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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.
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SPICED CHICKEN BALTI (serves 4)
1 tbsp sunflower oil
2 large onions thickly sliced
4 skinless chicken breasts
4 tbsp balti curry paste
200g quinoa
400g can chopped tomatoes
1 litre chicken stock
50g Buchanans roasted salted cashews
Small bunch coriander leaves chopped
1.Heat the oil in a large pan, fry the onions for 5 minutes until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few minutes on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few minutes, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 minutes until the quinoa is tender and saucy.
2.Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.
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NUTTY RICE AND MUSHROOM STIR FRY (V) (serves 4-6)
350 g Buchanans long grain rice, preferably basmati
45 ml sunflower oil
1 small onion or shallot, roughly chopped
225 g field mushrooms, sliced
50 g Buchanans hazelnuts, roughly chopped
50 g Buchanans pecan nuts, roughly chopped
50 g Buchanans almonds, roughly chopped
60 ml fresh parsley, chopped
Salt and ground black pepper
1. Rinse the rice, then cook for 10 - 12 minutes in 700 - 900 ml (1 1/4 - 1 1/2 pints) 750ml salted water in a saucepan with a tight-fitting lid. When cooked, refresh under cold water. Heat the wok, and then add half the oil. Stir-fry the rice for 2 - 3 minutes. Remove and set aside.
2. Add the remaining oil and stir-fry the onion or shallot for 2 minutes until softened but not coloured. Mix in the field mushrooms and stir-fry for 2 minutes.
3. Add all the nuts and stir-fry for 1 minute. Return the rice to the wok and stir-fry for 3 minutes. Season with salt and pepper. Stir in the parsley and serve at once.
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RICE AND NUT SALAD (V) (serves 4)
2 tbsps olive oil
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g Buchanans sultanas
60 g Buchanans currants
275 g Buchanans brown rice, cooked and well drained
90 g Buchanans blanched almonds, chopped
60 g Buchanans cashew nuts, chopped
60 g Buchanans shelled walnuts, chopped
425 g canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed *
120 g cooked red kidney beans
1 tbsp pitted black olives
1. Put the olive oil, lemon juice and salt and pepper into a screw top jar. Shake vigorously, until the mixture has thickened.
2. Put the sultanas and currants into a small bowl, and pour on enough boiling water to just cover. Allow the fruit to stand in the water for 10 minutes to plump up, before draining and discarding the water.
3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.
4. Pour the dressing over the salad, and mix together thoroughly, to ensure all the ingredients are evenly coated.
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VEGETABLE AND NUT STIR FRY (V)
50g Buchanans almonds
1tbsp vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1/2 green pepper, chopped
1 small carrot, chopped
50g mushrooms, sliced
50g tinned sweetcorn
50g Buchanans brown rice
3-4tbsp soya sauce
1. Cook rice according to pack instructions.
2. Toast the almonds until browned.
3. Heat the oil in a wok or frying pan and add the onion.
Cook for a minute or two; add the garlic and saute for a few more minutes.
4. Add the rest of the vegetables and stir-fry for 5 minutes.
5. Add the rice and soya sauce, stir well and cook for a further 3-4 minutes.
6. Add the almonds and serve immediately.
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TAGLIATELLE IN A FRESH BASIL & WALNUT SAUCE (V) (serves 4)
350g tagliatelle or pappardelle
Salt and pepper
Sauce:
Sweet ripe tomatoes
2 large garlic cloves
50g freshly grated vegetarian parmesan-style cheese plus extra, to serve
handful of fresh parsley
60ml extra virgin olive oil
handful of torn fresh basil leaves
50g Buchanans walnut pieces
45ml single cream
sprigs of fresh basil to garnish
1. Cook the pasta in boiling salted water as directed on the packet.
2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic.
3. Put the tomatoes, garlic, pepper, vegetarian parmesan-style cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, and then add the basil and walnuts.
4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with vegetarian parmesan-style cheese.
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CHICKEN PAELLA (Serves 2 1/2. Gluten, Dairy, Egg and Yeast free)
250 g Paella rice
1 onion
1 yellow pepper
1 handful of Buchanans raisins
1 handful of Buchanans flaked almonds
1 tsp ground coriander
1 tsp ground cumin
500 ml stock or stock cube and water
a few flakes of saffron soaked in 400 ml hot water
2 handfuls of leftover cooked chicken
2 handfuls of peas (frozen petit pois or fresh)
Good glug of olive oil
1.Heat the oil in a large heavy base pan, saute onion.
