Barbecue Salmon Couscous Parcels

If, like us, you are still trying to make the most of the garden this summer - these easy, fresh, and mouth-watering salmon parcels are an ideal way of getting the family to branch out from traditional sausages and burgers at the next barbecue. 

Serves 4 - Cooking time 20 minutes

Serves 4 - Cooking time 20 minutes

INGREDIENTS:
Kitchen Foil
4 small skinless salmon fillets
160g couscous
320ml chicken stock
Juice ½ lemon
40ml extra virgin olive oil
80g cherry tomatoes halved

Dressing:
30ml olive oil
Juice ½ lemon
1 tsp honey
50g cherry tomatoes chopped
½ clove garlic crushed
1 heaped tbsp. capers
2 tbsp. fresh basil chopped
50g olives chopped

METHOD:
1. Place the couscous in a bowl and pour over the boiling stock. Cover with Cling Film and leave to stand for 5 minutes.
2. Fork through the couscous to separate the grains, then stir through chopped parsley, lemon juice, olive oil and tomatoes, season with salt and pepper then set to one side.
3. Lay a sheet of Kitchen Foil measuring approx. 50cm long onto your work surface, then on one side top with a quarter portion of couscous, place on the salmon fillet, and drizzle with some oil.
4. Fold the other half of the foil over the salmon, crimping the edges and pressing tightly to form a seal. Just before you finish the crimp, pour in a small splash of water then twist to seal.
5. Place over indirect heat on the BBQ, close the lid and cook for 12-14 minutes. The BBQ temperature inside should be around 150oc.
6. Meanwhile whisk together the dressing in a bowl, ready to top the salmon when cooked. 
7. Then bring the parcels to the table, tear open and spoon the dressing over the salmon.
Enjoy!

Recipe by TV chef Dean Edwards for Bacofoil The Original Kitchen Foil.

Barbecue Greek Vegetarian Quesadillas

If you're still looking forward to your summer holiday this year, why not create this mouth-wateringly tasty vegetarian quesadilla recipe, created by TV chef Dean Edwards. It brings together all of the flavours of Greece to put you in the mood for your break (or even your staycation).

Perfectly cooked on the barbecue in Kitchen Foil, this light recipe is perfect for sharing with family and friends this summer.

Serves 4 - Cooking Time 10 minutes

Serves 4 - Cooking Time 10 minutes

INGREDIENTS:
Kitchen Foil
240g baby spinach
120g feta cheese crumbled
60g pine nuts toasted
6 x spring onions finely sliced
1 x egg beaten
1 tsp dried oregano
Small grating nutmeg
Juice ½ lemon
8 small flour tortillas
120g cheddar cheese grated
  
METHOD: 
1. Place the spinach into a large pan over a medium heat and cover with a lid
2. Wilt down the spinach, strain and squeeze out the excess water, then leave to cool before chopping roughly
3. Add the feta, pine nuts, spring onions, eggs, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper
4. Divide the spinach mixture on top of 4 tortillas, spreading into an even layer, sprinkle over the Cheddar cheese and then top with another tortilla
5. Wrap in Kitchen Foil until fully enclosed, then pop onto the BBQ for 4-5 minutes each side, turning regularly. Unwrap the parcels and cut each quesadillas into 6.

Enjoy with a Greek salad and some cucumber tzatziki

Recipe courtesy of Bacofoil The Original Kitchen Foil.

A Superfood Salad with Sea Bass and Salsa Verde

A perfect recipe for summer, and special enough to wow guests at any dinner party. We just love the fact that it's packed full of goodness - and tasty too!

Serves 2

Serves 2

You will need: 

-        2 sea bass fillets

-        80g long stem, sprouting broccoli

-        50g edamame beans

-        2 avocados

-        150g cooked quinoa

-        2 bags baby spinach

-        1/2 pomegranate, remove the seeds then set them aside to use

-        30g pumpkin seeds

-        tossed gently in a dry pan until slightly popped

For the Salsa Verde sauce:

-        1 garlic clove, crushed

-        Tbsp. of capers

-        Tbsp. of gherkins

-        2 anchovy fillets

-        2 large handfuls parsley

-        1 bunch fresh basil

-        1/4 tablespoon of mustard

-        1 tablespoon of white wine vinegar

-        2 tablespoons virgin olive oil

What you need to do:

Step 1: Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes).

Step 2: Put the quinoa in a medium pan and add 300ml of boiling water. Bring to a boil, then reduce the heat to low, cover and simmer until tender and most of the liquid has been absorbed. This should be between 15 and 20 minutes. Once liquid is absorbed, fluff with a fork.

