Premier Foods Foodservice

Valentine’s For Sharing

Here’s a few simple recipes that are easy to serve for Valentine’s day.

Recipes in this Pack

Fruity Delight
 

Premier Foods Foodservice

Sweet & Sour Chicken Wings

Meal Type: Snack, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 180g

Ingredients

  • 1.5kg Chicken Wings
  • 300g Sharwood's Sweet & Sour Sauce
  • Chopped coriander and deep fried spring onion for garnish

Method

  1. Trim the tip off chicken wings and discard.
  2. Cut the wings at the knuckle and marinade in the sauce for 4 - 12 hours (the longer you marinade the more flavour it will impart).
  3. Bake in the oven at 180c for approx 25 minutes, or until the chicken is cooked and the glaze is golden red.
  4. Serve garnished with chopped coriander and some deep fried spring onion

Tips

For an extra kick, add a little chopped chilli or chilli powder

Notes:

 

Premier Foods Foodservice

Honey & Ginger Chicken Thigh Skewers

Meal Type: Main Course, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 500gg

Ingredients

  • 3kg Chicken Thigh Meat (off the bone and cut into approx 4cm pieces)
  • 500g Sharwood's Honey & Ginger Sauce
  • 50g Spring Onions (finely sliced)
  • 25g Sesame Seeds (lightly toasted)
  • 1.5kg Sharwood's Medium Noodles (cooked)

Method

  1. Marinade the chicken in the sauce for 4 - 12 hours, covered and in the fridge (the longer you marinade, the more flavour will impart).
  2. Skewer approx 115g of the marinated chicken onto either a wooden or metal skewer (the recipe should make approx 30 skewers)
  3. Either bake in the oven at 180c for approx 25 mins or grill until cooked through and golden brown.
  4. Garnish with slices of spring onion and toasted sesame seeds and place on a bed of Sharwood's noodles.

 

Tips

Soak your wooden skewers before using; this will prevent splinters and burning.

Notes:

 

Premier Foods Foodservice

Sharwood’s Sweet & Sour Battered Prawns

Meal Type: Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 60g

Ingredients

  • 500g Sharwood's Sweet & Sour Sauce
  • 10g Fresh red chilli (finely chopped)
  • 20g Fresh ginger (finely sliced - julienne)
  • 60g Fresh Pineapple (fine slices)
  • 10g Fresh coriander (chopped)

Method

Combine all the ingredients together and serve with prawns, battered in McDougalls Fish Batter.

Tips

All Sharwood's ready to use sauces can be used cold as well as hot. The sauce above can also be used as a salad dressing.

Notes:

 

Premier Foods Foodservice

Doughnuts

Meal Type: Snack
Preperation Time:
Cooking Time:
Number of Portions: 11
Portion Size: 75g

Ingredients

  • 500g Soft Bap Mix
  • 325g Warm Water
  • 35g Caster Sugar (optional)
  • Sunflower Oil
  • Caster Sugar for Roling/Coating

Method

  1. Lightly oil a baking tray.
  2. Place the McDougalls Soft Bap Mix (& sugar if required) in a mixer bowl fitted with a dough hook. Blend in the warm and mix on a medium speed for 6 minutes.
  3. Divide the dough into 75g pieces and mould/roll each piece into a ball.
  4. Place the balls on the oiled baking tray approximately 5cm apart and flatten slightly with a rolling pin.
  5. Leave to prove in a warm place (covered with a damp cloth) for 20-25 minutes, or until the dough has risen and doubled in size.
  6. Deep fry at 180c for approx 5 minutes, turning occasionally.
  7. Remove from the fryer onto kitchen tissue to drain off the excess oil.
  8. Roll in sugar and serve.

Tips

The dough can be formed into various classical shapes, such as Churros (Spanish doughnuts), or traditional toroidal (ring doughnut). They can be filled, post frying with your favourate jam, custard or cream and glazed with icing or frosing as well as the traditional sugar coating, which can also be blended with flavours such as cinnamon etc. The doughnuts can also be baked and filled with jam and cream, as the classical Devonshire Split recipe.

Notes:

 

Premier Foods Foodservice

Peanut Butter Ice Cream

Meal Type: Dessert, Snack
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 24

Ingredients

  • 200g Bird's Ice Cream powder
  • 400ml Semi skimmed or full fat milk
  • 100g Peanut Butter

Method

  1. Place the correct amount of milk into a mixing bowl (electric mixer).
  2. Blend the correct amount of Bird's Ice Cream powder with the milk and whisk on HIGH speed for 5 minutes (until the volume has increased by approximately 3 times).
  3. Beat the Peanut Butter into a small amount of the Bird's Ice Cream mix and then GENTLY FOLD this mixture through the remaining mix.
  4. Place in a suitable container and freeze.

