How to prep BBQ Jackfruit - Stable App
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How to prep BBQ Jackfruit
Ingredients: Method:
865g Naked Jackfruit (not tinned) Mix the Jackfruit with the BBQ sauce and salt
until well combined.
250g Stable Rapscallion BBQ Sauce
Tub up into 2 litre tubs and freeze what you do
5g Salt not need.
Top Tip: While wearing gloves, break up the Jackfruit well with your
hands to remove any large lumps.
Oct 2020
How to prep Beef Mince
Ingredients: Method:
1kg Beef Mince Wear Vinyl Gloves.
20g Garlic (chopped) Place all ingredients into a mixing bowl
and mix thoroughly with your hands
15g Salt until combined.
5g Cracked Black Pepper
Store in a 2 litre container.
30ml Pomace Oil
Top Tip: Make sure ingredients are combined well before storing.
Oct 2020
How to prep Butterbean Aioli
Ingredients: Method:
2.5kg Tin Butterbeans (rinsed & drained 1.5kg) Add your butterbeans, garlic, lemon
juice, oil, salt and white wine vinegar
40g Garlic (chopped) to the food processor and blitz.
2 Lemons (juiced) Add the water while blitzing.
400ml Pomace Oil
Pour into a tub and mix in the
40ml White Wine Vinegar tarragon and parsley with a whisk. DO
NOT blitz the herbs. The sauce will
10g Chopped Tarragon turn green.
20g Chopped Parsley
200ml Water
5g Salt
Top Tip: We want the same consistency as garlic & herb aioli. Do not blitz
the herbs. they will turn the mixture green.
Oct 2020
How to prep Cajun Chicken Thigh
Ingredients: Method:
1kg Cooked Chicken Thigh Mix everything well in a bowl.
10g Blackened Cajun Spice (1 Dessert spoon) Store in a 2 litre container.
50ml Pomace Oil
Oct 2020
How to prep Cajun Vegan ‘Bacon’
Ingredients: Method:
240g Vegan Bacon (2 packs) Mix everything well in a bowl.
5g Blackened Cajun Spice (1 tsp ) Store in a 2 litre container.
20ml Pomace Oil
Oct 2020
How to prep Caramelised Onions
Ingredients: Method:
2kg Tub Stokes Red Onion Marmalade Take a large metal bowl and a WHISK.
450ml Water Empty all of the red onion marmalade
into the bowl and add all of the water.
Whisk the ingredients gently together
Total Weight = 2.45kg until FULLY incorporated.
Tub up into 2 x 2litre containers.
Top Tip: The amount of water MUST be measured. Use a whisk!
Oct 2020
How to prep Cheese
All Hard Cheeses
Remove all packaging.
Grate with in a food processor with a grating attachment.
Place in 2 litre container.
All Soft Cheeses
Remove all packaging.
Crumble into 2 litre container e.g.. Rosary goats cheese.
Oct 2020
How to cook Chocolate Brownie
Ingredients: Method:
675g Unsalted Butter Heat the oven to 170C. Line a brownie baking tray
with baking parchment.
450g Dark Brown Sugar
Gently melt the butter and sugar in the microwave.
900g Caster Sugar
420g Chocolate Callets Once melted, add the chocolate. Stir until melted
and combined.
15 Eggs
Beat in the eggs, then stir in the rest of the
330g GF Plain Flour ingredients until smooth.
165g Cocoa Powder Pour into the prepared brownie baking tray and
sprinkle with 50g chocolate chips.
Topping Bake for 45-50 minutes.
50g Chocolate Callets Leave to cool overnight in the fridge before
portioning the brownie.
Cut the brownie 4 x 6 = 24 portions. Store 12
portions per 1 x 4 litre container.
Top Tip: This recipe can be multiplied by 4 and mixed in bulk then split into
4 trays for cooking. To do this melt the butter and sugar in a large saucepan,
take off the heat and mix in the chocolate. Then add the rest of the
ingredients and mix using a stick blender. Portion EVENLY into oven trays
and sprinkle with chocolate callets.
Oct 2020
How to prep Chorizo
Ingredients: Method:
Chorizo Set the meat slicer to 1.5
Remove the outer casing.
Slice thinly.