Step 3: Pour a spoonful of olive oil to a frying pan, then add the broccoli and a pinch of salt & pepper. Fry for 2 to 3 minutes to soften, then add the edamame beans and cook for an extra minute. Remove all from the heat, and mix together in a large bowl with the quinoa.

Step 4: Meanwhile, prepare the sauce. Chop the capers, anchovies, garlic and herbs, mixing all together well. Add the mustard, vinegar and seasoning, then stir in the olive oil until the sauce is at the right consistency. Set aside.

Step 5: Cut the avocados in half, remove the stones and slice. Toast the pumpkin seeds in a frying pan for several minutes, then add to the top of the salad. 

Step 6: Begin to plate everything up. Add the spinach, then the quinoa and broccoli mixture.  Top with pumpkin and pomegranate seeds, then add your sea bass to the top of the salad. To finish, pour the previously prepared Salsa Verde sauce over the top of the fish.

Saucy Top tip: If you’re in a rush or a simply seeking a fuss free post-work meal, The Saucy Fish Co.’s frozen Sea Bass with Salsa Verde – new to the freezer aisle.

Recipe courtesy of The Saucy Fish Co. For more information, visit thesaucyfishco.com

BBQ Indian Spiced Ribs With Sticky Ginger Glaze

Add an exotic twist to traditional barbecue ribs with this Indian spiced recipe. The slow cooking method ensures the ribs fall apart effortlessly once cooked, making it the perfect finger food for sharing on a lazy summer afternoon. The ginger glaze adds a complimentary sweet taste to the dish, and for added crunch, create the coronation slaw to serve on the side.

Cooking time: 2 hours

Serves 4

Serves 4

INGREDIENTS:

Kitchen Foil
2 x full racks of baby back pork ribs

Dry rub:
2 tbsp. soft brown sugar
1 tsp cinnamon
1 tbsp. garlic powder
1 tbs ground black pepper
1 tsp salt
1 tbsp. ground garam masala
1 tsp chilli powder
1 heaped tsp English mustard powder

Ginger Glaze:
600ml ginger beer
2 tbsp. cider vinegar

 
Coronation slaw:
½ white cabbage shredded
1 x red onion very finely sliced
1 x large carrot grated
50g raisins
4 tbs mayonnaise
2 tbsp. cider vinegar
¼ tsp turmeric
½ tsp garam masala

METHOD:

1. Prepare the rack by removing the Silverskin from the back of the ribs
2. To prepare the rub, mix all the dry ingredients together in a bowl
3. Place the ribs into a baking tray, sprinkle over the dry rub, then massage in until the ribs are covered. 
4. Wrap the ribs in Bacofoil Easy Cut Cling Film, and leave to marinade in the fridge for at least 2 hours.
5. Set your barbecue grill for indirect cooking over a medium heat
6. Remove the ribs from the cling film and wrap tightly in a double layer of Bacofoil Kitchen Foil. Before you fully enclose the ribs, pop an ice cube under each rack as this will help create steam. Place onto the barbecue, close the lid and cook for 90 minutes.
7. While the ribs are cooking, pour the ginger beer and vinegar into a saucepan and bring to the boil over a high heat, reducing the mixture until thickened and syrupy.
8. After the 90 minutes has passed, remove the ribs from the Foil, place back onto the grill and then baste the ribs several times with the ginger beer sauce until sticky. The ribs should be cooked through and mouth wateringly tender.
9. For the slaw, combine the cabbage, onion, carrot, and raisins in a bowl and mix together. Then add the mayonnaise, vinegar and spices, mix well and season with salt and pepper. Cover in Bacofoil Easy Cut Cling Film and leave in the fridge until ready to serve.

Top Tip from Chef Dean Edwards: Kitchen Foil is perfect for slow cooking on the barbecue as it protects the meat whilst cooking, stopping it from drying out and infusing the flavour beautifully.” 

Recipe of the Week - Coffee and Coconut Ice Lollies

With the summer months in full swing, this simple, frozen treat is the perfect way to cool down during those sunny afternoons. Kids and adults alike will love these unusual ice lollies, made with Lyons Coffee Bags.

Makes 4 Lollies

Makes 4 Lollies

Preparation time: Approx 15 minutes

Freezing time: At least 4 hours

Nutritional: Gluten-Free, Vegetarian, Vegan 

 

Ingredients:

1 Lyons Coffee Bag No3

100ml boiling water

3-4 tsp demerara sugar

50ml cold water

150ml coconut milk from a tin (full fat)

2 tsp desiccated coconut

Lolly mould / small freezer proof container

Lolly sticks

 

Method:

1)    Ensure you have space in your freezer for the lolly mould to sit level.

