recipes

300g Mexican Chilli Orange Paste

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200g tinned chopped tomatoes

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200g white onion

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200g diced peppers

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400g tinned black beans

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10 eggs

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10 mini tortillas

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250g grated or small diced mozzarella

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15g chopped coriander

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Optional: Sliced jalapeño peppers

Optional: 5 sliced avocado

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

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Dipping Sauce:

200g Satay Paste

200ml coconut milk

Optional: 2 tablespoons ground peanut to garnish

1 whole medium chicken:
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100g Nasi Goreng Paste

2 tsp ground cumin

2 tsp smoked paprika

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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

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Sticky Chicken:

10 boneless chicken thigh fillets

200g Sweet Tamarind Sauce

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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

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20g finely chopped dill

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10 Scottish salmon fillets

200g Cuban Chimichurri

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1.2kg Aberdeen Angus beef mince 

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150g mayonnaise

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10 brioche buns

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

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10 American cheese slices

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30 pieces thin sliced chorizo

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30 pieces crinkle cut gherkins

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50g American mustard

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Salt

400g Mexican Chilli Orange Paste

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100ml Scottish whisky

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150g good marmalade

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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