secondary & academy sector special diet recipe book...alternatively, a portfolio of training...

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



Desserts 107

Home bakes 112


ContentsChapter Slide Number

Egg Free Recipes 123

Main Meals 124

Fish Recipes 161




Desserts 206

Home bakes 225


Nut Free Recipes 254

Main Meals 255

Fish Recipes 299

Vegetarian Main Meals 311



Desserts 364

Home bakes 419


ContentsChapter Slide Number

Suitable for All Allergens 495

Main Meals 496

Fish Recipes 518




Desserts 556


Vegan 565




Desserts 608


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: [email protected]

M: 07775025911

Stephanie Hall (Nutritionist North)E: [email protected]

M: 07823536376

Meg Longworth (Nutritionist South)E: [email protected]

M: 07767618388

Contact Us

mailto:[email protected]









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


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


Chef’s Tip

If only making small quantities this dish can be made in a wok in minutes

Ingredients


White Onion 2 no


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.



6. Transfer to serving dish and garnish with remaining

shredded coriander


10 Portions Goats Cheese and Caramelised Onion Open TartClassic Chicken Tikka Masala

GF, EF, NF


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


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


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



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


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


Ingredients

Chicken Breasts 10 no

Chive 0.2 bunch

Lemon – juice and zest 1no

Tomato 200g

Cucumber 150g

Lettuce 150g

Gherkins 100g


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


Ingredients

Butternut Squash 2 no ( small )


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


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


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


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


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


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


Lemon 1 no

Arborio Rice 800 g


Water 800ml

Margarine 20 g


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


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


Ingredients

Potatoes 900g

White Onion 150g

Edamame Beans 125g

Red Pepper 175g

Leeks 125g

Eggs 4no

Cheese 100g

Rapeseed Oil 20ml


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


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


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


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


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


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


Ingredients

Courgettes – prepared

weight

850g

Fresh Thyme 30g


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


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


Ingredients

Red Cabbage 1head

Apples 2no

Margarine 50g

Onions 2no

Demerara Sugar 50g


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


Ingredients

Leeks – prepared weight 850g

Margarine 15g


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


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


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


Ingredients

Potatoes 1.2kg

Milk 50ml

Margarine 40g

Spring Onions 2Bunches


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


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


Chef’s Tip Be careful to not overcook as they will quickly disintegrate

Ingredients

New Potatoes 1kg


Margarine 125g


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


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


Ingredients


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


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


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

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


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


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


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


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


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


Tikka paste 30g

Wooden skewers 10

Mixed peppers 1

water 15ml

Milk Free Recipes


Milk Free Main Meals


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


Water 400ml

Vegetable Oil 25 ml

Savoy Cabbage 300 g

Red Onion 1 no


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


Ingredients

Beef Chuck 850 g

White Onion 2 no

Streaky Bacon – cut into 5mm strips 150 g



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


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


Ingredients

Beef Chuck 850 g

White Onion 2 no




Vegetable Oil 25 ml


Water 800ml

Gravy Granules 20 g




Olive Oil 25 ml


Method






then add the finely diced garlic, thyme leaves, continue

cooking for a further 2 minutes













thicken sauce


chopped parsley

10 Portions Goats Cheese and Caramelised Onion Open TartBeef Bourguignon with Olive Croutons - Halal

MF, EF, NF


Ingredients

Pork Shoulder 800g


Hoi Sin Sauce 200g

Soy Sauce 100ml



Honey 40ml


Light Brown Sugar 40g


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


Ingredients

Chicken - diced 600g

Red Onion 1

White Onion 1

Flour Tortillas 10 no

Fresh Chilli – red - deseeded 1 no


Tinned Chopped Tomatoes 400 g

Tomato Puree 40 g

Red / Yellow Pepper 170 g


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


Chef’s Tip


Ingredients

Chicken breast, diced 600g

Red Onion 1

White Onion 1





Tomato Puree 40 g



Thyme 0.2 bunch

Vegetable Oil 10 ml


Method






tomatoes


from the heat





drained beans





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


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



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


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


Tinned Chopped Tomatoes 400g

Tomato Puree 60g

Red / Yellow Pepper 1 Of Each



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


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



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


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


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


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


Ingredients



Jerk Seasoning 150g

Water 0.5 lt


White Onion 1 no


Tomato Puree 100g

Sugar 20g

Method



ingredients.









GF, MF, EF


Ingredients

Diced Chicken 800g

Vegetable Oil 20ml


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


Tortilla chips count as a starchy food


Ingredients

Beef - Minced 800g

White Onions 2 no




Tomato Puree 60g




Vegetable Oil 20ml


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 .


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 .


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


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


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


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


Chef’s Tip

Serve steamed rice

Ingredients

Beef - Diced 800g

White Onion 1 no


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


Tomato Puree 70g

Vegetable Oil 10ml


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


Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml

Beef - Minced 800g

White Onions 1 no




Tomato Puree 60g

Coriander 40g



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


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


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


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


Ingredients

Minced Beef 800g


Egg 1


Mustard 20g


Garnish ingredients

Ciabatta Roll 10

Mixed Leaf 150g

Tomato (sliced) 4



Method



achieved





through.

4. Serve in the split Ciabatta roll filled with salad garnish.


MF, NF


Ingredients


Tomato 200g

Cucumber 150g

Lettuce 150g

Gherkins 100g


Vegetable Oil 10 ml

Red Onion 1 no

Tortilla Wraps 10 no

Method





3. Meanwhile slice the cucumber and tomatoes and wash and drain the

lettuce.


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 .