2)    Put the Lyons Coffee Bag into a small heatproof bowl. Boil the kettle and measure 100ml boiling water into a jug then pour over the coffee bag. Add the sugar and then stir with a teaspoon until the sugar has dissolved. 

3)    Leave to brew for four minutes whilst squashing the bag and stirring every now and then. Squeeze the bag and discard it when you have a good strong brew.

4)    If the coconut milk has separated when opening the tin, stir the milk with a fork until it is evenly white and creamy – don’t worry if there are a few lumps. Measure 150ml of the milk into your measuring jug then pour in the lukewarm coffee and stir well. Add 50ml cold water to make the total amount of liquid 300ml then cover the jug and place in the fridge until completely cold.

5)    Sprinkle a little desiccated coconut into the bottom of each of the compartments of the lolly mould, then pour over the mixture, leaving half a centimetre at the top for expansion. 

6)    Carefully transfer to the freezer and allow to freeze for one hour. Once the lollies are half frozen you can insert the lolly sticks. It will take a few hours to completely freeze the lollies.

7)    When you’re ready to eat them, dip the mould into a bowl of hot water for 30 seconds until the lollies can be wiggled out of their containers but make sure the water doesn’t tip onto the lollies!

Lyons Coffee Bags are perfect for on the go. Quick and easy to use, the individually foil wrapped Coffee Bags contain 100% fresh, ground coffee and can be enjoyed anytime, anywhere. Simply add freshly boiled water and brew for three-four minutes to taste. More information available at lyonscoffeeuk.com

Priced at £2.60 for a box and available to buy at Tesco, Ocado, Nisa, Sainsbury’s and Waitrose.

Recipe of the Week - Strawberries and Cream with a Difference

Summer means Wimbledon and Wimbledon means strawberries and cream. You can't have one without the other. Our recipe this week is a summery pudding that has a sweet sponge base and is covered in a delicious cream topping, studded with bright red strawberry pieces.
 
Super quick and easy to make, it’s the perfect treat to serve in between sets while watching Wimbledon this summer. Game, set, match.

INGREDIENTS:

1 x Chocolate Chip Pud in a Mug sachet

3 x Strawberries

60ml (4 tbsp) semi-skimmed milk

Whipped Cream

Your favourite mug

METHOD:

  1. Pour the milk into a 250ml mug, and then add the contents of the Chocolate Chip Pud in a Mug sachet. Stir together until smooth
  2. Microwave on full power for 90 seconds
  3. While the pud’s cooking, cut the strawberries into quarters and set to one side
  4. Spread a spoonful of whipped cream on top of the pud and then add the strawberries to decorate

Enjoy!

 

Pud In A Mug Sponge Puds come in indulgent Rich Chocolate, Chocolate Chip or Sticky Toffee. The Velvety Dessert is available in a divine Milk Chocolate flavour.

Available in Asda, Sainsbury’s, Morrisons and Tesco.

For more fun tips and recipe inspiration, follow the Pud in a Mug Instagram @pudinamug

Salmon Pitta’s with Lime and Coriander Sauce

Now that the summer season is here, we're always on the lookout for new ideas for picnics. Fresh, tasty food that can be easily packed, transported, and eaten with the fingers is what we call ideal. We think you'll like this one.

What you need:

  • Precooked salmon fillet

  • 3 limes

  • Fresh, chopped coriander leaves

  • Flat breads

  • 1 large avocado

  • 1 Red pepper

  • 1 Mango

  • 1 Tomato

  • Lime juice

  • Coriander to garnish

  • ½ chilli (optional)

How to make it:

  1. Dice the avocado, mango, pepper and tomato and place in a side dish

  2. To preserve your mixed salad, squeeze lime juice over the mixture to prevent it from browning

  3. Place the flatbreads in a pre-heated oven with a small smattering of water for 2-3 minutes

  4. Flake the precooked salmon into your flatbread coupled with the salad mix

  5. For the dressing, squeeze the juice from three limes and mix with the chopped coriander – add the chilli for some extra flavour

  6. Delicately drizzle the lime & coriander dressing to your taste…and enjoy!

     

Top Tip: Save time by picking up The Saucy Fish Co.’s Ready to Eat Steamed Salmon with Lime and Coriander Dressing – already cooked and ready to go!

