Bubba Ali's Homemade Cheat Day Pizza
Bubba Ali's Homemade Cheat Day Pizza
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Ingredients
- 300 g strong bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 200 ml water Lukewarm
- 1 tablespoon olive oil
- 100 ml tomato passata
- 1 teaspoon dried basil
- 1 clove Fresh For You garlic Crushed
- 125 g mozzarella Sliced
- 1 handful cheese Grated
- 1 handful Fresh For You cherry tomatoes Halved
Method
Place flour, yeast and salt in a bowl. Add in water and oil, bring together with a wooden spoon until you have a soft dough.
Knead on a lightly floured surface for 5 minutes until smooth.
Cover with a tea towel, leaving the dough to rise for one hour.
Mix passata, basil and garlic together. Leave at room temperature while you shape the base.
Preheat the oven to 200 degrees celsius.
Knead the dough and split into 2 balls. On a floured surface, roll the dough to about 32cm across, using a rolling pin.
Lift onto 2 floured baking sheets and smooth the sauce across with the back of a spoon. Scatter with cheese, tomatoes and any extra toppings.
Place in the oven for 10-12 minutes until cooked in the centre.
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Bubba Ali's Tuna Pasta Bake
Bubba Ali's Tuna Pasta Bake
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Ingredients
- 400 g Centra penne pasta
- 1 tablespoon vegetable oil
- 1 Fresh For You red onion Large, peeled and chopped
- 1 Fresh For You red pepper De-seeded and chopped
- 1 Fresh For You yellow pepper De-seeded and chopped
- 300 g Centra tuna Drained and flaked
- 1 pinch salt and pepper
- 2 cloves Fresh For You garlic Peeled and minced
- 2 tablespoons tomato puree
- 1 teaspoon dried basil
- 800 g chopped tomatoes Tinned
- 120 ml cream
- 1 Fresh For You lemon Zest and juice only
- 100 g cheddar cheese Grated
Method
Preheat oven to 190 degrees celsius.
Bring a large pot of water to the boil and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat in a large frying pan. Add the onion and cook for 3-4 minutes until softened.
Add the peppers, salt, pepper, garlic, tomato puree and basil. Stir and cook for 2-3 minutes.
Add the tinned tomatoes and cream, bring to a gentle bubble and add the pasta and lemon. Stir everything together and add the tuna gently. Transfer everything to a large baking dish.
Top with cheddar and place in the oven for 15-20 minutes, until the cheese is golden brown.
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Ingredients
- 1 pack Cherry Vine Tomatoes
- 1 block Feta Cheese
- 200 g Pasta
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 2 tablespoons grated parmesan
- salt and pepper
- Fresh basil to garnish
Method
Drain your block of feta and place in the centre of a raised baking tin.
Surround your block of feta with cherry tomatoes, sprinkling chopped garlic on top.
Drizzle olive oil and add your seasoning: dried Italian seasoning, salt and pepper.
Bake for 30 minutes, until the cheese melts and the tomatoes burst.
During the baking period, boil your preferred amount of pasta.
Once baked, remove your baked tomatoes and feta from the oven and mash generously. Add in your pasta and mix thoroughly.
Serve, sprinkle with grated parmesan and basil and voila, your TikTok feta pasta is served!
Only Slaggin’s Buttered & Stuffed Turkey Crown
Only Slaggin’s Buttered & Stuffed Turkey Crown
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Ingredients
- 1.4 kg Grove Farm turkey
- 100 g butter at room temperature
- 300 g Stuffing
- Pinch of salt and pepper
Method
Bring the turkey crown out of the fridge at least 45mins before you plan to cook.
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Place the turkey on a trivet in your oven dish or use some veggies to create a trivet that will just keep the turkey off the base of your pan.
Cover the turkey with the soft butter ensuring a thick coverage all over the breast area and season generously with salt & pepper
Place the stuffing into the neck end of the bird.
Cover the bird with foil and place into the oven. Cook the turkey until the internal temperature is showing 75ºc or the juices run clear.
As a rough guide for timings if your turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
Approximately 30 mins before you remove the turkey from the oven remove the foil to allow the skin to crisp up and take on the wonderful golden colour.
Allow the turkey to rest for at least 30mins covered in foil with a tea towel on top to help retain a little of the heat.
The turkey won’t go cold as you prepare the other sides and gravy to go with your meal, The resting period is just as important as the other stages and will allow the meat to relax and provide for a more juicy, succulent slice of turkey on your plate.
Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
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Ingredients
- 2 kg Cookstown gammon joint
- 6 litres Coca- Cola to cover and poach the ham You may need a little more depending on the size of the pot
- 1 Jar Robertson’s marmalade
- 1 orange
- Handful of cloves
- salt and pepper
Method
Soak ham for a couple of hours in cold water (replace the water every hour) to remove any excess salt
Poach the ham in the Coca-Cola adding some sliced oranges, cloves and peppercorns etc. to the liquid.
After 60-90 mins depending on size remove the ham and remove the skin from the ham leaving approximately 1/4 inch of fat on the ham.
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Discard poaching liquid and score the ham into diamonds.