Chef’s Tip


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


Method:


until opaque

2. Add the mince and season, increase the heat to seal the

meat and continue cooking until thoroughly brown


cooking for 3-4 minutes, add the flour and cook out


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


10 Portions Traditional Cottage Pie

MF, EF, NF


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


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


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


water



portions, set aside

4. Prepare fish batter as par manufacturers instructions, adding the

Cajun spice





serve immediately

10 PortionsCrispy Cajun Battered Fillet of Fish

Chef’s Tip

Serve with chips and peas / mushy peas – see separate recipe


MF, EF, NF


Chef’s TipServe with chips,and peas / mushy peas – see separate recipe


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


water



portions, set aside

4. Prepare fish batter as par manufacturers instructions , add the Thai

red curry paste and mix through





serve immediately

10 Portions Goats Cheese and Caramelised Onion Open TartCrispy Fiery Battered Fillet of Fish

MF, EF, NF


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


Ingredients

Salmon Fillets 700g

Penne Pasta – Dried 325g

Mixed Salad Leaves 400g


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


Ingredients

Salmon Fillets 700g





Method







lengthways.



7. To assemble – place the lettuce leaves in the centre of the

plate


Scatter / arrange the spring onions and cherry tomatoes


MF, EF, NF

Milk Free Vegetarian Main Meals


Ingredients

Tomatoes 5 no

Peppers 1 Yellow 1 Red 1of each

Pizza Sauce 60 ml

Red Onion 1 no


Fresh Rosemary 20g

Black Olives 15 no


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


Ingredients

Potatoes 900g

White Onion 150g

Edamame Beans 125g

Red Pepper 175g

Leeks 125g

Eggs 4no

Rapeseed Oil 20ml


Method




tender and refresh


season



starting to colour




baking tray, and cook in a pre-heated oven 170C




GF, MF, NF


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


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


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


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


Ingredients


weight

850g

Fresh Thyme 30g


Method



lengthways

3. Add the courgettes, thyme, stalks and pepper .


remove stalks



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


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


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


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


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


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


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


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


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


3. Add the oil slowly and mix on speed 2 for 4 mins

4. Scrape down


6. Three quarters fill the cupcake cases.

7. Bake on 180c for 15-20 mins

8. Cool


20 Portions Goats Cheese and Caramelised Onion Open TartCupcake – Home made Chocolate

MF, NF

American Zucchini CakeNumber of portions 18

IngredientsAmount


Rapeseed Oil 100ml

Zucchini - grated 350g

Caster Sugar 225g


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



Wooden skewer 10

Mixed peppers 1


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



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


Ingredients

Item Amount


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


Egg Free Main Meals



Ingredients

Pork 850 g

Soy Sauce 75 ml



Water 400ml

Vegetable Oil 25 ml

Savoy Cabbage 300 g

Red Onion 1 no



Fresh Ginger 1 head

Basmati Rice 500 g

Method








slice


slice




8. Cook the rice, place down the centre of serving dish.


the reserved liquor


10 Portions Goats Cheese and Caramelised Onion Open TartAromatic Soy Pork with Basmati Rice

MF,EF,NF


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


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


Ingredients

Beef Chuck 850 g

White Onion 2 no





Vegetable Oil 25 ml


Water 800ml

Gravy Granules 20 g




Olive Oil 25 ml


Method




















thicken sauce


chopped parsley


MF, EF, NF


Ingredients

Beef Chuck 850 g

White Onion 2 no




Vegetable Oil 25 ml


Water 800ml

Gravy Granules 20 g




Olive Oil 25 ml


Method




















thicken sauce


chopped parsley


MF, EF, NF


Ingredients

Pork Shoulder 800g


Hoi Sin Sauce 200g

Soy Sauce 100ml



Honey 40ml





Method






marinate over night













MF, EF, NF


Ingredients


Red Onion 1

White Onion 1





Tomato Puree 40 g


Grated Cheese 150 g


Thyme 0.2 bunch

Vegetable Oil 10 ml


Method






tomatoes.


from the heat .





drained beans





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


Chef’s Tip


EF, NF


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


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


White Onion 200g

Korma Sauce 600ml

Vegetable Oil 20ml


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 .


shredded coriander



GF, EF, NF


Chef’s Tip


Ingredients


Red Onion 1

White Onion 1





Tomato Puree 40 g


Grated Cheese 150 g


Thyme 0.2 bunch

Vegetable Oil 10 ml


Method






tomatoes


from the heat





drained beans





space between each.



sauce is bubbling


EF, NF


Chef’s Tip


Ingredients


Cinnamon stick 1 no

Vegetable Oil 45ml




Fresh Chilli 1 no

Cumin 1 tsp





Fresh coriander 50g

Plain Yoghurt 500ml

Turmeric ¼ tsp


Tomatoes 3 no

Method

















GF, EF, NF


Chef’s Tip


Ingredients


White Onion 1 no

Mushrooms 200g

Bacon 150g

Potatoes 400g

Gravy Mix 12g

Water 800ml

Fresh Parsley 80g

Vegetable Oil 20ml



Method










the chicken


180C


in the original pan





MF, EF, NF


Chef’s Tip




Ingredients

Taco Shells 20


Salsa Sauce 100ml

Beef - Minced 800g

White Onions 2 no




Tomato Puree 60g




Vegetable Oil 20ml


Plain Flour 40g

Method


into 1cm dice


until softened .



and tomato puree .