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle.

Roasted Coconut Squash Gringas

Another delicious vegetarian recipe for you that is best enjoyed outdoors with a cold beer. Summer is all about using the freshest of ingredients, cooked simply, in our opinion. And this one will certainly get the taste buds going too. 

Makes 4

Makes 4

To make the Roasted Coconut Squash:
500 g Butternut squash (cut into strips)
25ml Vegetable Oil
1 teaspoon Crushed Chillies
1 tablespoon Garlic
1 tablespoon Agave Syrup
Pinch salt
Pinch Cracked Black Pepper
2 tablespoons Desiccated Coconut
2 tablespoons Cream of Coconut


1. Peel and remove the seeds from the butternut squash, then cut into strips approx. 60mm x 20mm x 20mm
2. Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven, approx. 200°c for 20-25 minutes, tossing occasionally until just cooked.
3. Add the desiccated coconut & coconut cream and toss together then back into the oven for a further 10 minutes, taste and adjust if needed. 

Take one 6” wheat tortilla, top with 50mls of refried beans and sprinkle with 50g of mixed cheese then place another tortilla on top and place on the griddle. Top with 130gs of warmed roasted coconut squash, a blob of soured cream, pink pickled onions, spring onions & sliced radish to garnish. Serve with salad and fine greens beans. 

To make the Pink Pickled Onions:
200g red onions finely sliced
100ml boiling water
40ml orange juice
30ml lime juice
1-2 finely diced birdseye chillies
Generous pinch of salt
5g finely diced coriander

1. Place the onions in a bowl and cover with the boiling water for 15 minutes stirring occasionally(don’t place on the heat).
2. Drain well and then combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed. You onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads. 

This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.

Father’s Day Breakfast Recipe

Smokey Bacon & Swiss Cheese Spiked Cloud Eggs, with Smoked Haddock & Spinach. Doesn't that sound great? And just the job for spoiling dear old Dad. You can expect protein and flavour in equal measures. 

Serves 2

Serves 2

  • 2 eggs

  • 2 smoked haddock fillets

  • 3 slices of streaky bacon, cut into small pieces

  • 50g of grated cheese

  • A handful of spinach

  • Black pepper

For the cheddar and chive sauce:

  • 60ml of milk

  • 60 ml of cream

  • 1 tbsp. of butter

  • 1 tbsp. of flour

  • 1 egg yolk

  • A tsp. of chives

  • A sprinkling of cinnamon

  • 1 cup of finely grated cheddar cheese

  • Salt and pepper, to season

 

Step 1: Place 2 smoked haddock fillets into a pre-heated oven (180C) and cook for approximately 20 minutes, or until done. Meanwhile, separate your eggs and set the 2 yolks aside.

Step 2: Whisk the egg whites and carefully fold in the grated cheese and streaky bacon.

Step 3: Use the whisked egg mixture to create two small, raised circles on a baking try, on top of non-stick parchment paper. Make a well in the middle of each circle so you can add in the yolk later.

Step 4: Put the egg mixture in the oven for approximately 5/6 minutes. Remove from the oven and place the yolks into the two wells, then put the baking tray back into the oven for approximately 3 minutes.

Step 5: Meanwhile, make the sauce by melting the butter in a saucepan and adding in the flour, whisking with a folk for 1 minute. Combine the milk and cream, then add to the saucepan slowly, whisking until the thick. Add in an egg yolk and cook for 30 seconds, on a low heat.

Step 6: Next, add in the cheese to the sauce mixture and stir until well combined. Add the cinnamon and season with salt and pepper, then remove from the heat.

Step 7: To finish, stack up your breakfast. Begin with a handful of spinach, then place the haddock fillet on top, drizzling the cheddar and chive sauce on top. Finish by delicately placing the cloud eggs on top…and enjoy.

Saucy Top Tip: Speed things up before Dad wakes up by using The Saucy Fish Co.’s Cook from Smoked Haddock, with a Vintage Cheddar and Chive sauce.

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle. For more info visit http://www.thesaucyfishco.com/

Recipe of the Week - Black Bean & Beetroot Burger

Why should meat-eaters have all the fun?. This delicious vegetarian burger recipe is sure to satisfy the heartiest of appetites and non-vegetarians will no doubt love it too.

