Recipes

Mold Type – Sirloin Steak 
Yield- 4-5 portions (100g / 4oz each)

Ingredients:

• Vegetable oil 1 tablespoon 
• Diced onions 100g / 3 ½ oz
• Diced vegetables (Carrots and swede) 200g / 7 oz
• Diced lamb 300g / 10 ½ oz
• Beef or Lamb stock 800ml / 1 ½ pints
• Fresh diced leeks 70g / 2 ½ oz
• Shredded green cabbage 70g / 2 ½ oz
• Diced potatoes 150g / 5 ½ oz
• Fresh parsley 50g / 2 oz
• Mixed seasoning
• Modified Starch Thickener (e.g Instant Potato Powder, Thick and Easy)

Method

1. Heat the oil in a large saucepan, gently sweat the onions, and cook for a couple of minutes
2. Add the mixed vegetables, stir in well and cook for a further 10 minutes
3. Add the diced lamb and seal with the onions and vegetables
4. Add the stock, stirring continuously
5. Bring to the boil, then reduce to a simmer and cook for approx. 60 minutes
6. Add the diced potatoes, leeks and shredded cabbage, cook for a further 30 minutes until all the ingredients are tender
7. Remove from the heat, and season to taste
8. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
9. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked.

Moulding

Once the mix has reached the correct consistency, spread mixture into either a Plastic OR Silicone Puree Food Mould, once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mould tray out of freezer. Turn mould tray over and apply gentle pressure to release frozen food from mould. Place frozen food from directly on to plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent moulded food from drying out e.g metal plate cover, insulated plate cover, heat proof polycarbonate lid. Reheat moulded food on plate to desired temperature via microwave. 

Mold Type – Chicken Mold
Yield- 8 portions (80g / 3 oz each)

Ingredients

• Vegetable oil 1 tablespoon
• Diced onions 50g / 2 oz
• Garlic purée 1 teaspopn
• Diced chicken breast 300g / 10  ½ oz
• Curry powder 1 tblspn
• Diced potatoes 150g / 5 ½ oz
• Tomato paste 1 tblspn
• Chicken stock 300ml / ½ pint
• Coconut milk 100ml / 3 ½ fl oz
• Tinned chopped tomatoes 400g / 14oz
• Mixed seasoning
• Modified Starch Thickener (e.g Instant Potato Powder, Thick and Easy)

Method

1. Heat the oil in a saucepan, gently sweat the onions and garlic, and cook for a couple of minutes
2. Increase the heat and add the diced chicken. Stir in until the flesh starts to firm up and cook
3. Add the curry powder, stir in and cook for a further 5 minutes
4. Add the chicken stock, coconut milk and chopped tomatoes, simmer for 30-40 minutes
5. Add the diced potatoes and tomato paste, bring to the boil and reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan
6. Remove from the heat, and season to taste
7. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked

Moulding

Once the mix has reached the correct consistency, spread mixture into either a Plastic OR Silicone Puree Food Mould. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mould tray out of freezer. Turn mould tray over and apply gentle pressure to release frozen food from mould. Place frozen food from directly on to plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent moulded food from drying out e.g metal plate cover, insulated plate cover, heat proof polycarbonate lid. Reheat moulded food on plate to desired temperature via microwave. 

Mold Type – Pork Chop
Yield- 8 portions (110g / 4oz each)

Ingredients:

• Vegetable oil 1 tablespoon
• Garlic purée 1 teaspoon
• Sliced onions 100g / 3 ½ oz
• Carrots 100g / 3 ½ oz
• Diced pork 300g / 10 ½ oz
• Sage (dried) 1 teaspoon Chicken or vegetable stock 800ml 
• Chopped mixed peppers 80g / 3oz
• Mushrooms (thin sliced)  80g / 3oz
• Mixed seasoning
• Cooking cream 100ml / 3 ½ fl oz
• Modified Starch Thickener (e.g Thick and Easy)

Method

1. Heat the oil in a saucepan, gently sweat the onions, carrots and garlic, and cook for a couple of minutes
2. Add the diced pork and sage, stir in well, and cook for a further 10 minutes
3. Add the stock, stir in well to allow even distribution. Cover the pan with a lid and simmer for 1 hour, stirring occasionally
4. Add the peppers and mushrooms, simmer for a further 25 minutes or until all the ingredients are tender. Leave uncovered, and allow the cooking liquid to reduce by two thirds
5. Add the cream and season to taste
6. Remove from the heat
7. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked.

Moulding

Once the mix has reached the correct consistency, spread mixture into either a Plastic OR Silicone Puree Food Mould, once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mould tray out of freezer. Turn mould tray over and apply gentle pressure to release frozen food from mould. Place frozen food from directly on to plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent moulded food from drying out e.g metal plate cover, insulated plate cover, heat proof polycarbonate lid. Reheat moulded food on plate to desired temperature via microwave.

The greener the better as this part is s is stronger in flavour and contains more vitamins.

For those grown below the ground, use cold water, as they take longer to cook.. Longer to cook. For those above the ground, use boiling water as that helps retain the vitamins.

Decant into a large flat dish tipped up on spoons to lift off table as this enables the food to cool quicker. A boiling hot dish will reach room temperature in about 90 mins and then it should be refrigerated.

Best practice is 48 hours in the fridge.

Add chilli, crushed garlic and all soft herbs at the end of cooking.
Rosemary and thyme a little earlier. Regenerate dried herbs in a little cold water and add at the end to enhance the flavours.

Yes as they produce natural sugar. They can also be frozen and used in a loaf, chutney or crumble.

Microwave it and cover with cling film to avoid a skin.

Sweet sauces – sprinkle sugar on top and allow to melt
Push spoon into butter and swipe over the top of sauces or soups to leave a trace of butter to melt and form a barrier.

Roast in the oven or put under grill to crisp skin to make it easier to remove.

For passion fruit, the more wrinkles the better. Press melon or avocado – it should just give.

– angel cut has no bones
– no smell means it’s fresh
– undercooked fish slides down the throat easier but it must be very fresh.

Coriander, stalks have more flavour than the leaf so keep them on.
Basil and dill should be kept in cold water in the fridge.

Yes. Chop and put in ice cube trays in olive oil.

Don’t remove stalk from baby spinach. It goes well on top of fish. Flash fry in a little oil and chop or blend.

Mix with a little cold water to a paste add to the hot liquid while stirring. It will thicken immediately.

Melt butter, add flour while stirring. Add the milk a little at a time, stirring continuously till it boils. Reduce heat. Whisk if lumps form.

Cooking chocolate can be high in synthetic ingredients e.g. margarine. 70% and above has less sugar and can be added to savoury dishes such as Bolognese or chilli.