Place cloves into the corner gaps between each diamond
Place into the oven for 10mins uncovered to allow the scored fat to begin to render
Sprinkle the ham liberally with black pepper.
Cover with the marmalade (as it heats up it will cover the ham)
Return to the oven for approximately 1 hour, basting in the marmalade reduction every 10 mins. During this time if you need extra liquid in the pan add a little pure orange juice to the ham / marmalade juices to enable the baste to continue.
When cooked remove and let the ham rest 10-15 mins before slicing
Only Slaggin’s Pigs in Blankets
Only Slaggin’s Pigs in Blankets
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Ingredients
- 454 g Denny pork cocktail sausages
- 2 packets Denny streaky bacon
- sweet chilli sauce, BBQ sauce or cranberry sauce Optional
Method
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Cut each rasher of bacon in half
Wrap one half rasher of bacon around each cocktail sausage, making sure that the seal is underneath the bacon. Skewer with a cocktail stick if necessary.
Place on a lightly greased oven tray and roast in a pre-heated oven, 200ºc for 25 to 30 minutes, or until the bacon is cooked and starting to crisp.
Once cooked, to add a little extra flavour to your pigs in blankets try coating or brushing them with BBQ sauce, sweet chilli Sauce or spread some cranberry sauce over them before returning to the oven for a few minutes to allow for the sauce to lightly caramelize.
Only Slaggin’s Roasted Potatoes
Only Slaggin’s Roasted Potatoes
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Ingredients
- 2 kg Maris Piper potatoes
- Pinch of salt and pepper
- 3-4 tbsp goose fat alternatively use olive oil or large knob of butter
- 2 sprigs fresh rosemary or 1tsp dried
- 1 full bulb of garlic
- Splash of red wine vinegar Optional
Method
Preheat a deep baking tray with the goose fat in the oven at 200ºc. Optional: add 1 tbsp of red wine vinegar into the baking tray when heating the fats before the potatoes go in.
Peel the potatoes and cut into similar sized pieces.
Boil the potatoes for approximately 8 mins
Drain the potatoes, add a lid to the boiling pot and give a light shake to rough up the edges.
Add the garlic cloves, herbs and potatoes to the pan
Return to the oven for approximately 45-60mins until golden all over
Only Slaggin’s Roasted Vegetables
Only Slaggin’s Roasted Vegetables
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Ingredients
- 6 carrots
- 3 parsnips
- 2 Onions
- 2 garlic bulbs
- 6 tbsp Centra Olive Oil
- Pinch of salt and pepper
- 3 tsp dried or fresh Herbs (sage, rosemary and thyme work well)
- 1 large orange
- Splash of balsamic or white wine vinegar
Method
Preheat a deep baking tray with some olive oil at 180ºc - 200ºc
Peel the carrots & parsnips, cut into similar sized pieces.
Quarter the onions and split the garlic
In a bowl mix half the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper. Add a 1 tsp of Rosemary and 3-4 garlic cloves skin on and mix. Finally add a splash of balsamic or white wine vinegar, mix and place into the baking tray
In the same bowl, mix the second half of the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Sage, a handful of garlic cloves and the juice of one orange. Place into the baking tray on opposite side.
In the same bowl, add the onion, parsnip and remaining garlic with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Thyme and then place in between the 2 sets of carrots.
Place in the oven for approximately 25-30 mins until the vegetables start to caramelize. At this point pour some honey or maple syrup over the parsnips in the centre and return to the oven until you have the colour of your choice across the roasted veg (around 5-10 minutes)
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
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Ingredients
- 400 g Fresh For You Brussels sprouts
- 2 tbsp unsalted butter
- 2 tbsp Centra Olive Oil
- 1/2 tsp salt
- 1/4 tsp Pepper
- 2 Cloves of garlic minced
- 50 g breadcrumbs
- 50 g grated parmesan
- 65 g bacon lardons
Method
Preheat baking sheet with 1 tbsp of oil at 200ºC
Peel and remove stalk of the sprouts. Slice them in half.
Combine melted butter, olive oil, salt and pepper, minced garlic in bowl.
Add the sprouts and mix until they are all coated.
Add the parmesan and breadcrumbs to the bowl (leaving a small portion aside) and mix until coated.
Place the coated sprouts on a baking sheet in a single layer with the flat side down. Sprinkle the leftover parmesan and breadcrumbs on top.
Sprinkle the lardons into any gaps between the sprouts.
Bake for 15-20 mins at 200ºC
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Ingredients
- Fresh For You Sausages
- Ballymaloe Mayo
- Mustard
- Fresh For You Tomatoes
- Ormo Finger Rolls
- Chorizo cubed
- cheese slices
- Crispy Onions
- Rocket
- cucumber
Method
Grill the sausages until cooked through to 75 degrees celsius.
While they are cooking, sautéed some chorizo, with chopped onions until they caramelise a little.
Line the Ormo hotdog rolls with rocket, tomato & cucumber.
Add the sausages and top with the chorizo and onion mix.
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Drizzle with Ballymaloe Mayo and American mustard.