MF, EF, NF

Ingredients

Name Weight




Soy Sauce 60ml

Honey 80g

White Onion 1 no


Method:



two cuts





overnight









MF, EF, NF


Chef’s Tip


Ingredients


White Onion 2 no




Margarine 20g

Raitta 120ml

Method


the garlic


without colour.




simmer.




shredded coriander



GF, EF, NF



Ingredients

Potatoes 1.2kg

Savoy Cabbage 300g

Onions 200g (1)

Red Onions 150g (1)

Margarine 40g

Gravy Mix, made up 25g

Milk 50ml


Sugar 10g

Method







attachment





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


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


Ingredients

Mince Lamb 800g

White Onion 1 no


Potatoes 400g

Béchamel Sauce 600ml


Aubergine 2 no


Tomato Puree 40g


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


Chef’s Tip


Ingredients

Lamb, minced 1 kg

Onion 400g

Garlic 12g

Rosemary 0.25 bunch

Thyme 0.25 bunch

Tomato puree 30g



Water 350ml


Plain flour 30g


Method


until opaque













8. Meanwhile prepare mashed potatoes.





MF, EF, NF


Chef’s Tip


Ingredients



Jerk Seasoning 150g

Water 0.5 lt


White Onion 1 no


Tomato Puree 100g

Sugar 20g

Method



ingredients.









GF, MF, EF


Chef’s Tip

Serve with naan and plain natural yoghurt

Ingredients

Diced Chicken 800g

Vegetable Oil 20ml


White Onion 1 no

Dark Brown Sugar 40g

Cinnamon Stick 2 inch piece

Fresh Coriander 40g


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


Chef’s Tip




Ingredients

Beef - Minced 800g

White Onions 2 no




Tomato Puree 60g




Vegetable Oil 20ml


Plain Flour 40g

Method


dice


softened .



tomato puree .


vegetable stock .






MF, EF, NF

Chef’s Tip

For amore intense flavour leave to marinade overnight

Ingredients

Name Weight


Fresh Garlic 24g



Garam Masala 9g

Fresh Coriander 60g

Lemon - Juiced 2no



Tinned Chopped

Tomatoes

120g

Demerara Sugar 40g

Vegetable Oil 20ml


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.


GF, EF, NF

Chef’s Tip


Ingredients

Name Weight


White Onion 200g

Fresh Garlic 12g


Cinnamon 2g

Turmeric 2g


Chickpeas 400g

Plain Flour 30g


Sultanas 40g

Vegetable Oil 20ml


Cumin 2g

Method










gentle simmer





MF, EF, NF


Ingredients

Streaky Bacon 200g

Button Mushroom 200g

Three Cheese Tortellini 600g

Mozzarella Cheese 140g

Basic Béchamel Recipe 1.2lt

Peas ( defrosted ) 150g



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


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


Ingredients

Name Weight


Vegetable Suet 250g

SR Flour 500g


White Onion 200g

Fresh Parsley 20g

Fresh Thyme 20g

Method:





greased baking tin



pepper



6. Make three diagonal slits on top of pie


golden brown


serving dish


EF, MF, NF


Chef’s Tip

Serve steamed rice

Ingredients

Beef - Diced 800g

White Onion 1 no




Mushroom 300g

Method










serving dish


MF, EF, NF


Chef’s Tip



Ingredients


Arborio Rice 600g

Mushrooms 300g

Peas 300g


Water 800ml

Garlic 2 cloves

White Onion I no



Rosemary 0.25 bunch

Margarine 20g

Method


the vegetable stock


defrost the peas






stock is absorbed


texture .


add the mushroom




serving dish.


GF, EF, NF

Chef’s Tip:


Ingredients

Spaghetti 700g

Minced Beef 800g

White Onion 200g

Fresh Garlic 12g

Fresh Rosemary 15g

Dried Oregano 5g


Tomato Puree 70g

Vegetable Oil 10ml


Plain Flour 20g

Water 250ml


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



MF, EF, NF


Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml

Beef - Minced 800g

White Onions 1 no




Tomato Puree 60g

Coriander 40g



Rapeseed Oil 20ml


Plain Flour 40g

Method















MF, EF, NF


Ingredients

Chicken -Diced 700g

Fresh Ginger 1piece

White Onions 1no

Fresh Garlic 2cloves

Thai Curry Paste 85g

Coconut Milk 400ml

Margarine 50g


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


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


Ingredients


Tomato 200g

Cucumber 150g

Lettuce 150g

Gherkins 100g


Vegetable Oil 10 ml

Red Onion 1 no


Method






lettuce.


warm the tortillas.









Chef’s Tip


Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc

MF, EF, NF


Chef’s Tip

If time permits lasagne can be prepared the day before

Ingredients

Minced Beef 800g

Lasagne Sheets 300g


White Onion 2no


Tomato Puree 70g

Water 200ml

Vegetable Stock * (100442) 5g


Margarine 20g

Dried Oregano 2 Tspn

Plain Flour 30g



Fresh Rosemary 0.20 Bunch

Method

1. In a heavy bottomed pan, cook the finely chopped onion in the


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


Ingredients

Beef - Minced 1 kg

Onion 400g

Tomato Puree 30g

Tinned Chopped

Tomatoes

150g


Water 350ml

Vegetable Bouillon*

(100442)

8g

Plain Flour 30g


Method:


until opaque











7. Meanwhile prepare mashed potatoes





MF, EF, NF


Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage


Ingredients

Pork Belly 800g

Onions 1 (200g)

Carrots 100g

Apples, cooking 2

Gravy Mix 25g

Bay Leaves 4


Cinnamon stick 2 no

Star Anise 2 no

Water 1 L


Garlic 3 cloves

Method




2. Add chicken stock, place lid on container and cook in oven 150c /

Gas Mark 2 until cooked – approx 2.5 hours




knife score skin


portions


golden brown





set aside



MF, EF, NF


Ingredients

Name Weight

Pork Belly 800g

Cinnamon Stick 15g

Carrots 150g

Fresh Garlic 12g


Soy Sauce 60ml

Honey 80g

White Onion 200g

Vegetable Stock *

(100442)

