Talbot Fakeaway Recipes

Talbot Batter

Ingredients

150g plain flour

50g cornflour

1 ½ tsp baking powder

150ml sparkling water

Good pinch of salt

 

Method

Sieve flour, cornflour and baking powder in a bowl. Add water to make a smooth batter. Add seasoning and chill for 1 hour.

 

*For Coeliacs, replace plain flour with riceflour

 

Talbot Pizza Dough

Ingredients

500g of strong flour

1 x 7g sachets of dried yeast

1 tsp sugar

325ml warm water

1/2 tsp salt

1 1/2 tbs olive oil

 

Method

Sieve flour and salt in to a bowl. Mix yeast, sugar and warm water and oil in a jug and leave for two minutes for the yeast to react. Pour yeast mix into flour mix until dough comes together. Take out of bowl and knead for a couple of minutes to make a smooth springy dough. (Have well floured hands and surface for kneading).

Place the dough in an oiled bowl and cover with a damp tea towel for about 1 hour – should double in size.

Preheat oven to 210c. Take out of bowl and push the air out of the dough and knead gently. Divide the dough into 4 balls. These can now be frozen (wrapped in cling film individually) if not needed straight away.

Roll out dough thinly in rectangular or round shape and place on baking tray lined with parchment paper. Add pizza sauce, cheese and your favourite toppings and bake in the oven for approx. 10-15 minutes.

 

 

Talbot Beef Burger

Ingredients

400g lean mince

1 medium onion finely chopped

2 eggs

2 tbs tomato ketchup

Pinch of mixed herbs

Good pinch of salt

2 tbs cornflour

 

Method

Add all ingredients into a bowl and mix well. Shape into 4 x 200g burgers, cover and chill for 2 hours to firm up.

 

 

 

 

 

Talbot Potato Bon-Bons

Ingredients

500g peeled potatoes

1 medium onion finely chopped

1 tsp chopped fresh thyme

Flour and salt

Egg wash (egg & milk)

Breadcrumbs

 

Method

Steam potatoes until cooked, mash and season. Sweat the onion without colour and add to potato. Add fresh thyme and leave to cool. Shape potato into golf ball size. Pass through the flour, egg wash and breadcrumbs and chill in the fridge for 1 ½ hours to firm up. Deep fry at 180 degrees until golden brown.

 

  

Talbot Fried Rice

Ingredients

Long grain rice, cooked

Beaten egg

Soy sauce

 

Method

Heat a non-stick pan. Add beaten egg and mix until egg is cooked. Add rice and a good splash of soy sauce. Mix and serve. Optional: Add spring onion and sesame oil.

 

Talbot Chickpea Burger

Ingredients

1 tin of chick peas

1 spring onion

1 medium onion

1 red pepper chopped

1 tsp of chopped ginger

1 tsp of chopped garlic

Good pinch of turmeric

1 tsp of curry powder

½ tsp of garam masala

3 tbs gram flour

Seasoning

 

Method

Sweat onion and pepper in saucepan. Add chickpeas, garlic, ginger and spices, cook for a further two minutes.

Put mix into food processor and add flour and seasoning until mix comes together. Take out and shape into cakes. Chil for 1 ½ hours to firm up. Dust with gram flour and pan fry until golden brown.

 

 

Talbot Flatbread

Ingredients

350g self raising flour

1 tsp baking flour

350g natural yoghurt

Garlic butter

 

Method

Mix all ingredients in a bowl. Take out and knead to a smooth dough on a well floured surface. Leave to rest for 30 minutes. Divide dough into golf ball sizes and roll out thinly into rounds.

Heat a non-stick pan. Add the dough round to the pan and cook on either side for 1-2 minutes until it browns and blisters. Stack flat bread between greaseproof paper and keep warm.

Brush with melted garlic butter and serve.