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Benedict Muffin
Preparation time: 15 mins
Ingredients
Free Range Eggs (020017)
English Breakfast Muffins (555913)
English Mustard (061010)
Extra Dry Kent Honey Baked Ham (030595)
Clarified butter
Method
1. Make half a pint of fresh hollandaise sauce using clarified butter and free range egg yolks
2. Lightly poach a free range egg until just cooked
3. Cut a Breakfast Muffin in half and lightly toast
4. Lightly spread the base of the muffin with English mustard and place a few slices of thinly cut cooked ham on top
5. Drain and dry the poached egg. Lay on top of the ham and pour over a few spoonfuls of hollandaise sauce.
6. Place muffin lid on top and serve
Pepper & Wild Leaf Herb Salad
Preparation time: 10 mins
Ingredients
Char-grilled Green Olives (056662)
Ricotta Filled Peppercos (056529)
Extra Virgin Olive Oil (056300)
‘Balsato’ Balsamic Glaze (051011)
Mixed leaves & herbs
Stale Bread
Romano pepper
1. Take one Romano pepper, slice lengthways and scoop out
2. Take some stale bread, chop into cubes and gently pan fry in garlic butter. Set aside on some absorbent paper
3. Fill the pepper with some wild salad leaves (such as rocket, watercress, mizuna and lambs lettuce) and add some torn herbs (chives, flat leaf parsley, coriander and dill)
4. Sprinkle some stuffed Peppercos Peppers and Char-grilled Green Olives over the top of the salad
5. Finish with the croutons and drizzle over some Italian extra virgin olive oil and ‘Balsato’ Balsamic Glaze
shot: Pepper & Wild Leaf Herb Salad
Pancetta & Avocado Jacket Potato
Preparation time: 15 mins
Ingredients
Frozen Jacket Potato 8/10oz (216030)
Frozen Avocado slices (731590)
Sliced Pancetta (030741)
Freshburst Tomatoes (056531)
Fresh Garlic
Butter
Chives
1. Re-heat a frozen jacket potato
2. Defrost some avocado slices
3. Grill some sliced pancetta until crispy
4. Infuse some fresh garlic with some butter, in a pan
5. Fill the jacket potato with the pancetta, some Freshburst Tomatoes and avocado
6. Finish with the garlic butter and chopped chives
7. Garnish with Freshburst Tomatoes and a few avocado slices
shot: Pepper & Wild Leaf Herb Salad
King Prawn Bruschettas
Preparation time: 10-15 mins
Sun Dried Tomato Sandwich (544871)
Basil Flavoured Garnishing Oil (051133)
Roasted Red Pepper Salsa (013758)
Luxury King Prawns in Brine (372068)
Spring onions
Rocket leaves
1. Take a Sun Dried Tomato Sandwich and slice thinly
2. Drizzle over some Basil Flavoured Garnishing Oil and bake in a low oven until crispy
3. Top with Roasted Red Pepper Salsa and a few Luxury King Prawns in Brine
4. Garnish with sliced spring onions and rocket leaves
shot: King Prawn Bruschetta
Char-grilled Aubergine, Beef Tomato and Mozzarella Stack
Preparation time: 10-15 mins
Ingredients
Fresh Char-grilled Aubergine Slices (010705)
Mozzarella di Buffala (041010)
Freshburst Beef Tomatoes (056532)
Parmigiano Reggiano (041140)
Basil Flavoured Garnishing Oil (051133)
Basil leaves
1. With a 6cm diameter pastry cutter, cut out three circles of char-grilled aubergine.
2. Tear some pieces of mozzarella di buffala.
3. Build the stack in the following order: place a Freshburst Beef Tomato slice in the base of the cutter, then the mozzarella and aubergine. Repeat this process and then finish with a beef tomato slice and aubergine slice, lightly seasoning each layer with salt and pepper as you go.
4. Top with shavings of Parmigiano Reggiano.
5. Garnish with fresh basil leaves and basil flavoured garnishing oil and serve.
shot: Aubergine, Beef Tomato and Mozzarella Stack
Warm Salad of Grilled Sussex Halloumi with Green Salsa Dressing
Preparation time: 10-15 mins
Ingredients
Whole Green Pitted Olives (060110)
Mini Capers (056409)
Fillets of Anchovies (056120)
Sussex Halloumi (040810)
Lemon Juice (054915)
Olive Oil (051121)
Parsley
Rocket leaves
Salad Leaves
Seasoning
1. Make the green salsa dressing in the following way:
In a food processor, blend the following items, until a rough paste has been formed:
Green Olives, Mini Capers, Anchovies, parsley, rocket leaves, lemon juice, black pepper and sea salt. Add a little olive oil to form a dressing and check for seasoning
2. Grill some slices of Halloumi Cheese in a char-grill pan and turn after three to four minutes
3. Dress salad leaves with a little of the dressing
4. Top with two slices of grilled Halloumi and finish with a few olives and mini capers
5. Finish with some of the dressing and serve
shot: Halloumi salad
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