20g

Water 1l

Method








MF, EF, NF

Egg Free Fish Recipes

Chef’s Tip

Serve with chips, home made tartare sauce and peas / mushy peas – see separate recipe


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


3. Cut each fillet in half on the angle to produce two equal

weighted portions, set aside





7. Cook until light / golden brown – approx 90 seconds, drain

well and serve immediately


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


water



portions, set aside


Cajun spice





serve immediately


Chef’s Tip



MF, EF, NF


Chef’s TipServe with chips, home made tartar sauce and peas / mushy peas – see separate recipe


Ingredients

Coley (or) 5no

Hake (or) 5no

Cod (or) 5no

Pangasius (or) 5no

Pollack 5 no

Plain flour 50g


Fresh Batter 1L

Method


water



portions, set aside







serve immediately


MF, EF, NF


Chef’s Tip



Ingredients

Plain flour 600g


Baking powder 2 tsp


Method




mixture is obtained



MF, EF, NF

Ingredients

Name Weight

Coley (or) 5no

Hake (or) 5no

Cod (or) 5no

Pangasius (or) 5no

Pollack 5 no


Lemon 2no

Lime 1no

Plain Flour 50g

Method:



on a sharp angle




mix





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


Ingredients

Salmon Fillets – 6 x 155g 930g

Fresh Spinach 500g


Cheddar Cheese 200g

Chives 0.25 Bunch

Method


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


Ingredients

Salmon Fillets 700g





Salmon Fillets 700g


Method







lengthways.




the plate




MF, EF, NF


Ingredients

Salmon Fillets 700g





Method







lengthways.




plate




MF, EF, NF


Chef’s Tip

Remove salmon from packaging and defrost in fridge overnight

Ingredients

Salmon Fillets 700g (4.5)

Fresh Dill 0.25bunch




Baby Spinach 80g


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


Ingredients



Vegetable Oil 15 ml

Fresh Chilli 0.5no


Courgette 200g

Red Onion 2 no

Cherry Tomato 200g

Goats Cheese 200g

Breadcrumbs 100g


Peppers 2 no

Parsley 0.25 bunch

Method






with the oil .








tender.


vegetables .

8. Combine the breadcrumbs, parmesan and finely chopped

parsley



10. Finely scatter with the breadcrumb mix and return to the



EF, NF


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


White Onion 1no

Cheddar Cheese 400g

Margarine 10g


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


Chef’s Tip


Ingredients


Mashed)

800g

Chickpeas 350g






Method


mash. Cool.





for 20 minutes




GF, EF, NF


Ingredients

Filo Paste 500g

Vegetable Oil 10ml

Potatoes 200g

Chickpeas 300g

White Onion 1 no

Garlic 2 cloves


Curry Powder 1 tspn


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


Ingredients

White Onions 2 no

Leeks 300g


Cauliflower 400g



Fresh Ginger 40g

Fresh Chilli 1 no

Curry Powder 2 tspn


Coconut Milk 500 ml


Water 300ml


Vegetable Oil 15 ml

Method





until opaque







juice and zest


just tender.




Chef’s Tip


GF, EF, NF




Ingredients

Goats Cheese 220 g

Chives 0.25 bunch

Parsley 0,25 bunch

White Onion 1 no


Lemon 1 no

Arborio Rice 800 g


Water 800ml

Margarine 20 g



Method


juice the lemon




well coated .




texture






herbs.


GF, EF, NF


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


Ingredients

Macaroni 700g

White Sauce 10

Portions

Cheddar Cheese 200g

Mozzarella/cheddar mix 200g

Leeks 200g

Vegetable Oil 10ml


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


EF, NF


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


Chef’s Tip


Ingredients

Polenta 150g

Chives 0.25bunch



Garlic 2cloves



Red Onion 2no

Courgette 500g

Aubergine 1no

Rosemary 0.25bunch

Mushroom 250g

Yellow Pepper 2no

Method







softened.







pepper .


discs and brand.





GF, EF, NF


Ingredients

Name Weight


Halloumi 400g

Red Pepper 2 (300g)

Vegetable Oil 20ml


Tomato Salsa 80g

Breadcrumbs 60g

Method






charred




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


EF, NF


Ingredients

Rapeseed Oil 20ml

Sweet Potato 750g


Coriander 20g


Water 500ml


Sauce

250ml


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.


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.


MF, EF


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


Ingredients

Aubergine 125g

Broccoli 125g

Courgette 125g

Peppers 125g

Mushroom 125g

Halloumi 250g

Plain Flour 100g

Cornflour 50g


Soy Sauce 100 ml

Castor Sugar 20g


Method




2. Cut the Halloumi into1cm strips


sauce and sugar




6. Dip the vegetables and cheese into the batter, shake off any excess,

then carefully lower into the hot oil


kitchen paper


the dipping sauce


Chef’s Tip


EF, NF


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


Oil 20ml

Crème Fraiche 250g


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


Chef’s Tip




Ingredients

Tomato 5

Mushroom 200g

Polenta 300g

Halloumi 400g

Method


200ml water ).


to cool and set .


lengthways.






cooked .



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


Ingredients


weight

850g

Fresh Thyme 30g


Margarine 15g

Method



lengthways




remove stalks



GF, EF, NF


Ingredients

Red Cabbage 1head

Apples 2no

Margarine 50g

Onions 2no

Demerara Sugar 50g



Water 200ml

Method



softened.


evaporates.






Chef’s Tip


GF, EF, NF


Ingredients


Margarine 15g


Method







Chef’s Tip


GF, EF, NF


Chef’s Tip


Ingredients

Potatoes 600g

Swede 600g

Margarine 50g

Milk 50ml


Chives 0.5bunch

Method




chives.


margarine and milk.



GF, EF, NF


Ingredients

Potatoes 1.2kg

Milk 50ml

Margarine 40g



Method






GF, EF, NF



until cooked

Ingredients



Milk 50ml

Margarine 40g

Method




quantities


potato mixture


immediately


GF, EF, NF



Ingredients

New Potatoes 1kg


Margarine 125g


Water 1000ml

Method


tin





serving dish.


GF, EF, NF

Ingredients

Baking Potatoes 5no

Paprika 2 tspn


Margarine 35g

Method





the cracked pepper






service


GF, EF, NF


Chef’s Tip


Ingredients

Cous Cous 500g




Cumin 0.5 tspn

Lemon 1 no

Water 500 ml

Method





cling film.





MF, EF, NF

Egg Free Accompaniments & Basic Recipes


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


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


add flour.


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


Chef’s Tip


As an alternative any spice or herb can be used instead of chilli


Ingredients

Flour Tortilla 5 no

Vegetable Oil 20ml


Method









hot oven .


MF, EF, NF


Ingredients



Cucumber 0.5

Method


with the yoghurt



Chef’s Tip


GF, EF, NF


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


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


Ingredients

Name Weight


Cinnamon 1tspn

Plain Flour 180 g

Margarine 90 g

Caster Sugar 45 g

Oats 40 g

Demerara Sugar 45 g

Method


breadcrumbs


baking tray.





5. Gently combine the apple with the cinnamon and place in

serving dish.


cooked .

10 Portions Apple and Cinnamon Twice Baked Crumble

EF, NF

Chef’s Tip


Ingredients

Name Weight


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


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


remove any large pieces

5. Combine the apple with the cinnamon and place in



cooked

10 Portions Apple Cracknell

EF, NF


Ingredients


Milk Powder 100 g

Caster Sugar 60 g

Bay Leaf 2 small

Water 1 lt

Method


stove to boil.



leaves.




thickens .


minutes .



Chef’s Tip


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


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


Chef’s Tip

If time and equipment allows this pudding can be steamed

Make breadcrumbs in food processor or freshly grate

Ingredients



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:








softening




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


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


10 Portions Key Lime Pie

EF, NF


Chef’s Tip

When raspberries are in season the berries can be substituted for them

Ingredients

Oats 100 g


Honey 120 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


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


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


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


Ingredients

Filo Pastry 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


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


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


lengthways.


margarine.





sprinkle with sugar and bake in a pre-heated oven at

185C and cook until golden brown


10 Portions Goats Cheese and Caramelised Onion Open TartSweet Mincemeat and Pear Samosa

EF, NF


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


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


Chef’s Tip


Ingredients

Custard powder 110g

Milk powder 100g

Water 1 L

Caster Sugar 55g


Method


stove to boil








continually




GF, EF, NF


Chef’s Tip


Ingredients


Milk 700 ml


Method




the custard


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


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


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


Chef’s Tip


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.



3. Take off the stove and add the milk powder to the syrup

and whisk in very quickly.





covered.



24 Portions Goats Cheese and Caramelised Onion Open TartCitrus Crispy Bar

EF, NF

Cornish FairingsNumber of portions 24

IngredientsAmount

Margarine 100g


Golden Syrup 100g

Plain Flour 225g

Baking Powder 1tspn

Bicarbonate of Soda 1tspn

Ground Ginger 1tspn

Mixed Spice 1tspn


EF, NF

Golden Syrup and Oat CookiesNumber of portions 25

IngredientsAmount

Plain Flour 570g

Margarine 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


EF, NF


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


Golden Syrup 225g

Black Treacle 225g

Sultanas 100g

Mixed Peel 50g

Plain Flour 450g

Oatmeal 225g

Mixed Spice 2tspn

Ground Ginger 1.5tspn


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


Chef’s Tip

The Bagels can be assembled the day before and refrigerated until needed

Ingredients

Bagel 100g Plain (contains

sesame)

5 each



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 Portions Goats Cheese and Caramelised Onion Open TartCheesy Herb Bagel

EF, NF


Chef’s Tip


Ingredients




Fresh Chives 15g

Method




remains


chopped chives



the shells







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


Ingredients

Item Amount

Bacon rashers 20

Floured Bap or 10




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


Ingredients

Item Amount

Ciabatta roll 10


Tomatoes 3

Iceberg lettuce 1/2







MF, EF, NF

Chicken Tikka Panini


Ingredients

Item Amount

Panini rolls 10


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


EF, NF

Hickory Smoked BBQ ChickenNumber of portions Secondary 10

Ingredients

Item Amount



Wooden skewer 10

Mixed peppers 1


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


Ingredients

Item Amount



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


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


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


Nut Free Main Meals



Ingredients

Pork 850 g

Soy Sauce 75 ml



Water 400ml

Vegetable Oil 25 ml

Savoy Cabbage 300 g

Red Onion 1 no



Fresh Ginger 1 head

Egg Noodles 500 g

Method







4. Meanwhile soak the noodles in warm water until

rehydrated, then drain well


slice


slice




8. Re-heat and season the noodles, place down the centre of

serving dish.


