Recipes

Enrich and finish your sauces for up to 50% less by switching from butter to MEADOWLAND Professional*

Meadowland Professional performs just like butter in finishing applications*, because it’s made with a blend of buttermilk and vegetable oils. Whether it’s Dal Makhani or Tikka Masala, Meadowland Professional is ideal for enriching and finishing a wide range of Asian sauces and will give your dishes the same great buttery taste* – for up to 50% less! You can try before you buy too, with a FREE 10 x 250g...

Yutaka Sushi Valentine’s Treat for Two

Valentines Sushi Pizza for two:   2 Yutaka Nori Sheets 250g Yutaka Sushi rice 3 tblsp Yutaka Rice vinegar Yutaka Silken Tofu 2 tsp Yutaka Yuzu Yutaka Tamari soy sauce (to serve) 2 tblsp sugar 1 tsp salt Smoked Salmon Cucumber (optional) 2 red peppers Mayonnaise in a squeezy bottle (optional) Cornflour Yutaka Wasabi paste (to serve)     For guacamole   2 large tomatoes 2 medium avocados Juice...

#LEEDS NEW CHINESE IN TOWN MANS MARKET

Expect the unexpected… For several months, an exciting new restaurant venture set to launch in Leeds has been shrouded in mystery, with the minimal information drip-fed through social media platforms only adding to the enigma. However, as the saying goes – good things come to those who wait, and the wait is almost over. Mans Market opened for business on 7th November and promises to make you fall in...

A cast of excellence in the sign of “natural cooking”.

Cast iron is a material that retains heat better, it spreads slowly and distributes it in a perfectly homogeneous. Ideal for cooking foods such as meat, fish or vegetables in a short time, low-fat, is excellent partner of healthy and natural cuisine , in tune with the new trends in contemporary taste. By expert processing of the material by methods that combine the ancient tradition of craftsmanship and the innovative drive of...

Hot and Spicy Cocktail

Ingredients 400ml apple juice 30ml Highland Black 8 Year Old Scotch Whisky 8 teaspoons clear set honey 4-8 teaspoons – lemon and lime juice 3 cloves 1 inch fresh ginger 2 pinches- stonemill ground cinnamon Methodology 1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused 2. Add in the whisky Decoration / to serve Serve in a heat proof mug...

STIR FRIED BRUSSELS SPROUTS WITH LEMON AND CHILLI

Preparation time: 5 minutes Cooking time: 10 minutes Serves: 2 WHAT YOU’LL NEED: 2tsp sesame oil 2 chicken breasts sliced into thin strips 4 shallots thinly sliced 250g Brussels sprouts shredded 1 clove garlic finely diced Half tsp chilli flakes Zest of 1 lemon 1 tbsp soy sauce WHAT TO DO: 1. In a wok or large frying pan heat the oil till very hot then throw in the...

Thai Green Curry with Venison

Serves 4 Venison suits the strong flavours in this Thai curry. Some commercial Thai curry pastes are very hot so watch out. 3 tablespoons sunflower oil 1 onion, finely chopped 1 red pepper, halved, seeded and sliced 1 yellow pepper, halved seeded and sliced 4-6 tablespoons bought Thai green curry paste 2 x 400ml cans coconut milk 400 ml vegetable stock or water 3 kaffir lime leaves (or grated...

Keralan Banana Leaf Grilled Fish

Perfect summer BBQ delight! This seems complicated, but is actually quite easy to do and although using banana leaf will give the fish more flavour you can also use aluminum foil and still have a delicious, healthy dish. You can choose whichever fish you like, in Kerala they use Pomfret, here I have used Tilapia but use whichever fish is in season and which will work in this dish...

MAA’S KITCHEN perfect for Mother’s Day!

MAA’S KITCHEN perfect for Mother’s Day! A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe! When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish. Fortunately, fans...

Slow Down Soups

SPICED RED LENTIL SOUP “I’ve worked with many Indian chefs during my career, and I’ve managed to learn a lot about their food, but that’s just a drop in the ocean when you think of what’s out there. This was one of the soups we used to serve as a pre-starter for customers in the restaurant.” -James Martin   Serves 4   200g red lentils 1 tsp ground turmeric...