Naughty but Nice Chai Latte

Method:

1. Brew double espresso into a stainless steel jug
2. Add Spiced Chai powder to the espresso and whisk to dilute.
3. Steam milk to 140 degrees
4. Pour milk into serving cup and slowly pour the espresso chai mix on top.
5. Dust with cinnamon and enjoy

Fillet of Beef, Parsnip Puree and Gratin

Method:

1. Season, seal and cook fillet to medium rare.
2. Peel, slice, & brown parsnips. Cover in ½ milk and ½ whipping cream, cook through, season and puree.
3. Clean & trim baby carrots, roast & glaze.
4. Reheat gratin.
5. Sauté pearl onions in a little sherry vinegar & balsamic glaze, until reduced.
6. Make a red wine jus with the stock.
7. Add redcurrants & pearly onions to finished sauce.

Potato and Stuffing Cakes

Method:

1. Blanch, refresh and dry all the vegetables and roughly chop.
2. Combine vegetables, potato, stuffing mix, egg and chestnuts in a bowl and season, add a little extra stuffing mix if mixture is too wet.
3. Firmly Shape mixture into small patties, dust with flour and gently pan fry on both sides finish in the oven and ensure cooked through.
4. Combine the Cashel blue, mustard and mayonnaise in a blender.
5. Under the salamander or in the oven crisp up the Parma ham.
6. Serve the potato cakes with a spoonful Cashel sauce and top with some crisp Parma ham.

Cranberry and Orange Croquet

Method:

1. Finely chop the cranberries and mix with the stuffing and orange pepper
2. Pane the frozen mash pellets in flour, egg, and the stuffing mixture
3. Pane again to ensure the pellets are sealed.
4. Deep fry at 160 until golden brown and cooked on the inside.
5. Heat the cheese sauce and serve with a grating of parmesan.

Hasselback Butternut Squash

Method:

1. Brush the squash with a little olive oil and season with salt and pepper.
2. Place on a baking tray and roast for 20 mins at 180 degrees.
3. Remove from oven and leave to cool for a few minutes.
4. Slice lines across the squash equally making sure you don’t cut to the bottom.
5. Mix the maple syrup, pecans and grain mustard together and pour over the squash finally add some garlic, thyme and rosemary.
6. Roast again for a further 20 minutes or until cooked basting halfway through the cooking.

Jerusalem Artichoke and Celeriac Gratin

Method:

1. Peel and thinly slice on a mandolin, equal quantities of artichokes & celeriac.
2. Place in a pot and ¾ cover with whipping cream, some crushed garlic, thyme & rosemary, bring to the simmer and cook for 5 mins. Remove herbs & garlic.
3. Layer in an ovenproof dish or individual portions, sprinkle with grated parmesan and crushed hazelnuts and bake at 160 deg until cooked through.

Quinoa, Lentil and Chestnut Loaf

Method:

1. Cook quinoa until tender, drain and allow to cool.
2. Drain 3 tins of beans and crush lightly.
3. Roast and crush two packets of chestnuts.
4. Mix altogether with 2 beaten eggs, a little melted butter & 1 tin of mushroom puree, season and bind with gram flour.
5. Pour into a lined bread tin, top with mixed seeds & bake at 160 deg for 40 mins.
6. Mix tahini, miso, lemon juice and water to loosen. Season with soy & sesame oil. Gently warm.

The Ultimate Christmas Sandwich

Method:

1. Take 3 slices of the sourdough and layer the ingredients up to build the sandwich using the cranberry sauce as the first layer on the top and bottom inside the sandwich, put the lettuce in the middle so once warmed lettuce should still be fresh (omit the brie)
2. Gently pan fry the sandwich in some clarified butter on both sides until golden and crispy.
3. Pane the brie in the panko crumb and deep fry until hot and crispy.
4. Open the top layer of the sandwich and place in the brie.
5. Cut in half and serve, the brie should be melted and creamy.

Gingerbread Latte

Method:

1. Brew double espresso into stainless steel jug
2. Add double shot of gingerbread syrup into the espresso and stir.
3. Steam milk to 140 degrees
4. Pour milk into serving cup/glass, followed slowly by gingerbread and espresso mix.
5. Top with whipped cream – and a gingerbread man for decoration. Enjoy!

