measuring jug – measure out equal quantities of
the three ingredients
3. Whisk the eggs with 0.75 of the milk, slowly add the flour a
little at a time
4. Add the remaining milk until a lump free smooth batter is
obtained, leave to rest for 1 hour
5. Add a small amount of oil to whatever tins you are using
and place in oven until the oil is smoking
6. Remove trays from oven and quickly add the batter – 0.66
to the top, return to oven
7. After 5 minutes reduce heat to 180c / gas mark 5 and
continue cooking until crisp and golden brown
8. Turn puddings over and brown the bottoms for a further two
minutes, serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartYorkshire Pudding
NF
Nut FreeDesserts
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The boiling of the oranges can be done the day before
When layering the oranges – slightly overlap them
Ingredients
Basic Sponge Recipe 10 Portions
Almond Flavouring 2 tsp
Oranges - Small 5no
Method
1. Prepare basic sponge mixture with the addition of almond
flavouring
2. Meanwhile place oranges in a pan of cold water, bring to
boil, simmer for 2 minutes
3. Remove from water and allow to cool completely.( can be
done well in advance )
4. Thinly slice the oranges and lay half in bottom of cake tin.
5. Place sponge mixture on to the oranges and neatly top with
remaining oranges.
6. Bake in a pre-heated oven at 160C and cook until a skewer
inserted into cake comes out clean.
7. Serve warm with hot custard.
12 Portions Goats Cheese and Caramelised Onion Open TartAlmond and Orange Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve warm with hot Vanilla Custard
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Solid Pack Apples 700 g
Blueberries 100 g
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats and the two sugars, place mixture onto a
baking tray.
3. Cook in a pre-heated oven for approximately 5 mins until
just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces .
5. Gently combine the apple with the frozen berries and place
in serving dish.
6. Top with the crumble mix and bake at 180C until fully
cooked .
10 Portions Goats Cheese and Caramelised Onion Open TartApple and Blueberry Twice Baked Crumble
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Heat the baking sheet in hot oven, remove from oven and transfer the strudel ( sat on parchment paper ) to the sheet – this will ensure a well cooked bottom
Strudel is easier to prepare when pastry is not completely defrosted
Ingredients
Puff Pastry 1 sheet
Solid Pack Apple 800g
Cinnamon 1 tsp
Sultanas 60g
Egg 1
Sugar 60g
Milk 10ml
Method
1.Defrost pastry and cut in half lengthways, drain apples in colander,
when drained place in bowl
2. Combine the sultanas, cinnamon and 50g of the sugar with the
apple. Mix together the egg and milk
3. Place apple mixture down centre of the pastry, leave a 5cm space at
each end
4. Egg wash all the edges of the pastry, fold the short ends over and
then fold the long edge over the apple
5. Roll the strudel, as if making a wrap, keeping it as tight as possible,
ending with the long edge on the bottom
6. Place strudel on baking sheet and egg wash,, sprinkle with
remaining sugar
7. Make 5 small slits ( 1cm ) along the top of the pastry
8. Bake in pre-heated oven at 185c until pastry is cooked and golden
brown
10 Portions Goats Cheese and Caramelised Onion Open TartApple and Cinnamon Strudel
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Solid Pack Apples 700 g
Sweet Pastry 10 Portions
Sultanas 100 g
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Demerara Sugar 45 g
Oats 40 g
Ground Cinnamon Pinch
Method
1. Make the pastry using the sweet pastry recipe. Rest .it for a
minimum of 30 minutes.
2. Roll out the pastry and line a suitable sized baking tray
3. Blind bake in a pre-heated oven at 180C until just cooked.
4. Meanwhile drain apples in a colander and combine with the
sultanas and cinnamon.
5. Rub the flour and margarine together until it resembles
breadcrumbs.
6. Add the oats and the two sugars and set aside.
7. Place the apple mixture into the pastry case and level off
just below the pastry case lip.
8. Top with the crumble mix smooth and level off.
9. Bake in a pre-heated oven at 180C until golden brown and
cooked through.
10. Allow to cool slightly before cutting and transferring to
suitable serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartApple and Sultana Fruesili Tart
Chef’s Tip – When lining the tin with the pastry do not trim the pastry until after it has been blind baked
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not over work the pastry as it will become tough
Ingredients
Sweet Pastry 10 Ptns
Solid Pack Apples 700g
Frozen Blackberries 100g
Milk 10ml
Sugar 30g
Method
1. Thinly roll out just over half the pastry and line suitable
cooking dish .
2. Top with well drained apples and frozen berries
3. Thinly roll out remaining pastry and place on top, sealing
with milk
4. Neatly crimp the edges of the pie, brush with milk
5. Sprinkle top of pie with sugar and make three small slits in
pastry top.
6. Bake in pre heated oven at 170c until pastry is cooked and
golden brown.
12 Portions Goats Cheese and Caramelised Onion Open TartApple and Blackberry Pie
NF
Chef’s Tip
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Solid Pack Apples 800 g
Cinnamon 1tspn
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats and the two sugars, place mixture onto a
baking tray.
3. Cook in a pre-heated oven for approximately 5 mins until
just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces .
5. Gently combine the apple with the cinnamon and place in
serving dish.
6. Top with the crumble mix and bake at 180C until fully
cooked .
10 Portions Apple and Cinnamon Twice Baked Crumble
EF, NF
Chef’s Tip
The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container
Ingredients
Name Weight
Solid Pack Apples 700 g
Ground Ginger Pinch
Ground Cinnamon 1tspn
Plain Flour 180 g
Margarine 90 g
Caster Sugar 45 g
Oats 40 g
Demerara Sugar 45 g
Method
1. Rub the flour and margarine together until it resembles
breadcrumbs
2. Add the oats, ginger and the two sugars, place mixture
onto a baking tray
3. Cook in a pre-heated oven for approximately 5 minutes
until just crisp and crusty
4. Remove from oven and as it cools rub through hands to
remove any large pieces
5. Combine the apple with the cinnamon and place in
suitable serving dish
6. Top with the crumble mix and bake at 180C until fully
cooked
10 Portions Apple Cracknell
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When placing sponge mix into the pastry case always start at the edge so the jam is not forced up the pastry edge
Ingredients
Sweet Pastry Recipe 10 Portions
Basic Sponge Recipe 10 Portions
Mixed Fruit Jam 60 g
Almond Flavouring Few Drops
Dried Apricots 300 g
Icing Sugar 20 g
Method
1. Roll out the pastry and line a suitable sized tin, blind bake in a pre-
heated oven at 160C, remove beans and set aside
2. Soak the apricots in hot water approximately 20 minutes.
3. Carefully spread the mixed fruit jam on the base of the pastry case
4. Add the almond essence to the sponge mix and mix well.
5. Drain well the apricots and carefully add to the sponge mix – try not
to break the apricots when mixing.
6. Place sponge mix into the pastry case and smooth out
7. Bake in a pre-heated oven at 160C for 40 – 50 minutes or until a
skewer comes out clean, allow to cool slightly prior to cutting
8. Dredge with icing sugar prior to service
12 Portions Goats Cheese and Caramelised Onion Open TartApricot Bakewell Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This recipe also doubles as perfect recipe for steamed sponge recipes
Ingredients
Self Raising Flour 340g
Block Margarine 340g
Eggs 6
Caster Sugar 340g
Method
1.Cream the sugar and margarine until smooth and pale in
colour
2.Gradually beat in the eggs, sift the flour and gently fold into
the mixture a little at a time
3.Bake in a pre-heated oven 180c for approx 60 minutes or
until a skewer inserted in cake comes out clean
10 Portions Goats Cheese and Caramelised Onion Open TartBasic Sponge
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Make sure all equipment is clean, dry and free of grease prior to use
Ingredients
Self Raising Flour 255g
Eggs 9
Caster Sugar 255g
Method
1.Crack the eggs into a mixing bowl, add the sugar and whisk
well
2.When light and fluffy and doubled in volume stop and
remove whisk
3.Sieve the flour and gently fold into egg mixture in a figure of
eight motion, bottom to top
4.Bake in a greased tin in a pre heated oven 180C for
approximately 55 minutes
5.When cooked remove from tin and leave to cool on wire
rack
10 Portions Goats Cheese and Caramelised Onion Open TartBasic Sponge – Alternative ( No Fat )
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Custard Powder 110 g
Milk Powder 100 g
Caster Sugar 60 g
Bay Leaf 2 small
Water 1 lt
Method
1. In a thick bottomed pan place 500ml of the water on the
stove to boil.
2. Combine 250ml of the remaining water with the milk
powder and add to the water on the stove, add the bay
leaves.
3. Combine the remaining water with the custard powder and
sugar and mix to a paste.
4. Add to the boiling milk whisking continuously until custard
thickens .
5. Reduce heat to a gentle heat and cook out for a further two
minutes .
6. Remove bay leaves prior to service.
10 Portions Goats Cheese and Caramelised Onion Open TartBay Custard
Chef’s Tip
If available to you use a double boiler
GF, EF, NF
Chef’s Tip
The oatmeal can be toasted in the oven or in a dry frying pan
Ingredients
Blueberries 150g
Oats 100g
Honey 100ml
Vanilla Flavouring Few Drops
Caster Sugar 25g
Lemon 1no
Whipping Cream 600ml
7oz Polarity Squat Cups 10no
Method
1. Place defrosted blueberries in bowl add the sugar and
gently break, do not puree, divide between the squat cups
2. Gently toast the oatmeal, set aside and allow to cool
3. Slightly warm the honey, zest the lemon and whip the
cream to soft peak
4. Gently fold ¾ of the oatmeal, the lemon zest, vanilla
flavouring and the honey into the cream
5. Carefully pipe or spoon the mixture on top of the
blueberries and garnish with remaining oatmeal
6. Transfer to fridge and allow to set for one hour before
serving
10 Portions Blueberry and Oatmeal Flummery
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Keep honey warm in squeezy bottle or use a honey spoon to serve
Ingredients
Plain Flour 375g
Milk 450ml
Eggs 3
Blueberries 600g
Honey 100ml
Baking Powder 3tspns
Margarine 60g
Method
1. Sift the flour and baking powder into a bowl, gradually beat
in the milk.
2. Beat the melted margarine into the eggs and add to the
flour mixture.
3. Gently fold in the blueberries.
4. Lightly grease a heavy bottomed frying pan or griddle.
5. Spoon dessertspoons of the batter onto griddle, spacing
them well apart .
6. Cook for 2 – 3 minutes until bubbles appear, turn over to
finish cooking .
7. Serve with a drizzle of warm honey. Allow 2 pancakes per
portion.
10 Portions Goats Cheese and Caramelised Onion Open TartBlueberry Drop Pancakes
NF
Chef’s Tip
To speed up production and cooking times soften the margarine and warm the milk / cream prior to use
Ingredients
White Sliced Bread 10 slices
Margarine 50g
Sultanas 75g
Milk 400ml
Cream 200ml
Eggs 4no
Caster Sugar 60g
Demerara Sugar 15g
Orange 1no
Method
1. Pre-heat the oven to 180C, lightly butter the serving dish
and zest the orange
2. Leaving the crusts on the bread, liberally butter all the
way to the edges
3. Cut into triangles and neatly arrange half on base of the
serving dish
4. Scatter with the sultanas and neatly top with the
remaining bread
5. Whisk together the eggs and sugar before adding the
cream, milk and half the orange zest
6. Carefully pour over the bread before topping with the
remaining orange zest and demerara sugar
7. Cook until set and golden brown, approximately 35
minutes
10 Portions Bread and Butter Pudding
NF
Chef’s Tip
When pouring the custard into the tart try to pour around the apricots as opposed to over
Ingredients
Name Weight
Sweet Pastry 10 Portions
Apricots – pre soaked 20no
Caster Sugar 40g
Eggs 4no
Milk 500ml
Cream 100ml
Vanilla Flavouring Few Drops
Method
1. Roll out the pastry to approximately 2mm and line a
baking tray, blind bake in a pre-heated oven 180C
2. Meanwhile cut the apricots in half lengthways and lay on
a baking sheet, cut side facing upwards
3. Sprinkle the cut apricots with 20g of the sugar and place
in either a hot oven or underneath a grill to caramelise
4. To make the custard whisk the remaining sugar and eggs
together, before adding the vanilla, milk and cream
5. Neatly arrange the caramelised apricots in the base of the
pastry case before gently pouring over the custard
6. Cook in the pre-heated oven but at 160C until custard is
set
7. Allow to cool before cutting with a serrated knife
10 Portions Caramelised Apricot Custard Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If time and equipment allows this pudding can be steamed
Make breadcrumbs in food processor or freshly grate
Ingredients
Solid Pack Apples 700g
Soft Brown Sugar 50g
Margarine 25g
White Breadcrumbs 75g
Golden Syrup 4 dessertspns
Ground Cinnamon Good Pinch
Lemons 3
Raisins or Sultanas 150g
SR Flour 450g
Vegetable Suet 225g
Milk 300ml
Method
1. Prepare the suet paste – sift the flour and combine with the suet
2. Add enough milk to produce a relatively wet dough, wrap and chill
3. Spread the softened margarine around the inside of the pudding tin,
sprinkle with the soft brown sugar .
4. Now line the tin with 2/3 of the rolled out suet paste
5. Mix together the apples, cinnamon, breadcrumbs, zest of the lemons
and raisins.
6. Pack well into the suet lined tin, top with remaining suet paste.
7. Seal edges well, trim off any excess and glaze top with a little milk,
make 3 slits.
8. Cook in pre-heated oven at 185C for approx 45 minutes, until pastry
is cooked.
12 Portions Goats Cheese and Caramelised Onion Open TartCaramelised Dutch Apple Pudding
EF, NF
Ingredients
Plain Flour 320g
Soft Brown Sugar 270g
Baking Powder 1 tsp
Bicarbonate of Soda 0.5 tsp
Eggs 4no
Vegetable Oil 250ml
Orange (zest) 1no
Lemon (zest) 1no
Carrots 300g
Sultanas 200g
Cinnamon 1 tsp
Mixed Spice 1 tsp
Topping
Icing Sugar 10g
Method:
1. Combine the sifted flour with the cinnamon, mixed
spice, baking powder and bicarbonate of soda, stir in
the sugar
2. Beat the eggs with the oil and zests of the citric fruits,
stir in the grated carrot and fold into the flour mixture
along with the sultanas
3. Spoon the mixture into a lined baking tin and cook in a
pre-heated oven at 160C for 70minutes or until a
skewer inserted into the cake comes out clean.
4. Cool and dust with icing sugar before cutting with a
serrated knife and transfer to suitable serving dish
12 Portions Carrot Cake
MF, NF
Chef’s Tip
Do not overcook – we are looking for a chewy centre and not a cake
Ingredients
Caster Sugar 200g
Margarine 115g
Cocoa Powder 40g
Vanilla Flavouring 1tspn
Eggs 2no
Plain flour 115g
Baking Powder 0.5tspn
Method
1. Thoroughly mix the following in this order:
- Caster Sugar
- Margarine
- Cocoa Powder
- Vanilla Flavouring
- Eggs
- Plain Flour
- Baking Powder
2. Line a shallow baking tin with parchment paper and pre-
heat oven to 180C
3. Cook for approximately 20 minutes, transfer to wire rack
and allow to cool before slicing with a serrated knife
4. Transfer to a suitable serving dish
10 Portions Chocolate Brownies
NF
Ingredients
Olive Oil 150ml
Cocoa Powder 50g
Vanilla Flavouring 2tspn
Plain Flour 125g
Bicarbonate of Soda 0.5tspn
Eggs 3no
Caster Sugar 200g
Method:
1. Sift cocoa powder into a bowl and add approxiamtly125ml
of boiling water until you have a smooth but still runny paste,
whisk in the vanilla and set aside to cool
2. Place olive oil, sugar and eggs in another bowl and beat
together until you have a pale, aerated thickened cream, add
the cocoa mixture beating as you go, scrape down
3. Add the sifted flour along with the bicarbonate of soda,
mix well
4. Pour the batter into a lined baking tin and cook in a pre-
heated oven 170C for approximately 45 minutes
5. Remove from oven and allow to cool in tin before turning
out
10 Portions Chocolate Olive Oil Cake
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with a compote of fruits – either chilled or warm
When lining the tin, trim the pastry after it has been blind baked
Ingredients
Sweet Pastry 10 Portions
Caster Sugar 75 g
Cream 600 ml
Eggs 5 no
Lemons 2 no
Method
1. Roll out the pastry and line a suitable sized tin., blind bake
in a pre-heated oven at 180C, remove beans and set
aside. Reduce the heat of the oven to 150C
2. Zest and juice the lemons, crack the eggs into a bowl add
the sugar and mix well
3. Whisk in the cream and lemon juice, pass the mixture
through a sieve
4. Add the lemon zest and carefully pour the mixture into the
pastry case.
5. Transfer to oven and cook for about an hour until the filling
is just set
6. Chill completely before serving.
12 Portions Goats Cheese and Caramelised Onion Open TartClassic Lemon Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
All dried fruit will remain dry – to achieve a stickier finish braise the fruits prior to use then drain and allow to dry
This cake can also be utilised as a home bake
Ingredients
Margarine 350g
Eggs 6no
Caster Sugar 350g
Plain Flour 450g
Baking Powder 1tspn
Almond Flavouring 2tspn
Mixed Spice 4tspn
Dried Apricots 70g
Mixed Peel 70g
Oranges 1
Lemons 1
Sultanas 350g
Method
1. Pre-heat oven to 175C and grease and flour a baking tin,
2. Cut apricots in half and soak in boiling water
3. Mix together the margarine and sugar until light and fluffy, slowly add the
eggs.
4. Gently fold in the almond flavouring, flour, baking powder and mixed spice
5. Finely zest and juice the lemon and orange, add to the mixture .
6. Fold in the mixed peel, the drained apricots and sultanas .
7. The mixture should be of a dropping consistency, if not add a little milk.
8. Carefully spoon mixture into baking tin and place in pre heated oven
9. The cake is cooked when a skewer inserted into cake comes out clean –
approx 90 min
10. Leave cake to cool slightly in tin before removing to a wire rack.
15 Portions Goats Cheese and Caramelised Onion Open TartDundee Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not make the mess too early or you will find the cream will actually dissolve the
meringue
Ingredients
Whipping Cream 500 ml
Caster Sugar 50 g
Vanilla Flavouring Few Drops
Meringue mix 50 g
Mixed Berry Compote 10 Portions
Water for meringue 225ml
Method
1. Make the meringue as par manufactures instructions, this
can be prepared days in advance.
2. Prepare the compote and chill completely – again this can
be prepared the day before.
3. Add the vanilla and sugar to the cream and whip to soft
peaks .
4. Break up the meringue and gently fold into the cream.
5. Finally add half the compote – just fold it through the cream
once.
6. The remaining compote should be drizzled over the mess
at service.
10 Portions Goats Cheese and Caramelised Onion Open TartEton Mess
GF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can also be utilised as a home bake
For the sauce – to infuse the sauce place 2 star anisse into one pint of cold milk, bring to the boil, make custard as normal
Can be made up to a week in advance
Ingredients
Plain Flour 330g
Ground Ginger 2 tspn
Demerara Sugar 75g
Margarine 150g
Mixed Spice 2 tspn
Golden Syrup 310g
Egg 3no
Milk 225ml
Bicarbonate of Soda 1 tspn
Method
1. Pre-heat the oven to 185C.and grease and line a loaf tin
2. Sift the flour. mixed spice, bicarbonate of soda and ginger in a bowl.
3. Warm the sugar, margarine and golden syrup together in a pan.
4. Beat the egg into the milk, then mix all the ingredients together.
5. Pour the mixture into the loaf tin and spread evenly
6. Bake in the pre-heated oven for approx 45 – 60 min .
7. Remove from loaf tin and leave to stand for a few minutes
8. Serve warm with the sauce of your choice .
12 Portions Goats Cheese and Caramelised Onion Open TartGingerbread Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If basic sponge mixture is too stiff, let down with a little milk
Ingredients
Golden Syrup 150ml
Basic Sponge Recipe 10 Ptns
Margarine 10g
Apples solid pack 600g
Method
1. Grease a suitably sized oven proof baking tin
2. Place golden syrup in bottom of tin and allow to settle
3. Drain the apples and chop into 1cm dice
4. Gently fold the apple into the sponge mixture
5. Carefully spoon sponge mixture on top and gently level off
6. Bake in a preheated oven at 180c until an inserted skewer comes
out clean. (60 mins).
10 Portions Goats Cheese and Caramelised Onion Open TartGolden Syrup and Apple Sponge Pudding
NF
Ingredients
Bananas 10no
Honey 70g
Margarine 25g
Lemon 1no
Method:
1. Zest and juice the lemon and along with the margarine
and honey place in saucepan and heat until ingredients
are melted and combined
2. Meanwhile peel bananas and cut in half lengthways,
place on a lined baking tray and brush with honey mixture
3. Cook in a pre-heated oven at 180C for 3-4 minutes –
honey mixture should be bubbling and bananas just
softening
4. Remove from oven allow to cool on tray for 2-3 minutes
before transferring to suitable serving dish
10 Portions Honey Baked Bananas
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Allow to stand for several minutes before attempting to cut
Ingredients
Mixed Fruit Jam 150 g
SR Flour 330 g
Vegetable Suet 165 g
Egg 1 no
Soft Brown Sugar 60 g
Demerara Sugar 15g
Milk 10 ml
Method
1. Sift the flour into a bowl and add the soft brown sugar and
suet, mix well
2. Add enough water to create a soft but not sticky dough.
3. Roll the dough out into a rectangle approximately 30 cm x
24 cm.
4. Warm the jam just enough for it to start to melt .
5. Brush the dough with the jam leaving a 1 cm border all the
way round .
6. Brush the edges with milk and then roll up and seal the
edges and ends well.
7. Transfer to a lined baking sheet with the sealed edge
underneath.
8. Brush the entire roll with the beaten egg and sprinkle the
demerara sugar.
