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Seasonal Recipes & Ideas

 

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Seasonal recipes & ideas

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

(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

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

31 December 2019

Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree

 

This is a great dish for valentines, with vibrant red and purples and utilising forced rhubarb in the height of its season. Plenty of different textures and tastes for a great eating experience at the end of a romantic meal. This dish would be great on a fine dining menu, it has a lot of different elements so very time consuming to prep and plate.

 

Prep & Cooking Time: 1 hr  (needing to dehydrate the pain d’epices croutons overnight)  Servings: 4

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

31 December 2019

Crispy pork belly with rhubarb sweet and sour sauce

 

This dish takes rhubarb back to its original birthplace, earliest known records date back to 2700BC in china where it was cultivated for its medicinal purposes. Replacing the tomatoes in the sweet and sour sauce with rhubarb brings its own sourness to the dish without the need of using as much vinegar as a classic recipe. This dish could be used on a gastro pub menu as a main course or even a smaller version as a starter.

 

Prep & Cooking Time: 45 mins (with cooking the pork belly 12 hours in advance)  Servings: 4

User Rating:  / 0

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Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD