Provender Brown Deli Summer Recipes 2021

Summer Recipes

ISSUE 1

SUMMER RECIPES

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Hello Food Lovers!

I am thrilled to be introducing you to Provender Brown’s very first recipe collection.

The team and I are asked all the time for ideas and recommendations and yet, even with over 3000 products in stock, I somehow draw a blank when I’m put on the spot!

And so, after only 16 years of deli life, we’ve come up with our own downloadable recipe book! Our first collection has arrived just in time to celebrate life returning to normal and although the dishes featured are quick and easy ideas, we promise they’re just the thing for impressing your friends and family.

We’ve featured 12 fabulous triedand-tested recipes covering a mix of snacks and starters, tasty mid-week suppers and - as you’d expect from Team PB - a few delicious cocktails to help while away those summer hours.

Our plan is to do a regular collection so please let us know if there’s something special you’d like to see featured.

Finally, the very clever team have linked all of the ingredients straight to our shop so you can click through and order everything you need to create each dish - isn’t technology marvellous? That’s clearly why we waited 16 years!

Happy cooking!

Diane x 2

Contents Breakfast Mediterranean Pancake Stack Moroccan Baked Eggs With Za’atar Toast

Starters & Snacks Thai Prawn Spring Rolls Chermoula Mussels Meat Pies

Salads Anchovy Salad Courgette And Mint Salad Strawberry And Feta Salad

Mains Chickpeas Catalan-Style With Saffron And Almond Picada Spicy Sweet And Zesty Nepalese Chicken Curry Mackerel Tortilla

Drinks The Perpperman Cocktail Rasberry Fizz Rhubarb Mule

Provender Brown

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Summer Recipes

Mediterranean Pancake Stack Serves 4

Serves 4

V

Ingredients

Method

2 tbsp olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 600ml Mutti tomato passata ¼ tsp Steenbergs chilli flakes ½ tsp Steenbergs oregano Pinch of sugar 110g Wessex Mill plain flour 2 eggs 200ml milk 75ml water Knob of butter 200g spinach 50g Black Bomber cheddar cheese 250g buffalo mozzarella Handful of 30-month aged parmigiano reggiano Salt & pepper

First make the tomato sauce by warming the olive oil in a saucepan and gently frying the onion for 5 minutes until soft.

Add the garlic for 1 minute then add the tomato passata, oregano, chilli and sugar and gently simmer for 20 minutes.

Season with salt and pepper.

Buy Ingredients For This Recipe here

While the sauce is bubbling, make the pancake batter by placing the flour in a bowl, making a well in the middle and adding the eggs and half the milk & water.

Using a whisk gradually combine the flour with the egg and milk mixture, adding in all of the milk and water to create a smooth batter.

Melt a knob of butter in a frying pan, wipe away the excess with kitchen towel and heat to high.

Pour 1/8th of the batter (a small ladleful) into the pan, swirl around and cook for a couple of minutes on one side until the pancake starts to come away at the sides.

Flip and cook on the other side for another minute or so then place on a plate and keep warm while you make the rest (around 8 in total).

Wilt the spinach, drain well and squeeze out any excess water before chopping finely.

To serve, place a pancake on a baking tray, cover with a spoonful of tomato sauce, a scattering of spinach and a small handful of cheddar and mozzarella. Continue until all of the pancakes are used, keeping a spoonful of sauce and cheese for the top. Finally sprinkle with Parmesan and place under a hot grill for 5 minutes until the cheese is browned and bubbling.

Delicious served with salad.

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MOROCCAN BAKED EGGS WITH ZA’ATAR TOAST Takes 25mins INGREDIENTS

METHOD

2tsp Steenbergs Za’atar 1 tsp Steenbergs Organic 4 Pepper mix 3tsp parsley chopped 100g softened butter 1 red onion chopped 1 red chilli chopped 1tsp Steenbergs Organic Cumin 1tsp Steenbergs Organic Paprika 1 tin Mutti chopped tomatoes 8/10 cherry tomatoes salt and pepper or Steenbergs organic perfect salt 4 free range eggs Wild Hearth White Sourdough Loaf

Preheat the oven to 180°C.