Serves 6

Serves 6

To make the burger mix:
580g Black beans (cooked & drained)
1 heaped teaspoon Cumin seeds (dried, toasted & crushed)
35g Jalapenos (finely chopped)
12g Coriander (chopped)
115g Red onion (chopped)
4 1 / 2 tablespoons Cornflour
3 / 4 teaspoon Salt
1 heaped teaspoon cracked black pepper
125g Beetroot (grated)


To make the burger mayo:
100g Mayonnaise
1 teaspoon Tomato puree
20g Tomato chutney
5 g Gherkin (finely grated)
 Pinch Salt
Pinch Pepper


1. Crush the beans with your hands and fold everything thoroughly to create the Black Bean & Beetroot Mix.
2. Mold the burgers into patties (around 150g each)
3. Plunge the patties into hot oil and fry for approximately 4 minutes until crisped.
4. In the meantime toast the brioche bun on the grill.
5. Add burger mayo to the bottom of the bun, place the patty and lay over a slice of emmental cheese.
6. Add a slice of beef tomato and a baby gem lettuce leaf.
7. Spread burger mayonnaise to the top bun and skewer the burger through everything.


To serve:
Serve with either salad or fries and coleslaw. 

This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.

Recipe of the Week - Strawberry and Buttermilk Panna-Cotta

Summer desserts should be light and creamy in our opinion. This deliciously sweet and fruity pannacotta is surprisingly simple to create and is the ideal finale to a special summer celebration. 

Serves 12

Ingredients:

600ml cream

120g sugar

2 vanilla pods

5 gelatine leaves

250ml strawberry puree

100g sugar

50g glucose

3 gelatine leaves

Method:

1.       Combine sugar, cream, vanilla and buttermilk and bring to boil

2.       Soak gelatine for 5 minutes in cold water and then add to cream mix until

3.       Put in bowl in fridge until set

4.       For the strawberry jelly combine the puree, sugar, glucose and bring to the boil. Again soak your gelatine for 5 minutes and then add to jelly.

5.       Once cooled set on top of your set cream

This recipe is courtesy of The Greyhound on the Test.

This former Michelin Pub of the Year in Stockbridge, Hampshire is hugely popular in the Summer due to its location on the River Test, a prime destination for fly fishing and long country walks! Aside from the desirable setting, the standard of food coming out of the kitchen is extremely high. The menu focuses on Great British produce, sourced locally and is accompanied by an extensive wine list.

Recipe of the Week - Halloumi Skewers

Happy Days! We're all for easy recipes at this time of the year. Especially ones that can be cooked and enjoyed outside. And especially when they are healthy and packed full of flavour. Just add a bowl of green salad and a bottle of chilled beer. Cheers.

Makes 4 skewers, serves 2.

Makes 4 skewers, serves 2.

INGREDIENTS:

4 artichoke hearts

2 cooked beetroots

250g pack halloumi

300ml garlic & chipotle marinade (50g garlic puree, 100g chilli puree, 75ml veg. oil, ½ tbsp. salt, 125ml white wine vinegar, ½ tbsp. cumin seeds, 1 tbsp paprika: toast and crush the cumin seeds, before mixing all ingredients together thoroughly with a whisk- this makes 350ml but you’ll only need 300ml.)

1 green and 1 red pepper

1 red onion

****

1. Cut the beetroots in to quarters and toss with approx. 1/3 (100ml) of the marinade in a container

2. Cut the halloumi evenly into 12 pieces

3. Drain and cut each of the artichokes into two halves

3. Gently toss halloumi & artichoke halves in the rest of the garlic and chipotle marinade, (keep the beetroot separate)

4. Cover both and leave to refrigerate for at least 4 hours (overnight is best).

5. After a min. of 4 hours, you can assemble your skewers!

Cut the red onion and peppers into sizeable chunks and then place all the different ingredients onto the two separate skewers.

You can do this however you like, but the order of assembly here at Las Iguanas is: red onion, halloumi, red pepper, beetroot, green pepper, halloumi, red pepper, artichoke, green pepper, halloumi, red pepper, beetroot, green pepper, artichoke, red onion.

6. Place on a pre-heated griddle and cook for approx. 6-8 minutes. Then, enjoy!

This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.

Summer in a Glass - The Royal Blush

Served for the first time at Royal Ascot last year, The Royal Blush is a beautiful pink concoction, combining Beefeater London dry gin with zingy rhubarb syrup, chilled lemonade and fresh raspberries.

This signature cocktail is available throughout the Flat season at Ascot Racecourse, which runs from now until October, but would be perfect for any summer festivities you might have planned. No butler required.