9. Cook in a pre-heated oven at 190C for 35 – 45 minutes
until golden brown and cooked through.
12 Portions Goats Cheese and Caramelised Onion Open TartJam Roly-Poly
NF
Chef’s Tip
Serve with a chilled compote of fruit and crème fraiche – truly sublime (no pun intended)
Ingredients
Digestive Biscuits 250g
Margarine 80g
Carnation Milk 397g
Limes 4 no
Whipping Cream 350ml
Compote of Fruit 150g
Crème Fraiche 150g
Method:
1. Turn the biscuits into crumbs (food processor / rolling pin)
and combine with the melted margarine
2. Pressing firmly evenly line the base of a cake tin with the
crumbs and chill for 10 minutes
3. Whisk together the cream and carnation milk then add
the lime juice and zest and the cream will magically
thicken!
4. Pour into the lined cake tin and refrigerate for at least two
hours
5. When set use a hot knife to portion and transfer to
suitable serving dish
10 Portions Key Lime Pie
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This dessert may be described as a distant cousin of the Bakewell Tart
Ingredients
Sweet Pastry Recipe 10 Portions
Basic Sponge Recipe 10 Portions
Almond Flavouring Few Drops
Lemon Curd 60 g
Lemon 1 no
Icing Sugar 20 g
Method
1. Roll out the pastry and line a suitable sized tin, blind bake
in a pre-heated oven at 180C, remove beans and set
aside
2. Zest and juice the lemon and along with the vanilla add to
the sponge mix, mix well
3. Carefully spread the lemon curd on the base of the pastry
case.
4. Top with the sponge mixture and smooth out.
5. Bake in a pre-heated oven at 180C for 40 – 50 minutes or
until a skewer comes out clean, allow to cool slightly prior
to cutting .
6. Dredge with icing sugar prior to service.
12 Portions Goats Cheese and Caramelised Onion Open TartLancaster Lemon and Almond Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with warm vanilla custard or warm berry compote
Ingredients
Basic Sponge Recipe 10 Portions
Drizzle
Sugar 200g
Lemons 3 no
Water 100ml
Method
1. Prepare and cook the basic sponge as per recipe with the
addition of the zest of the lemons
2. While the sponge is cooking place the water, sugar and
juice of the lemons into a pan and boil until a thin syrup is
formed .
3. As soon as the sponge is cooked remove from the tin and
transfer to a wire rack and pierce the top with a skewer
numerous times.
4. Pour the hot syrup over the cake and allow to soak through.
12 Portions Goats Cheese and Caramelised Onion Open TartLemon Drizzle Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
For the best effect use small cubic bowls available from Remmerco
Use raspberries at room temperature when their flavour is at its fullest. Alternatively use frozen raspberries allowing them to defrost before dredging with icing sugar.
This could be served as a grab and go dessert without the biscuits if required
Ingredients
Lemon Curd 200 ml
Greek Yoghurt or 600 ml or
Easy Yo 600 ml
Raspberries 200 g
Icing Sugar 40 g
Shortbread Fingers – see
separate recipe
10 no
Method
1. Place the lemon curd and yoghurt in a bowl, fold together to
form a rippled effect, place in individual bowls and chill -
alternatively layer the individual bowls
2. Dredge the raspberries with icing sugar and allow to stand
3. Just before service carefully top the individual yoghurts with
the raspberries
4. Serve with shortbread finger
10 Portions Goats Cheese and Caramelised Onion Open TartLemon Curd & Yoghurt Fool served with Shortbread Fingers
NF
Chef’s Tip
Make sure cream is chilled prior to use
Ingredients
Whipping Cream 500ml
Natural Yoghurt 200ml
Lemon 1no
Caster Sugar 50g
Apricot Biscotti Sep Recipe
Method
1. Place cream in suitable sized bowl add the sugar, juice
and zest of the lemon
2. Whip until soft peaks are formed, before gently folding in
the natural yoghurt
3. Transfer to suitable serving dish and chill ready for
service
4. Serve with Apricot Biscotti
10 Portions Lemon Syllabub with Apricot Biscotti
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
After stage two and three if the mixtures (esp. cocoa one ) are too stiff they can be let down with a little milk
Ingredients
Margarine 340g
Caster Sugar 340g
Eggs 6
Self Raising Flour 305g
Cocoa 35g
Method
1.Cream the sugar and margarine together until smooth and pale in
colour
2.Gradually and slowly beat in the eggs, remove half the mixture and
gently fold in 170g of sifted flour
3.To the other half gently fold in the remaining sifted flour and sifted
cocoa powder
4.Grease and flour suitable cooking container, using a chequered
board effect place the two mixes into container
5.The mixes should touch each other – plain, cocoa, plain, cocoa etc
6.With a dining room knife, swirl the two mixes into each other, ensure
knife touches bottom of container
7.Cook in a pre-heated oven 180c for approx 60 minutes or until a
skewer inserted into cake comes out clean
12 Portions Goats Cheese and Caramelised Onion Open TartMarble Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with warm vanilla custard
Ingredients
Basic Sponge Recipe 10 Portions
Marmalade 200g
Method
1. Gently warm the marmalade over a low heat, stirring
continually
2. Pour marmalade into the bottom of sponge tin, before
carefully topping with the sponge mixture
3. Cook in pre heated oven at 180C, turn sponge upside down
and allow to cool on wire rack
10 Portions Goats Cheese and Caramelised Onion Open TartMarmalade Sponge Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Pre –heat the baking tray before placing jalousie on it
Ingredients
Pears 10no
Mincemeat 600g
Puff Pastry Sheet 1no
Milk 20ml
Egg 1no
Caster Sugar 25g
Method1. Cut the just defrosted puff pastry sheet in half lengthways
2. Then cut each half lengthways again, but this time just off centre
3. Prick the thinner strip with a fork several times, fold the thicker side in half
lengthways
4. Thicker side – from the fold cut strips 1cm apart, leaving a 1cm edge /
border
5. Spread the mincemeat down the centre of the thin strip of pastry, leave a
1cm edge
6. Top the mincemeat with the pears, core side
down and lengthways
7. Make egg wash from the milk and egg and brush the edges
8. Place the folded pastry strip along one side of the base, then fold out and
over
9. Seal and trim the edges, egg wash the top and sprinkle with the sugar
10. Bake in a pre-heated oven – 200C until pastry is cooked and golden
brown
10 Portions Goats Cheese and Caramelised Onion Open TartMincemeat and Pear Jalousie
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Margarine 250g
Caster Sugar 250g
Eggs 4no
Polenta 140g
Plain Flour 200g
Baking Powder 2tspn
Orange 1no
Method
1. Cream the margarine and sugar together until light and
fluffy, add eggs one at a time and mix thoroughly
2. Once the mixture is combined add all the dry ingredients
and zest and juice of the orange
3. Transfer mix to lined baking tray and cook in a pre-heated
oven at 170C for approximately 50 minutes or until an
inserted skewer comes out clean, when cooked remove
from tray and transfer to a wire rack
4. Allow to cool completely before portioning and transfer to
suitable serving dish
10 Portions Goats Cheese and Caramelised Onion Open TartOrange Polenta Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This dessert is based on the classic French Tarte Bourdaloue – made with frangipane :
therefore a few drops of almond essence could be added to the sponge mixture
Ingredients
Sweet pastry
Plain Flour 500g
Margarine 250g
Milk 20ml
Caster Sugar 50g
Egg 1
Filling
Tinned pears 10 halves
Sponge mix 500g
Water 250ml
Method
1. Rollout and line a suitable sized tin with sweet pastry ( see
separate recipe )
2. Blind bake the pastry case, when cooked set aside and
allow to cool
3. Make up the sponge mix with the water and carefully place
in pastry case
4. Drain the pears and core side down neatly press the pears
into the sponge mixture until they touch the pastry
5. The idea being when cooked the top of the pears should be
poking through the sponge
6. Serve warm with hot custard
10 Portions Goats Cheese and Caramelised Onion Open TartPear Tart
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Best served warm but equally nice served chilled
As pumpkin is only available in October/November this is a seasonal dish which would be a great guest dish
Ingredients
Pumpkin Puree 425 g
Whipping Cream 500 ml
Egg 2 no
Golden Syrup 1 tblspn
Ground Cinnamon 1 tspn
Ground Ginger 0.5 tspn
Mixed Spice 0.5 tspn
Vanilla Flavouring Few Drops
Soft Brown Sugar 60 g
Sweet pastry 10 portions
Method
1. Make the sweet pastry following the recipe
2. Line a baking tray with the sweet pastry and bake blind in a
pre-heated oven at 180C
3. Meanwhile place all the other ingredients in a suitable sized
bowl and whisk continually until all the ingredients are
thoroughly combined.
4. Pour mix into the pastry case and bake in a pre-heated
oven at 180C for 30 – 40 minutes until the pie is just set
12 Portions Goats Cheese and Caramelised Onion Open TartPumpkin Pie
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve warm with light dusting of icing sugar
Ingredients
Plums 600 g
Soft Brown Sugar 60 g
Natural Yoghurt 200 ml
Basic Sponge Recipe 10 Portions
Method
1. Place plums on baking sheet and sprinkle with sugar, place
in pre-heated oven 200C
2. Bake until sugar has melted and plums have just started to
caramelise but still firm.
3. Fold the yoghurt into the sponge mix to let it down – should
resemble a thick batter.
4. Line a baking tin and pour batter into it
5. Place plums gently onto / into the batter core side up gently
pushing into the batter
6. Cook in a pre-heated oven 180C for 30 minutes or until
golden and set but cooked through.
10 Portions Goats Cheese and Caramelised Onion Open TartRoasted Plum Clafoutis
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When raspberries are in season the berries can be substituted for them
Ingredients
Oats 100 g
Fruits of the Forest 250 g
Honey 120 ml
Whipping Cream 600 ml
Icing Sugar 50 g
Method
1. Combine the oats and icing sugar and toast in a pre-heated
oven 180C until golden brown, set aside to cool
2. Place defrosted berries ( reserve a few for garnish ) into a
mixing bowl and add the warmed honey, gently crush
together
3. Add the toasted oats ( reserve a few for garnish ) to the
mixture and stir until combined
4. Meanwhile whip the cream to soft peak stage
5. Gently fold the oat mixture into the cream until thoroughly
combined
6. Transfer to a suitable serving dish and sprinkle with the
reserved fruits and oats
10 Portions Goats Cheese and Caramelised Onion Open TartScottish Cranachan with Wild Berries
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can be made the day before and kept in an air-tight container
Ingredients
Plain Flour 180 g
Caster Sugar 55 g
Margarine 125 g
Granulated Sugar 25 g
Method
1. Beat the margarine and caster sugar together until smooth
2. Stir in the flour to create a smooth paste
3. Turn on to a lightly floured work surface and roll out to a
thickness of 1cm
4. Cut into fingers and place on a baking tray, prick each
finger with a fork
5. Sprinkle with granulated sugar and chill for 15 minutes
6. Bake in a pre-heated oven at 190C until a pale golden
brown
7. Transfer to a wire rack and set aside to cool
10 Portions Goats Cheese and Caramelised Onion Open TartShortbread Fingers
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Works well with other tropical fruits and other flavours of jelly
Ingredients
Sparkling Water 1.2 lt
Fresh Mango 1 no
Passion Fruit 2 no
Orange Jelly Crystals 300g
Water 200 ml
Method
1. Whisk the jelly crystals into200ml of boiling water, set aside to cool
2. Meanwhile peel and remove the stone from the mango, before
cutting into 0.5cm dice
3. Divide the mango and place in bottom of 10 small cubic bowls
4. When the jelly is cool but before it has set whisk in the sparkling
water
5. Pour jelly into the cubic bowls and refrigerate to set
6. Meanwhile cut passion fruits in half and with a teaspoon remove
seeds, flesh and juice
7. When the jelly has set top with the passion fruit extract and serve
10 Portions Goats Cheese and Caramelised Onion Open TartSparkling Tropical Fruit Jelly
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
After stage 2 if mixture is too stiff it can be let down with a little milk
If steaming sleeves are available in your unit – happy days !!
Ingredients
Self Raising Flour 270g
Margarine 340g
Eggs 6
Caster Sugar 340g
Cocoa powder 70g
Method
1. Cream the sugar and margarine together until smooth and
pale in colour
2. Gradually and slowly beat in the eggs, sift the flour and
cocoa and gently fold into the mixture a little at a time
3. Grease and flour suitable cooking container, evenly spread
mixture into container
4.Tightly cover the container, steam for approximately 1.5
hours or until a knife inserted into mix comes out clean
12 Portions Goats Cheese and Caramelised Onion Open TartSteamed Chocolate Sponge Pudding
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can also be served cold as a home bake
Ingredients
Dates - chopped 350g
Water 500ml
Bicarbonate of Soda 2 tspn
Margarine 275g
Caster Sugar 275g
Eggs 4no beaten
SR Flour 275g
Vanilla Essence 2 tspn
Method
1. Pre-heat the oven to 180C and grease a baking tin
2. Boil the dates in the water for about 4 minutes until soft,
then add the bicarbonate .
3. Cream the margarine and sugar together until light and
fluffy, add eggs beat well.
4. Mix in the dates, flour and vanilla, pour into the baking tin.
5. Cook in the pre-heated oven for approx 35 – 40 minutes,
until firm to the touch.
6. Serve warm with toffee sauce or hot custard.
12 Portions Goats Cheese and Caramelised Onion Open TartSticky Toffee Pudding
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This dish must be made the day before. Use a pudding bowl for best effect.
Works best if the bread is a day or two old
Ingredients
Sliced White Bread 0.5 Loaf
Mixed Frozen Berries 600g
Caster Sugar 100g
Fresh Strawberries 100g
Water 40ml
Crème Fraiche 300g
Method
1. Place water and sugar in a saucepan and gently simmer for until the
sugar has dissolved .
2. Bring to the boil then add the frozen berries, then reduce heat again
to a gentle simmer
3. Cook the fruit for 3 to 4 minutes – the fruit should be softened,
mostly intact with the juices running, strain the juice and set aside
4. Meanwhile cut the crusts off the bread and cut in half lengthways
5. Line a pudding basin with cling film
6. Dip each piece of bread into the reserved juice and starting at the
bottom line the bowl, slightly overlapping as you go, ,the bread
should slightly sit proud of the rim of the basin .
7. Remove the hull from the strawberries and cut in four lengthways
add to the cooked fruit
8. Spoon the fruit into the bowl, adding any remaining juices
9. Top the fruit with the remaining bread, trimming as necessary, theses
final pieces should also sit proud of the rim of the bowl
10. Loosely cover with cling film, place a baking sheet on top and then
weigh down with a 1kg weight, finally refrigerate overnight.
11. For service turn out on a deep serving plate, removing the cling
film, serve with a spoonful of chilled crème fraiche
10 Portions Goats Cheese and Caramelised Onion Open TartSummer Pudding with Crème Fraiche
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Filo Paste 500g
Solid Pack Apples 500g
Sultanas 100g
Margarine 50g
Caster Sugar 50g
Cinnamon 1 tspn
Demerara Sugar 80g
Method
1. Drain the apples well and chop into a rough dice, combine
with the cinnamon, demerara sugar and sultanas
2. Melt the margarine, roll out the filo and cut in half
lengthways
3. Place one cut sheet on top of another sealing with a little
margarine.
4. Place filling in bottom left hand corner of paste, brush all
edges with a little margarine, then refer to attachment as
to how to fold – follow the numbers
5. Place on baking sheet, brush with remaining margarine,
sprinkle with caster sugar and bake in a pre-heated oven
at 185C and cook until golden brown
6. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Apple and Sultana Samosa
Chef’s Tip
When preparing the samosa keep paste under a damp cloth to prevent drying out
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent
drying out
Ingredients
Filo Paste 500g
Mincemeat 300g
Pears 300g
Margarine 50g
Caster Sugar 50g
Method
1. Drain the pears well and cut into 1cm dice, gently combine with the
mincemeat
2. Melt the margarine, roll out the filo and cut in half lengthways ..
3. Place one cut sheet on top of another sealing with a little margarine.
4. Place filling in bottom left hand corner of paste, brush all edges with
a little margarine, then refer to attachment as to how to fold –
follow the numbers
5. Place on baking sheet, brush with remaining margarine, sprinkle with
sugar and bake in a pre-heated oven at 185C and cook until
golden brown
6. Transfer to suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Mincemeat and Pear Samosa
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Prior to use make sure all equipment is cold and all ingredients are at room temperature
When rolling out the pastry, always turn the dough and roll away from yourself
Ingredients
Plain flour 500g
Margarine 250g
Caster sugar 50g
Egg 1
Water/milk 20ml
Method
1. Combine the flour with the sugar and gently rub in the
softened margarine until they resemble breadcrumbs
2. Add the beaten egg and enough of the milk until a soft
dough is obtained – slightly wet to the touch
3. Wrap pastry in cling film and refrigerate for at least 30
minutes prior to use
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Pastry
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Works well with other types of tea or even a contrasting fruit infusion
Ingredients
Earl Grey Tea Bags 3 no
Fruits of the Forest 300g
Eggs 2 no
Caster Sugar 125g
Self Raising Flour 225g
Lemon 1 no
Honey 40g
Crème Fraiche 200g
Method
1. Place the tea bags in 300 ml of boiling water and allow to
steep for 5 minutes
2. Remove the tea bags, add the sugar and stir to dissolve
3. Add the berries to the tea and allow to stand in a cool place
for at least two hours
4. Meanwhile combine the flour, eggs with the juice and zest
of the lemon and beat together thoroughly
5. Combine this mixture with the fruit and tea and mix well,
before transferring to a lined loaf tin
6. Cook n a pre-heated oven at 180C for 1 – 1.5 hours or until
a skewer comes out clean
7. While the loaf is cooling , warm the honey slightly and then
brush over the top of the loaf
8. Serve cold with a dollop of Crème Fraiche
10 Portions Goats Cheese and Caramelised Onion Open TartTea Loaf with Summer Fruits
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The boiling of the milk can be done days / weeks in advance
1 tin for 20 portions
Ingredients
Solid Pack Apple 600g
Margarine 90g
Plain Flour 180g
Sugar Caster 45g
Condensed Milk 100g
Sugar Demerara 45g
Oats 40g
Method
1. Place condensed milk tin ( unopened ) into saucepan of water and
boil for 3 hours
2. Prepare the crumble mix by rubbing the margarine and flour
together.
3. Once they are the texture of breadcrumbs add the sugars and oats,
mix well
4. Place mixture on baking tray. and cook in hot oven until just crisp
and crusty – 5 mins
5. As mixture is cooling rub through hands to separate any large
crumble pieces.
6. Place apples into suitable serving dish and spoon toffee over .
7. Finish with the crumble mix and bake in a pre-heated oven at 185C
until cooked.
8. Serve with hot custard.
12 Portions Goats Cheese and Caramelised Onion Open TartToffee Apple and Twice Baked Crumble
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Puff Pastry 1 sheet
Solid Pack Apples 800g
Demerara Sugar 200g
Egg 1
Caster Sugar 35g
Method
1. Lay out the puff pastry and allow to defrost, put the brown sugar and
well drained apples in a large saucepan and allow to caramelise,
set the apples aside and allow to cool.
2. Place apple mixture down centre of the pastry, leave a 5cm space at
each end
3. Egg wash all the edges of the pastry, fold the short ends over and
then fold the long edge over the apple
4. Roll the strudel, as if making a wrap, keeping it as tight as possible,
ending with the long edge on the bottom
5. Place strudel on baking sheet and egg wash,, sprinkle with
remaining sugar
6. Make 5 small slits ( 1cm ) along the top of the pastry
7. Bake in pre-heated oven at 185c until pastry is cooked and golden
brown
10 Portions Goats Cheese and Caramelised Onion Open TartToffee Apple Strudel
Chef’s Tip
Heat the baking sheet in hot oven, remove from oven and transfer the strudel ( sat on parchment paper ) to the sheet – this will ensure a well cooked bottom
Strudel is easier to prepare when pastry is not completely defrosted
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If available use a double boiler to make the custard
Ingredients
Custard powder 110g
Milk powder 100g
Water 1 L
Caster Sugar 55g
Vanilla Essence 1 tsp
Method
1.In a thick bottomed pan place 500ml of the water on the
stove to boil
2.Combine 250ml of water with the milk powder and mix to a
paste, add to the water on the stove
3.Combine the remaining 250ml of water with the custard
powder and sugar and mix to a paste
4.When the milk has reached boiling point add the custard
paste and continue whisking until it thickens
5.Reduce heat and cook out for two / three minutes, whisking
continually
6.Add the vanilla flavouring a few drops at a time, until the
required flavour is achieved
10 Portions Goats Cheese and Caramelised Onion Open TartVanilla Custard Sauce
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The boiling of the lemons can be done the day before
When layering the lemons – slightly overlap them
Ingredients
Basic Sponge Recipe 10 Portions
Almond Flavouring 2 tspn
Lemons 4no
Method
1. Prepare basic sponge mixture with the addition of almond
flavouring
2. Meanwhile place lemons in pan of cold water, bring to boil.
Simmer for 2 minutes
3. Remove from water and allow to cool completely ( can be
done well in advance )
4. Thinly slice the lemons and lay half in bottom of cake tin
5. Place sponge mixture on top of the lemons and neatly top
with remaining lemons
6. Bake in a hot oven until a skewer inserted into cake comes
out clean
7. Serve warm with a compote of winter berries
12 Portions Goats Cheese and Caramelised Onion Open TartWarm Lemon and Almond Pudding
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before
Ingredients
Fruits of the Forest 400 g
Milk 700 ml
Custard Powder 150 g
Method
1. Prepare the custard as per manufactures instructions,
transfer to a bowl and chill
2. Blend the defrosted berries, including any juices and add to
the custard
3. Transfer to a suitable dish / jug and keep chilled until
service
4. Serve with shortbread finger – see separate recipe
10 Portions Goats Cheese and Caramelised Onion Open TartWild Berry Fool with Shortbread Finger
EF, NF
Chefs tip
Great served with a berry compote
Ingredients
Plain Yoghurt 150g
Rapeseed Oil 150ml
Eggs 3no
Caster Sugar 250g
Vanilla Flavouring 2tspn
Lemon 1no
Plain Flour 175g
Corn Flour 75g
Method:
1. Separate the eggs , placing the yolks in one bowl and the
white in another. Whisk the egg whites until you have firm
peaks set aside
2. Add the yoghurt and sugar to the egg yolks and whisk until
light and airy
3. Zest the lemon and along with the vanilla add to the egg
yolk mixture
4. Carefully fold in the sifted flour and corn flour along with the
egg whites
5. Transfer mixture to a lined pot, pan or baking tray and bake
in a pre-heated oven at 180C for approximately 30-35 minutes
6. Remove from oven and allow to stand in pot for 5 minutes
before turning out onto a wire rack to cool.
