Tag: plenty catering

Roast Topside of Beef with Hasselback Potatoes

Roast Topside of Beef with Hasselback Potatoes

Perfectly pink roast topside of beef, slathered in tarragon butter and served with buttery hasselback potatoes, together with pearl onions and woodland mushrooms braised in white wine, chicken stock and thyme.  To cook the beef medium rare, we used the DOT Digital Oven thermometer to 

Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender. In this recipe the medallions are pan fried in oil and fresh herbs, then 

Baked Hake, Lemon Caper Dressing & Fennel Potato Gratin

Baked Hake, Lemon Caper Dressing & Fennel Potato Gratin

Fresh, lemony fish meets rich, creamy potatoes and fennel in this simple recipe. Baked with plenty of oil and lemon, removing the fish from the oven at 60°C will ensure it stays beautifully soft and juicy.   Ingredients 4 hake fillets, skin on (approximately 150g 

Tuna Steak with Aubergine Ragout & Couscous Salad

Tuna Steak with Aubergine Ragout & Couscous Salad

Who said healthy food had to be boring? This flavour-packed recipe combines meaty fish with a harissa-spiced aubergine ragout and refreshing, minty couscous. The tuna cooks extremely quickly and will continue to rise as much as 14°C when it’s removed from the heat, so it’s 

Roast Beef, Celeriac Steaks & Maple Glazed Carrots

Roast Beef, Celeriac Steaks & Maple Glazed Carrots

This roast topside of beef is seared and then pot roasted for maximum flavours and juiciness. We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all 

Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce

Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce

This duck recipe is really something special leading up to Christmas. The duck is juicy with a crisp skin, the potatoes soft and fluffy from simmering in stock and the red cabbage full of beautiful festive spices. The duck cooks very quickly, so have your 

How to Cook the Ultimate #JuicyBird Christmas Turkey

How to Cook the Ultimate #JuicyBird Christmas Turkey

Cooking a safe and succulent Christmas turkey can be a daunting task, but at Thermapen we believe it can be a simple and stress-free experience. As part of our #JuicyBird campaign against dry turkey, we have created an ASMR video that aims to show just 

Lamb Shoulder with Dauphinoise Potatoes, Green Beans & Anchovy Vinaigrette

Lamb Shoulder with Dauphinoise Potatoes, Green Beans & Anchovy Vinaigrette

This lamb shoulder makes an amazing Sunday lunch. Packed with flavour, the lamb is roasted with rosemary and anchovy and pairs beautifully with the sweet, nutty flavour of the gruyère-topped dauphinoise. Simply roast the lamb to your liking — 62°C for medium rare, 72°C for 

Chicken & Nduja Pie with Borlotti Beans

Chicken & Nduja Pie with Borlotti Beans

Whoever said that you can’t improve on perfection had obviously never added nduja to a chicken pie. Tender thighs, spicy pork and fragrant white wine make this pie incredibly rich and unforgettable. Ensure your pie filling is safe to eat by cooking to at least 

Baked Toffee Apple & Ginger Brioche & Butter Pudding

Baked Toffee Apple & Ginger Brioche & Butter Pudding

As Autumn draws in, is there any better combination of food than sweet bread, soft apples, caramel and custard? We think not, which is why we cooked up this ultimate comfort pud in the Thermapen kitchen with Brighton-based chef Laura Tulloch. The perfect dessert to