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Coronation street food party

Coronation street food party


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Celebrate in style by delighting customers with an unforgettable street food feast!

Include savoury favourites such as Scotch eggs and pork pies, serve alongside showstopping desserts, magnificent jelly and timeless trifles for those who like a little tipple.

Vegetarian minted pea and quails Scotch eggs 

Ingredients 

Method

200g Sosa Airbag Potato flour  

400g frozen peas 

Fresh mint

Salt & pepper to taste

10g Essential Cuisine Vegetable stock powder 

24 quails eggs

4 eggs (mix to make egg wash mix for coating)

Add frozen peas and veg stock into a pan.

Add quails eggs into boiling water for 3 and a half minutes (cook till soft). 

Remove eggs from boiling water and blanch into ice water.

Add chopped mint into cooked peas.

Blend peas.

Add salt and pepper to taste.

Peel quails eggs. 

1 heaped tablespoon of pea mixture into palm of hand and coat each egg.

Roll in airbag potato flour.

Dip in to egg mix and roll into potato flour again for a crispy coating. 

Deep fry for 1-2 minutes until golden, season to taste.

Pork, apple and sage pies 

Ingredients 

Method

Pidy Small (8.3cm) neutral pastry tarts

Taura Apple pieces (5 x 5 x 4mm) 

500g pork mince

1 chopped onion

Handful of chopped sage

Shortcrust pastry sheet

Egg wash

Mix together pork mince, chopped onion, sage, apple pieces and salt & pepper. 

Lay pastry cases on tray. 

Fill with pork mix.

Cut rounds of pastry to fit the tart cases and cut them through to make and 'X' on top.

Lay each round on top of pastry case. 

Cover with egg wash and cracked black pepper. 

Cook in oven for 25 minutes on 175°c or until pork mix is cooked through and pastry is golden. 

Cherry Bakewell tarts 

Ingredients 

Method

Pidy Mini Trendy Round sweet butter pastry shells (3.8cm)

Grandes Distilleries Peureux Griottines in Kirsch (without stalks) 

Wrights of Lymm Edible gold leaf (to garnish)

240g butter, softened

240g golden caster sugar

2 eggs

2 tbsp plain flour

220g ground almonds

100g Leonce Blanc sour red cherry fruit puree

50g of granulated sugar

DGF Industries Nappage Blond Apricot glaze (to garnish)

Add cherry puree and sugar into pan and heat in a pan until combined together and jam like consistency. 

Beat together butter and sugar till light and fluffy. 

Whisk in the egg. 

Fold in the ground almonds. 

Spoon the cherry jam into cases. 

Fill to top with frangipane mixture. 

Cook for 15-20 minutes on 160°c. 

Place on rack to cool. 

Once cooled, brush with nappage blond. 

Half griottine cherrys and place on top. 

Garnish with gold leaf. 

Pesto quiches

Ingredients 

Method 

Pidy Tellines Mini (4cm) neutral shortcrust pastry tarts 

100g Pine nut kernels 

140g fresh basil

220ml olive oil

3 garlic cloves

80g parmesan 

4 eggs

300g double cream

Salt & pepper

Toast pine nuts. 

In a mixer add all ingredients for pesto – pine nuts, basil, garlic, parmesan and slowly pour in olive oil whilst on a low speed until ingredients are combined and make the right consistency. 

In a separate bowl combine eggs and cream and mix together with salt and pepper. 

Lay cases on a tray. 

Spoon a teaspoon of pesto into each case. 

Top with egg and cream mixture. 

Bake in an oven on 160°c for 10 minutes or until golden. 

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