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Buttercup Meadow’s Mixes are great for creating fantastic tasting meat, seafood and vegetarian dishes.

From stuffing, burgers, sausages, meatballs and meatloaf to dim sum and wontons the fun you can have in your kitchen with the Buttercup Meadow range really is endless.

Why not try the simple recipes below to make family favourites.

If you have any questions, queries or suggestions please email us at info@thefreefrompeople.co.uk and we will be delighted to help.

Hot & Spicy Sausage Mix

 

Sage and Onion Mix

 

Hot & Spicy Beef Burgers With Chillies

Hot & Spicy Beef Burgers With ChilliesINGREDIENTS:
Beef Mince (15% Fat) - 610g
GF Spicy Mexican Sausage Mix - 110g
Cold Water - 59g
Fresh Chilli (chopped) - 29g

METHOD:

  • Mix beef mince with water with a folk until mince has absorbed the water.
  • Add the Mexican Sausage Mix into the beef mince and mix for a minute. Add copped chilli and mix. It s best to use your hands here.
  • Form a 115g burger by hand or burger press. Then allow to stand for 30 minutes in the fridge.
  • Place burger under a pre-heated medium-high grill for 12-14 minutes, turning occasionally.

Spicy Squid Balls

Hot & Spicy Squid BallsINGREDIENTS:
Squid cut into rings - 543g
Cooked Prawns - 70g
GF Spicy Sausage Mix - 110g
Lime Juice - 16.65g
Ground White Pepper - 0.43g
Whole Egg, Beaten - 70g
Vegetable Oil

METHOD:

  • Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool.
  • Combine squid, shrimp, lime juice, ground white pepper, beaten egg and spicy sausage mix in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls.
  • Heat 3 Tbs of oil in a heavy frying pan. When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fish balls in soup.
  • All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Mexican Beef Meatball Quesadillas

Mexican Beef Meatball QuesadillasGF PANCAKE INGREDIENTS:
GF plain flour - 250g
2 Eggs
Milk - 500g
Butter for frying

QUESADILLAS INGREDIENTS:
G F Pancake (see recipe) - 12 small
Meatballs (see recipe) - 32 balls (approx.25g each)
Salsa Sauce - 1 jar

MEXICAN BEEF MEATBALL INGREDIENTS:
Beef Mince (15% Fat) - 610g
GF Spicy Mexican Sausage Mix - 110g
Cold Water - 59g
Fresh Chilli (chopped) - 29g

PANCAKE METHOD:

  • Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter. When the mixture is lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  • Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base (a thin layer). Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary. Set aside until pancake slightly cooler.
  • Set aside until pancake is slightly cooler.

MEATBALL METHOD:

  • Mix beef mince with water with a folk until mince absorbed the water.
  • Add the Mexican Sausage Mix into the beef mince and mix for a minute. Add chopped chilli and mix. It is best to use your hands here. Allow to stand for 30 minutes in the fridge.
  • Remove the mixture from the fridge and form into balls (approximately 25g).
  • Place the meatballs on a baking tray, evenly spaced, in the centre of a pre-heated oven, 190°C/Fan 170°C/Gas 5, for 20-25 minutes turning occasionally. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

QUESADILLAS METHOD:

  • Add a dash of oil on frying pan, and when it's nice and hot, put one of the pancake in the pan.
  • Sprinkle over the grated cheese, arrange the meatball and top with salsa sauce. Lay another pancake on top and cook on both sides until it's toasty and brown and the cheese is oozing out of its centre.
  • Slice it up and dig-in: Slice the Quesadilla into generous wedges and serve it up immediately. Quesadillas are great for sharing. Serve them up on their own or with a freshly made salad and dig-in!