by Michael Hatcher | Jun 8, 2021 | Mike Reid Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Yuzu and Miso Tart Mike Reid Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method:...
by Michael Hatcher | Jun 7, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Deep Fried Brussel Sprouts with Parmesan Custard Mike Reid Ingredients: 500g Brussel sprouts 200ml Thick cream 100g Aged cheddar 150g parmesan, coarsely grated ¼ tbps freshly grated nutmeg ¼ tsp finely ground white peppercorns 6 Free range eggs Oil to fry Method:...
by Michael Hatcher | Jun 3, 2021 | Mike Reid Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 6
Brekky Wrap Mike Reid Ingredients: Recipe brought to you with the help of our friends at Let’s Go Motorhomes 1 Large wrap 2 Whole eggs 4 Slices bacon 2 Table Passata 1 Tbsp Cheddar 1 Tbsp parmesan 1/2 Avocado, crushed 1 Tbsp Chives, finely chopped Method: Whisky...
by Michael Hatcher | Jun 2, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Crab and Zucchini Pasta Mike Reid Watch the full recipe below Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 350g fresh spaghetti 600g zucchini, cut into ribbons using a vegetable peeler 2 tbsp olive oil 2 garlic cloves, finely...
by Michael Hatcher | May 31, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Mushroom Risotto Mike Reid Ingredients: Mushroom Stock: 500g Mixed mushrooms (King oyster, shitake, flat etc) 500ml Vegetable or Chicken stock Risotto: 250g Mixed mushrooms, (King oyster, shitake, flat etc) 1 onion brown 275ml White wine 170g risotto rice 500ml...
by Michael Hatcher | May 28, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Kale Caeser Salad Mike Reid Watch the full recipe below Ingredients: Recipe brought to you with the help of our friends at Velisha Farms Salad: 400g tin chickpeas, drained and rinsed 1 tbsp early harvest olive oil 1 lemon, zest only 150g Kale, blanched 1 Iceberg...