10 Portions Yoghurt Pot Cake
NF
Nut Free Homebakes
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Plain flour 500g
Bicarbonate of soda 2 tsp
Ground ginger 4 tsp
Ground cinnamon 3 tsp
Oats 500g
Brown Sugar 250g
Margarine 250g
Golden Syrup 300g
Egg 2
Bananas, ripe, mashed 4
Icing sugar 75g
Water for icing
Method
1. Line a BS tin with greaseproof paper.
2. Combine the flour, ginger, cinnamon, bicarbonate of soda
and oats.
3. Melt the margarine, sugar and syrup in a pan and add to
the flour mix
4. Then add the beaten egg and the mashed bananas and
mix well.
5. Place in the prepared tin and bake at 160C/325F/Gas 3 for
about 1 hour.
6. Leave to cool in the tin, then turn out and portion.
7. Sieve the icing sugar into a bowl and add a touch of water
to make a firm but runny icing.
8. Decorate the top of the portions with the icing.
20 Portions Goats Cheese and Caramelised Onion Open TartBanana and Ginger Parkin
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Each scoop should weigh approximately 150g
If using tulip cases only 125g per case and 1kg will yield 14 muffins.
1 bag of muffin mix will yield 150 muffins in standard muffin cases.
Use cake cases to make small or mini muffins.
Ingredients
Water 425g
Oil 235ml
Muffin Mix 1kg
Blueberries - frozen 150g
Method
1. Place the water and oil into the mixer and add the muffin
mix and mix on
slow for 1 minute.
2. Scrape down and mix on medium for 6 minute.
3. Remove the bowl from the mixer and lightly fold in the
frozen blueberries. Do not over blend or the batter will
turn blue.
5. Portion the muffin mix into muffin cases using an ice cream
scoop (no 6 portion size)
6. Bake in oven at gas 3 150-160 C for 30 - 35 minutes or
until golden brown.
7. Allow muffins to cool before displaying
12 Portions Goats Cheese and Caramelised Onion Open TartBlueberry Muffin
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Margarine 350g
Brown Sugar 350g
Eggs 2
Vanilla Essence 5ml
Plain Flour 600g
Egg whites 4
Water 200ml
Sugar 240g
Method
1. Mix 500g of the flour with 250g margarine until it forms breadcrumbs.
2. Add the cold water to form smooth dough.
3. Line a BS tray with greaseproof paper and roll out the pastry to
cover the bottom.
4. Chill pastry in the fridge for 30 min.
5. Bake pastry base for 20 min on 180°C.
6. Cook the remaining margarine and brown sugar until the sugar
dissolves and set aside.
7. Beat the eggs with the vanilla essence, add to the cooked sugar and
fold in the flour.
8. Whisk the egg whites until stiff and fold in the sugar. Fold meringue
into the mix and spread over the pastry base.
9. Bake in the oven for 20 min at 180°C.
10. Cool and cut into portions.
20 Portions Goats Cheese and Caramelised Onion Open TartButterscotch Meringue Bars
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chopped dried apricots 225g
Apples cored and grated 3
Rolled oats 450g
Apple juice 50ml
Margarine 100g
Golden syrup 150ml
Sultanas 50g
Chopped dates 50g
Method
1. Mix all the ingredients in a bowl.
2. Line a baking tray with grease proof paper
3. Press the mixture in to the tray evenly and press down
firmly.
4. Bake in a pre heated oven for 40 - 45 minutes at 190c/375f
of Gas 5.
5. When golden brown cool on a cooling rack, portion and
serve.
20 Portions Goats Cheese and Caramelised Onion Open TartChewy Muesli Fruit Bar
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Dust with sifted icing sugar prior to service.
Ingredients
Egg yolks 6
Egg whites 6
Brown sugar 350g
Wholemeal flour 350g
Plain yoghurt 500g
Oil 15ml
Cocoa (plus extra for dusting) 100g
Chopped apricots 360g
Baking powder 1 ½ tsp
Icing sugar, for dredging 10g
Method
1. Pre heat oven to 190 C, 275 F or gas mark 5.
2. Lightly oil a BS tin and dust with extra cocoa powder.
3. Mix egg yolks, sugar, yoghurt and oil together.
4. Sift the cocoa powder, BP and the flour together and lightly
fold into the egg mixture.
5. Whisk the egg whites to a soft peak and slowly fold into the
rest of the mixture, and gently fold in the chopped apricots.
6. Place evenly into the pre prepared tin and smooth flat.
7. Bake in the pre heated at 185 for approx 20-25 minutes.
8. When cooked, rest for 5 minutes and then turn out on to a
cooling tray.
9. Portion the Brownie while still warm.
20 Portions Goats Cheese and Caramelised Onion Open TartChocolate Apricot Brownie
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Keep in an air tight container for extended life.
Ingredients
Rice crispies 300g
Margarine 150g
Golden syrup 360g
Milk powder 80g
oranges 6
Cocoa powder 70g
Method
1. Zest the oranges and remove the juice.
2. Boil the butter, syrup, zest and juice in a pan for approx ten
minutes until you have a syrup.
3. Take off the stove and add the milk powder and cocoa to
the syrup and whisk in very quickly.
4. Pour the syrup mixture over the rice crispies and mix in well
until you have all the crispies covered with the syrup.
5. In a baking tin pre lined with grease proof paper, pour the
mixture in and smooth over until it is flat and evenly
covered.
6. Leave to set in a cool place.
7. When set, portion and present for service.
20 Portions Goats Cheese and Caramelised Onion Open TartChocolate Orange Crispy Bar
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Keep in an air tight container for extended life.
Ingredients
Rice crispies 300g
Margarine 150g
Golden syrup 360g
Milk powder 140g
oranges 3
Lemons 3
Method
1 Zest the fruit and remove the juice.
2. Boil the butter, syrup, zest and juice in a pan for approx ten
minutes until you have a syrup.
3. Take off the stove and add the milk powder to the syrup
and whisk in very quickly.
4. Pour the syrup mixture over the rice crispies and mix in well
until you have all the crispies covered with the syrup.
5. In a baking tin pre lined with grease proof paper, pour the
mixture in and smooth over until it is flat and evenly
covered.
6. Leave to set in a cool place.
7. When set, portion and present for service.
24 Portions Goats Cheese and Caramelised Onion Open TartCitrus Crispy Bar
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Basic Genoese Sponge Mix 940g
Bananas 180g
Oil 270ml
Water 375ml
Frosting – vanilla or chocolate 800g
Method
1. Place the mix into the mixing bowl
2. Add the liquids and mashed banana and mix on speed 1 for
1
minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Half fill the cupcake cases
7. Bake on 160c for 20 mins
8. Cool
9. Pipe the top of each cupcake with 40g of frosting
10. Transfer to a serving platter
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Banana
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Basic Genoese Sponge Mix 940g
Carrots, grated 350g
Cinnamon (plus a little extra
for dusting if required)
4g
Oil 270ml
Water 300ml
Frosting - vanilla 800g
Method
1. Place the mix into the mixing bowl
2. Add the liquids, grated carrot and cinnamon and mix on speed
1 for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Half fill the cupcake cases
7. Bake on 160c for 20 mins
8. Cool
9. Pipe the top of each cupcake with 40g vanilla frosting
10. Dust with a little cinnamon if required
11. Transfer to a serving platter
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Carrot
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Oil 300ml
Eggs 4
Flour, plain 300g
Baking powder 15g
Carrots, grated 500g
Caster Sugar 300g
Cinnamon (plus extra for
dusting if required)
10g
Method
1. Place all the ingredients into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Fill the cupcake cases to three quarters full
7. Bake on 180c for15- 20 mins
8. Cool.
10. Dust with a touch of cinnamon if required
11. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Carrot
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Oil 300ml
Eggs 4
Flour, plain 300g
Baking powder 15g
Carrots, grated 500g
Caster Sugar 300g
Cinnamon (plus extra for
dusting if required)
10g
Vanilla Frosting 800g
Method
1. Place all the ingredients into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Fill the cupcake cases to three quarters full
7. Bake on 180c for15- 20 mins
8. Cool.
9. Pipe the top of each cupcake with 40g vanilla frosting
10. Dust with a touch of cinnamon if required
11. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Carrot
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Caster Sugar 200g
Eggs 4
Flour 170g
Baking powder 12g
Cocoa Powder 45g
Honey 24g
Oil 200ml
Vanilla Frosting 800g
Method
1. Place all the ingredients except the oil into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Add the oil slowly and mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Three quarters fill the cupcake cases.
7. Bake on 180c for 15-20 mins
8. Cool
9. Pipe 40g frosting onto the top of each cupcake
10. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Chocolate
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Caster Sugar 200g
Eggs 4
Flour 170g
Baking powder 12g
Cocoa Powder 45g
Honey 24g
Oil 200ml
Method
1. Place all the ingredients except the oil into the mixing bowl
2. Mix on speed 1 for 1 minute
3. Add the oil slowly and mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Three quarters fill the cupcake cases.
7. Bake on 180c for 15-20 mins
8. Cool
10. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Chocolate
MF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Basic Genoese Sponge Mix 940g
Oil 270ml
Water 300ml
Orange Marmalade 100g
Frosting - Chocolate 800g
Method
1. Pass the marmalade through a sieve to give a smooth mix
2. Place the mix into the mixing bowl
3. Add the liquids and mix on speed 1 for 1 minute
4. Mix on speed 2 for 4 mins
5. Scrape down
6. Mix on speed 1 for a further 1 minute
7. Half fill the cupcake cases
8. Add a tsp of smooth marmalade to the centre of the cupcake
and push down a little so the marmalade is covered with the
sponge mixture
9. Bake on 160c for 20 mins
10. Cool
11. Pipe the top of each cupcake with 40g chocolate frosting
12. Transfer to a serving platter
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Jaffa
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip You can vary the citrus fruit in the cupcakes for varietyOrange cupcake simply swap the lemons for 1 large or 2 small oranges.Lemon and lime cupcake swap 1 of the lemons for 1 limeSt Clements use 1 lemon and 1 orange
Ingredients
Basic Genoese Sponge Mix 940g
Lemon, zest and juice 2
Oil 270ml
Water 375ml
Frosting – vanilla 800g
Method
1. Zest and juice the lemon
2. Place the mix into the mixing bowl
3. Add the liquids and the lemon zest and mix on speed 1 for
1 minute
4. Mix on speed 2 for 4 mins
5. Scrape down
6. Mix on speed 1 for a further 1 minute
7. Half fill the cupcake cases
8. Bake on 160c for 20 mins
9. Cool
10. Mix the vanilla frosting with the lemon juice
11. Pipe the top of each cupcake with 40g of frosting
12. Decorate with more lemon zest if required
13. Transfer to a serving platter
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Lemon
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Genoese Sponge Mix 940g
Oil 270g
Water 375ml
Lemon zest and juice 2
Lemon Curd 150g
Topping
Meri White 120g
Water 660ml
Method
1. Place the mix into the mixing bowl
2. Add the liquids, lemon zest and juice and mix on speed 1
for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Half fill the cupcake cases
7. Add a teaspoon of lemon curd on to the top and in the
centre of each cup cake
8. Bake on 160c for 20 mins
9. Cool
10. Meanwhile prepare the meringue mixture and pipe onto
the
cooked cup cakes
11. Return to the oven until meringue is turning golden brown
12. Allow to cool on a wire rack before transferring to serving
platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Lemon Meringue
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Basic Genoese Sponge Mix 940g
Oil 270ml
Water 375ml
Frosting - chocolate 800g
Method
1. Place the mix into the mixing bowl
2. Add the liquids and mix on speed 1 for 1 minute
3. Mix on speed 2 for 4 mins
4. Scrape down
5. Mix on speed 1 for a further 1 minute
6. Half fill the cupcake cases
7. Bake on 160c for 20 mins
8. Cool
9. Pipe the top of each cupcake with 40g of frosting
10. Transferring to serving platter.
20 Portions Goats Cheese and Caramelised Onion Open TartCupcake - Vanilla
NF
American Zucchini CakeNumber of portions 18
IngredientsAmount
Self Raising Flour 175g
Rapeseed Oil 100ml
Zucchini - grated 350g
Caster Sugar 225g
Vanilla Flavouring 1tspn
Sultanas 40g
Mixed Spice 1tspn
Ground Cinnamon 0.5tspn
Eggs 2no
MF, NF
Apricot BiscottiNumber of portions 20
IngredientsAmount
Dried Apricots 100g
Margarine 75g
Caster Sugar 90g
Demerara Sugar 90g
SR Flour 300g
Eggs 2
Chef’s Tip: Can be made one or two days in advance and stored in an airtight container in the dry stores
NF
Banoffee Whoopie PieNumber of portions 10
Ingredients
Amount
Eggs 1
Plain Flour 275g
Caster Sugar 150g
Natural Yoghurt 125ml
Whole Milk 25ml
Vanilla Flavouring 0.25tspn
Margarine 75g
Bicarbonate of Soda 0.75tspn
Baking Powder 0.25tspn
Ground Cinnamon 0.5tspn
Bananas 2no
American Frosting 150g
NF
Boodle CakeNumber of portions 12
IngredientsAmount
Plain Flour 450g
Soft Brown Sugar 275g
Margarine 275g
Sultanas 450g
Milk 300ml
Eggs 2no
NF
Chocolate Whoopie PiesNumber of portions 10
IngredientsAmount
Plain Flour 200g
Cocoa Powder 80g
Margarine 75g
Caster Sugar 150g
Plain Yoghurt 125g
Whole Milk 25ml
Egg 1no
Vanilla Flavouring 0.5tspn
Baking Powder 0.25tspn
Bicarbonate of Soda 0.75tspn
American Frosting 150g
NF
Cornish FairingsNumber of portions 24
IngredientsAmount
Margarine 100g
Granulated Sugar 100g
Golden Syrup 100g
Plain Flour 225g
Baking Powder 1tspn
Bicarbonate of Soda 1tspn
Ground Ginger 1tspn
Mixed Spice 1tspn
Ground Cinnamon 1tspn
EF, NF
Devon FlatsNumber of portions 24
IngredientsAmount
Self Raising Flour 225g
Caster Sugar 100g
Whipping Cream 100ml
Egg 1no
Milk 20ml
NF
Dundee Cake Number of portions 15
IngredientsMargarine 350g
Eggs 6no
Caster Sugar 350g
Plain Flour 450g
Baking Powder 1tspn
Almond Flavouring 2tspn
Mixed Spice 4tspn
Dried Apricots 70g
Mixed Peel 70g
Oranges 1
Lemons 1
Sultanas 350g
1. Pre-heat oven to 175C and grease and flour a baking tin,
2. Cut apricots in half and soak in boiling water
3. Mix together the margarine and sugar until light and fluffy, slowly add the eggs.
4. Gently fold in the almond flavouring, flour, baking powder and mixed spice .
5. Finely zest and juice the lemon and orange, add to the mixture .
6. Fold in the mixed peel, the drained apricots and sultanas .
7. The mixture should be of a dropping consistency, if not add a little milk.
8. Carefully spoon mixture into baking tin and place in pre heated oven
9. The cake is cooked when a skewer inserted into cake comes out clean – approx 90 min
10. Leave cake to cool slightly in tin before removing to a wire rack.
Chefs Tip – All dried fruit will remain dry – to achieve a stickier finish braise the fruits prior to use then drain and allow to dry
Chefs Tip – This cake can also be utilised as a home bake
NF
Giants Boiled Fruit CakeNumber of portions 18
IngredientsAmount
Granulated Sugar 175g
Margarine 175g
Water 300ml
Sultanas 200g
Apricots 200g
Plain Flour 225g
Mixed Spice 2tspn
Baking Powder 1tspn
Ground Ginger 1tspn
Eggs 3no
NF
Golden Syrup and Oat CookiesNumber of portions 25
IngredientsAmount
Plain Flour 570g
Margarine 325g
Granulated Sugar 325g
Rolled Oats 100g
Golden Syrup 200g
Baking Powder 40g
Bicarbonate of Soda 20g
EF, NF
Golden Syrup CookiesNumber of portions 24
IngredientsAmount
Plain Flour 260g
Margarine 130g
Caster Sugar 130g
Golden Syrup 130g
Ground Ginger 1½tsp
Bicarbonate of Soda 1½tsp
Baking Powder 1½tsp
EF, NF
Grasmere GingerbreadNumber of portions 15
IngredientsAmount
Plain Flour 275g
Ground Ginger 1tspn
Ground Cinnamon 0.5tspn
Dates 100g
Black Treacle 150g
Margarine 75g
Soft Brown Sugar 100g
Eggs 1no
Bicarbonate of Soda 0.75tspn
NF
Individual Victoria SandwichNumber of portions 15
Ingredients
Amount
Genoese Sponge Mix 500g
Margarine 70g
Water 200g
Strawberry Jam 120g
Muffin Cases 15no
Whipping Cream 200ml
Icing Sugar 20g
NF
Rock CakesNumber of portions 16
IngredientsAmount
Plain Flour 340g
Wholemeal Flour 120g
Baking Powder 15g
Mixed Spice 5g
Margarine 170g
Demerara Sugar 170g
Mixed Dried Fruit 170g
Eggs 2no
Milk 140ml
NF
Shortbread RoundsNumber of portions 24
Ingredients
Amount
Plain Flour 700g
Margarine 400g
Caster Sugar 200g
Vanilla Essence 5ml
Granulated Sugar 15g
EF, NF
Shrewsbury BiscuitsNumber of portions 24
Ingredients
Amount
Margarine 110g
Sugar 110g
Eggs 1no
Plain Flour 220g
Lemon 1no
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Sugar 100g
Margarine 100g
SR Flour 100g
Lemon 1no
Lemon Curd 75g
Vanilla Flavouring Few drops
Eggs 2
Meri White 60g
Water 330ml
Method
1. Cream the margarine and sugar with the vanilla until light and fluffy
2. Crack in the eggs one at a time and beat until fully incorporated.
3. Zest and juice the lemon and along with the flour fold into egg
mixture.
4. Place muffin cases into muffin tray and spoon mixture into cases.
5. Add a teaspoon of lemon curd on to the top and in the centre of each
cup cake .
6. Bake the cup cakes in a pre-heated oven at 180C until cooked and
golden brown.
7. Meanwhile prepare the meringue mixture and pipe onto the cooked
cup cakes
8. Return to the oven until meringue is turning golden brown
9. Allow to cool on a wire rack before transferring to serving platter.
10 Portions Goats Cheese and Caramelised Onion Open TartLemon Meringue Cup Cakes – Home Made
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Plain and simple … but what a taste !!
Ingredients
Plain Flour 250 g
Caster Sugar 250 g
Margarine 250 g
Baking Powder 1 tspn
Lemon 1 no
Eggs 4 no
Orange 1 no
Method
1. Cream the margarine and sugar together until light and
fluffy, add the zest of the lemon and orange
2. Add the eggs one at a time with a spoonful of flour for each
then add the remaining flour and finally the juice of just
the lemon
3. Transfer mixture to a lined cake tin and bake in a pre-
heated oven at 170C for 1 hour or until a skewer comes
out clean.
4. As it come out of the oven sprinkle with a little caster sugar.
5. Let it cool in the tin before turning out.
10 Portions Goats Cheese and Caramelised Onion Open TartMadeira Cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Each scoop should weigh approximately 150gIf using tulip cases only 125g per case and 1kg will yield 14 muffins.1 bag of muffin mix will yield 150 muffins in standard muffin cases.Use cake cases to make small or mini muffins.
Ingredients
Water 425g
Oil 235ml
Muffin Mix 1kg
Oranges 2
Method
1. Grate the zest from the orange and put to one side, peel the orange
and cut
into small pieces.
2. Place the water and oil into the mixer and add the muffin mix and
mix on
slow for 1 minute.
3. Scrape down and mix on medium for 6 minute.
4. Remove the bowl from the mixer and add the orange pieces, lightly
fold through.
5. Portion the muffin mix into muffin cases using an ice cream scoop
(no 6 portion size) top with orange zest
6. Bake in oven at gas 3 150-160 C for 30 - 35 minutes or until golden
brown.
7. Allow muffins to cool before displaying
12 Portions Goats Cheese and Caramelised Onion Open TartOrange Muffin
NF
Stiffkey CakesNumber of portions 10
IngredientsAmount
Plain Flour 350g
Margarine 25g
Baking Powder 1tspn
Caster Sugar 25g
Eggs 2no
Lemon 1no
NF
Chocolate BrowniesNumber of portions 10
IngredientsAmount
Caster Sugar 200g
Margarine 115g
Cocoa Powder 40g
Vanilla Flavouring 1tspn
Eggs 2no
Plain flour 115g
Baking Powder 0.5tspn
Chef’s Tip: Do not overcook – we are looking for a chewy centre and not a cake
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Cakes will stay fresh for up to a week if kept in an airtight container
Ingredients
SR Flour 225 g
Margarine 100 g
Caster Sugar 85 g
Mixed Spice 0.5 tspn
Sultanas 50 g
Eggs 1 no
Milk 10 - 20 ml
Method
1. Combine the flour, sugar and mixed spice in a suitable
sized bowl
2. Rub in the margarine until the texture of fine breadcrumbs
is achieved.
