Recipes

INFO:

1 stick of butter = 4oz or 114g (approx)

Lemon Pepper

• Dried lemon peel - 30%
• Dried orange peel - 15%
• White pepper - 10%
• Black pepper - 10%
• Citric acid - 10%
• Salt - 5%
• Dried onion - 10%
• Garlic power 10%

Onion, Bean, Tomato & Rosemary Pasta Sauce

• Tomatoes - tinned 2x
• Tomato purée - 1 tablespoon
• Borlotti Beans - tinned 1x
• Red Wine - too taste
• Onions - 2x large, minced
• Garlic - 2x cloves, minced
• Olive oil
• Chicken Stock
• Basil
• Sea salt
• Sugar
• Ground black pepper
• Oregano
• Rosemary

Creamy Apple & Cider Sauce

• Bramley Apple Purée
• Cider
• Double Cream
• Onion
• Chicken Stock
• Butter
• Sea Salt
• Parsley
• Ground Black Pepper

Creamy Leek & Bacon Sauce

• Leek
• Onion
• Double Cream
• Smoked Streaky Bacon
• Chicken Stock
• Garlic
• Ham Bouillon
• Butter
• Parsley
• Sea Salt
• Ground Black Pepper

Spinach, Cream Cheese & Onion Pasta Sauce

• Tomatoes
• Spinach
• Double Cream
• Onions (or shallots)
• Parmigiano Reggiano Cheese
• Cream Cheese
• Garlic
• Sea Salt
• Thyme
• Ground Black Pepper
• Salt

Gorgonzola & Mushroom Pasta Sauce

• Gorgonzola Cheese
• Milk
• Double Cream
• White Wine
• Mushrooms
• Shallots or onions
• Leek
• Butter
• Garlic Purée
• Sugar
• Sea Salt

Cream Cheese, Pancetta & Smoked Garlic Sauce

• Pancetta (or thick cut Smoked Bacon)
• Parmigiano Reggiano Cheese
• Double Cream
• Brandy
• Garlic (smoked if preferred)
• Cream Cheese
• Ham Bouillon
• Salt

Chicken & Chorizo Sauce

• Tomatoes - 2x tin
• Tomato Purée - 1x tablespoon - heaped
• Onion - 2x large - finely chopped
• Chicken stock - 1 pint
• Red pepper - 1x finely chopped
• Chorizo - 1x diced
• Olive Oil -
• Sugar - 1x tablespoon - level or to taste
• Garlic - 2x cloves - finely chopped
• Lemon Juice -
• Parsley
• Sea Salt - to taste
• Thyme

Potato Cakes

This is great for using up left over mash potato, or as an alternative to just having plain old mash. There are no real measures for this recipe, it depends how much mash you have, how sloppy it is in the first place and so on. Experiment with different 'Extras', I have suggested a few below.

Basic Ingredients:

• Mash Potato
• Whole Egg
• Flour (either plain or self raising)

Extras to your own personal taste:

• Mustard - English, French, Wholegrain or a combination of all
• Garlic
• Cheese
• Ham - chopped up in to small pieces (you could use bacon but you will need to cook it through first then add it to the mix)
• Onion - chopped up in to small pieces, as with bacon you would be better off pre-cooking it first

Basically bung everything except the flour in a bowl and mix well, then add enough flour that the mixture is no longer 'runny'.

Cook in a frying pan or on a griddle with a little oil of your choice over a low heat turning occasionally to ensure the cakes are cooked all the way through.

I have found that if you added cheese you can normally skip the oil or use less.

When cooked if the cakes are not browned enough for your liking whack the heat up to high for a minute or so for each side.

Potato Cake Recipe One

• Mashed potato (cold) - 500g
• Cream cheese - 125g
• Flour - 175g
• Eggs - 2x
• Wholegrain mustard - 1 tablespoon - heaped
• Dijon mustard - 2 teaspoons - level
• Basil (dried) - 1 teaspoon - level
• Oregano (dried) - 1 teaspoon - level