Premier Foods Foodservice

Valentine’s For Sharing

Here’s a few simple recipes that are easy to serve for Valentine’s day.

Recipes in this Pack

 

Premier Foods Foodservice

Sweet & Sour Chicken Wings

Meal Type: Snack, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 180g

Ingredients

  • 1.5kg Chicken Wings
  • 300g Sharwood's Sweet & Sour Sauce
  • Chopped coriander and deep fried spring onion for garnish

Method

  1. Trim the tip off chicken wings and discard.
  2. Cut the wings at the knuckle and marinade in the sauce for 4 - 12 hours (the longer you marinade the more flavour it will impart).
  3. Bake in the oven at 180c for approx 25 minutes, or until the chicken is cooked and the glaze is golden red.
  4. Serve garnished with chopped coriander and some deep fried spring onion

Tips

For an extra kick, add a little chopped chilli or chilli powder

Notes:

 

Premier Foods Foodservice

Honey & Ginger Chicken Thigh Skewers

Meal Type: Main Course, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 500gg

Ingredients

  • 3kg Chicken Thigh Meat (off the bone and cut into approx 4cm pieces)
  • 500g Sharwood's Honey & Ginger Sauce
  • 50g Spring Onions (finely sliced)
  • 25g Sesame Seeds (lightly toasted)
  • 1.5kg Sharwood's Medium Noodles (cooked)

Method

  1. Marinade the chicken in the sauce for 4 - 12 hours, covered and in the fridge (the longer you marinade, the more flavour will impart).
  2. Skewer approx 115g of the marinated chicken onto either a wooden or metal skewer (the recipe should make approx 30 skewers)
  3. Either bake in the oven at 180c for approx 25 mins or grill until cooked through and golden brown.
  4. Garnish with slices of spring onion and toasted sesame seeds and place on a bed of Sharwood's noodles.

 

Tips

Soak your wooden skewers before using; this will prevent splinters and burning.

Notes:

 

Premier Foods Foodservice

Doughnuts

Meal Type: Snack
Preperation Time:
Cooking Time:
Number of Portions: 11
Portion Size: 75g

Ingredients

  • 500g Soft Bap Mix
  • 325g Warm Water
  • 35g Caster Sugar (optional)
  • Sunflower Oil
  • Caster Sugar for Roling/Coating

Method

  1. Lightly oil a baking tray.
  2. Place the McDougalls Soft Bap Mix (& sugar if required) in a mixer bowl fitted with a dough hook. Blend in the warm and mix on a medium speed for 6 minutes.
  3. Divide the dough into 75g pieces and mould/roll each piece into a ball.
  4. Place the balls on the oiled baking tray approximately 5cm apart and flatten slightly with a rolling pin.
  5. Leave to prove in a warm place (covered with a damp cloth) for 20-25 minutes, or until the dough has risen and doubled in size.
  6. Deep fry at 180c for approx 5 minutes, turning occasionally.
  7. Remove from the fryer onto kitchen tissue to drain off the excess oil.
  8. Roll in sugar and serve.

Tips

The dough can be formed into various classical shapes, such as Churros (Spanish doughnuts), or traditional toroidal (ring doughnut). They can be filled, post frying with your favourate jam, custard or cream and glazed with icing or frosing as well as the traditional sugar coating, which can also be blended with flavours such as cinnamon etc. The doughnuts can also be baked and filled with jam and cream, as the classical Devonshire Split recipe.

Notes:

 

Premier Foods Foodservice

Peanut Butter Ice Cream

Meal Type: Dessert, Snack
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 24

Ingredients

  • 200g Bird's Ice Cream powder
  • 400ml Semi skimmed or full fat milk
  • 100g Peanut Butter

Method

  1. Place the correct amount of milk into a mixing bowl (electric mixer).
  2. Blend the correct amount of Bird's Ice Cream powder with the milk and whisk on HIGH speed for 5 minutes (until the volume has increased by approximately 3 times).
  3. Beat the Peanut Butter into a small amount of the Bird's Ice Cream mix and then GENTLY FOLD this mixture through the remaining mix.
  4. Place in a suitable container and freeze.

Tips

Peanut Butter can be replaced with any ingredient of a similar consisency, such as Chocolate Spread, or jam.

Notes:

 

Premier Foods Foodservice

Chocolate Ice Cream

Meal Type: Dessert, Snack
Preperation Time: 10 mins
Cooking Time:
Number of Portions: 24

Ingredients

  • 200g Bird's Ice Cream powder
  • 400ml water or milk
  • 35g cocoa powder (sieved)

Method

  1. Place the correct amount of water or milk into a mixing bowl (electric mixer)
  2. Blend the correct amount of Bird's Ice Cream powder with the liquid and then add the sieved cocoa powder.
  3. Using the whisk attachment, whisk on HIGH speed for 5 minutes (until the volume has increased by approximately 3 times).
  4. Portion into a suitable container and freeze.

 

Tips

To enrich you can use whole milk and up to 10% double cream and swirl through with a chocolate sauce or ganche.

Notes:

 

Premier Foods Foodservice

Seafood Paella

Meal Type: Main Course
Preperation Time: 10 mins
Cooking Time: 30 mins
Number of Portions: 10
Portion Size: 440g

Ingredients

  • 20ml Vegetable Oil
  • 300g Onions, chopped
  • 2 Chillies, chopped
  • 1 Garlic Clove crushed
  • 675g Long Grain Rice
  • 1 Pinch Saffron
  • 2500ml Boiling Water
  • 60g Bisto Vegetable Bouillon Paste
  • 450g Fresh Mussels
  • 325g Mixed seafood
  • 100g Fresh Anchovies
  • 4 Tbsp's Fresh Mixed Herbs, chopped

Method

  1. Heat the oil and fry the onion, garlic & chilli for a few minutes until softened
  2. Add the rice and cook for 2 minutes, stirring
  3. Soak the saffron strands in the boiling water, add the bouillon paste and stir until dissolved. Gradually add to the rice, simmering gently between each addition, cook for about 20-25 minutes until the rice is tender and most of the liquid has been absorbed.
  4. simmer and steam the mussels in a little boiling water or stock for 2-3 minutes until opened (discard any which have not opened)
  5. Add the mussels to the rice together with the seafood, anchovies and herbs and warm through gently.

Tips

For an even healthier alternative, try adding a little brown rice.

Notes:

 

Premier Foods Foodservice

Raspberry Trifle

Meal Type: Dessert
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 186g

Ingredients

  • 100g Trifle sponge - 1cm pieces
  • 100ml Cream Sherry
  • 400g McDougall's Raspberry Jelly
  • 900g Bird's RTU Custard
  • 450g Double Cream - Whipped
  • 10g Dark chocolate - Grated

Method

  1. Make up the jelly, as per instructions
  2. Place the trifle sponge, divided into ten glasses
  3. Pour over the sherry
  4. Prepare the jelly as per pack instructions then, pour over the jelly and allow to set
  5. Pipe over the custard
  6. Pipe over the cream
  7. Sprinkle with the grated chocolate

Tips

Also works well with Forest Fruit compote Add a little cinnamon and sugar to the cream for Christmas

Notes: