 |
|
|
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.
|
COCONUT & CHERRY MACAROONS (makes 4-6 biscuits)
Ingredients
3 egg whites, 50g caster sugar, 50g Buchanan's glace cherries (roughly chopped), 170g desiccated coconut, butter to grease, maple syrup/golden syrup to serve.
1. Preheat an oven to 200c/gas mark 6.
2. Grease a baking tray with the butter to prevent the macaroons from sticking to the tray.
3. Whisk the egg whites to a light foam.
4. Mix the ingredients except the syrup in a large bowl.
5. Spoon out the mixture into 4-6 macaroons on to the tray. The mixture should be roughly 1cm thick.
6. Place the tray into the oven and bake for 10-12 mins or until they turn golden on the outside.
7. Transfer to a wire rack and allow to cool. Serve with a drizzle of syrup.
|
RAISIN RICE (serves 4)
600 ml milk
50 g Buchanans short-grain rice, washed
50g caster sugar (superfine granulated)
2 egg yolks, beaten
1/4 tsp vanilla essence
50 g Buchanans raisins
For the topping:
2 egg whites
10 g caster sugar (superfine granulated)
1. Preheat the oven to 400*F (200*C) Gas Mk 6.
2. Put the milk in a saucepan and bring to the boil.
3. Sprinkle in the rice.
4. Stir until the milk comes back to the boil, and then stir in the sugar.
5. Lower the heat and simmer very gently, covered, for 30-35 minutes or until thick and creamy.
6. Take the pan off the heat and stir in the egg yolks, vanilla essence and raisins.
7. Butter a 1.2 L pie dish and pour in the rice.
8. To make the topping, beat the egg whites until stiff and shiny and then gradually whisk in the sugar.
9. Spoon over the hot pudding and put in the middle of the oven.
10. Bake for about 5 minutes until golden brown.
11. Serve at once with cream.
|
STUFFED DATES (V)
24 dessert dates
24 Buchanans blanched almonds
25 g Buchanans desiccated coconut
1. Stone the dates and place an almond in each hollow.
2. Spread out the coconut in a shallow dish.
3. Roll the dates in coconut and put in paper sweet cases.
|
CHICKEN STUFFED WITH DRIED FRUIT (serves 4)
1 chicken
150g dried fruit (Buchanans almonds, Buchanans raisins, Buchanans apricots, Buchanans cashew nuts)
3 tbsp chopped onions in olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1/2 tsp cinnamon
20g butter
4 thin slices of smoked ham
50ml water
Salt & freshly-ground pepper
1. Place the dried fruits in a bowl and mix with the vinegar, honey, chopped onions, cinnamon, olive oil and 50ml lukewarm water. Season and leave to marinade for 1 hour at an ambient temperature.
2. Preheat the oven to 210*C. Season the inside of the chicken and stuff with the dried fruit mix. Attach the legs to the body using cooking string, and then wrap the thin slices of ham around the body.
3. Place in an oven dish, season, top with a large knob of butter and bake for 20 minutes.
4. When the chicken is nicely golden, serve straight away with saffron rice and any leftover or escaped fruit (heat for 30 seconds in a pan).
|
BEEF WELLINGTON WITH CURRANT SAUCE
3 Kg Beef Tenderloin
Prepared Pate
Golden mushroom soup
100ml Red wine
2 beef boullion cubes
200g Buchanans currants
Favourite pie crust or crescent roll dough.
Salt, Pepper
1.Trim and season meat to taste.
2.Roast meat in open pan at 325F for 20-25 minutes until about half cooked.
3.Allow meat to cool and spread pate over top. Roll and seal in prepared dough.
4.Set aside.
5.Sauce- Heat Golden Mushroom soup and wine in heavy sauce pan. Add boullion and currants.
6.Simmer for 90 minutes adding wine as necessary.
7.30 minutes before serving put meat back in oven at 325F. Use meat thermometer and cook to desired doneness.
|
FRUIT SCONES (COELIAC)
275g rice flour
50g tapioca flour
4 tsp xanthan gum
1 tsp salt
4 tbsp caster sugar
110g butter
110g Buchanans sultanas
2 eggs, preferably free-range
125ml-175ml natural yoghurt
1 egg, beaten, for egg wash
1. Preheat the oven to 250C/475F/Gas 9.
2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
3. Lightly whisk the eggs and natural yoghurt together.
4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2 1/4in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7. Serve split in half with butter and homemade raspberry jam.
|
FIFTEENS (Tray bakes)
15 large marshmallows
15 digestive biscuits, crushed
15 Buchanans red cherries, halved
160ml sweetened condensed milk
75g Buchanans flaked coconut
1.Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more of the milk.
2.Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage; making sure it is well coated with coconut. Wrap in a double layer of plastic wrap, and refrigerate for 2 to 3 hours.
3.Unwrap the long piece of dough, and cut into slices to serve
|
FRUIT FINGERS (makes approx. 16)
200g self-raising flour
1 level tsp ground mixed spice
Pinch of salt
100g soft brown sugar
350g mixed dried fruit (sultanas, raisins, currants)
60g Buchanans cherries, quartered
2 medium eggs
125ml oil
125ml milk
Few drops of vanilla extract
For the topping:
250g Buchanans white marzipan, grated
125g royal icing sugar
26 x 16.5cm (10 1/4 x 6 1/2in) tray bake tin, lined with baking parchment
Small disposable piping bag
1. To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 minutes until well mixed, or use an electric mixer and beat for 1-2 minutes. Turn the mixture into the tin and spread out so it is level.
2. Bake the cake in the centre of a preheated oven at gas mark 3/170*C/325*F for 45 minutes, then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 minutes, or until the marzipan has turned a pale golden colour.
3. Remove the cake from the oven and allow it to cool in the tin, and then remove from tin.
4. Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.
5. Leave the icing to set before cutting the cake into fingers.
Top tip: For a festive feel, swap the vanilla essence and white marzipan in this recipe for almond essence and yellow marzipan, and top with a handful of chopped brazil nuts.
|
SULTANA SLICE
100g butter
100g sugar
100g self raising flour
1 egg
half a tsp vanilla
100g Buchanans sultanas
100g crushed cornflakes
1.Put the dry ingredients into a bowl, add lightly beaten egg. Mix together.
2.Melt butter and pour over mixture. Mix thoroughly.
3.Press into greased slice tray.
4.Bake in moderate oven for 15 minutes.
5. Cut into fingers while still warm and allow to cool in the tin.
|
ALMOND, APRICOT AND CRANBERRY YOGHURT BITES (Serves: makes 30 bite size pieces )
75g whole almonds, halved lengthways
75g Buchanans dried cranberries
75g Buchanans Dried apricots, cut into cranberry size pieces
25g Buchanans desiccated coconut
50g rice crispies
2 tbsp golden syrup
50g soft dark sugar
50g Butter
For the icing:
1 heaped tbsp whole milk Yogurt
200g icing sugar, sieved
50g cream cheese
1. For the bites: in a large bowl, mix together the almonds, cranberries, apricots, coconut and rice crispies.
2. Put the golden syrup, sugar and butter into a small saucepan, melt together and boil vigorously for about 1 minute. Pour over the dry ingredients and mix evenly through.
3. Before the mix has a chance to set, spoon generous bite size amounts onto a baking sheet covered with greaseproof paper. Leave aside to set.
4. For the icing: stir the yogurt into the icing sugar, then add the cream cheese. It will take some beating to get it smooth so don't give up.
5. Spoon the icing over the bites and leave to set.
|
|
|
