Premier Foods Foodservice

Easter Recipes

Here’s a few simple ideas for Easter…

Recipes in this Pack

hot-cross-buns-2
 

Premier Foods Foodservice

Lemon & Poppy Seed Easter Muffins

Meal Type: Dessert, Snack
Preperation Time: 10 mins
Cooking Time: 35 mins
Number of Portions: 9 muffins
Portion Size: 120g

Ingredients

  • 500g McDougalls plain multi-use muffin mix
  • 180g whole egg
  • 150g oil
  • 70g water
  • Zest and juice from 1 lemon
  • 10g of poppy seeds
  • 90g double cream
  • 90g Lemon curd
  • 27 mini chocolate eggs for decoration

Method

  1. Place the McDougall’s Plain Multi-Use Muffin & Cake Mix into a mixing bowl. Select the whisk attachment.
  2. Add oil, water and egg on slow speed over 1 minute; scrape down. Mix for 4 minutes on medium speed.
  3. Finally mix on slow for 1 minute on medium speed, whilst adding the poppy seeds, zest and lemon juice.
  4. Scale off at 100g into muffin cases.
  5. Bake in a preheated oven at 185°C for approx 30 - 35 minutes. (Oven temperatures are for guidelines only as appliances may vary).
  6. Whisk the double cream until stiff and fold in the lemon curd.
  7. Once the muffins are cool, cut a cross in the top and pipe in a small ammount of the cream mix.
  8. Top each muffin with 3 mini chocolate eggs.

Notes:

 

Premier Foods Foodservice

Battered Fish

Meal Type: Main Course, Starter
Preperation Time:
Cooking Time:
Number of Portions: 20
Portion Size: 280g

Ingredients

  • 500g McDougalls Fish Batter Mix
  • 900ml water
  • 20 (approx 200g each) fillets/steaks of white fish (pollock or hake)
  • 200g plain flour (well seasoned with salt and pepper)
  • 20 wedges of lemon

Method

  1. Place the batter mix into a bowl fitted with a whisk and blend in the water on a slow speed. Scrape down and then continue to whisk on medium speed for 3 minutes.
  2. Ensure the fish is dry and then dip both sides in the seasoned flour. 
  3. Dip the fish in the batter and then place into a deep fat fryer at 180C/350F for approx 5 minutes or until golden brown.
  4. Serve with a wedge of lemon.

Tips

For a crispier batter make up with sparkling water or for beer batter substitute half the water for beer. You can also add herbs and spices or try adding a little smoked paprika for both colour and flavour.

Notes:

 

Premier Foods Foodservice

Simnel Cake

Meal Type: Dessert, Snack
Preperation Time: 30 mins
Cooking Time: 3 hours
Number of Portions: 10
Portion Size: 115g

Ingredients

  • 545g McDougalls Luxury Plain & Multi Use Cake and Muffin Mix
  • 20g black treacle
  • 10g mixed spice
  • 161g oil
  • 107g water
  • 193g whole egg
  • 50g of glace cherries
  • 100g sultanas
  • 100g currants
  • 50g raisins
  • 50g apricot jam

Almond Paste

  • 250g caster sugar
  • 250g ground almonds
  • 60g whole egg
  • few drops of almond essence (optional)

Method

  1. Place the McDougall’s Plain Multi-Use Muffin & Cake Mix, spices and treacle into a mixing bowl. Select the whisk attachment.
  2. Add oil, water and egg in a single liquid addition on slow speed over 1 minute; scrape down. Mix for 4 minutes on medium speed.
  3. Finally mix for 1 minute on medium speed, whilst adding the fruit.
  4. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.
  5. Add the almond essence and knead for one minute until the paste is smooth and pliable. Wrap in cling film and place in the fridge.
  6. Transfer half of the cake mix into a greased and lined deep 8" cake tin.  Smooth down .
  7. Roll out a third of the almond paste into a 8" circle, place on top of the cake mixture and press down lightly.  Spoon the remaining cake mixture on the top of the almond paste and level the surface.
  8. Bake in a preheated oven at  150C for approx 1  hour  then reduce the cooking temperature to 140C for an additional 1 -2  hours . Test regularly during baking, to see if the cake is baked (do not confuse the marzipan with raw cake mixture when testing)
  9. Leave the cake to cool completely and remove from the tin.
  10. Brush the top of the cooled cake with a little warmed apricot jam. Divide the remainder of the almond paste in half; roll out a circle and cover the top of the cake with one half and form 12 small balls with the other half and place equally around the edge of the cake.
  11. Brush the cake topping with a little beaten egg.
  12. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the paste begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.