Tips

Peanut Butter can be replaced with any ingredient of a similar consisency, such as Chocolate Spread, or jam.

Notes:

 

Premier Foods Foodservice

Chocolate Ice Cream

Meal Type: Dessert, Snack
Preperation Time: 10 mins
Cooking Time:
Number of Portions: 24

Ingredients

  • 200g Bird's Ice Cream powder
  • 400ml water or milk
  • 35g cocoa powder (sieved)

Method

  1. Place the correct amount of water or milk into a mixing bowl (electric mixer)
  2. Blend the correct amount of Bird's Ice Cream powder with the liquid and then add the sieved cocoa powder.
  3. Using the whisk attachment, whisk on HIGH speed for 5 minutes (until the volume has increased by approximately 3 times).
  4. Portion into a suitable container and freeze.

 

Tips

To enrich you can use whole milk and up to 10% double cream and swirl through with a chocolate sauce or ganche.

Notes:

 

Premier Foods Foodservice

Seafood Paella

Meal Type: Main Course
Preperation Time: 10 mins
Cooking Time: 30 mins
Number of Portions: 10
Portion Size: 440g

Ingredients

  • 20ml Vegetable Oil
  • 300g Onions, chopped
  • 2 Chillies, chopped
  • 1 Garlic Clove crushed
  • 675g Long Grain Rice
  • 1 Pinch Saffron
  • 2500ml Boiling Water
  • 60g Bisto Vegetable Bouillon Paste
  • 450g Fresh Mussels
  • 325g Mixed seafood
  • 100g Fresh Anchovies
  • 4 Tbsp's Fresh Mixed Herbs, chopped

Method

  1. Heat the oil and fry the onion, garlic & chilli for a few minutes until softened
  2. Add the rice and cook for 2 minutes, stirring
  3. Soak the saffron strands in the boiling water, add the bouillon paste and stir until dissolved. Gradually add to the rice, simmering gently between each addition, cook for about 20-25 minutes until the rice is tender and most of the liquid has been absorbed.
  4. simmer and steam the mussels in a little boiling water or stock for 2-3 minutes until opened (discard any which have not opened)
  5. Add the mussels to the rice together with the seafood, anchovies and herbs and warm through gently.

Tips

For an even healthier alternative, try adding a little brown rice.

Notes:

 

Premier Foods Foodservice

Tomato Lasagne For Two

Meal Type: Main Course
Preperation Time: 10 mins
Cooking Time: 35 mins
Number of Portions: 5 twin portions
Portion Size: 210 x 2g

Ingredients

  • 40g Butter Or Margarine
  • 40g Plain Flour
  • 425ml Milk
  • 50g Grated Cheese
  • 350g Quorn Mince
  • 1000g Homepride Creamy Tomato Sauce
  • 10 sheets non pre-cook lasagne
  • 1 Cheese Sauce

Method

  1. To make the cheese sauce, melt the butter in a pan and sprinkle over the flour. Heat gently for 1 minute and then gradually stir in the milk. Simmer for two minutes stirring, until the sauce thickens. Remove from the heat and stir in the grated cheese.
  2. Mix the Quorn Mince with Homepride Creamy Tomato Sauce.
  3. Spread half of the Quorn Mince mixture over the bottom of five twin serving dishes. Cover with a layer of lasagne sheets.
  4. Repeat with a layer of the remaining Quorn mince and lasagne sheets.
  5. Cover the lasagne with a layer of cheese sauce.
  6. Bake in a preheated oven 200°C/400°F/Gas Mark 6, for 35- 40 minutes or until the lasagne is hot and browned on the top.

Tips

To make a meat version of this Lasagne use 500g of lean minced beef and sauté the mince in a large saucepan for 10 minutes. Drain off any visible fat before adding the Homepride Creamy Tomato sauce. Vegetables such as broccoli, spinach or courgettes can be added to the sauce

Notes:

 

Premier Foods Foodservice

Raspberry Trifle

Meal Type: Dessert
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 186g

Ingredients

  • 100g Trifle sponge - 1cm pieces
  • 100ml Cream Sherry
  • 400g Hartley's Raspberry Jelly
  • 900g Bird's RTU Custard
  • 450g Double Cream - Whipped
  • 10g Dark chocolate - Grated

Method

  1. Make up the jelly, as per instructions
  2. Place the trifle sponge, divided into ten glasses
  3. Pour over the sherry
  4. Pour over the jelly and allow to set
  5. Pipe over the custard
  6. Pipe over the cream
  7. Sprinkle with the grated chocolate

Tips

Also works well with Forest Fruit compote Add a little cinnamon and sugar to the cream for Christmas

Notes: