***RECIPE*** Caramelised Red Onion & Goats Cheese Tart

You will need:

The Bay Tree Caramelised Red Onion Relish

Pack of puff pastry

Goats cheese

Balsamic Vinegar

Pre-heat oven to 200°C.  Roll out a pack of puff pastry on baking tray and lightly score a border 2cm wide making sure not to go completely through the pastry.  Spread a generous helping of Caramelised Red Onion Relish inside the border and top with slices of goats cheese.  Bake for 20 minutes at 200°C.  Drizzle the tarts with Balsamic Vinegar just before serving.  

***RECIPE*** Sticky Ribs

Chinese Style Sticky Ribs

You will need:

Ribs, water, Chinese Sticky Rib Sauce

Place approx. 750g of ribs in a roasting dish.  Mix half a pouch of Chinese Sticky Rib Sauce with 100ml of water and pour over the ribs.  Cover and cook in the oven at 180^oC for 40-45 mins or until tender.  Remove from the oven and glaze with the remaining half of the pouch of sauce and return, uncovered to the oven for a further 15 mins or until the sauce is thick and sticky.

***RECIPE*** Seafood Noodles

Seafood Noodles

You will need:

King Prawns, Squid, Noodles (fresh or frozen),

The Bay Tree Pepper, Lime & Chilli Stir Fry Sauce

Add noodles to a large pan of boiling water and boil for three minutes or until tender.  Drain, rinse under hot water and place to one side.  Shell and devein the prawns, clean the squid and cut into rings.  Heat a little oil in a wok and add the prawns, squid and Pepper, Lime & Chilli Sauce.  After 3-4 minutes add the noodles, keep tossing until heated through. 

Serve immediately and enjoy!

***RECIPE*** Crumble Top Mince Pies

Makes 12 to 18 pies – depending on size of tins and how thickly you roll your pastry!

For the Pastry:

½ lb / 225g Plain Flour

5oz / 140g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

½ level tbsp Icing Sugar

½ Level tbsp Caster Sugar

½ pinch of salt

1 Free Range Egg Yolk

2 to 3 tbsp of very cold water

1.    If you are using a food processor – whizz the flour, icing sugar, caster sugar and salt for a few seconds. Add the cold butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water).

2.    If making by hand – mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs. Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water).

3.    Cover or wrap the pastry and chill in fridge for 30 minutes.

For the Filling:

The Bay Tree Indulgent Mincemeat

4oz / 110g Plain Flour

2oz / 50g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

2oz / 50g Demerara Sugar

1.    Place all ingredients into a food processor and whizz until the mix resembles breadcrumbs. Or rub the butter into the flour until the mix resembles breadcrumbs and then stir in the sugar with a knife.

2.    Lightly roll out the pastry and cut into circles to line the tin.

3.    Place a heaped teaspoon of The Bay Tree Mincemeat in each pie.

4.    Top with a teaspoon of crumble mix.

5.    Bake in the oven at Gas Mark 6, 200°C fan 180°C for 20 – 25 minutes.

6.    Once cooked leave in the tin for a couple of minutes then remove them and cool on a wire rack.

7.    Dust icing sugar over the top before serving