Whilst researching foods for my menu I came across quite a few different recipes and thought it would be a nice idea if I created some recipe cards that customers could take from the deli to make some of the dishes from home.
Here are some recipes I found for things which feature on my menu:
From this recipe I will make a recipe card for the Stilton Sauce:
5 tbsp white wine
75g/2¾oz Stilton cheese
2 tbsp double cream
In a small saucepan add the wine and reduce until half. Add the cheese until
melted and then finish off the sauce by adding the double cream.
I have found some other serving suggestions this could be used with:
- Perfect drizzled over pepper seasoned steak in a crusty bread baguette
- Serve over fillet steak with sweet potato mash and vegetables
- Stilton stuffed chicken topped with Stilton sauce and roasted mushrooms
- Chicken and mushroom pie topped with Stilton sauce
Tomato and Thyme Salsa
½ white onion, finely chopped
2 tbsp olive oil
400g/14¼oz chopped tomatoes
2 tbsp fresh thyme leaves, chopped
Fry the onion in the olive oil over a medium heat, for four minutes, or until soft. Add the tomatoes, simmer for 5-6 minutes and then add the thyme. Remove from the heat and stir through.
- Steak with caramelised onions and mushrooms, topped with tomato and thyme salsa served on ciabatta bread
- Lemon poached chicken stuffed with tomato and thyme salsa
- Roasted sea bass with Mediterranean vegetables, tomato and thyme salsa, served on a bed of cous cous
- Smoked salmon topped with tomato and thyme salsa served with new potatoes and green beans
Roasted Red Pepper and Walnut Dip
For best results, make this dip a day ahead to let the flavory mellow and blend.
This recipe serves 10 to 12. Serve with toasted pita triangles.
3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper
1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered.
(Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight.
Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
- Baked vegetable chips
- Tempura prawns and fresh coriander
- Toasted french bread drizzled with olive oil