Legghorn borek
Back to Recipes Legghorn borek By BM Caterers Ingredients Borek filling2kg Legghorn mince400g onion20g garlic40g cumin powder20g coriander powder20g cinnamon powder20g paprika10g all spice15g salt 150g raisins100g sunflower seeds400g feta400g chopped tinned tomatoes For the pastry500g filo sheets4 eggs120g yoghurt120g rapeseed oil20g mixed sesame seeds50g honey Cooking Process Dice and fry the onion and garlic until softened Add the mince and fry until browned Add the spices and tomatoes and cook for 30 mins Add the raisins, sunflower seeds and feta and remove from the heat. Allow to cool Grease and line a gastro tray with parchment Mix the eggs with the yoghurt and oil Line the gastro with 3 layers of filo and brush over the egg mix. Spread some of the chicken mixture over, then 2 more layers of filo, brush with egg mix and more chicken mix. Repeat and finish with 3 layers of filo. Brush again with the egg mix and sprinkle liberally with sesame and nigella Bake for 300 mins until golden brown, then drizzle with a little honey and bake for another 5 mins. Allow to cool a little before cutting to serve ambient Notes; great served with a yoghurt sauce and salad. For a different finish, scrunch up some filo sheets and place them on the borek before baking
Legghorn ramen
Back to Recipes Legghorn Ramen By BM Caterers Ingredients 5 eggs180g GF soy sauce60g brown sugar1.5 kg Legghorn mince40g sambal oelek30g garlic30g ginger90g rice wine 30g sesame oil2 ltrs chicken broth 1kg udon noodles / rice noodles100g tahini Toppings; shiitake (from broth) / julienne carrot / mooli / spring onions / Chinese cabbage Cooking Process Firstly make the shoyu eggs; soft boil, chill and peel the eggs (7 mins steam/boil) Mix the brown sugar, 90g of the soy along with 30g of water in a pan and heat until the sugar dissolve,; allow to cool. Marinate eggs in the soy mixture for a few hours or overnight Cook/chill the noodles separately Puree sambal oelek with the garlic, ginger, 90g soy, rice wine, tahini and sesame oil to a paste Fry the mince with half the paste until browned Stir the remaining paste, or Tare, through the broth To serve; boil the broth, lay all the ingredients you want to serve in the bowl and ladle the broth over. Top with half an egg Top with other garnishes like spring onions, radish, sesame seeds, nori sheets, chili oil
Kofta salad with salsa verde & kefir dressing
Back to Recipes Kofta salad with salsa verde & kefir dressing This recipe is endlessly versatile and a brilliant way to make the most of stale pitta and tired herbs. No pitta? Use wraps. No coriander? Try dill or parsley—whatever you have on hand will work beautifully. Ingredients Koftas1kg Legghorn mince7 large garlic cloves (minced)3 tbsp dried oregano1½ tbsp mild curry powder1½ tbsp mustard powder1½ tbsp paprika powder10-15g salt½ tsp black pepper Salsa Verde50g parsley50g coriander/ soft green herb30g mint1 green chilli200ml olive oil100ml apple cider vinegarSalt, to taste Kefir dressing200ml kefir60g tahini1 garlic clove (minced)1 lemon (juiced)½ tsp mustard powder1 tsp honeySalt, to taste Serve with3 cucumber (diced)400g tomatoes (diced)1 red onion (thinly sliced)Fresh herbs (chopped)10 pitta breads, cut into triangles700g chickpeas (rinsed) Cooking Process Cut or tear the old pitta bread into triangles or chunks, toss with olive oil and salt and place in the oven at 180C for around 10 minutes, stirring halfway. Remove from the oven when the pitta is light brown and crisp on all sides. Mix the kofta ingredients in a bowl using your hands. Return mix to fridge to set a little if the mix is not firm enough to portion. Portion into 40-45g balls then roll into logs about 10cm long. Thread onto skewers then flatten to c.1.25cm (to help them cook faster and get more char!) Roughly chop all the salsa verde ingredients and place in blender. Blend until the mixture is smooth and has a consistency of thick yoghurt, adding vinegar/ oil to loosen up if needed. Combine the ingredients for the kefir dressing, adjusting the seasoning to taste. You can create a green dressing by combining with a little salsa verde, or serve seperately. Chop the onion, cucumber and tomato for the chopped salad, and add the rinsed chickpeas (Bold Bean Co are our favourites) Cook on a BBQ for more smoky flavours, or heat oil in a non stick pan over medium high heat. Cook the koftas in batches for 4 minutes on each side, then just 30 seconds on the thin edges. Keep an eye on the heat so as not to burn the koftas. Assemble the salad and pitta bread on a plate, dress with salsa verde and kefir tahini dressing and top with freshly grilled koftas and some fresh herbs NOTES Gut-friendly: Packed with probiotic kefir and fibre-rich chickpeas, this refreshing salad is as nourishing as it is delicious. A perfect addition to your weekly menu! Allergens: This recipe contains milk, mustard and gluten
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