Time to shake up your cocktail hour with the Ultimate Espresso Martini 🍸 We’ve fallen in love with our latest discovery, Maggio’s Coffee pods @maggioscafe! This little baby couldn’t be easier, and will have you looking like a cocktail pro!
400 ml pouch Trident Coconut Cream 800 ml of chicken stock 1 lemongrass stem, trimmed and cut into four 4 kaffir lime leaves (optional) 2 spring onions, sliced on an angle 250 g chicken breast, diced 8-12 small button mushrooms, halved ½ teaspoon salt 1-11/2 tablespoons lime juice 1-11/2 tablespoons fish sauce 1 large chilli 4 lime wedges
In a wok combine coconut cream, stock, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes. Add chicken, mushrooms and salt, and simmer for 11/2-2 minutes. Season to taste with lime juice and fish sauce. Serve garnished with spring onion greens and a lime wedge. Serves 4
Preheat oven 160’c fan bake. Beat the sugar and butter until creamy then add the eggs, vanilla & cinnamon and beat until mixed. Add the rest of the ingredients and mix well with a spatula. Lightly grease a loaf tin and line with baking paper. Then pour the mixture in and cook for approx 55mins or until a skewer comes out of the middle clean. Cool in the tin and then slice to serve!
INGREDIENTS Blinis 1 cup of self-raising flour 1 large free-range egg olive oil 1 cup of semi-skimmed milk Unsalted butter for cooking
Topped with 110g crème fraîche 75 g Ocean Blue sliced smoked salmon 1 x 50g Black Pearl Siberian Caviar 1 x 20g packet of fresh dill, torn into 32 sprigs
For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter. Put a large non-stick frying pan on medium heat and add 1 small knob of butter. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.
Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.
Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.
Then simply top with your crème fraîche, smoked salmon, dill and caviar!
METHOD First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas.
Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Our go-to dip recipe is as simple as it is delicious! Sally O’Neil shows you just how quick and easy it is to pull together our Feta Whip to create this tasty snack 🙌
INGREDIENTS 200g Mt Athos Feta Cheese 2 cloves of roasted Garlic 1/4 of a Lemon 1 Tbsp Yoghurt 2 sprigs of fresh Thyme 1 Tbsp Olive Oil plus more to serve Handful of Pistachios Toasted Flat Bread to serve
METHOD Process feta and thyme leaves in a small food processor until finely chopped. Squeeze roasted garlic pulp into the processor and add the yoghurt. Add remaining oil and lemon juice and process until creamy and smooth. Top with olive oil and crushed pistachios and serve with a side of toasted flatbread.