3. Mix in the sultanas, work in the beaten egg until you have
soft dough .
4. A little milk may be added to the dough if it seems a little
dry.
5. Roll out the dough on a lightly floured work surface to the
thickness of your little finger.
6. Cut into rounds using a 6cm cutter, re-roll any trimmings.
7. Grease a flat griddle pan or heavy frying pan and place
over a medium heat.
8. Cook cakes for about 3 minutes on each side until golden
brown and cooked through.
9. Serve warm with a simple sprinkling of caster sugar.
10 Portions Goats Cheese and Caramelised Onion Open TartWelsh Cakes - Pice ar y maen
NF
Yorkshire Fruit ParkinNumber of portions 24
IngredientsAmount
Water 400ml
Margarine 100g
Light Brown Sugar 175g
Golden Syrup 225g
Black Treacle 225g
Sultanas 100g
Mixed Peel 50g
Plain Flour 450g
Oatmeal 225g
Mixed Spice 2tspn
Ground Ginger 1.5tspn
Bicarbonate of Soda 1tspn
EF, NF
Nut FreeMid Morning Break
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Arctic Bread/flat bread 10
Cooked chicken strips 300g
BBQ sauce RTU 300g
Red onions sliced 2 each
Frozen peppers 250g
Method
1. Defrost chick over night in the fridge.
2. Combine the defrosted chicken and the BBQ sauce
together.
3. Add the peppers and onions to the chicken
4. Place mix at one end of bread and fold over
5. Cook in a Panini grill or sandwich toaster until golden brown
6. Keep warm in a hot plate before service.
7. Serve wrapped in paper
10 Portions Goats Cheese and Caramelised Onion Open TartBBQ Chicken Wrapster
NF
Name of Dish Cheese and chive potato cakeNumber of portions 10
IngredientsItem Amount Supplier Code sap
Grated cheddar cheese 300g Brakes chilled
Potatoes prep 900g Brakes chilled
Chives 45g Brakes chilled
Polenta flour 100g
Oil 40ml Brakes ambient
White onions 100g Brakes chilled
1. Peel and chop the onion very finely.
2. .Sauté the onions in the oil and cool slightly.
3. Cut the potatoes to an even size and boil until cooked, drain the cooked potatoes well and dry in the pan on the stove
for a few minutes, when dry, mash until smooth.
4. Add the chopped chives, onions and cheese to the mashed potato and cool slightly.
5. Roll the potato mix in cling film into a thick sausage shape and place in the fridge to cool for an hour.
6. When cool, slice the sausage potato into ten even slices and dust with the polenta flour.
7. .Place the potato cakes in a greased tray and bake in an oven at 220o for 15 minutes until golden brown.
8. .Place on a white ceramic dish taking care with presentation.
Chef‟s Tip
Make sure the potatoes are very dry, this will make them firm when cooked.
EF,NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The Bagels can be assembled the day before and refrigerated until needed
(Note: bagel contains sesame)
Ingredients
Bagel 100g Plain 5 each
Grated Cheddar Cheese 200g
Fresh Parsley ¼ Bunch
Fresh Thyme ¼ Bunch
Olive Oil 20ml
Method
1. Defrost the Bagels in the fridge overnight
2. Slice the bagels in half to create two hoops
3. Place them on a oven proof tray with the cut surface up
4. Brush evenly with the olive oil
5. Pick the leaves from the thyme and parsley and chop finely
6. Mix the chopped fresh herbs with the grated cheese in a bowl
7. Carefully sprinkle the herby cheese mix over the oiled bagel
8. Ensure all the cheese mix is on the bagel not the tray
9. Place in a pre heated oven 180C for 6-8mins or until the cheese mix
is just golden
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartCheesy Garlic & Herb Bagel
EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Arctic Bread/flat bread 10
Slice ham 300g
Grated Cheddar / mozz mix cheese 300g
Sliced cheese 10
Method
1. Place ham and sliced cheese onto flat bread, add grated
cheese and fold over
2. Cook in a Panini grill or sandwich toaster until golden brown
3. Keep warm in a hot plate before service.
4. Serve wrapped in paper
10 Portions Goats Cheese and Caramelised Onion Open TartDouble Cheese and Ham Wrapster
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Arctic Bread/flat bread 10
Grated Cheddar/mozz mix cheese 300g
RTU Pizza sauce 200g
Sliced Ham 200g
Method
1. Spread the sauce on the base of the flat bread
2. Add the cheese and the ham
3. Cook in the oven until golden brown
4. Keep warm in a hot plate before service
10 Portions Goats Cheese and Caramelised Onion Open TartHam and Cheese Pizza Pocket
NF
Italian stackNumber of portions 10
IngredientsItem Amount Supplier Code sap
Grated mozzarella/cheddar cheese 500g Brakes chilled
Arctic flat breads 15 Brakes frozen
Mixed herbs 5g Brakes ambient
Pizza sauce 200g Brakes ambient
Oil 10ml Brakes ambient
White onions 200g Brakes chilled
1. Peel and chop the onion very finely.
2. .Sauté the onions in the oil with the mixed herbs and cool slightly.
3. .When the onions are cool mix with the cheese and pizza sauce.
4. .Divide the mixture evenly, make an individual stack with three flat breads, you will have five stacks when complete.
5. .Place in an oven at 180o for ten minutes.
6. .When cooked cut each stack diagonally into two portions.
7. .Place on a white ceramic dish taking care with presentation.
Chef‟s Tip
NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The potatoes can be cooked and scooped the day before or just cooked
Ingredients
Baking Potatoes 60‟s 5 each
Tomatoes Medium 250g (2 1/2)
Grated Cheddar Cheese 150g
Fresh Chives 15g
Method
1. Bake potatoes whole and allow to cool
2. Cut the potatoes in half long ways
3. Scoop out ¾ of the potato ensuring a 1cm layer of potato
remains
4. Mix the removed potato with ½ of the cheese & the finely
chopped chives
5. Slice the tomatoes allowing two slices per potato half
6. Evenly share out the cheese, potato & chive mix back into
the shells
7. Place the sliced tomato on top
8. Sprinkle the remaining cheese over the top
9. Place in a preheated oven 180C for 12-14mins or until
thoroughly heated through
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartLoaded Potato Skins Filled with Tomato, Cheese & Chives
GF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Arctic Bread/flat bread 10
Grated Cheddar/mozz mix
cheese
300g
RTU Pizza sauce 200g
Method
1. Spread the sauce on the base
2. Add the cheese
3. Cook in the oven until golden brown
4. Keep warm in a hot plate before service
10 Portions Goats Cheese and Caramelised Onion Open TartMargarita Pizza Pocket
NF
Pizza Dough Balls Number of portions 20
IngredientsAmount
Bread roll mix 1kg
Mixed Herbs 2 tsp
Garlic 2 cloves
Pizza Sauce 110g
Cheese, grated 110g
Water 625ml
1. Make up bread mix as per manufacturers instructions with warm water & garlic
2. Divide into 100 pieces & roll into balls
3. Place on baking sheet, brush with pizza sauce and grated cheese and allow to prove until twice there
original size
4. Bake in hot oven 190c for 12 mins
5. Serve in a container
HINTS & TIPS
Sell Mayo sachet separately if requested
EF, NF
Arrabiatta Shish Kebabs
Number of portions Secondary 10
Ingredients
Item Amount
Quorn meatballs 30
Mixed peppers 1 1/2
White onions 1
Skewers 10
Arrabiatta sauce RTU 100g
1. Defrost the quorn balls in a fridge overnight
2. Prep the onions and cut into 1” dice
3. Cut the quorn balls in half and place on the skewers, alternate with the peppers and onions
4. Coat the kebabs with the sauce
5. Cook in a pre heated oven at 180C for 10 minutes
NF
Bacon and Cheese PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Bacon 300g
Panini bread 10
Cheese grated 200g
1. Cook the bacon and cut into ½” pieces
2. Divide the bacon and place in the sliced Panini rolls
3. Divide the grated cheese and place equal portions on the chopped bacon
4. Cook on a Panini grill or sandwich toaster until golden brown and core temperature of a minimum of 65C.
NF
Bacon and Tomato Pastry
Number of portions Secondary 12
Ingredients
Item Amount
Puff Pastry 1 sheet
Bacon 200g
Cheese 170g
Tomato 6
Egg 1
1. Divide and slice the pastry sheet in to twelve equal portions
2. Slice each tomato into eight slices
3. Lay four slices of tomato diagonally across each square of pastry.
4. Cook the bacon, slice and divide equally and place on the top of each tomato
5. Divide the grated cheese and sprinkle evenly over each bacon and tomato slice.
6. Fold the uncovered corners to the centre of the square
7. Beat the egg and coat each slice with the egg using a pastry brush.
8. Place on a floured tray and bake in pre heated oven at 180c for 12 -14 min until golden brown.
9. Keep warm in a hotplate before service
NF
Bacon Roll/Bap/Sandwich Number of portions Secondary 10
Ingredients
Item Amount
Bacon rashers 20
Floured Bap or 10
Bread bloomer white or brown 20 slices
Sunflower Spread 100g
1. Spread equal amounts of low fat spread on one half of each roll/bap or bread slice
2. Bake the bacon until golden brown
3. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service.
EF, NF
Big Breakfast Wrap Over
Number of portions Secondary 12
Ingredients
Item Amount
White bread roll mix 400g
Bacon 400g
Grated cheddar 200g
Onions 1
Eggs 1
Baked beans (if using) 200g
1. Make the dough as per instructions on packet
2. Roll out the dough ½” thick into a rectangle
3. Chop bacon and slice onions and lightly fry.
4. Cut the dough into four pieces
5. Arrange the bacon, onion and cheese along the front side or the rectangle, like a pinwheel.
6. Roll into a wrap like shape and seal with egg wash.
7. Cut each into three
8. Brush with egg wash and bake in a pre heated oven for 12 minutes until golden brown
NF
Cajun Shish KebabNumber of portions Secondary 10
Ingredients
Item Amount
Quorn meatballs 30
Peppers mixes 1 1/2
onions 1
Skewers 10
Cajun spice i5g
1. Defrost the quorn balls in a fridge overnight
2. Slice quorn balls in half and sprinkle with the spice
3. Prep the onion and pepper and cut into 1” dice
4. Push the quorn balls onto the skewers alternating with the peppers and onions
5. Bake in a pre heated oven for 10 minutes at 180oC
NF
Cheese and Tomato PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Panini rolls 10
Grated cheddar 300g
Tomato 5
1. Slice the Panini roll length wise two thirds the was through
2. Slice each tomato into eight slices.
3. Place four slices of tomato into each sliced Panini and divide the cheese in to equal amounts and top the tomatoes with
the cheese
4. Place on the Panini grill or a sandwich toaster to cook until golden brown.
5. Keep warm in a hot plate before service.
NF
Cheese and Tomato PastryNumber of portions Secondary 12
Ingredients
Item Amount
Puff pastry 1 sheet
Grated cheddar 160g
Tomatoes 6
Egg 1
1. Divide the defrosted pastry sheet into twelve squares
2. Slice each tomato into eight slices
3. Lay four slices of tomatoes diagonally on each pastry square.
4. Sprinkle the sliced tomatoes with an equal amount of the grated cheddar
5. Fold the open sides of the pastry to the centre, overlapping each other.
6. Beat the egg and brush each pastry with the egg,
7. Bake in a pre heated oven at 180C until golden brown
8. Keep warm in a hot plate until service
NF
Chicken and Cheese ToastieNumber of portions Secondary 10
Ingredients
Item Amount
Cooked chicken strips 300g
Pizza sauce 150ml
Healthy Options White or Brown sliced bread 20 Slices
Grated cheddar 150g
1. Defrost the chicken strips in a fridge overnight
2. Spread one spoon of sauce on each slice of bread
3. Place even amounts of chicken on each slice, then sprinkle even amounts of cheese on each,
4. Place second slice of bread on the open sandwich.
5. Cook on a Panini grill or sandwich maker until golden brown.
6. Keep warm before service
EF, NF
Chicken Fillet Ciabatta RollNumber of portions Secondary 10
Ingredients
Item Amount
Ciabatta roll 10
Chicken fillet, skin off 5
Tomatoes 3
Iceberg lettuce 1/2
Light Mayonnaise 150g
Ground black pepper 3g
1. Bake chicken in the oven at 180C until safe core temperature is achieved.
2. Cut chicken fillet in half length ways, while flat on a board.
3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread a spoon of mayonnaise
in the bottom half of the rolls, top with an equal amount of lettuce and place a half chicken breast on top of the lettuce
and top with the other half of the roll.
4. Keep warm before service.
NF
Chicken Fillet Ciabatta Roll (No Mayo)Number of portions Secondary 10
Ingredients
Item Amount
Ciabatta roll 10
Chicken fillet, skin off 5
Tomatoes 3
Iceberg lettuce 1/2
Ground black pepper 3g
1. Bake chicken in the oven at 180C until safe core temperature is achieved.
2. Cut chicken fillet in half length ways, while flat on a board.
3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread an equal amount of
lettuce and place a half chicken breast on top of the lettuce and top with the other half of the roll.
4. Keep warm before service.
MF, EF, NF
Chicken Tikka Panini
Number of portions Secondary 10
Ingredients
Item Amount
Panini rolls 10
Cooked chicken strips 400g
Tikka RTA sauce 400g
1. Defrost chick over night in the fridge.
2. Combine the defrosted chicken and the Tikka sauce together.
3. Slice the Panini bread two thirds the way through down the length of the roll
4. Divide the mixture between each roll and fill evenly
5. Cook in a Panini grill or sandwich toaster until golden brown
6. Keep warm in a hot plate before service.
NF
Ham and Cheese Pastry SliceNumber of portions Secondary 10
Ingredients
Item Amount
Puff pastry sheet 1
Pizza sauce 100g
Grated cheese 200g
Chopped ham 100g
Eggs 2
1. Lay the pastry sheet out and spread with the pizza sauce. sprinkle with the ham and cheese
2. Cut the sheet into four squares
3. Roll up each section tightly and brush with a beaten egg
4. Cut each section into three
5. Lay each pinwheel on its side and press down firmly and brush with egg.
6. Cook in a pre heated oven at 180oC for 15 minutes until golden brown
7. Serve as a hot snack.
NF
Hotdog Vegetarian Number of portions Secondary 10
Ingredients
Item Amount
Quorn hotdog 10
Hotdog roll 10
Onions (optional) 200g
Oil 10ml
1. Heat the oil, slice the onions and fry until golden brown
2. Heat the hotdogs through according to the manufacturer instructions
3. Slice the roll either with a slit through the top or side slice, ensuring you only slice ¾ of the way through so the roll is still
one piece
4. Fill the roll with the quorn hotdog and onions is required.
5. Keep warm on a hot plate before service.
NF
Pizza Pinwheel TwistNumber of portions 10
Ingredients
Amount
Dough Ball 420g 2 each
Trattoria Pizza Sauce 120ml
Cheddar Cheese Mild grated 200g
Fresh Basil ½ Bunch
1. Defrost Dough balls overnight in fridge
2. Roll out defrosted dough ball evenly on a floured table until 40cm in diameter and 2-3mm thick
3. Share the pizza sauce between the two dough disks and spread evenly leaving a 2cm boarder around the outside clear
4. Finley shred the basil and scatter evenly onto the sauced area
5. Scatter ¾ of the grated cheese evenly across the sauce area
6. Gently roll the disk from front to back being careful not to squeeze the filling out
7. Slice the pizza log into 5 disks
8. Place them on a greased tray with 8-10cm space between each one
9. Allow them to prove for 30-40mins in a warm area of the kitchen
10. Sprinkle the remaining cheese onto the top of each wheel
11. Place in a pre heated oven 190 C for 12-15mins
12. Serve whilst hot
Chef‟s Tip: They can be made the day before and stored in the fridge then brought out to prove and cook as per instructions
EF, NF
Poached Egg and Ham MuffinNumber of portions Secondary 10
Ingredients
Item Amount
English muffins 10
Sliced ham 250g
Eggs 10
Vinegar 5ml
1. Bring a sauce pan of water and the vinegar to the boil
2. Carefully crack the eggs and drop them into the water
3. Cut the muffins in half and lightly toast
4. Lay an equal amount of ham on one half of each muffin.
5. Place a soft cooked egg on top of the ham and place the other half of muffin on top.
6. Place in a warm oven for a further 5 minutes an then serve
MF, NF
Puff Pastry Savoury Number of portions 10
Ingredients
Item Amount
Puff pastry sheet 1 sheet
Pizza sauce 100g
Grated cheese 200g
Oil 5ml
Peppers 1
1. Cut the pastry into 12 even squares
2. Cut the peppers into small even strips and fry in a touch of oil.
3. Add the pizza sauce to the peppers
4. Divide an even amount into the centre of each pastry square and sprinkle with a touch of cheese.
5. Cook in a pre heated oven at 200C for 12 minutes until golden brown.
EF, NF
Quornish PastyNumber of portions Secondary 32
IngredientsItem Amount
Margarine 1 kg
Plain flour 2 KG
Minced quorn 500g
Carrots 200g
onions 200g
Potatoes 500g
Veg bouillion 1.5L
Flour 20g
Eggs 1
Mixed herbs 10g
Ground black pepper 2g
1. Wash, peel and dice the potatoes, carrots and onions
2. Boil the potatoes until just cooked, then fry the onions
3. Add the quorn and drained veg to the onions and add the flour, herbs and stock and cook for a further 15 minutes.
4. Allow to cool
5. Rub the margarine and flour together to make the pastry,, bind with a touch of cool water.
6. Divide the pastry into 32 portions and roll out to form discs.
7. Place an equal amount of quorn mix in the canter of each round.
8. Pull the pastry sides together to form the pasties and brush with egg wash.
9. Bake in a pre heated oven for 25 minutes at170oC until golden brown
NF
Southern Chicken Kebabs
Number of portions Secondary 10
Ingredients
Item Amount
Chicken breast diced 750g
Plain flour 200g
Eggs 4
Natural Breadcrumbs 200g
Fajita Mix 20g
Pepper pinch
Wooden Skewers 10
1 Remove chicken from bag & drain well
2 Beat eggs into bowl, put flour in separate bowl, mix seasoning with breadcrumbs in large separate bowl.
3 Flour egg & breadcrumb chicken pieces
4 Soak skewers in cold water
5 Push chicken pieces onto skewers
6Place on baking tray
7Cook in hot oven 180 degrees for approx 12 minutes or until core temperature is achieved
8Serve with dipping sauce if required
MF, NF
Spicy Chilli PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Arrabiatta RTU sauce 150g
Sweet chilli RTU sauces 75g
Panini Roll 10
Grated cheese 200g
Onion 1
1. Peel and slice the onion finely,
2. Combine the sauce, cheese and the sliced inions.
3. Spread bottom of bread with an even amount of mixture
4. Place the to on
5. Cook on a Panini grill or a sandwich toaster until golden brown
NF
Spicy SamosaNumber of portions Secondary 10
Ingredients
Item Amount
Macedoine of vegetables 200g
Quorn pieces 200g
onion 1
Filo pastry 500g
Rapeseed oil 10ml
Margarine melted 100g
Black pepper pinch
1. Fry diced onions and quorn in oil for 3-5 minutes
2. Add the vegetables and quorn and cook for a further 5 minutes
3. Open filo pastry and cut in half length ways
4. Brush I strip with melted margarine and place another on top
5. Spoon mixture onto pastry near the top
6. Fold the corner of the pastry over the filling to opposite side to form a triangle, repeat the fold to create a firm triangle,
brush the last fold with butter so it sticks down.
7. Repeat this for all ten portions.
8. Bake in a pre heated oven at 180C for 10 minutes.
NF
Tikka Chicken Kebabs
Number of portions 10
Ingredients
Item Amount
Chicken breast diced 750g
Tikka paste 30g
Wooden skewers 10
Mixed peppers 1
water
1. Marinade chicken with paste with a dessertspoons of water if required.
2. Push chicken onto skewer, alternate with ½” diced coloured peppers
3. Cook in a hot oven until core temperature is achieved.
GF, EF, NF
Tikka SliceNumber of portions Secondary 16
Ingredients
Item Amount
Quorn pieces 450g
Puff pastry 2
Tikka RTU sauce 400ml
Egg 2
1. Cut each pastry sheet into 16 squares, 4 x 4,
2. Combine the Quorn pieces with the sauce
3. Beat the eggs in a bowl
4. Place an equal amount of quorn mix in 16 of the squares.
5. Egg wash the edges of the filled squares and place another square on top of the quorn and crimp the edges to seal the
slice.