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Serves 4

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Place the softened (room temperature) butter into a mixing bowl and add the za’atar, peppercorns and parsley and mix together. Spoon out the butter mixture onto cling film and roll into a sausage shape. Chill the butter in the fridge until later.

In an oven proof frying pan fry together the onion, chilli and Steenbergs cumin and paprika for a couple of minutes.

Pour in the chopped tomatoes and cook for 5 minute until thick and reduced. Add the cherry tomatoes and cook for a further 2 minutes until they soften.

Season with salt and pepper or some of Steenbergs organic perfect salt. Make 4 little wells in the tomato sauce in the pan and break an egg into each one. Place the pan into the oven for 5 - 10 minutes or until your eggs are cooked to your liking.

While the eggs are cooking slice your sourdough loaf into thick slices and spread on the za’atar and peppercorn butter. Grill until golden brown. Serve the toast and top with a baked egg and some sauce from the pan.

Summer Recipes

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Summer Recipes

Thai Prawn Spring Rolls with Fresh Chilli Jam Takes 15mins

Serves 6

Ingredients

Method

10 Blue Dragon spring roll rice wraps

Chop the prawns and then fry in the sesame oil in a saucepan until pink. Add the soy sauce, briefly heat and then set aside.

Prawn mixture: 100g fresh raw king prawns 1 tsp Lee Kum Kee pure sesame oil to fry 1 tbsp of Kikkoman soy sauce Peanut Sauce mixture: 2 tbsp Tracklements Fresh Chilli Jam 2 tbsp crushed roasted peanuts Salad ingredients: 1 handful of basil 1 handful fresh coriander 2 stalks fresh peppermint 1/2 iceberg lettuce 1 carrot

GF

Mix the Fresh Chilli Jam and roasted peanuts, put in a bowl and set aside.

Shred the lettuce and julienne (or simply grate) the carrot.

Tear or chop the herbs and mix all of the salad ingredients together in a bowl.

Soak a rice wrap in a large bowl of water for 1 min until soft.

Spread the wrap out onto a chopping board. Fill with a good handful of the salad mixture, then the peanut mixture then a spoonful of prawn mixture. Fold in the sides of the wrapper then roll up into a pancake.

These will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter or make mini versions as an appetizer for your next gathering.

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Chermoula Mussels Takes 10mins Ingredients

Method

1kg fresh mussels, cleaned and de-bearded Discard any mussels that don’t close after being washed and cleaned!

Fry the red and white onions in the oil, add the fresh chilli and cook for 2-3 minutes on a medium heat.

2tbsp olive oil 1 red onion finely chopped 1 white onion finely chopped 1 fresh red chilli finely chopped 2 tsp Steenbergs Organic Chermoula 100ml Englert fish stock or white wine 50 g butter 1 bunch of roughly chopped coriander

Tip in all the mussels and add the wine/stock and place a lid on the pan.

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Serves 2

Turn up the heat and add the Steenbergs Organic Chermoula powder and cook for 1 minute.

Boil for 2/3 minutes. Until all the mussels have opened.

Add the butter and stir until melted.

Garnish with the coriander and more fresh chilli if you dare!

Discard any mussels that have not opened!!

Summer Recipes

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Provender Brown

Epronto Ragu Meat pies Takes 45mins Ingredients

300g plain flour 100g white wine 70g sunflower oil salt & pepper to season 1 jar of your favourite EPRONTO ragu You will need ramekins (about 8-9 cm in diameter) to keep the crust in place.

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Serves 6 Method Grease your ramekins (you could also use a large muffin tray) with a bit of oil and pre-heat the oven to 180°C. Mix and knead together the flour, wine, oil and seasoning to create an elastic and soft dough. With the help of a roller flatten the dough to about 4mm thick and then cut into discs slightly bigger than the ramekin size, to ensure that the sides of the ramekin are fully covered. Any leftover dough can be used as decoration on top of each pie.

You do not need to reheat the ragu, you can just add it to the crust (make sure to fill it to the brim) and place it in the oven for 20 to 30 minutes (oven at 180°C).