the reserved liquor


10 Portions Goats Cheese and Caramelised Onion Open TartAromatic Soy Pork with Egg Noodles

MF, NF


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


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


Ingredients

Beef Chuck 850 g

White Onion 2 no





Vegetable Oil 25 ml


Water 800ml

Gravy Granules 20 g




Olive Oil 25 ml


Method




















thicken sauce


chopped parsley


MF, EF, NF


Ingredients

Beef Chuck 850 g

White Onion 2 no




Vegetable Oil 25 ml


Water 800ml

Gravy Granules 20 g




Olive Oil 25 ml


Method




















thicken sauce


chopped parsley


MF, EF, NF


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



Eggs 3 no

Carrots 160g


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


Ingredients

Pork Shoulder 800g


Hoi Sin Sauce 200g

Soy Sauce 100ml



Honey 40ml





Method






marinate over night













MF, EF, NF


Ingredients


Red Onion 1

White Onion 1





Tomato Puree 40 g


Grated Cheese 150 g


Thyme 0.2 bunch

Vegetable Oil 10 ml


Method






tomatoes.


from the heat .





drained beans





space between each.



sauce is bubbling


Chef’s Tip


EF, NF


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


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


White Onion 200g

Korma Sauce 600ml

Vegetable Oil 20ml


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



GF, EF, NF


Chef’s Tip


Ingredients


Red Onion 1

White Onion 1





Tomato Puree 40 g


Grated Cheese 150 g


Thyme 0.2 bunch

Vegetable Oil 10 ml


Method






tomatoes


from the heat





drained beans





space between each.



sauce is bubbling


EF, NF


Chef’s Tip


Ingredients


Cinnamon stick 1 no

Vegetable Oil 45ml




Fresh Chilli 1 no

Cumin 1 tsp





Fresh coriander 50g

Plain Yoghurt 500ml

Turmeric ¼ tsp


Tomatoes 3 no

Method

















GF, EF, NF


Chef’s Tip


Ingredients


White Onion 1 no

Mushrooms 200g

Bacon 150g

Potatoes 400g

Gravy Mix ?

Water 800ml

Fresh Parsley 80g

Vegetable Oil 20ml



Method










the chicken


180C


in the original pan





MF, EF, NF


Chef’s Tip




Ingredients

Taco Shells 20


Salsa Sauce 100ml

Beef - Minced 800g

White Onions 2 no




Tomato Puree 60g




Vegetable Oil 20ml


Plain Flour 40g

Method


into 1cm dice


until softened .



and tomato puree .










MF, EF, NF

Ingredients




Soy Sauce 60ml

Honey 80g

White Onion 1 no


Method:



two cuts





overnight









MF, EF, NF


Chef’s Tip


Ingredients


White Onion 2 no




Margarine 20g

Raitta 120ml

Method


the garlic


without colour.




simmer.




shredded coriander



GF, EF, NF


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


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



Ingredients

Potatoes 1.2kg

Savoy Cabbage 300g

Onions 200g (1)

Red Onions 150g (1)

Margarine 40g

Gravy Mix, made up 25g

Milk 50ml


Sugar 10g

Method







attachment





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


ring and finish with gravy

10 Portions Goats Cheese and Caramelised Onion Open TartCumberland Sausage Ring with Colcannon and

Caramelised Red Onion GravyEF, NF


Ingredients

Mince Lamb 800g

White Onion 1 no


Potatoes 400g



Aubergine 2 no


Tomato Puree 40g


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


Chef’s Tip


Ingredients

Lamb, minced 1 kg

Onion 400g

Garlic 12g

Rosemary 0.25 bunch

Thyme 0.25 bunch

Tomato puree 30g



Water 350ml


Plain flour 30g


Method


until opaque













8. Meanwhile prepare mashed potatoes.





MF, EF, NF


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



Paprika 0.5 tspn

Fresh Green Chilli 1 no


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


Chef’s Tip




Ingredients

Beef - Minced 800g

White Onions 2 no




Tomato Puree 60g




Vegetable Oil 20ml


Plain Flour 40g

Method


dice


softened .



tomato puree .


vegetable stock .






MF, EF, NF

Chef’s Tip

For amore intense flavour leave to marinade overnight

Ingredients


Fresh Garlic 24g



Garam Masala 9g

Fresh Coriander 60g

Lemon - Juiced 2no




Demerara Sugar 40g

Vegetable Oil 20ml


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.


GF, EF, NF

Chef’s Tip


Ingredients


White Onion 200g

Fresh Garlic 12g


Cinnamon 2g

Turmeric 2g


Chickpeas 400g

Plain Flour 30g


Sultanas 40g

Vegetable Oil 20ml


Cumin 2g

Method










gentle simmer





MF, EF, NF


Ingredients

Streaky Bacon 200g

Button Mushroom 200g







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


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


Ingredients


Vegetable Suet 250g

SR Flour 500g


White Onion 200g

Fresh Parsley 20g

Egg 1 no

Fresh Thyme 20g

Method:





greased baking tin



pepper



6. Lightly brush the top of the pie with the beaten egg and make three

diagonal slits


golden brown


serving dish


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


Chef’s Tip This dish can be prepared the day before and refrigerated.

Ingredients

Puff pastry 1 sheet

Sausage Meat 750g

Tomato Relish 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


Chef’s Tip

Serve steamed rice

Ingredients

Beef - Diced 800g

White Onion 1 no




Mushroom 300g

Method










serving dish


MF, EF, NF


Ingredients

Basic Shortcrust Pastry 10portions

Smoked Ham 160g

Cherry Tomato 24no

Margarine 10g


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


Chef’s Tip



Ingredients


Arborio Rice 600g

Mushrooms 300g

Peas 300g


Water 800ml

Garlic 2 cloves

White Onion I no



Rosemary 0.25 bunch

Margarine 20g

Method


the vegetable stock


defrost the peas






stock is absorbed


texture .


add the mushroom




serving dish.