Top Tip: Take your time. Cut the chorizo stick into manageable pieces
for slicing.
Oct 2020
How to prep Cranberry Mayonnaise
Ingredients: Method:
500g Brakes Cranberry Sauce Add the cranberry sauce to a food processor
and blitz until smooth.
1kg Rich’s Mayonnaise
Stop the food processor and add the rest of the
100ml Water ingredients and blitz until smooth and
combined.
Top Tip: Make sure you blitz the cranberry sauce first to remove any
lumps. If you do not blitz the cranberry sauce properly it will get stuck in
the bottle when squirting
Oct 2020How to prep Cranberry Sauce
Ingredients: Method:
1kg Brakes Cranberry Sauce Add everything to food processor and
turn on.
100ml Water
Blitz until nice and smooth.
Transfer into squeezy bottles.
Top Tip: Make sure you blitz the cranberry sauce first to remove any
lumps. If you do not blitz the cranberry sauce properly it will get stuck in
the bottle when squirting.
Oct 2020How to cook Crispy Bacon
Ingredients: Method:
1kg Denhay Back Bacon Misshapes Cut bacon into fine strips, Place in a
roasting tray and stick in the top oven.
You do not need to add oil.
Total Cooked Weight = 650g
Roast in the Pizza oven 330C for 20-25
minutes stirring every now and again to
give an even colour on the bacon.
Remove from the oven.
Drain the fat from the Bacon.
Store in a 2 litre container.
Top Tip: Drain the fat from the Bacon by putting a ramekin under one side
of the tray to elevate it.
Oct 2020Dough Recipe Card
Total Weight of Batch FULL = 25.82kg HALF = 12.91kg
Water 8.4 kg 4.2 kg
Jerry Sourdough Starter 500 g 250 g
Dried Yeast 20 g 10 g
Pomace Oil 500g 250 g
Shipton Mill Flour 16 kg 8 kg
Salt 400 g 200 g
Oct 2020How to make Dough
Sirman Mixer
Weigh 8.4 litres of water on a scale and pour the Mix for a final 1 minute
water into the mixer. Then add 500g Sourdough
Starter, 20g yeast and 500g oil. Mix well with hand
to combine. Then add 16kg Shipton Mill flour.
Bag up the dough into 2 x clear refuse sacks and
label them with dough labels
Sprinkle 400g salt on top of the flour and then turn
on the mixer and mix for 5 minutes.
Place the dough bags beside each other in a crate,
in the walk-in fridge. Make sure the bags are not
open or the dough will dry out. Make sure the bags
Leave standing for 10 minutes
are not on top of each other so the dough has room
to prove. Allow to prove for 24 hours.
Mix for a further 2 minutes
Portion the dough into 200g and ball up using the
dough ball machine.
Leave standing for 15 minutes
Oct 2020How to make Dough
Buffalo Mixer
Weigh 8.4 litres of water on a scale and pour the Mix for a final 1 minute
water into the mixer. Then add 500g Sourdough
Starter, 20g yeast and 500g oil. Mix well with hand
to combine. Then add 16kg Shipton Mill flour.
Bag up the dough into 2 x clear refuse sacks and
label them with dough labels
Sprinkle 400g salt on top of the flour and then turn
on the mixer and mix for 10 minutes.
Place the dough bags beside each other in a crate,
in the walk-in fridge. Make sure the bags are not
open or the dough will dry out. Make sure the bags
Leave standing for 10 minutes
are not on top of each other so the dough has room
to prove. Allow to prove for 24 hours.
Mix for a further 5 minutes
Portion the dough into 200g and ball up using the
dough ball machine.
Leave standing for 15 minutes
Oct 2020How to cook Flat Breads
Ingredients: Method:
2 x Dough Ball (400g) Put the dough through the dough roller.
DO NOT roll with a rolling pin and DO NOT
spike.
Cook the base directly on the pizza stone in the
330C oven for 2 minutes.
DO NOT move it around as it will burn.
The bread is ready once it has puffed up and
browned underneath.
To Serve, stack the breads on top of each other,
slice down the middle length ways and slice the
halves again 7 times into 32 pieces.
Serve in the oblong bread dish.
Oct 2020How to prep Garlic (Chopped)
Ingredients: Method:
1kg Peeled Garlic Add Peeled Garlic to food processor.