6. Now egg wash the top of the slice.
7. Cook in a pre heated oven at180oC for 15-20 minutes until golden brown
8. Serve hot
NF
Vegetable PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Panini roll 10
Tomatoes 5
Grated cheese 300g
Mixed peppers 1 1/2
Onion 1
Rapeseed oil 10g
1. Slice tomatoes into eight slices
2. Slice peppers and onions into thin lengths and fry in oil for five minutes.
3. Lay tomatoes on bottom half of Panini, top with peppers, onions and cheese.
4. Cook in Panini grill or toasted sandwich maker until core temperature is reached.
NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Flour 500g
Grated Cheddar Cheese 100g
Margarine 175g
Baking Powder 25g
Bacon 100g
Leeks 100g
Water 100ml
Egg 1
Method
1. Fine shred the bacon and fry until crisp with a touch of oil
2. Add the leeks to the bacon and cook further until the leeks are soft,
then leave to cool
3. Sieve the BP and the flour into a bowl
4. Rub the margarine into the flour until it is a sandy texture
5. Add the bacon, leeks and the grated cheese to the flour mix and
lightly fold in
6. Add a touch of cold water to bind the mix to form a light dough
7. Roll the dough to form a sausage shape and block into ten portions
8. Roll each portion out with a rolling pin so it is no thicker than 1/2 “
thick
9. Place on a baking sheet, brush with the beaten egg and bake in a
medium over for 15/20 minutes depending on your oven
10 Portions Goats Cheese and Caramelised Onion Open TartSavoury Welsh Cakes NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
*Please use vegetable bouillon paste
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When browning the beef it may be necessary to batch „ brown „ the beef to prevent it from boiling
Ingredients
Beef Chuck - Diced 800g
Vegetable Bouillon * (100442) 20g
Water 1 litre
Long Grain Rice 400g
Mixed Herbs 1 tspn
Fresh Garlic 2 Cloves
White Onion I no
Red / Yellow Pepper 1 Of Each
Chopped Tinned Tomatoes 500g
Tomato Puree 100g
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Fresh Ginger 25g
Turmeric 1 tspn
Method
1. Finely chop the onion and garlic, in a heavy bottomed pan
cook the onion, mixed herbs, turmeric, black pepper and
finely chopped ginger in the vegetable oil until softened
2. Add the diced beef and finely chopped garlic and continue
cooking until beef is browned on all sides, add vegetable
stock bring to the boil then reduce to a simmer .
3. When beef is almost tender ( 1.5 / 2 hours ) add the
tomatoes and tomato puree.
4. Wash the rice and along with the diced peppers add to the
pot, at this stage you may need to add more vegetable
stock .
5. Place lid on pot and let it cook out until rice is just cooked.
6. Stir rice occasionally, check and adjust seasoning as
necessary.
10 Portions Goats Cheese and Caramelised Onion Open TartBeef and Rice Jolloff
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Allow the turkey to rest for 20 minutes prior to carvingBaste the turkey regularly during the cooking process
Ingredients
Turkey Breast 800g
Sweet Paprika 5g
Cracked Black Pepper Pinch
Vegetable Oil 15ml
Method
1. Liberally sprinkle the turkey breast with the sweet paprika
2. Heat the vegetable oil in a suitable sized roasting tray
3. Place turkey in tray and seal on all sides .
4. Season with black pepper and loosely cover with tin foil
5. Cook in pre heated oven – 180C until core temperature is
achieved
6. Remove tin foil 20 minutes before the end of the cooking
process.
10 Portions Goats Cheese and Caramelised Onion Open TartBreast of Turkey with Sweet Paprika
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Add the lime and the coriander to rest of the ingredients as close to service as possible – will help with crispness and vibrancy
Ingredients
Chicken Thighs 20 no
Five Bean Salad 680 g
Blackened Cajun Spice 1 tspn
Cracked Black Pepper Pinch
Vegetable Oil 25 ml
Spring Onion 1 bunch
Tomatoes 3 no
Coriander 0.5 bunch
Sweet Chilli Sauce 50 ml
Lime 2 no
Cucumber 0.5 no
Method
1. Make two or three diagonal slits in the chicken through to
the bone
2. Rub the vegetable oil, Cajun spice and black pepper into
the chicken and allow to stand for 20 minutes .
3. Roast the chicken in a pre-heated oven at 180C until core
temperature is achieved.
4. Meanwhile drain and rinse the beans and place in a
suitable sized bowl.
5. Quarter the tomatoes, deseed and cut each quarter into
four, add to bowl.
6. Cut the spring onion into fine slices on the angle, shred the
coriander, add to bowl .
7. Cut the cucumber into 0,5 cm dice, zest and juice the limes,
add to bowl along with the sweet chilli sauce
8. Season with black pepper and mix thoroughly
9. Just prior to service - using a slotted spoon, place the salsa
down the centre of the serving dish, neatly arrange
chicken on top .
10. Finally pour any juices left from the salsa over the
chicken.
10 Portions Goats Cheese and Caramelised Onion Open
TartCajun Spice Chicken with Chunky Bean Salsa
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Add the lime and the coriander to rest of the ingredients as close to service as possible
– will help with crispness and vibrancy
Ingredients
Chicken Legs 10 no
Five Bean Salad 680 g
Blackened Cajun Spice 1 tspn
Cracked Black Pepper Pinch
Vegetable Oil 25 ml
Spring Onion 1 bunch
Tomatoes 3 no
Coriander 0.5 bunch
Lime 2 no
Cucumber 0.5 no
Method
1. Make two or three diagonal slits in the chicken through to
the bone
2. Rub the vegetable oil, Cajun spice and black pepper into
the chicken .
3. Roast the chicken in a pre-heated oven at 180C until core
temperature is achieved.
4. Meanwhile drain and rinse the beans and place in a
suitable sized bowl.
5. Quarter the tomatoes, deseed and cut each quarter into
four, add to bowl.
6. Cut the spring onion into fine slices on the angle, shred the
coriander, add to bowl .
7. Cut the cucumber into 0,5 cm dice, zest and juice the limes,
add to bowl.
8. Season with black pepper and mix thoroughly
9. Just prior to service - using a slotted spoon, place the salsa
down the centre of the serving dish, neatly arrange
chicken on top .
10. Finally pour any juices left from the salsa over the
chicken.
10 Portions Goats Cheese and Caramelised Onion Open TartCajun Spice Chicken & Chunky Bean Salsa - Halal
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with „ Rice and Peas „ for a truly authentic taste of the Caribbean
Ingredients
Chicken - Diced 800g
Veg Bouillon * (100442) 1 tsp
Mixed Herbs 1 tspn
Sugar 30g
Fresh Ginger 25g
Fresh Thyme 0.25 Bunch
Fresh Chilli - Green 1 no
Fresh Garlic 2 Cloves
Red / Yellow Peppers 1 Of Each
Carrots 300g
Vegetable Oil 20ml
Water 0.5 lt.
Veg Bouillon * (100442) 9g
White Onion 1 no
Method
1. Finely chop the garlic, ginger and chilli, pick the thyme and
combine with bouillon powder, mixed herbs and sugar.
2. Marinate the chicken in the above for an hour.
3. Meanwhile finely dice the onion, peel and dice the carrots
and dice the peppers.
4. In a heavy bottomed pan cook the onions in the vegetable
oil until softened.
5. Add the chicken and any residue marinade, brown on all
sides, add the carrots.
6. Add the prepared vegetable stock, bring to the boil, then
reduce to a simmer.
7. Finally add the peppers and continue cooking until chicken
reaches the core temperature.
10 Portions Goats Cheese and Caramelised Onion Open TartCaribbean Brown Chicken Stew
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When browning the chicken it may be necessary to batch „ brown „ the chicken to prevent it from boiling
Ingredients
Chicken - Diced 800g
Vegetable Stock * (100442) 18g
Water 1000ml
Long Grain Rice 400g
Mixed Herbs 1 tspn
Fresh Garlic 2 Cloves
White Onion I no
Red / Yellow Pepper 1 Of Each
Chopped Tinned Tomatoes 500g
Tomato Puree 100g
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Fresh Ginger 25g
Turmeric 1 tspn
Method
1. Finely chop the onion and garlic, in a heavy bottomed pan cook the
onion, mixed herbs, turmeric, black pepper and finely chopped
ginger in the vegetable oil until softened
2. Add the diced chicken and finely chopped garlic and continue
cooking until chicken is browned on all sides, add vegetable stock
bring to the boil then reduce to a simmer .
3. When chicken is almost cooked add the tomatoes and tomato puree.
4. Wash the rice and along with the diced peppers add to the pot, at
this stage you may need to add more vegetable stock .
5. Place lid on pot and let it cook out until rice is just cooked.
6. Stir rice occasionally, check and adjust seasoning as necessary
10 Portions Goats Cheese and Caramelised Onion Open TartChicken and Rice Jolloff
GF, MF, EF, NF
Chef’s Tip
When sealing the chicken seal it hard – looking for colour and crispness
If at stage 5 the sauce appears to thick simply reduce with a little water
Ingredients
Chicken Thighs 20no
White Onion 200g
Garlic Cloves 2 cloves
Tinned Chopped Tomato 800g
Cracked Black Pepper 0.200g
Vegetable Oil 25ml
Fresh Basil 60g
Method:
1.Score the chicken legs – make 2-3 diagonal cuts through
the skin and flesh to the bone
2. Finely dice the onion and finely chop the garlic
3. In a heavy bottomed pan seal the seasoned chicken legs –
remove and transfer to roasting tray
4. In the same pan cook the onions until opaque, add the
garlic take care not to burn before adding the chopped
tomatoes
5. Bring to the boil, reduce to a gentle simmer and cook for a
further five minutes
6. Remove from heat and add half the torn basil, place sauce
over chicken and cook in a pre-heated oven 189C
7. Once cooked remove from tray to a suitable serving dish
and garnish with the reserved basil
10 Portions Chicken Cacciatore (Sweet Basil & Tomato Sauce)
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If only making small quantities this dish can be cooked in a wok in minutes
Ingredients
Chicken - Diced 800g
White Onions 1 no
Fresh Garlic 2 cloves
Peppers – 1 Yellow /1 Red 1 each
Sweet and Sour Sauce 500ml
Fresh Pineapple 0.25
Carrots 100g
Spring Onion 0.5 bunch
Cracked Black Pepper Pinch
Method
1. Peel and cut onion into 1cm dice, finely chop the garlic, cut
peppers into 1cm dice
2. Finely slice the spring onion, cut carrots into fine matchstick
shapes.
3. Top and tail the pineapple, peel, remove core and cut into
1cm dice.
4. In a heavy bottomed pan, cook the onion without colour
5. Add the garlic and chicken, continue cooking until chicken
is sealed on all sides .
6. Add the sauce, bring to boil then reduce to a gentle simmer
7. When chicken is cooked add the peppers, carrots and
pineapple .
8. If necessary adjust the seasoning, transfer to serving dish,
garnish with spring onion.
10 Portions Goats Cheese and Caramelised Onion Open TartChicken in ‘Sweet and Sour’ Sauce
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with sweet potato wedges and a simple mixed salad
Prepare the day before
Ingredients
Pork Shoulder 800 g
Red Chilli 2 no
White Onion 1 no
Vegetable Oil 20 ml
Chopped Tomatoes 300 g
Veg Bouillon * (100442) 5g
Water 300ml
Light Brown Sugar 50 g
Cracked Black Pepper Pinch
Cumin 1 tspn
Method
1. Place chillies in a bowl of hot water and allow to sit until
softened, remove from water, discard the stem and finely
chop
2. In a heavy bottomed saucepan cook the onion in the water
until opaque .
3. Add all the other ingredients to the pan and bring to the
boil.
4. Reduce the heat to a gentle simmer and allow to cook until
sauce has reduced and thickened.
5. Transfer to a food processor and blitz to a smooth paste.
6. When cool transfer to an airtight container and refrigerate
for 24 hours before use, this will allow all the flavours to
meld .
7. For the pork – remove any netting and slice in half
lengthways, cut slits into the meat 1cm deep and 4cm
apart.
8. Liberally brush / rub the sauce into the pork, cover and set
aside to marinate, preferably overnight.
9. Cook in a preheated oven at 170C turning once during the
cooking process and basting regularly with the sauce
10. Once cooked allow to rest for 15 minutes, before carving
10 Portions Goats Cheese and Caramelised Onion Open
TartChipotle Barbecued Pork
GF, MF, EF, NF
Chef’s Tip
Chef‟s Tip:- Remember gammon is just chunky bacon and takes literally minutes to
cook.
Cook as close to service as possible to keep the gammon moist
Ingredients
Gammon Steak 10 no
Fresh Pineapple 300g
Vegetable Oil 10ml
Method
1. Top and tail the pineapple, remove the skin, cut in four and
remove the core
2. Cut the quarters lengthways into 30g slithers
3. Heat the vegetable oil in a heavy bottomed frying pan, seal
the steaks on both sides before transferring to a baking sheet
4. Cook in a pre-heated oven 190C until core temperature is
achieved, transfer to a suitable serving dish
5. In the same pan, lightly char the pineapple pieces and
serve atop of the gammon steak
10 Portions Gammon Steak with Charred Pineapple
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Thighs 20no
Whole Grain Mustard 40g
Honey 70g
Cracked Black Pepper Pinch
Vegetable Oil 15ml
Spring Onion 60g
Method
1. Using a very sharp cooks knife slice through the skin and
meat to the bone (on an angle, three slices per thigh)
2. Very lightly brush the thighs with the vegetable oil and
season with the black pepper
3. Place chicken in a pre-heated oven 180C, meanwhile
make the dressing by simply whisking the mustard and
honey together
4. After ten minutes cooking remove chicken from oven and
brush dressing on to chicken, return to oven
5. Frequently baste the chicken with the dressing during the
cooking process
6. When cooked transfer to suitable serving dish , any
residual dressing can be spooned over the chicken
7. Garnish with spring onion – very finely sliced on a sharp
angle
10 Portions Goats Cheese and Caramelised Onion Open TartHoney and Mustard Chicken
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve Basmati Rice
When sealing the lamb it may need to be done in batches to prevent boiling
Ingredients
Diced Lamb 700g
Butternut Squash 500g
Lentils 150g
Onions - White 2no
Tinned Chopped Tomatoes 600g
Ground Cumin 1tspn
Ground Turmeric 1tspn
Ground Garam Masala 1.5tspn
Ground Coriander 2tspn
Fresh Ginger 1bulb head
Garlic Cloves 3cloves
Fresh Chilli - Green 2no
Method
1. Place lentils, diced squash, diced onion, turmeric and
tomatoes in pan, just cover with water, simmer for 20
minutes until lentils are just tender
2. Place all the ground spices in frying pan and toast until
fragrant.
3. In a heavy bottomed pan cook the lamb until well browned
on all sides.
4. Remove from pan, add finely chopped ginger, chilli and
garlic, cook for 2 minutes .
5. Return the lamb to the pan, along with the toasted spices
and the lentil mix
6. Cover with water, place lid on pan and simmer until lamb is
tender – approx 1.5 hours
7. Remove lid for last 20 minutes.
8. When cooked stir in garam masala, chopped coriander and
adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartLamb Dhansak
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
When browning the lamb, this may need to be done in batches to avoid boiling
Ingredients
Diced Lamb 700g
Potatoes 500g
Celery 100g
Carrots 250g
Garlic 2cloves
Onions 2no
Vegetable Bouillon* (100442) 20g
Water 1 L
Thyme 0.2bunch
Leeks 100g
Cracked Black Pepper Pinch
Method
1. Slice the leeks, chop the garlic, dice onions (1 cm), slice
carrots (1cm), pick the thyme and slice the celery.
Prepare the vegetable stock.
2. In a heavy bottomed pan, brown the seasoned lamb on all
side, remove from pan .
3. Add the prepared vegetables and thyme to the pan and
cook for 3-4 minutes.
4. Return the lamb to the pan, cover with stock and bring to
the boil.
5. Reduce heat to a gentle simmer and continue cooking until
lamb is just tender -1 ½ hours.
6. Meanwhile slice potatoes (3mm).
7. Adjust the seasoning of the stew and transfer to a suitable
serving dish.
8. Top with the sliced potatoes, overlapping as you go.
9. Transfer to pre-heated oven 180C.
10. Cook until potatoes are crisp, golden brown and cooked.
10 Portions Goats Cheese and Caramelised Onion Open TartLancashire Hot Pot
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Thighs 20 no
Fresh Thyme 20g
Fresh Rosemary 20g
Lemon 1 no
Fresh Garlic 1 clove
Olive Oil 40 ml
Tapenade 10 Ptns
Method
1. Pick the thyme and rosemary and finely chop, zest and
juice the lemon
2. Finely chop the garlic, combine all the ingredients with the
oil
3. Make two or three angled cuts in the chicken – cutting
through the skin into the meat
4. Brush the marinade onto the chicken thighs, leave to stand
for 30minutes
5. Cook in a pre-heated oven at 180C until golden brown and
core temperature is reached
6. Baste the chicken regularly during the cooking process
7. Transfer to a suitable serving dish and serve with the
tapenade for a truly authentic taste of the Mediterranean
10 Portions Goats Cheese and Caramelised Onion Open TartLemon & Herb Chicken with Tapenade
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Diced Lamb 800g
Dried Apricots 100g
White Onion 2 no
Garlic 2 Cloves
Ground Cumin 1 tspn
Ground Coriander 1 tspn
Ground Cinnamon 1 tspn
Ground Ginger 1 tspn
Fresh Chilli - Green 1 no
Carrots 300g
Fresh Parsley 0.25 bunch
Honey 2 dssrtspn
Tinned Tomatoes 500g
Turmeric 1 tspn
Method
1. Place apricots in bowl and cover with boiling water, leave
to soak until softened.
2. In a heavy bottomed pan seal the lamb, getting good
colour on all sides .
3. Remove lamb, set aside, add the finely chopped onion to
the pan and cook until soft
4. Add the finely chopped garlic, chopped chilli and the dried
spices, continue cooking .
5. After 2 minutes return the lamb to the pan, add the tinned
tomatoes and apricot liquid .
6. Bring mixture to the boil and then reduce heat to a gentle
simmer
7. Meanwhile peel and cut carrots into 1cm rounds, place in a
pan with the honey and just cover with water, cook until
just tender.
8. When the lamb is almost cooked add the apricots and
carrots and cooking liquor
9. Finish the dish with the finely chopped coriander and
parsley
10. Transfer to suitable serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartMoroccan Inspired Tagine of Lamb
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If only making small quantities this dish can be cooked in a wok in minutes
Ingredients
Pork - Diced 800g
White Onions 1 no
Fresh Garlic 2 cloves
Peppers – 1 Yellow /1 Red 1 each
Sweet and Sour Sauce 500ml
Fresh Pineapple 0.25
Carrots 100g
Spring Onion 0.5 bunch
Cracked Black Pepper Pinch
Method
1. Peel and cut onion into 1cm dice, finely chop the garlic, cut
peppers into 1cm dice
2. Finely slice the spring onion, cut carrots into fine matchstick
shapes.
3. Top and tail the pineapple, peel, remove core and cut into
1cm dice.
4. In a heavy bottomed pan, cook the onion without colour
5. Add the garlic and pork, continue cooking until pork is
sealed on all sides .
6. Add the sauce, bring to boil then reduce to a gentle simmer
7. When pork is cooked add the peppers, carrots and
pineapple .
8. If necessary adjust the seasoning, transfer to serving dish,
garnish with spring onion.
10 Portions Goats Cheese and Caramelised Onion Open TartPork in ‘Sweet and Sour’ Sauce
GF, MF, EF, NF
Chef’s Tip: The cooking liquor can be reserved for the base of a soup ( Pea and Ham )
An ideal dish to be presented and carved in front of the customer
Ingredients
Gammon Joint 800g
Carrot 120g
Onion 150g
Cinnamon 18g
Cracked Black Pepper 0.200g
Honey 50g
White Wine Vinegar 20ml
Demerara Sugar 40g
Bay Leaves 2no
Method
1. Place the gammon in a suitable sized pan and cover with cold
water add the carrots, onions, cinnamon, peppercorns and bay
leaves
2. Bring to the boil, then lower heat to a gentle simmer, topping up
with water as and when necessary, skim off any impurities that
rise to the surface
3. When cooked carefully remove from the stock and allow to cool a
little
4. Peel and cut away the skin leaving behind an even layer of fat,
score the fat all over in a criss-cross pattern, place in roasting tin
5. For the glaze – place the sugar, vinegar and honey in a pan and
bring to the boil and remove from heat
6. Gently pour half the glaze over the gammon and place in a pre-
heated oven 190C, after 10 minutes pour over the remaining glaze
7. Cook for a further 25 minutes basting with juices 3 – 4 times as it
roasts
8. Remove from oven and allow to rest for 15 minutes before carving
10 Portions Pot Roasted Honey Glazed Ham
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Allow the lamb to rest for 20 minutes prior to carving
Ingredients
Leg of Lamb 800g
Fresh Garlic 3 Cloves
Fresh Rosemary 0.25 Bunch
Cracked Black Pepper Pinch
Vegetable Oil 15ml
Method
1. Peel the garlic and cut in half lengthways, snip rosemary
into small sprigs
2. Make slits in the leg of lamb and force the garlic and
rosemary into the slits .
3. Heat the vegetable oil in a suitable sized ban.
4. Place the lamb in the hot oil and seal on all sides.
5. Season with the black pepper and cover loosely with tin foil.
6. Roast in a pre heated oven at 180C until required core
temperature is achieved, removing the tin foil for the last
20minutes of cooking.
10 Portions Goats Cheese and Caramelised Onion Open TartRoast Leg of Lamb Studded with Garlic
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Allow the lamb to rest for 20 minutes prior to carving
Ingredients
Lamb Shoulder 800g
Cracked Black Pepper Pinch
Vegetable Oil 15ml
Method
1. Heat the vegetable oil in a suitable sized roasting tray
2. Place lamb shoulder in tray and seal on all sides
3. Season with black pepper and loosely cover with tin foil.
4. Roast in pre heated oven at 180C until core temperature is
achieved.
5. Remove the tin foil 20 minutes before the end of the
cooking process.
10 Portions Goats Cheese and Caramelised Onion Open TartRoast Shoulder of Lamb
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Allow the beef to rest for 20 minutes prior to carving
Ingredients
Beef Topside 800g
Cracked Black Pepper Pinch
Vegetable Oil 15ml
Method
1. Heat the vegetable oil in a suitable sized roasting tray
2. Place beef in hot oil and seal on all side .
3. Season with the black pepper and loosely cover with tin foil
4. Cook in pre heated oven at 180C until core temperature is
achieved, removing the tin foil 20 minutes before the end
of the cooking process.
10 Portions Goats Cheese and Caramelised Onion Open TartRoast Topside of Beef
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Wash the rice first to remove most of the starch.
