by Michael Hatcher | May 23, 2022 | Beef Recipes, Mike Reid Recipes, Season 7
Caribbean Oxtail Curry Recipe brought to you with the help of our friends at Massel Ingredients: 1k Oxtails 2 tbsp curry powder 2 tbsp veg oil 1 tin of diced tomato 1 brown onion, diced 5 cloves garlic, chopped 15g ginger, chopped 1 tbsp tomato paste 1 scotch...
by Michael Hatcher | May 23, 2022 | Laura Sharrad Recipes, Season 7, Vegetarian Recipes
Ricotta & Zucchini Muffins Recipe brought to you with the help of our friends at JC’s Quality Foods Ingredients: 2 ZUCCHINI GRATED 1 CUP FLAT-LEAF PARSLEY LEAVES, CHOPPED 1 CUP CORIANDER (CILANTRO) LEAVES, CHOPPED ½ CUP TARRAGON LEAVES, FINELY CHOPPED ½ CUP...
by Michael Hatcher | May 22, 2022 | Mike Reid Recipes, Season 7, Vegetarian Recipes
Burrata with Mix-a-Mato Sugo Sauce Recipe brought to you with the help of our friends at Perfection Fresh Ingredients: 1 Burrata 4 Qukes, sliced thickly 2 packs Mix-a-mato 1 tin chopped tomatoes 3 tbsp olive oil 1 bulb garlic 2 tbsp Basil, fresh Old sourdough...
by Michael Hatcher | May 20, 2022 | Mike Reid Recipes, Season 7
Tuna Melt Ingredients: 50g Mornay Sauce (see Croque Madame recipe) 100g Tuna, tinned and drained 40g Butter, unsalted 1 Tbsp Red onion, diced 2 Tbsp Mayonnaise 50g Strong Cheddar Whole meal Sandwich bread ½ Lemon, juiced 20g Parmesan, to garnish Method: Preheat...
by Michael Hatcher | May 20, 2022 | Laura Sharrad Recipes, Season 7
Ingredients: 4 regular or blood oranges 250 g runny honey 3 large free-range eggs 200 g ground almonds (We use JC’s Quality Almond Meal) 100 g fine polenta Method: Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base...