200ml Pomace Oil Turn it on and allow the garlic to be chopped into
small chunks.
This will take 10 seconds. Stop after 5 seconds to stir
the garlic stuck on the sides back into the blade.
DO NOT puree the garlic.
Place into a 2 litre container and stir in the pomace
oil to coat the chopped garlic and keep it fresher for
longer.
Top Tip: Use the pulse button on the food processor. DO NOT puree!
Oct 2020How to cook Garlic Confit
Ingredients: Method:
500g Peeled Garlic Place the garlic in a vogue heavy duty 1/6
gastronorm pan.
Pomace Oil
Just cover the garlic with pomace oil so the
garlic is submerged.
Place the metal gastronorm lid on top.
Place the gastronorm in a 250C oven directly
on the pizza stone.
Cook for 30 minutes until the garlic is soft and
just starting to colour.
Remove the pan from the oven and allow the
oil and garlic to cool in the pan.
Store the garlic in a 2 litre container in the oil
it was cooked in. This helps keeps the flavour
and freshness.
Top Tip: DO NOT over fill with oil. It will extend the cooking time and you
will risk spilling oil in the oven.
Oct 2020How to prep Garlic & Herb Aioli
Ingredients: Method:
40g Garlic (chopped) Mix all ingredients together thoroughly in
a large mixing bowl.
1.25kg Rich’s Mayonnaise
1kg Sour Cream
1kg Crème Fraiche
1 Lemon (juiced)
40g (8 heaped tablespoons) of Tarragon
20g (4 heaped tablespoons) of Parsley
Oct 2020How to prep Garlic Margarine
Ingredients: Method:
750g Margarine Soften the margarine in the micorwave for 40
second. Then 10 seconds at a time until nice
140g Garlic (chopped) see recipe and soft. DO NOT melt it completely.
45g Curly Parsley (chopped) Mix through the garlic, salt and parsley; don’t
over beat or the margarine will turn green
12g Salt (1 level tbsp) with the parsley.
Store in a 2 litre container.
This MUST be refrigerated overnight!
Top Tip: Keep the garlic margarine in a warm place during service to keep
it soft. DO NOT allow it to melt. Refrigerate overnight.
Oct 2020How to prep Grated Carrot
Ingredients: Method:
Carrots Peel carrots.
Top and tail.
Put through the magi mix or robot coupe using
the COARSE G4 grating attachement.
Push down on the carrots with the plunger
when putting them through.
Store in a 2 litre container.
Oct 2020How to prep Ham
Ingredients: Method:
Whole Ham Set the meat slicer to 1.5
Remove and discard of the fat.
Slice thinly.
Store in a 4 litre container.
Top Tip: cut the ham into manageable pieces for slicing.
Oct 2020How to prep Hazelnuts
Ingredients: Method:
1kg Whole Blanched Roasted Hazelnuts Empty 1kg Hazelnuts into a food
processor and use the pulse setting in 5
second bursts.
Aim for small pea sizes pieces.
DO NOT blitz into dust. DO NOT leave
whole.
Top Tip: DO NOT blitz into dust. DO NOT leave whole.
Oct 2020How to cook Hedgerow Cider Berry Coulis
Ingredients: Method:
½ Pint Hedgerow Cider Add all the ingredients to a heavy -based
saucepan and bring to the boil allowing the
500g Fruits of the Forest Mix sugar to dissolve and the fruit to soften.
50g Caster Sugar Transfer everything to a food processor and
½ Lemon (juiced) blitz for 3 minutes.
Strain over a 4 litre tub using a fine mesh sieve.
Transfer to a squeezy bottle and allow to cool
before refrigerating.
Top Tip: Make sure the coulis is sieved to remove the seeds.
Oct 2020How to cook Honey Roast Onions
Ingredients: Method:
2kg White Onions Slice the onions finely.
200g Honey Add everything to a metal tray and cook at
250C for 30-40 minutes until soft.
50ml Pomace Oil
5g Salt Stir the onions well inbetween cooking.
Total Cooked Weight = 1.5kg
Top Tip: Slice the onions on a food processor with the Disc Blade: S2
Oct 2020How to prep Kids Salad Bites
Carrot:
Peel and cut into 1cm thick and 5cm long batons.
