KAGIT KEBABI/KEBAB IN PAPER BY ROBERTO FROM STOCK CONTROL

This is a Turkish dish cooked in a baking paper, the paper keep the moist in and allows the meat to further cook making it very tender. I used beef but you can use lamb as well. Preparation: 1 hour Cooking: 1 hour JJ Ingredients: MEA145: LHF Organic Beef Strips(Single)-1x500g VEG201: Greens Frozen Choice Peas(Bags)-1x1kg … Continue reading

JUBILEE CELEBRATION CAKE BY EMMA FROM SALES

This cake is very colourful, easy to make and as it’s topped with fruit it almost feels guilt free! This would be perfect to take out onto your street party to celebrate.   Ingredients: Cake Base 175g (6 oz) self-raising flour 1 teaspoon baking powder 175g (6 oz) Stork Baking Liquid 175g (6 oz) caster … Continue reading

Stuffed Vine Leaves with Minced Beef By Betigul From Sales

Stuffed Vine Leaves with Minced Beef (Etli Yaprak Sarması or Dolma)  Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire. Perhaps the best-known is the grape-leaf dolma.The stuffing may or may not include meat. The filling generally consists of rice, minced meat or bulgur. In either case, the … Continue reading

PAN-FRIED SEA BASS WITH EGG FRIED RICE AND FENNEL SALAD BY HUSEYIN FROM PRODUCT GROUP

Pan fried sea bass with a touch of Asian style egg fried rice accompanied with Mediterranean, refreshing, anise flavour salad. Prep time: 5-10 minutes Cook time: 25 minutes Cost: ₤ 5-6 Serves: 2 JJ Ingredients: OIL062 Antica Tradizione Extra Virgin Olive Oil-1x5L RIC036 Laila Basmati Rice-1x5kg FIS148 Ocean Catch Sea Bass Fillets (140- 180g)-1x1kg Rice … Continue reading

WILSHER WRAPPED BANGERS BY LES FROM SALES

  The Recipe History   The reason for the this dish goes back to when my daughter didn’t like the taste of sausages when she was about 8 years old. She liked cheese and bacon so by surrounding the sausages with other flavours she likes she has acquired the taste for sausages. This has becoming one of her favourite foods … Continue reading