Ingredients
Diced Chicken Thigh 800g
Frozen Peas 150g
Long Grain Rice 400g
Paprika 10g
Red Onions (chunky sliced) 150g
Vegetable Oil 30ml
Garlic (Finely Chopped) 2 cloves
Veg Stock* (100442) 10g
Flat Parsley ¼ Bunch
Mixed Peppers – cut into 1cm
dice
250g
Method
1. Place a heavy bottom pan over a medium heat and add the oil, when
hot add the paprika & chicken and brown off for 3-4 mins.
2. Add the onions and garlic allow to cook for 3-4 mins then add the
washed rice and stir well ensuring each and every grain of rice is
coated in the oil.
3. Mix the veg stock with 1.2ltrs of hot water and add 1/3 to the pan
stirring continuously until all the liquid is absorbed, then another
3rd of the stock cook for 5-6 mins.
4. Add the remaining stock, finally add the peas and peppers stir
through and cook until the rice is tender and the chicken is cooked
through.
5. Stir in the parsley and serve straight away.
10 Portions Goats Cheese and Caramelised Onion Open TartSpanish Chicken Paella
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Fish Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Alternatively can be served with wedges of lime or lemon and fresh coriander
Ingredients
Cod Fillet 110-140g 10 no
Vegetable Oil 20ml
Cracked Black Pepper Pinch
Tomato Salsa 120ml
Method
1. Defrost the cod overnight in fridge
2. Dry the cod fillets with kitchen paper, then brush with a little
oil, sprinkle with pepper
3. Cook fish on a pre-heated griddle pan, turning halfway .
4. Transfer to serving dish and serve immediately with fresh
tomato salsa.
10 Portions Goats Cheese and Caramelised Onion Open TartGriddled Fillet of Cod with Tomato Salsa
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Vegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Basmati Rice
Ingredients
Aubergine 500g
Chick Peas 100g
Butternut Squash 500g
Lentils 150g
Onions - White 2no
Tinned Chopped Tomatoes 600g
Ground Cumin 1tspn
Ground Turmeric 1tspn
Ground Garam Masala 1.5tspn
Ground Coriander 2tspn
Fresh Ginger 2cm piece
Fresh Coriander 0.5bunch
Garlic Cloves 5cloves
Fresh Chilli - Green 2no
Method
1. Place lentils, diced squash, diced onion, turmeric and
tomatoes in pan, just cover with water, simmer for 20 minutes
until lentils are just tender
2. Place all the ground spices in frying pan and toast until
fragrant.
3. In a heavy bottomed pan cook the diced aubergine until well
browned on all sides.
4. Remove from pan, add finely chopped ginger, chilli and garlic,
cook for 2 minutes .
5. Return the aubergine to the pan, along with the toasted spices
and the lentil mix
6. Cover with water, place lid on pan and simmer until veg is
tender – approx 40 mins .
7. Remove lid for last 15 minutes at the same time add the
chickpeas.
8. When cooked stir in garam masala, chopped coriander and
adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartAubergine and Chick Pea Dhansak
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Onion Whole Prepared 200g
Leek 200g
Swede 200g
Lentils Puy Type 150g
Butternut Squash 800g
Water 1000ml
Flat Leaf Parsley 20g
Tomato Puree Caterers Choice 30g
Veg Bouillon * (100442) 20g
Rapeseed Oil 100ml
Ground Black Pepper 4g
Thyme 10g
Carrot 300g
Method
1. Soak the lentil for 20 minutes rinse under cold running water. Peel and cut the butternut squash and Swede into 2cm dice. Chop the parsley. Cut the onions and carrots into 2cm dice. Wash and cut the leeks in half, then on an angle into 1cm thick slices. Dilute the bouillon with the hot water. Remove the thyme from the stalk and chop.
2.Heat the oil in a pan add the onions, swede, carrots and thyme then cook for 10 minutes. Add the puy lentil and stock then cook for 15 minutes. Add the butternut squash, tomato puree and leek then cook for approx 15 minutes or until all vegetables and lentils are cooked through. Season with the pepper and stir through the chopped parsley. Ensure the core temperature is reached (75°C ENG, 82°C SCOT).
10 Portions Goats Cheese and Caramelised Onion Open TartLentil Vegetable Casserole Stew Pot
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mixed Beans 800g
Aubergine 1 no
Fresh Garlic 2 cloves
White Onion 1 no
Fresh Chilli 1 no
Ground Cumin 1 tspn
Ground Cinnamon 1 tspn
Ground Coriander 1 tspn
Tinned Chopped Tomatoes 300g
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 200ml
Honey 50ml
Turmeric 1 tspn
Method
1. Finely chop the onion, garlic and deseeded chilli, cut the
aubergine into 1cm dice
2. In a heavy bottomed pan gently fry the onion and dry
spices until the onion is opaque
3. Add the aubergine and chilli and continue cooking before
adding the garlic
4. Add the vegetable stock along with the tomatoes and beans
5. Bring to the boil, before reducing to a gentle simmer
6. Continue cooking until the aubergine is tender and add the
honey
7. Transfer to a suitable serving dish for service
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Bean and Aubergine Tagine
Chef’s Tip
May be garnished with shredded coriander
GF, MF, EF, NF
Ingredients
Potatoes 800g
White Onion 200g
Fresh Garlic 2 cloves
Fresh Chilli 5g
Spinach 250g
Chickpeas 800g
Turmeric 3g
Cumin 1.5g
Garam Masala 1.5g
Vegetable Oil 20ml
Method1. Peel, wash and cut potatoes into 1cm dice and par boil
for 2-3 minutes
2. Meanwhile heat the oil in a heavy bottomed pan, add the
sliced onion and cook until opaque add the dried spices
and continue cooking for a further 2 minutes
3. Add the finely chopped garlic, the deseeded and finely
sliced chilli along with the refreshed and well drained
potatoes
4. Cook for a further five minutes stirring frequently. Add a
splash of water along with the undrained chickpeas, cover
and cook until potatoes are just tender .
5. Remove from heat add the spinach, combine and allow to
just wilt
6. Transfer to a suitable serving dish
10 Portions Sag Aloo
GF, MF, EF, NF
Ingredients
Sweet Potato 500g
White Onions 200g
Fresh Coriander 40g
Red Lentils 450g
Fresh Garlic 2 cloves
Butternut Squash 500g
Potatoes 150g
Ground Cumin 6g
Carrot 100g
Rapeseed Oil 30ml
Sugar 50g
Water 2000ml
Ground Ginger 6g
Method
1. Soak the lentils in a little warm water to soften
2. In a heavy bottomed pan gently heat the oil, add the finely
chopped onion and cook until opaque add the ginger and cumin
and continue cooking for a further 2 minutes
3. Peel and wash the potatoes, sweet potatoes and squash and cut
into 1cm dice, peel and wash the carrots and cut into half moons
on a sharp angle
4. Add the prepared vegetables along with the finely diced garlic to
the pan and cook for 2 minutes before adding the water
5. Bring to the boil before reducing heat to a gentle heat
6. As the vegetables start to become tender add the drained lentils
and sugar and continue cooking
7. Once cooked remove from heat and stir in the finely chopped
coriander and transfer to a suitable serving dish ready for service
10 Portions Sweet Potato & Squash Stew
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When cooking the rice it is important to stir it continuously The risotto should be served slight wet
Ingredients
Butternut squash 400g
Arborio rice 600g
Water 800ml
Vegetable bouillon* (100442) 15g
Onion 200g (1)
Garlic 2 cloves (12g)
5 bean salad 400g
Cracked black pepper Pinch
Rosemary 0.25 bunch
Method
1. Peel the butternut and cut into 1cm dice, combine with half the
pepper
2. Finely chop the rosemary fronds add a third to the butternut roast
until just cooked
3. In a thick bottomed pan, gently cook the diced onion until opaque
4. Add the finely chopped garlic, remaining chopped rosemary fronds
and the rice
5. Continue cooking until mixture is well coated and thoroughly
combined
6. Add a ladleful of hot stock and simmer, as stock is absorbed add
more
7. Continue in this way adding a ladleful of stock at a time
8. After about 15 minutes the rice should be soft, tender and creamy
9. At this point, add the well drained beans and mix well
10. Very gently mix in half the roasted butternut, check seasoning and
adjust if necessary
11. Transfer to serving dish and sprinkle with remaining butternut
10 Portions Goats Cheese and Caramelised Onion Open TartTuscan Bean and Roasted Butternut Risotto
GF, MF, EF, NF
Ingredients
Onions 200g
Carrots 300g
Leek 200g
Swede 200g
Puy Lentils 150g
Butternut Squash 800g
Water 1000ml
Vegetable Bouillon*
(100442)
20g
Parsley 20g
Tomato Puree 30g
Oil 20ml
Thyme 10g
Black Pepper pinch
Method:
1. Soak the lentil for 20 minutes rinse under cold running
water.
2. Peel and cut the butternut squash and Swede into 2cm
dice. Chop the parsley. Cut the onions and carrots into
2cm dice. Wash and cut the leeks in half, then on an
angle into 1cm thick slices.
3. Dilute the bouillon with the hot water.
4. Remove the thyme from the stalk and chop.
5. Heat the oil in a pan add the onions, Swede, carrots and
thyme then cook for 10 minutes. Add the puy lentil and
stock then cook for 15 minutes.
6. Add the butternut squash, tomato puree and leek then
cook for approx 15 minutes or until all vegetables and
lentils are cooked through.
7. Season with the pepper and stir through the chopped
parsley.
8. Ensure core temperature is reached (75C ENG 82C
SCOT)
10 Portions Vegetable and Lentil Casserole
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Carbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Butternut Squash 850g
Cracked Black Pepper Pinch
Method
1. Peel the squash with a combination of vegetable peeler and
sharp cooks knife
2. Cut in half just above the bulbous section and then cut the
bulb in half lengthways
3. Remove all seeds with a dessert spoon and cut the squash
sections into 1cm dice
4. Cook in boiling water until just tender, drain well and
transfer to serving dish
5. Serve immediately with a little cracked pepper
10 Portions Goats Cheese and Caramelised Onion Open TartButternut Squash
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots – prepared weight 850g
Method
1. Peel carrots and top and tail, cut into 5cm pieces and then
into batons
2. Place into a pan of cold water, bring to the boil then cook
until „ al dente „.
3. If using straight away transfer to a suitable serving dish, if
not refresh in cold water
10 Portions Goats Cheese and Caramelised Onion Open TartCarrot Batons - Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots – prepared weight 850g
Method
1. Peel the carrots and top and tail, cut into 5mm rounds
2. Place in a pan of cold water, bring to the boil then cook until
„ al dente „.
3. If using straight away transfer to suitable serving dish if not
refresh in cold water.
10 Portions Goats Cheese and Caramelised Onion Open TartCarrot Rondelles - Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Cauliflower Heads –
prepared weight
850g
Method
1. Cut around the stem of the cauliflower to produce small
florets
2. Cook in a pan of rapidly boiling water until the florets are „
al dente „
3. If Using straight away transfer to suitable serving dish if not
refresh in cold water.
10 Portions Goats Cheese and Caramelised Onion Open TartCauliflower - Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Diced Swede 850g
Cracked Black Pepper Pinch
Method
1. Wash the pre-prepared swede in cold water and drain well
2. Cook in boiling water until just tender
3. Transfer to serving dish and serve immediately with a little
cracked pepper
10 Portions Goats Cheese and Caramelised Onion Open TartDiced Swede
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Garden Peas 850g
Method
1. Place peas in a pan of rapidly boiling water and cook until „
al dente „
2. If using straight away transfer to suitable serving dish, if not
refresh in cold water
3. Alternatively peas can simply be defrosted and heated in
boiling water as required
10 Portions Goats Cheese and Caramelised Onion Open TartGarden Peas - Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots 160g
White Cabbage 80g
Red Onion 60g
Fresh Tomatoes 120g
Baby Spinach 30g
Method
1. Finely shred the cabbage, peel and grate carrots, finely
slice onion, chop the tomatoes, wash and drain the
spinach
2. Combine all the ingredients and place in bowl for service
10 Portions Goats Cheese and Caramelised Onion Open TartHealthy Salad - Falafel
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Parsnips – prepared weight 850g
Honey 80ml
Method
1. Peel parsnips and top and tail, cut into quarters lengthways
2. Place into pan of cold water, bring to the boil and par boil
just to remove hardness.
3. Transfer parsnips to roasting tray and mix with warmed
honey
4. Roast in pre-heated oven 180C until cooked and golden
brown
5. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartHoney Roasted Parsnips - Vegetables
Chef’s Tip
If parsnips are particularly large they may need to be cut down into six or eight pieces also the core of the parsnip may need to be removed if „ woody „
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Garden Peas 850g
Fresh Mint 30g
Method
1. Remove the mint leaves from stems
2. Place stems in a pan of boiling water, add peas and cook
until „ al dente „
3. If using straight away transfer to suitable serving dish,
garnish with shredded mint leaves, if not refresh in cold
water
4. Alternatively peas can simply be defrosted and heated in
boiling water as required
10 Portions Goats Cheese and Caramelised Onion Open TartMinted Garden Peas - Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mushy peas, tinned 850g
White wine vinegar 3 tbsp
Bicarbonate of soda 2 tsp
Method
1.Place peas in suitable sized pan
2.Dissolve the bicarbonate of soda in the white wine vinegar
3.Add to the peas and gently heat, serve immediately
4.Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartMushy Peas
Chef’s Tip By adding the bicarbonate and the vinegar to the peas, they will retain their colour and become
light and fluffy
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This is just an example – consider alternating / substituting with celery, spinach, red
onions etc
Ingredients
Mixed Salad Leaves 250g
Iceberg Lettuce 250g
Tomatoes 200g
Cucumber 250g
Yellow Pepper 1 no
Red Onions 1 no
Carrots 100g
Method
1. Remove the core of the iceberg and cut into 1cm strips.
2. Along with the mixed leaves, wash and drain well.
3. Remove the core from the tomatoes and cut into wedges.
4. Peel and finely slice the onion into half moons
5. Cut cucumber into 1cm chunks, cut pepper into 3mm strips.
6. Peel the carrots and cut into match-stick size strips
7. To assemble – place lettuces in bottom of suitable sized
serving bowl .
8. Scatter / arrange the remaining ingredients on top.
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Side Salad – Main Meal
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Adding the sugar helps the vegetables to caramelise / char
Ingredients
Red onions 1 (150g)
Garlic 1 clove (6g)
Carrot 150g
Courgette 150g
Mushroom 200g
Cherry tomatoes 100g
Thyme 0.25 bunch
Cracked black pepper 10g
Peppers 0.5 of each colour
Caster sugar 1 tbsp (10g)
Method
1.Peel carrots place in pan of cold water, on the stove and bring to boil
and cook for 2 mins
2.Refresh carrots, cut on the angle approx 2cm wide, place in bowl
3.Cut courgettes on the angle approx 1cm wide, add to bowl
4.Cut mushrooms into four through the stalk, add to bowl
5.Cut peppers into 1.5cm dice, peel onion and cut into 8 segments, add
to bowl
6.Finely chop garlic, pick thyme, along with tomatoes and black pepper,
add to bowl
7.Add sugar and a tiny amount of oil, mix all ingredients well
8.Place vegetables on baking sheet and cook in hot oven until just
beginning to char. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartRoasted Mediterranean Vegetables
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Savoy Cabbage or 850g
Spring Greens 850g
Method
1. Place suitable sized pan of water on to the stove and bring
to the boil
2. Meanwhile for the Spring Greens – starting at the tips cut
into 0.5 cm strips
3. For the Savoy Cabbage – remove outer leaves, roll into a
tight cigar and cut into 0.5 cm strips
4. For the Savoy Cabbage head – cut into four through the
core and then remove the core and cut into 0.5 cm strips
5. Place cabbage / spring greens into boiling water and cook
until „ al dente „ ( with bite )
6. Serve immediately or refresh in iced water
10 Portions Goats Cheese and Caramelised Onion Open TartSpring Greens / Savoy Cabbage
Chef’s Tip
If available use a steamer to cook the cabbage / greens instead of the method below
GF, MF, EF, NF
Chef’s Tip
Alternatively defrost sweetcorn and refresh in boiling water, great product for batch cooking
Ingredients
Sweetcorn Kernels 850g Method
1.Place sweetcorn in a pan of rapidly boiling water
2. Cook until „al dente‟ transfer to suitable serving dish and
serve immediately
10 Portions Sweetcorn Kernels
GF, MF, EF, NF
Chef’s Tip
If necessary the consistency of the sauce can be let down with a little of the potato liquor
Ingredients
Potatoes 1kg
White Onion 1no
Fresh Garlic 2 cloves
Fresh Ginger 2cm piece
Fresh Chilli - red 1no
Tinned Chopped
Tomatoes
550g
Tomato Puree 40g
Curry Powder 2tspn
Turmeric 2tspn
Vegetable Oil 20ml
Method
1. Wash, peel and rewash the potatoes, place in saucepan
and cover with cold water, add the turmeric and par-boil
2. Meanwhile in a heavy bottomed pan cook the finely sliced
onion in the vegetable oil until opaque
3. Add the finely chopped garlic, chilli and ginger along with
the curry powder and continue cooking for a further two
minutes
4. Add the tomato puree, continue cooking for a further
minute before finally adding the chopped tomatoes
5. Bring sauce to boil before reducing to a gentle simmer
and cook for a further 30 minutes
6. Add the par-boiled potatoes and continue cooking until
the potatoes are just tender
7. Transfer to a suitable serving dish prior to service
10 Portions Bombay Potatoes
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Mandolins can be extremely dangerous make sure the guard is fitted
The amount of stock needed will vary but it should just be covering the potatoes
Ingredients
Potatoes I kg
White Onion 1 no
Vegetable bouillon* (100442) 6g
Water 350ml
Vegetable Oil 10 ml
Method
1. Cut the onion in half lengthways and cut into fine slices
2. Peel and wash the potatoes and with a mandolin or very
sharp knife finely slice
3. Prepare the vegetable stock and lightly oil the base and
sides of a suitable sized serving dish
4. Carefully arrange a layer of potatoes on the bottom of the
dish, the potatoes should be just overlapping, followed by
a layer of onion, continue building the layers until all
ingredients are used, finishing with a layer of potatoes
5. Gently pour the stock over the potatoes and cook in a pre-
heated oven at 180C until potatoes are cooked and the
top is crisp and golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartBoulanger Potatoes
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Alternatively and if available the rice can be cooked in a steamer
The amount of stock needed may vary depending on the variety of rice
Ingredients
Long Grain Rice 650g
Coconut Milk 200 ml
Vegetable Bouillon* (100442) 10g
Water 600 ml
Cracked Black Pepper Pinch
Method
1. Wash the rice several times in clean cold water to remove
the excess starch.
2. Place the rice along with pepper, coconut and vegetable
stock in a heavy bottomed pan.
3. Bring to the boil, stir occasionally and then cover with a
tight fitting lid.
4. Reduce heat and cook for a further 10 minutes.
5. Remove from heat but do not remove lid, leave to stand for
a further 10 minutes .
6. Remove lid, fluff up and transfer to suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open TartCoconut Infused Rice
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Alternatively and if available the rice can be cooked in the steamer
The amount of stock needed may vary depending on the variety of rice
Ingredients
Basmati Rice 650 g
Cinnamon Stick 0.5 no
Cracked Black Pepper Pinch
Vegetable Bouillon* (100442) 15g
Water 800ml
Method
1. Wash the rice several times in clean cold water to remove
the excess starch.
2. Place the rice along with seasonings and vegetable stock in
a heavy bottomed pan.
3. Bring to the boil, stir occasionally and then cover with a
tight fitting lid.
4. Reduce heat and cook for a further 10 minutes.
5. Remove from heat but do not remove lid, leave to stand for
a further 10 minutes .
6. Remove lid, discard cinnamon, fluff up and transfer to
suitable serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartFragrant Basmati Rice
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Black Eyed Peas or 200g
Red Kidney Beans 200g
Coconut Cream or 200g
Coconut Milk 200ml
Spring Onion 0.5 Bunch
Fresh Thyme 0.25 Bunch
Fresh Garlic 2 Cloves
Veg Bouillon* (100442) 15g
Cracked Black Pepper Pinch
Long Grain Rice 750g
Method
1. Soak peas in 2 litres of water overnight .
2. Wash the peas and rinse the rice in cold water to remove the starch..
3. Place peas in a pan cover with 3 lt of water and boil for 10 minutes
4. Reduce to a simmer, add the picked thyme, chopped garlic and
sliced spring onion .
5. Continue cooking until the peas are tender
6. Add the coconut cream, black pepper and vegetable bouillon, cook
for a further 10 minutes.
7. Add the rice and stir, reduce heat to a gentle simmer.
8. Cook for a further 25 – 30 minutes until the stock has been absorbed
and rice is cooked.
10 Portions Goats Cheese and Caramelised Onion Open TartRice and Peas
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Turn the potatoes two or three times during the cooking process
Ingredients
Jacket Potatoes 1 kg
Cajun Spice 2 tspn
Vegetable Oil 40 ml
Method
1. Cut potatoes in half lengthways, then in half again
lengthways and finally each quarter into half again
lengthways.
2. Place potatoes in suitable sized bowl and mix well with the
oil and Cajun spice.
3. Lay on to a flat baking sheet and cook in a pre-heated oven
at 180C until just cooked and golden brown.
4. Transfer to a suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Jacket Wedges
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Turn the potatoes two or three times during the cooking process
Ingredients
Sweet Potatoes 1 kg
Cajun Spice 2 tspn
Vegetable Oil 40 ml
Method
1. Scrub potatoes well and rinse and dry
2. Cut potatoes in half lengthways, then in half again
lengthways and finally each quarter into half again
lengthways.
3. Place potatoes in suitable sized bowl and mix well with the
oil and Cajun spice.
4. Lay on to a flat baking sheet and cook in a pre-heated oven
at 180C until just cooked and golden brown.
