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Seasonal Recipes & Ideas

 

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Seasonal recipes & ideas

02 March 2020

Salted cod with tandoori aloo and mango masala sauce

Prep & Cook Time: 1.5 hours plus 2 hours prior to salt the cod for cod   Servings: 2 

This dish celebrates the great ways that potatoes are used in asia, served with a fruity take on the classic masala curry sauce, these are accompaniments to a deliciously seasoned and firm piece of cod. This dish would be perfect for a gastro pub or restaurant.

User Rating:  / 0

01 March 2020

Crispy potato skin stuffed with potato and leek risotto

Prep & Cook Time: 1 hour 30 minutes  Servings: 2 

This risotto is made in the same way as the classic type, except using potato instead of rice, and stuffed inside a crispy skin to provide a different flavour and texture. The addition of leeks pay homage to the classic leek and potato soup. This dish would be just as at home on a gastropub menu as a fine dining menu.

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01 March 2020

Tattie scones, Lorne sausage, slow cooked eggs and whisky hollandaise

Prep & Cook Time: 40 minutes  Servings: 2 

This dish pays respect to a classic Scottish breakfast, with a nice twist of slow-cooked sous vide eggs, and a boozy hollandaise made with Scotland’s favourite spirit. We like to think of it as a stylish Scottish sausage and egg muffin. Would be great as part of a brunch menu.

User Rating:  / 0

19 February 2020

Pressed oyster mushroom steak, scrambled tofu and potato and kale hash

Steak and eggs vegan style! Using oyster mushroom clusters from the famous smithy mushrooms pressed into a delicious ‘steak’ with tons of flavour and texture. This dish would work well on a cafe menu as a vegan breakfast/brunch option.

 

Prep & Cooking Time: 30 min   Servings: 2

User Rating:  / 0

01 March 2020

Triple cooked potato and black truffle

Prep & Cook Time: 1 hour 30 minutes  Servings: 2 

This dish utilises the huge versatility of the simple potato, with many different textures and flavours. It would work well as a small starter on a fine dining tasting menu.

User Rating:  / 1

29 January 2020

Pan fried Stone bass, pied de mouton fricassee, fondant potato

This is a classic french style dish using pied de mouton (also known as hedgehog mushrooms) the fricassee is bound by a citrusy lemon and butter emulsion. This dish would be suited perfectly to a restaurant or gastro pub menu.
 

Prep & Cooking Time: 40 min   Servings: 2

User Rating:  / 0

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Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

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Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
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