 |
|
|
Recipes - Why not try some of the following recipes,
or if you would like your favourite recipe displayed on
our web site, please do not hesitate to contact us.
|
SPICED COUSCOUS WITH CHICKEN & ALMONDS (serves 2)
2tsp Indian curry paste
6 Buchanans apricots
150ml hot chicken stock
150g Buchanans cous cous
1 large skinless cooked chicken breast, shredded
2 spring onions, sliced (use green parts as well)
2 tbsp Buchanans flaked almonds, toasted
A small bunch flat-leaf parsley, chopped
150ml natural yogurt.
1.Mix the curry paste and apricots with the chicken stock until the paste has dissolved. Then put the couscous in a bowl and pour over the stock. Cover with clingfilm and leave for 5 minutes.
2.Break up the couscous with a fork and stir through the chicken, spring onions, almond and half the parsley. Mix the rest of the yogurt with the parsley. Serve the couscous with the yogurt drizzled over.
|
RED LENTIL SOUP (V)
55g unsalted butter
1 1/2 tbsp grated fresh ginger
1/4 tsp each ground allspice, ground cumin and chilli powder
1/2 tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
1 stick celery
1kg carrots, sliced
35g split red lentils, rinsed
25g Buchanans long-grain rice
1.7 litres vegetable stock
400ml tin coconut milk
2tbsp fresh limejuice
3 tbsp chopped coriander
1.Melt the butter in a heavy based pan and add the ginger, allspice, cumin, chilli powder, curry powder and ground coriander.
2.Cook over a low heat for three minutes, stirring continuously.
3.Add the vegetables, stir to combine and cook for a further 8 minutes.
4.Stir in the lentils and rice before adding the stock.
5.Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.
6.Blend the soup in a liquidiser or food processor until smooth.
7.Return to the heat and add the coconut milk, limejuice and coriander.
8.Heat through but do not let it boil again.
9.Serve immediately.
|
COUSCOUS WITH PINE NUTS (V)
200g Buchanans couscous
1/2 tsp salt
100g Buchanans pine nuts
570ml boiling water.
1.Place the couscous, salt and pine nuts in a lidded saucepan and stir well.
2.Pour the water over (it should be about 2cm above the couscous).
3.Put the pan lid on and leave until ready to serve.
4.Gently fork the couscous to break up the grains, before transferring to bowl to serve.
This makes a great salad meal if you let the couscous go cold and keep in the fridge. If you are serving the couscous with a spicy main, leave this dish the way it is and serve hot. If you're serving it with a plainer meat, such as lamb chops, you could soften some onion in olive oil, and add fresh ginger, chilli and garlic before adding the couscous to the pan.
|
BACON AND SPLIT PEA SOUP (serves 6)
100 g Buchanans split peas
1 small turnip
1 carrot
2 leeks
2 tablespoons oil
8 rashers rindless smoked streaky bacon, diced
1.4 litres ham or chicken stock
Salt and pepper
1/2 teaspoon dried mixed herbs
150 ml single cream
1 tablespoon chopped parsley to garnish
1. Cover the split peas with cold water and soak them overnight. Drain well. Dice the turnip and carrot. Slice the leeks into rings.
2. Cook the vegetables in the oil for 5 minutes, add the bacon and continue cooking for a few minutes. Add the stock and split peas. Season well with salt, pepper and the mixed herbs. Simmer gently for an hour. Blend the soup in a liquidiser until smooth.
3. Return the soup to the saucepan and reheat over a low heat. Stir in the cream. Pour into individual soup bowls and garnish each serving with chopped parsley.
|
CHICKPEA AND SPINACH CURRY (V) (serves 4)
1 bunch coriander, chopped
130ml coconut milk
110g Buchanans chickpeas
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 large onion, diced
1 large carrot, diced
3 tablespoons vegetable oil
3 green chillies, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon turmeric
2.5cm piece root ginger, peeled and grated
75g Buchanans cashew nuts
50g Buchanans ground almonds
220g spinach, washed
A handful of freshly shelled peas (optional)
Salt
1 lime
1. Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
2. Preheat the grill to medium. Toast the seeds under the grill until they release their scent. Grind with a pestle and mortar or a mill. Fry the onion and carrot in the vegetable oil for 5-7 minutes. Add the chilli, garlic, ground spice, cooked chickpeas, turmeric and ginger. Fry everything together, using a little more oil if necessary.
3. Add the cashews and almonds, stir, and then add water to barely cover. Bring to a simmer then keep on a very low heat for about 25 minutes until the almonds have thickened the curry. Add the spinach and peas (if using) and cook for 5 minutes. Season with salt and lime juice; add the coconut milk and half the coriander. Sprinkle the remaining coriander on top and serve with coconut rice and mango chutney.
|
TAPIOCA PUDDING RECIPE
100g Buchanans tapioca
700ml whole milk
1/4 teaspoon salt
2 eggs
15g of sugar
1/2 teaspoon of vanilla
1.Combine tapioca, milk, and salt in a pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2.Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3.Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
|
SEMOLINA PUDDING RECIPE
568ml milk
Knob of butter
60ml Buchanans semolina
50g sugar
1. Heat the milk and butter and sprinkle on the semolina.
2. Continue to heat until the milk boils and the mixture thickens, and cook for a further 2-3 minutes, until the grain is clear, stirring all the time.
3. Remove from the heat and stir in the sugar.
4. Pour the pudding into a greased ovenproof dish and bake in the oven at 200oC (400oF) mark 6 for about 30 minutes, till lightly browned.
|
CHOCOLATE SEMOLINA
800ml milk
65g Buchanans semolina
75g plain chocolate
50g caster sugar (superfine granulated)
Few drops of vanilla essence
1.Heat 750ml of the milk in a heavy bottomed saucepan.
2.Sprinkle in the semolina, stir well, and simmer for 15-20 minutes or until the semolina is cooked.
3.Meanwhile, grate the chocolate into a second saucepan; add the remaining milk and heat until the chocolate has melted.
4.Stir into the semolina with the sugar and essence, and serve at once.
|
|
|
