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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.

Lemon Parsley & Thyme Mix

 

Sage and Onion Mix

 

Lemon Chicken Dumpling

Lemon Chicken DumplingINGREDIENTS:
Chicken Thigh Mince - 940g
Lemon, Parsley & Thyme Stuffing Mix - 110g
Water - 293g
Spring onion finely chopped - 47g
Sesame oil - 7.33g
Water - 293g
GF Light Soy Sauce - 25.5g
Honey - 83g
Gluten free Oyster Sauce - 88g
Gluten free Gow gee wrappers (round dumpling wrappers) - 2 packs

METHOD:

  • In a large bowl, add the chicken mince, water, spring onion, sesame oil, light soy sauce, honey and oyster sauce mixing evenly.
  • Add lemon, parsley and thyme stuffing mix and mix evenly.
  • Open the packet of gow gee wrappers. Place a tablespoon of filling in the middle of a single wrapper. Dab your finger into the cornflour slurry and moisten the outer edge of a half of the dough circle.
  • Bring up the wrapper around the filling, pinching at the top and then pleating folds inwards towards the centre from each side. Continue until all of the filling is used up.
  • To cook the dumplings, heat up a non-stick frying pan (that has a lid) over medium heat with a scant tablespoon of vegetable oil. Place enough dumplings in a single layer so there’s still a little room as they’ll swell slightly as they cook. Let the dumplings pan fry for 90 seconds and then pour in 1/3 cup of hot water and clamp on the lid. Let it cook undisturbed for 4 minutes before lifting the lid and letting the water evaporate and for the bottom of the dumplings to become crisp and golden brown. This will take a further 2-3 minutes.
  • Serve dumplings drizzled with the chilli oil dressing. I recommend some wilted greens and a wedge of lemon on the side.
  • All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Lemon, Parsley & Thyme 2 Bird Roast

Lemon, Parsley & Thyme 2 Bird Roast2 BIRD ROAST INGREDIENTS:
Large Chicken Breast (approx. 200g each) - 16 breasts
Lemon & Herb Meat Stuffing - 16 x approx. 80g
Pancetta - 96 slices

MEAT STUFFING INGREDIENTS:
Lemon, Parsley & Thyme Stuffing Mix - 110g
Turkey Thigh Mince (7% Fat) - 939g
Cold water - 292g

METHOD:

  • Mix turkey thigh mince with water with a folk until mince absorbed the water.
  • Add the lemon, parsley and thyme stuffing mix into the turkey mince and mix for a minute. It is best to use your hands here. Form an 80g sausage shape by hand, and set aside.
  • Preheat the oven to 200C/400F/Gas 6. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
  • Place 80g of sausage roll shape stuffing in the middle of each chicken breast, roll up the chicken to enclose the stuffing.
  • Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
  • Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.
  • Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper.
  • Divide the bean salad between 16 plates. Top with the cooked chicken and serve at once.
  • All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Lemon Parsley & Thyme Chicken Kofta

Lemon Chicken KoftaINGREDIENTS:
Chicken Thigh Meat (Minced with 10% chicken skin) - 939g
Lemon, Parsley & Thyme Stuffing Mix - 110g
Cold water - 292g

METHOD:

  • Mix chicken mince with water with a fork until the mince absorbs the water.
  • Add the lemon, parsley and thyme stuffing mix into the chicken mince and mix for a minute. It’s best to use your hands here.
  • Form an 80g sausage shape by hand, and insert a skewer.
  • Allow to stand for 30 minutes in the fridge.
  • Place Kofta under a pre-heated medium-high grill for 12-14 minutes, turning occasionally.