recipes

Traditional Roast Chicken

Traditional Roast Chicken

Portions:6 servings
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Ingredients

  • 1 medium chicken
  • ½ onion
  • sprig of sage or 1 tsp dried sage
  • 1 lemon halved

Instructions

  • Preheat oven to 200°C/Gas 6.
  • Stuff all the ingredients into the carcass of the chicken, and drizzle with rapeseed oil.
  • Place the chicken breat down into an ANTA Salad Bowl.
  • Cook for one hour with an ANTA Salad plate on the top.
  • Remove from the oven, turn the chicken over and place back in the oven for 15 minutes to crisp up the skin without the plate. Insert a skewer between the breast and the leg, if the juices run clear then it is ready.

Notes / Tips / Wine Advice:

To serve, bring the bowl to the table and carve.
Serve the juice from the chicken which remains in the bottom of the bowl as a gravy.
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Course Chicken / Poultry

Lapjocks

Lapjocks

Portions:10 servings
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Equipment

Ingredients

  • 200 g unsalted butter
  • 200 g demerara sugar
  • 200 ml honey
  • 400 g porridge oats

Instructions

  • Preheat the oven to 180°C/Gas 4.
  • Melt the butter, sugar and honey in a saucepan, stirring occasionally.
  • Add the oats and mix well.
  • Transfer the mixture to a 20cm round cake tin and press down with the back of a spoon.
  • Bake in the oven for 15-20 minutes until the edges turn golden.
  • Leave to cool in the tin and then cut into wedges and serve on an ANTA Serving Plate.
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Course Pie

Gooseberry Fool

Gooseberry Fool

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Ingredients

  • 500 g red gooseberries or green
  • 3-4 tbsp caster sugar
  • 2 tbsp water
  • 300 ml double cream

Instructions

  • Top and tail the gooseberries and place in a pan with the water and sugar.
  • Bring to the boil then simmer until the gooseberries are soft.
  • Break down the goosberries with a fork and set aside until cool.
  • If the fruit was very tart you may need a little more sugar.
  • Whip the cream until it forms soft peaks.
  • Fold the gooseberries into the cream and pour into an ANTA pudding bowl and place in the fridge.
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Course Dessert / Fruit

Bacon and Onion Quiche

Bacon and Onion Quiche

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Ingredients

  • 300 g Plain Flour
  • 250 g Unsalted Butter
  • 2-3 tbsp Cold Water
  • 3 Bacon Rashers
  • 1 White Onion
  • 4 garlic cloves
  • 6 Eggs
  • 150 ml Full Fat Milk
  • 150 ml Single Cream
  • Handful of parsley chopped

Instructions

  • Preheat oven to 200°C/Gas 6
  • Cover the tart base with baking parchment and fill with baking beans, bake blind for about 15 minutes.
  • Meanwhile, slice the bacon into strips and finely chop the onions.
  • Fry the bacon in a heavy based pan until it begins to get crispy, remove from the pan.
  • Add the onion and cook until soft finally add the chopped garlic and cook for 2 minutes.
  • Whisk the milk, cream and eggs together.
  • Remove the pastry from the oven and reduce the heat to 180°C/Gas 4.
  • Sprinkle the onion, bacon and parsley over the base of the tart then pour in the liquid.
  • Place the tin on a baking tray and return to the oven, bake for about 30 minutes until just set in the middle and golden brown.
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Course Meat / Quiche

Oranges in Caramel

Oranges in Caramel

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Equipment

Ingredients

  • 6 oranges
  • 160 g granulated sugar

Instructions

  • Peel and finely slice the oranges and place in layers on an ANTA fruit dish.
  • Place the sugar in a heavy based frying pan, do not stir just tilt the pan as the sugar begins to melt.
  • Allow the sugar to melt and turn to a deep caramel colour; tilt the pan to ensure an even colour.
  • From a height, pour the caramel evenly over the oranges – lift the pan up and down as your pour to create a thread effect.
  • Serve in any ANTA dish for an impressive but easy dessert.
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Course Dessert / Fruit

Chocolate Soufflés from Anta Cook

Chocolate Soufflés from Anta Cook

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Equipment

Ingredients

  • 4 medium eggs separated
  • 2 tsp plain flour
  • 4 tbs strong black coffee ie expresso dissolve 3 tsp ground coffee in 4 tbs water
  • 100 g caster sugar
  • 150 g plain chocolate
  • 1 tbs ground almonds
  • 12 squares white chocolate

