Premier Foods Foodservice

Easter Recipes

Here’s a few simple ideas for Easter…

Recipes in this Pack

 

Premier Foods Foodservice

Battered Fish

Meal Type: Main Course, Starter
Preperation Time:
Cooking Time:
Number of Portions: 20
Portion Size: 280g

Ingredients

  • 500g McDougalls Fish Batter Mix
  • 900ml water
  • 20 (approx 200g each) fillets/steaks of white fish (pollock or hake)
  • 200g plain flour (well seasoned with salt and pepper)
  • 20 wedges of lemon

Method

  1. Place the batter mix into a bowl fitted with a whisk and blend in the water on a slow speed. Scrape down and then continue to whisk on medium speed for 3 minutes.
  2. Ensure the fish is dry and then dip both sides in the seasoned flour. 
  3. Dip the fish in the batter and then place into a deep fat fryer at 180C/350F for approx 5 minutes or until golden brown.
  4. Serve with a wedge of lemon.

Tips

For a crispier batter make up with sparkling water or for beer batter substitute half the water for beer. You can also add herbs and spices or try adding a little smoked paprika for both colour and flavour.

Notes:

 

Premier Foods Foodservice

Simnel Cake

Meal Type: Snack
Preperation Time: 30 mins
Cooking Time: 1 hours 15 mins
Number of Portions: 12
Portion Size: 115g

Ingredients

  • 600g (1lb 5oz) McDougalls Carrot Cake Mix
  • 275 mls (9 floz) Cold water
  • 50ml (2 floz) oil
  • 100g (4oz) Sultanas
  • 100g (4oz) Raisins
  • 50g (2oz) Cherries
  • 50g (2oz) Mixed Peel
  • 350g (12oz) Marzipan
  • 1 tbsp apricot jam

Method

  1. Place the carrot cake mix into a mixing bowl fitted with a beater. Add the water and oil and mix for two minutes.
  2. Stop and scrape down. Add the fruit and continue to mix for a further four minutes at medium speed.
  3. Transfer half of the mix into a greased and lined deep 8" cake tin. Smooth down. Roll out a third of the marzipan into a 8" circle, place on top of the cake mixture and press down lightly. Spoon the remaining cake mixture on the top and level the surface.
  4. Bake at 150C/300F/Gas Mark 3 for approx. 1 - 1-1¼ Test regularly during baking. Do not confuse the marzipan with raw cake mixture when testing.
  5. Leave the cake to cool in the tin .
  6. Spread ¾ of the apricot jam on top of the cake. Roll out a third of the marzipan and place on top of the cake. Shape the remaining third into 12 balls and place in a circle using a little jam to stick them to the cake, and then blow torch to finish.

     

     

     

Tips

Notes – Simnel cake yield – 1460g

Almond sponge yield – 590g

 

Portion – 100g Simnel cake

35g Almond Sponge

Check the Cherries label for additional allergen information.

Notes:

 

Premier Foods Foodservice

Pancakes in Orange Sauce (Crepe Suzette)

Meal Type: Dessert
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 20
Portion Size: 95g

Ingredients

  • 450g McDougalls Yorkshire Batter Mix
  • 775ml water
  • 50g oil (for cooking the crepes)
  • 600ml orange juice (fresh or carton)
  • 4 lemons (zested and juiced)
  • 200ml Cointreau (or Grand Marnier / Brandy)
  • 200g caster sugar
  • 160g unsalted butter

Method

  1. Place the McDougalls Yorkshire Batter Mix in a bowl fitted with a whisk. Blend in the water on slow speed for 1 minute. Scrape down and whisk for a further 4 minutes on medium speed until a smooth batter is formed.
  2. Heat a little oil in an omelette or non stick frying pan, when hot add approximately 60g batter. Cook each pancake for about 40 seconds on each side or until golden brown. Keep warm.
  3. Heat the butter in a pan and when melted and hot, add the Cointreau, orange juice, lemon juice, zest and sugar and reduce until by half.
  4. Fold the crepes in half, then half again, place in the sauce, warm through and serve.

 

Tips

Classically this dish is made with Grand Marnier but you can also omit the alcohol and why not serve with Bird's Ice Cream.

Notes:

 

Premier Foods Foodservice

Hot Cross Buns

Meal Type: Snack
Preperation Time: 45 mins
Cooking Time: 15 mins
Number of Portions: 11
Portion Size: 95g

Ingredients

  • 500g McDougalls Soft Bap Mix
  • 325ml hot water
  • 60g currants
  • 60g mixed peel
  • 5g mixed spice
  • 60g plain flour (for the cross)
  • 60g caster sugar (for glaze)

Method

  1. Place the McDougalls Soft Bap Mix and caster sugar (optional) in a bowl fitted with a dough hook and blend in the water on a slow speed for 1 minute. Scrape down and continue to mix on a medium speed for a further 4 minutes. Add the fruit and the mixed spice 1 minute before the end of the mixing time.
  2. Shape the dough into 11 rounds and place onto a greased baking tray. Prove for 30-40 minutes until doubled in size.
  3. Mix the flour with 4tbsp of cold water to form a thick paste. Using a piping bag, pipe a cross onto the top of each bun.
  4. Bake at 220°C for 15 minutes or until the buns sound hollow when tapped on the bottom.
  5. Gently heat the sugar (glaze) and 4tbsp of water in a small pan until the sugar is dissolved and then bring to the boil. Coat the buns with the glaze as soon as they are removed from the oven and then leave to cool.

Tips

As an alternative use some warmed Hartley's Apricot Jam as a glaze.

Notes: