Dream Team Recipes

Prep time: 1 minute Cooking time: 18 minutes INGREDIENTS 1/2 Cup heavy cream 1/2 Cup Grana Padano cheese (grated) 1 TSP dried basil Salt & pepper to taste INSTRUCTIONS Heat the cream in a saucepan and simmer on medium to low for about 15 minutes. Stir in the cheese, basil, salt and pepper.  Lower heat and simmer for 3 more minutes.

Prep time: 5 minutes Cooking time: 10 minutes INGREDIENTS 240g tomato ketchup 4 TBSP brown sugar 4 TBSP Worcestershire sauce 2 TBSP white wine vinegar 1.5 TSP Sriracha (add more if you like a kick) 2 cloves garlic (minced) 1 TSP English mustard 1 TSP salt INSTRUCTIONS Mix all of the above and stir thoroughly. Add to a saucepan and simmer gently for 10 minutes stirring regularly until it has thickened. Voila! Use it as a dip or a basting sauce while grilling as we did above.

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 

Prep time: 2 minutes Cooking time: 2 minutes INGREDIENTS 250g block of halloumi 1/2 cup plain flour 1 TSP chilli powder 1 TSP paprika 1 TSP salt 1 TSP ground black pepper Extra salt to taste INSTRUCTIONS Pre-heat your deep fat fryer to 190C. Cut your Halloumi into long fries (we did about 2cm thick). Mix the flour with the paprika, chilli powder, salt and pepper in a bowl and thoroughly coat the fries in the mixture. Spread out the fries in your basket (not touching) then fry for 2 minutes or until nicely browned. This is a super easy recipe and damn tasty :) Enjoy.

Prep time: 20 minutes (combined) Cooking time: 65 minutes (combined) For this meal you will be using two other "Dream Team" recipes. The ingredients listed below are separated out to cover each. INGREDIENTS - WHITE PARSLEY SAUCE 25g butter 25g plain flour 650ml milk salt and white pepper 2 TBSP parsley leaves (finely chopped) INGREDIENTS - BOLOGNESE 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INGREDIENTS - LASAGNE 250g grated mozzarella 3 TBSP grated parmesan   9 Lasagne sheets INSTRUCTIONS The first thing you will need to do is too make the Bolognese . During step 5 of the Bolognese start making your White Parsley Sauce . During step 6 of the Bolognese, place your lasagne sheets in a pan of boiling water and simme

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side of t

Prep time: 10 minutes Cooking time: 1 hour Serves 4 INGREDIENTS 4 chicken breasts (cubed) 100g chorizo 85g smoked pancetta 4 large chestnut mushrooms 4 cloves of garlic (minced) 1 large red onion  1 red pepper  1 green pepper  1 aubergine  6 tomatoes  2 cups chicken stock 4 TBSP tomato puree  1 cup passata  1 TBSP Italian herb mix  Handful of fresh basil 1 TBSP balsamic vinegar 2 TBSP olive oil Salt & pepper to taste INSTRUCTIONS Slice the onions, mushrooms & peppers. Chop the aubergine and tomato. Heat a casserole dish over a medium heat and add 1 TBSP olive oil. Add the chicken, season with salt & pepper then fry until sealed. Remove and set aside. In the same pan add the onion & garlic until softened. Add all of the vegetables and Italian herbs and fully coat.  Add the stock, puree, passata & balsamic vinegar and bring to a boil. When boiling reduce to a low/medium heat and simmer for 20 mins. Preheat the oven to 180C. A

Prep time: 7 minutes Cooking time:   6-8 minutes per batch INGREDIENTS 2 lbs sweet potatoes cut into thin fries 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon sugar 1 cup cornstarch 3/4 cup water. Vegetable oil for your deep fat fryer INSTRUCTION Heat your deep fat fryer to 190C. Cut your potatoes into thin fries. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Mix the cornstarch and water . Dip the fries into the cornstarch/water mix to thoroughly coat then allow the residue to drip off them. Move them to the fryer, you may need to do this in two batches as you don't want to overfill the fryer in case they all stick together. Fry each batch for 6-8 minutes until crispy, stirring them when needed to avoid them sticking together. After each batch is done, place them on kitchen towel and dust them with the paprika mix. Enjoy!! :) 