Cucumber:
Cut into manageable pieces around 5cm long.
Cut in half lengthways and scoop out the seeds.
Cut into 1cm thick and 5cm long batons.
Cherry Tomatoes
Cut 1 cherry tomato in half.
Oct 2020How to prep Mushrooms
Ingredients: Method:
Large Flat Field Mushrooms Clean the mushrooms from any soil.
Slice the mushrooms by hand from whole,
make sure they are under 4mm thick.
Store in a 4 litre container.
1.8kg tray of mushrooms will fill 2 x 4 litre
containers.
Oct 2020How to prep Napoli Salami
Ingredients: Method:
Napoli Salami Set the meat slicer to 1.0
Remove the outer casing.
Slice thinly.
Top Tip: Take your time. Cut the salami stick into manageable pieces for
slicing.
Oct 2020How to prep Parsley (Chopped)
Ingredients: Method:
1 Bunch Flat Leaf Parsley Rinse the parsley if soiled and dry well.
Pick the leaves from the stalk.
Roll the parsley leaves tight and finely slice the
leaves.
Finely chop through the slices to achieve nice small
pieces.
Top Tip: Use a sharp knife
Oct 2020How to prep Peas
Ingredients: Method:
1kg Garden Peas Decant into a 2 litre container, pour over warm
water and allow to sit for 5 minutes to defrost.
Strain off all the water.
Put the lid on an then refrigerate immediately.
Oct 2020How to prep Pineapple
Ingredients: Method:
2 x Pineapple Top and tail the pineapple
Skin them – Cut down the outside of the
Total Prepped Weight = 930g pineapple in a concave motion. As if you
were cutting down the outside of a rugby
ball
Make sure there are no lingering bits of
skin
Cut through the middle of your
pineapple, right down the core
Repeat this for each half.
Remove the core from each quarter.
Cut each quarter down the middle and
slice each quarter into ½ cm thick
chunks.
Top Tip: Make sure there are no lingering bits of skin on the pineapple.
Oct 2020How to cook Potato Wedges
Ingredients: Method:
1/3 box of Potato’s (Approx. 13 x potatoes) Cut the potatoes into 6 wedges LENGTH
ways. 8 if they are very big and 4 if they
30g Salt are very small.
5g Cracked Black Pepper Place the cut wedges into a large baking
50ml Pomace oil tray and coat well with the oil, salt,
pepper and rosemary.
200ml Water
Lay them all skin side down on to the
30g Rosemary (chopped) tray neatly packed.
Add approx 200ml water to the tray to
help them steam in the oven and to
prevent them from burning.
Roast in a pizza oven at 330C for approx
25-30 min until cooked through and
golden.
DO NOT get too much colour on them as
they will be reheated.
Top Tip: If cooking 2 trays in one oven you will need to rotate the trays half
way through cooking.
Oct 2020How to cook Pulled Beef
Ingredients: Method:
250g Soft Dark Brown Sugar Put all DRY ingredients and the CIDER into
a 4 litre container and mix thoroughly.
25g (serving spoon) Paprika
Place the beef flat into a roasting tray and
25g (serving spoon) Smoked Paprika cover with the marinade on both sides.
25g (serving spoon) Ground Cumin
Add the water to the beef tray. DO NOT pour
15g Ground Cinnamon the water over the beef.
15g Cracked Black Pepper Cover the beef with Baking parchment like a
blanket, then tightly cover the tray with tin
7g Chilli Powder foil.
60g Table Salt
Cook the beef at 160C for approx 6-7 hours
300ml Dry Cider or at 120C for 12 hours overnight until it is
tender and falls apart.
500ml water
Once cooked, pour the cooking liquid into a
5kg Beef Brisket jug discard the fat and add the liquid back
into the beef.
Total Cooked Weight = 4.5kg
Pull the beef and mix it well with the liquid.
Store in 2 litre containers
Oct 2020How to cook Quinoa
Ingredients: Method:
400g Quinoa Place a FULL pan of cold water on the induction
plate and place the lid on.
Once water is boiling add the Quinoa and start a
Total Cooked Weight: 1kg timer.
Cook to for 12 minutes exactly.
Drain the Quinoa through a sieve.
Place the Quinoa under cold running water for 2
minutes to rinse the starch away and to help it
cool.
Drain thoroughly by squeezing the quinoa on
the sieve, this will ensure no water is left on it.
Store and then place in the fridge.
Top Tip: Do not overcook the Quinoa. Make sure enough water is in the
pan. Strain thoroughly once cooked.
Oct 2020How to cook Rapscallion BBQ Sauce
Ingredients: Method:
1 litre Stable Tomato Sauce Add all ingredients to a heavy based
saucepan, mix well and bring to the
600g Soft Brown Sugar boil.
50ml White Wine Vinegar Turn down to a simmer and reduce the
liquid until it becomes thicker and
850ml Rapscallion Cider sweeter and sticks to the back of a
spoon.
40g (heaped dessertspoon) Smoked paprika
This can take up to 30 min.
15g (level dessertspoon) Cayenne pepper
Allow to cool and bottle up.
30g (level dessertspoon) Cajun spice
150ml Concentrated Orange Juice
Total Cooked Weight = 1.92kg
Top Tip: To test if the sauce is ready, spoon some onto a cold plate and
check the consistency.
Oct 2020How to prep Red Onion
Ingredients: Method:
Red Onion Peel and slice thinly.
Use the slicing blade disc: S2 for the
magimix and robotcoupe.
Store in a 2 litre container.
Oct 2020How to cook Roast Chicken Thighs
Ingredients: Method:
2kg Chicken Thighs In a large mixing bowl add the chicken,
oil, garlic and seasoning – mix well.
30g Garlic (chopped)
Arrange the chicken neatly in a large
15g Salt baking tray.
5g Pepper
Cook for 40 minutes at 250C, Mixing
100ml Pomace Oil half way through.
Store in a 2 litre container.
Total Cooked Weight = 1.5kg
Top Tip: DO NOT add water or cover the chicken. You want to cook the
liquid off and colour the chicken.
Oct 2020How to cook Roasted Mixed Peppers
Ingredients: Method:
2.5kg Red Peppers Cut the Peppers in half, scoop out the seeds
and remove the stem.
2.5kg Yellow Peppers
Slice the peppers thinly with a knife or
80g Garlic (chopped) through the magi mix or Robot coupe on
50ml Pomace Oil Blade S4.
20g Salt Place into two large roasting trays (for 5kg).
5g Cracked Black Pepper One large dessert spoon of Garlic per Tray.
Coat with a little pomace oil, season with
Total Cooked Weight: 3kg salt and cracked black pepper and mix.
Roast for 20min at 330C, stir every 5
minutes. You want to keep a very slight bite
to the peppers.
Cool & Drain any Excess liquid.
Store in 2 litre containers.
Top Tip: You do not want the peppers to be soft and mushy. Raise the
baking tray on one side to help drain the liquid from the cooked peppers.
Oct 2020How to cook Roast Turkey
Ingredients: Method:
2kg Turkey Breast Remove the turkey from the packaging and string
and open it up.
30g Garlic (chopped)
On a RED board, slice the turkey into thick strips
15g Salt approx. 10cm thickness.
5g Pepper
Take a baking tray and add the turkey, garlic,
20ml Pomace Oil pomace oil and seasoning to the tray and mix
together well.
100ml Water
Add a 100ml of water and cover tightly with
tinfoil and place in a 250C oven.
Cook for 30 minutes. Time will depend on the
amount of turkey in the tray.
Probe the turkey and make sure it is cooked
before you remove it from the oven.
Allow to cool and then thinly slice it.
Oct 2020How to prep Salad Leaves
Method:
Fill your prep sink with cold water.
Open bags of salad into the water.
Let them soak for 5 minutes to dislodge any dirt.
Move them around in the water but be careful not to bruise the leaves.
Lift the leaves out of the dirty water and into the spinner.
DO NOT over fill the spinner – fill to the line.
Spin the salad until DRY.
Place into 4L tubs – Do not squash the salad down as this will bruise it.
Oct 2020How to cook Salted Caramel Sauce
Ingredients: Method:
1kg Caster Sugar Heat the Sugar and 20ml water in a heavy based
saucepan over a high heat (2500) on the induction hob.
