Gourmet Recipes

(one of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough) Ingredients: 285gChinese Dried Egg Noodles 1 tbsp Sesame Oil 3 tbsp Peanut oil I-2 Red Hot Chilli Peppers finely sliced 2 Cloves Garlic crushed of finely chopped 2 tbsp Minced fresh Ginger 225g dried mushrooms ( a mix of your Chanterelle, Cep and especially oyster mushrooms. 225g onion chopped 1 celery stalk sliced thinly 1 large organic carrot peeled and sliced into thin batons. 115g fresh organic peas 225g bean sprouts Sauce: 3 tbsp low salt soy sauce 2 tbsp Rice Wine 2 tbsp Rice Vinegar 1 tbsp Sesame Oil 2 tsp Lime juice Instructions: Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, he

This recipe was made by Dudley the Chef on his television programme on S4C Ingredients: 2 Tregroes Waffles 2 Tablespoons of soft brown sugar 25g of butter 2 Bananas Preparation: Heat a knife in hot water and use to cut the waffles in half to create 2 rounded discs. Melt the sugar and butter together in a frying pan. Cook the bananas in the butter and sugar mixture Add the whiskey and set alight to flambe the mixture. Place one disc in the centre of each plate (toffee side up) and share out the banana mixture evenly. Place the other waffle halves on top of the banana mixture (toffee side down). To serve: Serve with a generous spoonful of the cream, a sprig of fresh mint, and lightly sprinkle icing sugar over the plate. Buy Tregroes Waffles