recipes
Orange Syrup Cake
Orange Syrup Cake
Ingredients
- 200 g unsalted butter at room temperature, plus extra for greasing
- 200 g demerara sugar
- 3 large free-range eggs
- 1 teaspoon vanilla essence
- 200 g ground almonds
- 100 g coarse polenta
- 2 oranges
- 1 teaspoon orange blossom water
- 1 teaspoon gluten-free baking powder
SYRUP
- 5 cardamom pods
- 250 ml orange juice (from 3-4 oranges)
- 30 ml orange blossom water
- 125 g golden caster sugar
Instructions
- Preheat the oven to 160°C/320°F/gas 2½.
- Line a tin with greaseproof paper and grease with butter.
- Beat the butter and sugar in a large bowl until fluffy.
- Slowly beat in the eggs.
- In a small bowl, combine the rest of the ingredients and mix with the butter, eggs and sugar.
- Pour the mixture into the tin and bake for 40 to 50 minutes until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove from the oven and allow to cool in the tin before turning out onto a plate being careful as the cake is very fragile.
- To make the syrup, crush the cardamom pods with the back of a knife or a pestle and mortar.
- Add all of the ingredients in a saucepan and simmer until reduced and thicker.
- Prick the cooled cake all over with a skewer, then brush generously with the syrup.
Notes / Tips / Wine Advice:
Serve with a dollop of crème fraîche or yoguhurt and an extra drizzle of syrup.
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Bean Salad
Bean Salad
Ingredients
- 500 g dried cannelli beans 2 x 400g/14ozcans
- 1 large onion
- 4 celery stalks
- 2 cm ginger /1 inch
- 2 chillis
- 2 garlic cloves
- 1 nutmeg
- 1 bay leaf
- Salt and pepper
- Olive oil
Instructions
- Soak beans overnight as pack instructions.
- Heat oven to 170C / 150C fan / gas 3
- Finely chop onion and gently fry in a little olive oil, addfinely sliced celery and diced ginger, chilli and garlic and continue cooking until soft.
- Add the finely grated nutmeg(about ½-1 nutmeg), bay leaf and season.
- Drain the beans and rinse well–add to the onion mix adding about 500ml / scant pintwaterand bring to simmering point then/ pour into ANTA salad bowl, the beans should be covered by about 2cm/1 inch of water.
- Place an ANTA plate on the bowl and bake inoven for about 1–1 1/2 hours.
- If using canned beans, rinse well and add to cooked onion mix, add about 500ml / scantpint water and bring to the boil and simmer four about 5 minutes.
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Super Easy Vegan Sorbet
Super Easy Vegan Sorbet
Equipment
Ingredients
- 500 g Frozen mixed Summer fruit
- 2 tbs caster sugar
- 6 leaves fresh mint
Instructions
- Take the fruit out of the freezer and leave out for 5 minutes to slightly defrost.
- In a food processor, add the fruit and sugar and slowly start to blend. If it is very stiff, add a very small amount of fruit juice or water.
- Finally add the fresh mint and either serve straight away or keep in the freezer until needed.
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Onion Tarte Tatin
Onion Tarte Tatin
Ingredients
- 8 medium red onions
- vegetable oil
- 200 g plain flour
- 125 g unsalted butter
- 2 tbsp water
- 1 tsp balsamic vinegar
- salt and pepper
- rocket leaves
- parmesan
Instructions
- Preheat oven 200°C / Gas 6.
- Finely slice the onions and cook slowly in a heavy pan until really soft, turning from time to time.
- This will take at least 30 minutes.
- Meantime make the pastry – sift the flour into a large bowl, cube the butter and rub into the flour until it resembles bread crumbs.
- Using a knife stir in just enough cold water to form a dough.
- Mix the cooked onions with the balsamic vinegar and season. Tip onto an ANTA dinner plate. Roll out the pastry to form a circle slightly larger than the plate.
- Carefully lift it and place over the onions and press down over the edge of the plate. Bake for 20–30 minutes until the pastry is golden and firm. Remove from the oven and let it stand for 5 minutes.
- Run a knife round the edge of the plate trimming off any excess pastry, place an ANTA serving plate over the top of the pastry and carefully turn the whole thing upside down.