2. When soft add the chopped pepper, raisins and flaked almonds.
3. Add coriander and cumin and cook for a few minutes.
4. Add the rice and chicken and cook for a few more minuets.
5. Add the stock and saffron water. Stir once. Make sure its on a very light simmer, put the lid on and come back in 20 minuets.
6. Remove from heat and stir in the frozen peas. Put the lid back on and leave while you set the table etc. By the time you are organized at the table the peas will have defrosted but still have a nice sweet bite to them.
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PECAN PIE (serves 6-8)
For the sweet pastry:
225g plain flour
110g caster sugar
110g butter
4 egg yolks
For the pecan filling:
3 eggs
110g sugar
4 tbsps golden syrup
2 tbsps rum
50g butter, melted
A pinch of salt
A few drops vanilla extract
175g Buchanans pecan halves.
1.Make the pastry by putting all the ingredients into a food processor and whizzing until you get a dough.
2.Remove and place in a plastic bag and put into the fridge to relax for 1 hour.
3.Preheat the oven to 200oC/400oF/Gas 6. Line a 23 cm pie tin with the pastry.
4.Break the eggs in a large mixing bowl and beat well and then beat in the sugar. Add the remaining ingredients and mix well.
5.Pour the mixture into the pastry case and bake for 10 minutes then reduce the oven heat to 180C/350F/gas 4 and bake for another 30 minutes or until the top of the pie is golden. Check if it is cooked through by inserting a skewer, it is done if it comes out clean.
6.Turn out of the tin when slightly cooled and serve warm or cold with vanilla ice cream or a spoonful of creme fraiche.
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ALMOND FUDGE BROWNIES
2tbsps butter, softened
200g sugar
50g unsweetened applesauce
1 egg
2 tsps vanilla extract
50g unsweetened cocoa powder
150g all-purpose flour
50g Buchanans flaked almonds.
1.Preheat the oven to 350 degrees F.
2.Coat an 8-inch square baking dish with non-stick cooking spray.
3.In a medium bowl, using an electric beater on medium speed, beat the butter, sugar, applesauce, egg, and vanilla.
4.Slowly beat in the cocoa and flour.
5.Pour the batter into the baking dish and top with the almonds.
6.Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
7.Cool completely before cutting.
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CARROT CAKE
300g carrot, peeled and finely grated
250g unsalted butter
300g soft brown sugar
4 large eggs, beaten
2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
1 teaspoon mixed spice
350g plain flour
1 level tablespoon baking powder
Grated zest and juice of 1 lemon
250g Buchanans ground almonds
For the icing and garnish:
250g cream cheese
200g icing sugar, sifted
Grated zest and juice of 1 orange
60g Buchanans walnuts, chopped
1.Preheat the oven to 180C/gas mark 4.
2.You will need 1 x 30cm cake tin or springform mould, lightly oiled.
3.Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.
4.Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture.
5.Stir in the carrots, lemon zest and juice and ground almonds.
6.Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.
7.Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.
To make the icing:
1.Sift the icing sugar.
2.Then put the cream cheese and icing sugar into a bowl and stir together until well combined.
3.Add the orange zest and some of the juice to taste. Be careful not to add too much juice as the icing will become too liquid.
4.Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
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BROWNIES (COELIACS)
50g best-quality gluten-free dark chocolate
100g butter
200g caster sugar
2 eggs, preferably free-range, lightly whisked
1-2 tsp pure vanilla extract
75g Buchanans ground almonds
1-2 tsp gluten-free baking powder
pinch of salt
110g Buchanans walnuts, chopped
20cm square tin, lined with silicone paper
1. Preheat the oven to 180C/350F/Gas 4.
2. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or in a low oven.
3. Cream the butter and sugar until pale, soft and light, then beat in the lightly whisked eggs, the vanilla extract and melted chocolate. Lastly stir in the ground almonds, gluten-free baking powder, salt and chopped nuts. Spread the mixture in the tin and bake in the oven for about 30-35 minutes.
4. Leave to cool, then cut into 5cm squares for serving
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