GF, EF, NF

Chef’s Tip:


Ingredients

Spaghetti 700g

Minced Beef 800g

White Onion 200g

Fresh Garlic 12g

Fresh Rosemary 15g

Dried Oregano 5g


Tomato Puree 70g

Vegetable Oil 10ml


Plain Flour 20g

Water 250ml


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



MF, EF, NF


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


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


Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml

Beef - Minced 800g

White Onions 1 no




Tomato Puree 60g

Coriander 40g



Rapeseed Oil 20ml


Plain Flour 40g

Method















MF, EF, NF


Ingredients

Chicken -Diced 700g

Fresh Ginger 1piece

White Onions 1no



Coconut Milk 400ml

Margarine 50g


Water 100ml

Flour 50g

Fresh Basil 0.25bunch



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


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


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


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


Ingredients

Minced Beef 800g


Egg 1


Mustard 20g


Garnish ingredients

Ciabatta Roll 10

Mixed Leaf 150g

Tomato (sliced) 4



Method



achieved





through.

4. Serve in the split Ciabatta roll filled with salad garnish.


MF, NF


Ingredients


Tomato 200g

Cucumber 150g

Lettuce 150g

Gherkins 100g


Vegetable Oil 10 ml

Red Onion 1 no


Method






lettuce.


warm the tortillas.









Chef’s Tip


Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc

MF, EF, NF


Chef’s Tip


Ingredients

Minced Beef 800g

Lasagne Sheets 300g


White Onion 2no


Tomato Puree 70g

Water 200ml



Margarine 20g


Plain Flour 30g




Method




oregano, continue to cook, Add the minced beef and continue

cooking until the meat is sealed and browned


minutes.





cheese

6. To assemble the lasagne – spread a quarter of the béchamel in


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.



10 Portions Goats Cheese and Caramelised Onion Open TartTraditional Beef Lasagne

EF, NF


Ingredients

Name Weight

Beef - Minced 1 kg

Onion 400g

Tomato Puree 30g

Tinned Chopped

Tomatoes

150g


Water 350ml

Vegetable Bouillon*

(100442)

8g

Plain Flour 30g


Method:


until opaque











7. Meanwhile prepare mashed potatoes





MF, EF, NF


Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage


Ingredients

Pork Belly 800g

Onions 1 (200g)

Carrots 100g

Apples, cooking 2

Gravy Mix 25g

Bay Leaves 4


Cinnamon stick 2 no

Star Anise 2 no

Water 1 L


Garlic 3 cloves

Method




2. Add chicken stock, place lid on container and cook in oven 150c /

Gas Mark 2 until cooked – approx 2.5 hours




knife score skin


portions


golden brown





set aside



MF, EF, NF


Ingredients

Name Weight

Pork Belly 800g

Cinnamon Stick 15g

Carrots 150g

Fresh Garlic 12g


Soy Sauce 60ml

Honey 80g

White Onion 200g

Vegetable Stock *

(100442)

20g

Water 1l

Method








MF, EF, NF


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


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


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


Flour 200g

Egg 1 no

Milk 300ml


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


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


3. Cut each fillet in half on the angle to produce two equal

weighted portions, set aside





7. Cook until light / golden brown – approx 90 seconds, drain

well and serve immediately


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


water



portions, set aside


Cajun spice





serve immediately


Chef’s Tip



MF, EF, NF


Chef’s TipServe with chips, home made tartar sauce and peas / mushy peas – see separate recipe


Ingredients

Coley (or) 5no

Hake (or) 5no

Cod (or) 5no

Pangasius (or) 5no

Pollack 5 no

Plain flour 50g


Fresh Batter 1L

Method


water



portions, set aside







serve immediately


MF, EF, NF


Chef’s Tip



Ingredients

Plain flour 600g


Baking powder 2 tsp


Method




mixture is obtained



MF, EF, NF

Ingredients

Coley (or) 5no

Hake (or) 5no

Cod (or) 5no

Pangasius (or) 5no

Pollack 5 no


Lemon 2no

Lime 1no

Plain Flour 50g

Method:



on a sharp angle




mix





10 Portions Lemon and Lime Battered Fish

MF, EF, NF


Ingredients

Salmon Fillets – 6 x 155g 930g

Fresh Spinach 500g


Cheddar Cheese 200g

Chives 0.25 Bunch

Method


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


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


Ingredients

Salmon Fillets 700g





Method







lengthways.




the plate




MF, EF, NF


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


Flour 200g

Egg 1 no

Milk 300ml


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


Ingredients

Salmon Fillets 700g





Method







lengthways.




plate




MF, EF, NF


Chef’s Tip

Remove salmon from packaging and defrost in fridge overnight

Ingredients

Salmon Fillets 700g (4.5)

Fresh Dill 0.25bunch




Baby Spinach 80g


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


Ingredients



Vegetable Oil 15 ml

Fresh Chilli 0.5no


Courgette 200g

Red Onion 2 no

Cherry Tomato 200g

Goats Cheese 200g

Breadcrumbs 100g


Peppers 2 no

Parsley 0.25 bunch

Method






with the oil .








tender.


vegetables .

8. Combine the breadcrumbs, parmesan and finely chopped

parsley



10. Finely scatter with the breadcrumb mix and return to the



EF, NF


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


White Onion 1no

Cheddar Cheese 400g

Margarine 10g




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


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


separate recipe

400ml

Margarine 10g


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


Chef’s Tip


Ingredients


Mashed)

800g

Chickpeas 350g






Method


mash. Cool.





for 20 minutes




GF, EF, NF


Ingredients

Filo Paste 500g

Vegetable Oil 10ml

Potatoes 200g

Chickpeas 300g

White Onion 1 no

Garlic 2 cloves


Curry Powder 1 tspn


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 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


Parsley 0.25bunch

Cumin 1 tspn

Ground Coriander 1 tspn

Fresh Chilli Green 0.5

Egg 1 no

Breadcrumbs 25g


Flat Bread 10 no

Red Onion 1no


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


Ingredients

White Onions 2 no

Leeks 300g


Cauliflower 400g



Fresh Ginger 40g

Fresh Chilli 1 no

Curry Powder 2 tspn


Coconut Milk 500 ml


Water 300ml


Vegetable Oil 15 ml

Method





until opaque







juice and zest


just tender.