Instructions

  • Preheat oven 180°C/Gas 5
  • Grease 6 ANTA Small Mugs and dust with ground almonds
  • Melt the chocolate with the coffee in a bowl over boiling water, remove from heat and allow to cool slightly, stir in the flour, egg yolks and half the sugar and set aside.
  • Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is frim but not stiff, using a metal spoon gradually fold in the cooled chocolate mixture.
  • Fill the cups to 1.5cm /1/2 inch from the top.
  • Press 2 x squares of white chocolate to each cup of mixture before baking
  • Place the mugs into an ANTA baking dish and half fill with boiling water.
  • Bake for 20 minutes and serve in the small mugs straight from the oven

Notes / Tips / Wine Advice:

Cooks note: Stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix, it is then easier to fold in the remaining egg whites evenly.
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Course Chocolate / Side Dish

Aubergine Moussaka

Aubergine Moussaka

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Equipment

Ingredients

  • 4 aubergines
  • Salt
  • 1 yellow pepper sliced
  • 1 tbsp olive oil
  • 1 ltr homemade tomato passata
  • 1 tin anchovies

For the Topping

  • 75 g unsalted butter
  • 75 g flour
  • 600 ml warm milk
  • 4 eggs
  • Parmesan cheese

Instructions

  • Preheat oven 200°C/Gas 6.
  • Slice the aubergines lengthways, sprinkle with salt and place on baking tray for 20 minutes.
  • Wipe away the excess salt with kitchen paper and pat dry.
  • Return to the baking tray drizzle with olive oil and bake for about 25 minutes until soft.
  • Meanwhile slice the pepper and sauté until soft.
  • Place the aubergine slices in an ANTA baking dish, layering with the tomato passata and yellow peppers and slices of anchovy and anchovy oil.
  • Finish with a layer of aubergine.
  • Melt the butter add flour cooking for a few minutes, gradually add the milk and bring to the boil.
  • Whisk the eggs and gradually add to the white sauce.
  • Pour over the aubergine and sprinkle with grated Parmesan.
  • Bake for about 45 minutes until golden brown.
  • Allow to stand for about 5 minutes before serving
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Course Fish / Seafood / Side Dish / Vegetables

Tomato Fish Chowder

Tomato Fish Chowder

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Equipment

Ingredients

  • For the tomato sauce
  • 500 g onions chopped
  • 1 head of garlic chopped
  • 2 tbsp olive oil
  • 1 head of celery sliced
  • 1 kg of fresh ripe tomatoes on the vine
  • salt and pepper
  • For the soup
  • approx. 500mp/1pt fish or chicken stock
  • 700 g/1.5lb white fish
  • 2 onions
  • coriander

Instructions

  • Heat the tomato sauce, which you will need to dilute with stock, to your desired consistency.
  • Finely slice the onions and fry in a pan in a little olive oil until beginning to get soft.
  • Add the skinned fish fillets and fry for a few minutes on each side.
  • Carefully cut the cooked fish into large chunk and add – with the onions – to the warmed soup.
  • Serve in ANTA pasta dish sprinkled with black pepper and coriander.
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Course Fish / Seafood / Soup

Mushroom Puffs

Mushroom Puffs

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Equipment

Ingredients

  • 1 sheet ready-made puff pastry
  • 30 g butter
  • 1 shallot finely chopped
  • 1 tsp thyme chopped
  • 200 g chestnut mushrooms roughly chopped
  • 2 cloves garlic chopped
  • 2-3 tbsp double cream
  • Handful parsley chopped

Instructions

  • Preheat oven Gas 6 / 200ºC / 180ºC fan.
  • Cut the pastry sheet into eight slices, place on a baking tray and bake as directed until golden brown and well risen.
  • Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft.
  • Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.
  • Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.
  • Serve on an ANTA serving plate.
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Course Quiche
Diets Vegetarian

Sticky Sausages

Sticky Sausages

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Equipment

Ingredients

  • 12 good quality pork sausages
  • 3 tbsp marmalade

Instructions

  • Preheat oven to 200°C/Gas 6.
  • Place sausages in an ANTA Baking Dish and bake for 20 minutes, turning occassionally to achieve an even colour.
  • Spoon the marmalade over the sausages, coating evenly.
  • Bake for a further 10 minutes until browned and sticky.
  • Serve with mashed potatoes in an ANTA small mug
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Course Meat / Pork