Notes:

 

Premier Foods Foodservice

Pancakes in Orange Sauce (Crepe Suzette)

Meal Type: Dessert
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 20
Portion Size: 95g

Ingredients

  • 450g McDougalls Yorkshire Batter Mix
  • 775ml water
  • 50g oil (for cooking the crepes)
  • 600ml orange juice (fresh or carton)
  • 4 lemons (zested and juiced)
  • 200ml Cointreau (or Grand Marnier / Brandy)
  • 200g caster sugar
  • 160g unsalted butter

Method

  1. Place the McDougalls Yorkshire Batter Mix in a bowl fitted with a whisk. Blend in the water on slow speed for 1 minute. Scrape down and whisk for a further 4 minutes on medium speed until a smooth batter is formed.
  2. Heat a little oil in an omelette or non stick frying pan, when hot add approximately 60g batter. Cook each pancake for about 40 seconds on each side or until golden brown. Keep warm.
  3. Heat the butter in a pan and when melted and hot, add the Cointreau, orange juice, lemon juice, zest and sugar and reduce until by half.
  4. Fold the crepes in half, then half again, place in the sauce, warm through and serve.

 

Tips

Classically this dish is made with Grand Marnier but you can also omit the alcohol and why not serve with Bird's Ice Cream.

Notes:

 

Premier Foods Foodservice

Hot Cross Buns

Meal Type: Snack
Preperation Time: 45 mins
Cooking Time: 15 mins
Number of Portions: 11
Portion Size: 95g

Ingredients

  • 500g McDougalls Soft Bap Mix
  • 325ml hot water
  • 60g currants
  • 60g mixed peel
  • 5g mixed spice
  • 60g plain flour (for the cross)
  • 60g caster sugar (for glaze)

Method

  1. Place the McDougalls Soft Bap Mix and caster sugar (optional) in a bowl fitted with a dough hook and blend in the water on a slow speed for 1 minute. Scrape down and continue to mix on a medium speed for a further 4 minutes. Add the fruit and the mixed spice 1 minute before the end of the mixing time.
  2. Shape the dough into 11 rounds and place onto a greased baking tray. Prove for 30-40 minutes until doubled in size.
  3. Mix the flour with 4tbsp of cold water to form a thick paste. Using a piping bag, pipe a cross onto the top of each bun.
  4. Bake at 220°C for 15 minutes or until the buns sound hollow when tapped on the bottom.
  5. Gently heat the sugar (glaze) and 4tbsp of water in a small pan until the sugar is dissolved and then bring to the boil. Coat the buns with the glaze as soon as they are removed from the oven and then leave to cool.

Tips

As an alternative use some warmed Hartley's Apricot Jam as a glaze.

Notes:

 

Premier Foods Foodservice

Easter Bunny Bars

Meal Type: Snack
Preperation Time: 10 mins
Cooking Time: 30 mins
Number of Portions: 24
Portion Size: 85g

Ingredients

  • 1500g McDougalls FlapJack Mix
  • 250g Dried apricots
  • 150g Cornflakes
  • 100g Pumpkin seeds
  • 150ml Water

Method

  1. Place the McDougalls Flapjack Mix, chopped apricots, cornflakes and pumpkin seeds into a bowl fitted with a beater. Blend in the water on a slow speed and mix for about 15 seconds, until all of the ingredients are evenly distributed.
  2. Lightly press the mixture into a 25cm x 35 cm (10 x 142) tin lined with non stick baking parchment.
  3. Bake at 170°C / 300°F / gas mark 3 for 30 minutes or until golden brown around the edges.
  4. Cut into bars whilst still warm.

Tips

As an alternative add chopped dates or sultanas instead of apricots.

Notes: