Summer Recipes 2022

PERFECTING SAUCES FOR OVER 30 YEARS

sumptuous summer recipes

WE ARE IRISH. WE LOVE SAUCES. WE LOVE CATERING TO THE CATERERS.

Make the most of our coast!

Hot Smoked Salmon Arancini

Prep time: 1 hour, Cooking time: 20 mins, Makes 16) Ingredients The rice: 100g unsalted butter 500g arborio rice 1.5ltr of prepared Blenders Vegetable bouillon 80g parmesan, grated 10g dill, chopped 1 glass of white wine Cracked black pepper The filling: 1 leek, chopped 1 small red onion, finely chopped 2 carrots, peeled & chopped 200g hot smoked salmon 100g sun-dried tomatoes 20g fresh basil, chopped 50g frozen peas 125g prepared bechamel sauce

The coating: 180g plain flour 4 eggs 250g Panko breadcrumbs To serve: 400g Blenders Sweet Dill Mayonnaise 120g mixed green leaves

*Allergens: Eggs, Gluten, Fish, Milk, Celery, Sulphites Method: Sauté the rice in a pot with butter, add half of the vegetable stock. Reduce heat and add the wine. As the rice begins to cook, ladle in the rest of the stock in small batches every 5 mins. Add the cracked black pepper, butter, parmesan and the chopped dill. Stir the rice, remove from heat and allow to cool down.

In a separate pot, sauté the leeks, carrots, and red onions in butter until all the veg is soft. Add the bechamel sauce and heat gently.

Add the sun-dried tomatoes peas and fresh basil. Reduce heat and add the hot smoked salmon, remove from the heat and allow to cool. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the rice around it to seal completely. Repeat with the remaining risotto and filling.

Lay out 3 separate bowls with flour, eggs and breadcrumbs. In a deep fat fryer heat the oil to high. Roll the arancini balls in the flour, dip into the egg and finally roll in the breadcrumbs. In small batches, add the balls to the fryer and cook for 8 mins until golden brown. Serve on a bed of green leaves with Sweet Dill Mayo dip on the side.

Chef’s Tip:

When cooking fish on a hot pan, start with the skin side down first to ensure crispness.

You can prevent fish from sticking to your hot grill by brushing mayonnaise onto skinless fish before placing it on the grill.

Crab, Avocado & Anchovy Caesar Salad (Prep time: 15 mins, Cooking time: 5 mins, Serves 4) Ingredients 4 small heads of baby romaine lettuce 20g Anchovy fillets, drained 100g fresh crabmeat 2 avocados, halved & sliced 20g croutons made with sourdough bread 160g Blenders Caesar Dressing 40g Parmesan shavings 10g chives, chopped *Allergens: Milk, Egg, Mustard, Gluten, Crustaceans Method: Cut some day-old sourdough into small pieces and fry in extra virgin olive oil for about 3 mins until golden brown. Remove from the heat and set aside on kitchen paper to remove any excess oil. In a bowl, place the baby romaine leaves and coat with Caesar Dressing. For individual portions, arrange the leaves on a plate, add the croutons, parmesan shavings, and slices of avocado. Spoon on the fresh crabmeat, top with anchovies and the chopped chives.

Irish Seafood and Chickpea Stew

(Prep time: 15 mins, Cooking time: 30 mins, serves 4) Ingredients 1 onion, finely chopped 2 garlic cloves crushed & chopped 500g Blenders Pasta Sauce 400g monkfish, cut into bitesize pieces 200g chickpeas, drained 2 potatoes, peeled & cut into dice 1 lemon, juiced 1 bunch of flat leaf parsley, chopped 20g Blenders Fish Bouillon 180g fresh mussels (cleaned and beards removed) *Allergens: Celery, Fish, Molluscs Method: Heat oil in a pot and add the onion and garlic, cooking for 4 mins until translucent. Add the pasta sauce and reduce the heat to low. Add the chickpeas, diced potatoes and the fish stock. Cook for a further 20 mins with the lid on. Add the monkfish, mussels and the juice of the lemon cooking for 5 mins until the mussel shells open. Remove from the heat and serve immediately.

Top with chopped parsley and serve with some crusty baguette for mopping!

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‘V’ = Vegan

Malin to Mizen Head Chowder

(Prep time: 15 mins, Cooking time: 20 mins, Serves 4) Ingredients 1 onion, chopped 1 carrot, chopped 100g smoked bacon, chopped into lardons 2 tbs plain flour 1L prepared Blenders Fish bouillon 200g potatoes, peeled & cut into dice 300g fresh fish (salmon, haddock, cod, mackerel) 100g shellfish mix (mussels, prawns, crab) 50mls fresh cream 150mls of milk Parsley, chopped Oil for frying *Allergens: Milk, Fish, Crustaceans, Molluscs, Celery, Gluten Method: Heat a pot with some oil and cook the onion, carrot, and bacon for 4 mins. Add the potato and cook for a further 3 mins. Then add in the flour and combine well with all the other ingredients. Slowly add the milk and the fish stock, reduce the heat to low and simmer for about 10 mins until the potatoes are cooked. Add all seafood ingredients and continue to simmer. Add the cream just before serving, top with chopped parsley.

Surf n’ Turf, Steak & Saffron Mayo King Prawn Bap (Prep time: 10 mins, Cooking time: 10 mins, Serves 4) Ingredients 4 x 100g striploin dry aged steak 4 baps 12 peeled king prawns Pinch of saffron 80g butter Salt and pepper 1 lemon 80g rocket and spinach mix

Wild Irish Scallops & Gubbeen Chorizo Tacos with Pickled Red Cabbage & Baja crème (Prep time: 25 mins, Cooking time: 15 mins, Serves 4) Ingredients 16 wild Irish scallops, trimmed & cleaned 125g Gubbeen chorizo, diced 8 small corn tortilla 80g shredded baby gem lettuce Pickled cabbage 250g red cabbage 125ml water 125 ml apple cider vinegar ½ tsp table salt 1 tsp sugar red pepper flakes 2 cloves garlic, sliced 1 tsp coriander seeds 6 black peppercorns Baja créme 50g Blenders Garlic Mayonnaise 50g natural yogurt 50g tinned jalapenos, drained Juice of one lime 1tsp fajita seasoning (see recipe on page 7) *Allergens: Molluscs, Gluten, Milk, Mustard, Egg Method: To make the pickled cabbage: Finely slice the red cabbage. Add all the pickling juice ingredients to a pot, bring to the boil and remove from the heat. Add the red cabbage to the juice and stir well. Let this go cold and store.

To make the Baja créme: In a blender, add the lime juice and jalapenos and blend until smooth. Add the rest of the ingredients and blend for 30 seconds. Chill until ready to serve. Panfry the chorizo on high heat until crispy. Pat the scallops dry, lightly season and cook them on a flat grill for 1 minute each side.

Warm the tortillas on the grill. To serve, lay out the tortilla and lay down the shredded lettuce, pickled cabbage, 2 scallops and the crispy chorizo. Drizzle the Baja créme over the taco and serve some on the side for dipping.

Saffron Mayo 1 tsp of lemon juice 200g Blenders Real Mayonnaise Pinch of saffron *Allergens: Egg, Milk, Crustaceans, Gluten, Mustard Method: Grill the steaks for 3 mins on each side (medium) and rest. Crush the saffron in a pestle and mortar, add the lemon juice and mix in the Real Mayonnaise. In a hot pan melt the butter until it starts to foam, add the prawns, and toss for 30 seconds. Add the saffron strands and a squeeze of lemon juice. Remove from the heat. Lightly toast the bap and spread saffron mayo on the bottom.

Top with the leaves and steak. Spoon on the prawns and some saffron butter from the pan. To serve, cut in half, serve with a ramekin of saffron mayonnaise on the side.

Chef’s Tip:

A great technique for cooking fish is to wrap it in parchment paper, (en papillote). This will prevent the fish from drying out and will allow you to add extra flavour to the fish such as; lemon, lime, garlic, capers, or fresh herbs.

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CLASSICS WITH A TWISt Vegan Sriracha Mac & Cheese (V) (Prep time: 5 mins, Cooking time: 40 mins, Serves 4) Ingredients 400g cauliflower florets 4 carrots, sliced 80mls Blenders Sriracha 20mls cider vinegar 20mls vegan butter 10g Blenders Vegetable Bouillon paste 400ml can of coconut milk 300g vegan macaroni 150g vegan cheese, grated 50g vegan breadcrumbs 10g chopped chives *Allergens: Celery, Gluten, Soybeans Method: Boil the carrots and cauliflower for about 15 mins. Strain out the veg and keep the liquid. In a smaller pot combine the coconut milk, Sriracha, and the vegetable paste, heat gently.

Add butter and allow to cool down. In a food processor, blend the cauliflower and carrots. Slowly add the coconut milk mixture until it’s all blended, then add the cider vinegar. Make sure the mixture is not too thick - it should be smooth enough to coat the pasta.

Place the water left over from the cauliflower and carrots back on the heat and cook the pasta as per the pack instructions. Place the cooked pasta into a serving dish and ladle on the blended vegetable mixture. Top with cheese and breadcrumbs. Bake for 10 mins at 180°C. Top with chives and drizzle Sriracha on top for some extra heat.

Chef’s Tip:

Horseradish Mayonnaise Delicious with smoked fish!

150g Blenders Real Mayonnaise 50g Blenders Horseradish Sauce Combine with a whisk until fully blended.

Charred Asparagus & Wicklow Blue Sourdough Toastie

(Prep time: 2 mins, Cooking time: 10 mins, Makes 1 sandwich) Ingredients 6 asparagus spears, trimmed 100g Wicklow blue cheese, sliced 50g Blenders Real Mayonnaise Cracked black pepper Maldon salt flakes 2g chilli flakes Olive oil Sourdough, 2 slices *Allergens: Milk, Egg, Gluten, Mustard Method: Drizzle oil and season the asparagus. Char the asparagus in a pan or on a chargrill for 4 mins. Spread mayonnaise on two slices of sourdough. Add the sliced Wicklow Blue and top with the charred asparagus. Sprinkle with chilli flakes, Maldon salt and cracked pepper. Spread mayonnaise on the outside of the bread and place on a flat grill or pan 2 mins a side until golden brown.

Pulled Pork and Apple & Chilli Chutney Sliders with Red Cabbage and Horseradish Slaw (Prep time: 15 mins, Cooking time: 10mins, Serves 4 ) Ingredients 8 slider buns 320g pulled pork 60g Blenders Barbecue Sauce 100g Blenders Apple & Chilli Chutney 40g Blenders Real Mayonnaise 40g shoestring onions (see recipe on page 7) 1 beef tomato, sliced 80g baby gem lettuce, chopped Slaw: 1 small head of red cabbage, finely sliced 2 carrots, grated 120g Blenders Real Mayonnaise 20g Blenders Horseradish *Allergens: Egg, Gluten, Mustard, Soybeans, Sulphites Method: Make the slaw by combining the cabbage, carrot, Mayonnaise and Horseradish in a bowl and set aside in the fridge.

In a small pot gently heat the pulled pork with Barbecue sauce.

Spread Mayo on the bottom half of each slider. Add some lettuce and a slice of tomato. Gently spoon on some warm pork and top with Apple & Chilli Chutney and shoestring onions. Finally add a spoon of slaw. Can also be served as a standard size burger.

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Chef’s Tip:

Toonsbridge Buffalo Ricotta & Avocado Sriracha Toast with Walnut Pesto

Dill Mayonnaise Ideal with any type of seafood!

200g Blenders Real Mayonnaise 50g fresh dill, chopped 20ml lemon juice Combine with a whisk until fully blended.

(Prep time: 10 mins, Serves 4) Ingredients 4 slices of wholemeal sourdough 100g Toonsbridge ricotta 2 ripe avocados, sliced Zest of 1 lemon 40g Blenders Sriracha 4 poached eggs

Walnut pesto 1 garlic clove, crushed 50g shelled walnuts 45g basil leaves 75ml olive oil 50g parmesan cheese, finely grated *Allergens: Egg, Gluten, Milk, Nuts Method: In a food processor, blend the walnuts, basil leaves, garlic and olive oil for 30 seconds. Add the parmesan and blend for 10 seconds. Taste and adjust seasoning.