250g Butter
The sugar will begin to melt and change colour. Stir the
1 litre Double Cream areas that begin to darken too quickly until all the
3g Salt (1tsp) sugar has dissolved and you are left with a caramel
liquid.
20ml Water
Turn the heat down at this stage to prevent it burning.
You are looking for a Golden Amber Caramel colour.
Add the butter and salt and whisk until melted.
Turn up the heat again and add the double cream in
stages, whisking as you go.
Once all the cream is added simmer on a low heat for 5
minutes stirring occasionally.
Allow to cool and transfer into a squeezy bottle.
Top Tip: Control the heat and DO NOT leave the cooking caramel
unattended or it will burn.
Oct 2020How to prep Shredded Red Cabbage
Ingredients: Method:
Red Cabbage Discard of any dirty/limp outer leaves.
Core the cabbage and cut into manageable
chunks that will fit into the magi mix or robot
coupe slicing chamber.
Slice using the Magimix slicing attachment
blade: S2
Push down on the cabbage lightly with the
plunger.
Discard of any remaining large peices.
Store in a 2 litre container.
Top Tip: Make sure the cabbage is shredded thinly.
Oct 2020How to prep Sriracha Chicken
Ingredients: Method:
1.15kg Cooked Chicken Thigh Add everything to a mixing bowl and mix
well until combined.
233ml Sriracha Sauce
Store in a 2 litre container.
Top Tip: Multiplying the recipe by 3 will use a whole bottle of sriracha
sauce.
Oct 2020How to prep Sriracha Mayo
Ingredients: Method:
2 litres Rich’s Mayonnaise Mix everything well in a bowl with a whisk.
350ml Sriracha Sauce Transfer into bottles.
150ml water
Oct 2020How to prep Sweet Lime Dressing
Ingredients: Method:
4 Limes juiced (160ml) Whisk together the ingredients and
transfer into squeezy bottles.
80ml White Wine Vinegar
Shake before use.
100g Golden Syrup
320ml Pomace Oil
4g Salt
Top Tip: You must shake before use to be sure the ingredients are
combined properly.
Oct 2020How to prep Sweet Mustard Dressing
Ingredients: Method:
700ml Pomace Oil Add everything (except the pomace oil) to a
large mixing bowl and whisk to combine
240ml Golden Syrup ingredients and dissolve the salt.
400g Wholegrain Mustard While whisking, slowly add the oil until
200ml White Wine Vinegar emulsified and combined into a dressing.
30g Salt Transfer into bottles.
Shake before use.
Oct 2020How to prep Tomato Sauce
Ingredients: Method:
2.55kg San Marzano Tomatoes Blitz all of the above together until
smooth and store in the fridge until
7g Salt required.
16g Basil Leaves
Top Tip: Multiply the recipe for busier sites. Do not over prep,
fresh is best and it takes 2 minutes to prep.
Oct 2020How to cook Vegan Brownie
Ingredients: Method:
500g GF Plain Flour Pre heat oven to 170C and line a brownie
tray with greaseproof paper.
700g Dark Soft Brown Sugar
Sift the GF flour, cocoa powder and baking
300g Cocoa Powder powder into a large bowl and add the salt
2 tsp Baking Powder (vegan friendly) and sugar. Mix to combine.
3g (1tsp) Salt Add the oil and soya milk to the bowl and
mix thoroughly until you have a smooth
1 litre Soya milk (this is GF) brownie mix.
500ml Pomace Oil Pour the mixture into the brownie tray and
spread evenly.
Topping Sprinkle over the chocolate chips.
50g Chocolate Callets Bake in the oven for approx 30 minutes or
until a small knife comes out of it cleanly.
Allow to cool completely then portion it
into 24 pieces. Freeze if needed.
Top Tip: DO NOT use any other milk. ONLY Soya. Trim the sides of the
brownie before portioning.
Oct 2020How to prep Vegan Pulled ‘Turkey’
Ingredients: Method:
600g Linda McCartney Pulled Chicken (2 packs) Empty the frozen vegan chicken into
a tub and allow to defrost for an hour.
60g Pomace Oil
Add all the ingredients into a bowl
4g Salt and mix well.
1g Pepper Store in a 2 litre container.
Top Tip: Defrost the frozen vegan chicken in the fridge the night before you
prep it to make the process easier.
Oct 2020You can also read
