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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.

Sausage Mix

 

Sage and Onion Mix

 

Steamed Prawn and Pork Sui Mai

Steamed Prawn and Pork Sui MaiINGREDIENTS:
Pork Mince - 249.35g
Raw Tiger Prawn (finely chopped) - 241.95g
Plain pork sausage mix - 110g
Water - 132g
Finely Chopped Spring Onion - 18.4g
GF Light Soy Sauce - 19.72g
Sesame Oil - 2.2g
Finely Chopped Ginger - 14.68g
Ground White Pepper - 0.80g
Goji Berry - Optional
GF Square Wonton Wrappers - 2 packs
Egg wash - Optional

METHOD:

  • Mix the pork, prawns, water, spring onion, soy sauce, sesame oil, ginger, white pepper and plain pork sausage mix in a bowl. Stir to combine the ingredients.
  • Take 1 wonton wrapper and place 2 teaspoons of the filling in the centre. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the centre exposed. Cook's Note: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked. Top each dumpling with a Goji berry, if using.
  • Oil the bottom of a bamboo steamer and line it with greaseproof or parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 6 to 8 minutes, or until cooked.
  • All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Pork Sausage Roll

Pork Sausage Roll GF PANCAKE INGREDIENTS:
GF plain flour - 125g
1 Egg
Milk - 250g
Butter for frying

PORK SAUSAGE FILLING INGREDIENTS:
Pork Mince (15% fat) - 491g
Plain pork sausage mix - 110g
Water - 132g

PORK SAUSAGE ROLL INGREDIENTS:
Gluten Free Pancake - 6 small
Pork Sausage (see recipe) - 120g approx.
Caramelised Onion Chutney - 120g

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.

SAUSAGE FILLING METHOD:

  • Mix pork mince with water with a folk until mince absorbed the water.
  • Add the plain pork sausage mix into the pork mince and mix for a minute.
  • Place the mixture into a piping bag.

SAUSAGE ROLL METHOD:

  • Preheat oven to 180°C (Fan).
  • Pipe sausage filing mixture onto a pancake and top with caramelised onion chutney (approx 20g). Then roll the pancake like a wrap.
  • Place each rolled pancake on a baking tray and cook in the centre of a pre heated oven for 10-15 minutes. Serve immediately. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Pork Sausage

Pork SausageINGREDIENTS:
Plain Pork Sausage Mix - 110g
Pork Mince (15% Fat) - 491g
Cold water - 132g

METHOD:

  • Mix pork mince with water with a folk until the mince has absorbed the water.
  • Add the plain pork sausage mix into the pork mince and mix for a minute.
  • Then allow to stand for 30 minutes.
  • Form the mixture into a sausage shape.
  • Place on a baking tray in the centre of a pre-heated oven (170C) for 25-30 minutes for a 70g sausage.
  • Adjust the cooking time according to the size of sausages.