Toast the sourdough and spread on the pesto. Add the ricotta and sliced avocado. Drizzle Sriracha over it and sprinkle with lemon zest. Top with a soft poached egg.

Dry aged Angus Beef Burger, Glenstal Cheddar, Smoked Pancetta & Black Garlic Mayo (Prep time: 10 mins, Cooking time: 15 mins, Serves 4)

Ingredients 800g aged Angus beef mince (18% to 20% fat content) formed into 4 patties 4 slices of aged Glenstal red Cheddar 8 slices of smoked pancetta 4 brioche buns 40g iceberg lettuce, shredded 8 slices of heirloom tomatoes 100g Blenders Real Mayonnaise 10 black garlic cloves 3g Blenders English mustard Salt and pepper *Allergens: Milk, Gluten, Egg, Mustard Method: Mash the black garlic with the flat of a large knife to make a paste. Mix it with the mustard and mayonnaise. Season the burgers. On a very hot flat grill, cook the burgers for 4 mins each side, topping with cheese for the last 2 mins. Cook the pancetta alongside the burgers. Toast the buns, spread with the black garlic mayo on the top and bottom. Build the burger by adding the lettuce, pancetta, burger patty and top with heirloom tomatoes.

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SUMMER SIZZLERS Korean BBQ Tempeh Buddha Bowl (V) (Prep time: 30 mins, Cooking time: 30mins, Makes 4) Ingredients 280g brown rice 1tsp ground ginger 1tsp onion powder 20mls light soya sauce 2 avocados, peeled & sliced 100g Kimchi 40g pickled radish 200g tempeh 280g red cabbage, sliced 120g baby spinach 120g Blenders Korean BBQ 2 carrots, peeled and thinly sliced 1 cucumber, thinly sliced 10g fresh coriander, chopped *Allergens: Soybeans, Sesame Method: Cook the brown rice according to pack instructions.

Remove from the heat and add soya sauce, onion powder and ground ginger. Combine and allow to cool. To cook the tempeh, slice into chunks and place in a hot pan for 3-4 mins until lightly brown. Add the Korean BBQ sauce and reduce to low heat for 2 to 3 mins. Arrange the serving bowls by putting the baby spinach on the bottom, top with rice and then arrange the tempeh, sliced red cabbage, kimchi, pickled radish, avocado, carrot and cucumber on top. Sprinkle with chopped coriander and serve to eat in or take away.

Chef’s Tip:

Buy local ingredients to your area! This supports local businesses and ensures the freshest produce is available.

Also try to buy sustainable fish that is in season.

Falafel Burgers with Pickled Onion, Red Cabbage, Cucumber Ribbons, Sriracha & Herb Yogurt (V) (Prep time: 15 mins, Cooking time: 8 mins, Makes 4) Ingredients Falafel burgers 2 x 400g cans of chickpeas, rinsed & drained 1 bunch of scallions, roughly chopped 2 cloves of garlic, peeled 20g flat leaf parsley 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli flakes 3 tbs of gram flour salt and ground black pepper 4 brioche buns or round pittas Toppings 60g red cabbage 20g pickled red onion 40g cucumber ribbons

Shredded Chicken Enchilada with Cajun Sauce & Mango Salsa (Prep time: 30 mins, Cooking time: 15 mins, Serves 4) Ingredients 5 chicken fillets, cooked and shredded 8 tortillas 200mls Blenders Cajun Sauce 250g Cheddar, grated 2 red peppers, chopped 2 green peppers, chopped 1 bunch of coriander, chopped 2 red onions, chopped 150g sweetcorn 2 ripe mangos 2 limes *Allergens: Milk, Gluten, Mustard, Soybeans Method: To make the mango salsa; peel and chop the mango.

Combine with sweetcorn and the juice of two limes and set aside.

Heat a large frying pan with some oil and cook the onion and peppers for about 4 mins. Add the shredded chicken and cook for a further 5 mins. Add the Cajun sauce and reduce the heat to low. Lay out the tortillas in a baking tray and spoon in the cooked chicken mixture, top with cheese and bake in the oven at 180 degrees for about 10 mins. Remove from the oven and top with the mango salsa and serve.

