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Burgen Wholegrain & Cranberry is packed with the wholegrain goodness
of wheat and oats, and just the
right balance of great tasting
cranberries. Use delicious Burgen Wholegrain & Cranberry
to put a twist on some
favourite recipes.
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Welsh rarebit on Burgen Wholegrain & Cranberry
toast with watercress
salad and citrus dressing
For the Welsh rarebit:
55g/2oz low-fat mature
Cheddar cheese
55g/2oz Gruyere cheese
2tsp Dijon mustard
Worcester sauce,
to taste
Tabasco sauce, to
taste
1tbsp chives, chopped
½ egg, beaten
Salt and pepper
2 slices of Burgen Wholegrain
& Cranberry bread
Cranberry jelly,
to spread
For the watercress salad:
Handful of watercress
leaves
Handful of wild rocket
Handful of baby spinach
leaves
For the dressing:
4tbsp olive oil
Zest of 1 orange
squeeze of orange
juice
1tsp elderflower
cordial
½ tsp white wine vinegar
salt and pepper
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| Pre-heat the grill |
| Mix the Cheddar cheese and Gruyere
together, and
set aside 2tbsp
for later |
| Stir in the mustard, dash of Worcester
sauce, Tabasco,
chives, egg
and seasoning |
| Toast the bread until lightly golden
on each side and spread generously with cranberry jelly |
| Spoon the cheese mixture on to the
toast and spread it out evenly, making sure it reaches the
edges |
| Sprinkle over the remaining cheese
and grill until melted and golden brown |
| For the salad, toss the watercress,
rocket and spinach together in a bowl |
| To make the dressing, whisk together
the olive
oil, orange
zest and
juice, elderflower
cordial,
vinegar and
seasoning
in a bowl until combined |
| To serve, cut the toast in half, transfer
to a serving
plate and arrange the salad leaves alongside |
| Drizzle a little dressing over the
salad to
serve |
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Chicken Salad Sandwich on Burgen Wholegrain & Cranberry
bread
2 slices of Burgen Wholegrain & Cranberry
1 large cooked chicken
breast
A handful of gem
lettuce, chopped,
washed and drained
thoroughly
75g of mayonnaise
A pinch of salt
and pepper
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| Spread a few tablespoons of
mayonnaise
on the bread
and top with Little Gem lettuce and the sliced cooked chicken |
| Sprinkle with salt and pepper> |
| Finish with another slice of
the bread, lightly
spread with
mayonnaise |
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Burgen Wholegrain & Cranberry herb-crusted
cod with minty new potatoes
and asparagus
For the Burgen Wholegrain & Cranberry and herb-crusted
cod:
4 x slices of Burgen
Wholegrain & Cranberry
bread,
crusts removed
Small handful of
flat-leaf parsley
Small handful of
chives
1 lemon, zested
2tbsp olive oil
Salt and pepper
4 x 150g/5oz cod
fillets, skinned and boned
Olive oil
For the new potatoes:
785g/1¾ lb baby new potatoes (approx)
A knob of unsalted butter
A handful of mint, shredded
Salt and pepper
For the asparagus:
675g/1 ½ lb asparagus (approx)
Lemon wedges, to serve
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| Pre-heat the oven to 220C/425F/Gas 7 |
| To make the crust, place the bread in
a food processor with
the parsley and chives and blend until you have fine breadcrumbs |
| Tip into a bowl and stir in the lemon
zest, olive oil and seasoning |
| Season the cod fillets and spread the
Burgen Wholegrain & Cranberry
crumb mixture evenly
on top, pressing it
down to ensure it sticks |
| Heat a little oil in a non-stick frying
pan and fry the cod, crumb side up for 1-2 minutes. Transfer
to the oven and bake for 8-10 minutes, or until the cod is cooked
through and the crust is golden |
| Bring a pan of water to the boil and
cook the new potatoes for 8-10 minutes, or until tender. Drain
and return to the pan. Stir in the butter, mint and seasoning |
| Steam the asparagus for 4-6 minutes,
until tender |
| To serve, transfer the cod to serving plates and spoon the
potatoes and asparagus alongside. Serve with lemon wedges |
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