Summer Recipes

CANTABRIAN ANCHOVY SALAD Serves 4

Takes 15mins

GF

INGREDIENTS

METHOD

300g waxy salad potatoes 8 quail's eggs 5 tbsp brindisa north & south olive oil 4 tsp unio moscatel vinegar 1 clove of garlic salt and pepper 4 little gem lettuce 1 jar navarrico artichokes 1 jar el navarrico piquillo peppers 32 brindisa empeltre black olives 1 handful of basil leaves 1 jar Sangiolaro Anchovy Fillets

Steam the potatoes until tender, leave to cool in a colander then cut into 2cm pieces. Cook the quail’s eggs in gently boiling water for about 3 minutes, plunge into cool water for two minutes then peel and halve.

Make the dressing: whisk together the oil, vinegar and garlic. Season with salt and black pepper.

Compose the salad: on a base of whole lettuce leaves distribute the potatoes, artichokes, peppers, olives and basil leaves. Add the egg halves and finish with the anchovy fillets. Drizzle with dressing. Accompany with wild hearth sourdough bread.

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Strawberry and feta salad with Womersley Lime, Black Pepper & Lavender Vinegar

By Peter Sidwell

Ingredients

1 cantaloupe melon 1 red onion 1/2 cucumber 1 punnet of cherry tomatoes 1 punnet of Seahills Farm strawberries 2 tbsp of mixed seeds 170g of barrel-aged Feta 1 handful of Greek basil

For the Dressing:

50ml of Summer Harvest Rapeseed oil 20ml of Womersley lime, black pepper & lavender vinegar 5g Heather Hills honey 2g salt 1g Steenbergs black pepper

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V

Method Peel and cut the melon into 2cm cubes and place in a large salad bowl. Finely slice the red onion and add to the melon.

Cut the cucumber long ways in half and use a teaspoon to remove the seeds, then slice up and add to the bowl.

Cut the tomatoes in half and add to the salad. Slice the strawberries into about ½ cm slices and add to the bowl.

Sprinkle in the seeds and mix together In another bowl or spare jam jar, whisk together the ingredients for the dressing and then pour over the salad.

Take the feta and break with your hands or chop into small cubes or pieces. Mix the salad together, allowing all the dressing to coat the salad before sprinkling over the feta A final scattering of picked Greek basil will finish the salad perfectly .

Summer Recipes

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Summer Recipes

Courgette and Mint salad with Womersley Lemon Basil, Bay & Juniper Vinegar

By Peter Sidwell

Ingredients

Zest of 1 large lemon 2 tbsp of Womersley Lemon, Basil, Bay & Juniper Vinegar 50ml Gianni Calogiuri Lizzanello olive oil Salt and Pepper 4 courgettes 4 shallots 30g baby spinach 50g feta cheese, crumbled 50g roasted, chopped hazelnuts 1 handful of fresh mint

Serves 4

V

Method Zest the lemon into a large mixing bowl and whisk in the olive oil and vinegar to form a dressing. Season with salt and pepper.

Using a vegetable peeler, peel ribbons of courgette straight into the dressing. Mix the courgettes together to make sure the vegetables get coated. Peel and slice the shallots as thinly as you can and add to the courgettes.

Just before serving up the salad and not until, add the feta, nuts and fresh mint.

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Mackerel Piadina with Womersley Lemon, basil and juniper vinegar

By Peter Sidwell

Ingredients

4 mackerel fillets, boned 2 baby gem lettuce 1/2 lemon Salt Pepper 100ml sour cream 2 tbsp Fallot Capers Non Pareilles 2-3 tsp of Womersley Lemon, basil, bay and juniper vinegar 4 Crosta & Mollica Piadina Buy Ingredients For This Recipe here

Serves 4

Method Place a non-stick frying pan on a low heat. Using a sharp knife make small cuts into the skin about half way into the fillet, this will allow us to get some seasoning into the middle of the fish as well as on the outside. Drizzle a little olive oil onto the skin, using your hand rub the oil all over the skin.

Season with salt and pepper on both sides.

Place the fish skin side down into the frying pan and hold down the fillet for 1 minute so the skin does not curl up.

Cook for a further minute on the skin side then turn them over and cook for another 2 minutes, until cooked.

Meanwhile spread some sour cream down the middle of the piadinas, then add some capers, baby gem lettuce and season with salt and pepper.