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Sriracha Herb yogurt 60g plain yogurt, dairy free 1 tbs flat parsley, finely chopped 1 tsp dill, finely chopped 1 tbs apple cider vinegar 60g Blenders Sriracha 60g Blenders Vegan Mayo *Allergens: Gluten Method: In a food processor add the chickpeas, scallions, parsley, garlic, cumin, ground coriander, chilli flakes, gram flour and seasoning. Blend together to form a stiff paste. Divide into four burgers, 1.5 cm thick. Chill for 4-6 hours. Mix all Sriracha Herb Yogurt ingredients together and season to taste. Pan-fry the burgers for 3 mins on each side till crispy. Toast the brioche buns, spread some mayo on the inside of each. Fill with red cabbage, cucumber ribbons, pickled red onion and falafel. Drizzle with the Sriracha Herb yogurt.

FRIES & SIDES Dirty Fajita Fries

(Prep time: 20 mins, Cooking time: 10 mins, Makes 4 portions) Ingredients 240g butterflied chicken Vegetable oil 40g white onion, sliced 40g mixed peppers, julienne 160g Blenders Salsa 600g skin on fries or 400g of sweet potato fries Fajita seasoning 3g hot chilli powder 14g sweet smoked paprika 6g ground cumin 6g garlic powder 3g ground coriander 3g dried oregano Baja créme 50g Blenders Garlic Mayonnaise 50g natural yoghurt 50g tinned jalapenos, drained Juice of one lime 1 teaspoon of fajita seasoning *Allergens: Egg, Mustard, Milk Method: Mix all the fajita seasoning spices together in a bowl.

Lightly oil the chicken and heavily dust with the seasoning. This can be done up to 24 hours in advance.

To make the Baja Créme: In a blender, add the lime juice and jalapenos and blend until smooth. Add the rest of the ingredients and blend for 30 seconds. Chill until ready to serve. Cook the chicken on a hot chargrill or flat grill 3 mins a side. In a hot pan quickly fry the onions and peppers with oil and some of the fajita seasoning. Cook the fries and season with some fajita seasoning.

Shred the chicken and mix with the vegetables, load onto the fries. Top with a spoon of salsa. Drizzle some of the Baja Créme over the fries and serve the rest in a ramekin as a dip.

Sriracha Sweetcorn Ribs

(Prep time: 10 mins, Cooking time: 20 mins, Serves 4) Ingredients 4 sweetcorn cobs 1 tbs olive oil 1 tsp smoked paprika ½ tsp ground cumin 1tbs Blenders Sriracha Fresh ground pepper 20g flat parsley, chopped 160g Blenders Chipotle Mayonnaise *Allergens: Egg

Chef’s Tip:

Loaded Fries are an easy way to boost your margin. Why not try our Dirty Fajita Fries? Other options include Poutine Fries, Kimchi & Chorizo Fries or Cheesy Ranch Fries.

Shoestring Onions with Lemon & Garlic Dip (Prep time: 10 mins, Cooking time: 4 mins, Serves 4) Ingredients 4 Spanish onions 250ml Irish buttermilk 5g cayenne pepper 5g ground black pepper 15g sea salt 400g corn flour Vegetable Oil for deep-frying 1 lemon 160g Blenders Garlic Mayonnaise 40g natural yoghurt *Allergens: Egg, Milk, Mustard Method: Thinly slice the onion into rings and separate. Soak the onions in buttermilk for 25 mins. Mix the dry ingredients together in a large bowl and dredge the onion in the flour. Deep fry until golden brown, drain well and season. Zest and juice the lemon, combine with the natural yogurt and Mayonnaise. Serve immediately with a ramekin of the Lemon & Garlic Dip.

Method: To cut the corn into ribs, stand each cob vertically on a chopping board and use a large sharp knife and a rocking motion through the top to carefully cut through the centre. Then repeat with the same technique, cutting it in half again so you’re left with quarters.

In a small bowl, mix the oil, cumin, smoked paprika, Sriracha and black pepper. Brush this over the pieces of corn so all the kernels are coated. Set the oven to 180°C and cook the ribs for 20 mins.

Sprinkle with chopped flat parsley and serve with a ramekin of Chipotle Mayonnaise.

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