Recipes

Portobello Mushroom Burger with Truffle Mayo and Rocket

To make your mayo, mix the mayo, truffle paste and sherry vinegar together until well combined.

On a BBQ, or in a pan, cook your burgers for around 4-5 mins either side or until cooked to your liking. At the same time, cook your mushrooms for 3-4 mins, turning occasionally.
Assemble by toasting your bun, and adding a layer of the mayo on the bottom of the pan, add some rocket, then add your burger and then the mushroom. Then, add some more mayo on the top half of the bun and place on top.

Tandoori Lamb Chapati with Raita by Barry Horne

Serves 2

Ingredients:
6 tandoori lamb cutlets
1 pack of Shemin’s Chapati
250ml Estate dairy yoghurt
10g mint
½ cucumber
1 lemon

Method:
Cook the cutlets on a BBQ or a pan for around 2-3 mins per side, leave to rest for a couple of minutes.
To make the Raita, put the yoghurt in a bowl and finely chop the mint and add to the bow. Using a box grater on the course side, grate the cucumber and add to the bowl also. Season well with salt and pepper and a good squeeze of lemon juice.
Warm your chapati either on the BBQ or in a dry pan for 1-2 mins per side and carve the lamb cutlets. Place in the chapati and add a good dollop of the Raita.

BBQ Leg of Lamb with Salsa Verde & Chargrilled Veggies

To make your salsa verde, get a bowl and add the dijon, garlic, vinegar and oil and whisk together. Add the lemon juice and capers and finely chop all the herbs and add to the bowl. Mix together and leave to one side whilst you cook the meat and veg.

Korean Bavette Bibimbap

Start with curing your egg yolks as these take some time, mix together the soy, vinegar and sugar and whisk until the sugar is dissolved. Pour into a container and add your egg yolks gently, taking care not to break them. Let your egg yolks cure for 2-3 hours, after that time, they will firm up a lot.
Cook your rice by using the absorption method; wash your rice first until the water runs clear, add your rice to a saucepan and cover with double the amount of water. Place on a high heat and bring to the boil, as soon as it is boiling, drop the heat down to a simmer and cover loosely with a lid and cook until most of the water has evaporated. Cover fully with the lid, turn the heat off and leave to steam for 5-10 mins. It's very important to never stir the rice at any point, until you're going to serve it.

Philly Cheese Steak by Barry Horne

Serves 2 generously:

Ingredients:
ribeye (sliced thinly)
1 small onion (diced)
½ green pepper (diced)
500g sliced processed cheese
100g Parmesan
cornflour to thicken
salt & pepper
2 soft hot dog rolls

Method:
Get a saucepan on a medium heat and add the milk. When the milk comes to the boil, add the processed cheese and parmesan and whisk until incorporated. If you would like it thicker then add some corn flour mixed with a little milk and bring to the boil and it will thicken. Keep in a warm place until ready to use.
Meanwhile place a large pan on a high heat, season the sliced beef generously and sear to get some colour. When coloured remove from the pan and place on a plate while you fry the onions and peppers in the same pan. Cook the onions on a medium high heat tossing occasionally until a little softened, then add the beef back in.
Slice open the rolls, load in the beef mix and smother with the cheese sauce. Don’t forget your napkins for this one!!

Breakfast Crumble by the Munch Brunch Kids

Brunch Crumble by The Munch Brunch Kids
The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
And, we're delighted that they're sharing their delicious recipe for Brunch Crumble - perfect for when you need a non-meaty treat. Enjoy it with The Estate Dairy Yoghurt which we stock and deliver.