Christmas Tree Decorated Mince Pie

Method:

• Place the egg whites in a clean, dry bowl and begin to whisk
• Gradually add the sugar, whisking all the time until the whites reach stiff peaks
• Put into a piping pack fitted with a large circular nozzle 

Marinated Pork Belly

Method:

1. Place soy, mirin, sugar, miso paste and wasabi in saucepan and boil, reduce heat and simmer for five minutes.
2. Prepare carrots and cucumbers. Heat sugar, vinegar and water. Pour over vegetables and allow to cool.
3. Place pork in large bowl and coat with marinade. Marinate for 6 hours.
4. Heat oil in saucepan and cook onion and butter until soft. Add rice and stir softly for a few minutes.
5. Add coconut milk and water. Simmer then cover. Cook rice on low heat for 10-15 minutes. End result should be al dente and creamy.
6. Remove pork from marinade. Pan-fry the pork until cooked, turning regualrly.
7. Divide rice among bowls alongside pork and shiso leaf. Add vegetables and sprinkle shichimi, wasabe and sesame on top.

Apple Crumble

Method:

1. Use PS212 and add in orange zest and cranberries to an apple mix.
2. Cream butter and sugar with a paddle.
3. Add ground almonds and flour gradually, continuing to mix at a slow speed.
4. When all is combined add porridge oats.
5. Fill tartlets with mix.
6. Spread a generous amount on top of the filled tartlet.
7. Cook for 8 minutes at 170 degrees.

Great Roast Potatoes

Method:

1. Preheat oven to 190 degrees.
2. Peel potatoes.
3. Rinse in cold water and steam until al dente.
4. Heat duck fat and oil in a frying pan and fry the potatoes until just-coloured.
5. Place potatoes into a tray along with fat, garlic cloves and thyme and toss them together.
6. Roast the potatoes for 20 minutes until golden and crisp on the outside, fluffy and light on the inside.
7. Add more thyme leaves and season with sea salt.

Winter Vegetable Soup

Method:

1. Sweat off the chopped shallots, chilli and galric in olive oil until translucent.
2. Add in carrots, celeriac, celery, mixed peppers and courgette and cook out for 2-3 minutes.
3. Add in tomato paste and cook out for another 2 minutes.
4. Add in vegetable bouillon and tomato passata and bring to the boil.
5. Reduce to a simmer for about 20 minutes.
6. Combine a dumpling mix with chopped herbs and roll into approximately 16x10gm balls.
7. Gently place the dumpling on the top of the soup.
8. Cover the soup with a lid and simmer for 15-20 minutes, check the seasoning.
9. Serve with fresh vegan bread and spread.

Christmas Brunch Burger

Method:

1. Sweat off onions and sage in half oil and leave to cool.
2. Combine sausage meat, black and white pudding, mustard and the cooled onion mix.
3. Shape into four patties.
4. Crumb coat the patties in the flour, egg and panko crumb.
5. With the rest of the oil, seal the burgers off in a non-stick pan and finish in the oven at 170 degrees for about 10 minutes.
6. Toast the brioche buns and coat the top bun with combined cranberry and spice sriracha.
7. Combine mayonnaise, gherkins and American-style mustard and spread on the bottom half of the bun.
8. Layer the burger for the bottom with iceberg lettuce, burger, cheese and cooked bacon. Top with a fried egg and enjoy.

Get Creative: Carbonara Brussels Sprouts

Method:

1. In a hot pan saute off the brussel sprouts, obtaining a nice colour. Add in the shallots and bacon and cook for 2-3 minutes.
2. De-glaze the pan with white wine and reduce by half.
3. Add in cream and simmer for 1-2 minutes.
4. Add in parmesan, season with salt, pepper, mix well and serve.

Plum and Date Sticky Pudding

Method:

1. Prepare plums by cutting in half and removing the stone. Lightly poach in spiced stock syrup.
2. Line a spring form tin with melted butter and flour.
3. Cream sugar and butter together with a paddle.
4. Boil dates in water.
5. Add bread soda to the dates when they have boiled to absorb liquid (this may foam up).
6. Leave the date mix aside to cool.
7. Add eggs to the creamed butter and sugar mix, one by one, then add flour followed by the dates.
8. Pour the mix into an 8-inch lined mould and place six halved poached plums on top of each pudding.
9. Bake at 160 degrees for 30-35 minutes.