2026 Food Service Brochure September 2026 - Flipbook - Page 14
WORLD FOODS
RECIPES
FROM OUR TEST KITCHEN
PERFECT THAI GREEN
CURRY
SERVES 2
•
•
•
•
•
•
•
•
1 tbsp Vegetable Oil.
2 Spring Onions, thinly sliced.
200ml Thai Taste Coconut Milk.
1 tbsp Thai Taste Green Curry Paste.
1 tsp Thai Taste Fish Sauce.
1 tsp Thai Taste Palm Sugar.
4 Baby Sweetcorn, cut into quarters lengthways.
1 Bird's Eye Chilli (or ¼ large sweet pepper),
deseeded and thinly sliced.
• 75g large fresh (or cooked) Prawns.
• 25g small Mangetout (about 4-5 pods).
• 200g Thai Sticky Rice.
METHOD
• Heat the oil in a large frying pan over medium heat
and add the spring onions. Fry for about 30 seconds
then add a tbsp of coconut milk and the curry paste.
• Cook stirring continuously for another minute and
then add the rest of the coconut milk, the 昀椀sh sauce
and the palm sugar. Increase the heat and bring to a
gentle boil/simmer whilst stirring constantly.
• Add the sweetcorn and sweet pepper, stir and
reduce the heat a little if necessary, but maintain a
constant simmer.
• Allow to simmer for 2 minutes and add the prawns
and the mange tout. Stir and cook for a further 2-3
minutes until the prawns are cooked through.
• Serve immediately with jasmine or sticky rice.
14
GHERKINS IN
BLANKETS
SERVES 4-6
• Mrs Elswood Whole Sweet
Gherkins (sliced into spears)
• 300g Streaky Bacon (It is equally
delicious with turkey, pork and
plant-based* bacon.)
*If you are using plant-based bacon,
you may need to use a cocktail stick
to keep the vegan bacon in place.
METHOD
• Preheat the oven to gas mark 6,
200°c, fan 180°c. Cover a baking
sheet in foil
• Wrap each pickle spear in your
chosen bacon until you run out
of bacon strips. Place them on a
baking tray.
• Cook in the oven for 10-12
minutes until the bacon is fully
cooked. Serve with a dip as an
appetiser or by themselves as a
side to your main meal.
www.empirebespokefoods.com
