Special Diet Recipe Book

Secondary & Academy Sector Special Diet Recipe Book Contents Chapter Slide Number Users Manual 5 Frequently Asked Questions 8 Contact Us 12 Gluten Free Recipes 13 Main Meals 14 Fish Recipes 24 Vegetarian Main Meal 25 Carbohydrates & Vegetables 35 Accompaniments & Basic Recipes 45 Desserts 48 Mid Morning Break 54 Milk Free Recipes 59 Main Meals 60 Fish Recipes 87 Vegetarian Main Meals 95 Carbohydrates & Vegetables 101 Accompaniments & Basic Recipes 105 Desserts 107 Home bakes 112 Mid Morning Break 116 Contents

Chapter Slide Number Egg Free Recipes 123 Main Meals 124 Fish Recipes 161 Vegetarian Main Meal 172 Carbohydrates & Vegetables 190 Accompaniments & Basic Recipes 200 Desserts 206 Home bakes 225 Mid Morning Break 236 Nut Free Recipes 254 Main Meals 255 Fish Recipes 299 Vegetarian Main Meals 311 Carbohydrates & Vegetables 344 Accompaniments & Basic Recipes 356 Desserts 364 Home bakes 419 Mid Morning Break 460 Contents

Chapter Slide Number Suitable for All Allergens 495 Main Meals 496 Fish Recipes 518 Vegetarian Main Meal 520 Carbohydrates & Vegetables 528 Accompaniments & Basic Recipes 553 Desserts 556 Mid Morning Break 560 Vegan 565 Vegetarian Main Meal 566 Carbohydrates & Vegetables 577 Accompaniments & Basic Recipes 605 Desserts 608 Mid Morning Break 613 Users Manual Welcome to the Chartwells Special Diet Recipe Book Why? The special diet recipe book has been designed to help Chartwells unit teams cater for special diet requests from our customers. The recipe book has been developed in addition to the core special diet menus released with every new menu cycle to allow for further flexibility on the special diet menus. The creation of this recipe book will allow catering managers to work with the pupil, parent, school and the catering team to ensure that suitable meal is available each day to those with special dietary needs. How it works? Chapters Using the entire bank of Chartwells secondary recipes, all recipes have been categorised into six different chapters: • Gluten Free • Milk Free • Egg Free • Nut Free • Suitable for All Allergens • Vegan Sub Categories Within each chapter recipes are organised into further sub categories – Main Meals – Vegetarian Main Meals – Carbohydrates & Vegetables – Accompaniments & Basic Recipes – Desserts – Home bakes – Mid Morning Break All recipes should be listed in their different sub categories in alphabetical order to make it easier and quicker for you to find suitable recipes. Users Manual Special Diet Recipe Book How it works? Coding We have used a coding system to label every recipe informing you what special diet that recipe is suitable for. The codes can be found in the top right hand corner of each recipe.

GF- Gluten Free EF - Egg Free MF- Milk Free NF - Nut Free or VEGAN

If the recipe is coded as GF / EF / MF / NF it means this recipe is suitable for a person requiring a gluten or egg or milk or nut free diet.

If a recipe is suitable for more than one allergen it will show the various codes on the recipe, this means you may see some repetition of recipes throughout the different chapters. i.e. if a recipe is coded for ‘GF, NF ‘you will find this recipe in the gluten free chapter and the nut free chapter of the recipe book.

If a recipe is suitable for all of the allergens we are coding for (gluten, milk, egg and nut- as shown in the example above) this recipe will not be found in all four of the individual chapters but instead in the ‘Suitable for All Allergens Chapter’.

Recipe Compliance Please note that some recipes in the special diet recipe book have been amended from their original version so please make sure you follow the recipe shown in this book exactly as ingredients may have been removed or changed to make the recipe suitable for the allergens it is coded for. Users Manual Special Diet Recipe Book Gluten Free Due to labelling legalisation it is against the law for a recipe or ingredient to be called gluten free unless it has been tested and can be evidenced to contain less than 20 parts per million of gluten. Throughout this recipe book we have referred to recipes as being gluten free, however this is purely to keep the language and coding used simple. When we refer to gluten free it means that the recipe contains no gluten contain ingredients. Please do not label these recipes to customers as gluten free.

Vegetable Bouillon The vegetable bouillon powder currently being used in the business contains traces of gluten, egg & milk. If a recipe contains vegetable bouillon powder it will be identified in red and by an asterix (*) this indicates that if you wish to use this recipe you should replace the powder with the bouillon paste as this does not contain gluten, egg or milk. The product code is also shown in brackets. It is recommended that you only order in the bouillon paste if you have a high amount of special diets in your school, otherwise please search for another recipe which doesn’t not contain the bouillon.

Queries If you have any queries or feedback on any of the recipes in this recipe book please do not hesitate to contact a member of the nutrition team. Contact details can be found in the ‘Contact Us’ section of this manual. Special Diet Recipe Book Frequently Asked Questions FAQs 1

1. Is almond flavouring suitable for consumption by a nut allergy sufferer? Depending on the brand of almond flavouring it may or may not be suitable for nut allergy suffers. The only way to tell is by looking at the suppliers product specification to check if the product contains traces of nuts. The Chartwells nutrition team have checked the product specification for the almond flavouring used within our business (86876) and it does not contain traces of nuts therefore it is suitable for any of our customers with a nut allergy.

2. Is coconut suitable for consumption by a nut allergy sufferer? People who suffer from a nut allergy are allergic to either tree nuts or peanuts. A coconut does fit into either of these groups as it not a member of the nut family but the palm family and is actually classified as a seed, therefore it is suitable the majority of nut allergy sufferers. As a precaution always check the allergen information on the product label when using coconut containing products as if the label declares it ‘may contain’ nuts then the product should be avoided by nut allergy sufferers.

3. Whats the difference between a milk allergy and lactose intolerance? A lactose intolerance is a reaction by the body’s digestive system to the sugars (lactose) found in milk and milk products. The reaction occurs due to lack of the enzyme lactase, which is needed to digest lactose. A milk allergy is a reaction by the body’s immune system to the proteins (casein and whey) found in milk and milk products.

4. Can vegans eat honey? No. Honey is considered an animal product and therefore should be avoided in the vegan diet FAQs 2

5. Can Chartwells cater for diabetic students? Yes. Chartwells nutritionists can provide you will the full carbohydrate counts for our recipes and menus. Please contact a member of the nutrition team for further information.

6. How do I cater for other special diets that aren't shown in this recipe book? Chartwells can cater for a range of special dietary requests, the ones shown in this recipe book are simply the most common requests we come across. If you have a pupil who suffers from a unique special diet e.g. PKU or an allergy to an individual ingredient such as tomatoes or celery please get in contact with a member of the nutrition team who will be able to support you in providing a bespoke special diet menu for these requests.

7. How do I cater for religious diets? Please follow the special diet procedure before catering for any special dietary requests. If you do not have a copy of the special diet procedure please visit ‘Connect’, look for the Nutrition section and from here the special diet procedure can be downloaded.

In areas of high ethnic diversity halal products are commonly required , please refer to your most up to date order form for a list of halal products that are available to you. If you require halal certificates to prove authenticity of products please contact your regional manager. FAQs 3

8. How can I avoid cross contamination of allergens? - Ensure separate cooking utensils are used when preparing or serving ‘free from’ recipes (including cutlery, serving spoons, pots, pans, cutting boards). - Do not use the same boiling water or oil to cook when cooking for an allergen free diet as you just used for the normal dish. E.g. Gluten free items should not be cooked in the same deep fryers as gluten containing ingredients as cross contamination could occur in the oil. - Store all ingredients separately in different containers. Ensure they are clearly labelled. - Keep food preparation and storage clean i.e. no crumbs! - If possible allocate one catering assistant to prepare all special diet meals. - Ensure good hygiene principles are adhered to i.e. hand washing to minimise risk of cross contamination by touch, clean aprons etc.

9. Can I get further training on how to cater for special diets? Yes. If you think your catering team could benefit from further special diet training please get in contact with a member of the nutrition team to arrange a visit to your school. Alternatively, a portfolio of training webinars are being developed and will be uploaded onto Connections these are designed to be completed within 20 minutes. The “Catering for Special Diets” webinar provides an overview of the EU allergen legislation and some key information about the most common allergen containing foods. These training webinars are being designed for all unit team members to complete and will be available from August 2014 onwards. Contact Us

Please find contact details below for the nutrition team:

Amy Roberts (Senior Nutritionist) E: [email protected] M: 07775025911

Stephanie Hall (Nutritionist North) E: [email protected] M: 07823536376 Meg Longworth (Nutritionist South) E: [email protected] M: 07767618388 Gluten Free Recipes

* Please use vegetable bouillon paste Gluten Free Main Meals Chicken Korma 10 Portions GF, EF, NF

Method 1. Peel and finely slice the onion into semi circles, finely chop the garlic Ingredients 2. In a heavy bottomed pan cook the onion in the vegetable oil Name Weight without colour. 3. Add the garlic and chicken and cook until sealed on all sides. Chicken - Diced 800g 4. Add the sauce and bring to the boil then reduce to a gentle simmer. 5. When the chicken is cooked remove from heat, add half the White Onion 200g shredded coriander . Korma Sauce 600ml 6. Transfer to serving dish and garnish with remaining shredded coriander Vegetable Oil 20ml 7. Serve with cucumber and mint raitta

Fresh Garlic 2 cloves

Fresh Coriander 48g

Raitta 120ml ChickenGoats Cheese Biryani and Caramelised Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Garnish with finely chopped coriander just prior to service

Method Ingredients Long Grain Rice 700g 1. Cook the rice with the addition of the turmeric and the cinnamon, once cooked drain and keep warm Cinnamon stick 1 no 2. In a heavy bottomed saucepan cook the onion until Vegetable Oil 45ml opaque, add the chilli, ground coriander, cumin, garlic and White Onion – finely diced 300g ginger and continue cooking for 2 minutes Almond Flavouring 4ml 3. Add the chicken and seal well on all sides before adding Chicken thigh meat 700g the lemon juice and zest Fresh Chilli 1 no 4. Place chicken mixture in to a serving dish, slice the Cumin 1 tsp tomatoes and arrange on top of the chicken. Sprinkle with chopped coriander and top with half the yoghurt Cracked Black Pepper Pinch 5. Evenly arrange the rice on top of the chicken mixture Fresh Garlic 2 cloves 6. Pour 150ml of water over the rice and cover well Ground Coriander 1 tsp 7. Cook in a pre heated oven for 45 minutes at 180C Fresh Ginger 1 cm piece 8. Once cooked remove the cinnamon stick and drizzle with Fresh coriander 50g the remaining yoghurt Plain Yoghurt 500ml Turmeric ¼ tsp Lemon – zest and juice 1 no Tomatoes 3 no 10 Portions ClassicGoats ChickenCheese Tikka and MasalaCaramelised Onion Open Tart GF, EF, NF

Chef’s Tip If only making small quantities this dish can be made in a wok in minutes

Method

1. Peel and finely slice the onion into semi circles, finely chop Ingredients the garlic Chicken - Diced 800g 2. In a heavy bottomed pan cook the onion in the margarine without colour. White Onion 2 no Fresh Garlic 2 cloves 3. Add the garlic and chicken and cook the chicken until sealed on all sides. Tikka Masala Sauce 600ml 4. Add the sauce and bring to the boil then reduce to a gentle Fresh Coriander 0.4 bunch simmer.

Margarine 20g 5. When the chicken is cooked remove from heat, add half the Raitta 120ml shredded coriander .

6. Transfer to serving dish and garnish with remaining shredded coriander

7. Serve with cucumber and mint raitta CumberlandGoats Cheese Sausage and Caramelised Ring with Colcannon Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip If time allows seal the sausage in little oil via frying pan before placing in oven

Method

1. Prepare creamed potatoes as usual – steamer / Ingredients combination oven or on stove 2. Prepare and cook Savoy cabbage ( see separate recipe ) Potatoes 1.2kg 3. Peel and finely slice the white onion, cook in a little of the Savoy Cabbage 300g margarine until opaque Onions 200g (1) 4. Cream the potatoes – if available use mixer with balloon attachment Margarine 40g 5. Warm the milk and the remainder of the margarine and slowly add to the potato Milk 50ml 6. Add the Savoy cabbage and onion to the potato mixture Cumberland sausage Rings 10 7. Place Cumberland rings on baking tray and cook in hot oven 8. Place colcannon in centre of plate, top with Cumberland ring JamaicanGoats Cheese Jerk Chicken and Caramelised Onion Open Tart 10 Portions GF, MF, EF

Chef’s Tip Serve with Rice and Peas for a truly authentic taste of the Caribbean

Method

Ingredients 1. Make two or three slits in each drumstick, piercing the skin and flesh Chicken Drumsticks 30 2. Finely chop the onion and garlic and combine with all the other ingredients. Fresh Garlic 2 Cloves 3. Marinate the chicken in the paste for at least 2 hours, making sure you rub the paste into and under the skin. Jerk Seasoning 150g Water 0.5 lt 4. Remove the chicken from the marinade and place on a roasting tray Veg Bouillon* (100442) 1 tspn 5. Transfer the marinade to a saucepan and reduce by one third.

White Onion 1 no 6. Place the chicken in a pre-heated oven at 180C. Ground Ginger 1 tspn 7. Frequently baste the chicken with the marinade. Tomato Puree 100g Sugar 20g 8. Cook until chicken is coloured and core temperature is achieved. Makhani Chicken 10 Portions GF, EF, NF

Chef’s Tip For a more intense flavour leave to marinade overnight

Ingredients Method Name Weight 1. Combine the chicken with the oil, finely chopped garlic Diced Chicken Breast 800g and chilli, garam masala, lemon and pineapple juice, Fresh Garlic 24g chopped coriander and yoghurt - leave to marinade in the Fresh Chilli Green 12g fridge for a minimum of I hour. Fresh Chilli Red 12g 2. In a heavy bottomed saucepan seal the chicken with the Garam Masala 9g marinade in a over a medium heat. take care not to boil as the sauce will split due to the yoghurt. Fresh Coriander 60g Lemon - Juiced 2no 3. Add the chopped tomatoes along with the tomato juice and brown sugar and stir thoroughly. Do not overcook as Pineapple Juice 120ml this dish will only take 20 minutes. Natural Yoghurt 120ml 4. Fold through the crème Fraiche and transfer to a suitable Tinned Chopped 120g Tomatoes serving dish and sprinkle with chopped coriander leaves. Demerara Sugar 40g Vegetable Oil 20ml Crème Fraiche 120ml SmokedGoats Cheese Bacon, Pea and and Caramelised Mushroom Risotto Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip When cooking the rice, it is important to stir the rice continuously The rice may absorb a little more or a little less of the stock

Method

Ingredients 1. Finely chop the onion, garlic and rosemary fronds, prepare Back Bacon Rashers 10no the vegetable stock 2. Slice the bacon into thin lardons, slice the mushrooms and Arborio Rice 600g defrost the peas Mushrooms 300g 3. In a heavy bottomed pan gently cook the onions in the Peas 300g margarine until softened 4. Add the garlic, rosemary and rice, continue cooking until Vegetable Stock* (100442) 15g rice is well coated . 5. Add a ladleful of stock to the mix, continue stirring until the Water 800ml stock is absorbed Garlic 2 cloves 6. Continue this way until the rice is soft, tender and creamy in White Onion I no texture . 7. In a separate pan cook the bacon until crisp and golden Cracked Black Pepper Pinch add the mushroom Crème Fraiche 150ml 8. When the mushrooms are just cooked add the peas, transfer all to the rice. Rosemary 0.25 bunch 9. Mix in the crème fraiche, adjust seasoning and transfer to Margarine 20g serving dish. “TheGoats Ultimate Cheese Beef and Burger” Caramelised Onion Open Tart 10 Portions GF, MF, NF

Mustard 20g 2. Shape the mixture into 10 even sized patties approx 1cm in Cracked Black Pepper 5g thickness and 12cm diameter.

Garnish ingredients 3. Place patties onto a heated oven tray and cook in a pre heated oven at 190C for 10 – 12 minutes or until cooked Mixed Leaf 150g through. Tomato (sliced) 4 4. Serve with salad garnish. Red Onion (sliced) 100g

Cucumber (sliced) 1/4 ‘TheGoats Ultimate Cheese Chicken and Caramelised Burger’ Onion Open Tart 10 Portions GF, NF

Chef’s Tip Take great care to not over cook the chicken as will become very dry very quickly

Ingredients Method

Chicken Breasts 10 no 1. Carefully remove the winglet bone and butterfly the chicken breast. Chive 0.2 bunch 2. Season the breasts with the cracked black pepper and either pan fry with a little of the oil or cook in a pre-heated oven at 180C brushing the breasts with a little oil. Lemon – juice and zest 1no 3. Meanwhile combine the mayonnaise with the lemon juice, zest and finely chopped chives, slice the cucumber and tomatoes and wash Tomato 200g and drain the lettuce. Cucumber 150g 4. Slice the red onion into rings and slice the gherkins lengthways, 5. To assemble the burger spread with most of the mayo dressing . Lettuce 150g 6. Lay the cucumber slices down topped with the tomato, red onion and Gherkins 100g gherkin, top this with the chicken, remaining mayo dressing and finally the lettuce leaves . Cracked Black Pepper Pinch

Vegetable Oil 10 ml Red Onion 1 no Mayonnaise 100ml Gluten Free Fish Recipes *Please refer to the ‘Suitable for all allergies’ fish recipes chapter Gluten Free Vegetarian Main Meals BakedGoats Butternut Cheese andSquash Caramelised with Goat’s OnionCheese Open Tart 10 Portions GF, EF, NF

Method

1. Peel the squash, cut in half just above the bulbous bottom 2. Using the top part of the squash cut into discs 1.5cm tall then with appropriate sized cutter, cut into pucks, make a Ingredients criss-cross pattern on top of each disc 3. Combine the finely chopped garlic, chilli and picked thyme Butternut Squash 2 no ( small ) with the oil . 4. Rub this mixture into the flesh of the squash and place into Fresh Garlic 2 cloves a pre-heated oven 180C until flesh is just tender and starting to caramelise. Vegetable Oil 15 ml 5. Meanwhile to make the topping – cut the courgettes in half Fresh Chilli 0.5no and cut on the angle, peel and cut the onion into wedges Fresh Thyme 0.2 bunch and cut the peppers into 0.5 cm strips . 6. Place on baking sheet, drizzle with a little oil and roast until Courgette 200g tender. Red Onion 2 no 7. Cut the tomatoes in half lengthways and add to the cooked Cherry Tomato 200g vegetables . 8. Combine the parmesan and finely chopped parsley Goats Cheese 200g 9. Arrange the roasted vegetables on top of the squash, top Parmesan Cheese 100g with the goat‟s cheese 10. Finely scatter with the parmesan mix and return to the Peppers 2 no oven for a further 5 minutes and golden brown Parsley 0.25 bunch ChickpeaGoats Cheese Potato and& Feta Caramelised Cake with Salsa Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Ensure you drain and dry the potatoes well when making your mash

Method Ingredients 1. Peel and cut potatoes and boil until cooked, drain thoroughly and Potatoes (Cut, cooked & 800g mash. Cool. Mashed) 2. Once the potatoes are cooked, mashed and cooled add the broken Chickpeas 350g chickpeas crumbed feta and a quarter of the salsa add the Feta Cheese (Crumbled) 200g chopped herbs and pepper. 3. Shape the mix into 10 equal cakes and place on a oven tray and chill Fresh Mint (Chopped) ¼ bunch for 20 minutes

Fresh Parsley (Chopped) ¼ bunch 4. Cook in a pre-heated oven at 180C for 12-15mins and serve immediately with a spoon of the warm salsa Tomato Salsa Sauce 250g

Cracked Black Pepper Pinch GoanGoatsVegetable Cheese Curryand Caramelised with Coconut andOnion Lime Open Tart 10 Portions GF, EF, NF

Chef’s Tip Serve with plain boiled or basmati rice

Method

1. Finely dice the onion, garlic, ginger and chilli. Slice the leek, Ingredients peel and cut the squash into 1.5cm dice, prepare the White Onions 2 no cauliflower into small florets Leeks 300g 2. In a heavy bottomed pan cook the onion in the vegetable oil Butternut Squash 500g until opaque Cauliflower 400g 3. Add the leeks, garlic and ginger and continue cooking for a further two minutes. Red Lentils ( pre soaked ) 250g 4. Add the chilli, curry powder, squash and the drained lentils, Fresh Garlic 1 clove continue cooking for a further two minutes before adding Fresh Ginger 40g the prepared vegetable stock and coconut milk. Fresh Chilli 1 no 5. Bring to the boil, then reduce to a simmer adding the lime Curry Powder 2 tspn juice and zest Limes ( zest and juice) 2 6. Finally add the cauliflower and cook until all ingredients are just tender. Coconut Milk 500 ml 7. Adjust seasoning and transfer to suitable serving dish. Vegetable Bouillon* (100442) 10g 8. Sprinkle with roughly chopped coriander . Water 300ml Fresh Coriander 0.25 Bunch Vegetable Oil 15 ml Goats Cheese, Cheese Lemon and Caramelisedand Herb Risotto Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be served wet When preparing the risotto it is most important to stir the mixture continuously

Method

Ingredients 1. Finely chop the garlic, onion, parsley and chives. Zest and Goats Cheese 220 g juice the lemon Chives 0.25 bunch 2. In a heavy bottomed pan gently cook the onion in the margarine until softened. Parsley 0,25 bunch 3. Add the garlic and the rice, continue cooking until the rice is well coated . White Onion 1 no 4. Add a ladleful of stock to the rice and continue stirring until Fresh Garlic 2 cloves the stock is absorbed Lemon 1 no 5. Continue this way until the rice is soft, tender and creamy in texture Arborio Rice 800 g 6. Beat in the crumbled goats cheese, crème Fraiche and the Vegetable Bouillon* (100442) 15g juice and zest of the lemon 7. Check and adjust the seasoning if required . Water 800ml 8. Remove from heat and stir in half the parsley and chives. 9. Transfer to a serving dish and garnish with the remaining Margarine 20 g herbs. Cracked Black Pepper Pinch

Crème Fraiche 150 ml PotatoGoats andCheese Vegetable and CaramelisedFrittata Onion Open Tart 10 Portions GF, NF Method

1. Peel, wash and cut potatoes into 1cm dice, peel and finely slice the onion into half-moons, slice the leeks into rounds and cut pepper into 1cm dice. Cook until just tender and refresh Ingredients 2. Crack the eggs into a suitable mixing bowl, whisk and Potatoes 900g season White Onion 150g 3. Gently heat the oil in a heavy bottomed frying pan, add Edamame Beans 125g the onion, leeks and red pepper and cook until just starting to colour Red Pepper 175g 4. Remove from heat, once cooled add to the egg along with Leeks 125g the sautéed vegetables, edamame beans and potatoes Eggs 4no 5. Combine all ingredients well before transferring to a lined Cheese 100g baking tray, top with cheese and cook in a pre-heated Rapeseed Oil 20ml oven 170C Cracked Black Pepper Pinch 6. Once cooked allow to cool slightly before portioning and transferring to suitable serving dish PolentaGoats Cheese Cake with and Ratatouille Caramelised & Mozzarella Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine Method

1. Finely chop red onions, rosemary fronds and garlic, cut Ingredients mushrooms in quarters 2. Deseed and cut peppers into 1cm dice, cut unpeeled Polenta 150g aubergine into 1cm dice. Chives 0.25bunch 3. Cut courgettes in half lengthways and then into 1cm.chunks Cracked Black Pepper Pinch 4. In a heavy bottomed pan cook the onion and rosemary until softened. Mozzarella Balls 375g 5. Add the garlic and the remaining vegetables continue Garlic 2cloves cooking for 3 – 4 minutes . 6. Add the tomato paste, chopped tomatoes and bring to the Chopped Tomatoes 500g boil, simmer until cooked. Tomato Paste 1dssrtspn 7. Meanwhile follow manufacturers instructions to make the polenta, with the addition of the chives and a little cracked Red Onion 2no pepper . Courgette 500g 8. Pour polenta onto greased tray, when cool cut into 3 inch Aubergine 1no discs and brand. Rosemary 0.25bunch 9. Assemble the dish – centre the polenta on plate, top with ratatouille mix, then slice of mozzarella, tiny drizzle of Mushroom 250g olive oil and a little cracked pepper. Yellow Pepper 2no 10 Portions Portobello Mushroom and Halloumi Stack GF, EF, NF Chef’s Tip The peppers can also be cooked in oven if no frying pan is available

Cracked Black Pepper Pinch 5. transfer to serving dish and serve with the warmed salsa sauce

Tomato Salsa 80g RootGoats Vegetable Cheese and and Goat’s Caramelised Cheese Pattie Onion Open Tart 10 Portions GF, NF

Chef’s Tip If parsnips become unavailable sue to seasonal issues they may be substituted with another root vegetable such ad turnip or swede

Ingredients Potato 500g Method

Carrots 500g 1. Using the potatoes prepare quite a dry mashed potato mixture Parsnips 500g 2. Wash, peel and grate the carrot and parsnip and along with eggs, lemon juice and zest, cracked black pepper and finely chopped Lemon ( zest and juice ) 1 no garlic add to the potato mixture 3. Place the whole peppers in a hot oven and cook for 15 minutes, take Vegetable Oil 20 ml out and place a cloth over them so they steam themselves. Honey 100g 4. When cool peel the skin off the peppers , deseed and slice finely. 5. Divide the root vegetable mixture into ten and shape into patties. Eggs 2 no Seal the patties on both sides in a frying pan before transferring to Garlic 2 cloves a pre-heated oven at 170C to cook through and turn slightly golden 6. Remove from oven and place a slice of goats cheese on the pattie Margarine 100g and top with an equal amount of sliced peppers and cook for a Mixed peppers 3 no further 5 mins or until cheese is just melting 7. Transfer to a suitable serving dish and serve with a warm drizzle of Cracked black pepper Pinch honey .

Goats cheese slices 200g VegetarianGoats Cheese Mixed and Grill Caramelised Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip When preparing the polenta take care as it can be quite volcanic. If a griddle is not available the cheese and polenta can be branded using a hot skewer Another alternative to brand the cheese and polenta is to use the Panini grill

Method

Ingredients 1. Prepare the seasoned polenta as par instructions ( 50g per Tomato 5 200ml water ). Mushroom 200g 2. Cook for five minutes before transferring to oiled tray, allow to cool and set . Polenta 300g Halloumi 400g 3. Cut the Halloumi into 1cm slices, half the tomatoes lengthways.

4. Cut the mushrooms in half or quarters.

5. When polenta is set cut into 2 inch rounds and if available along with the Halloumi griddle on both sides.

6. Start the mushrooms and sausages in a frying pan with a little oil on the stove, add the tomatoes and grill until cooked .

7. Transfer the components to a suitable serving dish . Gluten Free Carbohydrates & Vegetables BakedGoats Courgettes Cheese and - Vegetables Caramelised Onion Open Tart 10 Portions GF, EF, NF

Method

1. Pick the thyme, set the leaves and stalks aside

Ingredients 2. Cut the courgettes into 5cm pieces and then into four Courgettes – prepared 850g lengthways weight 3. Melt the margarine in a roasting tray, add the courgettes, Fresh Thyme 30g thyme, stalks and pepper .

Cracked Black Pepper Pinch 4. Transfer to pre-heated oven 180C and cook until tender, remove stalks

Margarine 15g 5. Transfer to suitable serving dish and serve immediately. ColeslawGoats Cheese and Caramelised Onion Open Tart 10 Portions

GF, NF

Method

1. Cut the cabbage into quarters remove the core and shred Ingredients finely

White Cabbage 250g 2. Peel the carrots and grate, finely cut the onions into semi Carrots 200g circles White Onions 200g 3. Thoroughly combine all the ingredients together Mayonnaise 400ml Ground White Pepper Pinch 4. Transfer to a suitable serving dish PickledGoats CheeseRed Cabbage and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Avoid cooking the cabbage in an aluminium pan

Method

1. Finely shred the red cabbage and slice the onions Ingredients Red Cabbage 1head 2. Sweat in the melted margarine for a few minutes until Apples 2no softened.

Margarine 50g 3. Add the wine vinegar and continue cooking until it Onions 2no evaporates. Demerara Sugar 50g 4. Add the pepper, water and sugar. . Cracked Black Pepper Pinch 5. Dice the apples ( no need to peel ) and add to the pot . White Wine Vinegar 200ml 6. Cover with a lid and continue cooking for about 30 minutes Water 200ml until cabbage is tender. SautéGoats of Cheese Leeks - Vegetablesand Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If the centre of the leek is „ woody „ discard and do not use

Ingredients Leeks – prepared weight 850g Method

Margarine 15g 1. Remove the root and tip and any damaged outer leaves

Cracked Black Pepper Pinch 2. Slice leeks into 5mm rounds – wash, rinse and drain well.

3. Sauté the leeks in the melted margarine until tender, season with black pepper

4. Transfer to suitable serving dish and serve immediately . ClapshotGoats Cheese- Root Mash and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If available, the swede and potatoes can of course be cooked in the steamer

Ingredients Method Potatoes 600g 1. Place potatoes and swede in a pan of cold water, bring to Swede 600g the boil and cook until tender Margarine 50g Milk 50ml 2. Meanwhile warm the margarine and milk and spot cut the Cracked Black Pepper Pinch chives.

Chives 0.5bunch 3. Drain the potatoes and swede and mash adding the margarine and milk.

4. Add the chives and adjust seasoning. ChampGoats Cheese and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Method

1. Prepare creamed potatoes as normal – boiling or steaming Ingredients 2. Finely slice the spring onions, white and green part . Potatoes 1.2kg Milk 50ml 3. Gently fold into the prepared cream potato. Margarine 40g 4. Adjust seasoning as necessary. Spring Onions 2Bunches

Cracked Black Pepper Pinch CreamedGoats Cheese Potato andwith CaramelisedGrain Mustard Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling until cooked

Ingredients Method Potatoes, peeled 1.2kg 1. Prepare potatoes as usual – either steamer / combination Whole grain mustard 3 tbsp oven or on the stove

Milk 50ml 2. If available use mixer with balloon attachment for larger Margarine 40g quantities

3. Warm milk and margarine in saucepan, slowly add to potato mixture

4. When creamed add mustard and mix thoroughly, serve immediately FondantGoats Cheese Potatoes and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip Be careful to not overcook as they will quickly disintegrate

Method Ingredients New Potatoes 1kg 1. Cut new potatoes in half lengthways, lay in bottom of a BS Vegetable Stock* (100442) 20g tin

2. Just cover the potatoes with vegetable stock add cubes of Margarine 125g margarine and pepper. Cracked Black Pepper Pinch 3. Cook in preheated oven at 180C until just cooked.

Water 1000ml 4. Remove potatoes from stock and transfer to suitable serving dish. Hunter Style Potatoes 10 Portions

GF, EF, NF

Method 1. Cut potatoes in half lengthways, score the surface in a Ingredients criss-cross pattern before placing in a roasting tray Name Weight 2. Melt the margarine and using a pastry brush liberally coat the scored potatoes, sprinkle with paprika and finally with Baking Potatoes 5no the cracked pepper 3. Place 1cm of water in the bottom of the tray and then Paprika 2 tspn tightly cover with tin foil Cracked Black Pepper Pinch 4. Place in pre-heated oven at 180C removing the tin foil ten minutes before the end of the cooking process

Margarine 35g 5. Carefully transfer to suitable serving dish ready for service Gluten Free Accompaniments & Basic Recipes MintedGoats CheeseCucumber and and Caramelised Yoghurt Dressing Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Once the cheese is added to the sauce do not allow sauce to boil

Method Ingredients 1. Finely shred the mint, finely dice the cucumber, combine Natural Yoghurt 100ml with the yoghurt Fresh Mint 0.25bunch 2. Refrigerate until needed Cucumber 0.5 TartareGoats CheeseSauce and Caramelised Onion Open Tart 10 Portions GF, NF

Method

1. Finely chop the red onion, roughly chop gherkins and Ingredients capers

Mayonnaise 120ml 2. Finely chop parsley – combine all the ingredients together Capers 3 tbsp with the mayonnaise Gherkins 3 tbsp 3. Serve in suitable dish Red Onion 35g (1/4)

Parsley 0.25 bunch Gluten Free Desserts BayGoats Custard Cheese and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip If available to you use a double boiler

Method Ingredients 1. In a thick bottomed pan place 500ml of the water on the Custard Powder 110 g stove to boil. Milk Powder 100 g Caster Sugar 60 g 2. Combine 250ml of the remaining water with the milk powder and add to the water on the stove, add the bay Bay Leaf 2 small leaves.

Water 1 lt 3. Combine the remaining water with the custard powder and sugar and mix to a paste.

4. Add to the boiling milk whisking continuously until custard thickens .

5. Reduce heat to a gentle heat and cook out for a further two minutes .

6. Remove bay leaves prior to service. EtonGoats Mess Cheese and Caramelised Onion Open Tart 10 Portions GF, NF

Chef’s Tip Do not make the mess too early or you will find the cream will actually dissolve the meringue

Ingredients Method Whipping Cream 500 ml 1. Make the meringue as par manufactures instructions, this can be prepared days in advance. Caster Sugar 50 g Vanilla Flavouring Few Drops 2. Prepare the compote and chill completely – again this can be prepared the day before. Meringue mix 50 g Mixed Berry Compote 10 Portions 3. Add the vanilla and sugar to the cream and whip to soft peaks . Water for meringue 225ml 4. Break up the meringue and gently fold into the cream.

5. Finally add half the compote – just fold it through the cream once.

6. The remaining compote should be drizzled over the mess at service. Honey Baked Bananas 10 Portions GF, EF, NF

Method: 1. Zest and juice the lemon and along with the margarine and honey place in saucepan and heat until ingredients are melted and combined Ingredients 2. Meanwhile peel bananas and cut in half lengthways, Bananas 10no place on a lined baking tray and brush with honey mixture Honey 70g 3. Cook in a pre-heated oven at 180C for 3-4 minutes – Margarine 25g honey mixture should be bubbling and bananas just Lemon 1no softening 4. Remove from oven allow to cool on tray for 2-3 minutes before transferring to suitable serving dish VanillaGoats CustardCheese Sauce and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip

If available use a double boiler to make the custard

Ingredients Method Custard powder 110g 1.In a thick bottomed pan place 500ml of the water on the Milk powder 100g stove to boil Water 1 L Caster Sugar 55g 2.Combine 250ml of water with the milk powder and mix to a paste, add to the water on the stove Vanilla Essence 1 tsp 3.Combine the remaining 250ml of water with the custard powder and sugar and mix to a paste

4.When the milk has reached boiling point add the custard paste and continue whisking until it thickens

5.Reduce heat and cook out for two / three minutes, whisking continually

6.Add the vanilla flavouring a few drops at a time, until the required flavour is achieved WildGoats Berry Cheese Fool and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before

Ingredients Method Fruits of the Forest 400 g 1. Prepare the custard as per manufactures instructions, transfer to a bowl and chill Milk 700 ml 2. Blend the defrosted berries, including any juices and add to Custard Powder 150 g the custard

3. Transfer to a suitable dish / jug and keep chilled until service Gluten Free Mid Morning Break GoatsLoaded Potato Cheese Skins andFilled Caramelisedwith Tomato, Cheese Onion & Chives Open Tart 10 Portions GF, EF, NF

Chef’s Tip The potatoes can be cooked and scooped the day before or just cooked

Method

Ingredients 1. Bake potatoes whole and allow to cool 2. Cut the potatoes in half long ways Baking Potatoes 60‟s 5 each 3. Scoop out ¾ of the potato ensuring a 1cm layer of potato remains Tomatoes Medium 250g (2 1/2) 4. Mix the removed potato with ½ of the cheese & the finely chopped chives Grated Cheddar Cheese 150g 5. Slice the tomatoes allowing two slices per potato half 6. Evenly share out the cheese, potato & chive mix back into Fresh Chives 15g the shells 7. Place the sliced tomato on top 8. Sprinkle the remaining cheese over the top 9. Place in a preheated oven 180C for 12-14mins or until thoroughly heated through 10. Serve immediately 10 Portions Hickory Smoked BBQ Chicken GF, MF, EF

Ingredients Amount Method

Chicken breast diced 850g 1. Marinade the chicken in the BBQ paste

Hickory BBQ paste 100g 2. .Press the chicken on to the skewers and alternate with the diced peppers. Wooden skewer 10 3. .Cook in a pre heated oven at 180oC for 15 minutes until core temperature is Mixed peppers 1 achieved. 10 Portions Jerk Chicken Kebabs GF, MF, EF

Item Amount Method

Chicken breast diced 750g 1. Let down the Jerk paste with 1 dessertspoon of water and mix with the Jamaican jerk paste 100g diced chicken

Wooden skewers 10 2. Push the marinated chicken alternating with the mixed co loured peppers Mixed peppers 1 3. Cook in a pre heated oven at 220C for 12 Water 15ml minutes 10 Portions Tikka Chicken Kebabs GF, EF, NF

Item Amount Method

Chicken breast diced 750g 1. Marinade chicken with paste with a Tikka paste 30g dessertspoons of water if required. 2. Push chicken onto skewer, alternate with Wooden skewers 10 ½” diced coloured peppers Mixed peppers 1 3. Cook in a hot oven until core temperature is achieved. water 15ml Milk Free Recipes

* Please use vegetable bouillon paste Milk Free Main Meals AromaticGoats Cheese Soy Pork and with Caramelised Egg Noodles Onion Open Tart 10 Portions MF, NF Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer

Method

1. Place vegetable stock, soy sauce, finely chopped ginger, Ingredients finely chopped garlic and Chinese five spice in a saucepan and bring to a gentle simmer Pork 850 g 2. After 2 minutes add the pork Soy Sauce 75 ml 3. Simmer for 10 minutes until tender, then remove pork and Chinese Five Spice 2 tspn drain, reserve the liquor 4. Meanwhile soak the noodles in warm water until Vegetable Bouillon* (100442) 7g rehydrated, then drain well 5. Peel and cut the red onion in half lengthways then finely Water 400ml slice Vegetable Oil 25 ml 6. Quarter the Savoy cabbage, remove the core and finely Savoy Cabbage 300 g slice Red Onion 1 no 7. In a wok heat the vegetable oil, add the onion and cook until softened, add the cabbage and pork and cook for a Fresh Garlic 2 cloves further minute over a high heat Coriander 0.25 bunch 8. Re-heat and season the noodles, place down the centre of Fresh Ginger 1 head serving dish. Egg Noodles 500 g 9. Top with the pork mixture and then two to three ladles of the reserved liquor 10. Finally garnish with shredded coriander BeefGoats Bourguignon Cheese and with Caramelised Olive Croutons Onion Open Tart 10 Portions MF, EF, NF

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need to be done in batches Ingredients 2. Remove beef from pan and set aside 3. In same pan cook the finely diced onions until softened Beef Chuck 850 g then add the finely diced garlic, thyme leaves and bacon White Onion 2 no strips, continue cooking for a further 2 minutes Streaky Bacon – cut into 5mm strips 150 g 4. Return the beef to the pan add the tomato puree, stir well 5. Add the vegetable stock along with the halved mushrooms Fresh Garlic 2 cloves and bring to the boil Cracked Black Pepper Pinch 6. Add enough gravy mixture to create a thinnish sauce Button Mushrooms 220 g 7. Transfer contents in BS tin or similar and cover with lid Vegetable Oil 25 ml 8. Place into a pre-heated oven at 150C and cook until beef is Vegetable Bouillon*(100442) 15g tender – up to 3 hours 9. Meanwhile remove crusts from bread and cut 1cm dice, Water 800ml place in bowl and toss with the olive oil and a little pepper, Gravy Granules 20 g transfer to a baking sheet and bake in a hot oven until Tomato Puree 2 tblspn golden brown and crisp Fresh Parsley 0.2 bunch 10. When beef is cooked adjust seasoning and if necessary thicken sauce Fresh Thyme 0.2 bunch 11. Transfer to serving dish garnish with croutons and finely Olive Oil 25 ml chopped parsley Sliced White Bread 2 slices BeefGoats Bourguignon Cheese and with Caramelised Olive Croutons Onion - Halal Open Tart 10 Portions MF, EF, NF

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need to be done in batches Ingredients 2. Remove beef from pan and set aside Beef Chuck 850 g 3. In same pan cook the finely diced onions until softened White Onion 2 no then add the finely diced garlic, thyme leaves, continue cooking for a further 2 minutes Fresh Garlic 2 cloves 4. Return the beef to the pan add the tomato puree, stir well Cracked Black Pepper Pinch 5. Add the vegetable stock along with the halved mushrooms Button Mushrooms 220 g and bring to the boil Vegetable Oil 25 ml 6. Add enough gravy mixture to create a thinnish sauce 7. Transfer contents in BS tin or similar and cover with lid Vegetable Bouillon* (100442) 15g 8. Place into a pre-heated oven at 150C and cook until beef is tender – up to 3 hours Water 800ml 9. Meanwhile remove crusts from bread and cut 1cm dice, Gravy Granules 20 g place in bowl and toss with the olive oil and a little pepper, Tomato Puree 2 tblspn transfer to a baking sheet and bake in a hot oven until Fresh Parsley 0.2 bunch golden brown and crisp 10. When beef is cooked adjust seasoning and if necessary Fresh Thyme 0.2 bunch thicken sauce Olive Oil 25 ml 11. Transfer to serving dish garnish with croutons and finely Sliced White Bread 2 slices chopped parsley CharGoats Siu Cheese Pork and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Method

1. Remove any netting from the pork and cut in half lengthways, cut slits into the meat 1cm deep every 4cm. Finely chop the garlic and ginger Ingredients 2. In a mixing bowl thoroughly combine all the ingredients, add the pork to the marinade, cover and leave to Pork Shoulder 800g marinate over night Chinese Five Spice 1 tspn 3. To cook the pork place on a wire rack set over a roasting Hoi Sin Sauce 200g tray half filled with water 4. Place in a pre-heated oven at 170C and, baste the sauce Soy Sauce 100ml every 15 minutes with the remaining marinade Fresh Garlic 1 clove 5. Halfway through the cooking process turn the meat over to Fresh Ginger 2 cm piece allow even colouring Honey 40ml 6. When cooked remove from oven and allow to rest for 15 minutes before carving Cracked Black Pepper Pinch 7. While resting place the marinade in a saucepan and reduce Light Brown Sugar 40g until syrupy, strain and add the finely sliced spring onions, White Wine Vinegar 20ml serve alongside the pork Spring Onions 0.5 bunch GoatsChicken Cheese and Bean and EnchiladasCaramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Clean the serving dish before and after it goes in the oven

Method

Ingredients 1. Finely slice the red onion, chop the garlic and chilli, slice the peppers, dice the white onion Chicken - diced 600g 2. For the tomato sauce - In a heavy bottomed pan cook the white Red Onion 1 onion in a little of the vegetable oil until opaque 3. Add the thyme along with the tomato puree and finally the chopped White Onion 1 tomatoes. Flour Tortillas 10 no 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove from the heat . Fresh Chilli – red - deseeded 1 no 5. For the filling - In another pan cook the red onion in the remaining oil Fresh Garlic 2 cloves until opaque, add the chicken, garlic, chilli and cracked pepper, Tinned Chopped Tomatoes 400 g continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Tomato Puree 40 g drained beans Red / Yellow Pepper 170 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the dish – lay a tortilla down flat and place the chicken mixture into Cracked Black Pepper Pinch centre, fold two opposite edges in and roll up tightly Thyme 0.2 bunch 8. Place tortillas in a lightly oiled serving dish attempting to keep a space between each. Vegetable Oil 10 ml 9. Cover with the tomato sauce Five Bean Salad 300 g 10. Bake in a pre-heated oven at 180C until sauce is bubbling ChickenGoats Cheese and Bean and Enchiladas Caramelised - Halal Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Clean the serving dish before and after it goes in the oven Method 1. Finely slice the red onion, chop the garlic and chilli, slice the peppers, dice the white onion Ingredients 2. For the tomato sauce - In a heavy bottomed pan cook the white onion in a little of the vegetable oil until opaque Chicken breast, diced 600g 3. Add the thyme along with the tomato puree and finally the chopped Red Onion 1 tomatoes 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove White Onion 1 from the heat Flour Tortillas 10 no 5. For the filling - In another pan cook the red onion in the remaining oil until opaque, add the chicken, garlic, chilli and cracked pepper, Fresh Chilli – red - deseeded 1 no continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Fresh Garlic 2 cloves drained beans Tinned Chopped Tomatoes 400 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the dish – lay a tortilla down flat and place the chicken mixture into Tomato Puree 40 g centre, fold two opposite edges in and roll up tightly Red / Yellow Pepper 170 g 8. Place tortillas in a lightly oiled serving dish attempting to keep a space between each. Cracked Black Pepper Pinch 9. Cover with the tomato sauce Thyme 0.2 bunch 10. Bake in a pre-heated oven at 180C until sauce is bubbling Vegetable Oil 10 ml Five Bean Salad 300 g Chicken Fajitas Salsa 10 Portions NF, EF, MF Chef’s Tip Is preferable to as assemble in front of customer . Make sure tortillas are warm

Method: 1.Peel and cut the onion in half through the root and slice into Ingredients fine semi circles Chicken Fillet 700g 2.Slice the pepper into fine slices – no pith no seeds Tortilla Wraps 10no 3.Cut the chicken into fine slice 3-4cm wide Fajita Spice Mix 120g 4. In a heavy bottomed frying pan , cook the onion in the oil Red Onion 150g until opaque, increase the heat, add the chicken and black Mixed Peppers 300g pepper followed by the fajita mix Cracked Black Pepper 0.200g 5. Once chicken is cooked add the salsa and sliced peppers Vegetable Oil 20ml 6. To assemble – warm the tortillas, lay mixture down the Salsa Sauce 100ml centre and simply roll into a tube shape. ChickenGoats Cheese Forestiere and Caramelised Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Do not make the gravy too thick as it will reduce during the cooking process

Method

1. Peel the potatoes and cut into 1cm dice, cut mushrooms in Ingredients half lengthways and finely dice the onion Chicken Thighs 20 no 2. Season the chicken with black pepper and seal in the hot oil, transfer to oven proof dish In the same pan sauté the White Onion 1 no potatoes until coloured ,transfer to the chicken pot Mushrooms 200g 3. In the same pan, gently cook the onions until almost Bacon 150g opaque add the mushrooms, continue cooking for 2 Potatoes 400g minutes before transferring to the chicken pot 4. Prepare the gravy mix using the vegetable stock and cover Gravy Mix 12g the chicken Water 800ml 5. Seal the dish with tin foil and place in pre-heated oven at Fresh Parsley 80g 180C Vegetable Oil 20ml 6. Meanwhile cut the bacon into thin strips and cook until crisp in the original pan Cracked Black Pepper Pinch 7. Finely chop the parsley Vegetable Bouillon* (100442) 15g 8. When the chicken is cooked transfer to a suitable serving dish and garnish with the bacon and chopped parsley ChilliGoats Beef Cheese Tacos withand SalsaCaramelised Sauce Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip The heat of the chilli can be altered by using more or less chilli Surprisingly the chilli tastes better the day after as the flavours develop and intensify Tacos count as a deep fried food, only two deep fried foods per week Method

Ingredients 1. Finely chop the onions, garlic and chilli. Cut the peppers Taco Shells 20 into 1cm dice Iceberg Lettuce 1 no 2. In a heavy bottomed pan cook the onion in the vegetable oil Salsa Sauce 100ml until softened . 3. Add the beef along with the garlic, chilli and black pepper. Beef - Minced 800g 4. Continue cooking the beef until well browned, add the flour White Onions 2 no and tomato puree . Fresh Chilli - Green 2 no 5. Continue cooking for 2 minutes before adding tinned Fresh Garlic 2 Cloves tomatoes and vegetable stock . Tinned Chopped Tomatoes 400g 6. Bring to the boil, reduce heat to a gentle simmer. 7. Fifteen minutes before the end of the cooking process add Tomato Puree 60g the diced peppers and drained and rinsed kidney beans . Red / Yellow Pepper 1 Of Each 8. To assemble the tacos lay finely shredded iceberg in Cracked Black Pepper Pinch bottom of the taco shell ( 2 per portion ), load with chilli Vegetable Stock* (100442) 20g and finally dress with salsa sauce. Vegetable Oil 20ml Red Kidney Beans 200g Plain Flour 40g Chinese Chicken 10 Portions MF, EF, NF

Method: 1. At an angle and using a very sharp knife score the chicken cutting through the skin and flesh to the bone – two cuts Ingredients 2. Prepare the marinade - combine the soy sauce with the Chicken Thighs 20 no honey, Chinese five spice, finely chopped onion and garlic Fresh Garlic 2 cloves 3. Combine the marinade with the chicken and leave to Chinese Five Spice 1.5 tspn marinade in fridge for at least two hours preferably Soy Sauce 60ml overnight Honey 80g 4. Place chicken on baking tray and cook in pre-heated White Onion 1 no oven at 180C until chicken is dark golden brown and core Spring Onion 0.5 bunch temperature is achieved 5. During the cooking process baste regularly with the juices that fall to the bottom of the tray 6. Transfer to a suitable serving dish and garnish with finely sliced spring onions that have been cut on a sharp angle GoatsItalian CheeseShepherds and Pie Caramelised Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with Pot Roasted Mediterranean Vegetables.

Method

1. Gently cook the finely diced onions in a little vegetable oil until opaque Ingredients 2. Add the mince, finely chopped garlic, chopped rosemary Lamb, minced 1 kg leaves ( reserve the stalks ), picked thyme leaves 3. Increase the heat to seal the meat and continue cooking Onion 400g until thoroughly brown Garlic 12g 4. When meat is browned add the tomato puree, continue Rosemary 0.25 bunch cooking for 3-4 minutes, add the flour and stir well Thyme 0.25 bunch 5. Slowly add the prepared vegetable stock, bring to the boil and reduce heat to a gentle simmer Tomato puree 30g 6. Add the reserved rosemary stalks and chopped tomatoes Tinned tomatoes 150g and continue cooking for approx 30 – 40 minutes Potatoes, peeled 800g 7. Check and adjust seasoning with pepper, place mixture in Water 350ml serving dish, remove stalks 8. Meanwhile prepare mashed potatoes (do not add butter, Vegetable bouillon* (100442) 5g milk or margarine to mashed potato) 9. Neatly pipe the creamed potato on to the mixture, starting Plain flour 30g at the edges and working into the middle Cracked black pepper 10g 10. Bake in a medium oven until just turning golden brown JamaicanGoats Cheese Fried Chicken and Caramelised Onion Open Tart 10 Portions MF, NF

Chef’s Tip As an alternative the chicken can be coated in fine breadcrumb. Add a chilli to the frying pan to introduce a little more heat ! This is a coated product which is restricted

Method Ingredients 1. Finely chop the garlic and chilli, mix with the paprika, picked Chicken Drumsticks 30 no thyme and vegetable bouillon powder Fresh Thyme 0.25 Bunch Veg Bouillon * (100442) 15g 2. Rub the chicken through the spices and leave to infuse for Paprika 0.5 tspn an hour. Fresh Green Chilli 1 no 3. Combine the flour with the black pepper and paprika. Fresh Garlic 2 Cloves For the Seasoned Flour 4. Crack the eggs and whisk to make a wash. Plain Flour 200g 5. Dip the chicken firstly into the egg then into the flour, Cracked Black Pepper 0.5 tspn shaking off any excess . Paprika 0.5 tspn Eggs 2 6. Shallow fry the chicken, turning regularly, before transferring to a roasting tray.