5. Transfer to a suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Sweet Potato Wedges
GF, MF, EF, NF
Ingredients
New Potatoes 1kg
Cracked Black Pepper Pinch
Olive Oil 75ml
White Wine Vinegar 25ml
Whole Grain Mustard 2 tspn
Chives 20g
Method
1. Place potatoes in a pan of cold water, bring to the boil,
reduce heat to a simmer and cook
2. Make a simple vinaigrette using the mustard, oil and
vinegar and finely spot chop the chives
3. When potatoes are cooked carefully strain into a colander
and cut potatoes in half lengthways
4. Toss the potatoes in the vinaigrette, add the chives and the
cracked pepper, before transferring to a suitable dish ready
for service
10 Portions Warm New Potato Salad
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Long Grain Rice 650 g
Turmeric 1 tspn
Cinnamon Stick 1 no
Sultanas 60 g
Vegetable Stock* (100442) 18g
Water 1 litre
Cracked Black Pepper Pinch
Method
1. Place all ingredients except the sultanas in a heavy
bottomed saucepan, bring to the boil
2. Add sultanas, stir well, cover and reduce heat to a gentle
simmer.
3. When rice is cooked remove from heat. Still covered and
leave to stand for 5 minutes before transferring to serving
dish
10 Portions Goats Cheese and Caramelised Onion Open TartYellow Rice – Geel Rys
GF, MF, EF, NF
Chef’s Tip
The quantity of vegetable stock may vary either way – more or less
Ingredients
Long Grain Rice 650g
Vegetable Stock *
(100442)
16g
Chopped Tinned
Tomatoes
300g
Fresh Garlic 2 cloves
Cracked Black Pepper 0.200g
Ground Cumin 4.5g
Rapeseed Oil 40ml
Method
1. In a heavy bottomed pan gently heat the rapeseed oil, add
the washed and drained rice along with the cumin, cook for 2-
3 minutes stirring continually
2. Add the finely diced garlic and continue cooking before
adding the tomato and juice along with the prepared
vegetable stock
3. Bring to the boil before reducing heat to a gentle simmer
4. Cook until rice is tender, adjust seasoning and transfer to a
suitable serving dish
10 Portions Mexican Rice
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Accompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Dried Apricots 250 g
Red Onion 2 no
Chilli Green 1 no
Fresh Garlic 2 cloves
Soft Brown Sugar 40 g
White Wine Vinegar 50 ml
Method
1. Place apricots in a bowl and cover with 600ml of boiling
water
2. Leave to stand for 30 minutes.
3. Meanwhile peel the garlic, deseed the chilli and peel and
dice the onion .
4. Tip the apricots along with their soaking liquor into a food
processor.
5. Add all the other ingredients and blitz slightly – but leaving
rough.
6. Transfer to saucepan and simmer for 20 – 25 minutes until
thick and pulpy.
10 Portions Goats Cheese and Caramelised Onion Open TartApricot and Red Onion Blatjang
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Can be and would recommend making the tapenade the day before to let the flavours infuse
Ingredients
Fresh Garlic 1 clove
Lemon 1 no
Capers 100g
Parsley 40g
Cracked Black Pepper Pinch
Olive Oil 60ml
Black Olives 200g
Tomato 100g
Method
1. Finely zest and squeeze the lemon, finely chop the garlic
and parsley
2. Roughly chop the capers and black olives
3. Quarter the tomatoes, deseed and cut into fine concasse
4. Mix all the ingredients together with a twist of black pepper
5. Add enough olive oil to just bring all the ingredients together
10 PortionsGoats Cheese and Caramelised Onion Open TartBlack Olive & Tomato Tapenade
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Desserts
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
As the seasons change so will the fruits that we use
For the more adventurous try serving with a twist of fresh black pepper or substituting the mint with basil
Ingredients
Honey Dew Melon 120 g
Water Melon 120 g
Satsuma 120 g
Grapes 120 g
Apple 160 g
Pear 160 g
Orange Juice 250 ml
Mint 0.25 bunch
Method
1. Peel the honeydew, cut in half, remove seeds and cut into
1cm dice, peel the watermelon and cut into 1cm dice,
peel and segment the satsuma
2. Remove the grapes from the stem and along with the apple
and pears wash well, remove the core from both the
apple and the pear and cut into 1cm dice, shred the mint
3. Add all the fruits and mint to the orange juice, combine well
making sure fruits are coated with the juice and transfer
to a suitable serving dish, ready for service
10 Portions Goats Cheese and Caramelised Onion Open TartFresh Seasonal Fruits with Mint
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not overcook the berries as they can quickly turn to mush
Ingredients
Water 200ml
Sugar 25g
Frozen Berries 300g
Method
1. In a non reactive pan combine the sugar and water,
2. Boil rapidly until a light sugar syrup is obtained – approx 10
minutes
3. Add frozen berries, remove from heat
4. Allow to stand for 5 minutes, serve just warm.
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Berry Compote
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This recipe works equally well with plums, other fruit teas can also be used
Ingredients
Pears 10 no
Fruit Tea Bags 4 no
Water 800ml
Blueberries 60 g
Caster Sugar 70 g
Honey 2 tblspn
Cinnamon Stick 1 no
Method
1. Put the sugar, cinnamon stick, honey and teabags in a saucepan
with 800ml of water, bring to the boil
2. Meanwhile peel the pears, cut in half and remove the stone / core .
3. Place the pears into the liquid, reduce heat and simmer for 12 – 15
minutes until tender ..
4. Remove the pears from the liquid and set aside in serving dish
5. Increase the heat and reduce the liquid by one third, remove from
heat.
6. Discard the tea bags and cinnamon stick and add the frozen
blueberries.
7. Pour the liquid over the pears.
10 Portions Goats Cheese and Caramelised Onion Open TartPoached Pears in Spiced Tea
GF, MF, EF, NF
Suitable for all Allergens(Gluten, Milk, Egg & Nut free)
Mid Morning Break
Goats Cheese and Caramelised Onion Open Tart
Ingredients
BBQ sauce RTU 300g
Chicken Wings, raw (3 wings per
portion)
2.5kg
Method
1. Marinate the wings over night in the BBQ sauce
2. Cook wings
3. Serve hot on a suitable container
10 Portions Goats Cheese and Caramelised Onion Open TartBBQ Chicken Wings
GF, MF, EF, NF
Thai Chicken KebabsNumber of portions 10
Ingredients
Item Amount
Chicken breast diced 750g
Thai paste 30g
Wooden skewers 10
Mixed peppers 1
Water 15ml
1. Marinade chicken with paste with a dessertspoon of water if required.
2. Push chicken onto skewer, alternate with ½” diced coloured peppers
3. Cook in a hot oven until core temperature is achieved.
GF, MF, EF NF
Potato Wedges MMB (Mexican)Number of portions 25
Ingredients
Amount Supplier Code Cost
Purely Potato Wedges (McCain) 2.5kg 90544 33132
Fajita Mix 2 tbsp 87998 3074
1. Take the bags of purely potato out of the freezer 1 hour before use
2. Open the bags and pour in the seasoning
3. Rub/shake the seasoning into the potato wedges
4. Place the wedges on a non stick tray
5. Cook at 200 C/Gas 6 for 40-50 minutes
6. Serve
GF, MF, EF, NF
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Chicken Wings, raw (3 wings per
portion)
2.5kg
RTU Sweet Chilli Sauce 300ml
Method
1. Cook wings
2. Cover and coat wings in sweet chilli sauce
3. Serve hot on a suitable container
10 Portions Goats Cheese and Caramelised Onion Open TartSweet Chilli Chicken Wings
GF, MF, EF, NF
VEGAN
* Please use vegetable bouillon paste
VEGANVegetarian Main Meals
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Basmati Rice
Ingredients
Aubergine 500g
Chick Peas 100g
Butternut Squash 500g
Lentils 150g
Onions - White 2no
Tinned Chopped Tomatoes 600g
Ground Cumin 1tspn
Ground Turmeric 1tspn
Ground Garam Masala 1.5tspn
Ground Coriander 2tspn
Fresh Ginger 2cm piece
Fresh Coriander 0.5bunch
Garlic Cloves 5cloves
Fresh Chilli - Green 2no
Method
1. Place lentils, diced squash, diced onion, turmeric and
tomatoes in pan, just cover with water, simmer for 20 minutes
until lentils are just tender
2. Place all the ground spices in frying pan and toast until
fragrant.
3. In a heavy bottomed pan cook the diced aubergine until well
browned on all sides.
4. Remove from pan, add finely chopped ginger, chilli and garlic,
cook for 2 minutes .
5. Return the aubergine to the pan, along with the toasted spices
and the lentil mix
6. Cover with water, place lid on pan and simmer until veg is
tender – approx 40 mins .
7. Remove lid for last 15 minutes at the same time add the
chickpeas.
8. When cooked stir in garam masala, chopped coriander and
adjust seasoning.
10 Portions Goats Cheese and Caramelised Onion Open TartAubergine and Chick Pea Dhansak
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
White Onions 2 no
Leeks 300g
Butternut Squash 500g
Cauliflower 400g
Red Lentils ( pre soaked ) 250g
Fresh Garlic 1 clove
Fresh Ginger 40g
Fresh Chilli 1 no
Curry Powder 2 tspn
Limes ( zest and juice) 2
Coconut Milk 500 ml
Vegetable Bouillon* (100442) 10g
Water 300ml
Fresh Coriander 0.25 Bunch
Vegetable Oil 15 ml
Method
1. Finely dice the onion, garlic, ginger and chilli. Slice the leek,
peel and cut the squash into 1.5cm dice, prepare the
cauliflower into small florets
2. In a heavy bottomed pan cook the onion in the vegetable oil
until opaque
3. Add the leeks, garlic and ginger and continue cooking for a
further two minutes.
4. Add the chilli, curry powder, squash and the drained lentils,
continue cooking for a further two minutes before adding
the prepared vegetable stock and coconut milk.
5. Bring to the boil, then reduce to a simmer adding the lime
juice and zest
6. Finally add the cauliflower and cook until all ingredients are
just tender.
7. Adjust seasoning and transfer to suitable serving dish.
8. Sprinkle with roughly chopped coriander .
10 Portions Goats Cheese and Caramelised Onion Open TartGoan Vegetable Curry with Coconut and Lime
Chef’s Tip
Serve with plain boiled or basmati rice
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Onion Whole Prepared 200g
Leek 200g
Swede 200g
Lentils Puy Type 150g
Butternut Squash 800g
Water 1000ml
Flat Leaf Parsley 20g
Tomato Puree Caterers Choice 30g
Veg Bouillon * (100442) 20g
Rapeseed Oil 100ml
Ground Black Pepper 4g
Thyme 10g
Carrot 300g
Method
1. Soak the lentil for 20 minutes rinse under cold running water. Peel and cut the butternut squash and Swede into 2cm dice. Chop the parsley. Cut the onions and carrots into 2cm dice. Wash and cut the leeks in half, then on an angle into 1cm thick slices. Dilute the bouillon with the hot water. Remove the thyme from the stalk and chop.
2.Heat the oil in a pan add the onions, swede, carrots and thyme then cook for 10 minutes. Add the puy lentil and stock then cook for 15 minutes. Add the butternut squash, tomato puree and leek then cook for approx 15 minutes or until all vegetables and lentils are cooked through. Season with the pepper and stir through the chopped parsley. Ensure the core temperature is reached (75°C ENG, 82°C SCOT).
10 Portions Goats Cheese and Caramelised Onion Open TartLentil Vegetable Casserole Stew Pot
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mixed Beans 800g
Aubergine 1 no
Fresh Garlic 2 cloves
White Onion 1 no
Fresh Chilli 1 no
Ground Cumin 1 tspn
Ground Cinnamon 1 tspn
Ground Coriander 1 tspn
Tinned Chopped Tomatoes 300g
Cracked Black Pepper Pinch
Vegetable Stock* (100442) 200ml
Turmeric 1 tspn
Method
1. Finely chop the onion, garlic and deseeded chilli, cut the
aubergine into 1cm dice
2. In a heavy bottomed pan gently fry the onion and dry
spices until the onion is opaque
3. Add the aubergine and chilli and continue cooking before
adding the garlic
4. Add the vegetable stock along with the tomatoes and beans
5. Bring to the boil, before reducing to a gentle simmer
6. Continue cooking until the aubergine is tender
7. Transfer to a suitable serving dish for service
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Bean and Aubergine Tagine
Chef’s Tip
May be garnished with shredded coriander
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine
Ingredients
Polenta 150g
Chives 0.25bunch
Cracked Black Pepper Pinch
Garlic 2cloves
Chopped Tomatoes 500g
Tomato Paste 1dssrtspn
Red Onion 2no
Courgette 500g
Aubergine 1no
Rosemary 0.25bunch
Mushroom 250g
Yellow Pepper 2no
Method
1. Finely chop red onions, rosemary fronds and garlic, cut
mushrooms in quarters
2. Deseed and cut peppers into 1cm dice, cut unpeeled
aubergine into 1cm dice.
3. Cut courgettes in half lengthways and then into 1cm.chunks
4. In a heavy bottomed pan cook the onion and rosemary until
softened.
5. Add the garlic and the remaining vegetables continue
cooking for 3 – 4 minutes .
6. Add the tomato paste, chopped tomatoes and bring to the
boil, simmer until cooked.
7. Meanwhile follow manufacturers instructions to make the
polenta, with the addition of the chives and a little cracked
pepper .
8. Pour polenta onto greased tray, when cool cut into 3 inch
discs and brand.
9. Assemble the dish – centre the polenta on plate, top with
ratatouille mix, tiny drizzle of olive oil and a little cracked
pepper.
10 Portions Goats Cheese and Caramelised Onion Open TartPolenta Cake with Ratatouille
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Rapeseed Oil 20ml
Sweet Potato 750g
Knorr Jamacian Jerk Paste 100g
Coriander 20g
Yellow Spilt Peas 125g
Water 500ml
Reggae Reggae Jerk BBQ
Sauce
250ml
Chopped Tomato 800ml
Onion 800ml
Method
1. Soak the peas in water overnight in the fridge. Peel and cut the sweet potato into even sizes. Peel and dice the onion.
2. Drain the peas. Chop coriander.
3. Bring a pan of water to the boil, add the peas, cook until tender. Heat the oil in the pan, add the onion & sweet potato, cook for 3 minutes, then add the Jamaican paste.
4. Add the chopped tomatoes, reggae reggae sauce and water, bring to the boil and simmer for 20 minutes.
5. Add the peas to the curry. Ensure the core temperature is reached (75°C ENG, 82°C SCOT). Garnish with the chopped coriander.
10 Portions Goats Cheese and Caramelised Onion Open TartReggae Reggae Sweet Potato Curry
VEGAN
Ingredients
Potatoes 800g
White Onion 200g
Fresh Garlic 2 cloves
Fresh Chilli 5g
Spinach 250g
Chickpeas 800g
Turmeric 3g
Cumin 1.5g
Garam Masala 1.5g
Vegetable Oil 20ml
Method1. Peel, wash and cut potatoes into 1cm dice and par boil
for 2-3 minutes
2. Meanwhile heat the oil in a heavy bottomed pan, add the
sliced onion and cook until opaque add the dried spices
and continue cooking for a further 2 minutes
3. Add the finely chopped garlic, the deseeded and finely
sliced chilli along with the refreshed and well drained
potatoes
4. Cook for a further five minutes stirring frequently. Add a
splash of water along with the undrained chickpeas, cover
and cook until potatoes are just tender .
5. Remove from heat add the spinach, combine and allow to
just wilt
6. Transfer to a suitable serving dish
10 Portions Sag Aloo
VEGAN
Ingredients
Sweet Potato 500g
White Onions 200g
Fresh Coriander 40g
Red Lentils 450g
Fresh Garlic 2 cloves
Butternut Squash 500g
Potatoes 150g
Ground Cumin 6g
Carrot 100g
Rapeseed Oil 30ml
Sugar 50g
Water 2000ml
Ground Ginger 6g
Method
1. Soak the lentils in a little warm water to soften
2. In a heavy bottomed pan gently heat the oil, add the finely
chopped onion and cook until opaque add the ginger and cumin
and continue cooking for a further 2 minutes
3. Peel and wash the potatoes, sweet potatoes and squash and cut
into 1cm dice, peel and wash the carrots and cut into half moons
on a sharp angle
4. Add the prepared vegetables along with the finely diced garlic to
the pan and cook for 2 minutes before adding the water
5. Bring to the boil before reducing heat to a gentle heat
6. As the vegetables start to become tender add the drained lentils
and sugar and continue cooking
7. Once cooked remove from heat and stir in the finely chopped
coriander and transfer to a suitable serving dish ready for service
10 Portions Sweet Potato & Squash Stew
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Aubergine 125g
Broccoli 125g
Courgette 125g
Peppers 125g
Mushroom 125g
Plain Flour 100g
Cornflour 50g
Sparkling Water – Ice Cold 200 ml
Soy Sauce 100 ml
Castor Sugar 20g
Spring Onion 0.5 bunch
Method
1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the
courgettes on an angle 1cm wide, slice the peppers into 1cm
strips and cut the broccoli into small florets
2. Cut the Halloumi into1cm strips
3. Finely slice the spring onion on a sharp angle and combine with soy
sauce and sugar
4. Pre heat the fryer to 190C
5. Prepare the batter just before you need it – sift the plain flour and
corn flour into a bowl and whisk in the ice cold water
6. Dip the vegetables into the batter, shake off any excess, then
carefully lower into the hot oil
7. Cook for approximately two minutes until golden and crisp, drain on
kitchen paper
8. Transfer to a warmed serving dish and serve immediately alongside
the dipping sauce
10 Portions Goats Cheese and Caramelised Onion Open TartTempura of Vegetables with Soy Dipping Sauce
Chef’s Tip
Not only should the vegetables be batched cooked but the batter should be batch prepared as well
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip When cooking the rice it is important to stir it continuously The risotto should be served slight wet
Ingredients
Butternut squash 400g
Arborio rice 600g
Water 800ml
Vegetable bouillon* (100442) 15g
Onion 200g (1)
Garlic 2 cloves (12g)
5 bean salad 400g
Cracked black pepper Pinch
Rosemary 0.25 bunch
Method
1. Peel the butternut and cut into 1cm dice, combine with half the
pepper
2. Finely chop the rosemary fronds add a third to the butternut roast
until just cooked
3. In a thick bottomed pan, gently cook the diced onion until opaque
4. Add the finely chopped garlic, remaining chopped rosemary fronds
and the rice
5. Continue cooking until mixture is well coated and thoroughly
combined
6. Add a ladleful of hot stock and simmer, as stock is absorbed add
more
7. Continue in this way adding a ladleful of stock at a time
8. After about 15 minutes the rice should be soft, tender and creamy
9. At this point, add the well drained beans and mix well
10. Very gently mix in half the roasted butternut, check seasoning and
adjust if necessary
11. Transfer to serving dish and sprinkle with remaining butternut
10 Portions Goats Cheese and Caramelised Onion Open TartTuscan Bean and Roasted Butternut Risotto
VEGAN
VEGANCarbohydrates & Vegetables
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Courgettes – prepared
weight
850g
Fresh Thyme 30g
Cracked Black Pepper Pinch
Method
1. Pick the thyme, set the leaves and stalks aside
2. Cut the courgettes into 5cm pieces and then into four
lengthways
3. Add the courgettes, thyme, stalks and pepper .
4. Transfer to pre-heated oven 180C and cook until tender,
remove stalks
5. Transfer to suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartBaked Courgettes - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Butternut Squash 850g
Cracked Black Pepper Pinch
Method
1. Peel the squash with a combination of vegetable peeler and
sharp cooks knife
2. Cut in half just above the bulbous section and then cut the
bulb in half lengthways
3. Remove all seeds with a dessert spoon and cut the squash
sections into 1cm dice
4. Cook in boiling water until just tender, drain well and
transfer to serving dish
5. Serve immediately with a little cracked pepper
10 Portions Goats Cheese and Caramelised Onion Open TartButternut Squash
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots – prepared weight 850g
Method
1. Peel carrots and top and tail, cut into 5cm pieces and then
into batons
2. Place into a pan of cold water, bring to the boil then cook
until „ al dente „.
3. If using straight away transfer to a suitable serving dish, if
not refresh in cold water
10 Portions Goats Cheese and Caramelised Onion Open TartCarrot Batons - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots – prepared weight 850g
Method
1. Peel the carrots and top and tail, cut into 5mm rounds
2. Place in a pan of cold water, bring to the boil then cook until
„ al dente „.
3. If using straight away transfer to suitable serving dish if not
refresh in cold water.
10 Portions Goats Cheese and Caramelised Onion Open TartCarrot Rondelles - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots – prepared weight 850g
Method
1. Peel carrots and top and tail, cut into 5cm pieces and then
into batons
2. Place into a pan of cold water, bring to the boil then cook
until „ al dente „.
3. If using straight away transfer to a suitable serving dish, if
not refresh in cold water
10 Portions Goats Cheese and Caramelised Onion Open TartCarrot Batons - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Cauliflower Heads –
prepared weight
850g
Method
1. Cut around the stem of the cauliflower to produce small
florets
2. Cook in a pan of rapidly boiling water until the florets are „
al dente „
3. If Using straight away transfer to suitable serving dish if not
refresh in cold water.
10 Portions Goats Cheese and Caramelised Onion Open TartCauliflower - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Diced Swede 850g
Cracked Black Pepper Pinch
Method
1. Wash the pre-prepared swede in cold water and drain well
2. Cook in boiling water until just tender
3. Transfer to serving dish and serve immediately with a little
cracked pepper
10 Portions Goats Cheese and Caramelised Onion Open TartDiced Swede
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Garden Peas 850g
Method
1. Place peas in a pan of rapidly boiling water and cook until „
al dente „
2. If using straight away transfer to suitable serving dish, if not
refresh in cold water
3. Alternatively peas can simply be defrosted and heated in
boiling water as required
10 Portions Goats Cheese and Caramelised Onion Open TartGarden Peas - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Carrots 160g
White Cabbage 80g
Red Onion 60g
Fresh Tomatoes 120g
Baby Spinach 30g
Method
1. Finely shred the cabbage, peel and grate carrots, finely
slice onion, chop the tomatoes, wash and drain the
spinach
2. Combine all the ingredients and place in bowl for service
10 Portions Goats Cheese and Caramelised Onion Open TartHealthy Salad - Falafel
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Parsnips – prepared weight 850g
Method
1. Peel parsnips and top and tail, cut into quarters lengthways
2. Place into pan of cold water, bring to the boil and par boil
just to remove hardness.