Ingredients:

Beefeater London Dry Gin

Funkin Rhubarb syrup

Schweppes lemonade

2 half circles of lemon

2 Raspberries

Cubed ice

Method:

Place a clean polished 16oz glass on a flat surface. Use tongs to put cubed ice in the glass a third of the way full. Once this is done place one half circle of lemon and one raspberry in the glass. Next fill the 50ml spirit measure with Beefeater Gin and pour into the glass.

Using a bottle opener, open a 200ml bottle of Schweppes lemonade and pour into the glass. Use a 25ml spirit measurer as a guide to measure 12.5ml-15ml of syrup and pour in the glass. Add the remaining raspberry and half slice of lemon to the glass for garnish. Then place a black straw and stirrer into the glass. Then present to the customer or enjoy!

Recipe is courtesy of Beefeater Gin.

Royal Ascot will be held Tuesday 20th – Saturday 24th June. Tickets start from £37. This year the newly launched Village Enclosure will be an exciting foodie addition to Royal Ascot and will include an opportunity to experience the sought after Villers Club.

For further information and to book visit https://www.ascot.co.uk/royal-ascot-villiers-club

Watercress, Beetroot & Fennel Salad with Cheese, Basil & Walnut Crostini

The recipe of the week this week, is a fresh, light & zingy salad served with slices of toasted bread topped with a vibrant pesto. Best enjoyed in the garden in our mind. A glass of chilled white wine of course, is entirely optional.

Serves 4

Serves 4

1. 8 golfball-sized, raw beetroot, trimmed and washed.
2. 1 tablespoon dark, sweet, fragrant vinegar, e.g. a summer fruit vinegar like blackcurrant, or a good-quality balsamic or sherry vinegar.
3. 120ml extra virgin olive oil.
4. 100g walnuts.
5. 1 small clove of garlic, peeled and roughly chopped.
6. 100g Comté (aged 18 months), 50g grated and 50g left whole.
7. 20g basil leaves - keep a few of the smaller leaves for garnish.
8. 8 x 2cm-thick slices of baguette.
9. 120g watercress, washed and dried, large stalks discarded.
10. 1 bulb fennel, trimmed and very finely sliced (preferably using a mandolin).
11. Walnut oil or extra virgin olive oil to drizzle. 

1. Heat oven to 180℃ fan / 200℃ normal and wrap each beetroot in aluminium foil, then put them all in a roasting tin and roast for 1 hour, until cooked through. Once they are cool enough to handle, remove the foil and, using your hands, remove the skin from each beetroot (this can be done in advance and the beetroot can be kept in the fridge for up to 3 days until needed) and cut into quarters.
2. While the beetroot are roasting, spread the walnuts onto a baking sheet and toast in the oven for about 7 minutes until lightly browned and smelling fragrant (check before the time is up to make sure they are not burning).
3. Make the dressing: mix the vinegar with 45ml (3 tablespoons) of olive oil in a small jam jar, season with salt and pepper and shake thoroughly to combine. Mix about 1 or 2 tablespoons with the beetroot so that all the pieces are coated - if they are still slightly warm, they will absorb the dressing nicely, but it’s fine to do it when they’re cold. Leave them to marinade for as long as possible - overnight in the fridge is ideal.
4. Make the pesto: put 50g of the walnuts and the clove of garlic into a food processor and process until finely chopped - but still with some granular texture. Add 50g of the Comté and process again briefly. Add the basil and blitz again to chop the leaves, then begin trickling in 75ml of oil, while the processor runs. Taste and season as necessary with lemon juice, salt and pepper. (If you don't have a food processor, you can make the pesto with a large pestle and mortar, crushing the ingredients together in the same order).
5. Make the crostini: lightly toast the slices of baguette on each side. Spread a little pesto over one side of each piece (you may have more pesto than you need, so any excess pesto can be kept in a jam jar in the refrigerator for up to 5 days or frozen for up to 1 month - it’s delicious mixed into pasta).
6. Add the watercress and fennel to the beetroot and toss together - add more dressing as needed, but don’t drown the salad. Sprinkle over the remaining walnuts and, using a vegetable peeler, shave over the remaining Comté, sprinkle over the small basil leaves, drizzle over some walnut oil or extra virgin olive oil and serve at room temperature with the crostini.

Recipe courtesy of Comte Cheese

Twitter: @Comte_Cheese

Recipe of the Week - Brussels Sprout Gratin

An utterly delicious twist on the humble sprout. Great for mid-week suppers or as an accompaniment to the Sunday roast. The sprouts are baked with pancetta & thyme and topped with cheese and breadcrumbs. Delish.

