Collective purchasing will save your business money on all areas of consumable supply.

World Allergy Week 2018

This week sees the start of World Allergy week 2018. Catering for people with allergies can be daunting at first. You may think it is difficult and time-consuming. However, with the correct knowledge and ingredients, you can create a great allergy free menu.

We have dug into our blog archive to find these recipes from 2015, why not try them today!

Gluten-Free Pesto Pasta:

Special Dietary Requirement Recipes

Ingredients:

For the pesto: 100g Hazelnuts, 100g Grated Parmesan, Half a clove of garlic, 6 Tsp Olive Oil, One large handful of parsley, One large handful of basil, Juice of 1 lemon, Salt & pepper, Water, Gluten-free Spaghetti, Baby Plum Tomatoes, 1 Courgette (peeled into strips), Optional: Pine Nuts, Optional: Cheddar Cheese (grated).

Method:

  • In a blender, combine the ingredients for the pesto and blend well. Add a little water to get the right consistency.
  • Cook the pasta according to packet instructions. Add the courgette strips 2 minutes before the end time of cooking and drain both together. When draining, keep a small amount of the pasta water and put it, along with the pasta, back into the pan. Stir in the pesto.
  • Quarter the tomatoes and add these in. I like to stir in some grated cheddar cheese and a sprinkle of pine nuts for a little-added bite.
  • Finish in a bowl with a little parmesan on the top and a couple of basil leaves.
  • Enjoy!

Raw Chocolate Brownies: (Gluten Free)

Special Dietary Requirement Recipes

Ingredients: 100g (3 1/2oz) medjool dates (stones removed), 50g (2oz) dried strawberries or black cherries, 100g (3 1/2oz) smooth almond or cashew butter, 50g (2oz) whole blanched almonds, 50g (2oz) coconut oil, 1 1/2 tbsp agave nectar, 50g (2oz) dark chocolate, grated, 50g (2oz) dairy and gluten-free cocoa powder, 100g (3 1/2oz) dark chocolate, chopped, 2 tbsp coconut cream, 15g (1/2oz) pistachios (chopped).

Method:

  • Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm (7in) square cake tin.
  • Put the tin in the freezer for around 15 minutes, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
  • Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 minutes. Cut into squares and serve, or store in the fridge for up to a week.

Chicken Goujons (Egg, Dairy and Gluten Free):

Special Dietary Requirement Recipes

Ingredients: 400g pack chicken breast strips or breasts cut into even sized strips or chunks, 3 tablespoons plain flour (or corn flour if Gluten Free), 2 tablespoons oil, 4 tablespoons non-dairy milk, Two ends of a loaf of bread (use any bread you like, Gluten Free if needed).

Method:

  • Preheat the oven to 180°C
  • Place the bread in a food processor and whizz until the bread is fine breadcrumbs
  • Put the oil and milk in a small batter bowl and whisk until well mixed and frothy with a stainless steel whisk.
  • Put the flour on one plate and bread crumbs on another.
  • Coat each chicken strip well by rolling it in the flour, then transfer to the oil and milk emulsion and coat well in that too.
  • Place the strips on the breadcrumb plate and coat in the breadcrumbs by turning and patting them on.
  • Place the chicken on a flat stone such as a medium bar pan (you’ll need two of these) or a rectangle stone, and cook in the oven for 25-30 mins until golden brown.
  • Serve with chips or mash, peas, and plenty of sauces for dipping.

Meat Free Chicken a’la King:
Special Dietary Requirement Recipes

Ingredients: 1 box Fry’s Meat Free Chicken-Style Strips, 50g margarine (for frying), 250g punnet mushrooms, cleaned and sliced, 1 green pepper – sliced, 50g margarine, 1 tsp. crushed garlic, 60g maizena flour (mixed in ½ a cup water and ½ a cup milk or try dairy-free milk), 2 tsp. black pepper, Salt to taste, 250ml can fresh cream (or try Orley Whip Imitation Cream), Nutmeg to garnish, Parsley to garnish.

Method:

  • Melt margarine in frying pan and cook through Fry’s Strips. Drain and set aside. Fry mushrooms in remaining oil for 2 minutes and add green pepper and sauté for 5 minutes and set aside.
  • Sauce: add 50g margarine, crushed garlic and maizena flour mixture and stir continuously until mixture thickens. In a large pot, add sauce, fresh cream, strips mixture, black pepper and salt and simmer for 2 minutes. Sprinkle Nutmeg and parsley on top.

Schnitzel Vegan Burgers:Special Dietary Requirement Recipes

Ingredients: 2 Fry’s Golden Crumbed Schnitzels, 1 tbsp Margarine, 1/4 Onion, sliced, 2 tsp Olive oil, 2 Bread rolls of your choice, 2 tsp Oil of your choice, 50g Wild mushrooms, 10g Fresh rocket or lettuce, 1/2 Avocado (sliced).

Method:

  • Heat margarine in a thick based pan and fry onions until they start caramelising.  Drain and set aside.  Add 1 tsp olive oil to the pan, toast bread until golden brown and set aside.
  • Add 1 tsp olive oil to that pan and sauté mushrooms.  Drain and set aside.  Heat 2 tsp of oil and fry schnitzel until golden brown.
  • Build your burger using the bread, onion, mushroom, schnitzel, fresh rocket or lettuce and avocado.  Serve with a fresh side of salad of your choice.

We Can Source You All of the Ingredients You Need for All of These Recipes! Give Us a Call 01329 236821 to Place an Order and Get Cooking!