Sample Recipies
Here are some of our favourite recipies, so that you can give them a try.
Ingredients (Serves 4)
- 4 Duck portions, skin on
- 2 tsp salt
- 2 tsp arrowroot
- 300ml orange juice
- 250g seedless black grapes, halved
- 2 small oranges, washed and thinly sliced for garnish
Preparation
- Preheat the oven to 230°C
- Sprinkle the duck portions with the salt and place on a rack in a roasting pan and cook for 35-40 minutes.
- Transfer the duck to a warming drawer until ready to serve.
- Meanwhile blend the arrowroot with the orange juice in a pan.
- Bring to the boil and then stir in the grapes, until warmed through.
- Transfer duck portions to plates and pour over the sauce.
Paella
Ingredients (Serves 16)
- 12 Tbsp olive oil
- 1.5kg boned and skinned chicken thighs, cut into pieces
- 6 cloves of garlic, peeled and chopped
- 3 large bunches of spring onions, finely chopped
- 1kg basmati or Patna rice
- 2 tsp ground saffron
- 2 tsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 300g carrots, cubed
- 500g peas
- 6 pints fresh (live) mussels scrubbed and bearded (see box)
- 600g king prawns
- 2 red peppers deseeded and diced
- 500 g of Chorizo sausage sliced thinly
- Chicken stock500 g of Chorizo sausage sliced thinly
- Salt and black pepper to taste
Preparation
- In a large paella pan heat the oil and fry the chicken pieces until golden
- Add the garlic and spring onions
- Measure the rice by volume in a jug and then add it to the pan
- Stir for two or three minutes until the rice is glistening (do not let it stick to the pan)
- Add double the volume of chicken stock as of rice, using the same jug to measure
- Stir in the saffron and herbs and simmer for 25 minutes
- Add the vegetables and Chorizo sausage
- Place the cleaned mussels and prawns on top of the rice.
- Cover loosely and steam over a medium to low heat for five to seven minutes until the mussels have opened.
- Stir the mixture gently, season and serve in the paella pan
Preparing the Mussels
- Check that all the mussels are closed. Give any that aren’t a gentle tap and discard those that don’t close, along with any that are cracked or damaged
- Scrub the mussels well with a stiff brush under cold, running water to remove any barnacles. Pull away the tendrils or ‘beards’ from the sides of the shells.
- Cook the mussels according to your recipe and discard immediately any shells that have not opened up
Stuffed Peppers
Ingredients (Serves 15)
- 15 red peppers
- 1.5kg minced pork
- 3 large onions
- 18 soft prunes
- 3 Bramley apples
- 3 large eggs
- 250g shredded suet
- 3 teaspoons fresh chopped sage
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
Preparation of Peppers
- Boil a large pan of water.
- Cut peppers in half and remove all seeds, stems and yellow bits with grapefruit spoons or melon baller.
- Place half peppers in boiling water for 3 mins, then take out and leave to cool.
- Spread olive oil over baking tray and place peppers insides upwards, lying close together.
Preparation of Pork and Apple Stuffing
- Chop onions finely and soften in frying pan with knob of butter. Add nutmeg, cinnamon, prunes, and chopped sage.
- Peel and core apples and cut into quarters. Keep in water till ready to grate.
- Add coarse ground pepper and salt and mix all ingredients thoroughly.
- Use hands to make 30 meat balls.
- Place one meat ball in each half pepper and press gently to fill pepper.
- Drizzle olive oil all over.
- Bake in oven at 180°C for 45 mins.
Banana Split
Ingredients (Serves 1)
- 1 small banana
- 1 Tbsp demerara sugar
- 3 – 4 fresh raspberries
- Plain dark chocolate
- 1 scoop vanilla ice cream
- 1 tsp Rowse creamy fudge dessert sauce
- A blob of whipping cream
- ½ Tbsp toasted chopped hazelnuts
Preparation
- Preheat oven to 180°C
- Place one banana, sliced longitudinally, with cut sides up, on a flame proof baking tray.
- Sprinkle the cut sides of the banana evenly with the brown sugar, pressing lightly to avoid lumps.
- Using a culinary blow-torch, melt the Demerara sugar on the banana until the sugar is dark brown and bubbling.
- Transfer banana halves to a dessert plate. Add 3 or 4 raspberries. Grate chocolate over the top.
- Place the ice-cream on and drizzle the fudge sauce over.
- Whip the whipping cream until it JUST holds its shape and place a small blob on top and finish off with a sprinkle of the hazelnuts.