Welsh Country - Issue93 - Mar-Apr 20

welsh kitchen
Asian Cucumber &
Tenderstem Broccoli Salad
Arctic Caramel Bread &
Butter Pudding
Serves: 2
You’ll need:
1 large cucumber
200g Tenderstem® broccoli, cut in half lengthways
1 red onion, thinly sliced
2 spring onions thinly sliced
1 small handful coriander, chopped
Sea salt
For the dressing:
3 tbsp mirin
3 tbsp rice wine
1 tbsp of sesame oil
1 tsp sugar or to taste
1 tsp chilli flakes or to taste
3 tbsp toasted sesame seeds
Sea salt and pepper
What next?
1 Either with a mandolin or using a vegetable knife,
thinly slice the cucumber lengthways. Place in a
sieve and sprinkle with sea salt to draw some of the
liquid out of the cucumber. Pat dry after 5 minutes.
2 Steam the Tenderstem broccoli for 3-4 minutes.
3 Mix all the dressing ingredients together and season
with salt and pepper.
4 Combine with the cucumber and Tenderstem
broccoli with the red onion, spring onions and
coriander. Toss with the dressing and serve.
For more recipes visit: tenderstem.co.uk
Serves: 4-6
You’ll need:
45g butter
10 slices raisin bread
3 eggs
300ml double cream
1 carton Arctic Iced Caramel Coffee
3 tbsp demerara sugar
What next?
1 Butter the raisin bread and cut the slices in half,
diagonally. Lay the slices in an ovenproof baking dish
so that the corners overlap.
2 Beat the eggs in a bowl or large jug with the cream and
Arctic coffee until well combined. Pour all over the
bread.
3 Heat the oven to 180C/160C fan and allow the
pudding to soak while the oven comes up to heat.
4 Sprinkle the sugar, thickly, over the top and bake for
35-40 minutes so that the centre of the pudding has a
wobble, but there’s no runny liquid.
5 Serve with extra pouring cream.
For more recipes visit: arcticicedcoffee.co.uk
Mar - Apr 2020 33