Preheat the oven to 220oC. Brush the sheets of filo pastry with melted butter and arrange two sheets on top of one another. Repeat this with the remaining sheets to form three piles. Place a spoonful of Staffords Quince Jelly in the centre of each pastry sheet.
Place the herbs, Stilton and seasoning into a bowl and mash together. Divide the Stilton mash between the three sheets. Fold up or crunch up each sheet to create three parcels. Brush each with melted butter. Place on a baking sheet and bake in the oven for 4-5 minutes, or until crisp and golden. Serve.
600g cooked or fried boned chicken
2 slices white bread
2 small eggs
10 ml freshly chopped ginger
10 ml curry powder
500g Portobello mushrooms
1-2 red bell peppers
2 small zucchini
Vesuvio Olive Oil
Staffords Sweet Chilli Sauce
Cut meat in small quarters. Grind meat together with the bread (in two portions) with a hand blender and place in a bowl.
Peel the ginger root. Using a hand blender, chop the scallions together with the ginger.
Combine everything with the meat seasoning and add salt, pepper and curry. Assemble everything and leave in the freezer for 20 minutes.
Clean the Portobello mushrooms with kitchen paper and cut in half. Cut red bell peppers in half and discard the seeds. Cut in large quarters. Wash and dry the zucchini and cut them in slices of 15 mm. Form small meat balls (about 5 ml of chicken meat mixture) and put them on the spit, alternating mushrooms, red bell peppers and zucchini.
Brush with olive oil and barbeque, fry in pan or grill in pre-heated oven.
Serve with Staffords Sweet Chilli Sauce. Serves 6.
Mash avocado, stir in curry powder and salt. Put a good 5 ml of avocado mixture in one corner of wrap. Brush edge with water. Fold over in a triangle, press to seal. Repeat with remaining wraps. Deep fry 4 triangles at a time until golden, about 3 minutes, keep warm until all are cooked. Serve 6 per serving with 60 ml Staffords Mint Sauce. Serves 4.
Vesuvio Olive Oil
1 garlic clove, peeled and crushed
coarse salt and freshly ground pepper
24 extra large king prawns (frozen or fresh)
1 slice white bread
olive oil for frying
50 ml almonds
50 ml hazel nuts
3 garlic cloves, peeled
leaves of 1 twig of flat-leaf parsley
15 ml paprika
1 red capsicum
10 ml chilli paste
60 ml Staffords Balsamic Vinegar
60 ml sherry vinegar
Vesuvio Olive Oil
salt and freshly ground pepper
To cook the Prawns:
Mix olive oil and garlic, crushed with a hand blender in a bowl, season and set aside. Remove heads and shell of the prawns, leaving the tail fins intact. Devein and brush the prawns with olive oil. Fry until pink (about 2 minutes on each side) in a barbeque pan.
To cook the Romanesco Sauce:
Fry bread in a small amount of olive oil until golden and crisp, then set aside to cool off. Roast the almonds and nuts in hot oven, set aside to cool, and peel. To peel, scrub the nuts and almonds with a paper towel.
In the already preheated oven, roast the capsicum from all sides under high heat until they are dark brown and the skin starts to lift. Place them in a pot and cover with lid. Set aside for 10 minutes to cool. Peel and cut in the middle and discard the seeds.
Chop the parsley. Chop bread together with the nuts and garlic with a hand blender. Add the remaining ingredients except the Staffords Balsamic Vinegar and olive oil and chop to a smooth consistence. Add the Staffords Balsamic Vinegar and olive oil. Season according to taste and serve as a dip for the prawns. Serves 6.
8 large baby marrows, cut lengthwise into thin strips
100 ml Vesuvio Olive Oil
4 ml salt and freshly ground black pepper, to taste
1 clove garlic clove, crushed
juice of 1 lemon
80 ml plain yoghurt
5 ml Staffords Dijon Mustard
1 handful fresh mint
1 red chilli, seeded and finely chopped
½ red sweet pepper, seeded and chopped
50 ml olive oil
Brush the baby marrow strips with Vesuvio Olive Oil on both sides to prevent them from sticking. Place the strips on a heated griddle pan until they turn golden brown. If you do not have a griddle pan, place the marrow strips on a baking sheet under a preheated grill until golden brown. Turn the strips and grill the other side. Season with salt and freshly ground black pepper while still warm.
Mix the garlic, lemon juice, yoghurt and Staffords Dijon Mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve. Serves 8.
Brush base and sides of deep 30 cm square cake pan with butter. Heat oil in medium frying pan. Cook onions stirring until soft. Cool.
Combine onion, Staffords Old Style Dijon Mustard, egg, cheese, zucchini and basil in medium bowl. Mix well. Pour mixture into prepared pan. Bake in moderate oven about 25 minutes or until lightly browned and set.
Cut into squares and serve. Serves 6.
Spray baking sheets with non-stick spray. Cut square shapes out of pastry and prick with a fork. Slice tomatoes and place on pastry to create a fan shape. Spread a little ricotta cheese over the tomato, then spread a little Staffords Dijon Mustard evenly over the tart with a sprinkling of salt. Blend together the Vesuvio Olive Oil and basil until smooth, pour over tartlets and bake at 180ºC for 20-25 minutes. Makes 12 small tarts.