Prep time: 5 minutes Cooking time: 14 minutes INGREDIENTS 4 chicken breasts 2 TBSP smoked paprika 1.5 TBSP ground garlic 1 TSP salt 4 TBSP olive oil INSTRUCTIONS In a small glass mix the paprika, garlic powder, salt and olive oil to make the marinade. Place the chicken breasts on a flat surface and put cling film over them then use the flat end of a tenderiser to flatten the chicken to half its original thickness. Lightly coat each side of the breasts with the marinade.  Set the chicken aside for 20 minutes for the flavours to really permeate the chicken. Line a baking tray with kitchen foil and place the chicken on top. When you're ready to cook, preheat the grill on its highest setting then place the chicken about 4-6 inches from the grill. Cook for 6-7 minutes per side. Then serve. Enjoy :) 

Prep time:  10 minutes Cooking time:  25 minutes INGREDIENTS 4 large chicken breasts  80g cream cheese 8 slices streaky bacon 90g feta cheese 35g mozzarella 1 TBSP dried chives 1 TBSP garlic powder 2 TBSP olive oil Salt & pepper to taste INSTRUCTIONS Preheat your oven to 180C. Butterfly your chicken. (If you are unsure how to do it here is an  instructional video ). Cover the chicken with cling film on a chopping board and tenderise it to flatten. Add the cream cheese, feta, mozzarella, garlic powder and chives to a mixing bowl and beat until smooth, making sure the feta is completely broken up. Spoon 1/4 of the mixture onto the smaller side of each breast. Wrap the larger side of each breast over the smaller and tuck it under. Wrap each fillet in two slices streaky bacon or until completely covered. Lightly oil a baking tray then place each fillet onto the tray. Baste with olive oil. Add salt & pepper to taste. Place in the oven for 20 minutes o

Prep time: 15 minutes Cooking time: 8-10 minutes This recipe makes 2 pizzas INGREDIENTS - BASE 300g strong bread flour 1 tsp instant yeast 1 tsp salt 1 tbsp olive oil INGREDIENTS - SAUCE 150ml passata 2 TBSP fresh basil 3 cloves of garlic (minced) INGREDIENTS - TOPPING 200g block mozzarella circled and sliced Pinch of grated mozzarella 6 small mozzarella balls (3 per pizza) Sun dried tomatoes 3 slices Serrano ham (1.5 per pizza) 1 large chestnut mushroom sliced into 4 thin slices (2 per pizza) 6 green / black olives sliced (3 per pizza) Drizzle of garlic infused oil INSTRUCTIONS - BASE Pre-heat the oven to 220C. Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and slowly mix the flour into the water working from the middle out.  Separate the dough into two equal sized balls. Move the first ball to a lightly floured surface and knead for 3 mins, turning it periodically to flo

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS  1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mix. It wil

Prep time: 5 minutes Cooking time: 8 minutes INGREDIENTS 25g butter 25g plain flour 650ml milk salt and white pepper 2 TBSP parsley leaves (finely chopped) INSTRUCTIONS Melt the butter in a saucepan. Stir in the flour (roux) and cook for 1-2 minutes (the roux should be a wet-paste consistency). Take the pan off the heat and gradually stir in the milk small batches at a time, beating the mixture constantly to form a sauce. Once all of the milk is added return to the hob and bring to the boil. If you feel your sauce needs to be thickened, simply mix 1 TSP cornflour and 1 TSP water in a glass and stir, then pour this into your sauce as it simmers. Stir constantly. Simmer gently for 8-10 minutes and season with salt and white pepper. Stir in the parsley and serve.

Prep time: 15 minutes Cooking time: 25 minutes INGREDIENTS 300g spinach 6 lasagne sheets 650ml white parsley sauce ( click here for our home recipe which only takes 10 minutes) 200g poached salmon fillets, skinned and boned, broken into chunks (cooking time not included above) 150g raw, peeled king prawns Spicy Chorizo (we used the pre-sliced kind as it was easier to shred) 25g parmesan, grated 25g mozzarella (optional) INSTRUCTIONS Preheat the oven to 180C (fan).  Place the spinach in a large colander, pour over a kettle of boiling water, then run the cold tap through it to cool it down. When cooled squeeze the spinach to completely remove any excess water. Place the lasagne sheets in a pan of boiling water and simmer for 2 minutes. Rub a layer of butter around the bottom of your oven dish then pour a third of the parsley sauce into a small buttered oven dish and spread evenly covering the bottom. Top with half of the spinach, salmon, prawns and chorizo, then

