Recipe suggestions from our resident chef.
IQF Romanesco Cauliflower florets 100g Pine nuts 100ml Lemon juice 300ml Olive oil IQF Pomegranate pearls IQF Kale Drizzle Truffle oil 1 thinly sliced garlic clove Thinly sliced fresh mint Pinch of salt In a bowl whisk the olive oil into the lemon juice a little at a time until you have a nice dressing…
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2 lb IQF English Asparagus 2 tbsp extra virgin olive oil 2 tbsp Butter 300g IQF Onion Diced 5g IQF Diced Garlic 300g IQF Celery diced 10mm 2 sprigs Thyme (stripped) 1 litre chicken or vegetable stock 200ml double cream squeeze of lemon juice In a large pan sweat down the onion, celery, garlic and…
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2 clementines 1 lemon 1 lime 200kg caster sugar 6 whole cloves 1 cinnamon stick 3 bay leaves 1/4 of a grated nutmeg 1 vanilla pod 2 bottles red wine 2 star anise Peel the citrus fruits into large sections. Place the sugar into a large saucepan, add the peel and juice the fruits into…
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2 cups semidried tomatoes 1 cup freshly grated parmesan cheese 1/2 cup extra virgin olive oil 1/4 cup fresh basil leaves 1/4 cup parsley leaf 3 garlic cloves salt to taste 1/4 cup of pine nuts Soak the tomatoes in slightly warm water for around 10 minutes. Break the parmesan into smaller chunks. drain of…
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IQF Jackfruit strips Olive oil IQF Diced Onion IQF Diced garlic Thyme 1tsp paprika 2tsp chilli powder 2 tsp Worcester sauce 2 tbsp molasses 2tbsp mustard 2tbsp ketchup 2 tbsp cider vinegar 250ml stock 1 tbsp soy sauce 2 tbsp maple syrup Heat a deep pan and add a splash of olive oil. Add the…
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