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Light Tomato Mayonnaise
Red Onion Relish
Equipment
Ingredients
- 2 Red Onions
- 50 g Butter
- 1 Tbsp Brown Sugar
- 1 Tbsp Red Wine Vinegar
Instructions
- Chop the onions in to slices.
- Over a medium heat melt the butter in a saucepan and add in the onions.
- Fry for a 2-3 minutes.
- Add the sugar and red wine vinegar.
- Turn the heat down and simmer for 20 minutes, stirring regularly so that the sugar does not burn.
- Once reduced serve straight away or store in an air tight container.
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Scallops Caorunn
Scallops Caorunn
Equipment
Ingredients
- 1 crusty white roll
- 1 tbsp rapeseed oil
- 6 scallops with roe
- knob of butter
- 1 bunch parsley finely chopped
- 1 tbsp Caorunn gin
Instructions
- Warm an ANTA serving plate in the oven.
- Coarsely grate the roll and fry in a little oil until golden brown, turn onto a plate to cool.
- Fry the scallops in half the butter for about 2 minutes, turn and fry for another couple of minutes, remove and keep warm.
- Then fry the roes for about a minute on both sides.
- Stir the parsley into the bread crumbs, spoon onto the warmed plate making six nests.
- Place a scallop and roe on each nest pouring any juices equally over the nests.
- Heat the gin in a pan, bring to the boil and pour into a ladle.
- In front of your guests pour the gin over the scallops and roe and set alight.
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Chocolate Chip Cookies from Anta Cook
Chocolate Chip Cookies from Anta Cook
Equipment
- 2 baking trays
Ingredients
- 100 g butter
- 75 g soft brown sugar
- 1 tbsp golden syrup
- 175 g self raising flour
- 100 g dark chocolate chips
- 1 tbsp milk
Instructions
- Pre-heat oven to 180°C/ Gas 4
- Grease x 2 baking trays
- Cream butter and sugar until light.
- Stir in remaining ingredients.
- Place a teaspoonful on prepared tray
- Bake for 8-10 minutes
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White Chocolate and Cranberry Flapjack
White Chocolate and Cranberry Flapjack
Equipment
- greaseproof paper
Ingredients
- 175 g butter
- 175 g light brown sugar
- 175 g golden syrup
- 1 tsp cinnamon
- 250 g porridge oats
- 150 g white chocolate
- 100 g cranberries
Instructions
- Pre-heat oven to 140°C and line an ANTA Baking dish with greaseproof paper.
- Melt the butter, sugar, syrup and cinnamon in a pan.
- Stir in the the porridge oats
- Chop 100g of chocolate in to small pieces and add to pan with cranberries.
- Press in to the baking dish and bake for 30-40 minutes.
- Remove from oven and allow to cool.
- Once cool melt the white chocolate and drizzle over the top.
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Wild Trout Terrine
Wild Trout Terrine
Equipment
- ANTA porridge bowls
- shallow pan
- small pan
- tinfoil
Ingredients
- 1 kg flaked trout
- 200 ml double cream
- 125 g unsalted butter
- ½ small courgette
- lemon Juice and zest of a
- 1 small red chilli fresh
- Sea salt to season
- freshly ground black pepper to season
Instructions
- Pre-heat oven to 180°C.
- Clean and gut the trout and put 25g of butter in the cavity and season with salt and pepper.
- Wrap in tinfoil and bake for 20 minutes.
- Allow to cool, remove the head, skin and bones.
- Flake the meat with a fork and set aside.
- Slice the courgette thinly and deseed and slice the chilli in half.
- Melt the remaining butter in a shallow pan over a low heat and remove the froth to clarify it.
- Soften the courgette slices and chilli halves in the butter until slightly coloured.
- Heat the cream slowly in a small pan until it thickens.
- Allow to cool, chop the chilli and add it together with the lemon juice and zest to the trout.
- Season with salt and pepper and pack it into two ANTA porridge bowls.
- Decorate the tops with the courgette slices and seal with melted clarified butter.
- Chill in the fridge and serve spread on crisp breads from an ANTA serving plate.