Prep time: 10 minutes Cooking time: 8 hours 20 minutes INGREDIENTS 2kg Un-smoked gammon joint 1 bay leaf 1 carrot 3 garlic cloves 1 stick celery 1 onion 2 TBSP english mustard 9 TBSP honey Salt & ground black pepper to season 2 litres full-fat coke (or until joint is fully submerged) INSTRUCTIONS Put the onion, carrots and celery into the slow cooker, and rest the gammon on top. Pour in the coke, and add the bay leaf. Ensure that the gammon is fully submerged.  Cook on the low setting for 8 hours. When cooked pre-heat your oven to 170C. Use two forks to lift the ham from the slow cooker and place it on the baking tray to cool. You can discard the remaining contents of the slow cooker. Once cooled take a large knife and remove the skin from the gammon making sure to leave the layer of fat. Using the same knife then score the fat into diamonds. Add the full cloves of garlic between the score lines.  Mix together the honey and mustard in a bowl and add pl

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 4 large chicken breasts  115g cream cheese 90g feta cheese 85g pancetta  1 TBSP dried dill 1 TBSP garlic powder 2 TBSP melted butter Salt & pepper to taste INSTRUCTIONS Preheat your oven to 180C. Butterfly your chicken. (If you are unsure how to do it here is an instructional video ). Cover the chicken with cling film on a chopping board and tenderise it to flatten. Add the cream cheese, feta, garlic powder and dill to a mixing bowl and beat until smooth, making sure the feta is completely broken up. Spoon 1/4 of the mixture onto the smaller side of each breast then add a pinch of pancetta onto each, pushing it into the cheese.  Wrap the larger side of each breast over the smaller and tuck it under. Lightly oil a baking tray then place each fillet onto the tray. Melt the butter and drizzle it over the chicken to seal.  Add salt & pepper to taste. This recipe would be completed with a slice

Prep time: 20 minutes Cooking time: 7 minutes per batch INGREDIENTS 3 TSP paprika  4 TSP garlic powder 1 TSP hot chilli powder 1 TSP onion powder 1.5 cups plain flour 1 cup milk 2 eggs 8 large boneless chicken thighs cut in half  Salt and ground pepper to taste Vegetable / Sunflower oil for the fryer INSTRUCTIONS (Images below the instructions for guidance)  Remove the chicken from the fridge 20 minutes prior to doing anything. Combine the milk and eggs in a large bowl and whisk together. Add 2 TSP paprika, 3 TSP garlic powder, 1 TSP chilli powder and 1 TSP onion powder to the mix then salt and pepper to taste. Add the chicken to the mixture and leave submerged for 10-20 minutes.  In the meantime add the flour, 1 TSP garlic powder, 1 TSP paprika, salt and pepper into a food bag, seal it and shake thoroughly to mix.  Then evenly distribute 2/3 of the flour mixture covering the bottom of a wide baking tray.  Then one by one add the milk coated chicken into th

Prep Time: 10 mins Cook Time: 40 mins Serves: 4 INGREDIENTS 2 TBSP vegetable oil 1 TSP sesame oil 2 TBSP light brown sugar 3 TBSP honey 3 TBSP hoisin sauce 1 TBSP oyster sauce 1 TBSP soy sauce 1/2 TBSP dark soy sauce 1 TSP Chinese five spice powder 3 cloves of garlic (minced) 1 inch knob of ginger (minced) 2 TBSP runny honey (for during the roast) 2 pieces of pork tenderloin, approx 1 lb each Note: It is important to make sure you get the right cut of pork (pork tenderloin).  INSTRUCTIONS Place all ingredients into a mixing bowl. Place the pork in a large resealable food back and add the marinade, making sure the pork is thoroughly covered.  Marinade ideally overnight in the fridge but 1-2 hours will be fine. Take the bag out of the fridge 30 minutes prior to cooking to bring it to room temperature. Meanwhile preheat the oven to 180°C. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The meat should not touch