recipes

Summer Rolls:

10 rice paper sheets (about 22cm diameter) 

200g firm tofu

100g cooked rice vermicelli (about 50g dried)

20 sprigs coriander

30 mint leaves

5 spring onions, finely sliced

10 lettuce leaves, shredded

‍

Dipping Sauce:

200g Satay Paste

200ml coconut milk

Optional: 2 tablespoons ground peanut to garnish

1 whole medium chicken:
‍

100g Nasi Goreng Paste

2 tsp ground cumin

2 tsp smoked paprika

‍

Dressing:

100g Cuban Chimichurri

80g sour cream

20g cream cheese

Rice:

670g uncooked brown rice (to make approx. 2kg cooked rice)

200g shredded carrot

200g tinned corn

200g edamame, blanched

1 lime, cut into 10 wedges

10g white sesame seeds

‍

Sticky Chicken:

10 boneless chicken thigh fillets

200g Sweet Tamarind Sauce

‍

Dressing:

200g Sweet Tamarind Sauce

250g sweet chilli sauce

Scallops:

400g Sweet Tamarind Sauce

50 Scottish scallops
 

Couscous:

200g Cuban Chimichurri

650g couscous

800ml boiling water

Grated zest of 1½ lemons

30g chopped coriander

400g Cuban Chimichurri

‍

20g finely chopped dill

‍

10 Scottish salmon fillets

200g Cuban Chimichurri

‍

1.2kg Aberdeen Angus beef mince 

‍

150g mayonnaise

‍

10 brioche buns

‍

Salad (e.g. lettuce leaf, tomato slice)

‍

10 American cheese slices

‍

30 pieces thin sliced chorizo

‍

30 pieces crinkle cut gherkins

‍

50g American mustard

‍

Salt

400g Mexican Chilli Orange Paste

‍

100ml Scottish whisky

‍

150g good marmalade

‍

10 slow cooked rib racks

Chicken:

500g boneless skinless chicken thigh fillets, diced into bite sized pieces

100g Korean Bulgogi

175g corn starch

2 chopped spring onions to garnish 
 

Dip:

100g Korean Bulgogi

50g sriracha or sweet chilli sauce

50g orange juice

100g Nasi Goreng Paste

‍

100g Satay Paste

‍

350g chicken thigh diced

‍

10 bamboo skewers

‍

100ml coconut milk or sweet chilli sauce

‍

1 spring onion, chopped to garnish