Serves 4

Serves 4

1. 500g Brussels sprouts, trimmed
2. 4 slices of pancetta, cut into 1cm pieces
3. Leaves from a few sprigs of thyme (fresh or dried)
4. 1 clove garlic, crushed
5. 100ml single cream
6. 40g fresh breadcrumbs
7. 25g butter, cold and shaved
8. 100g Comté (aged 12 months), cut into small cubes

1. Steam or boil the sprouts until just tender (for
about 10 to 12 minutes). Drain them well and chop them roughly.
2. Put the pancetta in a heavy pan over a medium heat and cook until the fat has melted and it is starting to brown, then add the garlic and thyme. Cook for a further 30 seconds, then add the sprouts, stir to mix together and season with salt and pepper. Stir again and cook for a few minutes.
3. Heat the oven to 180℃ fan / 200℃ normal. Butter a baking dish, add the sprouts, pancetta and two thirds of the Comté and spread the mixture out evenly in the dish. Pour over the cream and then sprinkle over the breadcrumbs, butter and remaining cubes of Comté.
4. Bake in the oven for 20 to 25 minutes until the breadcrumbs and Comté are golden, and the cream is bubbling. Leave to sit for 5 minutes before serving. 
 

Recipe courtesy of Comte Cheese

Twitter: @Comte_Cheese

Recipe of the Week: Butternut Squash, Sage and Cheese Risotto

Hearty and comforting, the creaminess of the risotto, the earthiness of the squash and the tang of the sage make this one of our all-time favourite gluten-free meals. Perfect for those days when the weather is less than perfect and warming food is all you crave.

Serves 4

Serves 4

1. 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm
2. 2 tablespoons olive oil
3. 2 banana shallots, finely chopped
4. 1 clove garlic, crushed
5. 320g risotto rice
6. 175ml dry white wine
7. 1 litre chicken / vegetable stock
8. 1 tablespoon sage, chopped
9. 50g butter
10. 75g grated Comté (aged 8 months)
11. 25g shaved Comté (aged 24 months)

1. Turn the oven to 180℃ fan. Mix the butternut squash and 1 tablespoon of olive oil with a pinch of salt and ground black pepper in a large roasting tin and cook for 30 minutes, then turn the pieces of squash over (so they cook evenly) and roast for another 10 minutes until cooked through and deep golden brown at the edges.
2. In a large pan, heat 1 tablespoon olive oil over a low-medium heat and fry the shallots until soft but not golden (about 5 minutes). Add the garlic, stir for 30 seconds, then stir in the rice and turn the heat to medium. Stirring constantly, fry the rice until it is opaque around the edges (about 4 minutes), then pour in the wine and reduce it until it becomes syrupy (about 3 minutes).
3. Set a timer for 18 minutes and start adding the stock, one ladleful at a time (keep the rice covered with liquid at all times and keep it simmering).
4. When the rice is done (after 18 minutes, or it may need a couple of minutes more), turn off the heat and then stir in the butternut squash, butter and grated Comté. Check the seasoning (add more salt or pepper if needed) and leave to rest, covered, for 5 minutes before serving with the shaved Comté scattered on top.

Recipe courtesy of Comte Cheese

Twitter: @Comte_Cheese

Recipe of the Week - Franco-Welsh Rarebit

In celebration of the fact that Wednesday 12th April is ‘Grilled Cheese Sandwich Day’ (who knew?), a wonderfully rich and boozy version of our favourite comfort food. 

Serves 4

Ingedients:

•    150g Comté (aged 18 months), grated

•    80ml Guinness

•    80ml double cream

•    2 medium sized free range egg yolks

•    2 teaspoons Worcestershire sauce

•    1 teaspoon Dijon mustard

•    4 thick slices white bread

Method:

  1. Put the grated Comté into a medium bowl.
  2. Simmer the Guinness in a saucepan until it has reduced by half, then add the cream and reduce again by half until it is really thick. Pour this over the Comté and add the mustard, Worcestershire sauce and egg yolks with a twist of black pepper (the mixture is salty enough so you do not need to add salt).
  3. Heat the grill to medium and toast the bread on both sides.
  4. Spread the cheese mixture evenly in a layer about 1cm thick over one side of each slice of toast (right up to the edges to avoid the bread burning), then place on a baking tray about 10cm beneath the grill for about 4 to 5 minutes until the topping is bubbling and nicely browned.