7. Finish cooking the chicken in a pre-heated oven at 180C until chicken is cooked and core temperature is achieved JamaicanGoats Cheese Jerk Chicken and Caramelised Onion Open Tart 10 Portions GF, MF, EF

Chef’s Tip Serve with Rice and Peas for a truly authentic taste of the Caribbean

Method

1. Make two or three slits in each drumstick, piercing the skin and flesh

Ingredients 2. Finely chop the onion and garlic and combine with all the other Chicken Drumsticks 30 ingredients. Fresh Garlic 2 Cloves 3. Marinate the chicken in the paste for at least 2 hours, making sure Jerk Seasoning 150g you rub the paste into and under the skin.

Water 0.5 lt 4. Remove the chicken from the marinade and place on a roasting tray Veg Bouillon* (100442) 1 tspn 5. Transfer the marinade to a saucepan and reduce by one third. White Onion 1 no Ground Ginger 1 tspn 6. Place the chicken in a pre-heated oven at 180C. Tomato Puree 100g 7. Frequently baste the chicken with the marinade. Sugar 20g 8. Cook until chicken is coloured and core temperature is achieved. JashashaGoats CheeseHunza Baltitand Caramelised Onion Open Tart 10 Portions EF, MF

Method

1. Combine the chicken with the Tikka paste and set aside to Ingredients marinade Diced Chicken 800g 2. In a heavy bottomed pan heat the oil and add the Vegetable Oil 20ml cinnamon, add the finely diced onion and cook until Fresh Garlic 2 cloves opaque, add the chicken, sugar and garlic and continue White Onion 1 no cooking until chicken is well sealed . Dark Brown Sugar 40g 3. Add the stock bit by bit along with the peeled and shredded Cinnamon Stick 2 inch piece beetroot and soy sauce Fresh Coriander 40g Veg Bouillon* (100442) 7g 4. Bring to the boil then reduce heat to a gentle simmer . Water 400ml 5. Once the chicken is cooked add the garam masala and Soy Sauce 20ml chopped coriander. Knorr Tikka Paste 100g Beetroot 250g 6. Transfer to a suitable warmed serving dish Garam Masala 1 tspn MexicanGoats Cheese Chilli Beef and / HandmadeCaramelised Tortilla Onion Chips Open Tart 10 Portions MF, EF, NF

Chef’s Tip The heat of the chilli can be altered by using more or less chilli Tortilla chips count as a starchy food Surprisingly the chilli tastes better the day after as the flavours develop and intensify

Ingredients Method Beef - Minced 800g 1. Finely chop the onions, garlic and chilli. Cut the peppers into 1cm dice White Onions 2 no Fresh Chilli - Green 2 no 2. In a heavy bottomed pan cook the onion in the vegetable oil until softened . Fresh Garlic 2 Cloves Tinned Chopped Tomatoes 400g 3. Add the beef along with the garlic, chilli and black pepper. Tomato Puree 60g 4. Continue cooking the beef until well browned, add the flour and Red / Yellow Pepper 1 Of Each tomato puree . Cracked Black Pepper Pinch 5. Continue cooking for 2 minutes before adding tinned tomatoes and Vegetable Stock* (100442) 20g vegetable stock . Vegetable Oil 20ml 6. Bring to the boil, reduce heat to a gentle simmer. Red Kidney Beans 200g Plain Flour 40g 7. Fifteen minutes before the end of the cooking process add the diced peppers and drained and rinsed kidney beans .

8. Serve with six handmade tortilla chips.( see separate recipe ) Moroccan Beef and Chickpea Stew 10 Portions MF, EF, NF

Chef’s Tip Can be garnished with fine strips of orange peel and finely shredded spring onion

Method

Ingredients 1. Coat the beef in flour, gently heat the vegetable oil in a Beef – Diced Chuck 800g heavy bottomed sauce pan before adding the beef and White Onion 200g brown well on all sides Fresh Garlic 12g 2. Remove the meat from the pan before adding the finely Fresh Ginger 2cm piece chopped onion, cook until opaque, add the finely chopped Cinnamon 2g garlic and ginger along with the dried spices, continue cooking for a further 2 minutes Turmeric 2g Cracked Black Pepper 1g 3. Return the beef to the pan along with the sultanas and vegetable stock, bring to the boil, before reducing to a Chickpeas 400g gentle simmer Plain Flour 30g 4. When meat is tender add the drained and rinsed Apricots – Pre Soaked 60g chickpeas along with the halved apricots, heat through Sultanas 40g before transferring to a suitable serving dish Vegetable Oil 20ml Vegetable Stock * (100442) 700ml Cumin 2g Norfolk Plough Pudding 10 Portions MF, NF

Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other

Method: Ingredients 1. Combine the flour with the suet, add enough cold water to form a soft but not sticky dough Pork Sausage Meat 750g 2. Tip onto a lightly floured board and gently knead for one minute Vegetable Suet 250g 3. Roll out just over half the paste to a thickness of 2-3mm and line a SR Flour 500g greased baking tin Cracked Black Pepper 0.200g 4. Meanwhile combine the sausage meat with the finely chopped White Onion 200g onion, the picked thyme, finely chopped parsley and cracked black pepper Fresh Parsley 20g 5. Evenly distribute the mixture into the lined baking tray and top with Egg 1 no the remaining rolled out pastry, crimping the pastry edges Fresh Thyme 20g 6. Lightly brush the top of the pie with the beaten egg and make three diagonal slits 7. Bake in a pre-heated oven at 180C until fully cooked and pastry is golden brown 8. Allow to cool slightly before portioning and transferring to suitable serving dish SautéGoats of Cheese Beef in Blackand CaramelisedBean Sauce Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve steamed rice

Method

1. Peel and cut the onion into 1cm dice. Finely chop the garlic, Ingredients cut mushrooms into four Beef - Diced 800g 2. Slice the peppers into 5mm strips White Onion 1 no Fresh Garlic 2 cloves 3. In a heavy bottomed pan cook the onions Black Bean Sauce 500ml Peppers - Tricolour 0.5 of Each 4. Add the garlic and beef and continue cooking until the beef is coloured on all sides Mushroom 300g 5. Add the sauce and bring to the boil, reduce to a gentle simmer, add the mushrooms

6. When the beef is cooked add the peppers and transfer to a serving dish Spaghetti Bolognaise 10 Portions MF, EF, NF

Chef’s Tip: Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta

Method:

Ingredients 1. Bring 7 litres of water to the boil, do not add salt or oil to the water cook the spaghetti until ‘al dente’ and refresh immediately Spaghetti 700g Minced Beef 800g 2. In a heavy bottomed pan, gently cook the finely diced onion until opaque add the beef, oregano, finely chopped garlic and rosemary White Onion 200g and continue cooking ensuring the meat is well browned Fresh Garlic 12g 3. Reduce the heat and add the flour and tomato puree. When the Fresh Rosemary 15g flour is cooked out add the made up vegetable stock and chopped Dried Oregano 5g tomatoes Tinned Chopped Tomatoes 200g 4. Bring sauce to the boil before reducing to a gentle simmer, when Tomato Puree 70g cooked adjust seasoning and transfer to suitable serving dish prior Vegetable Oil 10ml to service Cracked Black Pepper Pinch 5. Reheat the pasta in batches and serve alongside the sauce

Plain Flour 20g Water 250ml Vegetable Bouillon * (100442) 5g GoatsTex-Mex Cheese Beef & and Bean Caramelised Burrito Onion Open Tart 10 Portions MF, EF, NF

Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml Method Beef - Minced 800g

White Onions 1 no 1. 1. In a heavy bottomed pan gently heat the oil and add Fresh Chilli - Green 2 no the finely diced onion and cook until softened before adding the finely diced garlic and chilli and continue Fresh Garlic 2 cloves cooking before adding the beef - seal well . Tinned Chopped Tomatoes 400g 2. Add the flour and tomato puree and continue cooking for Tomato Puree 60g a further two minutes before adding the prepared vegetable stock and chopped tomatoes Coriander 40g 3. Bring to the boil before reducing to a gentle simmer and Cracked Black Pepper Pinch cook for a further 45 minutes add the drained and rinsed Vegetable Stock* (100442) 20g beans, adjust seasoning remove from heat and add shredded coriander . Rapeseed Oil 20ml 4. To assemble – warm the tortillas load with chilli before Mixed Bean Salad 400g topping with finely shredded lettuce and salsa sauce.

Plain Flour 40g ThaiGoats Beef Cheese Patties and with Caramelised Warmed Flat Bread Onion Open Tart 10 Portions MF, NF Chef’s Tip To add a little theatre to the dish assemble in front of the customer

Method

1. Finely chop the onion, garlic, chilli and coriander, finely zest Ingredients the lime and juice Minced Beef 800g 2. Combine the above ingredients with the beef, finely White Onion 100g chopped coriander and the egg Red Chilli 1 no Fresh Coriander 30g 3. If the mixture appear to be a little wet add some breadcrumbs to stiffen Lime 1no Egg 1no 4. Divide the mix into ten and shape into patties, cover with Flat Bread 10no cling film and chill for 20 minutes Chilli Sauce 100ml 5. To cook the patties brush with a little oil and roast in a Fresh Garlic 2 cloves preheated oven at 180C turning the patties once Vegetable Oil 20ml Healthy Salad 10 Ptns 6. To Serve – Warm the flat bread top with salad, then the Breadcrumbs 20g pattie and drizzle with sweet chilli sauce “TheGoats Ultimate Cheese Beef and Burger” Caramelised Onion Open Tart 10 Portions MF, NF

Ingredients Minced Beef 800g Method White Onion ( finely diced) 100g 1. Place all the burger ingredients into a mixing machine or Egg 1 bowl and mix thoroughly ensuring an even consistency is Worcester Sauce 20ml achieved Mustard 20g 2. Shape the mixture into 10 even sized patties approx 1cm in Cracked Black Pepper 5g thickness and 12cm diameter. Garnish ingredients

Ciabatta Roll 10 3. Place patties onto a heated oven tray and cook in a pre heated oven at 190C for 10 – 12 minutes or until cooked Mixed Leaf 150g through. Tomato (sliced) 4 Red Onion (sliced) 100g 4. Serve in the split Ciabatta roll filled with salad garnish. Cucumber (sliced) 1/4 Goats‘The Ultimate Cheese Chicken and Caramelised Burger’ Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Take great care to not over cook the chicken as will become very dry very quickly

Ingredients Method

Chicken Breasts 10 no 1. Carefully remove the winglet bone and butterfly the chicken breast. Tomato 200g 2. Season the breasts with the cracked black pepper and either pan fry with a little of the oil or cook in a pre-heated oven at 180C Cucumber 150g brushing the breasts with a little oil. Lettuce 150g 3. Meanwhile slice the cucumber and tomatoes and wash and drain the lettuce. Gherkins 100g 4. Slice the red onion into rings and slice the gherkins lengthways, Cracked Black Pepper Pinch warm the tortillas. 5. To assemble the burger lay the tortilla flat Vegetable Oil 10 ml 6. In one quarter of the tortilla lay the cucumber slices down topped Red Onion 1 no with the tomato, red onion and gherkin, top this with the chicken, Tortilla Wraps 10 no and finally the lettuce leaves . 7. Fold the tortilla over the chicken to form a semi circle and then over again to form a pocket. Turn the entire burger over and transfer to suitable serving dish . Traditional Cottage Pie 10 Portions MF, EF, NF

Chef’s Tip Essential to brown the meat, do not be tempted to boil in water

Method: Ingredients 1. Gently cook the finely diced onions in a little vegetable oil Beef - Minced 1 kg until opaque Onion 400g 2. Add the mince and season, increase the heat to seal the meat and continue cooking until thoroughly brown Tomato Puree 30g 3. When meat is browned add the tomato puree, continue Tinned Chopped 150g cooking for 3-4 minutes, add the flour and cook out Tomatoes 4. Slowly add the prepared vegetable stock, bring to the boil Potatoes - Peeled 600g before reducing heat to a gentle simmer Water 350ml 5. Add the chopped tomatoes and continue cooking for approx 30 – 40 minutes Vegetable Bouillon* 8g (100442) 6. Check and adjust seasoning before placing mixture into suitable serving dish Plain Flour 30g 7. Meanwhile prepare mashed potatoes (do not add butter, Cracked Black Pepper 10g margarine or milk to mashed potato) 8. Neatly pipe the mashed potato on to the mixture, starting at the edges and working into the middle 9. Bake in a medium oven until just turning golden brown GoatsTwice CookedCheese Bellyand Caramelised of Pork with Onion Spiced Open Apple Tart 10 Portions MF, EF, NF

Chef’s Tip Serve with either spring Greens or Savoy Cabbage Stages 1 to 4 should be carried out the day before

Ingredients Method Pork Belly 800g 1. Place pork belly in suitable container { BS tin is perfect ) add chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon Onions 1 (200g) stick, star anise and crushed garlic Carrots 100g 2. Add stock, place lid on container and cook in oven 150c / Gas Mark 2 until cooked – approx 2.5 hours Apples, cooking 2 3. Remove from oven and allow to cool in the stock, remove from stock Gravy Mix 25g ( set aside ) and allow to drain 4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp Bay Leaves 4 knife score skin Black Pepper Corns 10g 5. Rub the skin with a little oil and cut the belly into square shaped Cinnamon stick 2 no portions 6 Place pork into pre-heated oven 190c, cook until skin is crisp and Star Anise 2 no golden brown Water 1 L 7. Meanwhile prepare the spiced apple – peel, quarter, chop apple, place in saucepan with little water & cinnamon Vegetable bouillon* (100442) 20g 8. When apple is cooked remove cinnamon and break apple gently Garlic 3 cloves 9. To make the gravy follow manufactures instructions, using the stock set aside 10. Serve as a tower with mash, greens / cabbage and hot gravy GoatsTwice Cooked Cheese Chinese and Caramelised Pork Belly Onion Open Tart 10 Portions MF, EF, NF

Method 1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon 2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender Ingredients 3. When cooked remove from stock and allow to cool, however before Pork Belly 800g completely cool remove ribs and cartilage Cinnamon Stick 15g 4. Press and refrigerate overnight : the following morning using a very Carrots 150g sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Fresh Garlic 12g Chinese five spice Chinese Five Spice 5g 5. Sit the belly in a roasting tray and coat the belly with the basting sauce, Soy Sauce 60ml leave to marinade for an hour before roasting in a pre-heated oven at 180C Honey 80g 6. Baste the meat frequently with the sauce that will fall to the base of the White Onion 200g tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion Vegetable Stock * 20g (100442) into squares, transfer to serving dish and top with and residual juices Water 1l Milk Free Fish Recipes Crispy Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips, and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Ingredients Method

Coley (or) 5no 1. Defrost fish overnight in bottom of fridge – do not defrost in running Hake (or) 5no water Cod (or) 5no 2. Pat defrosted fish dry with paper towel or tea towel, Pangasius (or) 5no 3. Cut each fillet in half on the angle to produce two equal weighted Pollack 5 no portions, set aside Plain flour 50g Fresh Batter 1L 4. Prepare fish batter as par manufacturers instructions 5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately Crispy Cajun Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Ingredients Method Coley (or) 5no 1. Defrost fish overnight in bottom of fridge – do not defrost in running Hake (or) 5no water Cod (or) 5no 2. Pat defrosted fish dry with paper towel or tea towel, Pangasius (or) 5no Pollack 5 no 3. Cut each fillet in half on the angle to produce two equal weighted Cajun Spice 50g portions, set aside

Plain flour 50g 4. Prepare fish batter as par manufacturers instructions, adding the Fresh Batter 1L Cajun spice

5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately GoatsCrispy Cheese Fiery Battered and Caramelised Fillet of Fish Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with chips,and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Method Ingredients 1. Defrost fish overnight in bottom of fridge – do not defrost in running Coley (or) 5no water Hake (or) 5no 2. Pat defrosted fish dry with paper towel or tea towel, Cod (or) 5no Pangasius (or) 5no 3. Cut each fillet in half on the angle to produce two equal weighted portions, set aside Pollack 5 no Plain flour 50g 4. Prepare fish batter as par manufacturers instructions , add the Thai red curry paste and mix through Thai red curry paste 80g Fresh Batter 1L 5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately GoatsFresh FishCheese Batter and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Make sure the water is well chilled prior to use Prepare batter as close to using as is possible to retain fizz

Ingredients Method Plain flour 600g 1. Combine the flour with the baking powder Sparkling Water 800ml 2. Combine the vinegar and the sparkling water Baking powder 2 tsp White wine vinegar 30ml 3. Gently add the liquid to the flour mixture, until a smooth mixture is obtained

4. Set aside until ready to use Lemon and Lime Battered Fish 10 Portions

MF, EF, NF

Method: 1. Defrost chosen fish overnight in bottom of fridge – carefully remove any pin-bones before cutting fish in half on a sharp angle Ingredients 2. Zest and juice the citric fruits and add to the prepared Name Weight batter, adjusting consistency as necessary Coley (or) 5no 3. Coat fish in the flour, shake off excess, then into batter Hake (or) 5no mix Cod (or) 5no 4. Removing excess batter from fish on side of batter bowl, Pangasius (or) 5no carefully lower into deep fat fryer Pollack 5 no 5. Cook until light / golden brown – approx 90 seconds, Fresh Batter Mix 10 portions drain well and serve immediately Lemon 2no Lime 1no Plain Flour 50g GoatsSalmon Cheese and Pasta and SaladCaramelised – Theatre Onion Style Open Tart 10 Portions MF, EF, NF Ingredients

Salmon Fillets 700g Method Penne Pasta – Dried 325g 1. This salad is prepared in front of the customer, so all Mixed Salad Leaves 400g ingredients must be placed in suitable serving dishes

Spring Onions 0.5 bunch 2. Gently poach or steam the salmon fillets, when cooked allow to cool slightly and flake . Cherry Tomatoes 180g - 30 3. Cook the pasta until al dente, refresh and drain well Salmon Fillets 700g 4. Wash the lettuce and drain, cut the tomatoes in half lengthways. 5. Finely slice the spring onions on an angle 6. Place all the individual components in individual bowls 7. To assemble – place the lettuce leaves in the centre of the plate 8. Top with the salmon and penne pasta 9. Scatter / arrange the spring onions and cherry tomatoes SalmonGoats Cheese and Pasta and Salad Caramelised – Theatre Style Onion Open Tart 10 Portions MF, EF, NF

Method

1. This salad is prepared in front of the customer, so all ingredients must be placed in suitable serving dishes Ingredients 2. Gently poach or steam the salmon fillets, when cooked Salmon Fillets 700g allow to cool slightly and flake . Penne Pasta – Dried 325g Mixed Salad Leaves 400g 3. Cook the pasta until al dente, refresh and drain well Spring Onions 0.5 bunch 4. Wash the lettuce and drain, cut the tomatoes in half Cherry Tomatoes 180g - 30 lengthways.

5. Finely slice the spring onions on an angle

6. Place all the individual components in individual bowls

7. To assemble – place the lettuce leaves in the centre of the plate

8. Top with the salmon and penne pasta Scatter / arrange the spring onions and cherry tomatoes Milk Free Vegetarian Main Meals MediterraneanGoats Cheese Roasted and Caramelised Vegetable Tart Onion Open Tart 10 Portions MF, NF

Chef’s Tip Although the tart can be prepared in advance for best results cook just prior to service

Ingredients Method

Tomatoes 5 no 1. Combine the yeast and flour in a bowl, slowly add the egg and Peppers 1 Yellow 1 Red 1of each enough olive oil to form a dough, turn the dough out and knead for about 5 minutes Pizza Sauce 60 ml Red Onion 1 no 2. Set the dough aside and leave to prove for about 40 minutes Fresh Garlic 2 cloves 3. Meanwhile cut the tomatoes into eights, deseed the peppers and cut Fresh Rosemary 20g into chunks, peel and cut the onions into wedges, finely chop the garlic combine all the ingredients along with the rosemary and Black Olives 15 no remaining oil together and roast in a pre-heated oven at 200C Cracked Black Pepper Pinch Plain Flour 220g 4. Thinly roll out the dough to form the base, top with the pizza sauce followed by the roasted vegetables, sliced olives. Dried Yeast 1 tspn Olive Oil 20 ml 5. Cook in a pre-heated oven at 180C until risen and golden

Egg 1 no 6. Slice and transfer to suitable serving dish ready for service GoatsPotato Cheese and Vegetable and Caramelised Frittata Onion Open Tart 10 Portions GF, MF, NF Method

1. Peel, wash and cut potatoes into 1cm dice, peel and finely slice the onion into half-moons, slice the leeks into rounds and cut pepper into 1cm dice. Cook until just tender and refresh Ingredients 2. Crack the eggs into a suitable mixing bowl, whisk and Potatoes 900g season White Onion 150g 3. Gently heat the oil in a heavy bottomed frying pan, add Edamame Beans 125g the onion, leeks and red pepper and cook until just Red Pepper 175g starting to colour Leeks 125g 4. Remove from heat, once cooled add to the egg along with Eggs 4no the sautéed vegetables, edamame beans and potatoes Rapeseed Oil 20ml 5. Combine all ingredients well before transferring to a lined Cracked Black Pepper Pinch baking tray, and cook in a pre-heated oven 170C 6. Once cooked allow to cool slightly before portioning and transferring to suitable serving dish ReggaeGoats CheeseReggae Sweet and Caramelised Potato Curry Onion Open Tart 10 Portions MF, EF

Method

1. Soak the peas in water overnight in the fridge. Peel and cut the sweet Ingredients potato into even sizes. Peel and dice the onion. Rapeseed Oil 20ml Sweet Potato 750g 2. Drain the peas. Chop coriander. Knorr Jamacian Jerk Paste 100g Coriander 20g 3. Bring a pan of water to the boil, add the peas, cook until tender. Heat the Yellow Spilt Peas 125g oil in the pan, add the onion & sweet Water 500ml potato, cook for 3 minutes, then add the Reggae Reggae Jerk BBQ 250ml Jamaican paste. Sauce Chopped Tomato 800ml 4. Add the chopped tomatoes, reggae reggae sauce and water, bring to the Onion 800ml boil and simmer for 20 minutes.

5. Add the peas to the curry. Ensure the core temperature is reached (75°C ENG, 82°C SCOT). Garnish with the chopped coriander. GoatsSpicy BeanCheese Burger and Caramelised Onion Open Tart 10 Portions MF, NF

Method

1. Peel, cook and drain the potatoes, return to the heat to create a dry mix – mash and add one of the beaten eggs – set aside to cool Ingredients 2. In a heavy bottomed pan gently heat the oil before adding the finely chopped onion, cook until opaque Potatoes 350g 3. Deseed the chilli and finely chop add to the onion along with the White Onion 1no finely diced garlic, cook for a further minute Fresh Chilli 0.5no 4. Peel and grate both the parsnip and carrot and add to the onion Five Bean Salad 300g 5. Rinse, drain and thoroughly dry the beans and add to the onion Carrot 120g mix Parsnip 120g 6. Cook for a further two minutes removing all moisture Egg 2no 7. Add mixture to the mashed potatoes and form into 10 even sized patties Rapeseed Oil 20ml 8. Coat in flour, beaten egg and finally breadcrumbs, transfer to Breadcrumbs 200g fridge Plain Flour 160g 9. To cook seal in hot oil before transferring to oven TempuraGoats Cheese of Vegetables and Caramelised with Soy Dipping Onion Sauce Open Tart 10 Portions MF, EF, NF Chef’s Tip Not only should the vegetables be batched cooked but the batter should be batch prepared as well

Method

Ingredients 1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the courgettes on an angle 1cm wide, slice the peppers into 1cm Aubergine 125g strips and cut the broccoli into small florets Broccoli 125g 2. Finely slice the spring onion on a sharp angle and combine with soy Courgette 125g sauce and sugar Peppers 125g 3. Pre heat the fryer to 190C Mushroom 125g Plain Flour 100g 4. Prepare the batter just before you need it – sift the plain flour and corn flour into a bowl and whisk in the ice cold water Cornflour 50g Sparkling Water – Ice Cold 200 ml 5. Dip the vegetables into the batter, shake off any excess, then carefully lower into the hot oil Soy Sauce 100 ml Castor Sugar 20g 6. Cook for approximately two minutes until golden and crisp, drain on kitchen paper Spring Onion 0.5 bunch 7. Transfer to a warmed serving dish and serve immediately alongside the dipping sauce Milk Free Carbohydrates & Vegetables GoatsBaked CheeseCourgettes and -CaramelisedVegetables Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Pick the thyme, set the leaves and stalks aside

Ingredients 2. Cut the courgettes into 5cm pieces and then into four Courgettes – prepared 850g lengthways weight Fresh Thyme 30g 3. Add the courgettes, thyme, stalks and pepper . Cracked Black Pepper Pinch 4. Transfer to pre-heated oven 180C and cook until tender, remove stalks

5. Transfer to suitable serving dish and serve immediately. Singapore Noodles 10 Portions

MF, NF

Chef’s Tip As the dish takes less than a minute to cook, cook as close to service as possible

Ingredients Method Noodles 400g 1. Soak the noodles in warm water for approx 10 minutes or Red Onions 150g until tender, refresh under cold water and drain well. Mixed Peppers 200g 2. Deseed the peppers and cut into thin strips, peel and cut the onion into thin slices, finely chop both the garlic and Curry Powder 6g deseeded chilli Fresh Chilli 10g 3. In a wok gently heat the oil, add the onion and cook until Fresh Garlic 2 cloves opaque, add the curry powder and chilli and continue Rapeseed Oil 10ml cooking before adding the garlic Soy Sauce 20ml 4. Finally add the peppers and noodles, before adding the soy sauce. Transfer to suitable serving dish SpicedGoats CousCheese Cous and Caramelised Onion Open Tart 10 Portions

MF, EF, NF

Chef’s Tip If the cous cous appears to be sticky add a few drops of olive oil

Ingredients Cous Cous 500g Method Vegetable boullion* (100442) 10g 1. Combine the cous cous, the finely chopped chilli, cumin Coriander 0.25 bunch and finely chopped coriander Chilli Fresh - Green 0.5 no 2. Zest and juice the lemon and add to cous cous . Cumin 0.5 tspn Lemon 1 no 3. Add boiling stock to the cous cous and stir well, cover with Water 500 ml cling film.

4. Leave to stand for 3-4 minutes until liquid is dissolved.

5. Remove cling film and with a fork separate the grains.

6. Adjust seasoning and serve immediately. Milk Free Accompaniments & Basic Recipes HandmadeGoats Cheese Tortilla and Chips Caramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip If using a fan assisted oven, disengage the fan prior to cooking Chips can be prepared up to a week in advance and kept in an air tight container

Ingredients Method Flour Tortilla 5 no Vegetable Oil 20ml 1. Lay a tortilla on a chopping board, brush with a smidgeon Ground Chilli Powder Pinch of oil, then sprinkle with chill powder

2. Lay the second tortilla on top of the first and repeat process with oil and chilli.

3. Continue process until all tortillas are used up.

4. Cut the tortilla stack in half, then each half into half again

5. Finally cut each quarter into three.

6. Lay the individual chips onto a baking sheet and dry in a hot oven . Milk Free Desserts GoatsBasic SpongeCheese –andAlternative Caramelised ( No OnionFat ) Open Tart 10 Portions MF, NF

Chef’s Tip Make sure all equipment is clean, dry and free of grease prior to use

Method Ingredients 1.Crack the eggs into a mixing bowl, add the sugar and whisk Self Raising Flour 255g well Eggs 9 Caster Sugar 255g 2.When light and fluffy and doubled in volume stop and remove whisk

3.Sieve the flour and gently fold into egg mixture in a figure of eight motion, bottom to top

4.Bake in a greased tin in a pre heated oven 180C for approximately 55 minutes

5.When cooked remove from tin and leave to cool on wire rack Carrot Cake 12 Portions MF, NF

Method: 1. Combine the sifted flour with the cinnamon, mixed spice, baking powder and bicarbonate of soda, stir in Ingredients the sugar Plain Flour 320g Soft Brown Sugar 270g 2. Beat the eggs with the oil and zests of the citric fruits, Baking Powder 1 tsp stir in the grated carrot and fold into the flour mixture along with the sultanas Bicarbonate of Soda 0.5 tsp Eggs 4no 3. Spoon the mixture into a lined baking tin and cook in a Vegetable Oil 250ml pre-heated oven at 160C for 70minutes or until a Orange (zest) 1no skewer inserted into the cake comes out clean. Lemon (zest) 1no 4. Cool and dust with icing sugar before cutting with a Carrots 300g serrated knife and transfer to suitable serving dish Sultanas 200g Cinnamon 1 tsp Mixed Spice 1 tsp Topping Icing Sugar 10g Chocolate Olive Oil Cake 10 Portions MF, NF

Method: 1. Sift cocoa powder into a bowl and add approxiamtly125ml of boiling water until you have a smooth but still runny paste, whisk in the vanilla and set aside to cool Ingredients 2. Place olive oil, sugar and eggs in another bowl and beat Olive Oil 150ml together until you have a pale, aerated thickened cream, add Cocoa Powder 50g the cocoa mixture beating as you go, scrape down Vanilla Flavouring 2tspn 3. Add the sifted flour along with the bicarbonate of soda, Plain Flour 125g mix well Bicarbonate of Soda 0.5tspn 4. Pour the batter into a lined baking tin and cook in a pre- Eggs 3no heated oven 170C for approximately 45 minutes Caster Sugar 200g 5. Remove from oven and allow to cool in tin before turning out ToffeeGoats Apple Cheese Strudel and Caramelised Onion Open Tart 10 Portions MF, NF

Chef’s Tip Heat the baking sheet in hot oven, remove from oven and transfer the strudel ( sat on parchment paper ) to the sheet – this will ensure a well cooked bottom Strudel is easier to prepare when pastry is not completely defrosted

Method Ingredients 1. Lay out the puff pastry and allow to defrost, put the brown sugar and Puff Pastry 1 sheet well drained apples in a large saucepan and allow to caramelise, set the apples aside and allow to cool. Solid Pack Apples 800g Demerara Sugar 200g 2. Place apple mixture down centre of the pastry, leave a 5cm space at each end Egg 1 Caster Sugar 35g 3. Egg wash all the edges of the pastry, fold the short ends over and then fold the long edge over the apple

4. Roll the strudel, as if making a wrap, keeping it as tight as possible, ending with the long edge on the bottom

5. Place strudel on baking sheet and egg wash,, sprinkle with remaining sugar

6. Make 5 small slits ( 1cm ) along the top of the pastry

7. Bake in pre-heated oven at 185c until pastry is cooked and golden brown Milk Free Homebakes CupcakeGoats Cheese – Home andmade Caramelised Carrot Onion Open Tart 20 Portions MF, NF

Method

1. Place all the ingredients into the mixing bowl

2. Mix on speed 1 for 1 minute Ingredients Oil 300ml 3. Mix on speed 2 for 4 mins Eggs 4 4. Scrape down Flour, plain 300g Baking powder 15g 5. Mix on speed 1 for a further 1 minute Carrots, grated 500g 6. Fill the cupcake cases to three quarters full Caster Sugar 300g Cinnamon (plus extra for 10g 7. Bake on 180c for15- 20 mins dusting if required) 8. Cool.

10. Dust with a touch of cinnamon if required

11. Transferring to serving platter. CupcakeGoats Cheese – Home andmade Caramelised Chocolate Onion Open Tart 20 Portions MF, NF

Method

1. Place all the ingredients except the oil into the mixing bowl

2. Mix on speed 1 for 1 minute Ingredients Caster Sugar 200g 3. Add the oil slowly and mix on speed 2 for 4 mins Eggs 4 4. Scrape down Flour 170g Baking powder 12g 5. Mix on speed 1 for a further 1 minute Cocoa Powder 45g 6. Three quarters fill the cupcake cases. Honey 24g Oil 200ml 7. Bake on 180c for 15-20 mins

8. Cool

10. Transferring to serving platter. American Zucchini Cake Number of portions 18 MF, NF Ingredients Amount Self Raising Flour 175g Rapeseed Oil 100ml Zucchini - grated 350g Caster Sugar 225g Vanilla Flavouring 1tspn Sultanas 40g Mixed Spice 1tspn Ground Cinnamon 0.5tspn Eggs 2no Milk Free Mid Morning Break Chicken Fillet Ciabatta Roll MF, EF, NF Number of portions Secondary 10 Ingredients

Item Amount Ciabatta roll 10 Chicken fillet, skin off 5 Tomatoes 3 Iceberg lettuce 1/2 Ground black pepper 3g

1. Bake chicken in the oven at 180C until safe core temperature is achieved. 2. Cut chicken fillet in half length ways, while flat on a board. 3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread an equal amount of lettuce and place a half chicken breast on top of the lettuce and top with the other half of the roll. 4. Keep warm before service. Bacon Roll/Bap/Sandwich MF, EF, NF Number of portions Secondary 10 Ingredients

Item Amount Bacon rashers 20 Floured Bap or 10 Bread bloomer white or brown 20 slices

1. Bake the bacon until golden brown 2. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service.

(*Do not use alternative bread without checking product specification first) Hickory Smoked BBQ Chicken GF, MF, EF Number of portions Secondary 10 Ingredients

Item Amount Chicken breast diced 850g Hickory BBQ paste 100g Wooden skewer 10 Mixed peppers 1

1. Marinade the chicken in the BBQ paste 2. .Press the chicken on to the skewers and alternate with the diced peppers. 3. .Cook in a pre heated oven at 180oC for 15 minutes until core temperature is achieved. Jerk Chicken Kebabs GF, MF, EF Number of portions Secondary 10 Ingredients

Item Amount Chicken breast diced 750g Jamaican jerk paste 100g Wooden skewers 10 Mixed peppers 1 Water 15ml

1. Let down the Jerk paste with 1 dessertspoon of water and mix with the diced chicken 2. Push the marinated chicken alternating with the mixed co loured peppers 3. Cook in a pre heated oven at 220C for 12 minutes Poached Egg and Ham Muffin MF, NF Number of portions Secondary 10 Ingredients

Item Amount English muffins 10 Sliced ham 250g Eggs 10 Vinegar 5ml

1. Bring a sauce pan of water and the vinegar to the boil 2. Carefully crack the eggs and drop them into the water 3. Cut the muffins in half and lightly toast 4. Lay an equal amount of ham on one half of each muffin. 5. Place a soft cooked egg on top of the ham and place the other half of muffin on top. 6. Place in a warm oven for a further 5 minutes an then serve Southern Chicken Kebabs MF, NF Number of portions Secondary 10 Ingredients

Item Amount Chicken breast diced 750g Plain flour 200g Eggs 4 Natural Breadcrumbs 200g Fajita Mix 20g Pepper pinch Wooden Skewers 10

1 Remove chicken from bag & drain well 2 Beat eggs into bowl, put flour in separate bowl, mix seasoning with breadcrumbs in large separate bowl. 3 Flour egg & breadcrumb chicken pieces 4 Soak skewers in cold water 5 Push chicken pieces onto skewers 6Place on baking tray 7Cook in hot oven 180 degrees for approx 12 minutes or until core temperature is achieved 8Serve with dipping sauce if required Egg Free Recipes

* Please use vegetable bouillon paste Egg Free Main Meals AromaticGoats Cheese Soy Pork and with Caramelised Basmati Rice Onion Open Tart 10 Portions MF,EF,NF Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer

Method

1. Place vegetable stock, soy sauce, finely chopped ginger, Ingredients finely chopped garlic and Chinese five spice in a saucepan and bring to a gentle simmer Pork 850 g 2. After 2 minutes add the pork Soy Sauce 75 ml 3. Simmer for 10 minutes until tender, then remove pork and Chinese Five Spice 2 tspn drain, reserve the liquor 5. Peel and cut the red onion in half lengthways then finely Vegetable Bouillon* (100442) 7g slice 6. Quarter the Savoy cabbage, remove the core and finely Water 400ml slice Vegetable Oil 25 ml 7. In a wok heat the vegetable oil, add the onion and cook Savoy Cabbage 300 g until softened, add the cabbage and pork and cook for a Red Onion 1 no further minute over a high heat 8. Cook the rice, place down the centre of serving dish. Fresh Garlic 2 cloves 9. Top with the pork mixture and then two to three ladles of Coriander 0.25 bunch the reserved liquor Fresh Ginger 1 head 10. Finally garnish with shredded coriander Basmati Rice 500 g BeefGoats and Cheese Mushroom and PieCaramelised Onion Open Tart 10 Portions EF, NF Chef’s Tip It may be necessary to seal the beef in several batches to prevent boiling If time permits make individual pies

Method

Ingredients 1. Finely chop the carrots, celery and onion, gently cook in the margarine Diced Chuck Steak 800g 2. In a separate heavy bottomed frying pan seal off the meat, White Onion 1no allowing to colour on all sides . Mushroom 120g 3. Add the meat to the vegetables along with the quartered mushrooms and thyme . Celery Stalks 6no 4.Add enough water to just cover the meat bring to the boil Carrots 70g then reduce to a gentle simmer . Vegetable Suet 225g 5. Meanwhile make the suet paste, combine the sifted flour Fresh Thyme 0.25Bunch with the suet. 6. Add enough milk to produce a slightly wet dough, wrap and Milk 300ml chill . SR Flour 500g 7. When the meat is tender approx 1.5 hours thicken with the Gravy Mix 0.75lt gravy mix and adjust seasoning Margarine 25g 8. Transfer to suitable serving dish and top with rolled out suet paste Cracked Black Pepper Pinch 9. Glaze with a little milk and make three slits in pastry. 10. Cook in pre-heated oven at 180C until pastry is cooked and golden brown. BeefGoats Bourguignon Cheese and with Caramelised Olive Croutons Onion Open Tart 10 Portions MF, EF, NF

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need Ingredients to be done in batches Beef Chuck 850 g 2. Remove beef from pan and set aside White Onion 2 no 3. In same pan cook the finely diced onions until softened then add the finely diced garlic, thyme leaves and bacon Streaky Bacon – cut into 5mm strips 150 g strips, continue cooking for a further 2 minutes 4. Return the beef to the pan add the tomato puree, stir well Fresh Garlic 2 cloves 5. Add the vegetable stock along with the halved mushrooms Cracked Black Pepper Pinch and bring to the boil Button Mushrooms 220 g 6. Add enough gravy mixture to create a thinnish sauce Vegetable Oil 25 ml 7. Transfer contents in BS tin or similar and cover with lid Vegetable Bouillon*(100442) 15g 8. Place into a pre-heated oven at 150C and cook until beef is Water 800ml tender – up to 3 hours 9. Meanwhile remove crusts from bread and cut 1cm dice, Gravy Granules 20 g place in bowl and toss with the olive oil and a little pepper, Tomato Puree 2 tblspn transfer to a baking sheet and bake in a hot oven until Fresh Parsley 0.2 bunch golden brown and crisp Fresh Thyme 0.2 bunch 10. When beef is cooked adjust seasoning and if necessary Olive Oil 25 ml thicken sauce 11. Transfer to serving dish garnish with croutons and finely Sliced White Bread 2 slices chopped parsley BeefGoats Bourguignon Cheese and with Caramelised Olive Croutons Onion - Halal Open Tart 10 Portions MF, EF, NF

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need to be done in batches Ingredients 2. Remove beef from pan and set aside Beef Chuck 850 g 3. In same pan cook the finely diced onions until softened White Onion 2 no then add the finely diced garlic, thyme leaves, continue cooking for a further 2 minutes Fresh Garlic 2 cloves 4. Return the beef to the pan add the tomato puree, stir well Cracked Black Pepper Pinch 5. Add the vegetable stock along with the halved mushrooms Button Mushrooms 220 g and bring to the boil Vegetable Oil 25 ml 6. Add enough gravy mixture to create a thinnish sauce 7. Transfer contents in BS tin or similar and cover with lid Vegetable Bouillon* (100442) 15g 8. Place into a pre-heated oven at 150C and cook until beef is tender – up to 3 hours Water 800ml 9. Meanwhile remove crusts from bread and cut 1cm dice, Gravy Granules 20 g place in bowl and toss with the olive oil and a little pepper, Tomato Puree 2 tblspn transfer to a baking sheet and bake in a hot oven until Fresh Parsley 0.2 bunch golden brown and crisp 10. When beef is cooked adjust seasoning and if necessary Fresh Thyme 0.2 bunch thicken sauce Olive Oil 25 ml 11. Transfer to serving dish garnish with croutons and finely Sliced White Bread 2 slices chopped parsley CharGoats Siu Cheese Pork and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Method

1. Remove any netting from the pork and cut in half Ingredients lengthways, cut slits into the meat 1cm deep every 4cm. Finely chop the garlic and ginger Pork Shoulder 800g 2. In a mixing bowl thoroughly combine all the ingredients, Chinese Five Spice 1 tspn add the pork to the marinade, cover and leave to Hoi Sin Sauce 200g marinate over night 3. To cook the pork place on a wire rack set over a roasting Soy Sauce 100ml tray half filled with water Fresh Garlic 1 clove 4. Place in a pre-heated oven at 170C and, baste the sauce Fresh Ginger 2 cm piece every 15 minutes with the remaining marinade Honey 40ml 5. Halfway through the cooking process turn the meat over to allow even colouring Cracked Black Pepper Pinch 6. When cooked remove from oven and allow to rest for 15 Light Brown Sugar 40g minutes before carving White Wine Vinegar 20ml 7. While resting place the marinade in a saucepan and reduce Spring Onions 0.5 bunch until syrupy, strain and add the finely sliced spring onions, serve alongside the pork ChickenGoats Cheese and Bean and Enchiladas Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip Clean the serving dish before and after it goes in the oven

Method Ingredients Chicken - diced 600g 1. Finely slice the red onion, chop the garlic and chilli, slice the peppers, dice the white onion Red Onion 1 2. For the tomato sauce - In a heavy bottomed pan cook the white White Onion 1 onion in a little of the vegetable oil until opaque 3. Add the thyme along with the tomato puree and finally the chopped Flour Tortillas 10 no tomatoes. Fresh Chilli – red - deseeded 1 no 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove from the heat . Fresh Garlic 2 cloves 5. For the filling - In another pan cook the red onion in the remaining oil Tinned Chopped Tomatoes 400 g until opaque, add the chicken, garlic, chilli and cracked pepper, Tomato Puree 40 g continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Red / Yellow Pepper 170 g drained beans Grated Cheese 150 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the dish – lay a tortilla down flat and place the chicken mixture into Cracked Black Pepper Pinch centre, fold two opposite edges in and roll up tightly Thyme 0.2 bunch 8. Place tortillas in a lightly oiled serving dish attempting to keep a space between each. Vegetable Oil 10 ml 9. Cover with the tomato sauce then sprinkle with the cheese Five Bean Salad 300 g 10. Bake in a pre-heated oven at 180C until cheese is golden and sauce is bubbling ChickenGoats Cheese Chive and and Mushroom Caramelised Pie Onion Open Tart 10 Portions EF, NF Chef’s Tip If available and time permits use individual pie dishes

Method

1. Prepare chicken veloute, slice mushroom, finely dice onion Ingredients and spot chop the chives Chicken, diced 700g 2. In a thick bottomed pan cook onions in the margarine until Chive 0.25 of a bunch opaque, add the chicken and pepper and seal well

Mushrooms 200g 3. Add the mushrooms and the veloute, bring to the boil then Cracked black pepper pinch reduce to a simmer until chicken is just cooked

Onions 200g 4. Remove from the heat, add the chopped chive and adjust Basic Veloute sauce – see 1Litre seasoning, transfer to serving dish separate recipe* (100442) Margarine 15g 5. Top with pastry, trim and crimp. Wash pastry with milk and Short crust pastry – see 10 portions make three slits ( 1cm ) in pastry separate recipe Milk 10ml 6. Bake in pre-heated oven at 185c until pastry is cooked and golden brown Chicken Fajitas Salsa 10 Portions EF, MF Chef’s Tip Is preferable to as assemble in front of customer . Make sure tortillas are warm

Ingredients Method: Name Weight 1.Peel and cut the onion in half through the root and slice into fine semi circles Chicken Fillet 700g Tortilla Wraps 10no 2.Slice the pepper into fine slices – no pith no seeds Fajita Spice Mix 120g 3.Cut the chicken into fine slice 3-4cm wide Red Onion 150g 4. In a heavy bottomed frying pan , cook the onion in the oil Mixed Peppers 300g until opaque, increase the heat, add the chicken and black pepper followed by the fajita mix Cracked Black Pepper 0.200g Vegetable Oil 20ml 5. Once chicken is cooked add the salsa and sliced peppers Salsa Sauce 100ml 6. To assemble – warm the tortillas, lay mixture down the centre and simply roll into a tube shape. Chicken Korma 10 Portions GF, EF, NF

Method 1. Peel and finely slice the onion into semi circles, finely chop the garlic Ingredients 2. In a heavy bottomed pan cook the onion in the vegetable oil without colour. Name Weight 3. Add the garlic and chicken and cook until sealed on all Chicken - Diced 800g sides. White Onion 200g 4. Add the sauce and bring to the boil then reduce to a gentle simmer. Korma Sauce 600ml 5. When the chicken is cooked remove from heat, add half Vegetable Oil 20ml the shredded coriander . Fresh Garlic 2 cloves 6. Transfer to serving dish and garnish with remaining Fresh Coriander 48g shredded coriander

Raitta 120ml 7. Serve with cucumber and mint raitta ChickenGoats Cheese and Bean and Enchiladas Caramelised - Halal Onion Open Tart 10 Portions EF, NF

Chef’s Tip Clean the serving dish before and after it goes in the oven

Ingredients Method 1. Finely slice the red onion, chop the garlic and chilli, slice the Chicken breast, diced 600g peppers, dice the white onion Red Onion 1 2. For the tomato sauce - In a heavy bottomed pan cook the white White Onion 1 onion in a little of the vegetable oil until opaque 3. Add the thyme along with the tomato puree and finally the chopped Flour Tortillas 10 no tomatoes Fresh Chilli – red - deseeded 1 no 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove from the heat 5. For the filling - In another pan cook the red onion in the remaining oil Fresh Garlic 2 cloves until opaque, add the chicken, garlic, chilli and cracked pepper, Tinned Chopped Tomatoes 400 g continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Tomato Puree 40 g drained beans Red / Yellow Pepper 170 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the Grated Cheese 150 g dish – lay a tortilla down flat and place the chicken mixture into centre, fold two opposite edges in and roll up tightly Cracked Black Pepper Pinch 8. Place tortillas in a lightly oiled serving dish attempting to keep a Thyme 0.2 bunch space between each. 9. Cover with the tomato sauce then sprinkle with the cheese Vegetable Oil 10 ml 10. Bake in a pre-heated oven at 180C until cheese is golden and Five Bean Salad 300 g sauce is bubbling ChickenGoats Cheese Biryani and Caramelised Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Garnish with finely chopped coriander just prior to service

Method

Ingredients 1. Cook the rice with the addition of the turmeric and the Long Grain Rice 700g cinnamon, once cooked drain and keep warm Cinnamon stick 1 no 2. In a heavy bottomed saucepan cook the onion until Vegetable Oil 45ml opaque, add the chilli, ground coriander, cumin, garlic and White Onion – finely diced 300g ginger and continue cooking for 2 minutes Almond Flavouring 4ml 3. Add the chicken and seal well on all sides before adding the lemon juice and zest Chicken thigh meat 700g 4. Place chicken mixture in to a serving dish, slice the Fresh Chilli 1 no tomatoes and arrange on top of the chicken. Sprinkle with Cumin 1 tsp chopped coriander and top with half the yoghurt Cracked Black Pepper Pinch 5. Evenly arrange the rice on top of the chicken mixture Fresh Garlic 2 cloves 6. Pour 150ml of water over the rice and cover well Ground Coriander 1 tsp 7. Cook in a pre heated oven for 45 minutes at 180C Fresh Ginger 1 cm piece 8. Once cooked remove the cinnamon stick and drizzle with Fresh coriander 50g the remaining yoghurt Plain Yoghurt 500ml Turmeric ¼ tsp Lemon – zest and juice 1 no Tomatoes 3 no ChickenGoats Cheese Forestiere and Caramelised Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Do not make the gravy too thick as it will reduce during the cooking process

Method

1. Peel the potatoes and cut into 1cm dice, cut mushrooms in Ingredients half lengthways and finely dice the onion Chicken Thighs 20 no 2. Season the chicken with black pepper and seal in the hot oil, transfer to oven proof dish In the same pan sauté the White Onion 1 no potatoes until coloured ,transfer to the chicken pot Mushrooms 200g 3. In the same pan, gently cook the onions until almost Bacon 150g opaque add the mushrooms, continue cooking for 2 Potatoes 400g minutes before transferring to the chicken pot 4. Prepare the gravy mix using the vegetable stock and cover Gravy Mix 12g the chicken Water 800ml 5. Seal the dish with tin foil and place in pre-heated oven at Fresh Parsley 80g 180C 6. Meanwhile cut the bacon into thin strips and cook until crisp Vegetable Oil 20ml in the original pan Cracked Black Pepper Pinch 7. Finely chop the parsley Vegetable Bouillon* (100442) 15g 8. When the chicken is cooked transfer to a suitable serving dish and garnish with the bacon and chopped parsley ChilliGoats Beef Cheese Tacos withand SalsaCaramelised Sauce Onion Open Tart 10 Portions MF, EF, NF

Method: 1. At an angle and using a very sharp knife score the chicken cutting through the skin and flesh to the bone – two cuts Ingredients 2. Prepare the marinade - combine the soy sauce with the Name Weight honey, Chinese five spice, finely chopped onion and garlic Chicken Thighs 20 no 3. Combine the marinade with the chicken and leave to Fresh Garlic 2 cloves marinade in fridge for at least two hours preferably Chinese Five Spice 1.5 tspn overnight Soy Sauce 60ml 4. Place chicken on baking tray and cook in pre-heated Honey 80g oven at 180C until chicken is dark golden brown and core temperature is achieved White Onion 1 no Spring Onion 0.5 bunch 5. During the cooking process baste regularly with the juices that fall to the bottom of the tray 6. Transfer to a suitable serving dish and garnish with finely sliced spring onions that have been cut on a sharp angle 10 Portions ClassicGoats ChickenCheese Tikka and MasalaCaramelised Onion Open Tart GF, EF, NF

Chef’s Tip If only making small quantities this dish can be made in a wok in minutes

Method

1. Peel and finely slice the onion into semi circles, finely chop Ingredients the garlic Chicken - Diced 800g 2. In a heavy bottomed pan cook the onion in the margarine White Onion 2 no without colour. Fresh Garlic 2 cloves 3. Add the garlic and chicken and cook the chicken until Tikka Masala Sauce 600ml sealed on all sides. Fresh Coriander 0.4 bunch Margarine 20g 4. Add the sauce and bring to the boil then reduce to a gentle simmer. Raitta 120ml 5. When the chicken is cooked remove from heat, add half the shredded coriander .