3. Transfer parsnips to roasting tray a
4. Roast in pre-heated oven 180C until cooked and golden
brown
5. Transfer to suitable serving dish and serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartRoasted Parsnips - Vegetables
Chef’s Tip
If parsnips are particularly large they may need to be cut down into six or eight pieces also the core of the parsnip may need to be removed if „ woody „
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Garden Peas 850g
Fresh Mint 30g
Method
1. Remove the mint leaves from stems
2. Place stems in a pan of boiling water, add peas and cook
until „ al dente „
3. If using straight away transfer to suitable serving dish,
garnish with shredded mint leaves, if not refresh in cold
water
4. Alternatively peas can simply be defrosted and heated in
boiling water as required
10 Portions Goats Cheese and Caramelised Onion Open TartMinted Garden Peas - Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Mushy peas, tinned 850g
White wine vinegar 3 tbsp
Bicarbonate of soda 2 tsp
Method
1.Place peas in suitable sized pan
2.Dissolve the bicarbonate of soda in the white wine vinegar
3.Add to the peas and gently heat, serve immediately
4.Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartMushy Peas
Chef’s Tip By adding the bicarbonate and the vinegar to the peas, they will retain their colour and become
light and fluffy
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This is just an example – consider alternating / substituting with celery, spinach, red
onions etc
Ingredients
Mixed Salad Leaves 250g
Iceberg Lettuce 250g
Tomatoes 200g
Cucumber 250g
Yellow Pepper 1 no
Red Onions 1 no
Carrots 100g
Method
1. Remove the core of the iceberg and cut into 1cm strips.
2. Along with the mixed leaves, wash and drain well.
3. Remove the core from the tomatoes and cut into wedges.
4. Peel and finely slice the onion into half moons
5. Cut cucumber into 1cm chunks, cut pepper into 3mm strips.
6. Peel the carrots and cut into match-stick size strips
7. To assemble – place lettuces in bottom of suitable sized
serving bowl .
8. Scatter / arrange the remaining ingredients on top.
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Side Salad – Main Meal
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Adding the sugar helps the vegetables to caramelise / char
Ingredients
Red onions 1 (150g)
Garlic 1 clove (6g)
Carrot 150g
Courgette 150g
Mushroom 200g
Cherry tomatoes 100g
Thyme 0.25 bunch
Cracked black pepper 10g
Peppers 0.5 of each colour
Caster sugar 1 tbsp (10g)
Method
1.Peel carrots place in pan of cold water, on the stove and bring to boil
and cook for 2 mins
2.Refresh carrots, cut on the angle approx 2cm wide, place in bowl
3.Cut courgettes on the angle approx 1cm wide, add to bowl
4.Cut mushrooms into four through the stalk, add to bowl
5.Cut peppers into 1.5cm dice, peel onion and cut into 8 segments, add
to bowl
6.Finely chop garlic, pick thyme, along with tomatoes and black pepper,
add to bowl
7.Add sugar and a tiny amount of oil, mix all ingredients well
8.Place vegetables on baking sheet and cook in hot oven until just
beginning to char. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartRoasted Mediterranean Vegetables
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Ingredients
Savoy Cabbage or 850g
Spring Greens 850g
Method
1. Place suitable sized pan of water on to the stove and bring
to the boil
2. Meanwhile for the Spring Greens – starting at the tips cut
into 0.5 cm strips
3. For the Savoy Cabbage – remove outer leaves, roll into a
tight cigar and cut into 0.5 cm strips
4. For the Savoy Cabbage head – cut into four through the
core and then remove the core and cut into 0.5 cm strips
5. Place cabbage / spring greens into boiling water and cook
until „ al dente „ ( with bite )
6. Serve immediately or refresh in iced water
10 Portions Goats Cheese and Caramelised Onion Open TartSpring Greens / Savoy Cabbage
Chef’s Tip
If available use a steamer to cook the cabbage / greens instead of the method below
VEGAN
Chef’s Tip
Alternatively defrost sweetcorn and refresh in boiling water, great product for batch cooking
Ingredients
Sweetcorn Kernels 850g Method
1.Place sweetcorn in a pan of rapidly boiling water
2. Cook until „al dente‟ transfer to suitable serving dish and
serve immediately
10 Portions Sweetcorn Kernels
VEGAN
Chef’s Tip
If necessary the consistency of the sauce can be let down with a little of the potato liquor
Ingredients
Potatoes 1kg
White Onion 1no
Fresh Garlic 2 cloves
Fresh Ginger 2cm piece
Fresh Chilli - red 1no
Tinned Chopped
Tomatoes
550g
Tomato Puree 40g
Curry Powder 2tspn
Turmeric 2tspn
Vegetable Oil 20ml
Method
1. Wash, peel and rewash the potatoes, place in saucepan
and cover with cold water, add the turmeric and par-boil
2. Meanwhile in a heavy bottomed pan cook the finely sliced
onion in the vegetable oil until opaque
3. Add the finely chopped garlic, chilli and ginger along with
the curry powder and continue cooking for a further two
minutes
4. Add the tomato puree, continue cooking for a further
minute before finally adding the chopped tomatoes
5. Bring sauce to boil before reducing to a gentle simmer
and cook for a further 30 minutes
6. Add the par-boiled potatoes and continue cooking until
the potatoes are just tender
7. Transfer to a suitable serving dish prior to service
10 Portions Bombay Potatoes
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Mandolins can be extremely dangerous make sure the guard is fitted
The amount of stock needed will vary but it should just be covering the potatoes
Ingredients
Potatoes I kg
White Onion 1 no
Vegetable bouillon* (100442) 6g
Water 350ml
Vegetable Oil 10 ml
Method
1. Cut the onion in half lengthways and cut into fine slices
2. Peel and wash the potatoes and with a mandolin or very
sharp knife finely slice
3. Prepare the vegetable stock and lightly oil the base and
sides of a suitable sized serving dish
4. Carefully arrange a layer of potatoes on the bottom of the
dish, the potatoes should be just overlapping, followed by
a layer of onion, continue building the layers until all
ingredients are used, finishing with a layer of potatoes
5. Gently pour the stock over the potatoes and cook in a pre-
heated oven at 180C until potatoes are cooked and the
top is crisp and golden brown
10 Portions Goats Cheese and Caramelised Onion Open TartBoulanger Potatoes
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Alternatively and if available the rice can be cooked in a steamer
The amount of stock needed may vary depending on the variety of rice
Ingredients
Long Grain Rice 650g
Coconut Milk 200 ml
Vegetable Bouillon* (100442) 10g
Water 600 ml
Cracked Black Pepper Pinch
Method
1. Wash the rice several times in clean cold water to remove
the excess starch.
2. Place the rice along with pepper, coconut and vegetable
stock in a heavy bottomed pan.
3. Bring to the boil, stir occasionally and then cover with a
tight fitting lid.
4. Reduce heat and cook for a further 10 minutes.
5. Remove from heat but do not remove lid, leave to stand for
a further 10 minutes .
6. Remove lid, fluff up and transfer to suitable serving dish .
10 Portions Goats Cheese and Caramelised Onion Open TartCoconut Infused Rice
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Alternatively and if available the rice can be cooked in the steamer
The amount of stock needed may vary depending on the variety of rice
Ingredients
Basmati Rice 650 g
Cinnamon Stick 0.5 no
Cracked Black Pepper Pinch
Vegetable Bouillon* (100442) 15g
Water 800ml
Method
1. Wash the rice several times in clean cold water to remove
the excess starch.
2. Place the rice along with seasonings and vegetable stock in
a heavy bottomed pan.
3. Bring to the boil, stir occasionally and then cover with a
tight fitting lid.
4. Reduce heat and cook for a further 10 minutes.
5. Remove from heat but do not remove lid, leave to stand for
a further 10 minutes .
6. Remove lid, discard cinnamon, fluff up and transfer to
suitable serving dish.
10 Portions Goats Cheese and Caramelised Onion Open TartFragrant Basmati Rice
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Serve with Jerk Chicken for an authentic Caribbean dish
Ingredients
Black Eyed Peas or 200g
Red Kidney Beans 200g
Coconut Cream or 200g
Coconut Milk 200ml
Spring Onion 0.5 Bunch
Fresh Thyme 0.25 Bunch
Fresh Garlic 2 Cloves
Veg Bouillon* (100442) 15g
Cracked Black Pepper Pinch
Long Grain Rice 750g
Method
1. Soak peas in 2 litres of water overnight .
2. Wash the peas and rinse the rice in cold water to remove the starch..
3. Place peas in a pan cover with 3 lt of water and boil for 10 minutes
4. Reduce to a simmer, add the picked thyme, chopped garlic and
sliced spring onion .
5. Continue cooking until the peas are tender
6. Add the coconut cream, black pepper and vegetable bouillon, cook
for a further 10 minutes.
7. Add the rice and stir, reduce heat to a gentle simmer.
8. Cook for a further 25 – 30 minutes until the stock has been absorbed
and rice is cooked.
10 Portions Goats Cheese and Caramelised Onion Open TartRice and Peas
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If the cous cous appears to be sticky add a few drops of olive oil
Ingredients
Cous Cous 500g
Vegetable boullion* (100442) 10g
Coriander 0.25 bunch
Chilli Fresh - Green 0.5 no
Cumin 0.5 tspn
Lemon 1 no
Water 500 ml
Method
1. Combine the cous cous, the finely chopped chilli, cumin
and finely chopped coriander
2. Zest and juice the lemon and add to cous cous .
3. Add boiling stock to the cous cous and stir well, cover with
cling film.
4. Leave to stand for 3-4 minutes until liquid is dissolved.
5. Remove cling film and with a fork separate the grains.
6. Adjust seasoning and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Cous Cous
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Turn the potatoes two or three times during the cooking process
Ingredients
Jacket Potatoes 1 kg
Cajun Spice 2 tspn
Vegetable Oil 40 ml
Method
1. Cut potatoes in half lengthways, then in half again
lengthways and finally each quarter into half again
lengthways.
2. Place potatoes in suitable sized bowl and mix well with the
oil and Cajun spice.
3. Lay on to a flat baking sheet and cook in a pre-heated oven
at 180C until just cooked and golden brown.
4. Transfer to a suitable serving dish and serve immediately.
10 Portions Goats Cheese and Caramelised Onion Open TartSpiced Jacket Wedges
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Turn the potatoes two or three times during the cooking process
Ingredients
Sweet Potatoes 1 kg
Cajun Spice 2 tspn
Vegetable Oil 40 ml
Method
1. Scrub potatoes well and rinse and dry
2. Cut potatoes in half lengthways, then in half again
lengthways and finally each quarter into half again
lengthways.
3. Place potatoes in suitable sized bowl and mix well with the
oil and Cajun spice.
4. Lay on to a flat baking sheet and cook in a pre-heated oven
at 180C until just cooked and golden brown.
5. Transfer to a suitable serving dish and serve immediately .
10 Portions Goats Cheese and Caramelised Onion Open TartSpicy Sweet Potato Wedges
VEGAN
Chef’s Tip
Great accompaniment to the slightly sweeter main courses and works great with fish dishes
Ingredients
New Potatoes 1kg
Cracked Black Pepper Pinch
Olive Oil 75ml
White Wine Vinegar 25ml
Whole Grain Mustard 2 tspn
Chives 20g
Method
1. Place potatoes in a pan of cold water, bring to the boil,
reduce heat to a simmer and cook
2. Make a simple vinaigrette using the mustard, oil and
vinegar and finely spot chop the chives
3. When potatoes are cooked carefully strain into a colander
and cut potatoes in half lengthways
4. Toss the potatoes in the vinaigrette, add the chives and the
cracked pepper, before transferring to a suitable dish ready
for service
10 Portions Warm New Potato Salad
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The perfect accompaniment along with Blatjang to Bobotie
Ingredients
Long Grain Rice 650 g
Turmeric 1 tspn
Cinnamon Stick 1 no
Sultanas 60 g
Vegetable Stock* (100442) 18g
Water 1 litre
Cracked Black Pepper Pinch
Method
1. Place all ingredients except the sultanas in a heavy
bottomed saucepan, bring to the boil
2. Add sultanas, stir well, cover and reduce heat to a gentle
simmer.
3. When rice is cooked remove from heat. Still covered and
leave to stand for 5 minutes before transferring to serving
dish
10 Portions Goats Cheese and Caramelised Onion Open TartYellow Rice – Geel Rys
VEGAN
Chef’s Tip
The quantity of vegetable stock may vary either way – more or less
Ingredients
Long Grain Rice 650g
Vegetable Stock *
(100442)
16g
Chopped Tinned
Tomatoes
300g
Fresh Garlic 2 cloves
Cracked Black Pepper 0.200g
Ground Cumin 4.5g
Rapeseed Oil 40ml
Method
1. In a heavy bottomed pan gently heat the rapeseed oil, add
the washed and drained rice along with the cumin, cook for 2-
3 minutes stirring continually
2. Add the finely diced garlic and continue cooking before
adding the tomato and juice along with the prepared
vegetable stock
3. Bring to the boil before reducing heat to a gentle simmer
4. Cook until rice is tender, adjust seasoning and transfer to a
suitable serving dish
10 Portions Mexican Rice
VEGAN
VEGANAccompaniments & Basic Recipes
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip Along with Yellow Rice the perfect accompaniment to Bobotie
Ingredients
Dried Apricots 250 g
Red Onion 2 no
Chilli Green 1 no
Fresh Garlic 2 cloves
Soft Brown Sugar 40 g
White Wine Vinegar 50 ml
Method
1. Place apricots in a bowl and cover with 600ml of boiling
water
2. Leave to stand for 30 minutes.
3. Meanwhile peel the garlic, deseed the chilli and peel and
dice the onion .
4. Tip the apricots along with their soaking liquor into a food
processor.
5. Add all the other ingredients and blitz slightly – but leaving
rough.
6. Transfer to saucepan and simmer for 20 – 25 minutes until
thick and pulpy.
10 Portions Goats Cheese and Caramelised Onion Open TartApricot and Red Onion Blatjang
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
If using a fan assisted oven, disengage the fan prior to cooking
As an alternative any spice or herb can be used instead of chilli
Chips can be prepared up to a week in advance and kept in an air tight container
Ingredients
Flour Tortilla 5 no
Vegetable Oil 20ml
Ground Chilli Powder Pinch
Method
1. Lay a tortilla on a chopping board, brush with a smidgeon
of oil, then sprinkle with chill powder
2. Lay the second tortilla on top of the first and repeat process
with oil and chilli.
3. Continue process until all tortillas are used up.
4. Cut the tortilla stack in half, then each half into half again
5. Finally cut each quarter into three.
6. Lay the individual chips onto a baking sheet and dry in a
hot oven .
10 Portions Goats Cheese and Caramelised Onion Open TartHandmade Tortilla Chips
MF, EF, NF
VEGANDesserts
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
Do not overcook the berries as they can quickly turn to mush
Ingredients
Water 200ml
Sugar 25g
Frozen Berries 300g
Method
1. In a non reactive pan combine the sugar and water,
2. Boil rapidly until a light sugar syrup is obtained – approx 10
minutes
3. Add frozen berries, remove from heat
4. Allow to stand for 5 minutes, serve just warm.
10 Portions Goats Cheese and Caramelised Onion Open TartMixed Berry Compote
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
As the seasons change so will the fruits that we use
For the more adventurous try serving with a twist of fresh black pepper or substituting the mint with basil
Ingredients
Honey Dew Melon 120 g
Water Melon 120 g
Satsuma 120 g
Grapes 120 g
Apple 160 g
Pear 160 g
Orange Juice 250 ml
Mint 0.25 bunch
Method
1. Peel the honeydew, cut in half, remove seeds and cut into
1cm dice, peel the watermelon and cut into 1cm dice,
peel and segment the satsuma
2. Remove the grapes from the stem and along with the apple
and pears wash well, remove the core from both the
apple and the pear and cut into 1cm dice, shred the mint
3. Add all the fruits and mint to the orange juice, combine well
making sure fruits are coated with the juice and transfer
to a suitable serving dish, ready for service
10 Portions Goats Cheese and Caramelised Onion Open TartFresh Seasonal Fruits with Mint
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This recipe works equally well with plums, other fruit teas can also be used
Ingredients
Pears 10 no
Fruit Tea Bags 4 no
Water 800ml
Blueberries 60 g
Caster Sugar 70 g
Cinnamon Stick 1 no
Method
1. Put the sugar, cinnamon stick,and teabags in a saucepan with 800ml
of water, bring to the boil
2. Meanwhile peel the pears, cut in half and remove the stone / core .
3. Place the pears into the liquid, reduce heat and simmer for 12 – 15
minutes until tender ..
4. Remove the pears from the liquid and set aside in serving dish
5. Increase the heat and reduce the liquid by one third, remove from
heat.
6. Discard the tea bags and cinnamon stick and add the frozen
blueberries.
7. Pour the liquid over the pears.
10 Portions Goats Cheese and Caramelised Onion Open TartPoached Pears in Spiced Tea
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
This dish must be made the day before. Use a pudding bowl for best effect.
Works best if the bread is a day or two old
Ingredients
Sliced White Bread 0.5 Loaf
Mixed Frozen Berries 600g
Caster Sugar 100g
Fresh Strawberries 100g
Water 40ml
Method
1. Place water and sugar in a saucepan and gently simmer for until the
sugar has dissolved .
2. Bring to the boil then add the frozen berries, then reduce heat again
to a gentle simmer
3. Cook the fruit for 3 to 4 minutes – the fruit should be softened,
mostly intact with the juices running, strain the juice and set aside
4. Meanwhile cut the crusts off the bread and cut in half lengthways
5. Line a pudding basin with cling film
6. Dip each piece of bread into the reserved juice and starting at the
bottom line the bowl, slightly overlapping as you go, ,the bread
should slightly sit proud of the rim of the basin .
7. Remove the hull from the strawberries and cut in four lengthways
add to the cooked fruit
8. Spoon the fruit into the bowl, adding any remaining juices
9. Top the fruit with the remaining bread, trimming as necessary, theses
final pieces should also sit proud of the rim of the bowl
10. Loosely cover with cling film, place a baking sheet on top and then
weigh down with a 1kg weight, finally refrigerate overnight.
11. For service turn out on a deep serving plate, removing the cling
film, serve
10 Portions Goats Cheese and Caramelised Onion Open TartSummer Pudding
VEGAN
VEGANMid Morning Break
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The Bagels can be assembled the day before and refrigerated until needed
Ingredients
Bagel 100g Plain 5 each
Fresh Parsley ¼ Bunch
Fresh Thyme ¼ Bunch
Olive Oil 20ml
Method
1. Defrost the Bagels in the fridge overnight
2. Slice the bagels in half to create two hoops
3. Place them on a oven proof tray with the cut surface up
4. Brush evenly with the olive oil
5. Pick the leaves from the thyme and parsley and chop finely
6. Mix the chopped fresh herbs in a bowl
7. Carefully sprinkle the herby mix over the oiled bagel
8. Ensure all the mix is on the bagel not the tray
9. Place in a pre heated oven 180C for 6-8mins
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartGarlic & Herb Bagel
VEGAN
Goats Cheese and Caramelised Onion Open Tart
Chef’s Tip
The potatoes can be cooked and scooped the day before or just cooked
Ingredients
Baking Potatoes 60‟s 5 each
Tomatoes Medium 250g (2 1/2)
Fresh Chives 15g
Method
1. Bake potatoes whole and allow to cool
2. Cut the potatoes in half long ways
3. Scoop out ¾ of the potato ensuring a 1cm layer of potato
remains
4. Mix the removed potato with the finely chopped chives
5. Slice the tomatoes allowing two slices per potato half
6. Evenly share out potato & chive mix back into the shells
7. Place the sliced tomato on top
9. Place in a preheated oven 180C for 12-14mins or until
thoroughly heated through
10. Serve immediately
10 Portions Goats Cheese and Caramelised Onion Open TartLoaded Potato Skins Filled with Tomato & Chives
VEGAN
Pizza Dough Balls Number of portions 20
IngredientsAmount
Bread roll mix 1kg
Mixed Herbs 2 tsp
Garlic 2 cloves
Pizza Sauce 110g
Water 625ml
1. Make up bread mix as per manufacturers instructions with warm water & garlic
2. Divide into 100 pieces & roll into balls
3. Place on baking sheet, brush with pizza sauce and allow to prove until twice there original size
4. Bake in hot oven 190c for 12 mins
5. Serve in a container
VEGAN
Vegetable PaniniNumber of portions Secondary 10
Ingredients
Item Amount
Panini roll 10
Tomatoes 5
Mixed peppers 1 1/2
Onion 1
Rapeseed oil 10g
1. Slice tomatoes into eight slices
2. Slice peppers and onions into thin lengths and fry in oil for five minutes.
3. Lay tomatoes on bottom half of Panini, top with peppers, onions
4. Cook in Panini grill or toasted sandwich maker until core temperature is reached.
VEGAN
Potato Wedges MMB (Mexican)Number of portions 25
Ingredients
Amount Supplier Code Cost
Purely Potato Wedges (McCain) 2.5kg 90544 33132
Fajita Mix 2 tbsp 87998 3074
1. Take the bags of purely potato out of the freezer 1 hour before use
2. Open the bags and pour in the seasoning
3. Rub/shake the seasoning into the potato wedges
4. Place the wedges on a non stick tray
5. Cook at 200 C/Gas 6 for 40-50 minutes
6. Serve
VEGAN