3recipes 3 ways

Whatever your budget and venue, here are three versatile dishes that can be tweaked to suit your customers and your business

GOOD

Tomato Risotto

Ingredients

• 40g Bisto® Vegetable Bouillon

• 75ml olive oil

• 2 onions, peeled and diced

• 2 cloves of garlic, crushed

• 650g arborio rice

• 75g sundried tomatoes, drained and sliced

• 2 tbsp tomato purée

• 1 tbsp fresh thyme

• 1 tbsp fresh basil, chopped, plus extra for garnish

• 800g spinach

Method

1. Bring 1.7l water to the boil and dissolve the bouillon to make your stock.

2. Heat the olive oil in a frying pan and cook the onions and garlic for 5 mins.

3. Add the rice and cook for 1 minute. Now add 500ml of the stock and stir until the stock is absorbed. Repeat this process until all the stock has been absorbed.

4. Add the sundried tomatoes, tomato purée, thyme and basil. Cook for 1 minute, then remove from the heat.

5. Wilt the spinach in a little water, drain, and season.

6. To serve, place the risotto on a bed of spinach on plates. Top with extra basil.

Serves 10 pair with Casillero del Diablo Reserva Especial Sauvignon Blanc for a fresh and expressive flavour

BEST

Mozz-otto: any dish benefits from a cheese injection – top with torn-up mozzarella and a drizzle of pesto. Or add shaves of Parmesan.

Serves pair with Casillero del Diablo Reserva Shiraz. The spice notes are ideal with aromatic tagines

MAIN

BETTER ++

Ingredients

Chicken Tagine

• 10 chicken pieces, skin on, such as breast and thigh

• 45g CHEF® Chicken Liquid

Concentrate

• 20ml olive oil

• 200g shallots, peeled and finely chopped

• 15g garlic cloves, peeled and sliced

• 1 inch ginger, peeled and grated

• 1 tbsp harissa paste or Moroccan spice mix

• 500g butternut squash, peeled and diced

• 800g MAGGI® Rich & Rustic Tomato Sauce

• 20g clear honey

• Roughly chopped fresh coriander, to finish

Method

1. Preheat the oven to 180C. Cut the chicken breasts in half and add to a bowl with the thighs.

Add 15ml liquid concentrate to the chicken pieces and mix well.

2. Heat the oil in a large pan. Add the chicken, skin-side down, and sear until browned. Remove from the pan and set aside.

3. Reduce the heat slightly, add the shallots and cook for 5-6 mins until golden. Add the garlic and ginger and cook for 30 secs before adding the harissa and cook for a further minute.

4. Add the squash and stir in. Arrange the chicken, skin-side up, on the shallots and squash. Pour over the tomato sauce, remaining liquid concentrate, 500ml water and the honey. Bring to a gentle simmer, stirring occasionally then transfer to a gastronorm pan to bake for 40 mins until tender.

5. Finish with the coriander and serve with a couscous salad.

GOOD +

BEST +++

Make it veggie: instead of chicken, use a mix of vegetables such as cauliflower, peppers and carrots. Sub the chicken concentrate for CHEF® Vegan Liquid Concentrate Chicken Taste.

Brioche Ice Cream Sandwich

Ingredients

• 400g blueberries

• 450g caster sugar

• 2g cinnamon

• 1kg Ben & Jerry’s Caramel Chew Chew

• 600g brioche buns

• 500ml whole milk

• 500ml double cream

• 125g Carte D’Or® Crème Brûlée/ Crème Caramel

• 150g butter

Method

1. Blueberry compote: place 50ml water and 100g sugar in a pan, bring to the boil and reduce by half. Add in the blueberries and cinnamon and allow to cook for a minute. Remove from the heat and place in a container, cover and allow to cool. Place in the fridge until required.

2. Ice cream: scoop the ice cream into a ring with the same diameter as the brioche bun and freeze. Repeat this until you have 10 rings of ice cream. Leave in the freezer until required.

3. French dip: cut the brioche buns in half. Place the milk, double cream and crème brûlée mix in a bowl and whisk together.

4. Across 2 frying pans add 350g sugar and heat to a caramel slowly.

5. Soak the brioche in the cream mix then add to the caramel in the frying pans. Add in the butter and allow the bread to caramelise then turn over and allow the other side to caramelise.

6. Remove from the pan straight to serving plates. Add the ice cream to the base of the bun and top with the blueberry compote. Top with the lid of the bun, skewer and serve.

GOOD + pair with Robinsons Fruit Cordials. The acidity means they work well with sweet desserts

Save time: buy blueberry or another summer fruit conserve instead of making the compote. If it’s very thick, loosen with fruit cordial, juice or water until it’s a dropping consistency.

Ice ice baby: make your own ice cream. Salted caramel with a swirl of summer fruits would work well. Add 1 tbsp of vodka to stop the ice cream from freezing too hard.