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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.

Sage and Onion Mix

 

Sage and Onion Mix

 

Moroccan Pork Burgers

Moroccan Pork BurgersINGREDIENTS:
Pork Mince (15% Fat) - 500g
GF Moroccan Seasoning Mix - 110g
Cold Water - 90g

METHOD:

  • Mix pork mince with water with a folk until mince absorbed the water.
  • Add the Moroccan stuffing mix into the pork mince and mix for a minute. It's best to use your hands here. Allow to stand for 30 minutes.
  • 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.

Moroccan Pork Meatloaf

Moroccan Pork MeatloafINGREDIENTS:
GF Moroccan Stuffing Mix - 110g
Pork Mince (15% Fat) - 592g
Cold Water - 144g

METHOD:

  • Mix pork mince with water with a folk until mince has absorbed the water.
  • Add the Moroccan stuffing mix into the pork mince and mix for a minute. It s best to use your hands here.
  • Then allow to stand for 30 minutes.
  • Heat the oven to 180C/350F/Gas4.
  • Transfer the mix to a loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.
  • Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking).

Moroccan Pork Meatball Kebab

Moroccan Pork Meatball KebabMEATBALL INGREDIENTS:
Pork Mince (15% Fat) - 592g
Moroccan Stuffing mix - 110g
Cold Water - 145g

SKEWER INGREDIENTS:
Meatballs (as recipe) - 33 meatballs (25g each)
Medium Onion (large diced) - 2
Fresh apricots - 20

METHOD:

  • Mix pork mince with water with a folk until mince absorbed the water. Add the Moroccan stuffing mix into the pork mince and mix for a minute. It is best to use your hands here. Then allow to stand for 30 minutes in the fridge. Preheat oven to 170°C (Fan). Remove the mixture from the fridge and form into balls (approximately 25g). Put 3 to 4 meatballs on a skewer, sliced onion and apricot between each meatball on the skewer. Place the skewer on a baking tray, evenly spaced, cook in the centre of a pre-heated oven for 20-25 minutes turning occasionally. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.