6. Transfer to serving dish and garnish with remaining shredded coriander

7. Serve with cucumber and mint raitta GoatsCumberland Cheese Sausage and Ring Caramelised with Colcannon Onion and Caramelised Open Tart Red 10 Portions Onion Gravy EF, NF Chef’s Tip If time allows seal the sausage in little oil via frying pan before placing in oven

Method

1. Prepare creamed potatoes as usual – steamer / Ingredients combination oven or on stove 2. Prepare and cook Savoy cabbage ( see separate recipe ) Potatoes 1.2kg 3. Peel and finely slice the white onion, cook in a little of the Savoy Cabbage 300g margarine until opaque Onions 200g (1) 4. Cream the potatoes – if available use mixer with balloon Red Onions 150g (1) attachment 5. Warm the milk and the remainder of the margarine and Margarine 40g slowly add to the potato Gravy Mix, made up 25g 6. Add the Savoy cabbage and onion to the potato mixture Milk 50ml 7. Place Cumberland rings on baking tray and cook in hot oven Cumberland sausage Rings 10 8. For the gravy, caramelise the sliced red onion with the Sugar 10g sugar add gravy 9. Finish the gravy – follow the manufactures instructions, set aside 10. Place colcannon in centre of plate, top with Cumberland ring and finish with gravy GreekGoats Moussaka Cheese and Caramelised Onion Open Tart 10 Portions EF, NF Method

1. Finely chop the onion and garlic, pick the thyme, cut potatoes into 5mm slices 2. Top and tail the aubergines and cut lengthways into 5mm slices. 3. Fry the aubergine in half the vegetable oil until coloured, set aside Ingredients on kitchen paper. Mince Lamb 800g 4. In a heavy bottomed pan cook the onion in the remaining oil without colour White Onion 1 no 5. Add the garlic, thyme and lamb and continue cooking until lamb is Fresh Garlic 2 cloves browned 6. Stir in the tomato puree and flour and cook out for two / three Potatoes 400g minutes. Béchamel Sauce 600ml 7. Add chopped tomatoes and vegetable stock, bring to the boil then reduce to a simmer. Fresh Thyme 0.25 bunch 8. Par-cook the potatoes and when lamb is cooked set aside to cool Aubergine 2 no slightly. 9. To assemble the dish, place a layer of aubergine on base of serving Tinned Chopped Tomatoes 200g dish. Tomato Puree 40g 10. Follow this with a layer of lamb, layer of aubergine and final layer of Vegetable Stock* (100442) 8g lamb. 11. Next layer the potatoes on the lamb and top with the warm Water 400ml béchamel sauce. Vegetable Oil 30ml 12. Finally sprinkle with breadcrumbs and bake for approximately 40 minutes at 180C Breadcrumbs 100g Plain Flour 40g ItalianGoats ShepherdsCheese and Pie Caramelised Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with Pot Roasted Mediterranean Vegetables.

Method

1. Gently cook the finely diced onions in a little vegetable oil until opaque Ingredients 2. Add the mince, finely chopped garlic, chopped rosemary Lamb, minced 1 kg leaves ( reserve the stalks ), picked thyme leaves 3. Increase the heat to seal the meat and continue cooking Onion 400g until thoroughly brown Garlic 12g 4. When meat is browned add the tomato puree, continue Rosemary 0.25 bunch cooking for 3-4 minutes, add the flour and stir well Thyme 0.25 bunch 5. Slowly add the prepared vegetable stock, bring to the boil and reduce heat to a gentle simmer Tomato puree 30g 6. Add the reserved rosemary stalks and chopped tomatoes Tinned tomatoes 150g and continue cooking for approx 30 – 40 minutes Potatoes, peeled 800g 7. Check and adjust seasoning with pepper, place mixture in Water 350ml serving dish, remove stalks 8. Meanwhile prepare mashed potatoes. Vegetable bouillon* (100442) 5g 9. Neatly pipe the creamed potato on to the mixture, starting at the edges and working into the middle Plain flour 30g 10. Bake in a medium oven until just turning golden brown Cracked black pepper 10g JamaicanGoats Cheese Jerk Chicken and Caramelised Onion Open Tart 10 Portions GF, MF, EF

Chef’s Tip Serve with Rice and Peas for a truly authentic taste of the Caribbean

Method

1. Make two or three slits in each drumstick, piercing the skin and flesh

Chef’s Tip Serve with naan and plain natural yoghurt

Method

1. Combine the chicken with the Tikka paste and set aside to Ingredients marinade Diced Chicken 800g 2. In a heavy bottomed pan heat the oil and add the Vegetable Oil 20ml cinnamon, add the finely diced onion and cook until Fresh Garlic 2 cloves opaque, add the chicken, sugar and garlic and continue White Onion 1 no cooking until chicken is well sealed . Dark Brown Sugar 40g 3. Add the stock bit by bit along with the peeled and shredded Cinnamon Stick 2 inch piece beetroot and soy sauce Fresh Coriander 40g Veg Bouillon* (100442) 7g 4. Bring to the boil then reduce heat to a gentle simmer . Water 400ml 5. Once the chicken is cooked add the garam masala and Soy Sauce 20ml chopped coriander. Knorr Tikka Paste 100g Beetroot 250g 6. Transfer to a suitable warmed serving dish Garam Masala 1 tspn (Kentish) Beef Cobbler 10 Portions EF, NF Chef’s Tip If cooking large quantities it may be necessary to batch seal the meat to prevent it from boiling

Method:

Ingredients 1. In a heavy bottomed pan seal the meat in the vegetable oil until golden brown, add the picked thyme, diced Minced Beef 800g onions, diced swede and diced carrot White Onion 200g 2. Continue cooking for a further five minutes before adding Carrots 200g the vegetable stock and Worcester sauce, bring to the Swede 200g boil before reducing heat to a gentle simmer Thyme 15g 3. Meanwhile to prepare the cobbles – finely chop the Vegetable bouillon* 20g rosemary and add to the flour, combine with the softened (100442) margarine to form the dough, adding a little liquid if Water 1 litre required Gravy Granules 30g 4. On a floured board roll out to a height of 2cm, using a SR Flour 400g cutter cut out 5cm discs, place on a greased baking tray, Margarine 200g cook in a pre-heated oven at 180C Rosemary 15g 5. When meat is cooked thicken with gravy granules, adjust Worcester Sauce 2tspn seasoning then transfer to suitable serving dish, finally Vegetable Oil 20ml top with the cobbles MexicanGoats Cheese Chilli Beef and / HandmadeCaramelised Tortilla Onion Chips Open Tart 10 Portions MF, EF, NF

8. Serve with six handmade tortilla chips.( see separate recipe ) Makhani Chicken 10 Portions GF, EF, NF

Chef’s Tip For amore intense flavour leave to marinade overnight

Ingredients Name Weight Method Diced Chicken Breast 800g 1. Combine the chicken with the oil, finely chopped garlic Fresh Garlic 24g and chilli, garam masala, lemon and pineapple juice, Fresh Chilli Green 12g chopped coriander and yoghurt - leave to marinade in the fridge for a minimum of I hour. Fresh Chilli Red 12g 2. In a heavy bottomed saucepan seal the chicken with the Garam Masala 9g marinade in a over a medium heat. take care not to boil Fresh Coriander 60g as the sauce will split due to the yoghurt. Lemon - Juiced 2no 3. Add the chopped tomatoes along with the tomato juice Pineapple Juice 120ml and brown sugar and stir thoroughly. Do not overcook as Natural Yoghurt 120ml this dish will only take 20 minutes. Tinned Chopped 120g 4. Fold through the crème Fraiche and transfer to a suitable Tomatoes serving dish and sprinkle with chopped coriander leaves. Demerara Sugar 40g Vegetable Oil 20ml Crème Fraiche 120ml Moroccan Beef and Chickpea Stew 10 Portions MF, EF, NF

Chef’s Tip Can be garnished with fine strips of orange peel and finely shredded spring onion

Method

Ingredients 1. Coat the beef in flour, gently heat the vegetable oil in a Name Weight heavy bottomed sauce pan before adding the beef and Beef – Diced Chuck 800g brown well on all sides White Onion 200g 2. Remove the meat from the pan before adding the finely Fresh Garlic 12g chopped onion, cook until opaque, add the finely chopped garlic and ginger along with the dried spices, continue Fresh Ginger 2cm piece cooking for a further 2 minutes Cinnamon 2g Turmeric 2g 3. Return the beef to the pan along with the sultanas and vegetable stock, bring to the boil, before reducing to a Cracked Black Pepper 1g gentle simmer Chickpeas 400g 4. When meat is tender add the drained and rinsed Plain Flour 30g chickpeas along with the halved apricots, heat through Apricots – Pre Soaked 60g before transferring to a suitable serving dish Sultanas 40g Vegetable Oil 20ml Vegetable Stock * (100442) 700ml Cumin 2g MushroomGoats Cheese Pea and and Bacon Caramelised Tortellini BakeOnion Open Tart 10 Portions EF, NF

Method

1. Finely chop the onion, parsley and garlic, finely slice the mushrooms 2. Following the manufacturers instructions, cook the pasta „al dente‟ - refresh and drain Ingredients 3. In a heavy bottomed pan cook the onion in the vegetable oil until opaque Streaky Bacon 200g 4. Add the garlic and mushroom and continue cooking for a further Button Mushroom 200g minute 5. Make the béchamel sauce Three Cheese Tortellini 600g 6. Cut the bacon into thin strips and cook in a frying pan until browned Mozzarella Cheese 140g and crisp. 7. Add the bacon and any juices to the onion mix, followed by the Basic Béchamel Recipe 1.2lt béchamel Peas ( defrosted ) 150g 8. Bring to the boil, reduce to a simmer, check and adjust seasoning 9. Remove from the heat and allow to cool slightly before adding the Cracked Black Pepper Pinch pasta, parsley and peas Fresh Garlic 2 cloves 10. Gently and carefully combine all the ingredients until coated in sauce White Onion 1 no 11. Transfer to suitable sized serving dish and sprinkle with cheese Vegetable Oil 10 ml 12. Bake in a pre-heated oven at 180C, until cheese is just melted and Parsley 0.2 bunch core temperature is achieved. Norfolk Plough Pudding 10 Portions EF, MF, NF

Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other

Method: Ingredients 1. Combine the flour with the suet, add enough cold water to form a soft but not sticky dough Name Weight 2. Tip onto a lightly floured board and gently knead for one minute Pork Sausage Meat 750g 3. Roll out just over half the paste to a thickness of 2-3mm and line a Vegetable Suet 250g greased baking tin SR Flour 500g 4. Meanwhile combine the sausage meat with the finely chopped Cracked Black Pepper 0.200g onion, the picked thyme, finely chopped parsley and cracked black pepper White Onion 200g 5. Evenly distribute the mixture into the lined baking tray and top with Fresh Parsley 20g the remaining rolled out pastry, crimping the pastry edges Fresh Thyme 20g 6. Make three diagonal slits on top of pie 7. Bake in a pre-heated oven at 180C until fully cooked and pastry is golden brown 8. Allow to cool slightly before portioning and transferring to suitable serving dish GoatsSauté of Cheese Beef in Black and Bean Caramelised Sauce Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve steamed rice

Method

6. When the beef is cooked add the peppers and transfer to a serving dish SmokedGoats Cheese Bacon, Pea and and Caramelised Mushroom Risotto Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip When cooking the rice, it is important to stir the rice continuously The rice may absorb a little more or a little less of the stock

Method

Ingredients 1. Finely chop the onion, garlic and rosemary fronds, prepare Back Bacon Rashers 10no the vegetable stock Arborio Rice 600g 2. Slice the bacon into thin lardons, slice the mushrooms and defrost the peas Mushrooms 300g 3. In a heavy bottomed pan gently cook the onions in the Peas 300g margarine until softened Vegetable Stock* (100442) 15g 4. Add the garlic, rosemary and rice, continue cooking until Water 800ml rice is well coated . 5. Add a ladleful of stock to the mix, continue stirring until the Garlic 2 cloves stock is absorbed White Onion I no 6. Continue this way until the rice is soft, tender and creamy in Cracked Black Pepper Pinch texture . 7. In a separate pan cook the bacon until crisp and golden Crème Fraiche 150ml add the mushroom Rosemary 0.25 bunch 8. When the mushrooms are just cooked add the peas, Margarine 20g transfer all to the rice. 9. Mix in the crème fraiche, adjust seasoning and transfer to serving dish. Spaghetti Bolognaise 10 Portions MF, EF, NF

Chef’s Tip: Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta

Method:

Ingredients 1. Bring 7 litres of water to the boil, do not add salt or oil to the water cook the spaghetti until „al dente‟ and refresh Spaghetti 700g immediately Minced Beef 800g 2. In a heavy bottomed pan, gently cook the finely diced onion White Onion 200g until opaque add the beef, oregano, finely chopped garlic and Fresh Garlic 12g rosemary and continue cooking ensuring the meat is well Fresh Rosemary 15g browned Dried Oregano 5g 3. Reduce the heat and add the flour and tomato puree. When Tinned Chopped Tomatoes 200g the flour is cooked out add the made up vegetable stock and chopped tomatoes Tomato Puree 70g Vegetable Oil 10ml 4. Bring sauce to the boil before reducing to a gentle simmer, when cooked adjust seasoning and transfer to suitable Cracked Black Pepper Pinch serving dish prior to service Plain Flour 20g 5. Reheat the pasta in batches and serve alongside the sauce Water 250ml Vegetable Bouillon * (100442) 5g GoatsTex-Mex Cheese Beef & Bean and Burrito Caramelised Onion Open Tart 10 Portions MF, EF, NF

Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml Method Beef - Minced 800g

Plain Flour 40g GoatsThai Green Cheese Chicken and Curry Caramelised Onion Open Tart 10 Portions EF, NF

Method

Ingredients 1. Finely chop the ginger, garlic, chilli and onion, shred the Chicken -Diced 700g coriander and basil Fresh Ginger 1piece 2. In a heavy bottomed pan, cook the onion in the margarine White Onions 1no until opaque . Fresh Garlic 2cloves Thai Curry Paste 85g 3. Add the garlic, ginger, chilli and Thai curry paste, cook for a Coconut Milk 400ml further two minutes.

Margarine 50g 4. Add the flour and cook out,, add chicken stock and coconut Vegetable Stock* (100442) 2g milk Water 100ml 5. Bring to the boil and then reduce to a slow simmer, add the Flour 50g seasoned chicken Fresh Basil 0.25bunch Fresh Coriander 0.25bunch 6. Cook until chicken is tender add the basil and coriander Fresh Chilli - Green 1no Transfer to a suitable serving dish and serve immediately ‘TheGoats Ultimate Cheese Chicken and Caramelised Burger’ Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Take great care to not over cook the chicken as will become very dry very quickly Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc

Method Ingredients 1. Carefully remove the winglet bone and butterfly the chicken breast. Chicken Breasts 10 no 2. Season the breasts with the cracked black pepper and either pan fry Tomato 200g with a little of the oil or cook in a pre-heated oven at 180C brushing the breasts with a little oil. Cucumber 150g 3. Meanwhile slice the cucumber and tomatoes and wash and drain the Lettuce 150g lettuce. 4. Slice the red onion into rings and slice the gherkins lengthways, Gherkins 100g warm the tortillas. Cracked Black Pepper Pinch 5. To assemble the burger lay the tortilla flat 6. In one quarter of the tortilla lay the cucumber slices down topped Vegetable Oil 10 ml with the tomato, red onion and gherkin, top this with the chicken, Red Onion 1 no and finally the lettuce leaves . 7. Fold the tortilla over the chicken to form a semi circle and then over Tortilla Wraps 10 no again to form a pocket. Turn the entire burger over and transfer to suitable serving dish . TraditionalGoats Cheese Beef Lasagneand Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip If time permits lasagne can be prepared the day before

Method

1. In a heavy bottomed pan, cook the finely chopped onion in the Ingredients margarine until opaque Minced Beef 800g 2. Add the finely chopped garlic,, chopped rosemary fronds and oregano, continue to cook, Add the minced beef and continue Lasagne Sheets 300g cooking until the meat is sealed and browned Béchamel Sauce 800ml 3. Add the tomato puree, followed by the flour and cook out for 2 White Onion 2no minutes. 4. Add the chopped tomatoes and vegetable stock, bring to the boil. Fresh Garlic 3cloves then reduce to a gentle simmer. Leave to cook, top up with stock Tomato Puree 70g as and if necessary, correct seasoning Water 200ml 5. Meanwhile prepare the béchamel adding half the grated mozzarella cheese Vegetable Stock * (100442) 5g 6. To assemble the lasagne – spread a quarter of the béchamel in Chopped Tomatoes 200g bottom of a suitable sized serving dish, followed by a layer of Margarine 20g pasta, then a layer of sauce . 7. Continue with layers of pasta and meat, aiming for three layers Dried Oregano 2 Tspn finishing with pasta. Plain Flour 30g 8. Spread remaining sauce on top of pasta, then sprinkle with Cracked Black Pepper Pinch remaining cheese. 9. Cook in a pre-heated oven at 180C and cook until core temperature Mozzarella Cheese 150g is reached and is golden brown. Fresh Rosemary 0.20 Bunch Traditional Cottage Pie 10 Portions MF, EF, NF

Chef’s Tip Essential to brown the meat, do not be tempted to boil in water

Method: Ingredients 1. Gently cook the finely diced onions in a little vegetable oil Beef - Minced 1 kg until opaque Onion 400g 2. Add the mince and season, increase the heat to seal the meat and continue cooking until thoroughly brown Tomato Puree 30g 3. When meat is browned add the tomato puree, continue Tinned Chopped 150g cooking for 3-4 minutes, add the flour and cook out Tomatoes 4. Slowly add the prepared vegetable stock, bring to the boil Potatoes - Peeled 600g before reducing heat to a gentle simmer Water 350ml 5. Add the chopped tomatoes and continue cooking for approx 30 – 40 minutes Vegetable Bouillon* 8g (100442) 6. Check and adjust seasoning before placing mixture into suitable serving dish Plain Flour 30g 7. Meanwhile prepare mashed potatoes Cracked Black Pepper 10g 8. Neatly pipe the mashed potato on to the mixture, starting at the edges and working into the middle 9. Bake in a medium oven until just turning golden brown GoatsTwice Cooked Cheese Belly and of Pork Caramelised with Spiced AppleOnion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage Stages 1 to 4 should be carried out the day before

Ingredients Method Pork Belly 800g 1. Place pork belly in suitable container { BS tin is perfect ) add chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon Onions 1 (200g) stick, star anise and crushed garlic Carrots 100g 2. Add chicken stock, place lid on container and cook in oven 150c / Gas Mark 2 until cooked – approx 2.5 hours Apples, cooking 2 3. Remove from oven and allow to cool in the stock, remove from stock Gravy Mix 25g ( set aside ) and allow to drain 4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp Bay Leaves 4 knife score skin Black Pepper Corns 10g 5. Rub the skin with a little oil and cut the belly into square shaped Cinnamon stick 2 no portions 6 Place pork into pre-heated oven 190c, cook until skin is crisp and Star Anise 2 no golden brown Water 1 L 7. Meanwhile prepare the spiced apple – peel, quarter, chop apple, place in saucepan with little water & cinnamon Vegetable bouillon* (100442) 20g 8. When apple is cooked remove cinnamon and break apple gently Garlic 3 cloves 9. To make the gravy follow manufactures instructions, using the stock set aside 10. Serve as a tower with mash, greens / cabbage and hot gravy GoatsTwice Cooked Cheese Chinese and Pork Caramelised Belly Onion Open Tart 10 Portions MF, EF, NF

Method 1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon 2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender Ingredients 3. When cooked remove from stock and allow to cool, however before Name Weight completely cool remove ribs and cartilage Pork Belly 800g 4. Press and refrigerate overnight : the following morning using a very Cinnamon Stick 15g sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Carrots 150g Chinese five spice Fresh Garlic 12g 5. Sit the belly in a roasting tray and coat the belly with the basting sauce, leave to marinade for an hour before roasting in a pre-heated oven at Chinese Five Spice 5g 180C Soy Sauce 60ml 6. Baste the meat frequently with the sauce that will fall to the base of the Honey 80g tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion White Onion 200g into squares, transfer to serving dish and top with and residual juices Vegetable Stock * 20g (100442) Water 1l Egg Free Fish Recipes Crispy Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips, home made tartare sauce and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Method Ingredients 1. Defrost fish overnight in bottom of fridge – do not defrost in Coley (or) 5no running water Hake (or) 5no Cod (or) 5no 2. Pat defrosted fish dry with paper towel or tea towel, Pangasius (or) 5no 3. Cut each fillet in half on the angle to produce two equal Pollack 5 no weighted portions, set aside Plain flour 50g Fresh Batter 1L 4. Prepare fish batter as par manufacturers instructions

5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately Crispy Cajun Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Plain flour 50g 4. Prepare fish batter as par manufacturers instructions, adding the Fresh Batter 1L Cajun spice

5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately CrispyGoats Fiery Cheese Battered and FilletCaramelised of Fish Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with chips, home made tartar sauce and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately FreshGoats Fish Cheese Batter and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Make sure the water is well chilled prior to use Prepare batter as close to using as is possible to retain fizz

4. Set aside until ready to use Lemon and Lime Battered Fish 10 Portions MF, EF, NF

Method: 1. Defrost chosen fish overnight in bottom of fridge – carefully remove any pin-bones before cutting fish in half on a sharp angle Ingredients 2. Zest and juice the citric fruits and add to the prepared Name Weight batter, adjusting consistency as necessary Coley (or) 5no 3. Coat fish in the flour, shake off excess, then into batter Hake (or) 5no mix Cod (or) 5no 4. Removing excess batter from fish on side of batter bowl, Pangasius (or) 5no carefully lower into deep fat fryer Pollack 5 no 5. Cook until light / golden brown – approx 90 seconds, Fresh Batter Mix 10 portions drain well and serve immediately Lemon 2no Lime 1no Plain Flour 50g Salmon in a Cream and Herb Sauce 10 Portions EF, NF

Ingredients Name Weight Method Onions, diced 200g 1. Defrost the fish in the fridge overnight. Leeks, 200g Flour 20g 2. Chop the parsley. Peel and slice the onion. Peel and chop the garlic. Wash and slice the leeks. Chop the celery into Cream, whipping 50ml rough dice. Baking potatoes, 60s 250g 3. Peel and dice the potatoes then steam. Margarine 20g 4. Heat the margarine in a pan and fry the onion, garlic, Garlic, crushed 18g (approx 3 cloves) celery and leeks until soft. In a separate pan, place the milk, water, bay leaf and fish into a pan and bring to the Sweetcorn 200g boil. Simmer until the fish is cooked. Celery 160g 5. Flake the fish. Strain the liquid and reserve. Salmon Steak MSC 140-170g 5 6. Add the flour to the onion mix and cook out. Add the milk Bay Leaf 2 to the pan gradually until the sauce is thickened. Milk 500ml 7. Finish by adding the potatoes, sweetcorn, cream, parsley Water 1000ml and fish. Parsley 10g 8. Ensure core temperature reaches 75C SalmonGoats Cheese and Spinach and Florentine Caramelised Onion Open Tart 10 Portions EF, NF

Method

1. Gently poach or steam the salmon fillets, when cooked allow to cool slightly and flake

Ingredients 2. Make béchamel sauce adding half the grated cheese . Salmon Fillets – 6 x 155g 930g 3. Remove from heat and sir in the finely chopped chives. Fresh Spinach 500g Béchamel Sauce 700ml 4. Wash and drain the spinach, place in large saucepan Cheddar Cheese 200g without adding any water. Chives 0.25 Bunch 5. Cook until just wilted, strain to remove any excess liquid.

6. To assemble the dish – lay the salmon on the base of suitable serving dish.

7. Top with the wilted spinach and finally the cheese sauce .

8. Sprinkle with remaining cheese and bake in a hot oven until core temperature is achieved SalmonGoats Cheese and Pasta and Salad Caramelised – Theatre Style Onion Open Tart 10 Portions MF, EF, NF

Method Ingredients 1. This salad is prepared in front of the customer, so all Salmon Fillets 700g ingredients must be placed in suitable serving dishes Penne Pasta – Dried 325g 2. Gently poach or steam the salmon fillets, when cooked Mixed Salad Leaves 400g allow to cool slightly and flake .

Spring Onions 0.5 bunch 3. Cook the pasta until al dente, refresh and drain well

Cherry Tomatoes 180g - 30 4. Wash the lettuce and drain, cut the tomatoes in half lengthways. Salmon Fillets 700g 5. Finely slice the spring onions on an angle Penne Pasta – Dried 325g 6. Place all the individual components in individual bowls 7. To assemble – place the lettuce leaves in the centre of the plate 8. Top with the salmon and penne pasta 9. Scatter / arrange the spring onions and cherry tomatoes SalmonGoats Cheese and Pasta and Salad Caramelised – Theatre Style Onion Open Tart 10 Portions MF, EF, NF

Method

5. Finely slice the spring onions on an angle

6. Place all the individual components in individual bowls

7. To assemble – place the lettuce leaves in the centre of the plate

8. Top with the salmon and penne pasta Scatter / arrange the spring onions and cherry tomatoes Salmon,Goats Cheese Tortellini and and Caramelised Dill Bake Onion Open Tart 10 Portions Chef’s Tip EF, NF Remove salmon from packaging and defrost in fridge overnight

Method Ingredients 1. Steam or poach the defrosted salmon fillets, set aside to Salmon Fillets 700g (4.5) cool. Following the manufacturers instructions, cook the pasta „al dente‟ - refresh Fresh Dill 0.25bunch Three Cheese Tortellini 600g 2. Prepare the béchamel sauce, adding half the cheese, cook for 2 – 3 minutes . Mozzarella Cheese 150g Basic Béchamel Recipe 1.2lt 3. Remove sauce from heat and set aside until just warm, transfer to bowl . Baby Spinach 80g Cracked Black Pepper Pinch 4. Finely chop the dill fronds and wash and dry the spinach. 5. Using your fingers gently flake the salmon. 6. Add the salmon, pasta, dill, spinach and black pepper to the sauce 7. Gently and carefully combine all the ingredients until coated in sauce 8. Transfer to suitable sized baking dish and sprinkle with remaining cheese 9. Bake in a pre-heated oven at 180C, until cheese is melted and core temperature is achieved. Egg Free Vegetarian Main Meals BakedGoats Butternut Cheese andSquash Caramelised with Goat’s OnionCheese Open Tart 10 Portions EF, NF

Method

1. Peel the squash, cut in half just above the bulbous bottom 2. Using the top part of the squash cut into discs 1.5cm tall then with appropriate sized cutter, cut into pucks, make a Ingredients criss-cross pattern on top of each disc 3. Combine the finely chopped garlic, chilli and picked thyme Butternut Squash 2 no ( small ) with the oil . Fresh Garlic 2 cloves 4. Rub this mixture into the flesh of the squash and place into Vegetable Oil 15 ml a pre-heated oven 180C until flesh is just tender and starting to caramelise. Fresh Chilli 0.5no 5. Meanwhile to make the topping – cut the courgettes in half Fresh Thyme 0.2 bunch and cut on the angle, peel and cut the onion into wedges Courgette 200g and cut the peppers into 0.5 cm strips . Red Onion 2 no 6. Place on baking sheet, drizzle with a little oil and roast until tender. Cherry Tomato 200g 7. Cut the tomatoes in half lengthways and add to the cooked Goats Cheese 200g vegetables . Breadcrumbs 100g 8. Combine the breadcrumbs, parmesan and finely chopped Parmesan Cheese 100g parsley 9. Arrange the roasted vegetables on top of the squash, top Peppers 2 no with the goat‟s cheese Parsley 0.25 bunch 10. Finely scatter with the breadcrumb mix and return to the oven for a further 5 minutes and golden brown BlackGoats Eyed Cheese Bean and PotatoCaramelised Burrito / Onion Salsa Open Tart 10 Portions EF, NF

Chef’s Tip To serve cut in half on the angle and serve with salsa sauce

Method Ingredients 1. Pre-soak the black eyed beans, rinse and drain well, drain Tortilla 10 the chick peas set aside Potatoes 300g 2. Peel and cut potatoes into 1cm dice, cook until just tender, Lemon 1no refresh and drain 3. Cook the finely chopped onion and garlic in the margarine Black Eyed Beans 200g until opaque Salsa 110ml 4. Zest and juice the lemon into a suitable sized bowl, add the Chick Peas 300g chilli sauce, chickpeas, potatoes, black eyed beans, Fresh Garlic 3cloves tomatoes and two thirds of the cheese 5. Thoroughly combine all the ingredients, breaking the White Onion 1no potatoes, beans and peas Cheddar Cheese 400g 6. Divide the mixture between the tortillas and roll up into Margarine 10g cigar shaped parcels Cracked Black Pepper Pinch 7. Place tortillas into lightly greased serving dish, sprinkle with remaining cheese Sweet Chilli Sauce 80ml 8. Bake in a pre-heated oven at 180C until cheese is melted Chopped Tinned Tomatoes 600g and core temperature is reached ChickpeaGoats Cheese Potato and& Feta Caramelised Cake with Salsa Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Ensure you drain and dry the potatoes well when making your mash

Method Ingredients 1. Peel and cut potatoes and boil until cooked, drain thoroughly and Potatoes (Cut, cooked & 800g mash. Cool. Mashed) Chickpeas 350g 2. Once the potatoes are cooked, mashed and cooled add the broken chickpeas crumbed feta and a quarter of the salsa add the Feta Cheese (Crumbled) 200g chopped herbs and pepper. Fresh Mint (Chopped) ¼ bunch 3. Shape the mix into 10 equal cakes and place on a oven tray and chill Fresh Parsley (Chopped) ¼ bunch for 20 minutes Tomato Salsa Sauce 250g Cracked Black Pepper Pinch 4. Cook in a pre-heated oven at 180C for 12-15mins and serve immediately with a spoon of the warm salsa ChickpeaGoats Cheese and Potato and SamosaCaramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the Samosa keep the filo under a damp cloth to prevent it drying out Serve with a mint and yoghurt dressing

Method Ingredients 1. Peel and cut the potato into 1cm dice. Finely dice the onion and Filo Paste 500g garlic . 2. Place the potato in a pan of cold water, bring to the boil, reduce to a Vegetable Oil 10ml gentle simmer and cook until just tender, refresh and drain well Potatoes 200g 3. Meanwhile cook the onion in the vegetable oil until opaque, add the garlic and curry powder and cook for a further two minutes. Chickpeas 300g 4. Drain the chickpeas and break slightly but do not puree. White Onion 1 no 5. In a suitable sized bowl carefully mix all the ingredients together, add Garlic 2 cloves the chopped coriander, bind together with just enough of the korma sauce, set aside. Peas ( defrosted ) 150g 6. Melt the margarine. Unroll and cut the pastry sheets in half Curry Powder 1 tspn lengthways. 7. Place one cut sheet on top of another sealing with a little of the Coriander 0.25 bunch margarine . Margarine 50g 8. Place Samosa mix in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to Korma Sauce* (contains sesame) 100g fold – follow the numbers 9. Place on baking sheet, brush with remaining margarine and bake in a pre-heated oven at 165C until golden brown. 10. Transfer to suitable serving dish and serve immediately GoanGoats Vegetable Cheese Curryand Caramelised with Coconut andOnion Lime Open Tart 10 Portions GF, EF, NF

Chef’s Tip Serve with plain boiled or basmati rice

Method Ingredients White Onions 2 no 1. Finely dice the onion, garlic, ginger and chilli. Slice the leek, Leeks 300g peel and cut the squash into 1.5cm dice, prepare the Butternut Squash 500g cauliflower into small florets 2. In a heavy bottomed pan cook the onion in the vegetable oil Cauliflower 400g until opaque Red Lentils ( pre soaked ) 250g 3. Add the leeks, garlic and ginger and continue cooking for a Fresh Garlic 1 clove further two minutes. Fresh Ginger 40g 4. Add the chilli, curry powder, squash and the drained lentils, Fresh Chilli 1 no continue cooking for a further two minutes before adding Curry Powder 2 tspn the prepared vegetable stock and coconut milk. 5. Bring to the boil, then reduce to a simmer adding the lime Limes ( zest and juice) 2 juice and zest Coconut Milk 500 ml 6. Finally add the cauliflower and cook until all ingredients are Vegetable Bouillon* (100442) 10g just tender. Water 300ml 7. Adjust seasoning and transfer to suitable serving dish. Fresh Coriander 0.25 Bunch 8. Sprinkle with roughly chopped coriander . Vegetable Oil 15 ml Goats Cheese, Cheese Lemon and Caramelisedand Herb Risotto Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be served wet When preparing the risotto it is most important to stir the mixture continuously

Method

Ingredients 1. Finely chop the garlic, onion, parsley and chives. Zest and Goats Cheese 220 g juice the lemon Chives 0.25 bunch 2. In a heavy bottomed pan gently cook the onion in the margarine until softened. Parsley 0,25 bunch 3. Add the garlic and the rice, continue cooking until the rice is White Onion 1 no well coated . Fresh Garlic 2 cloves 4. Add a ladleful of stock to the rice and continue stirring until Lemon 1 no the stock is absorbed 5. Continue this way until the rice is soft, tender and creamy in Arborio Rice 800 g texture Vegetable Bouillon* (100442) 15g 6. Beat in the crumbled goats cheese, crème Fraiche and the juice and zest of the lemon Water 800ml 7. Check and adjust the seasoning if required . Margarine 20 g 8. Remove from heat and stir in half the parsley and chives. 9. Transfer to a serving dish and garnish with the remaining Cracked Black Pepper Pinch herbs. Crème Fraiche 150 ml Goats Cheese Cheese and and Caramelised Caramelised Onion Onion Open TartOpen Tart 10 Portions EF, NF

Chef’s Tip Use frozen goats cheese discs for a more even cooking process When scoring the pastry use a blunt knife

Method

1. Peel and finely slice the onions, cook in the margarine until just Ingredients turning brown, set aside to cool Puff pastry sheet, defrosted 0.5 2. Shred the basil leaves and add to the onion mixture Onions 800g Black olives, stoned 40g 3. Preheat oven and place a baking tray in it ( this will help the bottom of the tart cook evenly ) Goats Cheese - sliced 20 slices (200g) 4. Place puff pastry sheet on to silicon paper and score a 2cm edge Fresh basil 0.5 bunch around the sides Margarine 25g 5. Place onions on to pastry and then neatly top with sliced olives and goats cheese

6. Remove tray from oven and place tart including paper on tray, return to oven

7. Cook until golden brown and goats cheese has started to melt MacaroniGoats Cheese ‘Double‘ and Cheese Caramelised with Fried Onion Leeks Open Tart 10 Portions EF, NF

Chef’s Tip Once the cheese is added to the sauce do not allow sauce to boil

Method 1. Cook the pasta in rapidly boiling water until „ al dente „, refresh immediately .

2. Meanwhile prepare the white sauce adding ¾ of each of the cheeses . Ingredients 3. Remove from the heat and add the pepper and ¾ of the finely sliced chives. Macaroni 700g

White Sauce 10 4. At this stage may need to adjust the consistency of the sauce with a little milk Portions 5. Gently combine the well drained pasta to the sauce . Cheddar Cheese 200g

Mozzarella/cheddar mix 200g 6. Quickly sauté the leek roundels in the vegetable oil and add to the pasta

Leeks 200g 7. Transfer to a suitable serving dish, sprinkle with the reserved cheese and bake Vegetable Oil 10ml in a pre-heated oven at 180C until cheese is just melted and pasta is piping hot . Cracked Black Pepper Pinch

Chives 0.5 bunch 8. Sprinkle with the remaining chives and serve immediately PenneGoats Pasta Cheese Vegetable and Caramelised Bake Onion Open Tart 10 Portions EF, NF Chef’s Tip Save broccoli stalks for following days soup or stir-fry

Method

Red onion 1 (150g) 4.When vegetables are almost cooked, remove from heat and add to Garlic 2 cloves (12g) the pasta Broccoli 150g 5.Blanch the broccoli, wash the spinach and add both to pasta Cheese 150g 6.Add half the cheese to the hot béchamel, add to the pasta and Leeks 100g vegetables Mushroom 100g Margarine 10g 7.Very carefully, combine all the ingredients, making sure all are well coated with sauce, adjust seasoning Cracked Black Pepper pinch 8.Transfer to serving dish, top with remaining cheese and bake in pre heated oven at 180c GoatsPolenta CakeCheese with andRatatouille Caramelised & Mozzarella Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine Method

1. Finely chop red onions, rosemary fronds and garlic, cut Ingredients mushrooms in quarters 2. Deseed and cut peppers into 1cm dice, cut unpeeled Polenta 150g aubergine into 1cm dice. Chives 0.25bunch 3. Cut courgettes in half lengthways and then into 1cm.chunks Cracked Black Pepper Pinch 4. In a heavy bottomed pan cook the onion and rosemary until softened. Mozzarella Balls 375g 5. Add the garlic and the remaining vegetables continue Garlic 2cloves cooking for 3 – 4 minutes . Chopped Tomatoes 500g 6. Add the tomato paste, chopped tomatoes and bring to the Tomato Paste 1dssrtspn boil, simmer until cooked. 7. Meanwhile follow manufacturers instructions to make the Red Onion 2no polenta, with the addition of the chives and a little cracked Courgette 500g pepper . Aubergine 1no 8. Pour polenta onto greased tray, when cool cut into 3 inch Rosemary 0.25bunch discs and brand. 9. Assemble the dish – centre the polenta on plate, top with Mushroom 250g ratatouille mix, then slice of mozzarella, tiny drizzle of Yellow Pepper 2no olive oil and a little cracked pepper. 10 Portions Portobello Mushroom and Halloumi Stack EF, NF Chef’s Tip The peppers can also be cooked in oven if no frying pan is available

Method 1. Remove the stem from the mushroom and brush with a Ingredients little vegetable oil, season with black pepper and roast in a pre-heated oven at 180C until just softened Name Weight Portobello Mushroom 10no 2. Deseed the red pepper and cut into 1cm slices, heat a little of the oil in the frying pan and cook until slightly Halloumi 400g charred Red Pepper 2 (300g) 3. Cut the Halloumi into 1cm slices and griddle until golden Vegetable Oil 20ml brown, this can also be done on a Panini machine Cracked Black Pepper Pinch 4. To assemble top the mushroom with the Halloumi Tomato Salsa 80g followed by the red pepper strips and sprinkle with Breadcrumbs 60g breadcrumbs 5. Return to oven and roast until breadcrumbs are golden brown, transfer to serving dish and serve with the warmed salsa sauce GoatsReggae ReggaeCheese Sweet and Potato Caramelised Curry Onion Open Tart 10 Portions MF, EF

Method

5. Add the peas to the curry. Ensure the core temperature is reached (75°C ENG, 82°C SCOT). Garnish with the chopped coriander. GoatsSpicy Vegetable Cheese & andBean CaramelisedQuesadillas Onion Open Tart 10 Portions EF, NF Chef’s Tip Make sure you use a serrated sharp knife to get a clean smooth cut.

Method

Ingredients 1. Mix the ratatouille and the Fajita seasoning and roast for 8- 10mins at 180C, allow to cool and place in a bowl, add Ratatouille Mix 800g the salsa, five bean salad and the chopped coriander Tomato wrap 5 Cheddar/Mozzarella mix 200g 2. Place a wrap on an oven tray spread 1/5 of the veg/salsa mix out evenly, sprinkle 1/5 of the cheese, place another Fajita Spice 15g wrap on top and repeat with all 3 other wraps. Five bean salad 300g Tomato salsa sauce 200g 3. Place in a pre heated oven and cook at 180C for 12- 15mins, allow to rest for 2-3 mins. Fresh coriander ¼ bunch 4. Cut into 10 even wedges and serve straight away. GoatsTempura Cheese of Vegetables and withCaramelised Soy Dipping Onion Sauce Open Tart 10 Portions EF, NF

Chef’s Tip Not only should the vegetables be batched cooked but the batter should be batch prepared as well

Method

Ingredients 1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the courgettes on an angle 1cm wide, slice the peppers into 1cm Aubergine 125g strips and cut the broccoli into small florets Broccoli 125g 2. Cut the Halloumi into1cm strips Courgette 125g Peppers 125g 3. Finely slice the spring onion on a sharp angle and combine with soy sauce and sugar Mushroom 125g Halloumi 250g 4. Pre heat the fryer to 190C

Plain Flour 100g 5. Prepare the batter just before you need it – sift the plain flour and Cornflour 50g corn flour into a bowl and whisk in the ice cold water Sparkling Water – Ice Cold 200 ml 6. Dip the vegetables and cheese into the batter, shake off any excess, Soy Sauce 100 ml then carefully lower into the hot oil Castor Sugar 20g 7. Cook for approximately two minutes until golden and crisp, drain on Spring Onion 0.5 bunch kitchen paper

8. Transfer to a warmed serving dish and serve immediately alongside the dipping sauce GoatsThree Cheese Cheese Tortellini and withCaramelised Tomato and Onion Crème FraicheOpen Tart 10 Portions EF, NF

Chef’s Tip Consistency of sauce may vary but should be able to coat the pasta

Method Ingredients 1. Gently cook the finely chopped onion in the oil until opaque 3 Cheese Tortellini 750g add the finely chopped garlic and continue cooking for a Chopped tomatoes 600g further 2 minutes Tomato purée 75g 2. Add the tomato puree followed by the tinned tomatoes and White Onion 1 no black pepper, veg stock and 250ml water, cook on a Garlic 2 cloves gentle heat for 20-25mins Béchamel sauce 750ml Veg Bouillon* (100442) 15g 3. Add the béchamel, bring back to temperature before removing from the heat stir in the crème Fraiche and Oil 20ml finely chopped parsley Crème Fraiche 250g Cracked Black Pepper Pinch 4. Cook the Tortellini as per manufacturers instructions, drain well and carefully fold into the sauce and serve Fresh Parsley ¼ Bunch immediately. GoatsVegetarian Cheese Mixed Grilland Caramelised Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip When preparing the polenta take care as it can be quite volcanic. If a griddle is not available the cheese and polenta can be branded using a hot skewer Another alternative to brand the cheese and polenta is to use the Panini grill

Method

Ingredients 1. Prepare the seasoned polenta as par instructions ( 50g per Tomato 5 200ml water ). Mushroom 200g 2. Cook for five minutes before transferring to oiled tray, allow Polenta 300g to cool and set . Halloumi 400g 3. Cut the Halloumi into 1cm slices, half the tomatoes lengthways.

4. Cut the mushrooms in half or quarters.

5. When polenta is set cut into 2 inch rounds and if available along with the Halloumi griddle on both sides.

6. Start the mushrooms and sausages in a frying pan with a little oil on the stove, add the tomatoes and grill until cooked .

7. Transfer the components to a suitable serving dish . Reggae Reggae Sweet Potato Curry 10 Portions MF, EF

Method: 1. Soak the peas in water overnight in the fridge. 2. Peel and cut the sweet potato into even sizes. Peel and Ingredients dice the onion. Oil 20ml 3. Drain the peas. Tomatoes 800g 4. Chop the coriander. Sweet Potato 750g 5. Bring a pan of water to the boil, add the peas, cook until Onions, diced 800g tender. Paste Jamaican Jerk 100g 6. Heat the oil in the pan, add the onion & sweet potato, Sauce cook for 3mins, then add the Jamaican paste. Coriander 20g 7. Add the chopped tomatoes, reggae reggae sauce and Yellow Split Peas 125g water, bring to the boil and simmer for 20mins. Water 500ml 8. Add the peas to the curry. Reggae Reggae Sauce 250g 9. Ensure core temperature is reached (75C ENG 82C SCOT). 10. Garnish with the chopped coriander Egg Free Carbohydrates & Vegetables BakedGoats Courgettes Cheese and - Vegetables Caramelised Onion Open Tart 10 Portions GF, EF, NF

Method

1. Pick the thyme, set the leaves and stalks aside

Ingredients 2. Cut the courgettes into 5cm pieces and then into four Courgettes – prepared 850g lengthways weight Fresh Thyme 30g 3. Melt the margarine in a roasting tray, add the courgettes, thyme, stalks and pepper . Cracked Black Pepper Pinch Margarine 15g 4. Transfer to pre-heated oven 180C and cook until tender, remove stalks

5. Transfer to suitable serving dish and serve immediately. PickledGoats CheeseRed Cabbage and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Avoid cooking the cabbage in an aluminium pan

Method

1. Finely shred the red cabbage and slice the onions Ingredients Red Cabbage 1head 2. Sweat in the melted margarine for a few minutes until Apples 2no softened.

Margarine 50g 3. Add the wine vinegar and continue cooking until it Onions 2no evaporates. Demerara Sugar 50g 4. Add the pepper, water and sugar. . Cracked Black Pepper Pinch White Wine Vinegar 200ml 5. Dice the apples ( no need to peel ) and add to the pot . Water 200ml 6. Cover with a lid and continue cooking for about 30 minutes until cabbage is tender. SautéGoats of Cheese Leeks - Vegetablesand Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If the centre of the leek is „ woody „ discard and do not use

Ingredients Leeks – prepared weight 850g Method Margarine 15g Cracked Black Pepper Pinch 1. Remove the root and tip and any damaged outer leaves

2. Slice leeks into 5mm rounds – wash, rinse and drain well.

3. Sauté the leeks in the melted margarine until tender, season with black pepper

4. Transfer to suitable serving dish and serve immediately . ClapshotGoats Cheese- Root Mash and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If available, the swede and potatoes can of course be cooked in the steamer

4. Add the chives and adjust seasoning. ChampGoats Cheese and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Method

GF, EF, NF

Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling until cooked

Ingredients Method Potatoes, peeled 1.2kg Whole grain mustard 3 tbsp 1. Prepare potatoes as usual – either steamer / combination Milk 50ml oven or on the stove

Margarine 40g 2. If available use mixer with balloon attachment for larger quantities

3. Warm milk and margarine in saucepan, slowly add to potato mixture

4. When creamed add mustard and mix thoroughly, serve immediately FondantGoats Cheese Potatoes and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip Be careful to not overcook as they will quickly disintegrate

Method Ingredients New Potatoes 1kg 1. Cut new potatoes in half lengthways, lay in bottom of a BS Vegetable Stock* (100442) 20g tin

Margarine 125g 2. Just cover the potatoes with vegetable stock add cubes of Cracked Black Pepper Pinch margarine and pepper. Water 1000ml 3. Cook in preheated oven at 180C until just cooked.

4. Remove potatoes from stock and transfer to suitable serving dish. Hunter Style Potatoes 10 Portions

GF, EF, NF

Method 1. Cut potatoes in half lengthways, score the surface in a Ingredients criss-cross pattern before placing in a roasting tray Baking Potatoes 5no 2. Melt the margarine and using a pastry brush liberally coat the scored potatoes, sprinkle with paprika and finally with Paprika 2 tspn the cracked pepper Cracked Black Pepper Pinch 3. Place 1cm of water in the bottom of the tray and then Margarine 35g tightly cover with tin foil 4. Place in pre-heated oven at 180C removing the tin foil ten minutes before the end of the cooking process 5. Carefully transfer to suitable serving dish ready for service SpicedGoats CousCheese Cous and Caramelised Onion Open Tart 10 Portions

MF, EF, NF

Chef’s Tip If the cous cous appears to be sticky add a few drops of olive oil

4. Leave to stand for 3-4 minutes until liquid is dissolved.

5. Remove cling film and with a fork separate the grains.

6. Adjust seasoning and serve immediately. Egg Free Accompaniments & Basic Recipes BasicGoats Béchamel Cheese Sauce and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip When warming the milk half an onion studded with cloves and bay leaf may be added to intensify flavour

Ingredients Method Plain Flour 50g 1. In a thick bottomed pan melt margarine, reduce heat and Butter 50g add flour. Milk, warmed 1.2L 2. Continue stirring until mixture leaves edge of pan, increase heat and add the milk a ladle full at a time

3. Stir continually until sauce comes to the boil, then reduce heat and simmer for 5 minutes BasicGoats Veloute CheeseSauce and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip Important to cook the sauce for the 5 minutes to cook out the taste of the flour

Method Ingredients 1. Make the stock Plain flour 50g Margarine 50g 2. In a thick bottomed pan melt margarine, reduce heat and Vegetable stock* (100442) 1.1L add flour. Milk 150ml 3. Continue stirring until mixture leaves edge of pan, increase heat and add the stock a ladle full at a time

4. Stirring continuously until sauce comes to the boil, then reduce heat and simmer for 5 minutes

5. Gradually add the milk, remove from heat. HandmadeGoats Cheese Tortilla and Chips Caramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip If using a fan assisted oven, disengage the fan prior to cooking As an alternative any spice or herb can be used instead of chilli Chips can be prepared up to a week in advance and kept in an air tight container

Ingredients Method Flour Tortilla 5 no 1. Lay a tortilla on a chopping board, brush with a smidgeon Vegetable Oil 20ml of oil, then sprinkle with chill powder Ground Chilli Powder Pinch 2. Lay the second tortilla on top of the first and repeat process with oil and chilli.

3. Continue process until all tortillas are used up.

4. Cut the tortilla stack in half, then each half into half again

5. Finally cut each quarter into three.

6. Lay the individual chips onto a baking sheet and dry in a hot oven . MintedGoats CheeseCucumber and and Caramelised Yoghurt Dressing Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Once the cheese is added to the sauce do not allow sauce to boil

Method Ingredients 1. Finely shred the mint, finely dice the cucumber, combine Natural Yoghurt 100ml with the yoghurt Fresh Mint 0.25bunch Cucumber 0.5 2. Refrigerate until needed ShortcrustGoats CheesePastry and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip When rolling out the pastry, always turn the pastry and roll away from yourself

Method

Ingredients 1. Rub the plain flour and margarine together until they Plain flour 500g resemble fine breadcrumbs Margarine 250g 2. Add enough of the milk until a soft dough is obtained – Water / milk 20ml slightly wet to the touch

3. Wrap pastry in cling film and refrigerate for at least 30 minutes prior to use Egg Free Desserts AppleGoats and Cheese Blueberry and TwiceCaramelised Baked Crumble Onion Open Tart 10 Portions EF, NF

Chef’s Tip Serve warm with hot Vanilla Custard The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

Ingredients Method Solid Pack Apples 700 g 1. Rub the flour and margarine together until it resembles Blueberries 100 g breadcrumbs Plain Flour 180 g Margarine 90 g 2. Add the oats and the two sugars, place mixture onto a baking tray. Caster Sugar 45 g Oats 40 g 3. Cook in a pre-heated oven for approximately 5 mins until Demerara Sugar 45 g just crisp and crusty

4. Remove from oven and as it cools rub through hands to remove any large pieces .

5. Gently combine the apple with the frozen berries and place in serving dish.

6. Top with the crumble mix and bake at 180C until fully cooked . Apple and Cinnamon Twice Baked Crumble 10 Portions EF, NF

Chef’s Tip

The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

Ingredients Method Name Weight Solid Pack Apples 800 g 1. Rub the flour and margarine together until it resembles Cinnamon 1tspn breadcrumbs Plain Flour 180 g 2. Add the oats and the two sugars, place mixture onto a Margarine 90 g baking tray. Caster Sugar 45 g 3. Cook in a pre-heated oven for approximately 5 mins until Oats 40 g just crisp and crusty Demerara Sugar 45 g 4. Remove from oven and as it cools rub through hands to remove any large pieces . 5. Gently combine the apple with the cinnamon and place in serving dish. 6. Top with the crumble mix and bake at 180C until fully cooked . Apple Cracknell 10 Portions EF, NF

Chef’s Tip

The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

Ingredients Method Name Weight Solid Pack Apples 700 g 1. Rub the flour and margarine together until it resembles Ground Ginger Pinch breadcrumbs Ground Cinnamon 1tspn 2. Add the oats, ginger and the two sugars, place mixture Plain Flour 180 g onto a baking tray Margarine 90 g 3. Cook in a pre-heated oven for approximately 5 minutes Caster Sugar 45 g until just crisp and crusty Oats 40 g 4. Remove from oven and as it cools rub through hands to Demerara Sugar 45 g remove any large pieces 5. Combine the apple with the cinnamon and place in suitable serving dish 6. Top with the crumble mix and bake at 180C until fully cooked BayGoats Custard Cheese and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip If available to you use a double boiler

Method

Ingredients 1. In a thick bottomed pan place 500ml of the water on the stove to boil. Custard Powder 110 g Milk Powder 100 g 2. Combine 250ml of the remaining water with the milk Caster Sugar 60 g powder and add to the water on the stove, add the bay leaves. Bay Leaf 2 small Water 1 lt 3. Combine the remaining water with the custard powder and sugar and mix to a paste.

