by Michael Hatcher | May 17, 2022 | Mike Reid Recipes, Season 7
Ingredients: 1kg Brussel sprouts cut in half 200g duck fat 8 garlic cloves, lightly crushed, skin on ¼ bunch thyme sea salt flakes 2 lemons juice 2 lemons to zest 100g parmesan cheese Method: Preheat the oven to 220 degrees. Place Brussel sprouts in a bowl. Add thyme,...
by Michael Hatcher | May 17, 2022 | Chicken Recipes, Laura Sharrad Recipes, Season 7
This recipe is brought to you by: Watch the full recipe below Cuisine: Japanese Serves: 2 Prep Time: 15 mins Cooking Time: 15 mins Ingredients: 300g Boneless chicken thigh (skin on) 3 tbsp Japanese soy sauce 1 tbsp Japanese Cooking Sake 1 Egg 5g Fresh ginger (grated)...
by Michael Hatcher | May 17, 2022 | Mike Reid Recipes, Season 7, Sweet Recipes
Can also be made with mangos. Ingredients: 100g Raspberries, frozen (we use Raspberries from Perfection Fresh) 150ml Water 60g Rolled Oats 1 Tbsp Honey, organic 1 Tsp Peanut Butter Roasted nuts to garnish and fresh raspberries Method: Mix the oats, water...
by Michael Hatcher | May 16, 2022 | Mike Reid Recipes, Season 7
Ingredients: 2 Slices of Sourdough 1 Tbsp Dijon mustard 50g Gruyère, grated 1 Free range egg 50g Thick cut Ham For the cheese sauce: 30g Butter 2 Tbsp Plain flour 150ml whole milk 50ml Cream 25g Parmesan 50g Gruyère cheese 50g Tallegio Method: Start off by...
by Michael Hatcher | May 16, 2022 | Beef Recipes, Laura Sharrad Recipes, Pork Recipes, Season 7
Ingredients: 40ml olive oil 2 garlic cloves, crushed 1 medium onions, chopped 2 potatoes, diced 1 carrot, chopped 1 zucchini, chopped 4 Italian sausages ½ small savoy cabbage, finely sliced, core and ribs removed 8 cups chicken stock, bought or homemade (we use...
by Michael Hatcher | May 15, 2022 | Mike Reid Recipes, Season 7, Sweet Recipes
Ingredients: 150g Soft brown sugar 75g Butter, unsalted 2 Free range Eggs 175g Dates, seeded 100ml Water 50ml Rum 175g Self raising flour 5g Bicarbonate soda 1g mixed spice Tip: Day before making soak the dates in the rum, bicarb of soda and water and leave in...
