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Easy Pub Grub Recipes to Delight Your World Cup Customers

Inspiration | 8th June 2018

The World Cup is kicking off soon (excuse the pun) and having the right bites on your menu will be all important. With that in mind, In-House Head Development Chef, Clement Pavie, has put together these tasty and cost-effective dishes for your pub grub menu.

Pub-Grub-Recipes-Marinated-Spatchcock-Poussin

Mango, Peach and Habaneros Marinated Spatchcock Poussin

What You’ll Need (Serves 1) 

  • 1 Poussin
  • 70ml of Red Rebel Mango, Peach and Habaneros sauce

Creating The Dish: 

Place Poussin breast-side down, with the legs towards you on a chopping board.
Cut up along each side of backbone cutting through the rib bones.
Open the chicken outward and turn over. Flatten the breastbone with the heel of your hand.
Place the Poussin in a vacuum pack bag with the sauce.
Vacuum and leave to marinate for one day.
Cook in water bath at 68C for 2 hours.
Remove from the bag, season with salt and pepper and grill over medium-hot charcoal until crispy and nicely charred.

Serve with skinny French fries or a side salad.

768Kcal per serving, no allergens

Pub-Grub-Recipes-Smoked-Paprika-Mash-Gourmet-Sausage

Smoked Paprika Mash & Gourmet Sausage Éclair on a Bed of Caramelised Red Onion

What You’ll Need (Serves 4) 

  • 8 Gourmet Sausages
  • 1kg Of Peeled Potatoes
  • 100ml Of Cream
  • 100ml Of Milk
  • 20gr Of Butter
  • 10gr Of Smoked Paprika
  • 500gr Sliced Red Onion
  • 20mls Balsamic Vinegar
  • 80mls Red Wine
  • 20gr Of Caster Sugar

Creating The Dish: 
Cook the potatoes in boiling salted water.
Warm up the milk and cream.
Add the smoked paprika, leave to infuse for a few minutes, keep warm.
Once potatoes are cooked, pass through a Mouli.
Add the smoked paprika milk infusion gradually until nice and smooth.
Add in the butter.

Caramelised Onions
Mix all the ingredients into a gastronorm tray.
Roast in the oven for 20 to 25 min at 180C stirring every 10 minutes.

To serve, cut the cooked sausage lengthways, pipe the mashed potato into the centre using a star nozzle and serve in a bowl plate on a bed of the caramelised red onion. Spoon gravy on top and around.

989 kcal per serving
Contains Milk, Sulphur dioxide and sulphites, Wheat (gluten)

Pub-Grub-Recipes-Chickpea-Burger

Spiced Chickpeas Burger, Red Onion Hummus, Minted Quinoa, Pine Nuts & Spring Onion, Portobello Mushroom Bun

What You’ll Need (Serves 4) 

  • 8 Large Portobello Mushrooms
  • 30ml Of Tamari Soya Sauce
  • 1 Tin Of Chickpeas Drained
  • 5ml Of White Wine Vinegar
  • 10gr Of Sriracha Seasoning
  • 200gr Of Fresh Hummus
  • 1 Medium Red Onion
  • 20gr Of Freshly Chopped Mint
  • 1 Lime (Juiced)
  • 200gr Of Cooked Quinoa
  • 20gr Of Pine Nuts
  • 2 Scallions
  • 50ml Of Extra Virgin Olive Oil

Creating The Dish: 

Spicy Chickpeas
In a large bowl, crush the chickpeas with sriracha seasoning and vinegar until pasty.
Form into a 6 oz. Pattie shape and bake at 180C for 6/8 minutes.

Caramelized Onion Hummus
Finely slice the red onions, and sweat in olive oil until light golden brown.
Cool down and blend into the hummus.

Minted Quinoa
Mix the mint, lime juice and olive oil into the cooked quinoa, season with salt and pepper.

Portobello Mushroom Bun
In a large pan, cook the mushrooms top down with olive oil on high heat until dark golden brown.
Add water and reduce.
When all water is evaporated, add soy sauce.

Build like a burger: mushroom, hummus, chickpeas patty, minted quinoa, nut, scallion and mushroom.

577 Kcal per serving
Contains Sesame Seeds, Soybeans, Sulphur dioxide and sulphites

Pub-Grub-Recipes-Crispy-Garam-Masala-Prawns

Crispy Garam Masala Prawns, Pickle Carrot And Cucumber, Mint Yoghurt Sauce (Gluten-Free)

What You’ll Need (Serves 4)

Prawns: 

  • 20 (500gr) 16/20 Hlso (Headless Shell On) King Prawns
  • 3gr Of Musgrave Excellence Garam Masala Powder
  • 2gr Of Musgrave Excellence Chilli Powder

Batter:

  • 200gr Of Gram Flour
  • Pinch Of Bicarbonate Soda
  • 350ml Of Water

Yoghurt Sauce:

  • 50gr Of Natural Yoghurt
  • 10gr Of Finely Chopped Fresh Mint
  • 1 Clove Of Very Finely Chopped Garlic
  • 1 Lemon (Juiced)

Instant Pickles:

  • 1 Carrot
  • 1 Cucumber
  • 5gr Of Santa Maria Pickle Seasoning

Creating The Dish: 

Peel the prawns, keeping the tail on.
Butterfly the prawns, and remove the vein.
In a large bowl, mix the garam masala and chilli powder.
Toss the prawns in the spice mix, ensuring all are evenly coated.
Leave to marinate for 1-hour minimum.

Batter:
In a large bowl, mix all the dry ingredients.
Gradually add in water until batter is smooth and slightly thick (warm water helps to get a smoother finish).

Instant Pickles:
Peel the carrot and wash the cucumber.
Using a peeler, slice the carrot and cucumber into a long ribbon.
Place the veg ribbon in a bowl with the pickle seasoning and leave to marinate for an hour.

Mint Yoghurt Sauce:
In a bowl mix the yoghurt, finely chopped mint and garlic.
Season with salt, pepper and lemon juice.
To serve, dip the prawns in the batter and cook for a few minutes in a gluten-free fryer until golden brown and crispy.
Serve with the pickled vegetable and mint yoghurt sauce on the side.

249Kcal per serving
Contains Crustaceans, Milk

Pub-Grub-Recipes-Loaded-French-Fries

Loaded French Fries

What You’ll Need (Serves 1) 

200gr Of Musgrave Excellence Skin On Chips
50gr Of Musgrave Excellence Cooked Streaky Bacon
40gr Of Musgrave Excellence Grated Red Mature Cheddar
15gr Of Sour Cream
5gr Of Finely Chopped Chives

Creating The Dish: 

Roughly chop the cooked streaky bacon into small strips.
Deep fry the potatoes until golden brown.
Toss in a large bowl with the bacon strips and grated cheese.
Place under the salamander or in the oven for a minute or until the cheese is completely melted.
Serve with sour cream and chives dip.

672 kcal per serving
No allergens

Pub-Grub-Recipes-Loaded-Sweet-Potato-Fries

Loaded Sweet Potato Fries

What You’ll Need (Serves 1) 

  • 200gr Of Musgrave Excellence Sweet Potato Fries
  • 2gr Of Santa Maria Cocoa And Chilli Seasoning
  • 50gr Of Mini Marshmallow

Creating The Dish: 

Deep fry the sweet potatoes until golden brown.
Toss in a large bowl with the cocoa, chilli seasoning and the marshmallows.
Place under the salamander or in the oven for a minute until marshmallows are soft.

488Kcal per serving
No allergens

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