4. Add to the boiling milk whisking continuously until custard thickens .

5. Reduce heat to a gentle heat and cook out for a further two minutes .

6. Remove bay leaves prior to service. Blueberry and Oatmeal Flummery 10 Portions EF, NF

Chef’s Tip

The oatmeal can be toasted in the oven or in a dry frying pan

Method Ingredients Blueberries 150g 1. Place defrosted blueberries in bowl add the sugar and Oats 100g gently break, do not puree, divide between the squat cups Honey 100ml 2. Gently toast the oatmeal, set aside and allow to cool Vanilla Flavouring Few Drops 3. Slightly warm the honey, zest the lemon and whip the Caster Sugar 25g cream to soft peak Lemon 1no 4. Gently fold ¾ of the oatmeal, the lemon zest, vanilla Whipping Cream 600ml flavouring and the honey into the cream 7oz Polarity Squat Cups 10no 5. Carefully pipe or spoon the mixture on top of the blueberries and garnish with remaining oatmeal 6. Transfer to fridge and allow to set for one hour before serving CaramelisedGoats Cheese Dutch and Apple Caramelised Pudding Onion Open Tart 12 Portions EF, NF

Chef’s Tip If time and equipment allows this pudding can be steamed Make breadcrumbs in food processor or freshly grate

Ingredients Method Solid Pack Apples 700g 1. Prepare the suet paste – sift the flour and combine with the suet Soft Brown Sugar 50g 2. Add enough milk to produce a relatively wet dough, wrap and chill Margarine 25g White Breadcrumbs 75g 3. Spread the softened margarine around the inside of the pudding tin, sprinkle with the soft brown sugar . Golden Syrup 4 dessertspns Ground Cinnamon Good Pinch 4. Now line the tin with 2/3 of the rolled out suet paste

Lemons 3 5. Mix together the apples, cinnamon, breadcrumbs, zest of the lemons Raisins or Sultanas 150g and raisins. SR Flour 450g 6. Pack well into the suet lined tin, top with remaining suet paste. Vegetable Suet 225g 7. Seal edges well, trim off any excess and glaze top with a little milk, Milk 300ml make 3 slits.

8. Cook in pre-heated oven at 185C for approx 45 minutes, until pastry is cooked. Honey Baked Bananas 10 Portions GF, EF, NF

Chef’s Tip

Serve with a chilled compote of fruit and crème fraiche – truly sublime (no pun intended)

Ingredients Method: Digestive Biscuits 250g 1. Turn the biscuits into crumbs (food processor / rolling pin) Margarine 80g and combine with the melted margarine Carnation Milk 397g 2. Pressing firmly evenly line the base of a cake tin with the Limes 4 no crumbs and chill for 10 minutes Whipping Cream 350ml 3. Whisk together the cream and carnation milk then add Compote of Fruit 150g the lime juice and zest and the cream will magically thicken! Crème Fraiche 150g 4. Pour into the lined cake tin and refrigerate for at least two hours 5. When set use a hot knife to portion and transfer to suitable serving dish ScottishGoats Cheese Cranachan andwith Caramelised Wild Berries Onion Open Tart 10 Portions EF, NF

Chef’s Tip When raspberries are in season the berries can be substituted for them

Method

Ingredients 1. Combine the oats and icing sugar and toast in a pre-heated oven 180C until golden brown, set aside to cool Oats 100 g Fruits of the Forest 250 g 2. Place defrosted berries ( reserve a few for garnish ) into a Honey 120 ml mixing bowl and add the warmed honey, gently crush Whipping Cream 600 ml together Icing Sugar 50 g 3. Add the toasted oats ( reserve a few for garnish ) to the mixture and stir until combined

4. Meanwhile whip the cream to soft peak stage

5. Gently fold the oat mixture into the cream until thoroughly combined

6. Transfer to a suitable serving dish and sprinkle with the reserved fruits and oats ShortbreadGoats Cheese Fingers and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip Can be made the day before and kept in an air-tight container

Ingredients Method Plain Flour 180 g 1. Beat the margarine and caster sugar together until smooth Caster Sugar 55 g Margarine 125 g 2. Stir in the flour to create a smooth paste

Granulated Sugar 25 g 3. Turn on to a lightly floured work surface and roll out to a thickness of 1cm

4. Cut into fingers and place on a baking tray, prick each finger with a fork

5. Sprinkle with granulated sugar and chill for 15 minutes

6. Bake in a pre-heated oven at 190C until a pale golden brown

7. Transfer to a wire rack and set aside to cool SparklingGoats Cheese Tropical and Fruit Caramelised Jelly Onion Open Tart 10 Portions EF, NF

Chef’s Tip Works well with other tropical fruits and other flavours of jelly

Method

Ingredients 1. Whisk the jelly crystals into200ml of boiling water, set aside to cool Sparkling Water 1.2 lt 2. Meanwhile peel and remove the stone from the mango, before cutting into 0.5cm dice Fresh Mango 1 no Passion Fruit 2 no 3. Divide the mango and place in bottom of 10 small cubic bowls Orange Jelly Crystals 300g 4. When the jelly is cool but before it has set whisk in the sparkling Water 200 ml water

5. Pour jelly into the cubic bowls and refrigerate to set

6. Meanwhile cut passion fruits in half and with a teaspoon remove seeds, flesh and juice

7. When the jelly has set top with the passion fruit extract and serve SummerGoats Cheese Pudding and with Caramelised Crème Fraiche Onion Open Tart 10 Portions EF, NF

Chef’s Tip This dish must be made the day before. Use a pudding bowl for best effect. Works best if the bread is a day or two old

Ingredients Method 1. Place water and sugar in a saucepan and gently simmer for until the Sliced White Bread 0.5 Loaf sugar has dissolved . Mixed Frozen Berries 600g 2. Bring to the boil then add the frozen berries, then reduce heat again to a gentle simmer Caster Sugar 100g 3. Cook the fruit for 3 to 4 minutes – the fruit should be softened, Fresh Strawberries 100g mostly intact with the juices running, strain the juice and set aside 4. Meanwhile cut the crusts off the bread and cut in half lengthways Water 40ml 5. Line a pudding basin with cling film Crème Fraiche 300g 6. Dip each piece of bread into the reserved juice and starting at the bottom line the bowl, slightly overlapping as you go, ,the bread should slightly sit proud of the rim of the basin . 7. Remove the hull from the strawberries and cut in four lengthways add to the cooked fruit 8. Spoon the fruit into the bowl, adding any remaining juices 9. Top the fruit with the remaining bread, trimming as necessary, theses final pieces should also sit proud of the rim of the bowl 10. Loosely cover with cling film, place a baking sheet on top and then weigh down with a 1kg weight, finally refrigerate overnight. 11. For service turn out on a deep serving plate, removing the cling film, serve with a spoonful of chilled crème fraiche SweetGoats Apple Cheese and and Sultana Caramelised Samosa Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent drying out

Method Ingredients 1. Drain the apples well and chop into a rough dice, combine Filo Pastry 500g with the cinnamon, demerara sugar and sultanas Solid Pack Apples 500g Sultanas 100g 2. Melt the margarine, roll out the filo and cut in half lengthways Margarine 50g Caster Sugar 50g 3. Place one cut sheet on top of another sealing with a little Cinnamon 1 tspn margarine. Demerara Sugar 80g 4. Place filling in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to fold – follow the numbers

5. Place on baking sheet, brush with remaining margarine, sprinkle with caster sugar and bake in a pre-heated oven at 185C and cook until golden brown

6. Transfer to suitable serving dish and serve immediately SweetGoats Mincemeat Cheese and and Caramelised Pear Samosa Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent drying out

Method Ingredients 1. Drain the pears well and cut into 1cm dice, gently combine Filo Paste 500g with the mincemeat Mincemeat 300g 2. Melt the margarine, roll out the filo and cut in half Pears 300g lengthways. Margarine 50g Caster Sugar 50g 3. Place one cut sheet on top of another sealing with a little margarine.

4. Place filling in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to fold – follow the numbers

5. Place on baking sheet, brush with remaining margarine, sprinkle with sugar and bake in a pre-heated oven at 185C and cook until golden brown

6. Transfer to suitable serving dish and serve immediately . GoatsToffee CheeseApple and and Twice Caramelised Baked Crumble Onion Open Tart 12 Portions EF, NF

Chef’s Tip The boiling of the milk can be done days / weeks in advance 1 tin for 20 portions

Method

1. Place condensed milk tin ( unopened ) into saucepan of water and Ingredients boil for 3 hours Solid Pack Apple 600g 2. Prepare the crumble mix by rubbing the margarine and flour Margarine 90g together. Plain Flour 180g 3. Once they are the texture of breadcrumbs add the sugars and oats, Sugar Caster 45g mix well Condensed Milk 100g 4. Place mixture on baking tray. and cook in hot oven until just crisp Sugar Demerara 45g and crusty – 5 mins Oats 40g 5. As mixture is cooling rub through hands to separate any large crumble pieces.

6. Place apples into suitable serving dish and spoon toffee over .

7. Finish with the crumble mix and bake in a pre-heated oven at 185C until cooked.

8. Serve with hot custard. Vanilla and Coconut Rice Pudding 10 Portions EF

Chefs Tip: Do not cook in BS/Aluminium tin as liquid will take on a grey colour

Ingredients Method: Pudding Rice 270g 1.Grease a deep non aluminium tin with margarine Desiccated Coconut 120g 2.Thoroughly wash and drain the rice before placing in the tin along Fresh Milk 2.2litres with the milk, sugar, vanilla and milk – stir well Margarine 20g 3.Cover with a tight fitting lid and steam for approximately 45 Vanilla Flavouring 1tspn minutes – rice should be tender and liquid creamy in texture Granulated Sugar 150g 4.Toast the coconut until golden brown – either in the oven or under the grill 5. Transfer the rice pudding to a suitable serving dish with the toasted coconut served separately VanillaGoats CustardCheese Sauce and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip

If available use a double boiler to make the custard

Method Ingredients 1.In a thick bottomed pan place 500ml of the water on the Custard powder 110g stove to boil Milk powder 100g Water 1 L 2.Combine 250ml of water with the milk powder and mix to a paste, add to the water on the stove Caster Sugar 55g Vanilla Essence 1 tsp 3.Combine the remaining 250ml of water with the custard powder and sugar and mix to a paste

4.When the milk has reached boiling point add the custard paste and continue whisking until it thickens

5.Reduce heat and cook out for two / three minutes, whisking continually

6.Add the vanilla flavouring a few drops at a time, until the required flavour is achieved WildGoats Berry Cheese Fool with and ShortbreadCaramelised Finger Onion Open Tart 10 Portions EF, NF

Chef’s Tip When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before

Ingredients Method Fruits of the Forest 400 g 1. Prepare the custard as per manufactures instructions, Milk 700 ml transfer to a bowl and chill Custard Powder 150 g 2. Blend the defrosted berries, including any juices and add to the custard

3. Transfer to a suitable dish / jug and keep chilled until service

4. Serve with shortbread finger – see separate recipe Egg Free Homebakes ChewyGoats MuesliCheese Fruit and Bar Caramelised Onion Open Tart 20 Portions EF, NF

Method

1. Mix all the ingredients in a bowl. Ingredients 2. Line a baking tray with grease proof paper Chopped dried apricots 225g Apples cored and grated 3 3. Press the mixture in to the tray evenly and press down Rolled oats 450g firmly. Apple juice 50ml 4. Bake in a pre heated oven for 40 - 45 minutes at 190c/375f Margarine 100g of Gas 5. Golden syrup 150ml Sultanas 50g 5. When golden brown cool on a cooling rack, portion and serve. Chopped dates 50g ChocolateGoats Cheese Orange and Crispy Caramelised Bar Onion Open Tart 20 Portions EF, NF

Chef’s Tip Keep in an air tight container for extended life.

Method

Ingredients 1. Zest the oranges and remove the juice. Rice crispies 300g Margarine 150g 2. Boil the butter, syrup, zest and juice in a pan for approx ten minutes until you have a syrup. Golden syrup 360g Milk powder 80g 3. Take off the stove and add the milk powder and cocoa to oranges 6 the syrup and whisk in very quickly. Cocoa powder 70g 4. Pour the syrup mixture over the rice crispies and mix in well until you have all the crispies covered with the syrup.

5. In a baking tin pre lined with grease proof paper, pour the mixture in and smooth over until it is flat and evenly covered.

6. Leave to set in a cool place.

7. When set, portion and present for service. CitrusGoats Crispy Cheese Bar and Caramelised Onion Open Tart 24 Portions EF, NF

Chef’s Tip

Keep in an air tight container for extended life.

Method

Ingredients 1 Zest the fruit and remove the juice. Rice crispies 300g 2. Boil the butter, syrup, zest and juice in a pan for approx ten Margarine 150g minutes until you have a syrup. Golden syrup 360g 3. Take off the stove and add the milk powder to the syrup Milk powder (contains 140g sesame) and whisk in very quickly. oranges 3 4. Pour the syrup mixture over the rice crispies and mix in well Lemons 3 until you have all the crispies covered with the syrup.

5. In a baking tin pre lined with grease proof paper, pour the mixture in and smooth over until it is flat and evenly covered.

6. Leave to set in a cool place.

7. When set, portion and present for service. Cornish Fairings Number of portions 24 EF, NF Ingredients Amount Margarine 100g Granulated Sugar 100g Golden Syrup 100g Plain Flour 225g Baking Powder 1tspn Bicarbonate of Soda 1tspn Ground Ginger 1tspn Mixed Spice 1tspn Ground Cinnamon 1tspn Golden Syrup and Oat Cookies Number of portions 25 EF, NF Ingredients Amount Plain Flour 570g Margarine 325g Granulated Sugar 325g Rolled Oats 100g Golden Syrup 200g Baking Powder 40g Bicarbonate of Soda 20g Golden Syrup Cookies Number of portions 24 EF, NF Ingredients Amount Plain Flour 260g Margarine 130g Caster Sugar 130g Golden Syrup 130g Ground Ginger 1½tsp Bicarbonate of Soda 1½tsp Baking Powder 1½tsp Melting Moments Number of portions 10 EF Ingredients Amount Plain Flour 225g

Caster Sugar 150g

Margarine 175g

Baking Powder 3tspn

Desiccated Coconut 40g Vanilla Essence 1tspn Shortbread Rounds Number of portions 24 EF, NF Ingredients

Amount Plain Flour 700g

Margarine 400g

Caster Sugar 200g

Vanilla Essence 5ml

Granulated Sugar 15g SpicedGoats DateCheese Bars and Caramelised Onion Open Tart 20 Portions EF

Method

1. Line a baking tin with greaseproof paper

2. Juice the oranges and soak the chopped dates overnight with the nutmeg and cinnamon. Ingredients Dried chopped dates 360g 3. Melt the margarine and syrup in a warm pan Oranges 2 4. Slowly fold all the dry ingredients to the melted mixture. Sugar 155g Plain flour 100g 5. Take half of mixture and line the BS base with it, pressing Baking Powder ½ tsp firmly down Cinnamon 1/2tsp 6. Arrange the soaked dated on to the top of the prepared Coconut 40g mixture. Margarine 270g Oats 400g 7. Then evenly top with the second half of the oat mixture. Golden syrup 100g 8. Bake in a pre heated oven at 160c/325f or Gas 3 for 35-40 minutes.

9. Cool on a wire rack, dust with icing sugar, portion and serve. Yorkshire Fruit Parkin Number of portions 24 EF, NF Ingredients Amount Water 400ml Margarine 100g Light Brown Sugar 175g Golden Syrup 225g Black Treacle 225g Sultanas 100g Mixed Peel 50g Plain Flour 450g Oatmeal 225g Mixed Spice 2tspn Ground Ginger 1.5tspn Bicarbonate of Soda 1tspn Egg Free Mid Morning Break Name of Dish Cheese and chive potato cake Number of portions 10 EF,NF Ingredients Item Amount Supplier Code sap Grated cheddar cheese 300g Brakes chilled

Potatoes prep 900g Brakes chilled

Chives 45g Brakes chilled

Polenta flour 100g Oil 40ml Brakes ambient

White onions 100g Brakes chilled

1. Peel and chop the onion very finely. 2. .Sauté the onions in the oil and cool slightly. 3. Cut the potatoes to an even size and boil until cooked, drain the cooked potatoes well and dry in the pan on the stove for a few minutes, when dry, mash until smooth. 4. Add the chopped chives, onions and cheese to the mashed potato and cool slightly. 5. Roll the potato mix in cling film into a thick sausage shape and place in the fridge to cool for an hour. 6. When cool, slice the sausage potato into ten even slices and dust with the polenta flour. 7. .Place the potato cakes in a greased tray and bake in an oven at 220o for 15 minutes until golden brown. 8. .Place on a white ceramic dish taking care with presentation.

Chef‟s Tip Make sure the potatoes are very dry, this will make them firm when cooked. CheesyGoats CheeseHerb Bagel and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip The Bagels can be assembled the day before and refrigerated until needed

Method

1. Defrost the Bagels in the fridge overnight Ingredients 2. Slice the bagels in half to create two hoops Bagel 100g Plain (contains 5 each sesame) 3. Place them on a oven proof tray with the cut surface up Grated Cheddar Cheese 200g 4. Brush evenly with the olive oil Fresh Parsley ¼ Bunch 5. Pick the leaves from the thyme and parsley and chop finely

Fresh Thyme ¼ Bunch 6. Mix the chopped fresh herbs with the grated cheese in a bowl

Olive Oil 20ml 7. Carefully sprinkle the herby cheese mix over the oiled bagel

8. Ensure all the cheese mix is on the bagel not the tray

9. Place in a pre heated oven 180C for 6-8mins or until the cheese mix is just golden

10. Serve immediately GoatsLoaded Potato Cheese Skins andFilled Caramelisedwith Tomato, Cheese Onion & Chives Open Tart 10 Portions GF, EF, NF

Chef’s Tip The potatoes can be cooked and scooped the day before or just cooked

Method

1. Make up bread mix as per manufacturers instructions with warm water & garlic 2. Divide into 100 pieces & roll into balls 3. Place on baking sheet, brush with pizza sauce and grated cheese and allow to prove until twice there original size 4. Bake in hot oven 190c for 12 mins 5. Serve in a container

HINTS & TIPS Sell Mayo sachet separately if requested Bacon and Cheese Panini EF, NF Number of portions Secondary 10 Ingredients

Item Amount Bacon 300g Panini bread 10 Cheese grated 200g

1. Cook the bacon and cut into ½” pieces 2. Divide the bacon and place in the sliced Panini rolls 3. Divide the grated cheese and place equal portions on the chopped bacon 4. Cook on a Panini grill or sandwich toaster until golden brown and core temperature of a minimum of 65C. Bacon Roll/Bap/Sandwich MF, EF, NF Number of portions Secondary 10 Ingredients

Item Amount Bacon rashers 20 Floured Bap or 10 Bread bloomer white or brown 20 slices

1. Bake the bacon until golden brown 2. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service.

Chefs Tip: To keep this recipe milk free please do not add any butter or spread to the bread. Cheese and Tomato Panini EF, NF Number of portions Secondary 10 Ingredients

Item Amount Panini rolls 10 Grated cheddar 300g Tomato 5

1. Slice the Panini roll length wise two thirds the was through 2. Slice each tomato into eight slices. 3. Place four slices of tomato into each sliced Panini and divide the cheese in to equal amounts and top the tomatoes with the cheese 4. Place on the Panini grill or a sandwich toaster to cook until golden brown. 5. Keep warm in a hot plate before service. Chicken and Cheese Toastie EF, NF Number of portions Secondary 10 Ingredients

Item Amount Cooked chicken strips 300g Pizza sauce 150ml Healthy Options White or Brown sliced bread 20 Slices Grated cheddar 150g

1. Defrost the chicken strips in a fridge overnight 2. Spread one spoon of sauce on each slice of bread 3. Place even amounts of chicken on each slice, then sprinkle even amounts of cheese on each, 4. Place second slice of bread on the open sandwich. 5. Cook on a Panini grill or sandwich maker until golden brown. 6. Keep warm before service Chicken Fillet Ciabatta Roll MF, EF, NF Number of portions Secondary 10 Ingredients

Item Amount Ciabatta roll 10 Chicken fillet, skin off 5 Tomatoes 3 Iceberg lettuce 1/2 Ground black pepper 3g

Number of portions Secondary 10 Ingredients

Item Amount Panini rolls 10 Cooked chicken strips 400g Tikka RTA sauce 400g

1. Defrost chick over night in the fridge. 2. Combine the defrosted chicken and the Tikka sauce together. 3. Slice the Panini bread two thirds the way through down the length of the roll 4. Divide the mixture between each roll and fill evenly 5. Cook in a Panini grill or sandwich toaster until golden brown 6. Keep warm in a hot plate before service. Hickory Smoked BBQ Chicken GF, MF, EF Number of portions Secondary 10 Ingredients

Item Amount Chicken breast diced 850g Hickory BBQ paste 100g Wooden skewer 10 Mixed peppers 1

Item Amount Chicken breast diced 750g Jamaican jerk paste 100g Wooden skewers 10 Mixed peppers 1 Water 15ml

1. Let down the Jerk paste with 1 dessertspoon of water and mix with the diced chicken 2. Push the marinated chicken alternating with the mixed co loured peppers 3. Cook in a pre heated oven at 220C for 12 minutes Pizza Pinwheel Twist Number of portions 10 EF, NF Ingredients

Amount Dough Ball 420g 2 each Trattoria Pizza Sauce 120ml Cheddar Cheese Mild grated 200g Fresh Basil ½ Bunch

1. Defrost Dough balls overnight in fridge 2. Roll out defrosted dough ball evenly on a floured table until 40cm in diameter and 2-3mm thick 3. Share the pizza sauce between the two dough disks and spread evenly leaving a 2cm boarder around the outside clear 4. Finley shred the basil and scatter evenly onto the sauced area 5. Scatter ¾ of the grated cheese evenly across the sauce area 6. Gently roll the disk from front to back being careful not to squeeze the filling out 7. Slice the pizza log into 5 disks 8. Place them on a greased tray with 8-10cm space between each one 9. Allow them to prove for 30-40mins in a warm area of the kitchen 10. Sprinkle the remaining cheese onto the top of each wheel 11. Place in a pre heated oven 190 C for 12-15mins 12. Serve whilst hot

Chef‟s Tip: They can be made the day before and stored in the fridge then brought out to prove and cook as per instructions Puff Pastry Savoury EF, NF Number of portions 10

Ingredients

Item Amount Puff pastry sheet 1 sheet Pizza sauce 100g Grated cheese 200g Oil 5ml Peppers 1

Item Amount Arrabiatta RTU sauce 150g Sweet chilli RTU sauces 75g Panini Roll 10 Grated cheese 200g Onion 1

1. Peel and slice the onion finely, 2. Combine the sauce, cheese and the sliced inions. 3. Spread bottom of bread with an even amount of mixture 4. Place the to on 5. Cook on a Panini grill or a sandwich toaster until golden brown Tikka Chicken Kebabs GF, EF, NF

Number of portions 10 Ingredients

Item Amount Chicken breast diced 750g Tikka paste 30g Wooden skewers 10 Mixed peppers 1 water

1. Marinade chicken with paste with a dessertspoons of water if required. 2. Push chicken onto skewer, alternate with ½” diced coloured peppers 3. Cook in a hot oven until core temperature is achieved. Vegetable Panini EF, NF Number of portions Secondary 10 Ingredients

Item Amount Panini roll 10 Tomatoes 5 Grated cheese 300g Mixed peppers 1 1/2 Onion 1 Rapeseed oil 10g

1. Slice tomatoes into eight slices 2. Slice peppers and onions into thin lengths and fry in oil for five minutes. 3. Lay tomatoes on bottom half of Panini, top with peppers, onions and cheese. 4. Cook in Panini grill or toasted sandwich maker until core temperature is reached. Nut Free Recipes

* Please use vegetable bouillon paste Nut Free Main Meals AromaticGoats Cheese Soy Pork and with Caramelised Egg Noodles Onion Open Tart 10 Portions MF, NF Chef’s Tip The ideal dish for batch cooking and putting together as close to service as possible or even to cook theatrically in front of the customer

Method

1. Place vegetable stock, soy sauce, finely chopped ginger, Ingredients finely chopped garlic and Chinese five spice in a saucepan and bring to a gentle simmer Pork 850 g 2. After 2 minutes add the pork Soy Sauce 75 ml 3. Simmer for 10 minutes until tender, then remove pork and Chinese Five Spice 2 tspn drain, reserve the liquor 4. Meanwhile soak the noodles in warm water until Vegetable Bouillon* (100442) 7g rehydrated, then drain well 5. Peel and cut the red onion in half lengthways then finely Water 400ml slice Vegetable Oil 25 ml 6. Quarter the Savoy cabbage, remove the core and finely Savoy Cabbage 300 g slice Red Onion 1 no 7. In a wok heat the vegetable oil, add the onion and cook until softened, add the cabbage and pork and cook for a Fresh Garlic 2 cloves further minute over a high heat Coriander 0.25 bunch 8. Re-heat and season the noodles, place down the centre of Fresh Ginger 1 head serving dish. Egg Noodles 500 g 9. Top with the pork mixture and then two to three ladles of the reserved liquor 10. Finally garnish with shredded coriander GoatsBeef and Cheese Mushroom and Caramelised Pie Onion Open Tart 10 Portions EF, NF Chef’s Tip It may be necessary to seal the beef in several batches to prevent boiling If time permits make individual pies

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need Ingredients to be done in batches

Beef Chuck 850 g 2. Remove beef from pan and set aside 3. In same pan cook the finely diced onions until softened White Onion 2 no then add the finely diced garlic, thyme leaves and bacon Streaky Bacon – cut into 5mm strips 150 g strips, continue cooking for a further 2 minutes 4. Return the beef to the pan add the tomato puree, stir well Fresh Garlic 2 cloves 5. Add the vegetable stock along with the halved mushrooms Cracked Black Pepper Pinch and bring to the boil Button Mushrooms 220 g 6. Add enough gravy mixture to create a thinnish sauce Vegetable Oil 25 ml 7. Transfer contents in BS tin or similar and cover with lid

Vegetable Bouillon*(100442) 15g 8. Place into a pre-heated oven at 150C and cook until beef is tender – up to 3 hours Water 800ml 9. Meanwhile remove crusts from bread and cut 1cm dice, Gravy Granules 20 g place in bowl and toss with the olive oil and a little pepper, Tomato Puree 2 tblspn transfer to a baking sheet and bake in a hot oven until Fresh Parsley 0.2 bunch golden brown and crisp

Fresh Thyme 0.2 bunch 10. When beef is cooked adjust seasoning and if necessary thicken sauce Olive Oil 25 ml 11. Transfer to serving dish garnish with croutons and finely Sliced White Bread 2 slices chopped parsley BeefGoats Bourguignon Cheese and with Caramelised Olive Croutons Onion - Halal Open Tart 10 Portions MF, EF, NF

Method

1. In a heavy bottomed pan heat the vegetable oil, add the well seasoned beef and brown on all side, this may need to be done in batches Ingredients 2. Remove beef from pan and set aside Beef Chuck 850 g 3. In same pan cook the finely diced onions until softened White Onion 2 no then add the finely diced garlic, thyme leaves, continue cooking for a further 2 minutes Fresh Garlic 2 cloves 4. Return the beef to the pan add the tomato puree, stir well Cracked Black Pepper Pinch 5. Add the vegetable stock along with the halved mushrooms Button Mushrooms 220 g and bring to the boil Vegetable Oil 25 ml 6. Add enough gravy mixture to create a thinnish sauce 7. Transfer contents in BS tin or similar and cover with lid Vegetable Bouillon* (100442) 15g 8. Place into a pre-heated oven at 150C and cook until beef is tender – up to 3 hours Water 800ml 9. Meanwhile remove crusts from bread and cut 1cm dice, Gravy Granules 20 g place in bowl and toss with the olive oil and a little pepper, Tomato Puree 2 tblspn transfer to a baking sheet and bake in a hot oven until Fresh Parsley 0.2 bunch golden brown and crisp 10. When beef is cooked adjust seasoning and if necessary Fresh Thyme 0.2 bunch thicken sauce Olive Oil 25 ml 11. Transfer to serving dish garnish with croutons and finely Sliced White Bread 2 slices chopped parsley BobotieGoats Cheese– A Classic and South Caramelised African Curry Onion Open Tart 10 Portions NF Chef’s Tip A bay leaf or two may be placed between the meat and the custard to aid the presentation

Method

1. Cook the finely chopped onions in the oil until softened add Ingredients the grated carrot, finely chopped garlic and curry powder, Minced Beef 1 kg continue cooking until softened Sliced Bread – Crusts Off 2 slices 2. Add the minced beef and cook until meat is browned, White Onions 1 no meanwhile soak the bread in 50ml of the milk and the vinegar Vegetable Oil 25 ml 3. Stir in the sultanas, thyme leaves, mango chutney, the Milk 350 ml soaked bread and any excess milk and vinegar mixture, Curry Powder 3 tspn season generously with cracked black pepper . Sultanas 50 g 4. Place mixture into greased serving dish and smooth out, Cracked Black Pepper Pinch cook in pre-heated oven at160C for 60 minutes Fresh Garlic 2 cloves 5. Meanwhile mix the eggs with the remaining milk and turmeric and season, pour through a sieve into clean bowl Eggs 3 no 6. Remove meat from oven and pour egg mixture over Carrots 160g increase oven to 180C and bake for about 35 minutes or Fresh Thyme 0.2 bunch until topping is set and golden and the filling is bubbling Turmeric 1 tspn hot White Wine Vinegar 2 tblspn Mango Chutney 2 tblspn CharGoats Siu Cheese Pork and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Method

Chef’s Tip Clean the serving dish before and after it goes in the oven

Method

Ingredients 1. Finely slice the red onion, chop the garlic and chilli, slice the peppers, dice the white onion Chicken - diced 600g 2. For the tomato sauce - In a heavy bottomed pan cook the white Red Onion 1 onion in a little of the vegetable oil until opaque 3. Add the thyme along with the tomato puree and finally the chopped White Onion 1 tomatoes. Flour Tortillas 10 no 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove from the heat . Fresh Chilli – red - deseeded 1 no 5. For the filling - In another pan cook the red onion in the remaining oil Fresh Garlic 2 cloves until opaque, add the chicken, garlic, chilli and cracked pepper, Tinned Chopped Tomatoes 400 g continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Tomato Puree 40 g drained beans Red / Yellow Pepper 170 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the dish – lay a tortilla down flat and place the chicken mixture into Grated Cheese 150 g centre, fold two opposite edges in and roll up tightly Cracked Black Pepper Pinch 8. Place tortillas in a lightly oiled serving dish attempting to keep a space between each. Thyme 0.2 bunch 9. Cover with the tomato sauce then sprinkle with the cheese Vegetable Oil 10 ml 10. Bake in a pre-heated oven at 180C until cheese is golden and sauce is bubbling Five Bean Salad 300 g GoatsChicken Cheese Chive andand CaramelisedMushroom Pie Onion Open Tart 10 Portions EF, NF Chef’s Tip If available and time permits use individual pie dishes

Method

Mushrooms 200g 3. Add the mushrooms and the veloute, bring to the boil then Cracked black pepper pinch reduce to a simmer until chicken is just cooked

Method 1. Peel and finely slice the onion into semi circles, finely chop the garlic Ingredients 2. In a heavy bottomed pan cook the onion in the vegetable oil without colour. Chicken - Diced 800g 3. Add the garlic and chicken and cook until sealed on all sides. White Onion 200g 4. Add the sauce and bring to the boil then reduce to a gentle Korma Sauce 600ml simmer. Vegetable Oil 20ml 5. When the chicken is cooked remove from heat, add half the shredded coriander . Fresh Garlic 2 cloves 6. Transfer to serving dish and garnish with remaining shredded Fresh Coriander 48g coriander Raitta 120ml 7. Serve with cucumber and mint raitta ChickenGoats Cheese and Bean and Enchiladas Caramelised - Halal Onion Open Tart 10 Portions EF, NF

Chef’s Tip Clean the serving dish before and after it goes in the oven Method 1. Finely slice the red onion, chop the garlic and chilli, slice the peppers, dice the white onion Ingredients 2. For the tomato sauce - In a heavy bottomed pan cook the white onion in a little of the vegetable oil until opaque Chicken breast, diced 600g 3. Add the thyme along with the tomato puree and finally the chopped Red Onion 1 tomatoes 4. Bring to the boil, reduce to a simmer, cook for 5 minutes, remove White Onion 1 from the heat Flour Tortillas 10 no 5. For the filling - In another pan cook the red onion in the remaining oil until opaque, add the chicken, garlic, chilli and cracked pepper, Fresh Chilli – red - deseeded 1 no continue cooking until chicken is browned and almost cooked 6. Add the peppers, cook for a further minute add the rinsed and well Fresh Garlic 2 cloves drained beans Tinned Chopped Tomatoes 400 g 7. Set mixture aside to cool slightly, warm the tortillas. To assemble the dish – lay a tortilla down flat and place the chicken mixture into Tomato Puree 40 g centre, fold two opposite edges in and roll up tightly Red / Yellow Pepper 170 g 8. Place tortillas in a lightly oiled serving dish attempting to keep a space between each. Grated Cheese 150 g 9. Cover with the tomato sauce then sprinkle with the cheese Cracked Black Pepper Pinch 10. Bake in a pre-heated oven at 180C until cheese is golden and sauce is bubbling Thyme 0.2 bunch Vegetable Oil 10 ml Five Bean Salad 300 g ChickenGoats Cheese Biryani and Caramelised Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Garnish with finely chopped coriander just prior to service

Method

1. Peel the potatoes and cut into 1cm dice, cut mushrooms in Ingredients half lengthways and finely dice the onion Chicken Thighs 20 no 2. Season the chicken with black pepper and seal in the hot oil, transfer to oven proof dish In the same pan sauté the White Onion 1 no potatoes until coloured ,transfer to the chicken pot Mushrooms 200g 3. In the same pan, gently cook the onions until almost Bacon 150g opaque add the mushrooms, continue cooking for 2 Potatoes 400g minutes before transferring to the chicken pot 4. Prepare the gravy mix using the vegetable stock and cover Gravy Mix ? the chicken Water 800ml 5. Seal the dish with tin foil and place in pre-heated oven at Fresh Parsley 80g 180C Vegetable Oil 20ml 6. Meanwhile cut the bacon into thin strips and cook until crisp in the original pan Cracked Black Pepper Pinch 7. Finely chop the parsley Vegetable Bouillon* (100442) 15g 8. When the chicken is cooked transfer to a suitable serving dish and garnish with the bacon and chopped parsley ChilliGoats Beef Cheese Tacos withand SalsaCaramelised Sauce Onion Open Tart 10 Portions MF, EF, NF

Method: 1. At an angle and using a very sharp knife score the chicken cutting through the skin and flesh to the bone – two cuts Ingredients 2. Prepare the marinade - combine the soy sauce with the Chicken Thighs 20 no honey, Chinese five spice, finely chopped onion and garlic Fresh Garlic 2 cloves 3. Combine the marinade with the chicken and leave to Chinese Five Spice 1.5 tspn marinade in fridge for at least two hours preferably Soy Sauce 60ml overnight Honey 80g 4. Place chicken on baking tray and cook in pre-heated White Onion 1 no oven at 180C until chicken is dark golden brown and core Spring Onion 0.5 bunch temperature is achieved 5. During the cooking process baste regularly with the juices that fall to the bottom of the tray 6. Transfer to a suitable serving dish and garnish with finely sliced spring onions that have been cut on a sharp angle 10 Portions ClassicGoats ChickenCheese Tikka and MasalaCaramelised Onion Open Tart GF, EF, NF

Chef’s Tip If only making small quantities this dish can be made in a wok in minutes

Method

6. Transfer to serving dish and garnish with remaining shredded coriander

7. Serve with cucumber and mint raitta 10 Portions CornishGoats Cheese Pasty Slice and Caramelised Onion Open Tart NF Chef’s Tip An ideal dish to cut and serve in front of the customer, could be served with a little extra gravy

Method 1. Make the shortcrust pastry according to the recipe, cover and leave to rest Ingredients 2. Peel the carrots, turnip and potatoes and cut into 0.5 cm dice Pastry (shortcrust) 10 Portions 3. In a heavy bottomed pan heat the oil, add the finely diced Minced Lamb 750 g onion and cook until opaque. White Onion 1 no 4. Add the lamb and cook until well browned add the potatoes, vegetables and herbs . Carrot 200 g 5. Season and continue cooking for five minutes, before Turnip 200 g adding 100 ml of water. Potato 200 g 6. Thicken the mixture with the gravy granules – the idea Vegetable Oil 25 g being to bring all the ingredients together.- set aside to cool Cracked Black Pepper Pinch 7. Meanwhile roll out the pastry into a rectangle 20 cm wide Gravy Mix 25 g 8. Lay the mixture lengthways down one half, coat the edges Egg 1 no with a little of the beaten egg before folding the pastry Water 100ml over the meat and sealing all edges 9. Crimp the edges, egg-wash and make three slits along the Mixed Herbs 1tspn top 10. Cook in a pre-heated oven at 180C for 40 minutes until pastry is golden brown. and core temperature is achieved GoatsCumberland Cheese Sausage and Caramelised Ring with Colcannon Onion Open and Tart 10 Portions Caramelised Red Onion Gravy EF, NF Chef’s Tip If time allows seal the sausage in little oil via frying pan before placing in oven

Method

1. Prepare creamed potatoes as usual – steamer / Ingredients combination oven or on stove 2. Prepare and cook Savoy cabbage ( see separate recipe ) Potatoes 1.2kg 3. Peel and finely slice the white onion, cook in a little of the Savoy Cabbage 300g margarine until opaque Onions 200g (1) 4. Cream the potatoes – if available use mixer with balloon Red Onions 150g (1) attachment 5. Warm the milk and the remainder of the margarine and Margarine 40g slowly add to the potato Gravy Mix, made up 25g 6. Add the Savoy cabbage and onion to the potato mixture Milk 50ml 7. Place Cumberland rings on baking tray and cook in hot oven Cumberland sausage Rings 10 8. For the gravy, caramelise the sliced red onion with the Sugar 10g sugar add gravy 9. Finish the gravy – follow the manufactures instructions, set aside 10. Place colcannon in centre of plate, top with Cumberland ring and finish with gravy GreekGoats Moussaka Cheese and Caramelised Onion Open Tart 10 Portions EF, NF Method

1. Finely chop the onion and garlic, pick the thyme, cut potatoes into 5mm slices 2. Top and tail the aubergines and cut lengthways into 5mm slices. 3. Fry the aubergine in half the vegetable oil until coloured, set aside on kitchen paper. Ingredients 4. In a heavy bottomed pan cook the onion in the remaining oil without colour Mince Lamb 800g 5. Add the garlic, thyme and lamb and continue cooking until lamb is White Onion 1 no browned 6. Stir in the tomato puree and flour and cook out for two / three Fresh Garlic 2 cloves minutes. Potatoes 400g 7. Add chopped tomatoes and vegetable stock, bring to the boil then reduce to a simmer. Béchamel Sauce 600ml 8. Par-cook the potatoes and when lamb is cooked set aside to cool Fresh Thyme 0.25 bunch slightly. 9. To assemble the dish, place a layer of aubergine on base of serving Aubergine 2 no dish. Tinned Chopped Tomatoes 200g 10. Follow this with a layer of lamb, layer of aubergine and final layer of Tomato Puree 40g lamb. 11. Next layer the potatoes on the lamb and top with the warm Vegetable Stock* (100442) 8g béchamel sauce. Water 400ml 12. Finally sprinkle with breadcrumbs and bake for approximately 40 minutes at 180C Vegetable Oil 30ml Breadcrumbs 100g Plain Flour 40g GoatsItalian CheeseShepherds and Pie Caramelised Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with Pot Roasted Mediterranean Vegetables.

Method

1. Gently cook the finely diced onions in a little vegetable oil until opaque Ingredients 2. Add the mince, finely chopped garlic, chopped rosemary Lamb, minced 1 kg leaves ( reserve the stalks ), picked thyme leaves 3. Increase the heat to seal the meat and continue cooking Onion 400g until thoroughly brown Garlic 12g 4. When meat is browned add the tomato puree, continue Rosemary 0.25 bunch cooking for 3-4 minutes, add the flour and stir well Thyme 0.25 bunch 5. Slowly add the prepared vegetable stock, bring to the boil and reduce heat to a gentle simmer Tomato puree 30g 6. Add the reserved rosemary stalks and chopped tomatoes Tinned tomatoes 150g and continue cooking for approx 30 – 40 minutes Potatoes, peeled 800g 7. Check and adjust seasoning with pepper, place mixture in Water 350ml serving dish, remove stalks 8. Meanwhile prepare mashed potatoes. Vegetable bouillon* (100442) 5g 9. Neatly pipe the creamed potato on to the mixture, starting at the edges and working into the middle Plain flour 30g 10. Bake in a medium oven until just turning golden brown Cracked black pepper 10g JamaicanGoats Cheese Fried Chicken and Caramelised Onion Open Tart 10 Portions MF, NF

Chef’s Tip As an alternative the chicken can be coated in fine breadcrumb. Add a chilli to the frying pan to introduce a little more heat ! This is a coated product which is restricted

7. Finish cooking the chicken in a pre-heated oven at 180C until chicken is cooked and core temperature is achieved (Kentish) Beef Cobbler 10 Portions EF, NF Chef’s Tip If cooking large quantities it may be necessary to batch seal the meat to prevent it from boiling

Method:

8. Serve with six handmade tortilla chips.( see separate recipe ) Makhani Chicken 10 Portions GF, EF, NF

Chef’s Tip For amore intense flavour leave to marinade overnight

Ingredients Method Diced Chicken Breast 800g Fresh Garlic 24g 1. Combine the chicken with the oil, finely chopped garlic and chilli, garam masala, lemon and pineapple juice, chopped Fresh Chilli Green 12g coriander and yoghurt - leave to marinade in the fridge for a Fresh Chilli Red 12g minimum of I hour. Garam Masala 9g 2. In a heavy bottomed saucepan seal the chicken with the Fresh Coriander 60g marinade in a over a medium heat. take care not to boil as the Lemon - Juiced 2no sauce will split due to the yoghurt. Pineapple Juice 120ml 3. Add the chopped tomatoes along with the tomato juice and Natural Yoghurt 120ml brown sugar and stir thoroughly. Do not overcook as this dish Tinned Chopped Tomatoes 120g will only take 20 minutes. 4. Fold through the crème Fraiche and transfer to a suitable Demerara Sugar 40g serving dish and sprinkle with chopped coriander leaves. Vegetable Oil 20ml Crème Fraiche 120ml Moroccan Beef and Chickpea Stew 10 Portions MF, EF, NF

Chef’s Tip Can be garnished with fine strips of orange peel and finely shredded spring onion

Method

Chef’s Tip The filling can be prepared the day before and will help the flavours get to know each other

Ingredients

Onions, diced 200g Method Leeks, 200g 1. Defrost the fish in the fridge overnight. Flour 20g 2. Chop the parsley. Peel and slice the onion. Peel and chop Cream, whipping 50ml the garlic. Wash and slice the leeks. Chop the celery into rough dice. Baking potatoes, 60s 250g Margarine 20g 3. Peel and dice the potatoes then steam. Garlic, crushed 18g (approx 3 4. Heat the margarine in a pan and fry the onion, garlic, cloves) celery and leeks until soft. In a separate pan, place the Sweetcorn 200g milk, water, bay leaf and fish into a pan and bring to the Celery 160g boil. Simmer until the fish is cooked. Salmon Steak MSC 140-170g 5 5. Flake the fish. Strain the liquid and reserve. 6. Add the flour to the onion mix and cook out. Add the milk Bay Leaf 2 to the pan gradually until the sauce is thickened. Milk 500ml 7. Finish by adding the potatoes, sweetcorn, cream, parsley Water 1000ml and fish. Parsley 10g 8. Ensure core temperature reaches 75C SausageGoats Cheese Meat, Cheddar and Caramelised Cheese and TomatoOnion OpenPlait Tart 10 Portions NF

Chef’s Tip This dish can be prepared the day before and refrigerated.

Method

1. Lay out the puff pastry on the paper sleeve and allow to defrost. Ingredients Place the sausage meat, relish and the grated cheddar into a mixing bowl and mix thoroughly Puff pastry 1 sheet 2. With the pastry in a portrait fashion, place the sausage meat mixture Sausage Meat 750g down the middle of the pastry sheet creating a block approximately 10cm wide, cut the exposed pastry into 3cm strips Tomato Relish 150g away from the sausage meat Grated Cheddar Cheese 150g 3. Start by brushing the exposed pastry with the ¾ of the beaten egg then tacking first the top left pastry strip fold it over the sausage Red Onion ( Finely Sliced ) 200g meat then with the top right strip and repeat working form top to Whole Grain Mustard 50g bottom, left to right. 4. Once the platting is completed place the plait on a oven tray and Gravy Mix 50g brush with the remaining egg Bake at 180C for 20-25mins or until Egg (Beaten) 1 golden and cooked through. 5. Meanwhile cook the sliced onions in a little oil until golden brown add the mustard and the made up gravy, reduce heat and simmer for 5 minutes 6. Allow the plait to rest for 5 minutes before slicing with a serrated knife and serve with the hot gravy SautéGoats of Cheese Beef in Blackand CaramelisedBean Sauce Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve steamed rice

Method

6. When the beef is cooked add the peppers and transfer to a serving dish GoatsSmoked Cheese Ham and and Tomato Caramelised Tart Onion Open Tart 10 Portions NF

Method

1. Line a tart tin with the prepared chilled pastry and blind bake Ingredients until just cooked Basic Shortcrust Pastry 10portions 2. Cut tomatoes in half lengthways and lay in base of pastry Smoked Ham 160g case. Cherry Tomato 24no 3. Roll the slices of ham together, shred and scatter on top Margarine 10g of the tomatoes and finally sprinkle cheese on top. Cracked Black Pepper Pinch 4. Prepare the custard by whisking together the eggs and Cheddar Cheese 200g milk, add the finely chopped parsley and cracked black Milk 400ml pepper. Eggs 4no 5. Pour custard into tart and bake in a pre-heated oven at Parsley 30g 160C until set . 6. Allow to cool slightly before cutting. SmokedGoats Cheese Bacon, Pea and and Caramelised Mushroom Risotto Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip When cooking the rice, it is important to stir the rice continuously The rice may absorb a little more or a little less of the stock

Method

Chef’s Tip: Golden rule for cooking pasta is 1 litre of water on a rolling boil to 100g of dried pasta

Method:

Plain Flour 20g Water 250ml Vegetable Bouillon * (100442) 5g GoatsSticky CheeseFingers andShoulder Caramelised of Lamb Onion Open Tart 10 Portions NF

Chef’s Tip Any juices remaining from the cooking process can be added to the syrup to intensify the flavour

Method

Ingredients 1. Make tea and allow to cool until just warm, whisk in all the Shoulder of Lamb 800g other flavourings Soy Sauce 50ml 2. Add the lamb to the marinade and allow to marinate Strong Black Tea 1 bag overnight. Maple Flavoured Syrup 100ml Marmalade 1 dssrtspn 3. Remove lamb from marinade and roast in a pre heated oven at 180C until cooked. Chinese Five Spice 20g Orange juice 125ml 4. Regularly baste the lamb with the reserved marinade Water 250ml during the cooking process.

