recipes
'Venison and turkey cranberry cups'
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INGREDIENTS:
• 1.5 kg block Jus Rol All Butter Shortcrust Pastry
• 650g Venison combined with 650g sausage meat
• 900g Diced cooked turkey
• 750g pack fresh or frozen cranberries
• Juice and grated rind of 2 large oranges
• 5-6 tbsp caster sugar to taste
• 3 tsp arrowroot or cornflour mixed with water to form a paste
METHOD:
• Preheat oven to 200ºC/400ºF/Gas Mark 6
• Roll out the pastry and cut 36 rounds using an 11.5cm cutter
• Line a 12 hole muffin tin
• Combine sausage meat, venison and turkey then divide between pastry cases
• Bake for 25-30 minutes until pastry is golden brown and the meat cooked
• Gently cook cranberries with the orange juice, rind and sugar until they soften - thicken with arrowroot or cornflour and cool slightly
• Carefully remove the pies from tin and place on a wire rack
• Top with the cranberry mixture and serve hot or cold
(Makes 12)
\nRecipe courtesy of Jus Rol: www.jusrol.co.uk
''Pumpkin Soup with wild rice'
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INGREDIENTS:
• 100g USA wild rice mixture
• 1kg pumpkin
• 2 onions
• 1 tbsp butter or oil
• 750ml chicken or vegetable stock
• 1 tbsp white wine vinegar
• 50g walnut kernels
• 1 tsp sugar
• Grated nutmeg
• Flat parsley
• White pepper and salt
METHOD:
• Cook the rice mixture in 200ml of salted water
• Peel the pumpkin and chop into cubes
• Dice the onion and sweat in butter or oil until translucent
• Add the pumpkin to the onion and sweat until softened
• Add the hot stock and season with salt, pepper and nutmeg
• Leave soup to simmer for 40 minutes
• Puree the soup, passing through a sieve if necessary
• Season with the salt, pepper, vinegar and sugar
• Serve the soup with minced walnut kernels, rice and parsley
(SERVES 4)
Recipe courtesy of the USA Rice Federation: www.usarice.eu
''Gruyere, Chicken, Apple & Celery Salad'
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INGREDIENTS:
• 5 x 150g Cooked chicken breasts, skin and bone removed and cut into strips
• 550g Gruyere cheese, cut into fine strips
• 2 Lollo Rosso lettuces, washed
• 3 Batavian endive, washed
• 3 Bunches of watercress
• 5 Green apples, cored and sliced
• 8 Celery sticks, sliced
• 4tbsp Schwartz for Chef Italian Seasoning
DRESSING
• 185ml Sunflower oil
• 15ml Sesame oil
• 135ml Lemon juice
• 10ml Schwartz for Chef Dried Mint
• 6-8 Drops Tabasco sauce
METHOD
• To make the dressing, blend the sunflower oil, sesame oil, lemon juice, Schwartz for Chef dried mint and Tabasco sauce
• Pour a little of the dressing over the strips of chicken and cheese and set aside
• Mix salad leaves with celery and apple and pour over dressing
• Divide into 10 and scatter even amounts of chicken and cheese on the leaves
• Sprinkle Schwartz for Chef Salad Italienne over the top of the chicken and serve
(SERVES 10)
\nRecipe courtesy of Schwarz for Chef: www.schwartzforchef.co.uk
''Black Whip'
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INGREDIENTS:
• 2 bags Twinings Blackcurrant, Ginseng
& Vanilla infusion
• 2 tbsp natural yoghurt
• Half a banana
• 1 tbsp blackcurrant fruit
• 1 tsp blackcurrant cordial
• Fresh fruit to
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METHOD:
• Brew the infusion bags in 200ml of boiled water for 5 minutes. Allow to cool and chill
• Blend the chilled infusion with the yoghurt, banana and purée in a liquidiser until smooth. Stir in the cordial
• Garnish with fresh fruit and serve
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(Serves 1)
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\nRecipe courtesy of Twinings: www.twiningsfs.co.uk
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'Mango Mamba
INGREDIENTS:
• 2 bags Twinings Orange, Mango
• Cinnamon infusion
• Half a banana, 3 tbsp mango sorbet
• or purée
• 2 tbsp natural yoghurt
• Slice fresh orange
• Cinnamon stick
METHOD:
• Brew the infusion bags in 200ml of boiled water for 5 minutes. Allow to cool and chill
• Add the banana, mango sorbet or purée, and natural yoghurt to the chilled infusion, and blend in a liquidiser until smooth
• Serve with an orange slice and cinnamon stick
(Serves 1)
Recipe courtesy of Twinings: www.twiningsfs.co.uk
