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Seasonal Recipes & Ideas

 

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Seasonal recipes & ideas

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 February 2020

Mushrooms on toast!

Creamy yellow oyster mushrooms on toasted sourdough with black garlic puree and chive oil

 
This dish is a take on garlic mushrooms on toast, using the mild and delicious yellow oyster mushrooms and enhancing them with a rich balsamicy black garlic puree, and a vibrant chive oil. Would work on a gastro pub or restaurant menu 
 
 

 

 

Prep & Cooking Time: 20 min   Servings: 2

User Rating:  / 0

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

31 December 2019

Yorkshire forced rhubarb and orange salad with apricot and hazelnut granola and rhubarb dressing

 

This dish takes advantage of rhubarbs versatile flavour, being just as easily used for desserts, savoury dishes or in this case a refreshing salad with plenty of textures and flavours, making a dressing out of the poached rhubarb juice and leftover orange pulp as an effort on reduced wastage. This dish is as versatile as rhubarb itself and would fit on most menus’ as either a starter, main or side.

 

Prep & Cooking Time: 45 min    Servings: 2

User Rating:  / 0

29 January 2020

King oyster, soy gel, nori dusted kale, sesame breadcrumbs

 

This dish takes advantage of mushrooms pairing very well with Asian flavours. The meaty texture of the king oyster mushrooms gives the dish a lot of body. This dish is very high in umami and acidic flavours and would be well suited as a starter on a fine dining or vegan menu.
 
 

Prep & Cooking Time: 30 min   Servings: 2

User Rating:  / 0

31 December 2019

(Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard

 

This is a take on the classic rhubarb and custard crumble, with an Indian spiced twist, it has also been made vegan to keep in theme with veganuary. This dish would be perfect on a gastro pub menu or restaurant and is very quick to make.

 

Prep & Cooking Time: 1 hr   Servings: 3

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

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