5. The remaining marinade can be reduced to a syrupy liquid and served with the lamb.

6. Allow the lamb to rest for 20 minutes prior to pulling / carving in front of customer GoatsTex-Mex Cheese Beef & and Bean Caramelised Burrito Onion Open Tart 10 Portions MF, EF, NF

Ingredients

Tortillas 10no

Cos Lettuce 1 no

Salsa Sauce 100ml Method Beef - Minced 800g

Plain Flour 40g GoatsThai Green Cheese Chicken and Caramelised Curry Onion Open Tart 10 Portions EF, NF

Method

1. Finely chop the ginger, garlic, chilli and onion, shred the Ingredients coriander and basil

Chicken -Diced 700g 2. In a heavy bottomed pan, cook the onion in the margarine Fresh Ginger 1piece until opaque . White Onions 1no

Fresh Garlic 2cloves 3. Add the garlic, ginger, chilli and Thai curry paste, cook for a further two minutes. Thai Curry Paste 85g Coconut Milk 400ml 4. Add the flour and cook out,, add chicken stock and coconut Margarine 50g milk Vegetable Stock* (100442) 2g 5. Bring to the boil and then reduce to a slow simmer, add the Water 100ml seasoned chicken Flour 50g

Fresh Basil 0.25bunch 6. Cook until chicken is tender add the basil and coriander

Fresh Coriander 0.25bunch Transfer to a suitable serving dish and serve immediately

Fresh Chilli - Green 1no ThaiGoats Beef Cheese Patties and with Caramelised Warmed Flat Bread Onion Open Tart 10 Portions MF, NF Chef’s Tip To add a little theatre to the dish assemble in front of the customer

Method

Chef’s Tip Take great care to not over cook the chicken as will become very dry very quickly Can be served with various „bolt ons‟ such as corn relish, Monterey Jack etc

Ingredients Method

Chef’s Tip If time permits lasagne can be prepared the day before

Method

Chef’s Tip Essential to brown the meat, do not be tempted to boil in water

Method: Ingredients 1. Gently cook the finely diced onions in a little vegetable oil Name Weight until opaque Beef - Minced 1 kg 2. Add the mince and season, increase the heat to seal the meat and continue cooking until thoroughly brown Onion 400g 3. When meat is browned add the tomato puree, continue Tomato Puree 30g cooking for 3-4 minutes, add the flour and cook out Tinned Chopped 150g 4. Slowly add the prepared vegetable stock, bring to the boil Tomatoes before reducing heat to a gentle simmer Potatoes - Peeled 600g 5. Add the chopped tomatoes and continue cooking for approx 30 – 40 minutes Water 350ml 6. Check and adjust seasoning before placing mixture into Vegetable Bouillon* 8g suitable serving dish (100442) 7. Meanwhile prepare mashed potatoes Plain Flour 30g 8. Neatly pipe the mashed potato on to the mixture, starting at Cracked Black Pepper 10g the edges and working into the middle 9. Bake in a medium oven until just turning golden brown GoatsTwice CookedCheese Bellyand Caramelised of Pork with Onion Spiced Open Apple Tart 10 Portions MF, EF, NF

Chef’s Tip Serve with Mustard Mash and either spring Greens or Savoy Cabbage Stages 1 to 4 should be carried out the day before

Ingredients Method Pork Belly 800g 1. Place pork belly in suitable container { BS tin is perfect ) add chopped carrot, chopped onion, bay leaves, pepper corns, cinnamon Onions 1 (200g) stick, star anise and crushed garlic Carrots 100g 2. Add chicken stock, place lid on container and cook in oven 150c / Gas Mark 2 until cooked – approx 2.5 hours Apples, cooking 2 3. Remove from oven and allow to cool in the stock, remove from stock Gravy Mix 25g ( set aside ) and allow to drain 4. Remove ribs if attached ( add to stock ) and any cartilage, with sharp Bay Leaves 4 knife score skin Black Pepper Corns 10g 5. Rub the skin with a little oil and cut the belly into square shaped Cinnamon stick 2 no portions 6 Place pork into pre-heated oven 190c, cook until skin is crisp and Star Anise 2 no golden brown Water 1 L 7. Meanwhile prepare the spiced apple – peel, quarter, chop apple, place in saucepan with little water & cinnamon Vegetable bouillon* (100442) 20g 8. When apple is cooked remove cinnamon and break apple gently Garlic 3 cloves 9. To make the gravy follow manufactures instructions, using the stock set aside 10. Serve as a tower with mash, greens / cabbage and hot gravy GoatsTwice Cooked Cheese Chinese and Caramelised Pork Belly Onion Open Tart 10 Portions MF, EF, NF

Method 1. 1. Place belly skin side up in suitable sized gastronome, cover with made up stock (belly should be submerged), add roughly chopped onion, carrots and garlic along with the cinnamon 2. Cover the belly with parchment paper and seal the gastronome with aluminium foil , cook in a pre-heated oven 180C until tender Ingredients 3. When cooked remove from stock and allow to cool, however before Name Weight completely cool remove ribs and cartilage Pork Belly 800g 4. Press and refrigerate overnight : the following morning using a very Cinnamon Stick 15g sharp cooks knife score the skin and fat in a 1cm crisscross pattern. Prepare the basting sauce - combine the soy sauce with the honey and Carrots 150g Chinese five spice Fresh Garlic 12g 5. Sit the belly in a roasting tray and coat the belly with the basting sauce, leave to marinade for an hour before roasting in a pre-heated oven at Chinese Five Spice 5g 180C Soy Sauce 60ml 6. Baste the meat frequently with the sauce that will fall to the base of the Honey 80g tray, when core temperature is achieved and meat is golden brown remove from oven, allow to rest using a serrated carving knife portion White Onion 200g into squares, transfer to serving dish and top with and residual juices Vegetable Stock * 20g (100442) Water 1l GoatsYorkshire CheesePudding filled and with Caramelised Sausage and Red OnionOnion Gravy Open Tart 10 Portions NF

Chef’s Tip When warming the Yorkshire puddings be careful not over cook

Ingredients Method Sausages 20 1. Seal the sausages and place in a pre-heated oven at 180C Yorkshire Pudding 3” 10 Red Onion (thinly sliced) 200g 2. Meanwhile fry the onions in a little oil for 5-6 mins until light golden brown, add the mustard and made up gravy Gravy Mix 50g mixture, simmer for 8-10mins and remove from the heat Vegetable Oil 20ml Whole Grain Mustard 50g 3. When the sausages are cooked cut in half on a sharp angle.

4. To serve place the warmed Yorkshire pudding onto your serving dish fill with the sausages and at service top with the hot onion gravy. Nut Free Fish Recipes BubbleGoats &Cheese Squeak and Fishcakes Caramelised Onion Open Tart 10 Portions NF Chef’s Tip As an alternative to tomato relish, can be served with homemade tartare sauce

Method

Ingredients 1. Boil or steam the potatoes. Poach or steam the pangasius fillets Basa/pangasius 400g 2. Cut the bacon into fine strips and cook in a smidgeon of oil Back Bacon 100g 3. Finely shred the cabbage and either steam or cook in Savoy Cabbage 100g boiling water until just wilted 4. Finely chop the parsley and finely slice the spring onions Potatoes 600g 5. Mash the potatoes with the addition of 50ml of warm milk Parsley 0.25Bunch and margarine Margarine 30g 6. Flake the pangasius and add to the potato along with the Spring Onions 0.5Bunch parsley and spring onion, cabbage and bacon 7. Combine all the ingredients well and divide into 20 equal White Breadcrumbs 200g portions Flour 200g 8. Roll into balls and then flatten into fishcake patties Egg 1 no 9. Whisk the egg with the remaining milk 10. Pass fishcakes through the flour, then the egg wash, then Milk 300ml the breadcrumbs Cracked Black Pepper Pinch 11. The fishcakes can be deep-fried or shallow fried and then Tomato Relish – separate 100ml oven baked recipe 12. Serve two fishcakes to a portion with tomato relish Crispy Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips, home made tartare sauce and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Method Ingredients 1. Defrost fish overnight in bottom of fridge – do not defrost in Coley (or) 5no running water Hake (or) 5no 2. Pat defrosted fish dry with paper towel or tea towel, Cod (or) 5no Pangasius (or) 5no 3. Cut each fillet in half on the angle to produce two equal Pollack 5 no weighted portions, set aside Plain flour 50g 4. Prepare fish batter as par manufacturers instructions Fresh Batter 1L 5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately Crispy Cajun Battered Fillet of Fish 10 Portions MF, EF, NF

Chef’s Tip Serve with chips and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

Plain flour 50g 4. Prepare fish batter as par manufacturers instructions, adding the Fresh Batter 1L Cajun spice

5. Dip fish into flour, shake off excess, then into batter mix

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately GoatsCrispy Cheese Fiery Battered and Caramelised Fillet of Fish Onion Open Tart 10 Portions MF, EF, NF Chef’s Tip Serve with chips, home made tartar sauce and peas / mushy peas – see separate recipe When frying the fish remove baskets from fryer

6. Removing excess batter from fish on side of batter bowl, carefully lower into deep fat fryer

7. Cook until light / golden brown – approx 90 seconds, drain well and serve immediately GoatsFresh FishCheese Batter and Caramelised Onion Open Tart 10 Portions MF, EF, NF

Chef’s Tip Make sure the water is well chilled prior to use Prepare batter as close to using as is possible to retain fizz

4. Set aside until ready to use Lemon and Lime Battered Fish 10 Portions

MF, EF, NF

Method: 1. Defrost chosen fish overnight in bottom of fridge – carefully remove any pin-bones before cutting fish in half on a sharp angle Ingredients 2. Zest and juice the citric fruits and add to the prepared Coley (or) 5no batter, adjusting consistency as necessary Hake (or) 5no 3. Coat fish in the flour, shake off excess, then into batter Cod (or) 5no mix Pangasius (or) 5no 4. Removing excess batter from fish on side of batter bowl, Pollack 5 no carefully lower into deep fat fryer Fresh Batter Mix 10 portions 5. Cook until light / golden brown – approx 90 seconds, Lemon 2no drain well and serve immediately Lime 1no Plain Flour 50g SalmonGoats Cheese and Spinach and Florentine Caramelised Onion Open Tart 10 Portions EF, NF

Method

1. Gently poach or steam the salmon fillets, when cooked allow to cool slightly and flake

6. To assemble the dish – lay the salmon on the base of suitable serving dish.

7. Top with the wilted spinach and finally the cheese sauce .

8. Sprinkle with remaining cheese and bake in a hot oven until core temperature is achieved GoatsSalmon Cheese and Pasta and SaladCaramelised – Theatre Onion Style Open Tart 10 Portions MF, EF, NF Ingredients

Salmon Fillets 700g Method Penne Pasta – Dried 325g 1. This salad is prepared in front of the customer, so all Mixed Salad Leaves 400g ingredients must be placed in suitable serving dishes

Spring Onions 0.5 bunch 2. Gently poach or steam the salmon fillets, when cooked allow to cool slightly and flake . Cherry Tomatoes 180g - 30 3. Cook the pasta until al dente, refresh and drain well 4. Wash the lettuce and drain, cut the tomatoes in half lengthways. 5. Finely slice the spring onions on an angle 6. Place all the individual components in individual bowls 7. To assemble – place the lettuce leaves in the centre of the plate 8. Top with the salmon and penne pasta 9. Scatter / arrange the spring onions and cherry tomatoes SalmonGoats Cheese Fishcakes and with Caramelised Tomato Relish Onion Open Tart 10 Portions NF

Chef’s Tip As an alternative to tomato relish, can be served with homemade tartare sauce

Method Ingredients 1. Boil or steam the potatoes. Poach or steam the salmon Salmon Fillets 4.5no - 700g fillets Potatoes 500g 2. Meanwhile finely chop the parsley and finely slice the Parsley 0.25Bunch spring onions 3. Mash the potatoes with the addition of 50ml of warm milk Margarine 30g and margarine Spring Onions 0.5Bunch 4. Flake the salmon and add to the potato along with the White Breadcrumbs 200g parsley and spring onion Flour 200g 5. Combine all the ingredients well and divide into 20 equal portions Egg 1 no 6. Roll into balls and then flatten into fishcake patties Milk 300ml 7. Whisk the egg with the remaining milk Cracked Black Pepper Pinch 8. Pass fishcakes through the flour, then the egg wash, then Tomato Relish 100ml the breadcrumbs 9. Shallow fry the fishcake so they are golden and then oven bake 10. Serve two fishcakes to a portion with tomato relish. SalmonGoats Cheese and Pasta and Salad Caramelised – Theatre Style Onion Open Tart 10 Portions MF, EF, NF

Method

5. Finely slice the spring onions on an angle

6. Place all the individual components in individual bowls

7. To assemble – place the lettuce leaves in the centre of the plate

8. Top with the salmon and penne pasta Scatter / arrange the spring onions and cherry tomatoes GoatsSalmon, Cheese Tortellini and and Caramelised Dill Bake Onion Open Tart 10 Portions Chef’s Tip EF, NF Remove salmon from packaging and defrost in fridge overnight

Method Ingredients 1. Steam or poach the defrosted salmon fillets, set aside to Salmon Fillets 700g (4.5) cool. Following the manufacturers instructions, cook the pasta „al dente‟ - refresh Fresh Dill 0.25bunch Three Cheese Tortellini 600g 2. Prepare the béchamel sauce, adding half the cheese, cook for 2 – 3 minutes . Mozzarella Cheese 150g Basic Béchamel Recipe 1.2lt 3. Remove sauce from heat and set aside until just warm, transfer to bowl . Baby Spinach 80g Cracked Black Pepper Pinch 4. Finely chop the dill fronds and wash and dry the spinach. 5. Using your fingers gently flake the salmon. 6. Add the salmon, pasta, dill, spinach and black pepper to the sauce 7. Gently and carefully combine all the ingredients until coated in sauce 8. Transfer to suitable sized baking dish and sprinkle with remaining cheese 9. Bake in a pre-heated oven at 180C, until cheese is melted and core temperature is achieved. Nut Free Vegetarian Main Meals GoatsBaked CheeseButternut and Squash Caramelised with Goat’s Onion Cheese Open Tart 10 Portions EF, NF

Method

1. Peel the squash, cut in half just above the bulbous bottom 2. Using the top part of the squash cut into discs 1.5cm tall then with appropriate sized cutter, cut into pucks, make a Ingredients criss-cross pattern on top of each disc 3. Combine the finely chopped garlic, chilli and picked thyme Butternut Squash 2 no ( small ) with the oil . Fresh Garlic 2 cloves 4. Rub this mixture into the flesh of the squash and place into Vegetable Oil 15 ml a pre-heated oven 180C until flesh is just tender and starting to caramelise. Fresh Chilli 0.5no 5. Meanwhile to make the topping – cut the courgettes in half Fresh Thyme 0.2 bunch and cut on the angle, peel and cut the onion into wedges Courgette 200g and cut the peppers into 0.5 cm strips . Red Onion 2 no 6. Place on baking sheet, drizzle with a little oil and roast until tender. Cherry Tomato 200g 7. Cut the tomatoes in half lengthways and add to the cooked Goats Cheese 200g vegetables . Breadcrumbs 100g 8. Combine the breadcrumbs, parmesan and finely chopped Parmesan Cheese 100g parsley 9. Arrange the roasted vegetables on top of the squash, top Peppers 2 no with the goat‟s cheese Parsley 0.25 bunch 10. Finely scatter with the breadcrumb mix and return to the oven for a further 5 minutes and golden brown BlackGoats Eyed Cheese Bean and PotatoCaramelised Burrito / Onion Salsa Open Tart 10 Portions EF, NF

Chef’s Tip To serve cut in half on the angle and serve with salsa sauce

Method

1. Pre-soak the black eyed beans, rinse and drain well, drain Ingredients the chick peas set aside 2. Peel and cut potatoes into 1cm dice, cook until just tender, Tortilla Pancake 10 refresh and drain Potatoes 300g 3. Cook the finely chopped onion and garlic in the margarine Lemon 1no until opaque 4. Zest and juice the lemon into a suitable sized bowl, add the Black Eyed Beans 200g chilli sauce, chickpeas, potatoes, black eyed beans, Salsa 110ml tomatoes and two thirds of the cheese Chick Peas 300g 5. Thoroughly combine all the ingredients, breaking the Fresh Garlic 3cloves potatoes, beans and peas 6. Divide the mixture between the tortillas and roll up into White Onion 1no cigar shaped parcels Cheddar Cheese 400g 7. Place tortillas into lightly greased serving dish, sprinkle with Margarine 10g remaining cheese Cracked Black Pepper Pinch 8. Bake in a pre-heated oven at 180C until cheese is melted and core temperature is reached Sweet Chilli Sauce 80ml Chopped Tinned Tomatoes 600g CheeseGoats CheesePotato and and Leek Caramelised Pie Onion Open Tart 10 Portions NF Chef’s Tip All of the pie filling prep can be done the day before

Method

1. Peel and slice potatoes 0.5cm thick, steam or simmer for Ingredients approximately 5 minutes or until partly cooked 2. Meanwhile grate the cheese, chop the parsley, finely dice Fresh Leeks 250g the onion and crush the garlic Potatoes 900g 3. Fry the onions in half the margarine until opaque add the Parsley 10g garlic and the vegetable veloute 4. Bring to the boil, simmer for five minutes add half the Cheese 250g cheese and all the parsley, adjust seasoning Onions 100g 5. Cut the leeks into roundels and was thoroughly, pan fry in Puff Pastry Sheets 0.5 the remaining margarine Garlic 1 clove 6. To assemble the pie, place a layer of potatoes in bottom of dish, season, follow with a layer of leeks, then grated Basic Veloute sauce – see 400ml separate recipe cheese and finally sauce 7. Repeat the layers until all the ingredients have been used Margarine 10g up, tap the dish to help the sauce penetrate Cracked black pepper Pinch 8. Top the pie with puff pastry, trim and crimp the edges, brush Egg 1 the top with a little egg wash Milk 10ml 9. Bake in a pre-heated oven at 180c for approx 15 minutes or until the pastry is cooked and golden ChickpeaGoats Cheese Potato and& Feta Caramelised Cake with Salsa Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Ensure you drain and dry the potatoes well when making your mash

Method Ingredients 1. Peel and cut potatoes and boil until cooked, drain thoroughly and Potatoes (Cut, cooked & 800g mash. Cool. Mashed) Chickpeas 350g 2. Once the potatoes are cooked, mashed and cooled add the broken chickpeas crumbed feta and a quarter of the salsa add the Feta Cheese (Crumbled) 200g chopped herbs and pepper. Fresh Mint (Chopped) ¼ bunch 3. Shape the mix into 10 equal cakes and place on a oven tray and chill Fresh Parsley (Chopped) ¼ bunch for 20 minutes Tomato Salsa Sauce 250g Cracked Black Pepper Pinch 4. Cook in a pre-heated oven at 180C for 12-15mins and serve immediately with a spoon of the warm salsa GoatsChickpea Cheese and Potatoand Caramelised Samosa Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the Samosa keep the filo under a damp cloth to prevent it drying out Serve with a mint and yoghurt dressing

Method Ingredients 1. Peel and cut the potato into 1cm dice. Finely dice the onion and Filo Paste 500g garlic . 2. Place the potato in a pan of cold water, bring to the boil, reduce to a Vegetable Oil 10ml gentle simmer and cook until just tender, refresh and drain well Potatoes 200g 3. Meanwhile cook the onion in the vegetable oil until opaque, add the garlic and curry powder and cook for a further two minutes. Chickpeas 300g 4. Drain the chickpeas and break slightly but do not puree. White Onion 1 no 5. In a suitable sized bowl carefully mix all the ingredients together, add Garlic 2 cloves the chopped coriander, bind together with just enough of the korma sauce, set aside. Peas ( defrosted ) 150g 6. Melt the margarine. Unroll and cut the pastry sheets in half Curry Powder 1 tspn lengthways. 7. Place one cut sheet on top of another sealing with a little of the Coriander 0.25 bunch margarine . Margarine 50g 8. Place Samosa mix in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to Korma Sauce 100g fold – follow the numbers 9. Place on baking sheet, brush with remaining margarine and bake in a pre-heated oven at 165C until golden brown. 10. Transfer to suitable serving dish and serve immediately 10 Portions Falafel Balls in Warm Lebanese Flatbread NF

Chef’s Tip 1. Amount of breadcrumbs and egg needed varies – just enough to bind. If chick peas are particularly tough can be warmed first 2. See separate recipe for healthy salad 3. Great dish to assemble in front of the customer

Ingredients Method: Chickpeas 700g 1. Drain, rinse and pat dry the chickpeas – transfer to food processor Fresh Garlic 2 cloves 2. Finely chop the red onion, parsley, chilli and garlic .- add to processor Parsley 0.25bunch 3. Add cumin, breadcrumbs, egg and pepper and blitz until Cumin 1 tspn smoothish. Ground Coriander 1 tspn 4. Divide mixture into 10 and shape into walnut sized spheres Fresh Chilli Green 0.5 5. Seal patties in frying pan, before transferring to oven to finish Egg 1 no cooking. Breadcrumbs 25g 6. Prepare the dressing by combing the shredded mint with the yoghurt. Cracked Black Pepper 0.200g 7. Warm the bread and fill with salad and Falafel Flat Bread 10 no 8. The Falafel should be dressed at the last minute preferably in font Red Onion 1no of the customer. Natural Yoghurt 50ml Mint 0.25bunch GoatsGoan Vegetable Cheese and Curry Caramelised with Coconut Onion and Open Lime Tart 10 Portions GF, EF, NF

Chef’s Tip Serve with plain boiled or basmati rice

Method

1. Finely dice the onion, garlic, ginger and chilli. Slice the leek, Ingredients peel and cut the squash into 1.5cm dice, prepare the White Onions 2 no cauliflower into small florets Leeks 300g 2. In a heavy bottomed pan cook the onion in the vegetable oil Butternut Squash 500g until opaque Cauliflower 400g 3. Add the leeks, garlic and ginger and continue cooking for a further two minutes. Red Lentils ( pre soaked ) 250g 4. Add the chilli, curry powder, squash and the drained lentils, Fresh Garlic 1 clove continue cooking for a further two minutes before adding Fresh Ginger 40g the prepared vegetable stock and coconut milk. Fresh Chilli 1 no 5. Bring to the boil, then reduce to a simmer adding the lime Curry Powder 2 tspn juice and zest Limes ( zest and juice) 2 6. Finally add the cauliflower and cook until all ingredients are just tender. Coconut Milk 500 ml 7. Adjust seasoning and transfer to suitable serving dish. Vegetable Bouillon* (100442) 10g 8. Sprinkle with roughly chopped coriander . Water 300ml Fresh Coriander 0.25 Bunch Vegetable Oil 15 ml Goats Cheese, Cheese Leek and and Caramelised Tomato Tart Onion Open Tart 10 Portions NF Chef’s Tip When lining the tin overlap the pastry and trim after it has been blind baked

Method

1. Line a tart tin with the pastry and blind bake until just Ingredients cooked

Goats Cheese 10 slices 2. Slice the leeks into rounds, cook in the margarine until just Leek 400g softened. Cherry Tomato 20no 3. Place leeks in bottom of pastry case, cut tomatoes in half Basic Shortcrust Pastry 10 Portions lengthways . Margarine 10g Cracked Black Pepper Pinch 4. Sprinkle tomatoes and shredded basil on top of the leeks Milk 400ml and lay goats cheese on top. Eggs 4no 5. Prepare the custard by whisking together the eggs and Basil 0.25 Bunch milk, add pepper .

6. Pour custard into tart and bake in a pre-heated oven at 180c until set .

7. Allow to cool slightly before cutting. Goats Cheese, Cheese Lemon and Caramelisedand Herb Risotto Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip The risotto may require a little less or more of the vegetable stock but should always be served wet When preparing the risotto it is most important to stir the mixture continuously

Method

Ingredients 1. Finely chop the garlic, onion, parsley and chives. Zest and Goats Cheese 220 g juice the lemon Chives 0.25 bunch 2. In a heavy bottomed pan gently cook the onion in the margarine until softened. Parsley 0,25 bunch 3. Add the garlic and the rice, continue cooking until the rice is White Onion 1 no well coated . Fresh Garlic 2 cloves 4. Add a ladleful of stock to the rice and continue stirring until Lemon 1 no the stock is absorbed 5. Continue this way until the rice is soft, tender and creamy in Arborio Rice 800 g texture Vegetable Bouillon* (100442) 15g 6. Beat in the crumbled goats cheese, crème Fraiche and the juice and zest of the lemon Water 800ml 7. Check and adjust the seasoning if required . Margarine 20 g 8. Remove from heat and stir in half the parsley and chives. 9. Transfer to a serving dish and garnish with the remaining Cracked Black Pepper Pinch herbs. Crème Fraiche 150 ml Goats Cheese Cheese and and Caramelised Caramelised Onion Onion Open TartOpen Tart 10 Portions EF, NF

Chef’s Tip Use frozen goats cheese discs for a more even cooking process When scoring the pastry use a blunt knife

Method

6. Remove tray from oven and place tart including paper on tray, return to oven

7. Cook until golden brown and goats cheese has started to melt LeekGoats and Cheese Cheddar and Cheese Caramelised Patties Onion Open Tart 10 Portions NF

Chef’s Tip Serve with Tomato Relish or Tomato Salsa

Method

Ingredients 1. Cook the finely shredded leeks in the margarine until softened but without colour Leeks 350g 2. Mix the cheese with the potato, chopped parsley, paprika and Potatoes - Creamed 400g enough breadcrumbs to bind to a semi stiff mixture. White Breadcrumbs 230g Cheddar Cheese 200g 3. Divide the mixture and roll into ten even sized shaped patties.

Parsley 0.5Bunch 4. Dip the patties into flour, then egg and finally into dried breadcrumbs Egg 1 .

Paprika Pinch 5. Chill patties for 30 minutes prior to cooking Margarine 30g 6. To cook – seal the patties in a little hot oil in a heavy frying pan, adding colour

7. Transfer to pre-heated oven and cook at 180C until golden brown

8. Transfer to suitable serving dish and serve immediately GoatsMacaroni Cheese ‘Double‘ and CheeseCaramelised with FriedOnion Leeks Open Tart 10 Portions EF, NF

Chef’s Tip Once the cheese is added to the sauce do not allow sauce to boil

Method

1. Cook the pasta in rapidly boiling water until „ al dente „, refresh immediately . Ingredients 2. Meanwhile prepare the white sauce adding ¾ of each of the cheeses Macaroni 700g . White Sauce 10 Portions Cheddar Cheese 200g 3. Remove from the heat and add the pepper and ¾ of the finely sliced chives. Mozzarella/cheddar mix 200g Leeks 200g 4. At this stage may need to adjust the consistency of the sauce with a little milk Vegetable Oil 10ml Cracked Black Pepper Pinch 5. Gently combine the well drained pasta to the sauce . Chives 0.5 bunch 6. Quickly sauté the leek roundels in the vegetable oil and add to the pasta

7. Transfer to a suitable serving dish, sprinkle with the reserved cheese and bake in a pre-heated oven at 180C until cheese is just melted and pasta is piping hot .

8. Sprinkle with the remaining chives and serve immediately MediterraneanGoats Cheese Roasted and Caramelised Vegetable Tart Onion Open Tart 10 Portions NF

Chef’s Tip Although the tart can be prepared in advance for best results cook just prior to service

Ingredients Method

Tomatoes 5 no 1. Combine the yeast and flour in a bowl, slowly add the egg and Peppers 1 Yellow 1 Red 1of each enough olive oil to form a dough, turn the dough out and knead for about 5 minutes Pizza Sauce 60 ml Red Onion 1 no 2. Set the dough aside and leave to prove for about 40 minutes Fresh Garlic 2 cloves 3. Meanwhile cut the tomatoes into eights, deseed the peppers and cut Fresh Rosemary 20g into chunks, peel and cut the onions into wedges, finely chop the garlic combine all the ingredients along with the rosemary and Black Olives 15 no remaining oil together and roast in a pre-heated oven at 200C Cracked Black Pepper Pinch Plain Flour 220g 4. Thinly roll out the dough to form the base, top with the pizza sauce followed by the roasted vegetables, sliced olives and finely the Dried Yeast 1 tspn mozzarella cheese Mozzarella Cheese 150g 5. Cook in a pre-heated oven at 180C until risen and golden Olive Oil 20 ml Egg 1 no 6. Slice and transfer to suitable serving dish ready for service Pan Haggerty 10 Portions NF

Chef’s Tip This is a complete dish

Method: 1. Peel and finely slice the onions into semi circles, cook in Ingredients the vegetable oil until opaque but without colour Name Weight 2. Add the minced quorn and freshly picked thyme, continue Potatoes 1kg cooking until quorn is browned and sealed White Onion 2no 3. Meanwhile peel, wash and finely slice the potatoes Cracked Black Pepper Pinch 4. Slightly over-lapping the potatoes lay one third on the Quorn Mince 600g base of a suitable serving dish followed by half the quorn mixture and a scattering of black pepper Fresh Thyme 10g 5. Repeat the process so we end with three layers of potato Vegetable Stock 350ml and two of onions, prepare hot stock and pour over the Grated Cheese Mix 100g potatoes Vegetable Oil 10ml 6. Place in a pre-heated oven at 180C and cook until just tender 7. Sprinkle cheese over the top, return to oven and continue cooking until cheese is melting and turning golden brown PenneGoats Pasta Cheese Vegetable and Caramelised Bake Onion Open Tart 10 Portions EF, NF Chef’s Tip Save broccoli stalks for following days soup or stir-fry

Method

1.Cook pasta in boiling water until „ al dente „, refresh, drain well and set aside Ingredients Penne Pasta 750g 2.Cut onion into large dice, slice mushroom, slice leeks, finely chop garlic, cut broccoli into small florets Béchamel sauce, see 1 litre separate recipe 3.Cook onions in the melted margarine until opaque, add Baby Spinach 80g mushroom, leeks and garlic – continue cooking Red onion 1 (150g) 4.When vegetables are almost cooked, remove from heat and add Garlic 2 cloves (12g) to the pasta Broccoli 150g Cheese 150g 5.Blanch the broccoli, wash the spinach and add both to pasta

Leeks 100g 6.Add half the cheese to the hot béchamel, add to the pasta and Mushroom 100g vegetables Margarine 10g 7.Very carefully, combine all the ingredients, making sure all are Cracked Black Pepper pinch well coated with sauce, adjust seasoning

8.Transfer to serving dish, top with remaining cheese and bake in pre heated oven at 180c GoatsPotato Cheese and Vegetable and Caramelised Frittata Onion Open Tart 10 Portions GF, NF Method

1. Peel, wash and cut potatoes into 1cm dice, peel and finely slice the onion into half-moons, slice the leeks into rounds and cut pepper into 1cm dice. Cook until just tender and refresh Ingredients 2. Crack the eggs into a suitable mixing bowl, whisk and Potatoes 900g season White Onion 150g 3. Gently heat the oil in a heavy bottomed frying pan, add Edamame Beans 125g the onion, leeks and red pepper and cook until just Red Pepper 175g starting to colour Leeks 125g 4. Remove from heat, once cooled add to the egg along with Eggs 4no the sautéed vegetables, edamame beans and potatoes Cheese 100g 5. Combine all ingredients well before transferring to a lined Rapeseed Oil 20ml baking tray, top with cheese and cook in a pre-heated oven 170C Cracked Black Pepper Pinch 6. Once cooked allow to cool slightly before portioning and transferring to suitable serving dish PolentaGoats Cheese Cake with and Ratatouille Caramelised & Mozzarella Onion Open Tart 10 Portions GF, EF, NF Chef’s Tip Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine Method

1. Finely chop red onions, rosemary fronds and garlic, cut Ingredients mushrooms in quarters 2. Deseed and cut peppers into 1cm dice, cut unpeeled Polenta 150g aubergine into 1cm dice. Chives 0.25bunch 3. Cut courgettes in half lengthways and then into 1cm.chunks Cracked Black Pepper Pinch 4. In a heavy bottomed pan cook the onion and rosemary until softened. Mozzarella Balls 375g 5. Add the garlic and the remaining vegetables continue Garlic 2cloves cooking for 3 – 4 minutes . Chopped Tomatoes 500g 6. Add the tomato paste, chopped tomatoes and bring to the Tomato Paste 1dssrtspn boil, simmer until cooked. 7. Meanwhile follow manufacturers instructions to make the Red Onion 2no polenta, with the addition of the chives and a little cracked Courgette 500g pepper . Aubergine 1no 8. Pour polenta onto greased tray, when cool cut into 3 inch Rosemary 0.25bunch discs and brand. 9. Assemble the dish – centre the polenta on plate, top with Mushroom 250g ratatouille mix, then slice of mozzarella, tiny drizzle of Yellow Pepper 2no olive oil and a little cracked pepper. 10 Portions Portobello Mushroom and Halloumi Stack EF, NF Chef’s Tip The peppers can also be cooked in oven if no frying pan is available

Method 1. Remove the stem from the mushroom and brush with a Ingredients little vegetable oil, season with black pepper and roast in a pre-heated oven at 180C until just softened Portobello Mushroom 10no Halloumi 400g 2. Deseed the red pepper and cut into 1cm slices, heat a little of the oil in the frying pan and cook until slightly Red Pepper 2 (300g) charred Vegetable Oil 20ml 3. Cut the Halloumi into 1cm slices and griddle until golden Cracked Black Pepper Pinch brown, this can also be done on a Panini machine Tomato Salsa 80g 4. To assemble top the mushroom with the Halloumi Breadcrumbs 60g followed by the red pepper strips and sprinkle with breadcrumbs 5. Return to oven and roast until breadcrumbs are golden brown, transfer to serving dish and serve with the warmed salsa sauce QuornGoats andCheese Vegetable and CaramelisedLasagne Onion Open Tart 10 Portions NF

Chef’s Tip If time permits lasagne can be prepared the day before

Method Ingredients Minced Quorn 600g 1. In a heavy bottomed pan, cook the finely chopped onion in the margarine until opaque Lasagne Sheets 300g 2. Add the finely chopped garlic,, chopped rosemary fronds and Béchamel Sauce 800ml oregano, continue to cook, Add the carrot, celery and quorn White Onion 2no continue cooking until sealed and browned Fresh Garlic 3cloves 3. Add the tomato puree, followed by the flour and cook out for 2 minutes. Tomato Puree 70g 4. Add the chopped tomatoes and vegetable stock, bring to the boil. Carrots - diced 150g then reduce to a gentle simmer. Leave to cook, top up with stock Celery - diced 150g as and if necessary, correct seasoning 5. Meanwhile prepare the béchamel adding half the grated mozzarella Vegetable Stock 5g cheese Water 200ml 6. To assemble the lasagne – spread a quarter of the cheese sauce in Chopped Tomatoes 200g bottom of a suitable sized serving dish, followed by a layer of Margarine 20g pasta, then a layer of quorn sauce 7. Continue layers of pasta and quorn sauce, aiming for three layers Dried Oregano 2 Tspn finishing with pasta Plain Flour 30g 8. Spread remaining cheeses sauce on top of pasta, then sprinkle with Cracked Black Pepper Pinch remaining cheese. Mozzarella Cheese 150g 9. Cook in a pre-heated oven at 180C and cook until core temperature is reached and is golden brown. Fresh Rosemary 0.20 Bunch RoastedGoats Cheese Vegetable and Calzone Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Allow the calzone to rest for 5 minutes before slicing, the mixture will remain hot and will hold together

Method

Ingredients 1. Prepare roasted med vegetables – set aside to cool completely Roast Med Vegetables ( 10 portions Separate Recipe ) 2. Defrost and prove pizza dough balls – following Trattoria instructions

Pizza balls 2 3. With a little of the flour roll out the dough balls – aiming for more of Pizza topping 75g an oval than a round Egg 1 4. Combine the roasted veg with the pizza topping and lay lengthways Mozzarella Cheese 150g off centre on the pizza dough Milk 20ml 5. Top the mixture with picked basil leaves and the cheese Plain flour 25g Fresh basil 0.25 bunch 6. Whisk the egg and milk together, seal the pizza dough using a crimping motion

7. Gently and thoroughly brush the calzone with the egg wash and dust with a little of the remaining sieved flour. Bake in a hot oven, until golden brown – approximately 10 – 12 minutes GoatsRoot Vegetable Cheese and and Caramelised Goat’s Cheese Onion Pattie Open Tart 10 Portions GF, NF

Chef’s Tip If parsnips become unavailable sue to seasonal issues they may be substituted with another root vegetable such ad turnip or swede

Ingredients Potato 500g Method

Carrots 500g 1. Using the potatoes prepare quite a dry mashed potato mixture Parsnips 500g 2. Wash, peel and grate the carrot and parsnip and along with eggs, lemon juice and zest, cracked black pepper and finely chopped Lemon ( zest and juice ) 1 no garlic add to the potato mixture Vegetable Oil 20 ml 3. Place the whole peppers in a hot oven and cook for 15 minutes, take out and place a cloth over them so they steam themselves. Honey 100g 4. When cool peel the skin off the peppers , deseed and slice finely. Eggs 2 no 5. Divide the root vegetable mixture into ten and shape into patties. Garlic 2 cloves Seal the patties on both sides in a frying pan before transferring to a pre-heated oven at 170C to cook through and turn slightly Margarine 100g golden Mixed peppers 3 no 6. Remove from oven and place a slice of goats cheese on the pattie and top with an equal amount of sliced peppers and cook for a Cracked black pepper Pinch further 5 mins or until cheese is just melting Goats cheese slices 200g 7. Transfer to a suitable serving dish and serve with a warm drizzle of honey . RouladeGoats Cheese of Roasted and Vegetables Caramelised Onion Open Tart 10 Portions NF

Method

1. Prepare roast Mediterranean vegetables, allow to cool

Ingredients 2. Cut pastry in half lengthways, place vegetables down centre but not to the end . Roasted Med Vegetables 10 Portions Puff Pastry 1 Sheet 3. Top vegetables with grated cheese, then top with basil leaves.

Pizza Sauce 75g 4. Mix the milk with the egg and egg wash all sides of the pastry. Fresh Basil 0.25 Bunch 5. Fold the short side over the veg and then the long side over and roll. Mozzarella Cheese 150g Egg 1 no 6. The join should now sit on the bottom, egg wash and cut 3 slits in pastry. Milk 10ml 7. Place roulade onto baking parchment and then onto preheated baking tray.

8. Bake in pre-heated oven at 200C until pastry is cooked and golden brown.

9. Allow to cool slightly before slicing into portions. SpicedGoats QuornCheese with and ‘Five Caramelised Flavoured’ Noodles Onion Open Tart 10 Portions NF

Chef’s Tip Tip – This dish is best cooked in small quantities – batch cooking Ideally this dish should be cooked theatre style in front of the customer

Method

Ingredients 1. Soak noodles in warm water for 30 minutes, drain well, set aside

Quorn Pieces 500g 2. Meanwhile deseed the peppers and slice very thinly, finely chop the Noodles 250g garlic and ginger. Red Pepper 1no 3. Very thinly slice the Savoy cabbage. Yellow Pepper 1no Fresh Ginger 1piece 4. Mix together the soy sauce, sweet chilli sauce and the orange juice. Fresh Garlic 2cloves 5. In a very hot wok, add a little oil and cook the Chinese five spice add Savoy Cabbage 200g the quorn.

Cracked Black Pepper Pinch 6. Fry the quorn and when hot, remove from pan, set aside. Chinese Five Spice 1 tspn 7. To the pan add the cabbage, ginger and garlic, stir fry for 1 – 2 Orange Juice 30ml minutes . Soy Sauce 30ml 8. Next add the peppers, return quorn to the pan. Sweet Chilli Sauce 30ml 9. Add the sauce, adjust seasoning and serve immediately. GoatsSpicy BeanCheese Burger and Caramelised Onion Open Tart 10 Portions MF, NF

Method

1. Peel, cook and drain the potatoes, return to the heat to create a dry mix – mash and add one of the beaten eggs – set aside to cool Ingredients 2. In a heavy bottomed pan gently heat the oil before adding the Potatoes 350g finely chopped onion, cook until opaque White Onion 1no 3. Deseed the chilli and finely chop add to the onion along with the Fresh Chilli 0.5no finely diced garlic, cook for a further minute Five Bean Salad 300g 4. Peel and grate both the parsnip and carrot and add to the onion Carrot 120g 5. Rinse, drain and thoroughly dry the beans and add to the onion mix Parsnip 120g 6. Cook for a further two minutes removing all moisture Egg 2no 7. Add mixture to the mashed potatoes and form into 10 even sized Rapeseed Oil 20ml patties Breadcrumbs 200g 8. Coat in flour, beaten egg and finally breadcrumbs, transfer to Plain Flour 160g fridge 9. To cook seal in hot oil before transferring to oven SpicyGoats Vegetable Cheese &and Bean Caramelised Quesadillas Onion Open Tart 10 Portions EF, NF Chef’s Tip Make sure you use a serrated sharp knife to get a clean smooth cut.

Method

Ingredients 1. Mix the ratatouille and the Fajita seasoning and roast for 8- 10mins at 180C, allow to cool and place in a bowl, add Ratatouille Mix 800g the salsa, five bean salad and the chopped coriander Tomato wrap 5 Cheddar/Mozzarella mix 200g 2. Place a wrap on an oven tray spread 1/5 of the veg/salsa mix out evenly, sprinkle 1/5 of the cheese, place another Fajita Spice 15g wrap on top and repeat with all 3 other wraps. Five bean salad 300g Tomato salsa sauce 200g 3. Place in a pre heated oven and cook at 180C for 12- 15mins, allow to rest for 2-3 mins. Fresh coriander ¼ bunch 4. Cut into 10 even wedges and serve straight away. TempuraGoats Cheese of Vegetables and Caramelised with Soy Dipping Onion Sauce Open Tart 10 Portions EF, NF Chef’s Tip Not only should the vegetables be batched cooked but the batter should be batch prepared as well

Method

Ingredients 1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the courgettes on an angle 1cm wide, slice the peppers into 1cm Aubergine 125g strips and cut the broccoli into small florets Broccoli 125g 2. Cut the Halloumi into1cm strips Courgette 125g Peppers 125g 3. Finely slice the spring onion on a sharp angle and combine with soy sauce and sugar Mushroom 125g Halloumi 250g 4. Pre heat the fryer to 190C

Plain Flour 100g 5. Prepare the batter just before you need it – sift the plain flour and Cornflour 50g corn flour into a bowl and whisk in the ice cold water Sparkling Water – Ice Cold 200 ml 6. Dip the vegetables and cheese into the batter, shake off any excess, Soy Sauce 100 ml then carefully lower into the hot oil Caster Sugar 20g 7. Cook for approximately two minutes until golden and crisp, drain on Spring Onion 0.5 bunch kitchen paper

8. Transfer to a warmed serving dish and serve immediately alongside the dipping sauce ThaiGoats Green Cheese Vegetable and Caramelisedand Quorn Curry Onion Open Tart 10 Portions NF

Method

1. Finely chop the onion, garlic, chilli and ginger, shred the basil and coriander Ingredients Quorn Pieces 500g 2. Cut the aubergine into 1cm dice, quarter the mushrooms, White Onion 1no prepare the broccoli and cauliflower into small florets. Fresh Garlic 2cloves Fresh Ginger 1piece 3. In a heavy bottomed pan cook the onion in the margarine until opaque Fresh Chilli - Green 1no Coconut Milk 300ml 4. Add the garlic, ginger, chilli and Thai curry paste, continue Flour 25g cooking for 2 minutes Margarine 10g Vegetable Stock 2g 5. Add the flour and cook out, add vegetable stock and Water 100ml coconut milk Thai Curry Paste 65g Fresh Basil 0,25bunch 6. Bring to the boil and then reduce heat to a gentle simmer Fresh Coriander 0.25bunch Cauliflower 120g 7. Add the vegetables and when tender add the quorn pieces and the herbs. Aubergine 1no Broccoli 120g 8. Transfer to a suitable serving dish and serve immediately. Mushroom 100g GoatsThree Cheese Cheese Tortellini and withCaramelised Tomato and Onion Crème FraicheOpen Tart 10 Portions EF, NF

Chef’s Tip Consistency of sauce may vary but should be able to coat the pasta

Method Ingredients 1. Gently cook the finely chopped onion in the oil until opaque 3 Cheese Tortellini 750g add the finely chopped garlic and continue cooking for a Chopped tomatoes 600g further 2 minutes Tomato purée 75g 2. Add the tomato puree followed by the tinned tomatoes and White Onion 1 no black pepper, veg stock and 250ml water, cook on a Garlic 2 cloves gentle heat for 20-25mins Béchamel sauce 750ml Veg Bouillon* (100442) 15g 3. Add the béchamel, bring back to temperature before removing from the heat stir in the crème Fraiche and Oil 20ml finely chopped parsley Crème Fraiche 250g Cracked Black Pepper Pinch 4. Cook the Tortellini as per manufacturers instructions, drain well and carefully fold into the sauce and serve Fresh Parsley ¼ Bunch immediately. ValencianGoats CheeseVegetable and and Caramelised Quorn Paella Onion Open Tart 10 Portions NF

Chef’s Tip Paella should be moist but not wet Rinse the rice prior to use to remove excess starch

Method Ingredients 1. Finely dice the onions, chop the garlic, deseed and dice the White Onion 1no peppers (1 red and 1 yellow), dice the tomatoes Fresh Garlic 2cloves 2. Cook the onions in the margarine until opaque, add the Paprika 0.5tspn garlic, peppers and quorn, continue cooking for 2 minutes Turmeric 0.5tspn before adding the tomatoes 3. When the juices of the tomatoes begin to run add the rice Vegetable bouillon 20g and stir until all ingredients are thoroughly combined, then Water 1200ml add most of the boiling vegetable stock . Fresh Tomato 375g (5) 4. Add the paprika and turmeric, stir well and set to simmer for 20 minutes Long Grain Rice 700g 5. Stir occasionally to prevent rice from sticking, more stock Peas - defrosted 200g may be required to prevent the paella becoming dry Peppers 2 6. Just before the rice is cooked add the peas and mixed Parsley 0.5bunch beans, finish cooking. 7. Remove from heat, add the finely chopped parsley and Five Bean Salad 400g adjust seasoning. Margarine 20g 8. Transfer to suitable serving dish and serve immediately. Quorn Strips 300g QuornGoats andCheese Vegetable and CaramelisedChimichanga Onion Open Tart 10 Portions NF

Chef’s Tip Can be served with wedges of lemon or lime and / or salsa sauce

Method

1. Trim and blanch the beans in boiling water until al dente – refresh immediately Ingredients 2. Finely slice the onion, finely chop the deseeded chilli and finely chop Quorn Pieces 500 g the garlic 3. Deseed and cut the peppers into 0.5cm slices, zest and juice the Flour Tortillas 10 no limes White Onion 1 no 4. Cook the onions and chilli in the margarine until softened, add the quorn, beans and peppers and continue cooking for a further Fresh Garlic 2cloves minute . Fresh Chilli - Green 1 no 5. Finely add the lime juice and zest along with the finely chopped parsley and coriander. Peppers – 1 Yellow / 1 Red 1 of Each 6. Adjust the seasoning if required, remove from heat and allow to cool Limes 2 no slightly. 7. Divide the mixture between the tortillas, placing in a line along the Coriander 0.25 bunch centre . French Beans 200 g 8. Fold the edges of the tortillas in and roll as tightly as possible. Cracked Black Pepper Pinch 9. Place tortillas on a very lightly oiled tray and lightly brush tortillas with remaining oil Parsley 0.25 bunch 10. Bake in a pre-heated oven at 180C until golden brown and core Vegetable Oil 20 ml temperature is achieved. Margarine 10 g VegetarianGoats Cheese Mixed and Grill Caramelised Onion Open Tart 10 Portions NF Chef’s Tip When preparing the polenta take care as it can be quite volcanic. If a griddle is not available the cheese and polenta can be branded using a hot skewer Another alternative to brand the cheese and polenta is to use the Panini grill

Method

Ingredients 1. Prepare the seasoned polenta as par instructions ( 50g per Quorn Sausage 10 200ml water ). Tomato 5 2. Cook for five minutes before transferring to oiled tray, allow Mushroom 200g to cool and set . Polenta 300g Halloumi 400g 3. Cut the Halloumi into 1cm slices, half the tomatoes lengthways.

4. Cut the mushrooms in half or quarters.

5. When polenta is set cut into 2 inch rounds and if available along with the Halloumi griddle on both sides.

6. Start the mushrooms and sausages in a frying pan with a little oil on the stove, add the tomatoes and grill until cooked .

7. Transfer the components to a suitable serving dish . Vegetable Spring Rolls with Chilli Dipping Sauce 10 Portions NF

Chef’s Tip To keep the crispness cook as near to service as possible

Method:

1. Soak the noodles in warm water for 20 minutes, drain and Ingredients pat dry Name Weight 2. Stir-fry the finely sliced red onion, peppers, carrots over a very Filo Pastry 250g high heat then add the Quorn pieces, finely chopped garlic, shredded spring onions and hoi sin sauce. Red Onion 100g 3. Add the noodles and continue to stir fry for a further minute, Quorn Pieces - 400g remove from the heat and cool as quickly as possible. defrosted 4. Unroll the filo and place under a damp tea towel to prevent it Noodles 200g drying out. 5. Place 1/10 of the vegetable mixture near to the end of the filo, Peppers – cut into fine 100g strips using a pastry brush lightly oil the edges of the filo, fold the sides in and roll away from you to create the spring roll shape. Fresh Garlic 20g 6. Place the spring rolls on a lightly oiled oven tray and brush cook Carrots – cut into fine 200g in a pre- heated oven at 200C for 10-12 mins or until they piping strips hot and golden Spring Onion 1 bunch 7. Transfer to a suitable serving dish and serve with sweet chilli Sweet Chilli sauce 200ml dipping sauce. Hoi Sin Sauce 100ml Vegetable Oil 25g Nut Free Carbohydrates & Vegetables GoatsBaked CheeseCourgettes and -CaramelisedVegetables Onion Open Tart 10 Portions GF, EF, NF

Method

1. Pick the thyme, set the leaves and stalks aside

5. Transfer to suitable serving dish and serve immediately. ColeslawGoats Cheese and Caramelised Onion Open Tart 10 Portions

GF, NF

Method

1. Cut the cabbage into quarters remove the core and shred Ingredients finely

White Cabbage 250g 2. Peel the carrots and grate, finely cut the onions into semi Carrots 200g circles White Onions 200g 3. Thoroughly combine all the ingredients together Mayonnaise 400ml Ground White Pepper Pinch 4. Transfer to a suitable serving dish GoatsPickled Cheese Red Cabbage and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Avoid cooking the cabbage in an aluminium pan

Method

1. Finely shred the red cabbage and slice the onions Ingredients Red Cabbage 1head 2. Sweat in the melted margarine for a few minutes until Apples 2no softened.

Margarine 50g 3. Add the wine vinegar and continue cooking until it Onions 2no evaporates. Demerara Sugar 50g 4. Add the pepper, water and sugar. . Cracked Black Pepper Pinch White Wine Vinegar 200ml 5. Dice the apples ( no need to peel ) and add to the pot . Water 200ml 6. Cover with a lid and continue cooking for about 30 minutes until cabbage is tender. GoatsSauté ofCheese Leeks and - Vegetables Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If the centre of the leek is „ woody „ discard and do not use

Ingredients Leeks – prepared weight 850g Method Margarine 15g Cracked Black Pepper Pinch 1. Remove the root and tip and any damaged outer leaves

2. Slice leeks into 5mm rounds – wash, rinse and drain well.

3. Sauté the leeks in the melted margarine until tender, season with black pepper

4. Transfer to suitable serving dish and serve immediately . ClapshotGoats Cheese- Root Mash and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip If available, the swede and potatoes can of course be cooked in the steamer

4. Add the chives and adjust seasoning. ChampGoats Cheese and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Method

GF, EF, NF

Chef’s Tip If cooking potatoes on stove, start in cold water and then bring to boil, continue boiling until cooked

Ingredients Method Potatoes, peeled 1.2kg Whole grain mustard 3 tbsp 1. Prepare potatoes as usual – either steamer / combination Milk 50ml oven or on the stove

Margarine 40g 2. If available use mixer with balloon attachment for larger quantities

3. Warm milk and margarine in saucepan, slowly add to potato mixture

4. When creamed add mustard and mix thoroughly, serve immediately FondantGoats Cheese Potatoes and Caramelised Onion Open Tart 10 Portions

GF, EF, NF

Chef’s Tip Be careful to not overcook as they will quickly disintegrate

Method Ingredients New Potatoes 1kg 1. Cut new potatoes in half lengthways, lay in bottom of a BS Vegetable Stock* (100442) 20g tin

Margarine 125g 2. Just cover the potatoes with vegetable stock add cubes of Cracked Black Pepper Pinch margarine and pepper. Water 1000ml 3. Cook in preheated oven at 180C until just cooked.

4. Remove potatoes from stock and transfer to suitable serving dish. Hunter Style Potatoes 10 Portions

GF, EF, NF

MF, NF

Chef’s Tip As the dish takes less than a minute to cook, cook as close to service as possible

MF, EF, NF

Chef’s Tip If the cous cous appears to be sticky add a few drops of olive oil

4. Leave to stand for 3-4 minutes until liquid is dissolved.

5. Remove cling film and with a fork separate the grains.

6. Adjust seasoning and serve immediately. Nut Free Accompaniments & Basic Recipes BasicGoats Béchamel Cheese Sauce and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip When warming the milk half an onion studded with cloves and bay leaf may be added to intensify flavour

3. Stir continually until sauce comes to the boil, then reduce heat and simmer for 5 minutes BasicGoats Veloute CheeseSauce and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip Important to cook the sauce for the 5 minutes to cook out the taste of the flour

4. Stirring continuously until sauce comes to the boil, then reduce heat and simmer for 5 minutes

5. Gradually add the milk, remove from heat. HandmadeGoats Cheese Tortilla and Chips Caramelised Onion Open Tart 10 Portions MF, EF, NF

Ingredients Method Flour Tortilla 5 no Vegetable Oil 20ml 1. Lay a tortilla on a chopping board, brush with a smidgeon Ground Chilli Powder Pinch of oil, then sprinkle with chill powder

2. Lay the second tortilla on top of the first and repeat process with oil and chilli.

3. Continue process until all tortillas are used up.

4. Cut the tortilla stack in half, then each half into half again

5. Finally cut each quarter into three.

6. Lay the individual chips onto a baking sheet and dry in a hot oven . GoatsMinted Cheese Cucumber and andCaramelised Yoghurt Dressing Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip Once the cheese is added to the sauce do not allow sauce to boil

Chef’s Tip When rolling out the pastry, always turn the pastry and roll away from yourself

Method

3. Wrap pastry in cling film and refrigerate for at least 30 minutes prior to use TartareGoats CheeseSauce and Caramelised Onion Open Tart 10 Portions GF, NF

Method

1. Finely chop the red onion, roughly chop gherkins and Ingredients capers

Mayonnaise 120ml 2. Finely chop parsley – combine all the ingredients together Capers 3 tbsp with the mayonnaise Gherkins 3 tbsp 3. Serve in suitable dish Red Onion 35g (1/4) Parsley 0.25 bunch YorkshireGoats Cheese Pudding and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip There would seem to be lots of hints or tips for Yorkshires – if it works for you, do it E.G. Allow batter to stand for 3 hours, refrigerate for 12 hours, make the night before, use ice cold milk, add a few drops of vinegar, add a little baking powder etc etc

Ingredients Method Plain Flour 300g 1. Preheat oven to 220c or gas mark 8 for conventional oven Eggs 6 2. Using a measuring jug – measure out equal quantities of Milk 300g the three ingredients Veg oil 10ml 3. Whisk the eggs with 0.75 of the milk, slowly add the flour a little at a time 4. Add the remaining milk until a lump free smooth batter is obtained, leave to rest for 1 hour 5. Add a small amount of oil to whatever tins you are using and place in oven until the oil is smoking 6. Remove trays from oven and quickly add the batter – 0.66 to the top, return to oven 7. After 5 minutes reduce heat to 180c / gas mark 5 and continue cooking until crisp and golden brown 8. Turn puddings over and brown the bottoms for a further two minutes, serve immediately Nut Free Desserts GoatsAlmond Cheese and Orange and Caramelised Cake Onion Open Tart 12 Portions NF

Chef’s Tip The boiling of the oranges can be done the day before When layering the oranges – slightly overlap them

Method

Ingredients 1. Prepare basic sponge mixture with the addition of almond flavouring Basic Sponge Recipe 10 Portions Almond Flavouring 2 tsp 2. Meanwhile place oranges in a pan of cold water, bring to Oranges - Small 5no boil, simmer for 2 minutes

3. Remove from water and allow to cool completely.( can be done well in advance )

4. Thinly slice the oranges and lay half in bottom of cake tin.

5. Place sponge mixture on to the oranges and neatly top with remaining oranges.

6. Bake in a pre-heated oven at 160C and cook until a skewer inserted into cake comes out clean.

7. Serve warm with hot custard. AppleGoats and Cheese Blueberry and TwiceCaramelised Baked Crumble Onion Open Tart 10 Portions EF, NF

Chef’s Tip Serve warm with hot Vanilla Custard The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

4. Remove from oven and as it cools rub through hands to remove any large pieces .

5. Gently combine the apple with the frozen berries and place in serving dish.

6. Top with the crumble mix and bake at 180C until fully cooked . GoatsApple andCheese Cinnamon and Caramelised Strudel Onion Open Tart 10 Portions NF Chef’s Tip Heat the baking sheet in hot oven, remove from oven and transfer the strudel ( sat on parchment paper ) to the sheet – this will ensure a well cooked bottom Strudel is easier to prepare when pastry is not completely defrosted Method

Ingredients 1.Defrost pastry and cut in half lengthways, drain apples in colander, when drained place in bowl Puff Pastry 1 sheet 2. Combine the sultanas, cinnamon and 50g of the sugar with the Solid Pack Apple 800g apple. Mix together the egg and milk Cinnamon 1 tsp Sultanas 60g 3. Place apple mixture down centre of the pastry, leave a 5cm space at each end Egg 1 Sugar 60g 4. Egg wash all the edges of the pastry, fold the short ends over and then fold the long edge over the apple Milk 10ml 5. Roll the strudel, as if making a wrap, keeping it as tight as possible, ending with the long edge on the bottom

6. Place strudel on baking sheet and egg wash,, sprinkle with remaining sugar

7. Make 5 small slits ( 1cm ) along the top of the pastry

8. Bake in pre-heated oven at 185c until pastry is cooked and golden brown AppleGoats and Cheese Sultana and Fruesili Caramelised Tart Onion Open Tart 10 Portions NF

Chef’s Tip – When lining the tin with the pastry do not trim the pastry until after it has been blind baked

Method Ingredients Solid Pack Apples 700 g 1. Make the pastry using the sweet pastry recipe. Rest .it for a Sweet Pastry 10 Portions minimum of 30 minutes. 2. Roll out the pastry and line a suitable sized baking tray Sultanas 100 g 3. Blind bake in a pre-heated oven at 180C until just cooked. Plain Flour 180 g 4. Meanwhile drain apples in a colander and combine with the Margarine 90 g sultanas and cinnamon. 5. Rub the flour and margarine together until it resembles Caster Sugar 45 g breadcrumbs. Demerara Sugar 45 g 6. Add the oats and the two sugars and set aside. Oats 40 g 7. Place the apple mixture into the pastry case and level off Ground Cinnamon Pinch just below the pastry case lip. 8. Top with the crumble mix smooth and level off. 9. Bake in a pre-heated oven at 180C until golden brown and cooked through. 10. Allow to cool slightly before cutting and transferring to suitable serving dish. GoatsApple andCheese Blackberry and Caramelised Pie Onion Open Tart 12 Portions NF

Chef’s Tip Do not over work the pastry as it will become tough

Ingredients Method Sweet Pastry 10 Ptns 1. Thinly roll out just over half the pastry and line suitable Solid Pack Apples 700g cooking dish . Frozen Blackberries 100g 2. Top with well drained apples and frozen berries Milk 10ml Sugar 30g 3. Thinly roll out remaining pastry and place on top, sealing with milk

4. Neatly crimp the edges of the pie, brush with milk

5. Sprinkle top of pie with sugar and make three small slits in pastry top.

6. Bake in pre heated oven at 170c until pastry is cooked and golden brown. Apple and Cinnamon Twice Baked Crumble 10 Portions EF, NF

Chef’s Tip

The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

Ingredients Method Solid Pack Apples 800 g Cinnamon 1tspn 1. Rub the flour and margarine together until it resembles Plain Flour 180 g breadcrumbs Margarine 90 g 2. Add the oats and the two sugars, place mixture onto a Caster Sugar 45 g baking tray. Oats 40 g 3. Cook in a pre-heated oven for approximately 5 mins until Demerara Sugar 45 g just crisp and crusty 4. Remove from oven and as it cools rub through hands to remove any large pieces . 5. Gently combine the apple with the cinnamon and place in serving dish. 6. Top with the crumble mix and bake at 180C until fully cooked . Apple Cracknell 10 Portions EF, NF

Chef’s Tip

The crumble mix can be prepared and cooked a day or two in advance and kept in an air-tight container

Ingredients Method Name Weight Solid Pack Apples 700 g 1. Rub the flour and margarine together until it resembles Ground Ginger Pinch breadcrumbs Ground Cinnamon 1tspn 2. Add the oats, ginger and the two sugars, place mixture Plain Flour 180 g onto a baking tray Margarine 90 g 3. Cook in a pre-heated oven for approximately 5 minutes Caster Sugar 45 g until just crisp and crusty Oats 40 g 4. Remove from oven and as it cools rub through hands to Demerara Sugar 45 g remove any large pieces 5. Combine the apple with the cinnamon and place in suitable serving dish 6. Top with the crumble mix and bake at 180C until fully cooked ApricotGoats CheeseBakewell and Tart Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip When placing sponge mix into the pastry case always start at the edge so the jam is not forced up the pastry edge

Method Ingredients 1. Roll out the pastry and line a suitable sized tin, blind bake in a pre- Sweet Pastry Recipe 10 Portions heated oven at 160C, remove beans and set aside Basic Sponge Recipe 10 Portions Mixed Fruit Jam 60 g 2. Soak the apricots in hot water approximately 20 minutes. Almond Flavouring Few Drops 3. Carefully spread the mixed fruit jam on the base of the pastry case Dried Apricots 300 g 4. Add the almond essence to the sponge mix and mix well. Icing Sugar 20 g 5. Drain well the apricots and carefully add to the sponge mix – try not to break the apricots when mixing.

6. Place sponge mix into the pastry case and smooth out

7. Bake in a pre-heated oven at 160C for 40 – 50 minutes or until a skewer comes out clean, allow to cool slightly prior to cutting

8. Dredge with icing sugar prior to service GoatsBasic SpongeCheese and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip This recipe also doubles as perfect recipe for steamed sponge recipes

Method Ingredients Self Raising Flour 340g 1.Cream the sugar and margarine until smooth and pale in colour Block Margarine 340g Eggs 6 2.Gradually beat in the eggs, sift the flour and gently fold into Caster Sugar 340g the mixture a little at a time

3.Bake in a pre-heated oven 180c for approx 60 minutes or until a skewer inserted in cake comes out clean GoatsBasic SpongeCheese –andAlternative Caramelised ( No OnionFat ) Open Tart 10 Portions MF, NF

Chef’s Tip Make sure all equipment is clean, dry and free of grease prior to use

3.Sieve the flour and gently fold into egg mixture in a figure of eight motion, bottom to top

4.Bake in a greased tin in a pre heated oven 180C for approximately 55 minutes

5.When cooked remove from tin and leave to cool on wire rack GoatsBay Custard Cheese and Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip If available to you use a double boiler

4. Add to the boiling milk whisking continuously until custard thickens .

5. Reduce heat to a gentle heat and cook out for a further two minutes .

6. Remove bay leaves prior to service. Blueberry and Oatmeal Flummery 10 Portions EF, NF

Chef’s Tip

The oatmeal can be toasted in the oven or in a dry frying pan

Method Ingredients Blueberries 150g 1. Place defrosted blueberries in bowl add the sugar and Oats 100g gently break, do not puree, divide between the squat cups Honey 100ml 2. Gently toast the oatmeal, set aside and allow to cool Vanilla Flavouring Few Drops 3. Slightly warm the honey, zest the lemon and whip the Caster Sugar 25g cream to soft peak Lemon 1no 4. Gently fold ¾ of the oatmeal, the lemon zest, vanilla Whipping Cream 600ml flavouring and the honey into the cream 7oz Polarity Squat Cups 10no 5. Carefully pipe or spoon the mixture on top of the blueberries and garnish with remaining oatmeal 6. Transfer to fridge and allow to set for one hour before serving GoatsBlueberry Cheese Drop and Pancakes Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Keep honey warm in squeezy bottle or use a honey spoon to serve

Method

Ingredients 1. Sift the flour and baking powder into a bowl, gradually beat in the milk. Plain Flour 375g Milk 450ml 2. Beat the melted margarine into the eggs and add to the Eggs 3 flour mixture. Blueberries 600g 3. Gently fold in the blueberries. Honey 100ml Baking Powder 3tspns 4. Lightly grease a heavy bottomed frying pan or griddle. Margarine 60g 5. Spoon dessertspoons of the batter onto griddle, spacing them well apart .

6. Cook for 2 – 3 minutes until bubbles appear, turn over to finish cooking .

7. Serve with a drizzle of warm honey. Allow 2 pancakes per portion. Bread and Butter Pudding 10 Portions NF

Chef’s Tip

To speed up production and cooking times soften the margarine and warm the milk / cream prior to use

Method Ingredients White Sliced Bread 10 slices 1. Pre-heat the oven to 180C, lightly butter the serving dish and zest the orange Margarine 50g 2. Leaving the crusts on the bread, liberally butter all the Sultanas 75g way to the edges Milk 400ml 3. Cut into triangles and neatly arrange half on base of the Cream 200ml serving dish Eggs 4no 4. Scatter with the sultanas and neatly top with the Caster Sugar 60g remaining bread Demerara Sugar 15g 5. Whisk together the eggs and sugar before adding the Orange 1no cream, milk and half the orange zest 6. Carefully pour over the bread before topping with the remaining orange zest and demerara sugar 7. Cook until set and golden brown, approximately 35 minutes Caramelised Apricot Custard Tart 10 Portions NF

Chef’s Tip

When pouring the custard into the tart try to pour around the apricots as opposed to over

Method Ingredients Name Weight 1. Roll out the pastry to approximately 2mm and line a Sweet Pastry 10 Portions baking tray, blind bake in a pre-heated oven 180C Apricots – pre soaked 20no 2. Meanwhile cut the apricots in half lengthways and lay on Caster Sugar 40g a baking sheet, cut side facing upwards Eggs 4no 3. Sprinkle the cut apricots with 20g of the sugar and place Milk 500ml in either a hot oven or underneath a grill to caramelise Cream 100ml 4. To make the custard whisk the remaining sugar and eggs Vanilla Flavouring Few Drops together, before adding the vanilla, milk and cream 5. Neatly arrange the caramelised apricots in the base of the pastry case before gently pouring over the custard 6. Cook in the pre-heated oven but at 160C until custard is set 7. Allow to cool before cutting with a serrated knife GoatsCaramelised Cheese Dutch and Caramelised Apple Pudding Onion Open Tart 12 Portions EF, NF

Chef’s Tip If time and equipment allows this pudding can be steamed Make breadcrumbs in food processor or freshly grate

8. Cook in pre-heated oven at 185C for approx 45 minutes, until pastry is cooked. Carrot Cake 12 Portions MF, NF

Method: 1. Combine the sifted flour with the cinnamon, mixed spice, baking powder and bicarbonate of soda, stir in Ingredients the sugar Plain Flour 320g 2. Beat the eggs with the oil and zests of the citric fruits, Soft Brown Sugar 270g stir in the grated carrot and fold into the flour mixture Baking Powder 1 tsp along with the sultanas Bicarbonate of Soda 0.5 tsp Eggs 4no 3. Spoon the mixture into a lined baking tin and cook in a Vegetable Oil 250ml pre-heated oven at 160C for 70minutes or until a skewer inserted into the cake comes out clean. Orange (zest) 1no Lemon (zest) 1no 4. Cool and dust with icing sugar before cutting with a Carrots 300g serrated knife and transfer to suitable serving dish Sultanas 200g Cinnamon 1 tsp Mixed Spice 1 tsp Topping Icing Sugar 10g Chocolate Brownies 10 Portions NF

Chef’s Tip Do not overcook – we are looking for a chewy centre and not a cake

Method Ingredients 1. Thoroughly mix the following in this order: Caster Sugar 200g - Caster Sugar Margarine 115g - Margarine - Cocoa Powder Cocoa Powder 40g - Vanilla Flavouring Vanilla Flavouring 1tspn - Eggs Eggs 2no - Plain Flour - Baking Powder Plain flour 115g Baking Powder 0.5tspn 2. Line a shallow baking tin with parchment paper and preheat oven to 180C

3. Cook for approximately 20 minutes, transfer to wire rack and allow to cool before slicing with a serrated knife

4. Transfer to a suitable serving dish Chocolate Olive Oil Cake 10 Portions MF, NF

Method: 1. Sift cocoa powder into a bowl and add approxiamtly125ml of boiling water until you have a smooth but still runny paste, whisk in the vanilla and set aside to cool Ingredients 2. Place olive oil, sugar and eggs in another bowl and beat Olive Oil 150ml together until you have a pale, aerated thickened cream, add Cocoa Powder 50g the cocoa mixture beating as you go, scrape down Vanilla Flavouring 2tspn 3. Add the sifted flour along with the bicarbonate of soda, Plain Flour 125g mix well Bicarbonate of Soda 0.5tspn 4. Pour the batter into a lined baking tin and cook in a pre- Eggs 3no heated oven 170C for approximately 45 minutes Caster Sugar 200g 5. Remove from oven and allow to cool in tin before turning out ClassicGoats LemonCheese Tart and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Serve with a compote of fruits – either chilled or warm When lining the tin, trim the pastry after it has been blind baked

Method Ingredients 1. Roll out the pastry and line a suitable sized tin., blind bake Sweet Pastry 10 Portions in a pre-heated oven at 180C, remove beans and set Caster Sugar 75 g aside. Reduce the heat of the oven to 150C Cream 600 ml Eggs 5 no 2. Zest and juice the lemons, crack the eggs into a bowl add the sugar and mix well Lemons 2 no 3. Whisk in the cream and lemon juice, pass the mixture through a sieve

4. Add the lemon zest and carefully pour the mixture into the pastry case.

5. Transfer to oven and cook for about an hour until the filling is just set

6. Chill completely before serving. GoatsDundee Cheese Cake and Caramelised Onion Open Tart 15 Portions NF

Chef’s Tip All dried fruit will remain dry – to achieve a stickier finish braise the fruits prior to use then drain and allow to dry This cake can also be utilised as a home bake

Ingredients Method Margarine 350g 1. Pre-heat oven to 175C and grease and flour a baking tin, Eggs 6no 2. Cut apricots in half and soak in boiling water Caster Sugar 350g Plain Flour 450g 3. Mix together the margarine and sugar until light and fluffy, slowly add the eggs. Baking Powder 1tspn Almond Flavouring 2tspn 4. Gently fold in the almond flavouring, flour, baking powder and mixed spice

Mixed Spice 4tspn 5. Finely zest and juice the lemon and orange, add to the mixture . Dried Apricots 70g 6. Fold in the mixed peel, the drained apricots and sultanas . Mixed Peel 70g 7. The mixture should be of a dropping consistency, if not add a little milk. Oranges 1 Lemons 1 8. Carefully spoon mixture into baking tin and place in pre heated oven Sultanas 350g 9. The cake is cooked when a skewer inserted into cake comes out clean – approx 90 min

10. Leave cake to cool slightly in tin before removing to a wire rack. EtonGoats Mess Cheese and Caramelised Onion Open Tart 10 Portions GF, NF

Chef’s Tip Do not make the mess too early or you will find the cream will actually dissolve the meringue

Ingredients Method Whipping Cream 500 ml 1. Make the meringue as par manufactures instructions, this Caster Sugar 50 g can be prepared days in advance. Vanilla Flavouring Few Drops 2. Prepare the compote and chill completely – again this can Meringue mix 50 g be prepared the day before. Mixed Berry Compote 10 Portions Water for meringue 225ml 3. Add the vanilla and sugar to the cream and whip to soft peaks .

4. Break up the meringue and gently fold into the cream.

5. Finally add half the compote – just fold it through the cream once.

6. The remaining compote should be drizzled over the mess at service. GoatsGingerbread Cheese Cake and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Can also be utilised as a home bake For the sauce – to infuse the sauce place 2 star anisse into one pint of cold milk, bring to the boil, make custard as normal Can be made up to a week in advance

Ingredients Plain Flour 330g Method Ground Ginger 2 tspn Demerara Sugar 75g 1. Pre-heat the oven to 185C.and grease and line a loaf tin

Margarine 150g 2. Sift the flour. mixed spice, bicarbonate of soda and ginger in a bowl. Mixed Spice 2 tspn 3. Warm the sugar, margarine and golden syrup together in a pan. Golden Syrup 310g Egg 3no 4. Beat the egg into the milk, then mix all the ingredients together. Milk 225ml 5. Pour the mixture into the loaf tin and spread evenly Bicarbonate of Soda 1 tspn 6. Bake in the pre-heated oven for approx 45 – 60 min .

7. Remove from loaf tin and leave to stand for a few minutes

8. Serve warm with the sauce of your choice . GoatsGolden Cheese Syrup andand AppleCaramelised Sponge Onion Pudding Open Tart 10 Portions NF

Chef’s Tip If basic sponge mixture is too stiff, let down with a little milk

Ingredients Method Golden Syrup 150ml 1. Grease a suitably sized oven proof baking tin Basic Sponge Recipe 10 Ptns 2. Place golden syrup in bottom of tin and allow to settle Margarine 10g Apples solid pack 600g 3. Drain the apples and chop into 1cm dice

4. Gently fold the apple into the sponge mixture

5. Carefully spoon sponge mixture on top and gently level off

6. Bake in a preheated oven at 180c until an inserted skewer comes out clean. (60 mins). Honey Baked Bananas 10 Portions GF, EF, NF

Method: 1. Zest and juice the lemon and along with the margarine and honey place in saucepan and heat until ingredients are melted and combined Ingredients 2. Meanwhile peel bananas and cut in half lengthways, Bananas 10no place on a lined baking tray and brush with honey mixture Honey 70g 3. Cook in a pre-heated oven at 180C for 3-4 minutes – Margarine 25g honey mixture should be bubbling and bananas just Lemon 1no softening 4. Remove from oven allow to cool on tray for 2-3 minutes before transferring to suitable serving dish JamGoats Roly Cheese-Poly and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Allow to stand for several minutes before attempting to cut

Method Ingredients 1. Sift the flour into a bowl and add the soft brown sugar and Mixed Fruit Jam 150 g suet, mix well SR Flour 330 g 2. Add enough water to create a soft but not sticky dough. Vegetable Suet 165 g 3. Roll the dough out into a rectangle approximately 30 cm x Egg 1 no 24 cm. 4. Warm the jam just enough for it to start to melt . Soft Brown Sugar 60 g 5. Brush the dough with the jam leaving a 1 cm border all the Demerara Sugar 15g way round . Milk 10 ml 6. Brush the edges with milk and then roll up and seal the edges and ends well. 7. Transfer to a lined baking sheet with the sealed edge underneath. 8. Brush the entire roll with the beaten egg and sprinkle the demerara sugar. 9. Cook in a pre-heated oven at 190C for 35 – 45 minutes until golden brown and cooked through. Key Lime Pie 10 Portions EF, NF

Chef’s Tip

Serve with a chilled compote of fruit and crème fraiche – truly sublime (no pun intended)

Ingredients Method: Digestive Biscuits 250g 1. Turn the biscuits into crumbs (food processor / rolling pin) Margarine 80g and combine with the melted margarine Carnation Milk 397g 2. Pressing firmly evenly line the base of a cake tin with the Limes 4 no crumbs and chill for 10 minutes Whipping Cream 350ml 3. Whisk together the cream and carnation milk then add Compote of Fruit 150g the lime juice and zest and the cream will magically thicken! Crème Fraiche 150g 4. Pour into the lined cake tin and refrigerate for at least two hours 5. When set use a hot knife to portion and transfer to suitable serving dish LancasterGoats Cheese Lemon and and CaramelisedAlmond Tart Onion Open Tart 12 Portions NF

Chef’s Tip This dessert may be described as a distant cousin of the Bakewell Tart

Method

1. Roll out the pastry and line a suitable sized tin, blind bake Ingredients in a pre-heated oven at 180C, remove beans and set aside Sweet Pastry Recipe 10 Portions Basic Sponge Recipe 10 Portions 2. Zest and juice the lemon and along with the vanilla add to Almond Flavouring Few Drops the sponge mix, mix well Lemon Curd 60 g 3. Carefully spread the lemon curd on the base of the pastry Lemon 1 no case. Icing Sugar 20 g 4. Top with the sponge mixture and smooth out.

5. Bake in a pre-heated oven at 180C for 40 – 50 minutes or until a skewer comes out clean, allow to cool slightly prior to cutting .

6. Dredge with icing sugar prior to service. LemonGoats DrizzleCheese Cake and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Serve with warm vanilla custard or warm berry compote

Method Ingredients 1. Prepare and cook the basic sponge as per recipe with the Basic Sponge Recipe 10 Portions addition of the zest of the lemons Drizzle Sugar 200g 2. While the sponge is cooking place the water, sugar and Lemons 3 no juice of the lemons into a pan and boil until a thin syrup is formed . Water 100ml 3. As soon as the sponge is cooked remove from the tin and transfer to a wire rack and pierce the top with a skewer numerous times.

4. Pour the hot syrup over the cake and allow to soak through. GoatsLemon Curd Cheese & Yoghurt and Fool Caramelisedserved with Shortbread Onion Fingers Open Tart 10 Portions NF

Chef’s Tip For the best effect use small cubic bowls available from Remmerco Use raspberries at room temperature when their flavour is at its fullest. Alternatively use frozen raspberries allowing them to defrost before dredging with icing sugar. This could be served as a grab and go dessert without the biscuits if required

Ingredients Lemon Curd 200 ml Method Greek Yoghurt or 600 ml or 1. Place the lemon curd and yoghurt in a bowl, fold together to Easy Yo 600 ml form a rippled effect, place in individual bowls and chill - Raspberries 200 g alternatively layer the individual bowls Icing Sugar 40 g 2. Dredge the raspberries with icing sugar and allow to stand

Shortbread Fingers – see 10 no 3. Just before service carefully top the individual yoghurts with separate recipe the raspberries

4. Serve with shortbread finger Lemon Syllabub with Apricot Biscotti 10 Portions NF

Chef’s Tip

Make sure cream is chilled prior to use

Ingredients Method Whipping Cream 500ml 1. Place cream in suitable sized bowl add the sugar, juice Natural Yoghurt 200ml and zest of the lemon Lemon 1no 2. Whip until soft peaks are formed, before gently folding in the natural yoghurt Caster Sugar 50g 3. Transfer to suitable serving dish and chill ready for service Apricot Biscotti Sep Recipe 4. Serve with Apricot Biscotti GoatsMarble Cheese Cake and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip After stage two and three if the mixtures (esp. cocoa one ) are too stiff they can be let down with a little milk

Ingredients Method Margarine 340g 1.Cream the sugar and margarine together until smooth and pale in colour Caster Sugar 340g Eggs 6 2.Gradually and slowly beat in the eggs, remove half the mixture and Self Raising Flour 305g gently fold in 170g of sifted flour

Cocoa 35g 3.To the other half gently fold in the remaining sifted flour and sifted cocoa powder

4.Grease and flour suitable cooking container, using a chequered board effect place the two mixes into container

5.The mixes should touch each other – plain, cocoa, plain, cocoa etc

6.With a dining room knife, swirl the two mixes into each other, ensure knife touches bottom of container

7.Cook in a pre-heated oven 180c for approx 60 minutes or until a skewer inserted into cake comes out clean MarmaladeGoats Cheese Sponge and Cake Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Serve with warm vanilla custard

Ingredients Method Basic Sponge Recipe 10 Portions 1. Gently warm the marmalade over a low heat, stirring Marmalade 200g continually

2. Pour marmalade into the bottom of sponge tin, before carefully topping with the sponge mixture

3. Cook in pre heated oven at 180C, turn sponge upside down and allow to cool on wire rack GoatsMincemeat Cheese and and Pear Caramelised Jalousie Onion Open Tart 10 Portions NF

Chef’s Tip Pre –heat the baking tray before placing jalousie on it

Method 1. Cut the just defrosted puff pastry sheet in half lengthways

Ingredients 2. Then cut each half lengthways again, but this time just off centre Pears 10no 3. Prick the thinner strip with a fork several times, fold the thicker side in half lengthways Mincemeat 600g Puff Pastry Sheet 1no 4. Thicker side – from the fold cut strips 1cm apart, leaving a 1cm edge / border Milk 20ml Egg 1no 5. Spread the mincemeat down the centre of the thin strip of pastry, leave a 1cm edge Caster Sugar 25g 6. Top the mincemeat with the pears, core side down and lengthways

7. Make egg wash from the milk and egg and brush the edges

8. Place the folded pastry strip along one side of the base, then fold out and over

9. Seal and trim the edges, egg wash the top and sprinkle with the sugar

10. Bake in a pre-heated oven – 200C until pastry is cooked and golden brown GoatsOrange Cheese Polenta and Cake Caramelised Onion Open Tart 10 Portions NF

Method

Ingredients 1. Cream the margarine and sugar together until light and Margarine 250g fluffy, add eggs one at a time and mix thoroughly Caster Sugar 250g 2. Once the mixture is combined add all the dry ingredients Eggs 4no and zest and juice of the orange Polenta 140g 3. Transfer mix to lined baking tray and cook in a pre-heated Plain Flour 200g oven at 170C for approximately 50 minutes or until an Baking Powder 2tspn inserted skewer comes out clean, when cooked remove from tray and transfer to a wire rack Orange 1no 4. Allow to cool completely before portioning and transfer to suitable serving dish PearGoats Tart Cheese and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip This dessert is based on the classic French Tarte Bourdaloue – made with frangipane : therefore a few drops of almond essence could be added to the sponge mixture

Method

Ingredients 1. Rollout and line a suitable sized tin with sweet pastry ( see separate recipe ) Sweet pastry Plain Flour 500g 2. Blind bake the pastry case, when cooked set aside and Margarine 250g allow to cool Milk 20ml 3. Make up the sponge mix with the water and carefully place Caster Sugar 50g in pastry case Egg 1 Filling 4. Drain the pears and core side down neatly press the pears Tinned pears 10 halves into the sponge mixture until they touch the pastry Sponge mix 500g 5. The idea being when cooked the top of the pears should be Water 250ml poking through the sponge

6. Serve warm with hot custard PumpkinGoats Cheese Pie and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Best served warm but equally nice served chilled As pumpkin is only available in October/November this is a seasonal dish which would be a great guest dish

Ingredients Method Pumpkin Puree 425 g 1. Make the sweet pastry following the recipe Whipping Cream 500 ml Egg 2 no 2. Line a baking tray with the sweet pastry and bake blind in a Golden Syrup 1 tblspn pre-heated oven at 180C Ground Cinnamon 1 tspn 3. Meanwhile place all the other ingredients in a suitable sized Ground Ginger 0.5 tspn bowl and whisk continually until all the ingredients are Mixed Spice 0.5 tspn thoroughly combined. Vanilla Flavouring Few Drops 4. Pour mix into the pastry case and bake in a pre-heated Soft Brown Sugar 60 g oven at 180C for 30 – 40 minutes until the pie is just set Sweet pastry 10 portions RoastedGoats Cheese Plum Clafoutis and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Serve warm with light dusting of icing sugar

Ingredients Method Plums 600 g 1. Place plums on baking sheet and sprinkle with sugar, place Soft Brown Sugar 60 g in pre-heated oven 200C Natural Yoghurt 200 ml Basic Sponge Recipe 10 Portions 2. Bake until sugar has melted and plums have just started to caramelise but still firm.

3. Fold the yoghurt into the sponge mix to let it down – should resemble a thick batter.

4. Line a baking tin and pour batter into it

5. Place plums gently onto / into the batter core side up gently pushing into the batter

6. Cook in a pre-heated oven 180C for 30 minutes or until golden and set but cooked through. ScottishGoats Cheese Cranachan andwith Caramelised Wild Berries Onion Open Tart 10 Portions EF, NF

Chef’s Tip When raspberries are in season the berries can be substituted for them

Method Ingredients Oats 100 g 1. Combine the oats and icing sugar and toast in a pre-heated oven 180C until golden brown, set aside to cool Fruits of the Forest 250 g Honey 120 ml 2. Place defrosted berries ( reserve a few for garnish ) into a Whipping Cream 600 ml mixing bowl and add the warmed honey, gently crush Icing Sugar 50 g together

3. Add the toasted oats ( reserve a few for garnish ) to the mixture and stir until combined

4. Meanwhile whip the cream to soft peak stage

5. Gently fold the oat mixture into the cream until thoroughly combined

6. Transfer to a suitable serving dish and sprinkle with the reserved fruits and oats ShortbreadGoats Cheese Fingers and Caramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip Can be made the day before and kept in an air-tight container

Ingredients Method Plain Flour 180 g 1. Beat the margarine and caster sugar together until smooth Caster Sugar 55 g Margarine 125 g 2. Stir in the flour to create a smooth paste

Granulated Sugar 25 g 3. Turn on to a lightly floured work surface and roll out to a thickness of 1cm

4. Cut into fingers and place on a baking tray, prick each finger with a fork

5. Sprinkle with granulated sugar and chill for 15 minutes

6. Bake in a pre-heated oven at 190C until a pale golden brown

7. Transfer to a wire rack and set aside to cool SparklingGoats Cheese Tropical and Fruit Caramelised Jelly Onion Open Tart 10 Portions EF, NF

Chef’s Tip Works well with other tropical fruits and other flavours of jelly

Method

5. Pour jelly into the cubic bowls and refrigerate to set

6. Meanwhile cut passion fruits in half and with a teaspoon remove seeds, flesh and juice

7. When the jelly has set top with the passion fruit extract and serve GoatsSteamed Cheese Chocolate and Caramelised Sponge Pudding Onion Open Tart 12 Portions NF

Chef’s Tip After stage 2 if mixture is too stiff it can be let down with a little milk If steaming sleeves are available in your unit – happy days !!

Ingredients Method

Self Raising Flour 270g 1. Cream the sugar and margarine together until smooth and Margarine 340g pale in colour Eggs 6 Caster Sugar 340g 2. Gradually and slowly beat in the eggs, sift the flour and cocoa and gently fold into the mixture a little at a time Cocoa powder 70g 3. Grease and flour suitable cooking container, evenly spread mixture into container

4.Tightly cover the container, steam for approximately 1.5 hours or until a knife inserted into mix comes out clean GoatsSticky CheeseToffee Pudding and Caramelised Onion Open Tart 12 Portions NF Chef’s Tip Can also be served cold as a home bake

Method

Ingredients 1. Pre-heat the oven to 180C and grease a baking tin Dates - chopped 350g 2. Boil the dates in the water for about 4 minutes until soft, Water 500ml then add the bicarbonate . Bicarbonate of Soda 2 tspn Margarine 275g 3. Cream the margarine and sugar together until light and fluffy, add eggs beat well. Caster Sugar 275g Eggs 4no beaten 4. Mix in the dates, flour and vanilla, pour into the baking tin. SR Flour 275g Vanilla Essence 2 tspn 5. Cook in the pre-heated oven for approx 35 – 40 minutes, until firm to the touch.

6. Serve warm with toffee sauce or hot custard. SummerGoats Cheese Pudding and with Caramelised Crème Fraiche Onion Open Tart 10 Portions EF, NF

Chef’s Tip This dish must be made the day before. Use a pudding bowl for best effect. Works best if the bread is a day or two old

Ingredients Method 1. Place water and sugar in a saucepan and gently simmer for until the Sliced White Bread 0.5 Loaf sugar has dissolved . Mixed Frozen Berries 600g 2. Bring to the boil then add the frozen berries, then reduce heat again to a gentle simmer Caster Sugar 100g 3. Cook the fruit for 3 to 4 minutes – the fruit should be softened, Fresh Strawberries 100g mostly intact with the juices running, strain the juice and set aside 4. Meanwhile cut the crusts off the bread and cut in half lengthways Water 40ml 5. Line a pudding basin with cling film Crème Fraiche 300g 6. Dip each piece of bread into the reserved juice and starting at the bottom line the bowl, slightly overlapping as you go, ,the bread should slightly sit proud of the rim of the basin . 7. Remove the hull from the strawberries and cut in four lengthways add to the cooked fruit 8. Spoon the fruit into the bowl, adding any remaining juices 9. Top the fruit with the remaining bread, trimming as necessary, theses final pieces should also sit proud of the rim of the bowl 10. Loosely cover with cling film, place a baking sheet on top and then weigh down with a 1kg weight, finally refrigerate overnight. 11. For service turn out on a deep serving plate, removing the cling film, serve with a spoonful of chilled crème fraiche GoatsSweet CheeseApple and and Sultana Caramelised Samosa Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent drying out

Method Ingredients 1. Drain the apples well and chop into a rough dice, combine Filo Paste 500g with the cinnamon, demerara sugar and sultanas Solid Pack Apples 500g Sultanas 100g 2. Melt the margarine, roll out the filo and cut in half lengthways Margarine 50g Caster Sugar 50g 3. Place one cut sheet on top of another sealing with a little Cinnamon 1 tspn margarine. Demerara Sugar 80g 4. Place filling in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to fold – follow the numbers

5. Place on baking sheet, brush with remaining margarine, sprinkle with caster sugar and bake in a pre-heated oven at 185C and cook until golden brown

6. Transfer to suitable serving dish and serve immediately GoatsSweet CheeseMincemeat and and Caramelised Pear Samosa Onion Open Tart 10 Portions EF, NF

Chef’s Tip When preparing the samosa keep paste under a damp cloth to prevent drying out

Ingredients Method

Filo Paste 500g 1. Drain the pears well and cut into 1cm dice, gently combine with the Mincemeat 300g mincemeat

Pears 300g 2. Melt the margarine, roll out the filo and cut in half lengthways .. Margarine 50g 3. Place one cut sheet on top of another sealing with a little margarine. Caster Sugar 50g 4. Place filling in bottom left hand corner of paste, brush all edges with a little margarine, then refer to attachment as to how to fold – follow the numbers

5. Place on baking sheet, brush with remaining margarine, sprinkle with sugar and bake in a pre-heated oven at 185C and cook until golden brown

6. Transfer to suitable serving dish and serve immediately . GoatsSweet CheesePastry and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Prior to use make sure all equipment is cold and all ingredients are at room temperature When rolling out the pastry, always turn the dough and roll away from yourself

Ingredients Method

Plain flour 500g 1. Combine the flour with the sugar and gently rub in the Margarine 250g softened margarine until they resemble breadcrumbs Caster sugar 50g Egg 1 2. Add the beaten egg and enough of the milk until a soft dough is obtained – slightly wet to the touch Water/milk 20ml 3. Wrap pastry in cling film and refrigerate for at least 30 minutes prior to use TeaGoats Loaf Cheese with Summer and Caramelised Fruits Onion Open Tart 10 Portions NF

Chef’s Tip Works well with other types of tea or even a contrasting fruit infusion

Ingredients Method Earl Grey Tea Bags 3 no 1. Place the tea bags in 300 ml of boiling water and allow to Fruits of the Forest 300g steep for 5 minutes Eggs 2 no 2. Remove the tea bags, add the sugar and stir to dissolve Caster Sugar 125g 3. Add the berries to the tea and allow to stand in a cool place for at least two hours Self Raising Flour 225g 4. Meanwhile combine the flour, eggs with the juice and zest Lemon 1 no of the lemon and beat together thoroughly Honey 40g 5. Combine this mixture with the fruit and tea and mix well, Crème Fraiche 200g before transferring to a lined loaf tin 6. Cook n a pre-heated oven at 180C for 1 – 1.5 hours or until a skewer comes out clean 7. While the loaf is cooling , warm the honey slightly and then brush over the top of the loaf 8. Serve cold with a dollop of Crème Fraiche GoatsToffee CheeseApple and and Twice Caramelised Baked Crumble Onion Open Tart 12 Portions EF, NF

Chef’s Tip The boiling of the milk can be done days / weeks in advance 1 tin for 20 portions

Method

6. Place apples into suitable serving dish and spoon toffee over .

7. Finish with the crumble mix and bake in a pre-heated oven at 185C until cooked.

8. Serve with hot custard. ToffeeGoats Apple Cheese Strudel and Caramelised Onion Open Tart 10 Portions MF, NF

Caster Sugar 35g 3. Egg wash all the edges of the pastry, fold the short ends over and then fold the long edge over the apple

4. Roll the strudel, as if making a wrap, keeping it as tight as possible, ending with the long edge on the bottom

5. Place strudel on baking sheet and egg wash,, sprinkle with remaining sugar

6. Make 5 small slits ( 1cm ) along the top of the pastry

7. Bake in pre-heated oven at 185c until pastry is cooked and golden brown GoatsVanilla Cheese Custard and Sauce Caramelised Onion Open Tart 10 Portions GF, EF, NF

Chef’s Tip

If available use a double boiler to make the custard

Method

Ingredients 1.In a thick bottomed pan place 500ml of the water on the Custard powder 110g stove to boil Milk powder 100g 2.Combine 250ml of water with the milk powder and mix to a Water 1 L paste, add to the water on the stove Caster Sugar 55g Vanilla Essence 1 tsp 3.Combine the remaining 250ml of water with the custard powder and sugar and mix to a paste

4.When the milk has reached boiling point add the custard paste and continue whisking until it thickens

5.Reduce heat and cook out for two / three minutes, whisking continually

6.Add the vanilla flavouring a few drops at a time, until the required flavour is achieved GoatsWarm LemonCheese and and Almond Caramelised Pudding Onion Open Tart 12 Portions NF

Chef’s Tip The boiling of the lemons can be done the day before When layering the lemons – slightly overlap them

Method

Ingredients 1. Prepare basic sponge mixture with the addition of almond flavouring Basic Sponge Recipe 10 Portions Almond Flavouring 2 tspn 2. Meanwhile place lemons in pan of cold water, bring to boil. Lemons 4no Simmer for 2 minutes

3. Remove from water and allow to cool completely ( can be done well in advance )

4. Thinly slice the lemons and lay half in bottom of cake tin

5. Place sponge mixture on top of the lemons and neatly top with remaining lemons

6. Bake in a hot oven until a skewer inserted into cake comes out clean

7. Serve warm with a compote of winter berries WildGoats Berry Cheese Fool with and ShortbreadCaramelised Finger Onion Open Tart 10 Portions EF, NF

Chef’s Tip When chilling the custard cover with parchment paper to prevent a skin from forming, custard can be prepared the day before

3. Transfer to a suitable dish / jug and keep chilled until service

4. Serve with shortbread finger – see separate recipe Yoghurt Pot Cake 10 Portions NF

Chefs tip Great served with a berry compote

Ingredients Method: Plain Yoghurt 150g 1. Separate the eggs , placing the yolks in one bowl and the Rapeseed Oil 150ml white in another. Whisk the egg whites until you have firm peaks set aside Eggs 3no 2. Add the yoghurt and sugar to the egg yolks and whisk until Caster Sugar 250g light and airy Vanilla Flavouring 2tspn 3. Zest the lemon and along with the vanilla add to the egg Lemon 1no yolk mixture Plain Flour 175g 4. Carefully fold in the sifted flour and corn flour along with the Corn Flour 75g egg whites 5. Transfer mixture to a lined pot, pan or baking tray and bake in a pre-heated oven at 180C for approximately 30-35 minutes 6. Remove from oven and allow to stand in pot for 5 minutes before turning out onto a wire rack to cool. Nut Free Homebakes BananaGoats Cheese and Ginger and Parkin Caramelised Onion Open Tart 20 Portions NF

Method

1. Line a BS tin with greaseproof paper. Ingredients 2. Combine the flour, ginger, cinnamon, bicarbonate of soda Plain flour 500g and oats. Bicarbonate of soda 2 tsp Ground ginger 4 tsp 3. Melt the margarine, sugar and syrup in a pan and add to the flour mix Ground cinnamon 3 tsp Oats 500g 4. Then add the beaten egg and the mashed bananas and Brown Sugar 250g mix well. Margarine 250g 5. Place in the prepared tin and bake at 160C/325F/Gas 3 for Golden Syrup 300g about 1 hour. Egg 2 Bananas, ripe, mashed 4 6. Leave to cool in the tin, then turn out and portion. Icing sugar 75g 7. Sieve the icing sugar into a bowl and add a touch of water Water for icing to make a firm but runny icing.

8. Decorate the top of the portions with the icing. BlueberryGoats Cheese Muffin and Caramelised Onion Open Tart 12 Portions NF

Chef’s Tip Each scoop should weigh approximately 150g If using tulip cases only 125g per case and 1kg will yield 14 muffins. 1 bag of muffin mix will yield 150 muffins in standard muffin cases. Use cake cases to make small or mini muffins.

Ingredients Method Water 425g 1. Place the water and oil into the mixer and add the muffin Oil 235ml mix and mix on Muffin Mix 1kg slow for 1 minute.

Blueberries - frozen 150g 2. Scrape down and mix on medium for 6 minute.

3. Remove the bowl from the mixer and lightly fold in the frozen blueberries. Do not over blend or the batter will turn blue.

5. Portion the muffin mix into muffin cases using an ice cream scoop (no 6 portion size)

6. Bake in oven at gas 3 150-160 C for 30 - 35 minutes or until golden brown.

7. Allow muffins to cool before displaying ButterscotchGoats Cheese Meringue and Caramelised Bars Onion Open Tart 20 Portions NF

Method

1. Mix 500g of the flour with 250g margarine until it forms breadcrumbs.

Ingredients 2. Add the cold water to form smooth dough.

Margarine 350g 3. Line a BS tray with greaseproof paper and roll out the pastry to Brown Sugar 350g cover the bottom.

Eggs 2 4. Chill pastry in the fridge for 30 min. Vanilla Essence 5ml 5. Bake pastry base for 20 min on 180°C. Plain Flour 600g Egg whites 4 6. Cook the remaining margarine and brown sugar until the sugar dissolves and set aside. Water 200ml Sugar 240g 7. Beat the eggs with the vanilla essence, add to the cooked sugar and fold in the flour.

8. Whisk the egg whites until stiff and fold in the sugar. Fold meringue into the mix and spread over the pastry base.

9. Bake in the oven for 20 min at 180°C.

10. Cool and cut into portions. ChewyGoats MuesliCheese Fruit and Bar Caramelised Onion Open Tart 20 Portions EF, NF

Method

1. Mix all the ingredients in a bowl. Ingredients 2. Line a baking tray with grease proof paper Chopped dried apricots 225g Apples cored and grated 3 3. Press the mixture in to the tray evenly and press down Rolled oats 450g firmly. Apple juice 50ml 4. Bake in a pre heated oven for 40 - 45 minutes at 190c/375f Margarine 100g of Gas 5. Golden syrup 150ml Sultanas 50g 5. When golden brown cool on a cooling rack, portion and serve. Chopped dates 50g ChocolateGoats Cheese Apricot and Brownie Caramelised Onion Open Tart 20 Portions NF

Chef’s Tip Dust with sifted icing sugar prior to service.

Method

1. Pre heat oven to 190 C, 275 F or gas mark 5. Ingredients 2. Lightly oil a BS tin and dust with extra cocoa powder. Egg yolks 6 Egg whites 6 3. Mix egg yolks, sugar, yoghurt and oil together. Brown sugar 350g 4. Sift the cocoa powder, BP and the flour together and lightly Wholemeal flour 350g fold into the egg mixture. Plain yoghurt 500g Oil 15ml 5. Whisk the egg whites to a soft peak and slowly fold into the Cocoa (plus extra for dusting) 100g rest of the mixture, and gently fold in the chopped apricots.

Chopped apricots 360g 6. Place evenly into the pre prepared tin and smooth flat. Baking powder 1 ½ tsp 7. Bake in the pre heated at 185 for approx 20-25 minutes. Icing sugar, for dredging 10g 8. When cooked, rest for 5 minutes and then turn out on to a cooling tray.

9. Portion the Brownie while still warm. ChocolateGoats Cheese Orange and Crispy Caramelised Bar Onion Open Tart 20 Portions EF, NF

Chef’s Tip Keep in an air tight container for extended life.

Method

5. In a baking tin pre lined with grease proof paper, pour the mixture in and smooth over until it is flat and evenly covered.

6. Leave to set in a cool place.

7. When set, portion and present for service. CitrusGoats Crispy Cheese Bar and Caramelised Onion Open Tart 24 Portions EF, NF

Chef’s Tip

Keep in an air tight container for extended life.

Method

Ingredients 1 Zest the fruit and remove the juice. Rice crispies 300g 2. Boil the butter, syrup, zest and juice in a pan for approx ten Margarine 150g minutes until you have a syrup. Golden syrup 360g 3. Take off the stove and add the milk powder to the syrup Milk powder 140g and whisk in very quickly. oranges 3 Lemons 3 4. Pour the syrup mixture over the rice crispies and mix in well until you have all the crispies covered with the syrup.

5. In a baking tin pre lined with grease proof paper, pour the mixture in and smooth over until it is flat and evenly covered.

6. Leave to set in a cool place.

7. When set, portion and present for service. CupcakeGoats Cheese - Banana and Caramelised Onion Open Tart 20 Portions NF

Method

1. Place the mix into the mixing bowl

Ingredients 2. Add the liquids and mashed banana and mix on speed 1 for Basic Genoese Sponge Mix 940g 1 minute Bananas 180g Oil 270ml 3. Mix on speed 2 for 4 mins Water 375ml Frosting – vanilla or chocolate 800g 4. Scrape down

5. Mix on speed 1 for a further 1 minute

6. Half fill the cupcake cases

7. Bake on 160c for 20 mins

8. Cool

9. Pipe the top of each cupcake with 40g of frosting

10. Transfer to a serving platter CupcakeGoats Cheese - Carrot and Caramelised Onion Open Tart 20 Portions NF

Method

1. Place the mix into the mixing bowl

2. Add the liquids, grated carrot and cinnamon and mix on speed 1 for 1 minute Ingredients 3. Mix on speed 2 for 4 mins Basic Genoese Sponge Mix 940g 4. Scrape down Carrots, grated 350g Cinnamon (plus a little extra 4g 5. Mix on speed 1 for a further 1 minute for dusting if required) Oil 270ml 6. Half fill the cupcake cases

Water 300ml 7. Bake on 160c for 20 mins Frosting - vanilla 800g 8. Cool

9. Pipe the top of each cupcake with 40g vanilla frosting

10. Dust with a little cinnamon if required

11. Transfer to a serving platter CupcakeGoats Cheese – Home andmade Caramelised Carrot Onion Open Tart 20 Portions MF, NF

Method

1. Place all the ingredients into the mixing bowl

10. Dust with a touch of cinnamon if required

11. Transferring to serving platter. CupcakeGoats Cheese – Home andmade Caramelised Carrot Onion Open Tart 20 Portions NF

Method

1. Place all the ingredients into the mixing bowl

9. Pipe the top of each cupcake with 40g vanilla frosting

10. Dust with a touch of cinnamon if required

11. Transferring to serving platter. CupcakeGoats Cheese – Home andmade Caramelised Chocolate Onion Open Tart 20 Portions NF

Method

1. Place all the ingredients except the oil into the mixing bowl

9. Pipe 40g frosting onto the top of each cupcake

10. Transferring to serving platter. CupcakeGoats Cheese – Home andmade Caramelised Chocolate Onion Open Tart 20 Portions MF, NF

Method

1. Place all the ingredients except the oil into the mixing bowl

8. Cool

10. Transferring to serving platter. CupcakeGoats Cheese - Jaffa and Caramelised Onion Open Tart 20 Portions NF

Method

1. Pass the marmalade through a sieve to give a smooth mix

2. Place the mix into the mixing bowl

3. Add the liquids and mix on speed 1 for 1 minute Ingredients 4. Mix on speed 2 for 4 mins Basic Genoese Sponge Mix 940g Oil 270ml 5. Scrape down

Water 300ml 6. Mix on speed 1 for a further 1 minute Orange Marmalade 100g 7. Half fill the cupcake cases Frosting - Chocolate 800g 8. Add a tsp of smooth marmalade to the centre of the cupcake and push down a little so the marmalade is covered with the sponge mixture

9. Bake on 160c for 20 mins

10. Cool

11. Pipe the top of each cupcake with 40g chocolate frosting

12. Transfer to a serving platter CupcakeGoats Cheese - Lemon and Caramelised Onion Open Tart 20 Portions NF

Chef’s Tip You can vary the citrus fruit in the cupcakes for variety Orange cupcake simply swap the lemons for 1 large or 2 small oranges. Lemon and lime cupcake swap 1 of the lemons for 1 lime St Clements use 1 lemon and 1 orange

Ingredients Method Basic Genoese Sponge Mix 940g Lemon, zest and juice 2 1. Zest and juice the lemon Oil 270ml 2. Place the mix into the mixing bowl 3. Add the liquids and the lemon zest and mix on speed 1 for Water 375ml 1 minute Frosting – vanilla 800g 4. Mix on speed 2 for 4 mins 5. Scrape down 6. Mix on speed 1 for a further 1 minute 7. Half fill the cupcake cases 8. Bake on 160c for 20 mins 9. Cool 10. Mix the vanilla frosting with the lemon juice 11. Pipe the top of each cupcake with 40g of frosting 12. Decorate with more lemon zest if required 13. Transfer to a serving platter CupcakeGoats Cheese - Lemon and Meringue Caramelised Onion Open Tart 20 Portions NF

Method

1. Place the mix into the mixing bowl Ingredients 2. Add the liquids, lemon zest and juice and mix on speed 1 Genoese Sponge Mix 940g for 1 minute 3. Mix on speed 2 for 4 mins Oil 270g 4. Scrape down Water 375ml 5. Mix on speed 1 for a further 1 minute Lemon zest and juice 2 6. Half fill the cupcake cases 7. Add a teaspoon of lemon curd on to the top and in the Lemon Curd 150g centre of each cup cake Topping 8. Bake on 160c for 20 mins Meri White 120g 9. Cool Water 660ml 10. Meanwhile prepare the meringue mixture and pipe onto the cooked cup cakes 11. Return to the oven until meringue is turning golden brown 12. Allow to cool on a wire rack before transferring to serving platter. CupcakeGoats Cheese - Vanilla and Caramelised Onion Open Tart 20 Portions NF

Method

1. Place the mix into the mixing bowl Ingredients 2. Add the liquids and mix on speed 1 for 1 minute Basic Genoese Sponge Mix 940g Oil 270ml 3. Mix on speed 2 for 4 mins Water 375ml 4. Scrape down Frosting - chocolate 800g 5. Mix on speed 1 for a further 1 minute

6. Half fill the cupcake cases

7. Bake on 160c for 20 mins

8. Cool

9. Pipe the top of each cupcake with 40g of frosting

10. Transferring to serving platter. American Zucchini Cake Number of portions 18 MF, NF Ingredients Amount Self Raising Flour 175g Rapeseed Oil 100ml Zucchini - grated 350g Caster Sugar 225g Vanilla Flavouring 1tspn Sultanas 40g Mixed Spice 1tspn Ground Cinnamon 0.5tspn Eggs 2no Apricot Biscotti Number of portions 20 NF Ingredients Amount Dried Apricots 100g Margarine 75g Caster Sugar 90g Demerara Sugar 90g SR Flour 300g Eggs 2

Chef’s Tip: Can be made one or two days in advance and stored in an airtight container in the dry stores Banoffee Whoopie Pie Number of portions 10 NF Ingredients

Amount Eggs 1 Plain Flour 275g Caster Sugar 150g Natural Yoghurt 125ml Whole Milk 25ml Vanilla Flavouring 0.25tspn Margarine 75g Bicarbonate of Soda 0.75tspn Baking Powder 0.25tspn Ground Cinnamon 0.5tspn Bananas 2no American Frosting 150g Boodle Cake Number of portions 12 NF Ingredients Amount Plain Flour 450g Soft Brown Sugar 275g Margarine 275g Sultanas 450g Milk 300ml Eggs 2no Chocolate Whoopie Pies Number of portions 10 Ingredients NF Amount Plain Flour 200g Cocoa Powder 80g Margarine 75g Caster Sugar 150g Plain Yoghurt 125g Whole Milk 25ml Egg 1no Vanilla Flavouring 0.5tspn Baking Powder 0.25tspn Bicarbonate of Soda 0.75tspn American Frosting 150g Cornish Fairings Number of portions 24 EF, NF Ingredients Amount Margarine 100g Granulated Sugar 100g Golden Syrup 100g Plain Flour 225g Baking Powder 1tspn Bicarbonate of Soda 1tspn Ground Ginger 1tspn Mixed Spice 1tspn Ground Cinnamon 1tspn Devon Flats Number of portions 24 NF Ingredients Amount Self Raising Flour 225g Caster Sugar 100g Whipping Cream 100ml Egg 1no Milk 20ml Dundee Cake Number of portions 15 NF Ingredients Margarine 350g Eggs 6no Caster Sugar 350g Plain Flour 450g

Baking Powder 1tspn Almond Flavouring 2tspn Mixed Spice 4tspn Dried Apricots 70g Mixed Peel 70g Oranges 1 Lemons 1 Sultanas 350g

1. Pre-heat oven to 175C and grease and flour a baking tin, 2. Cut apricots in half and soak in boiling water 3. Mix together the margarine and sugar until light and fluffy, slowly add the eggs. 4. Gently fold in the almond flavouring, flour, baking powder and mixed spice . 5. Finely zest and juice the lemon and orange, add to the mixture . 6. Fold in the mixed peel, the drained apricots and sultanas . 7. The mixture should be of a dropping consistency, if not add a little milk. 8. Carefully spoon mixture into baking tin and place in pre heated oven 9. The cake is cooked when a skewer inserted into cake comes out clean – approx 90 min 10. Leave cake to cool slightly in tin before removing to a wire rack.

Chefs Tip – All dried fruit will remain dry – to achieve a stickier finish braise the fruits prior to use then drain and allow to dry Chefs Tip – This cake can also be utilised as a home bake Giants Boiled Fruit Cake Number of portions 18 NF Ingredients Amount Granulated Sugar 175g Margarine 175g Water 300ml Sultanas 200g Apricots 200g Plain Flour 225g Mixed Spice 2tspn Baking Powder 1tspn Ground Ginger 1tspn Eggs 3no Golden Syrup and Oat Cookies Number of portions 25 EF, NF Ingredients Amount Plain Flour 570g Margarine 325g Granulated Sugar 325g Rolled Oats 100g Golden Syrup 200g Baking Powder 40g Bicarbonate of Soda 20g Golden Syrup Cookies Number of portions 24 EF, NF Ingredients Amount Plain Flour 260g Margarine 130g Caster Sugar 130g Golden Syrup 130g Ground Ginger 1½tsp Bicarbonate of Soda 1½tsp Baking Powder 1½tsp Grasmere Gingerbread Number of portions 15 NF Ingredients Amount Plain Flour 275g Ground Ginger 1tspn Ground Cinnamon 0.5tspn Dates 100g Black Treacle 150g Margarine 75g Soft Brown Sugar 100g Eggs 1no Bicarbonate of Soda 0.75tspn Individual Victoria Sandwich Number of portions 15 NF Ingredients

Amount Genoese Sponge Mix 500g Margarine 70g Water 200g

Strawberry Jam 120g Muffin Cases 15no Whipping Cream 200ml Icing Sugar 20g Rock Cakes Number of portions 16 NF Ingredients Amount Plain Flour 340g Wholemeal Flour 120g Baking Powder 15g Mixed Spice 5g Margarine 170g Demerara Sugar 170g Mixed Dried Fruit 170g Eggs 2no Milk 140ml Shortbread Rounds Number of portions 24 EF, NF Ingredients

Amount Plain Flour 700g

Margarine 400g

Caster Sugar 200g

Vanilla Essence 5ml

Granulated Sugar 15g Shrewsbury Biscuits Number of portions 24 NF Ingredients

Amount Margarine 110g Sugar 110g Eggs 1no Plain Flour 220g Lemon 1no LemonGoats MeringueCheese and Cup CaramelisedCakes – Home MadeOnion Open Tart 10 Portions NF

Method

Ingredients 1. Cream the margarine and sugar with the vanilla until light and fluffy Sugar 100g 2. Crack in the eggs one at a time and beat until fully incorporated. Margarine 100g 3. Zest and juice the lemon and along with the flour fold into egg SR Flour 100g mixture. Lemon 1no 4. Place muffin cases into muffin tray and spoon mixture into cases. Lemon Curd 75g Vanilla Flavouring Few drops 5. Add a teaspoon of lemon curd on to the top and in the centre of each cup cake . Eggs 2 Meri White 60g 6. Bake the cup cakes in a pre-heated oven at 180C until cooked and golden brown. Water 330ml 7. Meanwhile prepare the meringue mixture and pipe onto the cooked cup cakes

8. Return to the oven until meringue is turning golden brown

9. Allow to cool on a wire rack before transferring to serving platter. MadeiraGoats Cheese Cake and Caramelised Onion Open Tart 10 Portions NF

Chef’s Tip Plain and simple … but what a taste !!

Ingredients Method Plain Flour 250 g 1. Cream the margarine and sugar together until light and Caster Sugar 250 g fluffy, add the zest of the lemon and orange Margarine 250 g Baking Powder 1 tspn 2. Add the eggs one at a time with a spoonful of flour for each then add the remaining flour and finally the juice of just Lemon 1 no the lemon Eggs 4 no Orange 1 no 3. Transfer mixture to a lined cake tin and bake in a pre- heated oven at 170C for 1 hour or until a skewer comes out clean.

4. As it come out of the oven sprinkle with a little caster sugar.

5. Let it cool in the tin before turning out. OrangeGoats CheeseMuffin and Caramelised Onion Open Tart 12 Portions NF

Ingredients Method

Water 425g 1. Grate the zest from the orange and put to one side, peel the orange Oil 235ml and cut into small pieces. Muffin Mix 1kg 2. Place the water and oil into the mixer and add the muffin mix and Oranges 2 mix on slow for 1 minute.

3. Scrape down and mix on medium for 6 minute.

4. Remove the bowl from the mixer and add the orange pieces, lightly fold through.

5. Portion the muffin mix into muffin cases using an ice cream scoop (no 6 portion size) top with orange zest

6. Bake in oven at gas 3 150-160 C for 30 - 35 minutes or until golden brown.

7. Allow muffins to cool before displaying Stiffkey Cakes Number of portions 10 NF Ingredients Amount Plain Flour 350g Margarine 25g Baking Powder 1tspn Caster Sugar 25g Eggs 2no Lemon 1no Chocolate Brownies Number of portions 10 NF Ingredients Amount Caster Sugar 200g Margarine 115g Cocoa Powder 40g Vanilla Flavouring 1tspn Eggs 2no Plain flour 115g Baking Powder 0.5tspn

Chef’s Tip: Do not overcook – we are looking for a chewy centre and not a cake WelshGoats Cakes Cheese - Pice andar yCaramelised maen Onion Open Tart 10 Portions NF

Chef’s Tip Cakes will stay fresh for up to a week if kept in an airtight container

Method

Ingredients 1. Combine the flour, sugar and mixed spice in a suitable SR Flour 225 g sized bowl Margarine 100 g 2. Rub in the margarine until the texture of fine breadcrumbs is achieved. Caster Sugar 85 g 3. Mix in the sultanas, work in the beaten egg until you have Mixed Spice 0.5 tspn soft dough . Sultanas 50 g 4. A little milk may be added to the dough if it seems a little dry. Eggs 1 no 5. Roll out the dough on a lightly floured work surface to the Milk 10 - 20 ml thickness of your little finger. 6. Cut into rounds using a 6cm cutter, re-roll any trimmings. 7. Grease a flat griddle pan or heavy frying pan and place over a medium heat. 8. Cook cakes for about 3 minutes on each side until golden brown and cooked through. 9. Serve warm with a simple sprinkling of caster sugar. Yorkshire Fruit Parkin Number of portions 24 EF, NF Ingredients Amount Water 400ml Margarine 100g Light Brown Sugar 175g Golden Syrup 225g Black Treacle 225g Sultanas 100g Mixed Peel 50g Plain Flour 450g Oatmeal 225g Mixed Spice 2tspn Ground Ginger 1.5tspn Bicarbonate of Soda 1tspn Nut Free Mid Morning Break BBQGoats Chicken Cheese Wrapster and Caramelised Onion Open Tart 10 Portions NF

Method

Ingredients 1. Defrost chick over night in the fridge. Arctic Bread/flat bread 10 2. Combine the defrosted chicken and the BBQ sauce together. Cooked chicken strips 300g 3. Add the peppers and onions to the chicken BBQ sauce RTU 300g Red onions sliced 2 each 4. Place mix at one end of bread and fold over

Frozen peppers 250g 5. Cook in a Panini grill or sandwich toaster until golden brown

6. Keep warm in a hot plate before service.

7. Serve wrapped in paper Name of Dish Cheese and chive potato cake Number of portions 10 EF,NF Ingredients Item Amount Supplier Code sap Grated cheddar cheese 300g Brakes chilled

Potatoes prep 900g Brakes chilled

Chives 45g Brakes chilled

Polenta flour 100g Oil 40ml Brakes ambient

White onions 100g Brakes chilled

Chef‟s Tip Make sure the potatoes are very dry, this will make them firm when cooked. CheesyGoats CheeseGarlic & Herband BagelCaramelised Onion Open Tart 10 Portions EF, NF

Chef’s Tip The Bagels can be assembled the day before and refrigerated until needed (Note: bagel contains sesame)

Method

1. Defrost the Bagels in the fridge overnight Ingredients 2. Slice the bagels in half to create two hoops Bagel 100g Plain 5 each Grated Cheddar Cheese 200g 3. Place them on a oven proof tray with the cut surface up

4. Brush evenly with the olive oil Fresh Parsley ¼ Bunch 5. Pick the leaves from the thyme and parsley and chop finely Fresh Thyme ¼ Bunch 6. Mix the chopped fresh herbs with the grated cheese in a bowl Olive Oil 20ml 7. Carefully sprinkle the herby cheese mix over the oiled bagel

8. Ensure all the cheese mix is on the bagel not the tray

9. Place in a pre heated oven 180C for 6-8mins or until the cheese mix is just golden

10. Serve immediately DoubleGoats CheeseCheese and and Ham Caramelised Wrapster Onion Open Tart 10 Portions NF

Method

1. Place ham and sliced cheese onto flat bread, add grated Ingredients cheese and fold over Arctic Bread/flat bread 10 2. Cook in a Panini grill or sandwich toaster until golden brown

Slice ham 300g 3. Keep warm in a hot plate before service. Grated Cheddar / mozz mix cheese 300g 4. Serve wrapped in paper Sliced cheese 10 HamGoats and Cheese Cheese and Pizza Caramelised Pocket Onion Open Tart 10 Portions NF

Method

1. Spread the sauce on the base of the flat bread Ingredients 2. Add the cheese and the ham Arctic Bread/flat bread 10 3. Cook in the oven until golden brown Grated Cheddar/mozz mix cheese 300g 4. Keep warm in a hot plate before service

RTU Pizza sauce 200g Sliced Ham 200g Italian stack Number of portions 10 NF Ingredients Item Amount Supplier Code sap Grated mozzarella/cheddar cheese 500g Brakes chilled

Arctic flat breads 15 Brakes frozen

Mixed herbs 5g Brakes ambient

Pizza sauce 200g Brakes ambient

Oil 10ml Brakes ambient

White onions 200g Brakes chilled

1. Peel and chop the onion very finely. 2. .Sauté the onions in the oil with the mixed herbs and cool slightly. 3. .When the onions are cool mix with the cheese and pizza sauce. 4. .Divide the mixture evenly, make an individual stack with three flat breads, you will have five stacks when complete. 5. .Place in an oven at 180o for ten minutes. 6. .When cooked cut each stack diagonally into two portions. 7. .Place on a white ceramic dish taking care with presentation.

Chef‟s Tip GoatsLoaded Potato Cheese Skins andFilled Caramelisedwith Tomato, Cheese Onion & Chives Open Tart 10 Portions GF, EF, NF

Chef’s Tip The potatoes can be cooked and scooped the day before or just cooked

Method

Ingredients 1. Spread the sauce on the base Arctic Bread/flat bread 10 2. Add the cheese

Grated Cheddar/mozz mix 300g cheese 3. Cook in the oven until golden brown

RTU Pizza sauce 200g 4. Keep warm in a hot plate before service Pizza Dough Balls Number of portions 20 EF, NF Ingredients Amount Bread roll mix 1kg Mixed Herbs 2 tsp Garlic 2 cloves Pizza Sauce 110g Cheese, grated 110g Water 625ml

HINTS & TIPS Sell Mayo sachet separately if requested Arrabiatta Shish Kebabs NF

Number of portions Secondary 10

Ingredients

Item Amount Quorn meatballs 30 Mixed peppers 1 1/2 White onions 1 Skewers 10 Arrabiatta sauce RTU 100g

1. Defrost the quorn balls in a fridge overnight 2. Prep the onions and cut into 1” dice 3. Cut the quorn balls in half and place on the skewers, alternate with the peppers and onions 4. Coat the kebabs with the sauce 5. Cook in a pre heated oven at 180C for 10 minutes Bacon and Cheese Panini NF Number of portions Secondary 10 Ingredients

Item Amount Bacon 300g Panini bread 10 Cheese grated 200g

1. Cook the bacon and cut into ½” pieces 2. Divide the bacon and place in the sliced Panini rolls 3. Divide the grated cheese and place equal portions on the chopped bacon 4. Cook on a Panini grill or sandwich toaster until golden brown and core temperature of a minimum of 65C. Bacon and Tomato Pastry NF Number of portions Secondary 12 Ingredients

Item Amount Puff Pastry 1 sheet Bacon 200g Cheese 170g Tomato 6 Egg 1

1. Divide and slice the pastry sheet in to twelve equal portions 2. Slice each tomato into eight slices 3. Lay four slices of tomato diagonally across each square of pastry. 4. Cook the bacon, slice and divide equally and place on the top of each tomato 5. Divide the grated cheese and sprinkle evenly over each bacon and tomato slice. 6. Fold the uncovered corners to the centre of the square 7. Beat the egg and coat each slice with the egg using a pastry brush. 8. Place on a floured tray and bake in pre heated oven at 180c for 12 -14 min until golden brown. 9. Keep warm in a hotplate before service Bacon Roll/Bap/Sandwich EF, NF Number of portions Secondary 10 Ingredients

Item Amount Bacon rashers 20 Floured Bap or 10 Bread bloomer white or brown 20 slices Sunflower Spread 100g

1. Spread equal amounts of low fat spread on one half of each roll/bap or bread slice 2. Bake the bacon until golden brown 3. Fill the roll/bap/bread with two slices of bacon and keep warm on a hot plate before service. Big Breakfast Wrap Over NF Number of portions Secondary 12 Ingredients

Item Amount White bread roll mix 400g Bacon 400g Grated cheddar 200g Onions 1 Eggs 1 Baked beans (if using) 200g

1. Make the dough as per instructions on packet 2. Roll out the dough ½” thick into a rectangle 3. Chop bacon and slice onions and lightly fry. 4. Cut the dough into four pieces 5. Arrange the bacon, onion and cheese along the front side or the rectangle, like a pinwheel. 6. Roll into a wrap like shape and seal with egg wash. 7. Cut each into three 8. Brush with egg wash and bake in a pre heated oven for 12 minutes until golden brown Cajun Shish Kebab NF Number of portions Secondary 10 Ingredients

Item Amount Quorn meatballs 30 Peppers mixes 1 1/2 onions 1 Skewers 10 Cajun spice i5g

1. Defrost the quorn balls in a fridge overnight 2. Slice quorn balls in half and sprinkle with the spice 3. Prep the onion and pepper and cut into 1” dice 4. Push the quorn balls onto the skewers alternating with the peppers and onions 5. Bake in a pre heated oven for 10 minutes at 180oC Cheese and Tomato Panini NF Number of portions Secondary 10 Ingredients

Item Amount Panini rolls 10 Grated cheddar 300g Tomato 5

1. Slice the Panini roll length wise two thirds the was through 2. Slice each tomato into eight slices. 3. Place four slices of tomato into each sliced Panini and divide the cheese in to equal amounts and top the tomatoes with the cheese 4. Place on the Panini grill or a sandwich toaster to cook until golden brown. 5. Keep warm in a hot plate before service. Cheese and Tomato Pastry NF Number of portions Secondary 12

Ingredients

Item Amount Puff pastry 1 sheet Grated cheddar 160g Tomatoes 6 Egg 1

1. Divide the defrosted pastry sheet into twelve squares 2. Slice each tomato into eight slices 3. Lay four slices of tomatoes diagonally on each pastry square. 4. Sprinkle the sliced tomatoes with an equal amount of the grated cheddar 5. Fold the open sides of the pastry to the centre, overlapping each other. 6. Beat the egg and brush each pastry with the egg, 7. Bake in a pre heated oven at 180C until golden brown 8. Keep warm in a hot plate until service Chicken and Cheese Toastie EF, NF Number of portions Secondary 10 Ingredients

Item Amount Cooked chicken strips 300g Pizza sauce 150ml Healthy Options White or Brown sliced bread 20 Slices Grated cheddar 150g

Item Amount Ciabatta roll 10 Chicken fillet, skin off 5 Tomatoes 3 Iceberg lettuce 1/2 Light Mayonnaise 150g Ground black pepper 3g

1. Bake chicken in the oven at 180C until safe core temperature is achieved. 2. Cut chicken fillet in half length ways, while flat on a board. 3. Lightly brown the Ciabatta rolls in the oven until light brown and slice in half length wise. Spread a spoon of mayonnaise in the bottom half of the rolls, top with an equal amount of lettuce and place a half chicken breast on top of the lettuce and top with the other half of the roll. 4. Keep warm before service. Chicken Fillet Ciabatta Roll (No Mayo) MF, EF, NF Number of portions Secondary 10 Ingredients

Item Amount Ciabatta roll 10 Chicken fillet, skin off 5 Tomatoes 3 Iceberg lettuce 1/2 Ground black pepper 3g

Number of portions Secondary 10 Ingredients

Item Amount Panini rolls 10 Cooked chicken strips 400g Tikka RTA sauce 400g

1. Defrost chick over night in the fridge. 2. Combine the defrosted chicken and the Tikka sauce together. 3. Slice the Panini bread two thirds the way through down the length of the roll 4. Divide the mixture between each roll and fill evenly 5. Cook in a Panini grill or sandwich toaster until golden brown 6. Keep warm in a hot plate before service. Ham and Cheese Pastry Slice NF Number of portions Secondary 10 Ingredients

Item Amount Puff pastry sheet 1 Pizza sauce 100g Grated cheese 200g Chopped ham 100g Eggs 2

1. Lay the pastry sheet out and spread with the pizza sauce. sprinkle with the ham and cheese 2. Cut the sheet into four squares 3. Roll up each section tightly and brush with a beaten egg 4. Cut each section into three 5. Lay each pinwheel on its side and press down firmly and brush with egg. 6. Cook in a pre heated oven at 180oC for 15 minutes until golden brown 7. Serve as a hot snack. Hotdog Vegetarian NF Number of portions Secondary 10 Ingredients

Item Amount Quorn hotdog 10 Hotdog roll 10 Onions (optional) 200g Oil 10ml

1. Heat the oil, slice the onions and fry until golden brown 2. Heat the hotdogs through according to the manufacturer instructions 3. Slice the roll either with a slit through the top or side slice, ensuring you only slice ¾ of the way through so the roll is still one piece 4. Fill the roll with the quorn hotdog and onions is required. 5. Keep warm on a hot plate before service. Pizza Pinwheel Twist Number of portions 10 EF, NF Ingredients

Amount Dough Ball 420g 2 each Trattoria Pizza Sauce 120ml Cheddar Cheese Mild grated 200g Fresh Basil ½ Bunch

Chef‟s Tip: They can be made the day before and stored in the fridge then brought out to prove and cook as per instructions Poached Egg and Ham Muffin MF, NF Number of portions Secondary 10 Ingredients

Item Amount English muffins 10 Sliced ham 250g Eggs 10 Vinegar 5ml

Ingredients

Item Amount Puff pastry sheet 1 sheet Pizza sauce 100g Grated cheese 200g Oil 5ml Peppers 1

1. Cut the pastry into 12 even squares 2. Cut the peppers into small even strips and fry in a touch of oil. 3. Add the pizza sauce to the peppers 4. Divide an even amount into the centre of each pastry square and sprinkle with a touch of cheese. 5. Cook in a pre heated oven at 200C for 12 minutes until golden brown. Quornish Pasty Number of portions Secondary 32 NF Ingredients Item Amount Margarine 1 kg Plain flour 2 KG Minced quorn 500g Carrots 200g onions 200g Potatoes 500g Veg bouillion 1.5L Flour 20g Eggs 1 Mixed herbs 10g Ground black pepper 2g

1. Wash, peel and dice the potatoes, carrots and onions 2. Boil the potatoes until just cooked, then fry the onions 3. Add the quorn and drained veg to the onions and add the flour, herbs and stock and cook for a further 15 minutes. 4. Allow to cool 5. Rub the margarine and flour together to make the pastry,, bind with a touch of cool water. 6. Divide the pastry into 32 portions and roll out to form discs. 7. Place an equal amount of quorn mix in the canter of each round. 8. Pull the pastry sides together to form the pasties and brush with egg wash. 9. Bake in a pre heated oven for 25 minutes at170oC until golden brown Southern Chicken Kebabs MF, NF Number of portions Secondary 10 Ingredients

Item Amount Chicken breast diced 750g Plain flour 200g Eggs 4 Natural Breadcrumbs 200g Fajita Mix 20g Pepper pinch Wooden Skewers 10

Item Amount Arrabiatta RTU sauce 150g Sweet chilli RTU sauces 75g Panini Roll 10 Grated cheese 200g Onion 1

Item Amount Macedoine of vegetables 200g Quorn pieces 200g onion 1 Filo pastry 500g Rapeseed oil 10ml Margarine melted 100g Black pepper pinch

1. Fry diced onions and quorn in oil for 3-5 minutes 2. Add the vegetables and quorn and cook for a further 5 minutes 3. Open filo pastry and cut in half length ways 4. Brush I strip with melted margarine and place another on top 5. Spoon mixture onto pastry near the top 6. Fold the corner of the pastry over the filling to opposite side to form a triangle, repeat the fold to create a firm triangle, brush the last fold with butter so it sticks down. 7. Repeat this for all ten portions. 8. Bake in a pre heated oven at 180C for 10 minutes. Tikka Chicken Kebabs GF, EF, NF

Number of portions 10 Ingredients

Item Amount Chicken breast diced 750g Tikka paste 30g Wooden skewers 10 Mixed peppers 1 water

1. Marinade chicken with paste with a dessertspoons of water if required. 2. Push chicken onto skewer, alternate with ½” diced coloured peppers 3. Cook in a hot oven until core temperature is achieved. Tikka Slice NF Number of portions Secondary 16 Ingredients

Item Amount Quorn pieces 450g Puff pastry 2 Tikka RTU sauce 400ml Egg 2

1. Cut each pastry sheet into 16 squares, 4 x 4, 2. Combine the Quorn pieces with the sauce 3. Beat the eggs in a bowl 4. Place an equal amount of quorn mix in 16 of the squares. 5. Egg wash the edges of the filled squares and place another square on top of the quorn and crimp the edges to seal the slice. 6. Now egg wash the top of the slice. 7. Cook in a pre heated oven at180oC for 15-20 minutes until golden brown 8. Serve hot Vegetable Panini NF Number of portions Secondary 10 Ingredients

Item Amount Panini roll 10 Tomatoes 5 Grated cheese 300g Mixed peppers 1 1/2 Onion 1 Rapeseed oil 10g

Method

1. Fine shred the bacon and fry until crisp with a touch of oil

2. Add the leeks to the bacon and cook further until the leeks are soft, Ingredients then leave to cool Flour 500g 3. Sieve the BP and the flour into a bowl Grated Cheddar Cheese 100g 4. Rub the margarine into the flour until it is a sandy texture Margarine 175g Baking Powder 25g 5. Add the bacon, leeks and the grated cheese to the flour mix and lightly fold in Bacon 100g Leeks 100g 6. Add a touch of cold water to bind the mix to form a light dough

Water 100ml 7. Roll the dough to form a sausage shape and block into ten portions Egg 1 8. Roll each portion out with a rolling pin so it is no thicker than 1/2 “ thick

9. Place on a baking sheet, brush with the beaten egg and bake in a medium over for 15/20 minutes depending on your oven Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

*Please use vegetable bouillon paste Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Main Meals BeefGoats and Cheese Rice Jolloff and Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip When browning the beef it may be necessary to batch „ brown „ the beef to prevent it from boiling Method

Ingredients 1. Finely chop the onion and garlic, in a heavy bottomed pan Beef Chuck - Diced 800g cook the onion, mixed herbs, turmeric, black pepper and finely chopped ginger in the vegetable oil until softened Vegetable Bouillon * (100442) 20g 2. Add the diced beef and finely chopped garlic and continue Water 1 litre cooking until beef is browned on all sides, add vegetable Long Grain Rice 400g stock bring to the boil then reduce to a simmer . Mixed Herbs 1 tspn Fresh Garlic 2 Cloves 3. When beef is almost tender ( 1.5 / 2 hours ) add the tomatoes and tomato puree. White Onion I no Red / Yellow Pepper 1 Of Each 4. Wash the rice and along with the diced peppers add to the Chopped Tinned Tomatoes 500g pot, at this stage you may need to add more vegetable Tomato Puree 100g stock .

Vegetable Oil 20ml 5. Place lid on pot and let it cook out until rice is just cooked. Cracked Black Pepper Pinch Fresh Ginger 25g 6. Stir rice occasionally, check and adjust seasoning as Turmeric 1 tspn necessary. GoatsBreast Cheese of Turkey and with Caramelised Sweet Paprika Onion Open Tart 10 Portions GF, MF, EF, NF Chef’s Tip Allow the turkey to rest for 20 minutes prior to carving Baste the turkey regularly during the cooking process Method

1. Liberally sprinkle the turkey breast with the sweet paprika Ingredients 2. Heat the vegetable oil in a suitable sized roasting tray Turkey Breast 800g Sweet Paprika 5g 3. Place turkey in tray and seal on all sides . Cracked Black Pepper Pinch 4. Season with black pepper and loosely cover with tin foil Vegetable Oil 15ml 5. Cook in pre heated oven – 180C until core temperature is achieved

6. Remove tin foil 20 minutes before the end of the cooking process. Goats Cheese and Caramelised Onion Open CajunGoats Spice Cheese Chicken and Caramelisedwith Chunky BeanOnion Salsa Open Tart 10 Portions Tart GF, MF, EF, NF Chef’s Tip Add the lime and the coriander to rest of the ingredients as close to service as possible – will help with crispness and vibrancy Method

1. Make two or three diagonal slits in the chicken through to Ingredients the bone 2. Rub the vegetable oil, Cajun spice and black pepper into Chicken Thighs 20 no the chicken and allow to stand for 20 minutes . Five Bean Salad 680 g 3. Roast the chicken in a pre-heated oven at 180C until core Blackened Cajun Spice 1 tspn temperature is achieved. 4. Meanwhile drain and rinse the beans and place in a Cracked Black Pepper Pinch suitable sized bowl. Vegetable Oil 25 ml 5. Quarter the tomatoes, deseed and cut each quarter into Spring Onion 1 bunch four, add to bowl. Tomatoes 3 no 6. Cut the spring onion into fine slices on the angle, shred the coriander, add to bowl . Coriander 0.5 bunch 7. Cut the cucumber into 0,5 cm dice, zest and juice the limes, Sweet Chilli Sauce 50 ml add to bowl along with the sweet chilli sauce Lime 2 no 8. Season with black pepper and mix thoroughly Cucumber 0.5 no 9. Just prior to service - using a slotted spoon, place the salsa down the centre of the serving dish, neatly arrange chicken on top . 10. Finally pour any juices left from the salsa over the chicken. CajunGoats Spice Cheese Chicken and & Caramelised Chunky Bean SalsaOnion - Halal Open Tart 10 Portions GF, MF, EF, NF Chef’s Tip Add the lime and the coriander to rest of the ingredients as close to service as possible – will help with crispness and vibrancy Method

1. Make two or three diagonal slits in the chicken through to Ingredients the bone 2. Rub the vegetable oil, Cajun spice and black pepper into Chicken Legs 10 no the chicken . Five Bean Salad 680 g 3. Roast the chicken in a pre-heated oven at 180C until core Blackened Cajun Spice 1 tspn temperature is achieved. 4. Meanwhile drain and rinse the beans and place in a Cracked Black Pepper Pinch suitable sized bowl. Vegetable Oil 25 ml 5. Quarter the tomatoes, deseed and cut each quarter into Spring Onion 1 bunch four, add to bowl. Tomatoes 3 no 6. Cut the spring onion into fine slices on the angle, shred the coriander, add to bowl . Coriander 0.5 bunch 7. Cut the cucumber into 0,5 cm dice, zest and juice the limes, Lime 2 no add to bowl. Cucumber 0.5 no 8. Season with black pepper and mix thoroughly 9. Just prior to service - using a slotted spoon, place the salsa down the centre of the serving dish, neatly arrange chicken on top . 10. Finally pour any juices left from the salsa over the chicken. CaribbeanGoats Cheese Brown and Chicken Caramelised Stew Onion Open Tart 10 Portions GF, MF, EF, NF Chef’s Tip Serve with „ Rice and Peas „ for a truly authentic taste of the Caribbean

Method

1. Finely chop the garlic, ginger and chilli, pick the thyme and Ingredients combine with bouillon powder, mixed herbs and sugar. Chicken - Diced 800g 2. Marinate the chicken in the above for an hour. Veg Bouillon * (100442) 1 tsp Mixed Herbs 1 tspn 3. Meanwhile finely dice the onion, peel and dice the carrots Sugar 30g and dice the peppers. Fresh Ginger 25g 4. In a heavy bottomed pan cook the onions in the vegetable Fresh Thyme 0.25 Bunch oil until softened. Fresh Chilli - Green 1 no Fresh Garlic 2 Cloves 5. Add the chicken and any residue marinade, brown on all sides, add the carrots. Red / Yellow Peppers 1 Of Each Carrots 300g 6. Add the prepared vegetable stock, bring to the boil, then Vegetable Oil 20ml reduce to a simmer. Water 0.5 lt. 7. Finally add the peppers and continue cooking until chicken Veg Bouillon * (100442) 9g reaches the core temperature. White Onion 1 no ChickenGoats Cheese and Rice and Jolloff Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip When browning the chicken it may be necessary to batch „ brown „ the chicken to prevent it from boiling

Method

1. Finely chop the onion and garlic, in a heavy bottomed pan cook the Ingredients onion, mixed herbs, turmeric, black pepper and finely chopped Chicken - Diced 800g ginger in the vegetable oil until softened

Vegetable Stock * (100442) 18g 2. Add the diced chicken and finely chopped garlic and continue Water 1000ml cooking until chicken is browned on all sides, add vegetable stock bring to the boil then reduce to a simmer . Long Grain Rice 400g Mixed Herbs 1 tspn 3. When chicken is almost cooked add the tomatoes and tomato puree. Fresh Garlic 2 Cloves 4. Wash the rice and along with the diced peppers add to the pot, at White Onion I no this stage you may need to add more vegetable stock . Red / Yellow Pepper 1 Of Each 5. Place lid on pot and let it cook out until rice is just cooked. Chopped Tinned Tomatoes 500g Tomato Puree 100g 6. Stir rice occasionally, check and adjust seasoning as necessary Vegetable Oil 20ml Cracked Black Pepper Pinch Fresh Ginger 25g Turmeric 1 tspn Chicken Cacciatore (Sweet Basil & Tomato Sauce) 10 Portions GF, MF, EF, NF Chef’s Tip When sealing the chicken seal it hard – looking for colour and crispness If at stage 5 the sauce appears to thick simply reduce with a little water

Method: 1.Score the chicken legs – make 2-3 diagonal cuts through Ingredients the skin and flesh to the bone Chicken Thighs 20no 2. Finely dice the onion and finely chop the garlic White Onion 200g 3. In a heavy bottomed pan seal the seasoned chicken legs – Garlic Cloves 2 cloves remove and transfer to roasting tray Tinned Chopped Tomato 800g 4. In the same pan cook the onions until opaque, add the garlic take care not to burn before adding the chopped Cracked Black Pepper 0.200g tomatoes Vegetable Oil 25ml 5. Bring to the boil, reduce to a gentle simmer and cook for a Fresh Basil 60g further five minutes 6. Remove from heat and add half the torn basil, place sauce over chicken and cook in a pre-heated oven 189C 7. Once cooked remove from tray to a suitable serving dish and garnish with the reserved basil ChickenGoats Cheese in ‘Sweet and and Caramelised Sour’ Sauce Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip If only making small quantities this dish can be cooked in a wok in minutes

Method

Ingredients 1. Peel and cut onion into 1cm dice, finely chop the garlic, cut peppers into 1cm dice Chicken - Diced 800g 2. Finely slice the spring onion, cut carrots into fine matchstick White Onions 1 no shapes. Fresh Garlic 2 cloves 3. Top and tail the pineapple, peel, remove core and cut into 1cm dice. Peppers – 1 Yellow /1 Red 1 each 4. In a heavy bottomed pan, cook the onion without colour Sweet and Sour Sauce 500ml 5. Add the garlic and chicken, continue cooking until chicken Fresh Pineapple 0.25 is sealed on all sides . Carrots 100g 6. Add the sauce, bring to boil then reduce to a gentle simmer 7. When chicken is cooked add the peppers, carrots and Spring Onion 0.5 bunch pineapple . Cracked Black Pepper Pinch 8. If necessary adjust the seasoning, transfer to serving dish, garnish with spring onion. Goats Cheese and Caramelised Onion Open GoatsChipotle Cheese Barbecued and CaramelisedPork Onion Open Tart 10 Portions Tart GF, MF, EF, NF Chef’s Tip Serve with sweet potato wedges and a simple mixed salad Prepare the day before

Method 1. Place chillies in a bowl of hot water and allow to sit until softened, remove from water, discard the stem and finely Ingredients chop Pork Shoulder 800 g 2. In a heavy bottomed saucepan cook the onion in the water until opaque . Red Chilli 2 no 3. Add all the other ingredients to the pan and bring to the White Onion 1 no boil. Vegetable Oil 20 ml 4. Reduce the heat to a gentle simmer and allow to cook until Chopped Tomatoes 300 g sauce has reduced and thickened. 5. Transfer to a food processor and blitz to a smooth paste. Veg Bouillon * (100442) 5g 6. When cool transfer to an airtight container and refrigerate Water 300ml for 24 hours before use, this will allow all the flavours to Light Brown Sugar 50 g meld . Cracked Black Pepper Pinch 7. For the pork – remove any netting and slice in half lengthways, cut slits into the meat 1cm deep and 4cm Cumin 1 tspn apart. 8. Liberally brush / rub the sauce into the pork, cover and set aside to marinate, preferably overnight. 9. Cook in a preheated oven at 170C turning once during the cooking process and basting regularly with the sauce 10. Once cooked allow to rest for 15 minutes, before carving Gammon Steak with Charred Pineapple 10 Portions GF, MF, EF, NF Chef’s Tip Chef‟s Tip:- Remember gammon is just chunky bacon and takes literally minutes to cook. Cook as close to service as possible to keep the gammon moist

Ingredients Method Gammon Steak 10 no 1. Top and tail the pineapple, remove the skin, cut in four and Fresh Pineapple 300g remove the core Vegetable Oil 10ml 2. Cut the quarters lengthways into 30g slithers 3. Heat the vegetable oil in a heavy bottomed frying pan, seal the steaks on both sides before transferring to a baking sheet 4. Cook in a pre-heated oven 190C until core temperature is achieved, transfer to a suitable serving dish 5. In the same pan, lightly char the pineapple pieces and serve atop of the gammon steak GoatsHoney and Cheese Mustard and Chicken Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Using a very sharp cooks knife slice through the skin and meat to the bone (on an angle, three slices per thigh) 2. Very lightly brush the thighs with the vegetable oil and Ingredients season with the black pepper Chicken Thighs 20no 3. Place chicken in a pre-heated oven 180C, meanwhile Whole Grain Mustard 40g make the dressing by simply whisking the mustard and honey together Honey 70g 4. After ten minutes cooking remove chicken from oven and Cracked Black Pepper Pinch brush dressing on to chicken, return to oven 5. Frequently baste the chicken with the dressing during the Vegetable Oil 15ml cooking process Spring Onion 60g 6. When cooked transfer to suitable serving dish , any residual dressing can be spooned over the chicken 7. Garnish with spring onion – very finely sliced on a sharp angle GoatsLamb DhansakCheese and Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF Chef’s Tip Serve Basmati Rice When sealing the lamb it may need to be done in batches to prevent boiling

Method Ingredients 1. Place lentils, diced squash, diced onion, turmeric and Diced Lamb 700g tomatoes in pan, just cover with water, simmer for 20 Butternut Squash 500g minutes until lentils are just tender 2. Place all the ground spices in frying pan and toast until Lentils 150g fragrant. Onions - White 2no 3. In a heavy bottomed pan cook the lamb until well browned Tinned Chopped Tomatoes 600g on all sides. Ground Cumin 1tspn 4. Remove from pan, add finely chopped ginger, chilli and garlic, cook for 2 minutes . Ground Turmeric 1tspn 5. Return the lamb to the pan, along with the toasted spices Ground Garam Masala 1.5tspn and the lentil mix Ground Coriander 2tspn 6. Cover with water, place lid on pan and simmer until lamb is Fresh Ginger 1bulb head tender – approx 1.5 hours 7. Remove lid for last 20 minutes. Garlic Cloves 3cloves 8. When cooked stir in garam masala, chopped coriander and Fresh Chilli - Green 2no adjust seasoning. GoatsLancashire Cheese Hot and Pot Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF Chef’s Tip When browning the lamb, this may need to be done in batches to avoid boiling

Method

1. Slice the leeks, chop the garlic, dice onions (1 cm), slice Ingredients carrots (1cm), pick the thyme and slice the celery. Diced Lamb 700g Prepare the vegetable stock. 2. In a heavy bottomed pan, brown the seasoned lamb on all Potatoes 500g side, remove from pan . Celery 100g 3. Add the prepared vegetables and thyme to the pan and Carrots 250g cook for 3-4 minutes. Garlic 2cloves 4. Return the lamb to the pan, cover with stock and bring to the boil. Onions 2no 5. Reduce heat to a gentle simmer and continue cooking until Vegetable Bouillon* (100442) 20g lamb is just tender -1 ½ hours. 6. Meanwhile slice potatoes (3mm). Water 1 L 7. Adjust the seasoning of the stew and transfer to a suitable Thyme 0.2bunch serving dish. Leeks 100g 8. Top with the sliced potatoes, overlapping as you go. 9. Transfer to pre-heated oven 180C. Cracked Black Pepper Pinch 10. Cook until potatoes are crisp, golden brown and cooked. LemonGoats &Cheese Herb Chicken and Caramelised with Tapenade Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Pick the thyme and rosemary and finely chop, zest and juice the lemon Ingredients Chicken Thighs 20 no 2. Finely chop the garlic, combine all the ingredients with the oil Fresh Thyme 20g Fresh Rosemary 20g 3. Make two or three angled cuts in the chicken – cutting Lemon 1 no through the skin into the meat Fresh Garlic 1 clove 4. Brush the marinade onto the chicken thighs, leave to stand Olive Oil 40 ml for 30minutes

Tapenade 10 Ptns 5. Cook in a pre-heated oven at 180C until golden brown and core temperature is reached

6. Baste the chicken regularly during the cooking process

7. Transfer to a suitable serving dish and serve with the tapenade for a truly authentic taste of the Mediterranean GoatsMoroccan Cheese Inspired and CaramelisedTagine of Lamb Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Place apricots in bowl and cover with boiling water, leave to soak until softened. 2. In a heavy bottomed pan seal the lamb, getting good Ingredients colour on all sides . Diced Lamb 800g 3. Remove lamb, set aside, add the finely chopped onion to Dried Apricots 100g the pan and cook until soft 4. Add the finely chopped garlic, chopped chilli and the dried White Onion 2 no spices, continue cooking . Garlic 2 Cloves 5. After 2 minutes return the lamb to the pan, add the tinned Ground Cumin 1 tspn tomatoes and apricot liquid . Ground Coriander 1 tspn 6. Bring mixture to the boil and then reduce heat to a gentle simmer Ground Cinnamon 1 tspn 7. Meanwhile peel and cut carrots into 1cm rounds, place in a Ground Ginger 1 tspn pan with the honey and just cover with water, cook until Fresh Chilli - Green 1 no just tender. Carrots 300g 8. When the lamb is almost cooked add the apricots and Fresh Parsley 0.25 bunch carrots and cooking liquor 9. Finish the dish with the finely chopped coriander and Honey 2 dssrtspn parsley Tinned Tomatoes 500g 10. Transfer to suitable serving dish. Turmeric 1 tspn PorkGoats in Cheese‘Sweet and and Sour’ Caramelised Sauce Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip If only making small quantities this dish can be cooked in a wok in minutes

Ingredients Method Pork - Diced 800g 1. Peel and cut onion into 1cm dice, finely chop the garlic, cut White Onions 1 no peppers into 1cm dice Fresh Garlic 2 cloves 2. Finely slice the spring onion, cut carrots into fine matchstick Peppers – 1 Yellow /1 Red 1 each shapes. 3. Top and tail the pineapple, peel, remove core and cut into Sweet and Sour Sauce 500ml 1cm dice. Fresh Pineapple 0.25 4. In a heavy bottomed pan, cook the onion without colour Carrots 100g 5. Add the garlic and pork, continue cooking until pork is Spring Onion 0.5 bunch sealed on all sides . 6. Add the sauce, bring to boil then reduce to a gentle simmer Cracked Black Pepper Pinch 7. When pork is cooked add the peppers, carrots and pineapple . 8. If necessary adjust the seasoning, transfer to serving dish, garnish with spring onion. Pot Roasted Honey Glazed Ham 10 Portions GF, MF, EF, NF

Chef’s Tip: The cooking liquor can be reserved for the base of a soup ( Pea and Ham ) An ideal dish to be presented and carved in front of the customer

Method 1. Place the gammon in a suitable sized pan and cover with cold Ingredients water add the carrots, onions, cinnamon, peppercorns and bay leaves Gammon Joint 800g 2. Bring to the boil, then lower heat to a gentle simmer, topping up Carrot 120g with water as and when necessary, skim off any impurities that Onion 150g rise to the surface Cinnamon 18g 3. When cooked carefully remove from the stock and allow to cool a little Cracked Black Pepper 0.200g 4. Peel and cut away the skin leaving behind an even layer of fat, Honey 50g score the fat all over in a criss-cross pattern, place in roasting tin White Wine Vinegar 20ml 5. For the glaze – place the sugar, vinegar and honey in a pan and Demerara Sugar 40g bring to the boil and remove from heat Bay Leaves 2no 6. Gently pour half the glaze over the gammon and place in a pre- heated oven 190C, after 10 minutes pour over the remaining glaze 7. Cook for a further 25 minutes basting with juices 3 – 4 times as it roasts 8. Remove from oven and allow to rest for 15 minutes before carving RoastGoats Leg Cheese of Lamb and Studded Caramelised with Garlic Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Allow the lamb to rest for 20 minutes prior to carving

Method Ingredients Leg of Lamb 800g 1. Peel the garlic and cut in half lengthways, snip rosemary Fresh Garlic 3 Cloves into small sprigs

Fresh Rosemary 0.25 Bunch 2. Make slits in the leg of lamb and force the garlic and Cracked Black Pepper Pinch rosemary into the slits . Vegetable Oil 15ml 3. Heat the vegetable oil in a suitable sized ban.

4. Place the lamb in the hot oil and seal on all sides.

5. Season with the black pepper and cover loosely with tin foil.

6. Roast in a pre heated oven at 180C until required core temperature is achieved, removing the tin foil for the last 20minutes of cooking. RoastGoats Shoulder Cheese of and Lamb Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Allow the lamb to rest for 20 minutes prior to carving

Method Ingredients 1. Heat the vegetable oil in a suitable sized roasting tray Lamb Shoulder 800g Cracked Black Pepper Pinch 2. Place lamb shoulder in tray and seal on all sides Vegetable Oil 15ml 3. Season with black pepper and loosely cover with tin foil.

4. Roast in pre heated oven at 180C until core temperature is achieved.

5. Remove the tin foil 20 minutes before the end of the cooking process. RoastGoats Topside Cheese of andBeef Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Allow the beef to rest for 20 minutes prior to carving

Method Ingredients 1. Heat the vegetable oil in a suitable sized roasting tray Beef Topside 800g Cracked Black Pepper Pinch 2. Place beef in hot oil and seal on all side . Vegetable Oil 15ml 3. Season with the black pepper and loosely cover with tin foil

4. Cook in pre heated oven at 180C until core temperature is achieved, removing the tin foil 20 minutes before the end of the cooking process. SpanishGoats Cheese Chicken Paellaand Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Wash the rice first to remove most of the starch.