Pour the vinegar into the pan while the fish is just finishing cooking, turn off the heat and allow the vinegar to bring all the flavours together. Place the fish on top of the lettuce and finish with a little more lemon juice. Roll up the piadinas and tuck in.

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Summer Recipes

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Provender Brown

SPICY, SWEET & ZESTY NEPALESE CHICKEN CURRY TAKES 40mins INGREDIENTS

METHOD

1 tablespoon of Nepalese Kathmandu Choyla paste 1 teaspoon (5g) of vegetable oil (or olive oil) 400g chicken 1 wedge of lemon 50ml Katy Rodgers natural yoghurt 1 finely sliced onion 1 handful of chopped coriander 2 cloves of sliced garlic 1/2 a mango cut thinly Tracklements Hot Mango Chutney (optional)

Heat the vegetable oil (or olive oil) in a pan, add the finely diced onions and cook until golden. Add chicken pieces into the saucepan and leave to sear for a few minutes before adding the Nepalese Kathmandu Choyla paste. Then add 50ml of water and leave to simmer a few minutes.

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SERVES 2

Next add 75ml of water, 50ml natural yoghurt, half the chopped coriander and the juice of one wedge of lemon into the saucepan and leave to simmer 25 minutes on a low to medium heat.

To serve; garnish with the rest of the chopped coriander. For an added crunch of flavour, lightly fry the sliced garlic and then sprinkle over the top of the dish.

Serve the chicken curry with mango slices, Previns naan bread or coconut rice along with pappadoms and hot mango chutney.

Summer Recipes

CHICKPEAS CATALAN-STYLE WITH SAFFRON & ALMOND PICADA

Vn GF

INGREDIENTS

METHOD

750g jar of Navarrico cooked chickpeas 125ml olive oil 2 finely chopped onions 10 grated medium tomatoes 50g blanched almonds 10 threads of Brindisia saffron A big handful of parsley 4 cloves of garlic Sea salt Freshly ground black pepper

Heat the oil in a heavy-based pan, add the onions and cook very gently for about 20 minutes, until translucent and sweet.

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Then add your ground almonds, saffron, parsley and garlic to the pan of chickpeas and sauce. Stir this in well to add depth of flavour to the dish, taste and season salt and pepper.

While these are cooking, with a pestle and mortar, pound the chopped almonds with the saffron, parsley and garlic.

Blend with 50ml of water and put aside.

Add the tomatoes to the onions and cook for a further 20 minutes. Drain the chickpeas and add to the pan with 200ml of water and heat through.

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The Pepperman Cocktail Ingredients

Preperation

50ml Rock Rose Gin 25ml Grapefruit juice 12.5ml Funkin Sugar syrup Steenbergs Pink peppercorns 3 Seahills Farm Strawberries Soda water

Fill the glass half of a cocktail shaker with ice Add the Rock Rose gin, grapefruit juice and sugar syrup Shake until a thin ice crust forms on the outside of the shaker.

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Vn GF

Fill a highball glass with ice. Single strain the liquor into the glass and top with soda water.

Garnish with a strawberry.

Summer Recipes

Rhubarb Mule Ingredients

Vn GF

Method

Gin Bothy Rhubarb Liqueur Add 35ml of Gin Bothy Rhubarb Liqueur to a glass with Fentimans Ginger Beer crushed ice. Top up with ginger beer. Finish with a squeeze Freshly Squeezed Lime Juice of lime. Garnish with a cinnamon stick.

Steenbergs Cinnamon Stick Drink neat on ice or with Prosecco. We also love adding a rhubarb & apple juice. Great as an accompaniment to Buy Ingredients For desserts.

This Recipe here

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Rasberry Fizz

Vn GF

Ingredients 35ml - 50ml Gin Bothy Raspberry Liqueur Dal Bello Prosecco Fresh Perthshire Raspberries A Sprig of Fresh Mint

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Preperation Add the Gin Bothy Raspberry Liqueur to a Champagne flute glass. Top up with Prosecco or Champagne. Add fresh raspberries. Garnish with a sprig of mint. Drink neat on ice or with a lemon tonic and a sprig of fresh mint. Great for accompanying desserts!

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