Recipe courtesy of Comte Cheese

Twitter: @Comte_Cheese

Roast Duck Breast with Sweet Potato Mash, Broccoli and Honey

Duck is always on our shopping list for mid-week meals. It's low in fat and is quick to prepare and cook. Because let's face it, who has time to tackle complicated recipes after work. This one is a favourite because the sweet potato mash provides just the right amount of comfort food too.

Serves 2

Preparation: 5 minutes.  Cooking time: 20 minutes

Ingredients:

2 Gressingham® Duck breasts

1 large sweet potato

Sprouting broccoli

1 tbsp honey

Method:

  1. Preheat your oven to 180°c, 160°c, Gas Mark 4.

  2. Score the fat on the duck breasts with a sharp knife, dab the skin with a piece of kitchen towel to absorb any excess moisture.

  3. Heat a pan and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin-side down and turn down the heat and let the fat slowly render out until the skin is crispy.

  4. Meanwhile, peel and dice the sweet potato and cook in salted water until tender, drain and mash with a little olive oil.

  5. When the skin of the duck breast is golden brown and crispy, drain the excess fat, place in the oven and cook for 6 minutes (longer if you prefer your duck well done).

  6. When the duck breasts are cooked to your liking, remove them from the oven and cover in honey, then leave the rest for 3 minutes.

  7. Cook the sprouting broccoli in the boiling water for 2-3 minutes, drain and plate up with the sweet potatoes, slide and serve the duck alongside the vegetables and drizzle with the honey and cooking juices from the pan.

Gressingham has lots of recipes along with ‘how-to’ videos on their website www.gressinghamduck.co.uk

Recipe of the Week - Insalata Primaverile

Now that we have passed the first day of spring, we can start to plan ahead to warmer days and fresh crispy salads. This tasty recipe is bursting full of goodness and will make a perfect lunch or light supper.

Preparation Time: Less than 30 minutes

Cooking Time: Less than 10 minutes

Serves: 4

Insalata Primaverile Via Heart Home mag.jpg

Ingredients:

3 Romaine heart lettuce, chopped

10 Green asparagus spears, sliced on an angle

150g Young broad beans, podded

150g Peas, podded

150g Fresh or frozen soy beans

2 Radish, raw thinly-sliced

8 Quail eggs, soft boiled

200g Parmesan shavings

100g Baby spinach

Dressing:

300ml extra virgin olive oil

Sea salt and freshly ground black pepper

Method:

  1. Bring a large pot of salted water to the boil. Drop in the green asparagus, add the broad beans, peas and soy beans and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.

  2. Whisk the extra virgin oil with a good amount of sea salt and black pepper

  3. Mix all of the vegetables with the romaine lettuce, baby spinach, radish and parmesan shavings and pour the dressing over.

  4. Divide between four plates. Slice the cooked quail eggs in half and place an equal portion on the top of each salad.

Enjoy this salad with a crisp glass of white wine, such as Pinot Bianco.

Recipe courtesy of Franco de Todaro – Stuzzico Ristorante

Recipe of the Week - Beetroot and Apple Soup

This recipe comes from The Mountain Café Cookbook by Kirsten Gilmour.  Kirsten runs the popular Mountain Café in Aviemore and the cookbook includes many of recipes from there.  

Us Kiwis love beetroot, but this is definitely not a Kiwi soup! This one came from Aggie, a crazy Polish chef-lady who worked for us at the café for eight years. When she made beetroot soup I thought to myself, ‘That will never sell…’ But it flew out of the kitchen pass and the customers raved about it.

Serves 4

1 tablespoon olive oil
1 large onion, roughly chopped
2 Granny Smith apples, cored and chopped with skin on
1 stick celery, chopped
500g beetroot, peeled and cut into equal small even chunks
1200ml vegetable stock (or 2 stock cubes in 1200ml of hot water)
240ml apple juice
salt
freshly ground black pepper

Method:

  • Heat the oil in a heavy-bottomed soup pan over a medium to high heat and sauté the onion, apple and celery until the onions are translucent and glossy but not coloured. 
  • Add the beetroot and stir, then add the stock and apple juice while still on the heat. 
  • Cook on a medium heat with a constant fast simmer for about an hour until the beetroot is tender. 
  • Blitz until smooth and add a little more hot water or apple juice if the soup is too thick. 
  • Season with salt and pepper to taste.

• Reheat this as quickly as you can and avoid keeping it hot for too long as you will lose the vibrant purple colour.
• This is lovely served with crisp apple slices and horseradish sour cream.

The Mountain Cafe Cookbook: A Kiwi in the Cairngorms

Published by The Kitchen Press, £20