Method

Ingredients 1. Place a heavy bottom pan over a medium heat and add the oil, when hot add the paprika & chicken and brown off for 3-4 mins. Diced Chicken Thigh 800g Frozen Peas 150g 2. Add the onions and garlic allow to cook for 3-4 mins then add the Long Grain Rice 400g washed rice and stir well ensuring each and every grain of rice is coated in the oil. Paprika 10g Red Onions (chunky sliced) 150g 3. Mix the veg stock with 1.2ltrs of hot water and add 1/3 to the pan stirring continuously until all the liquid is absorbed, then another Vegetable Oil 30ml 3rd of the stock cook for 5-6 mins. Garlic (Finely Chopped) 2 cloves 4. Add the remaining stock, finally add the peas and peppers stir Veg Stock* (100442) 10g through and cook until the rice is tender and the chicken is cooked Flat Parsley ¼ Bunch through. Mixed Peppers – cut into 1cm 250g dice 5. Stir in the parsley and serve straight away. Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Fish Recipes GriddledGoats Cheese Fillet of andCod withCaramelised Tomato Salsa Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Alternatively can be served with wedges of lime or lemon and fresh coriander

Ingredients Method Cod Fillet 110-140g 10 no Vegetable Oil 20ml 1. Defrost the cod overnight in fridge Cracked Black Pepper Pinch Tomato Salsa 120ml 2. Dry the cod fillets with kitchen paper, then brush with a little oil, sprinkle with pepper

3. Cook fish on a pre-heated griddle pan, turning halfway .

4. Transfer to serving dish and serve immediately with fresh tomato salsa. Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Vegetarian Main Meals AubergineGoats Cheese and Chick and PeaCaramelised Dhansak Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Serve with Basmati Rice Method

1. Place lentils, diced squash, diced onion, turmeric and Ingredients tomatoes in pan, just cover with water, simmer for 20 minutes until lentils are just tender Aubergine 500g 2. Place all the ground spices in frying pan and toast until Chick Peas 100g fragrant. 3. In a heavy bottomed pan cook the diced aubergine until well Butternut Squash 500g browned on all sides. Lentils 150g 4. Remove from pan, add finely chopped ginger, chilli and garlic, Onions - White 2no cook for 2 minutes . 5. Return the aubergine to the pan, along with the toasted spices Tinned Chopped Tomatoes 600g and the lentil mix Ground Cumin 1tspn 6. Cover with water, place lid on pan and simmer until veg is Ground Turmeric 1tspn tender – approx 40 mins . 7. Remove lid for last 15 minutes at the same time add the Ground Garam Masala 1.5tspn chickpeas. Ground Coriander 2tspn 8. When cooked stir in garam masala, chopped coriander and Fresh Ginger 2cm piece adjust seasoning. Fresh Coriander 0.5bunch Garlic Cloves 5cloves Fresh Chilli - Green 2no LentilGoats Vegetable Cheese Casseroleand Caramelised Stew Pot Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Soak the lentil for 20 minutes rinse under cold running water. Peel and cut the butternut squash and Swede into 2cm dice. Chop the parsley. Cut the onions Ingredients and carrots into 2cm dice. Wash and cut Onion Whole Prepared 200g the leeks in half, then on an angle into Leek 200g 1cm thick slices. Dilute the bouillon with the hot water. Remove the thyme Swede 200g from the stalk and chop. Lentils Puy Type 150g 2. Butternut Squash 800g Heat the oil in a pan add the onions, swede, carrots and thyme then cook for Water 1000ml 10 minutes. Add the puy lentil and stock Flat Leaf Parsley 20g then cook for 15 minutes. Add the Tomato Puree Caterers Choice 30g butternut squash, tomato puree and leek then cook for approx 15 minutes or until Veg Bouillon * (100442) 20g all vegetables and lentils are cooked through. Season with the pepper Rapeseed Oil 100ml and stir through the chopped parsley. Ground Black Pepper 4g Ensure the core temperature is reached Thyme 10g (75°C ENG, 82°C SCOT). Carrot 300g MixedGoats Bean Cheese and andAubergine Caramelised Tagine Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip May be garnished with shredded coriander

Method Ingredients 1. Finely chop the onion, garlic and deseeded chilli, cut the Mixed Beans 800g aubergine into 1cm dice Aubergine 1 no Fresh Garlic 2 cloves 2. In a heavy bottomed pan gently fry the onion and dry spices until the onion is opaque White Onion 1 no Fresh Chilli 1 no 3. Add the aubergine and chilli and continue cooking before Ground Cumin 1 tspn adding the garlic Ground Cinnamon 1 tspn 4. Add the vegetable stock along with the tomatoes and beans Ground Coriander 1 tspn Tinned Chopped Tomatoes 300g 5. Bring to the boil, before reducing to a gentle simmer Cracked Black Pepper Pinch Vegetable Stock* (100442) 200ml 6. Continue cooking until the aubergine is tender and add the honey Honey 50ml Turmeric 1 tspn 7. Transfer to a suitable serving dish for service Sag Aloo 10 Portions GF, MF, EF, NF

Method 1. Peel, wash and cut potatoes into 1cm dice and par boil for 2-3 minutes Ingredients 2. Meanwhile heat the oil in a heavy bottomed pan, add the Potatoes 800g sliced onion and cook until opaque add the dried spices White Onion 200g and continue cooking for a further 2 minutes 3. Add the finely chopped garlic, the deseeded and finely Fresh Garlic 2 cloves sliced chilli along with the refreshed and well drained Fresh Chilli 5g potatoes Spinach 250g 4. Cook for a further five minutes stirring frequently. Add a splash of water along with the undrained chickpeas, cover Chickpeas 800g and cook until potatoes are just tender . Turmeric 3g 5. Remove from heat add the spinach, combine and allow to Cumin 1.5g just wilt 6. Transfer to a suitable serving dish Garam Masala 1.5g Vegetable Oil 20ml Sweet Potato & Squash Stew 10 Portions GF, MF, EF, NF

Method

Ingredients 1. Soak the lentils in a little warm water to soften Sweet Potato 500g 2. In a heavy bottomed pan gently heat the oil, add the finely White Onions 200g chopped onion and cook until opaque add the ginger and cumin and continue cooking for a further 2 minutes Fresh Coriander 40g Red Lentils 450g 3. Peel and wash the potatoes, sweet potatoes and squash and cut into 1cm dice, peel and wash the carrots and cut into half moons Fresh Garlic 2 cloves on a sharp angle Butternut Squash 500g 4. Add the prepared vegetables along with the finely diced garlic to Potatoes 150g the pan and cook for 2 minutes before adding the water Ground Cumin 6g 5. Bring to the boil before reducing heat to a gentle heat Carrot 100g Rapeseed Oil 30ml 6. As the vegetables start to become tender add the drained lentils and sugar and continue cooking Sugar 50g Water 2000ml 7. Once cooked remove from heat and stir in the finely chopped coriander and transfer to a suitable serving dish ready for service Ground Ginger 6g TuscanGoats BeanCheese and and Roasted Caramelised Butternut RisottoOnion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip When cooking the rice it is important to stir it continuously The risotto should be served slight wet

Method

Ingredients 1. Peel the butternut and cut into 1cm dice, combine with half the pepper Butternut squash 400g 2. Finely chop the rosemary fronds add a third to the butternut roast Arborio rice 600g until just cooked 3. In a thick bottomed pan, gently cook the diced onion until opaque Water 800ml 4. Add the finely chopped garlic, remaining chopped rosemary fronds Vegetable bouillon* (100442) 15g and the rice 5. Continue cooking until mixture is well coated and thoroughly Onion 200g (1) combined 6. Add a ladleful of hot stock and simmer, as stock is absorbed add Garlic 2 cloves (12g) more 5 bean salad 400g 7. Continue in this way adding a ladleful of stock at a time 8. After about 15 minutes the rice should be soft, tender and creamy Cracked black pepper Pinch 9. At this point, add the well drained beans and mix well Rosemary 0.25 bunch 10. Very gently mix in half the roasted butternut, check seasoning and adjust if necessary 11. Transfer to serving dish and sprinkle with remaining butternut Vegetable and Lentil Casserole 10 Portions GF, MF, EF, NF

Ingredients Onions 200g Method: Carrots 300g 1. Soak the lentil for 20 minutes rinse under cold running water. Leek 200g Swede 200g 2. Peel and cut the butternut squash and Swede into 2cm dice. Chop the parsley. Cut the onions and carrots into Puy Lentils 150g 2cm dice. Wash and cut the leeks in half, then on an Butternut Squash 800g angle into 1cm thick slices. Water 1000ml 3. Dilute the bouillon with the hot water. Vegetable Bouillon* 20g (100442) 4. Remove the thyme from the stalk and chop. Parsley 20g 5. Heat the oil in a pan add the onions, Swede, carrots and thyme then cook for 10 minutes. Add the puy lentil and Tomato Puree 30g stock then cook for 15 minutes. Oil 20ml 6. Add the butternut squash, tomato puree and leek then Thyme 10g cook for approx 15 minutes or until all vegetables and Black Pepper pinch lentils are cooked through. 7. Season with the pepper and stir through the chopped parsley. 8. Ensure core temperature is reached (75C ENG 82C SCOT) Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Carbohydrates & Vegetables ButternutGoats Cheese Squash and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Peel the squash with a combination of vegetable peeler and sharp cooks knife Ingredients 2. Cut in half just above the bulbous section and then cut the Butternut Squash 850g bulb in half lengthways Cracked Black Pepper Pinch 3. Remove all seeds with a dessert spoon and cut the squash sections into 1cm dice

4. Cook in boiling water until just tender, drain well and transfer to serving dish

5. Serve immediately with a little cracked pepper GoatsCarrot CheeseBatons and- Vegetables Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Peel carrots and top and tail, cut into 5cm pieces and then into batons Ingredients Carrots – prepared weight 850g 2. Place into a pan of cold water, bring to the boil then cook until „ al dente „.

3. If using straight away transfer to a suitable serving dish, if not refresh in cold water GoatsCarrot CheeseRondelles and- VegetablesCaramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Peel the carrots and top and tail, cut into 5mm rounds

Ingredients 2. Place in a pan of cold water, bring to the boil then cook until Carrots – prepared weight 850g „ al dente „.

3. If using straight away transfer to suitable serving dish if not refresh in cold water. GoatsCauliflower Cheese - Vegetables and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Cut around the stem of the cauliflower to produce small florets Ingredients Cauliflower Heads – 850g 2. Cook in a pan of rapidly boiling water until the florets are „ prepared weight al dente „

3. If Using straight away transfer to suitable serving dish if not refresh in cold water. DicedGoats Swede Cheese and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Wash the pre-prepared swede in cold water and drain well Ingredients 2. Cook in boiling water until just tender Diced Swede 850g Cracked Black Pepper Pinch 3. Transfer to serving dish and serve immediately with a little cracked pepper GoatsGarden Cheese Peas - andVegetables Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Place peas in a pan of rapidly boiling water and cook until „ al dente „ Ingredients Garden Peas 850g 2. If using straight away transfer to suitable serving dish, if not refresh in cold water

3. Alternatively peas can simply be defrosted and heated in boiling water as required HealthyGoats Cheese Salad - Falafel and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Finely shred the cabbage, peel and grate carrots, finely Ingredients slice onion, chop the tomatoes, wash and drain the spinach Carrots 160g White Cabbage 80g 2. Combine all the ingredients and place in bowl for service Red Onion 60g Fresh Tomatoes 120g Baby Spinach 30g GoatsHoney CheeseRoasted and Parsnips Caramelised - Vegetables Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip If parsnips are particularly large they may need to be cut down into six or eight pieces also the core of the parsnip may need to be removed if „ woody „

Method

Ingredients 1. Peel parsnips and top and tail, cut into quarters lengthways Parsnips – prepared weight 850g 2. Place into pan of cold water, bring to the boil and par boil Honey 80ml just to remove hardness.

3. Transfer parsnips to roasting tray and mix with warmed honey

4. Roast in pre-heated oven 180C until cooked and golden brown

5. Transfer to suitable serving dish and serve immediately GoatsMinted Cheese Garden and Peas Caramelised - Vegetables Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

1. Remove the mint leaves from stems

Ingredients 2. Place stems in a pan of boiling water, add peas and cook Garden Peas 850g until „ al dente „ Fresh Mint 30g 3. If using straight away transfer to suitable serving dish, garnish with shredded mint leaves, if not refresh in cold water

4. Alternatively peas can simply be defrosted and heated in boiling water as required GoatsMushy Cheese Peas and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip By adding the bicarbonate and the vinegar to the peas, they will retain their colour and become light and fluffy

Ingredients Method Mushy peas, tinned 850g 1.Place peas in suitable sized pan White wine vinegar 3 tbsp Bicarbonate of soda 2 tsp 2.Dissolve the bicarbonate of soda in the white wine vinegar

3.Add to the peas and gently heat, serve immediately

4.Serve immediately MixedGoats Side Cheese Salad and – Main Caramelised Meal Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip This is just an example – consider alternating / substituting with celery, spinach, red onions etc

Method Ingredients 1. Remove the core of the iceberg and cut into 1cm strips. Mixed Salad Leaves 250g Iceberg Lettuce 250g 2. Along with the mixed leaves, wash and drain well. Tomatoes 200g Cucumber 250g 3. Remove the core from the tomatoes and cut into wedges. Yellow Pepper 1 no 4. Peel and finely slice the onion into half moons Red Onions 1 no Carrots 100g 5. Cut cucumber into 1cm chunks, cut pepper into 3mm strips.

6. Peel the carrots and cut into match-stick size strips

7. To assemble – place lettuces in bottom of suitable sized serving bowl .

8. Scatter / arrange the remaining ingredients on top. GoatsRoasted Cheese Mediterranean and Caramelised Vegetables Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Adding the sugar helps the vegetables to caramelise / char

Method

Ingredients 1.Peel carrots place in pan of cold water, on the stove and bring to boil Red onions 1 (150g) and cook for 2 mins

Garlic 1 clove (6g) 2.Refresh carrots, cut on the angle approx 2cm wide, place in bowl Carrot 150g 3.Cut courgettes on the angle approx 1cm wide, add to bowl Courgette 150g Mushroom 200g 4.Cut mushrooms into four through the stalk, add to bowl Cherry tomatoes 100g 5.Cut peppers into 1.5cm dice, peel onion and cut into 8 segments, add Thyme 0.25 bunch to bowl Cracked black pepper 10g 6.Finely chop garlic, pick thyme, along with tomatoes and black pepper, Peppers 0.5 of each colour add to bowl Caster sugar 1 tbsp (10g) 7.Add sugar and a tiny amount of oil, mix all ingredients well

8.Place vegetables on baking sheet and cook in hot oven until just beginning to char. Serve immediately GoatsSpring Cheese Greens and/ Savoy Caramelised Cabbage Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip If available use a steamer to cook the cabbage / greens instead of the method below

Method Ingredients Savoy Cabbage or 850g 1. Place suitable sized pan of water on to the stove and bring Spring Greens 850g to the boil

2. Meanwhile for the Spring Greens – starting at the tips cut into 0.5 cm strips

3. For the Savoy Cabbage – remove outer leaves, roll into a tight cigar and cut into 0.5 cm strips

4. For the Savoy Cabbage head – cut into four through the core and then remove the core and cut into 0.5 cm strips

5. Place cabbage / spring greens into boiling water and cook until „ al dente „ ( with bite )

6. Serve immediately or refresh in iced water Sweetcorn Kernels 10 Portions

GF, MF, EF, NF

Chef’s Tip

Alternatively defrost sweetcorn and refresh in boiling water, great product for batch cooking

Ingredients Sweetcorn Kernels 850g Method 1.Place sweetcorn in a pan of rapidly boiling water 2. Cook until „al dente‟ transfer to suitable serving dish and serve immediately Bombay Potatoes 10 Portions

GF, MF, EF, NF Chef’s Tip

If necessary the consistency of the sauce can be let down with a little of the potato liquor

Method Ingredients 1. Wash, peel and rewash the potatoes, place in saucepan Potatoes 1kg and cover with cold water, add the turmeric and par-boil White Onion 1no 2. Meanwhile in a heavy bottomed pan cook the finely sliced Fresh Garlic 2 cloves onion in the vegetable oil until opaque Fresh Ginger 2cm piece 3. Add the finely chopped garlic, chilli and ginger along with Fresh Chilli - red 1no the curry powder and continue cooking for a further two minutes Tinned Chopped 550g Tomatoes 4. Add the tomato puree, continue cooking for a further Tomato Puree 40g minute before finally adding the chopped tomatoes Curry Powder 2tspn 5. Bring sauce to boil before reducing to a gentle simmer and cook for a further 30 minutes Turmeric 2tspn Vegetable Oil 20ml 6. Add the par-boiled potatoes and continue cooking until the potatoes are just tender 7. Transfer to a suitable serving dish prior to service BoulangerGoats Cheese Potatoes and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Mandolins can be extremely dangerous make sure the guard is fitted The amount of stock needed will vary but it should just be covering the potatoes

Method Ingredients Potatoes I kg 1. Cut the onion in half lengthways and cut into fine slices White Onion 1 no 2. Peel and wash the potatoes and with a mandolin or very Vegetable bouillon* (100442) 6g sharp knife finely slice

Water 350ml 3. Prepare the vegetable stock and lightly oil the base and Vegetable Oil 10 ml sides of a suitable sized serving dish

4. Carefully arrange a layer of potatoes on the bottom of the dish, the potatoes should be just overlapping, followed by a layer of onion, continue building the layers until all ingredients are used, finishing with a layer of potatoes

5. Gently pour the stock over the potatoes and cook in a pre- heated oven at 180C until potatoes are cooked and the top is crisp and golden brown CoconutGoats Cheese Infused andRice Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Alternatively and if available the rice can be cooked in a steamer The amount of stock needed may vary depending on the variety of rice

Method

Ingredients 1. Wash the rice several times in clean cold water to remove Long Grain Rice 650g the excess starch. Coconut Milk 200 ml 2. Place the rice along with pepper, coconut and vegetable Vegetable Bouillon* (100442) 10g stock in a heavy bottomed pan.

Water 600 ml 3. Bring to the boil, stir occasionally and then cover with a Cracked Black Pepper Pinch tight fitting lid.

4. Reduce heat and cook for a further 10 minutes.

5. Remove from heat but do not remove lid, leave to stand for a further 10 minutes .

6. Remove lid, fluff up and transfer to suitable serving dish . FragrantGoats Cheese Basmati and Rice Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Alternatively and if available the rice can be cooked in the steamer The amount of stock needed may vary depending on the variety of rice

Ingredients Method Basmati Rice 650 g 1. Wash the rice several times in clean cold water to remove Cinnamon Stick 0.5 no the excess starch. Cracked Black Pepper Pinch Vegetable Bouillon* (100442) 15g 2. Place the rice along with seasonings and vegetable stock in a heavy bottomed pan. Water 800ml 3. Bring to the boil, stir occasionally and then cover with a tight fitting lid.

4. Reduce heat and cook for a further 10 minutes.

5. Remove from heat but do not remove lid, leave to stand for a further 10 minutes .

6. Remove lid, discard cinnamon, fluff up and transfer to suitable serving dish. RiceGoats and Cheese Peas and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method

Ingredients 1. Soak peas in 2 litres of water overnight . Black Eyed Peas or 200g 2. Wash the peas and rinse the rice in cold water to remove the starch.. Red Kidney Beans 200g Coconut Cream or 200g 3. Place peas in a pan cover with 3 lt of water and boil for 10 minutes

Coconut Milk 200ml 4. Reduce to a simmer, add the picked thyme, chopped garlic and Spring Onion 0.5 Bunch sliced spring onion . Fresh Thyme 0.25 Bunch 5. Continue cooking until the peas are tender Fresh Garlic 2 Cloves Veg Bouillon* (100442) 15g 6. Add the coconut cream, black pepper and vegetable bouillon, cook for a further 10 minutes. Cracked Black Pepper Pinch Long Grain Rice 750g 7. Add the rice and stir, reduce heat to a gentle simmer.

8. Cook for a further 25 – 30 minutes until the stock has been absorbed and rice is cooked. GoatsSpiced Cheese Jacket andWedges Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Turn the potatoes two or three times during the cooking process

Ingredients Method Jacket Potatoes 1 kg Cajun Spice 2 tspn 1. Cut potatoes in half lengthways, then in half again Vegetable Oil 40 ml lengthways and finally each quarter into half again lengthways.

2. Place potatoes in suitable sized bowl and mix well with the oil and Cajun spice.

3. Lay on to a flat baking sheet and cook in a pre-heated oven at 180C until just cooked and golden brown.

4. Transfer to a suitable serving dish and serve immediately. SpicyGoats Sweet Cheese Potato and Wedges Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Turn the potatoes two or three times during the cooking process

Method Ingredients 1. Scrub potatoes well and rinse and dry Sweet Potatoes 1 kg Cajun Spice 2 tspn 2. Cut potatoes in half lengthways, then in half again Vegetable Oil 40 ml lengthways and finally each quarter into half again lengthways.

3. Place potatoes in suitable sized bowl and mix well with the oil and Cajun spice.

4. Lay on to a flat baking sheet and cook in a pre-heated oven at 180C until just cooked and golden brown.

5. Transfer to a suitable serving dish and serve immediately . Warm New Potato Salad 10 Portions

GF, MF, EF, NF

Ingredients

New Potatoes 1kg Method Cracked Black Pepper Pinch 1. Place potatoes in a pan of cold water, bring to the boil, Olive Oil 75ml reduce heat to a simmer and cook White Wine Vinegar 25ml 2. Make a simple vinaigrette using the mustard, oil and Whole Grain Mustard 2 tspn vinegar and finely spot chop the chives Chives 20g 3. When potatoes are cooked carefully strain into a colander and cut potatoes in half lengthways 4. Toss the potatoes in the vinaigrette, add the chives and the cracked pepper, before transferring to a suitable dish ready for service YellowGoats RiceCheese – Geel andRys Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Method Ingredients Long Grain Rice 650 g 1. Place all ingredients except the sultanas in a heavy Turmeric 1 tspn bottomed saucepan, bring to the boil

Cinnamon Stick 1 no 2. Add sultanas, stir well, cover and reduce heat to a gentle Sultanas 60 g simmer. Vegetable Stock* (100442) 18g 3. When rice is cooked remove from heat. Still covered and Water 1 litre leave to stand for 5 minutes before transferring to serving Cracked Black Pepper Pinch dish Mexican Rice 10 Portions

GF, MF, EF, NF

Chef’s Tip

The quantity of vegetable stock may vary either way – more or less

Ingredients Method Long Grain Rice 650g Vegetable Stock * 16g 1. In a heavy bottomed pan gently heat the rapeseed oil, add (100442) the washed and drained rice along with the cumin, cook for 2- 3 minutes stirring continually Chopped Tinned 300g Tomatoes 2. Add the finely diced garlic and continue cooking before Fresh Garlic 2 cloves adding the tomato and juice along with the prepared Cracked Black Pepper 0.200g vegetable stock Ground Cumin 4.5g 3. Bring to the boil before reducing heat to a gentle simmer Rapeseed Oil 40ml 4. Cook until rice is tender, adjust seasoning and transfer to a suitable serving dish Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Accompaniments & Basic Recipes ApricotGoats Cheeseand Red Onionand Caramelised Blatjang Onion Open Tart 10 Portions GF, MF, EF, NF

Method

Ingredients 1. Place apricots in a bowl and cover with 600ml of boiling water Dried Apricots 250 g Red Onion 2 no 2. Leave to stand for 30 minutes. Chilli Green 1 no 3. Meanwhile peel the garlic, deseed the chilli and peel and Fresh Garlic 2 cloves dice the onion . Soft Brown Sugar 40 g White Wine Vinegar 50 ml 4. Tip the apricots along with their soaking liquor into a food processor.

5. Add all the other ingredients and blitz slightly – but leaving rough.

6. Transfer to saucepan and simmer for 20 – 25 minutes until thick and pulpy. BlackGoats Olive Cheese & Tomato and CaramelisedTapenade Onion Open Tart 10 Portions GF, MF, EF, NF

Chef’s Tip Can be and would recommend making the tapenade the day before to let the flavours infuse

Method Ingredients Fresh Garlic 1 clove 1. Finely zest and squeeze the lemon, finely chop the garlic Lemon 1 no and parsley

Capers 100g 2. Roughly chop the capers and black olives Parsley 40g Cracked Black Pepper Pinch 3. Quarter the tomatoes, deseed and cut into fine concasse Olive Oil 60ml 4. Mix all the ingredients together with a twist of black pepper Black Olives 200g Tomato 100g 5. Add enough olive oil to just bring all the ingredients together Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Desserts FreshGoats Seasonal Cheese Fruits and withCaramelised Mint Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip As the seasons change so will the fruits that we use For the more adventurous try serving with a twist of fresh black pepper or substituting the mint with basil

Ingredients Honey Dew Melon 120 g Water Melon 120 g Method Satsuma 120 g 1. Peel the honeydew, cut in half, remove seeds and cut into Grapes 120 g 1cm dice, peel the watermelon and cut into 1cm dice, Apple 160 g peel and segment the satsuma Pear 160 g 2. Remove the grapes from the stem and along with the apple Orange Juice 250 ml and pears wash well, remove the core from both the Mint 0.25 bunch apple and the pear and cut into 1cm dice, shred the mint

3. Add all the fruits and mint to the orange juice, combine well making sure fruits are coated with the juice and transfer to a suitable serving dish, ready for service GoatsMixed CheeseBerry Compote and Caramelised Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip Do not overcook the berries as they can quickly turn to mush

Ingredients Method Water 200ml Sugar 25g 1. In a non reactive pan combine the sugar and water, Frozen Berries 300g 2. Boil rapidly until a light sugar syrup is obtained – approx 10 minutes

3. Add frozen berries, remove from heat

4. Allow to stand for 5 minutes, serve just warm. PoachedGoats Cheese Pears in and Spiced Caramelised Tea Onion Open Tart 10 Portions

GF, MF, EF, NF

Chef’s Tip This recipe works equally well with plums, other fruit teas can also be used

Ingredients Method

Pears 10 no 1. Put the sugar, cinnamon stick, honey and teabags in a saucepan Fruit Tea Bags 4 no with 800ml of water, bring to the boil

Water 800ml 2. Meanwhile peel the pears, cut in half and remove the stone / core . Blueberries 60 g 3. Place the pears into the liquid, reduce heat and simmer for 12 – 15 Caster Sugar 70 g minutes until tender .. Honey 2 tblspn 4. Remove the pears from the liquid and set aside in serving dish Cinnamon Stick 1 no 5. Increase the heat and reduce the liquid by one third, remove from heat.

6. Discard the tea bags and cinnamon stick and add the frozen blueberries.

7. Pour the liquid over the pears. Suitable for all Allergens (Gluten, Milk, Egg & Nut free)

Mid Morning Break BBQGoats Chicken Cheese Wings and Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Method

Ingredients 1. Marinate the wings over night in the BBQ sauce BBQ sauce RTU 300g 2. Cook wings Chicken Wings, raw (3 wings per 2.5kg portion) 3. Serve hot on a suitable container Thai Chicken Kebabs GF, MF, EF NF Number of portions 10 Ingredients

Item Amount Chicken breast diced 750g Thai paste 30g Wooden skewers 10 Mixed peppers 1 Water 15ml

1. Marinade chicken with paste with a dessertspoon of water if required. 2. Push chicken onto skewer, alternate with ½” diced coloured peppers 3. Cook in a hot oven until core temperature is achieved. Potato Wedges MMB (Mexican) Number of portions 25 GF, MF, EF, NF Ingredients

Amount Supplier Code Cost Purely Potato Wedges (McCain) 2.5kg 90544 33132

Fajita Mix 2 tbsp 87998 3074

1. Take the bags of purely potato out of the freezer 1 hour before use 2. Open the bags and pour in the seasoning 3. Rub/shake the seasoning into the potato wedges 4. Place the wedges on a non stick tray 5. Cook at 200 C/Gas 6 for 40-50 minutes 6. Serve SweetGoats Chilli Cheese Chicken and Wings Caramelised Onion Open Tart 10 Portions GF, MF, EF, NF

Method

1. Cook wings

2. Cover and coat wings in sweet chilli sauce Ingredients 3. Serve hot on a suitable container Chicken Wings, raw (3 wings per 2.5kg portion) RTU Sweet Chilli Sauce 300ml VEGAN

* Please use vegetable bouillon paste VEGAN Vegetarian Main Meals AubergineGoats Cheese and Chick and PeaCaramelised Dhansak Onion Open Tart 10 Portions VEGAN

Chef’s Tip Serve with Basmati Rice Method

1. Place lentils, diced squash, diced onion, turmeric and Ingredients tomatoes in pan, just cover with water, simmer for 20 minutes until lentils are just tender Aubergine 500g 2. Place all the ground spices in frying pan and toast until Chick Peas 100g fragrant. 3. In a heavy bottomed pan cook the diced aubergine until well Butternut Squash 500g browned on all sides. Lentils 150g 4. Remove from pan, add finely chopped ginger, chilli and garlic, Onions - White 2no cook for 2 minutes . 5. Return the aubergine to the pan, along with the toasted spices Tinned Chopped Tomatoes 600g and the lentil mix Ground Cumin 1tspn 6. Cover with water, place lid on pan and simmer until veg is Ground Turmeric 1tspn tender – approx 40 mins . 7. Remove lid for last 15 minutes at the same time add the Ground Garam Masala 1.5tspn chickpeas. Ground Coriander 2tspn 8. When cooked stir in garam masala, chopped coriander and Fresh Ginger 2cm piece adjust seasoning. Fresh Coriander 0.5bunch Garlic Cloves 5cloves Fresh Chilli - Green 2no GoatsGoan Vegetable Cheese and Curry Caramelised with Coconut Onion and Open Lime Tart 10 Portions VEGAN

Chef’s Tip Serve with plain boiled or basmati rice

Method

1. Finely dice the onion, garlic, ginger and chilli. Slice the leek, Ingredients peel and cut the squash into 1.5cm dice, prepare the White Onions 2 no cauliflower into small florets Leeks 300g 2. In a heavy bottomed pan cook the onion in the vegetable oil Butternut Squash 500g until opaque Cauliflower 400g 3. Add the leeks, garlic and ginger and continue cooking for a further two minutes. Red Lentils ( pre soaked ) 250g 4. Add the chilli, curry powder, squash and the drained lentils, Fresh Garlic 1 clove continue cooking for a further two minutes before adding Fresh Ginger 40g the prepared vegetable stock and coconut milk. Fresh Chilli 1 no 5. Bring to the boil, then reduce to a simmer adding the lime Curry Powder 2 tspn juice and zest Limes ( zest and juice) 2 6. Finally add the cauliflower and cook until all ingredients are just tender. Coconut Milk 500 ml 7. Adjust seasoning and transfer to suitable serving dish. Vegetable Bouillon* (100442) 10g 8. Sprinkle with roughly chopped coriander . Water 300ml Fresh Coriander 0.25 Bunch Vegetable Oil 15 ml LentilGoats Vegetable Cheese Casseroleand Caramelised Stew Pot Onion Open Tart 10 Portions VEGAN

Method

VEGAN

Chef’s Tip May be garnished with shredded coriander

Turmeric 1 tspn 7. Transfer to a suitable serving dish for service PolentaGoats Cheese Cake with and Ratatouille Caramelised Onion Open Tart 10 Portions VEGAN Chef’s Tip Branding of the polenta can be done on a griddle, hot metal skewer or via a Panini machine Method

1. Finely chop red onions, rosemary fronds and garlic, cut Ingredients mushrooms in quarters 2. Deseed and cut peppers into 1cm dice, cut unpeeled Polenta 150g aubergine into 1cm dice. Chives 0.25bunch 3. Cut courgettes in half lengthways and then into 1cm.chunks Cracked Black Pepper Pinch 4. In a heavy bottomed pan cook the onion and rosemary until softened. Garlic 2cloves 5. Add the garlic and the remaining vegetables continue Chopped Tomatoes 500g cooking for 3 – 4 minutes . Tomato Paste 1dssrtspn 6. Add the tomato paste, chopped tomatoes and bring to the Red Onion 2no boil, simmer until cooked. 7. Meanwhile follow manufacturers instructions to make the Courgette 500g polenta, with the addition of the chives and a little cracked Aubergine 1no pepper . Rosemary 0.25bunch 8. Pour polenta onto greased tray, when cool cut into 3 inch Mushroom 250g discs and brand. 9. Assemble the dish – centre the polenta on plate, top with Yellow Pepper 2no ratatouille mix, tiny drizzle of olive oil and a little cracked pepper. ReggaeGoats CheeseReggae Sweet and Caramelised Potato Curry Onion Open Tart 10 Portions VEGAN

Method

1. Soak the peas in water overnight in the fridge. Peel and cut the sweet Ingredients potato into even sizes. Peel and dice the onion. Rapeseed Oil 20ml 2. Drain Sweet Potato 750g the peas. Chop coriander. Knorr Jamacian Jerk Paste 100g Coriander 20g 3. Bring a pan of water to the boil, add the peas, cook until tender. Heat the Yellow Spilt Peas 125g oil in the pan, add the onion & sweet Water 500ml potato, cook for 3 minutes, then add the Reggae Reggae Jerk BBQ 250ml Jamaican paste. Sauce 4. Chopped Tomato 800ml Add the chopped tomatoes, reggae reggae sauce and water, bring to the Onion 800ml boil and simmer for 20 minutes. 5. Add the peas to the curry. Ensure the core temperature is reached (75°C ENG, 82°C SCOT). Garnish with the chopped coriander. Sag Aloo 10 Portions VEGAN

Method

Ingredients 1. Soak the lentils in a little warm water to soften Sweet Potato 500g 2. In a heavy bottomed pan gently heat the oil, add the finely White Onions 200g chopped onion and cook until opaque add the ginger and cumin and continue cooking for a further 2 minutes Fresh Coriander 40g Red Lentils 450g 3. Peel and wash the potatoes, sweet potatoes and squash and cut into 1cm dice, peel and wash the carrots and cut into half moons Fresh Garlic 2 cloves on a sharp angle Butternut Squash 500g 4. Add the prepared vegetables along with the finely diced garlic to Potatoes 150g the pan and cook for 2 minutes before adding the water Ground Cumin 6g 5. Bring to the boil before reducing heat to a gentle heat Carrot 100g Rapeseed Oil 30ml 6. As the vegetables start to become tender add the drained lentils and sugar and continue cooking Sugar 50g Water 2000ml 7. Once cooked remove from heat and stir in the finely chopped coriander and transfer to a suitable serving dish ready for service Ground Ginger 6g TempuraGoats Cheese of Vegetables and Caramelised with Soy Dipping Onion Sauce Open Tart 10 Portions VEGAN Chef’s Tip Not only should the vegetables be batched cooked but the batter should be batch prepared as well

Method

Ingredients 1. Cut the aubergine into 1.5cm dice, half the mushrooms, slice the courgettes on an angle 1cm wide, slice the peppers into 1cm Aubergine 125g strips and cut the broccoli into small florets Broccoli 125g 2. Cut the Halloumi into1cm strips Courgette 125g Peppers 125g 3. Finely slice the spring onion on a sharp angle and combine with soy sauce and sugar Mushroom 125g Plain Flour 100g 4. Pre heat the fryer to 190C

Cornflour 50g 5. Prepare the batter just before you need it – sift the plain flour and Sparkling Water – Ice Cold 200 ml corn flour into a bowl and whisk in the ice cold water Soy Sauce 100 ml 6. Dip the vegetables into the batter, shake off any excess, then Castor Sugar 20g carefully lower into the hot oil Spring Onion 0.5 bunch 7. Cook for approximately two minutes until golden and crisp, drain on kitchen paper

8. Transfer to a warmed serving dish and serve immediately alongside the dipping sauce TuscanGoats BeanCheese and and Roasted Caramelised Butternut RisottoOnion Open Tart 10 Portions VEGAN

Chef’s Tip When cooking the rice it is important to stir it continuously The risotto should be served slight wet

Method

Ingredients 1. Peel the butternut and cut into 1cm dice, combine with half the pepper Butternut squash 400g 2. Finely chop the rosemary fronds add a third to the butternut roast Arborio rice 600g until just cooked 3. In a thick bottomed pan, gently cook the diced onion until opaque Water 800ml 4. Add the finely chopped garlic, remaining chopped rosemary fronds Vegetable bouillon* (100442) 15g and the rice 5. Continue cooking until mixture is well coated and thoroughly Onion 200g (1) combined 6. Add a ladleful of hot stock and simmer, as stock is absorbed add Garlic 2 cloves (12g) more 5 bean salad 400g 7. Continue in this way adding a ladleful of stock at a time 8. After about 15 minutes the rice should be soft, tender and creamy Cracked black pepper Pinch 9. At this point, add the well drained beans and mix well Rosemary 0.25 bunch 10. Very gently mix in half the roasted butternut, check seasoning and adjust if necessary 11. Transfer to serving dish and sprinkle with remaining butternut VEGAN Carbohydrates & Vegetables GoatsBaked CheeseCourgettes and -CaramelisedVegetables Onion Open Tart 10 Portions VEGAN

Method

1. Pick the thyme, set the leaves and stalks aside

5. Transfer to suitable serving dish and serve immediately. ButternutGoats Cheese Squash and Caramelised Onion Open Tart 10 Portions

VEGAN

Method

4. Cook in boiling water until just tender, drain well and transfer to serving dish

5. Serve immediately with a little cracked pepper GoatsCarrot CheeseBatons and- Vegetables Caramelised Onion Open Tart 10 Portions

VEGAN

Method

3. If using straight away transfer to a suitable serving dish, if not refresh in cold water GoatsCarrot CheeseRondelles and- VegetablesCaramelised Onion Open Tart 10 Portions

VEGAN

Method

1. Peel the carrots and top and tail, cut into 5mm rounds

Ingredients 2. Place in a pan of cold water, bring to the boil then cook until Carrots – prepared weight 850g „ al dente „.

3. If using straight away transfer to suitable serving dish if not refresh in cold water. GoatsCarrot CheeseBatons and- Vegetables Caramelised Onion Open Tart 10 Portions

VEGAN

Method

3. If using straight away transfer to a suitable serving dish, if not refresh in cold water GoatsCauliflower Cheese - Vegetables and Caramelised Onion Open Tart 10 Portions

VEGAN

Method

3. If Using straight away transfer to suitable serving dish if not refresh in cold water. DicedGoats Swede Cheese and Caramelised Onion Open Tart 10 Portions

VEGAN

Method

VEGAN

Method

1. Place peas in a pan of rapidly boiling water and cook until „ al dente „ Ingredients Garden Peas 850g 2. If using straight away transfer to suitable serving dish, if not refresh in cold water

3. Alternatively peas can simply be defrosted and heated in boiling water as required HealthyGoats Cheese Salad - Falafel and Caramelised Onion Open Tart 10 Portions

VEGAN

Method

1. Finely shred the cabbage, peel and grate carrots, finely Ingredients slice onion, chop the tomatoes, wash and drain the spinach Carrots 160g White Cabbage 80g 2. Combine all the ingredients and place in bowl for service Red Onion 60g Fresh Tomatoes 120g Baby Spinach 30g GoatsRoasted Cheese Parsnips and -CaramelisedVegetables Onion Open Tart 10 Portions VEGAN

Chef’s Tip If parsnips are particularly large they may need to be cut down into six or eight pieces also the core of the parsnip may need to be removed if „ woody „

Method

Ingredients 1. Peel parsnips and top and tail, cut into quarters lengthways Parsnips – prepared weight 850g 2. Place into pan of cold water, bring to the boil and par boil just to remove hardness.

3. Transfer parsnips to roasting tray a

4. Roast in pre-heated oven 180C until cooked and golden brown

5. Transfer to suitable serving dish and serve immediately GoatsMinted Cheese Garden and Peas Caramelised - Vegetables Onion Open Tart 10 Portions

VEGAN

Method

1. Remove the mint leaves from stems

4. Alternatively peas can simply be defrosted and heated in boiling water as required GoatsMushy Cheese Peas and Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip By adding the bicarbonate and the vinegar to the peas, they will retain their colour and become light and fluffy

Ingredients Method Mushy peas, tinned 850g 1.Place peas in suitable sized pan White wine vinegar 3 tbsp Bicarbonate of soda 2 tsp 2.Dissolve the bicarbonate of soda in the white wine vinegar

3.Add to the peas and gently heat, serve immediately

4.Serve immediately MixedGoats Side Cheese Salad and – Main Caramelised Meal Onion Open Tart 10 Portions

VEGAN

Chef’s Tip This is just an example – consider alternating / substituting with celery, spinach, red onions etc

6. Peel the carrots and cut into match-stick size strips

7. To assemble – place lettuces in bottom of suitable sized serving bowl .

8. Scatter / arrange the remaining ingredients on top. GoatsRoasted Cheese Mediterranean and Caramelised Vegetables Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Adding the sugar helps the vegetables to caramelise / char

Method

Ingredients 1.Peel carrots place in pan of cold water, on the stove and bring to boil Red onions 1 (150g) and cook for 2 mins

8.Place vegetables on baking sheet and cook in hot oven until just beginning to char. Serve immediately GoatsSpring Cheese Greens and/ Savoy Caramelised Cabbage Onion Open Tart 10 Portions

VEGAN

Chef’s Tip If available use a steamer to cook the cabbage / greens instead of the method below

Method Ingredients Savoy Cabbage or 850g 1. Place suitable sized pan of water on to the stove and bring Spring Greens 850g to the boil

2. Meanwhile for the Spring Greens – starting at the tips cut into 0.5 cm strips

3. For the Savoy Cabbage – remove outer leaves, roll into a tight cigar and cut into 0.5 cm strips

4. For the Savoy Cabbage head – cut into four through the core and then remove the core and cut into 0.5 cm strips

5. Place cabbage / spring greens into boiling water and cook until „ al dente „ ( with bite )

6. Serve immediately or refresh in iced water Sweetcorn Kernels 10 Portions

VEGAN

Chef’s Tip

Alternatively defrost sweetcorn and refresh in boiling water, great product for batch cooking

VEGAN

Chef’s Tip

If necessary the consistency of the sauce can be let down with a little of the potato liquor

Ingredients Method Potatoes 1kg 1. Wash, peel and rewash the potatoes, place in saucepan White Onion 1no and cover with cold water, add the turmeric and par-boil Fresh Garlic 2 cloves 2. Meanwhile in a heavy bottomed pan cook the finely sliced Fresh Ginger 2cm piece onion in the vegetable oil until opaque Fresh Chilli - red 1no 3. Add the finely chopped garlic, chilli and ginger along with Tinned Chopped 550g the curry powder and continue cooking for a further two Tomatoes minutes Tomato Puree 40g 4. Add the tomato puree, continue cooking for a further Curry Powder 2tspn minute before finally adding the chopped tomatoes Turmeric 2tspn 5. Bring sauce to boil before reducing to a gentle simmer Vegetable Oil 20ml and cook for a further 30 minutes 6. Add the par-boiled potatoes and continue cooking until the potatoes are just tender 7. Transfer to a suitable serving dish prior to service BoulangerGoats Cheese Potatoes and Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Mandolins can be extremely dangerous make sure the guard is fitted The amount of stock needed will vary but it should just be covering the potatoes

Water 350ml 3. Prepare the vegetable stock and lightly oil the base and Vegetable Oil 10 ml sides of a suitable sized serving dish

VEGAN

Chef’s Tip Alternatively and if available the rice can be cooked in a steamer The amount of stock needed may vary depending on the variety of rice

Method

Water 600 ml 3. Bring to the boil, stir occasionally and then cover with a Cracked Black Pepper Pinch tight fitting lid.

4. Reduce heat and cook for a further 10 minutes.

5. Remove from heat but do not remove lid, leave to stand for a further 10 minutes .

6. Remove lid, fluff up and transfer to suitable serving dish . FragrantGoats Cheese Basmati and Rice Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Alternatively and if available the rice can be cooked in the steamer The amount of stock needed may vary depending on the variety of rice

4. Reduce heat and cook for a further 10 minutes.

5. Remove from heat but do not remove lid, leave to stand for a further 10 minutes .

6. Remove lid, discard cinnamon, fluff up and transfer to suitable serving dish. RiceGoats and Cheese Peas and Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Serve with Jerk Chicken for an authentic Caribbean dish

Method

8. Cook for a further 25 – 30 minutes until the stock has been absorbed and rice is cooked. SpicedGoats CousCheese Cous and Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip If the cous cous appears to be sticky add a few drops of olive oil

4. Leave to stand for 3-4 minutes until liquid is dissolved.

5. Remove cling film and with a fork separate the grains.

6. Adjust seasoning and serve immediately. GoatsSpiced Cheese Jacket andWedges Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Turn the potatoes two or three times during the cooking process

Ingredients Method Jacket Potatoes 1 kg Cajun Spice 2 tspn 1. Cut potatoes in half lengthways, then in half again Vegetable Oil 40 ml lengthways and finally each quarter into half again lengthways.

2. Place potatoes in suitable sized bowl and mix well with the oil and Cajun spice.

3. Lay on to a flat baking sheet and cook in a pre-heated oven at 180C until just cooked and golden brown.

4. Transfer to a suitable serving dish and serve immediately. SpicyGoats Sweet Cheese Potato and Wedges Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Turn the potatoes two or three times during the cooking process

3. Place potatoes in suitable sized bowl and mix well with the oil and Cajun spice.

4. Lay on to a flat baking sheet and cook in a pre-heated oven at 180C until just cooked and golden brown.

5. Transfer to a suitable serving dish and serve immediately . Warm New Potato Salad 10 Portions

VEGAN

Chef’s Tip

Great accompaniment to the slightly sweeter main courses and works great with fish dishes

Ingredients

VEGAN

Chef’s Tip The perfect accompaniment along with Blatjang to Bobotie

Method Ingredients Long Grain Rice 650 g 1. Place all ingredients except the sultanas in a heavy Turmeric 1 tspn bottomed saucepan, bring to the boil

VEGAN

Chef’s Tip

The quantity of vegetable stock may vary either way – more or less

Ingredients Method Long Grain Rice 650g Vegetable Stock * 16g 1. In a heavy bottomed pan gently heat the rapeseed oil, add (100442) the washed and drained rice along with the cumin, cook for 2- 3 minutes stirring continually Chopped Tinned 300g Tomatoes 2. Add the finely diced garlic and continue cooking before Fresh Garlic 2 cloves adding the tomato and juice along with the prepared Cracked Black Pepper 0.200g vegetable stock Ground Cumin 4.5g 3. Bring to the boil before reducing heat to a gentle simmer Rapeseed Oil 40ml 4. Cook until rice is tender, adjust seasoning and transfer to a suitable serving dish VEGAN Accompaniments & Basic Recipes ApricotGoats Cheeseand Red Onionand Caramelised Blatjang Onion Open Tart 10 Portions

Chef’s Tip Along with Yellow Rice the perfect accompaniment to Bobotie

Method

5. Add all the other ingredients and blitz slightly – but leaving rough.

6. Transfer to saucepan and simmer for 20 – 25 minutes until thick and pulpy. HandmadeGoats Cheese Tortilla and Chips Caramelised Onion Open Tart 10 Portions MF, EF, NF

Ingredients Method Flour Tortilla 5 no Vegetable Oil 20ml 1. Lay a tortilla on a chopping board, brush with a smidgeon Ground Chilli Powder Pinch of oil, then sprinkle with chill powder

2. Lay the second tortilla on top of the first and repeat process with oil and chilli.

3. Continue process until all tortillas are used up.

4. Cut the tortilla stack in half, then each half into half again

5. Finally cut each quarter into three.

6. Lay the individual chips onto a baking sheet and dry in a hot oven . VEGAN Desserts GoatsMixed CheeseBerry Compote and Caramelised Onion Open Tart 10 Portions

VEGAN

Chef’s Tip Do not overcook the berries as they can quickly turn to mush

Ingredients Method Water 200ml Sugar 25g 1. In a non reactive pan combine the sugar and water, Frozen Berries 300g 2. Boil rapidly until a light sugar syrup is obtained – approx 10 minutes

3. Add frozen berries, remove from heat

4. Allow to stand for 5 minutes, serve just warm. FreshGoats Seasonal Cheese Fruits and withCaramelised Mint Onion Open Tart 10 Portions

VEGAN

Chef’s Tip As the seasons change so will the fruits that we use For the more adventurous try serving with a twist of fresh black pepper or substituting the mint with basil

3. Add all the fruits and mint to the orange juice, combine well making sure fruits are coated with the juice and transfer to a suitable serving dish, ready for service PoachedGoats Cheese Pears in and Spiced Caramelised Tea Onion Open Tart 10 Portions

VEGAN

Chef’s Tip This recipe works equally well with plums, other fruit teas can also be used

Ingredients Method

Pears 10 no 1. Put the sugar, cinnamon stick,and teabags in a saucepan with 800ml Fruit Tea Bags 4 no of water, bring to the boil

Water 800ml 2. Meanwhile peel the pears, cut in half and remove the stone / core . Blueberries 60 g 3. Place the pears into the liquid, reduce heat and simmer for 12 – 15 Caster Sugar 70 g minutes until tender .. Cinnamon Stick 1 no 4. Remove the pears from the liquid and set aside in serving dish

5. Increase the heat and reduce the liquid by one third, remove from heat.

6. Discard the tea bags and cinnamon stick and add the frozen blueberries.

7. Pour the liquid over the pears. SummerGoats Cheese Pudding and Caramelised Onion Open Tart 10 Portions VEGAN

Chef’s Tip This dish must be made the day before. Use a pudding bowl for best effect. Works best if the bread is a day or two old

Ingredients Method 1. Place water and sugar in a saucepan and gently simmer for until the Sliced White Bread 0.5 Loaf sugar has dissolved . Mixed Frozen Berries 600g 2. Bring to the boil then add the frozen berries, then reduce heat again to a gentle simmer Caster Sugar 100g 3. Cook the fruit for 3 to 4 minutes – the fruit should be softened, Fresh Strawberries 100g mostly intact with the juices running, strain the juice and set aside 4. Meanwhile cut the crusts off the bread and cut in half lengthways Water 40ml 5. Line a pudding basin with cling film 6. Dip each piece of bread into the reserved juice and starting at the bottom line the bowl, slightly overlapping as you go, ,the bread should slightly sit proud of the rim of the basin . 7. Remove the hull from the strawberries and cut in four lengthways add to the cooked fruit 8. Spoon the fruit into the bowl, adding any remaining juices 9. Top the fruit with the remaining bread, trimming as necessary, theses final pieces should also sit proud of the rim of the bowl 10. Loosely cover with cling film, place a baking sheet on top and then weigh down with a 1kg weight, finally refrigerate overnight. 11. For service turn out on a deep serving plate, removing the cling film, serve VEGAN Mid Morning Break GarlicGoats & Cheese Herb Bagel and Caramelised Onion Open Tart 10 Portions VEGAN

Chef’s Tip The Bagels can be assembled the day before and refrigerated until needed

Method

1. Defrost the Bagels in the fridge overnight Ingredients 2. Slice the bagels in half to create two hoops Bagel 100g Plain 5 each Fresh Parsley ¼ Bunch 3. Place them on a oven proof tray with the cut surface up

4. Brush evenly with the olive oil Fresh Thyme ¼ Bunch 5. Pick the leaves from the thyme and parsley and chop finely Olive Oil 20ml 6. Mix the chopped fresh herbs in a bowl

7. Carefully sprinkle the herby mix over the oiled bagel

8. Ensure all the mix is on the bagel not the tray

9. Place in a pre heated oven 180C for 6-8mins

10. Serve immediately GoatsLoaded Potato Cheese Skins andFilled Caramelisedwith Tomato & Chives Onion Open Tart 10 Portions VEGAN

Chef’s Tip The potatoes can be cooked and scooped the day before or just cooked

Method

Ingredients 1. Bake potatoes whole and allow to cool 2. Cut the potatoes in half long ways Baking Potatoes 60‟s 5 each 3. Scoop out ¾ of the potato ensuring a 1cm layer of potato remains Tomatoes Medium 250g (2 1/2) 4. Mix the removed potato with the finely chopped chives 5. Slice the tomatoes allowing two slices per potato half Fresh Chives 15g 6. Evenly share out potato & chive mix back into the shells 7. Place the sliced tomato on top 9. Place in a preheated oven 180C for 12-14mins or until thoroughly heated through 10. Serve immediately Pizza Dough Balls Number of portions 20 VEGAN Ingredients Amount Bread roll mix 1kg Mixed Herbs 2 tsp Garlic 2 cloves Pizza Sauce 110g Water 625ml

1. Make up bread mix as per manufacturers instructions with warm water & garlic 2. Divide into 100 pieces & roll into balls 3. Place on baking sheet, brush with pizza sauce and allow to prove until twice there original size 4. Bake in hot oven 190c for 12 mins 5. Serve in a container Vegetable Panini VEGAN Number of portions Secondary 10 Ingredients

Item Amount Panini roll 10 Tomatoes 5 Mixed peppers 1 1/2 Onion 1 Rapeseed oil 10g

1. Slice tomatoes into eight slices 2. Slice peppers and onions into thin lengths and fry in oil for five minutes. 3. Lay tomatoes on bottom half of Panini, top with peppers, onions 4. Cook in Panini grill or toasted sandwich maker until core temperature is reached. Potato Wedges MMB (Mexican) Number of portions 25 VEGAN Ingredients

Amount Supplier Code Cost Purely Potato Wedges (McCain) 2.5kg 90544 33132

Fajita Mix 2 tbsp 87998 3074