Chef’s Tip


GF, EF, NF


Ingredients

Goats Cheese 10 slices

Leek 400g

Cherry Tomato 20no

Basic Shortcrust Pastry 10 Portions

Margarine 10g


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




Ingredients

Goats Cheese 220 g

Chives 0.25 bunch

Parsley 0,25 bunch

White Onion 1 no


Lemon 1 no

Arborio Rice 800 g


Water 800ml

Margarine 20 g



Method


juice the lemon




well coated .




texture






herbs.


GF, EF, NF


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)


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


Chef’s Tip

Serve with Tomato Relish or Tomato Salsa

Ingredients

Leeks 350g

Potatoes - Creamed 400g


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


10 Portions Goats Cheese and Caramelised Onion Open TartLeek and Cheddar Cheese Patties

NF


Ingredients

Macaroni 700g

White Sauce 10 Portions

Cheddar Cheese 200g

Mozzarella/cheddar mix 200g

Leeks 200g

Vegetable Oil 10ml


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


EF, NF


Ingredients

Tomatoes 5 no

Peppers 1 Yellow 1 Red 1of each

Pizza Sauce 60 ml

Red Onion 1 no


Fresh Rosemary 20g

Black Olives 15 no


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 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


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


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)


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


Ingredients

Potatoes 900g

White Onion 150g

Edamame Beans 125g

Red Pepper 175g

Leeks 125g

Eggs 4no

Cheese 100g

Rapeseed Oil 20ml


Method




tender and refresh


season



starting to colour




baking tray, top with cheese and cook in a pre-heated

oven 170C




GF, NF


Chef’s Tip


Ingredients

Polenta 150g

Chives 0.25bunch



Garlic 2cloves



Red Onion 2no

Courgette 500g

Aubergine 1no

Rosemary 0.25bunch

Mushroom 250g

Yellow Pepper 2no

Method







softened.







pepper .


discs and brand.





GF, EF, NF


Ingredients


Halloumi 400g

Red Pepper 2 (300g)

Vegetable Oil 20ml


Tomato Salsa 80g

Breadcrumbs 60g

Method






charred




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


EF, NF


Chef’s Tip


Ingredients

Minced Quorn 600g

Lasagne Sheets 300g


White Onion 2no


Tomato Puree 70g

Carrots - diced 150g

Celery - diced 150g

Vegetable Stock 5g

Water 200ml


Margarine 20g


Plain Flour 30g




Method




oregano, continue to cook, Add the carrot, celery and quorn

continue cooking until sealed and browned


minutes.





cheese

6. To assemble the lasagne – spread a quarter of the cheese sauce in


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.



10 Portions Goats Cheese and Caramelised Onion Open TartQuorn and Vegetable Lasagne

NF


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


Milk 20ml

Plain flour 25g


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


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


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


Ingredients

Roasted Med Vegetables 10 Portions

Puff Pastry 1 Sheet

Pizza Sauce 75g

Fresh Basil 0.25 Bunch


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


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


Savoy Cabbage 200g



Orange Juice 30ml

Soy 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


Ingredients

Potatoes 350g

White Onion 1no

Fresh Chilli 0.5no


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


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


Ingredients

Aubergine 125g

Broccoli 125g

Courgette 125g

Peppers 125g

Mushroom 125g

Halloumi 250g

Plain Flour 100g

Cornflour 50g


Soy Sauce 100 ml

Caster Sugar 20g


Method






sauce and sugar




6. Dip the vegetables and cheese into the batter, shake off any excess,

then carefully lower into the hot oil


kitchen paper


the dipping sauce


Chef’s Tip


EF, NF


Ingredients

Quorn Pieces 500g

White Onion 1no


Fresh Ginger 1piece


Coconut Milk 300ml

Flour 25g

Margarine 10g

Vegetable Stock 2g

Water 100ml


Fresh Basil 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.


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


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


Oil 20ml

Crème Fraiche 250g



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


Chef’s Tip Paella should be moist but not wetRinse the rice prior to use to remove excess starch

Ingredients

White Onion 1no


Paprika 0.5tspn

Turmeric 0.5tspn

Vegetable bouillon 20g

Water 1200ml

Fresh Tomato 375g (5)


Peas - defrosted 200g

Peppers 2

Parsley 0.5bunch


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.


10 Portions Goats Cheese and Caramelised Onion Open TartValencian Vegetable and Quorn Paella

NF


Chef’s Tip

Can be served with wedges of lemon or lime and / or salsa sauce

Ingredients

Quorn Pieces 500 g


White Onion 1 no



Peppers – 1 Yellow / 1 Red 1 of Each

Limes 2 no


French Beans 200 g


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


Chef’s Tip




Ingredients

Quorn Sausage 10

Tomato 5

Mushroom 200g

Polenta 300g

Halloumi 400g

Method


200ml water ).


to cool and set .


lengthways.






cooked .



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


Ingredients


weight

850g

Fresh Thyme 30g


Margarine 15g

Method



lengthways




remove stalks



GF, EF, NF


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


10 PortionsGoats Cheese and Caramelised Onion Open TartColeslaw

GF, NF