Slow Roasted cherry tomato, goats cherve & Caramelised Onion Tuckers Natural Crackers. Ideal for buffet, canape or tapas style dish.

Makes 1 serve

Ingredients

• Tomatoes cheery
• Goats Chevre
• Thyme
• 1 x brown onion
• Butter
• Red wine vinegar
• Olive Oil
• Tuckers Natural Caramalised Onion crakers

Method

1. Slice onion, place in a pot with butter, oil, vinegar on a slow heat until brown & soft.
2. Halve tomatoes and place on tray season & drizzle with oil, place in oven @ 150c for 20 min, remove to cool.
3. Whip goats cherve with thyme and pepper
4. On a Tuckers Natural Caramalised Onion cracker place half a cherry tomato then a quenell of goats curd and serve.

Tiramisu in glass with Chocolate Tuckers Natural Cracker. Biscuit can be used as scoop keeping the dish simple. Ideal for buffets or tasting menus.

Makes 4 serve

Ingredients

• Mascarpone Cheese
• Icing Sugar
• Double Creme
• Espresso Coffee
• Marsala
• Savoiardi Buscuits
• Fresh Strawberries

Method

1. Beat togeather the Mascarpone cheese and icing sugar until creamy. Lightly whip the cream to a soft peak before folding into the macsarpone.
2. In a bowl mix togeather the cold coffee and marsala. Snap each of the sponge fingers in half, dip eight pieces into the coffee and arrange in four ice gallses.
3. The mascarpone can now be piped on top using a piping bag. Layer up the sponge fingers, chocolate shavings & mascarpone cream twice more finishing with mascarpone & chocolate shavings
4. Serve with Tuckers Natural chocolate dessert crackers..

Raspberry & Mascapone cream stack using chocolate flavoured Tuckers Natural Cracker. Served with vanilla ice cream & raspberry coulis. Alternativley you could use Honey flavoured Tucker Natural Cracker.

Makes 1 serve

Ingredients

• 200g Tuckers Natural Chocolate
• Raspberry Fresh
• Cheese Mascarpone
• Culinary Cream
• Icing Sugar
• Essence Vanilla
• Raspberry Coulis

Method

1. Whip mascarpone cream & culinary cream together adding icing sugar & vanilla essence.
2. Wipe clean stawberries, slice into quarters
3. Put a small amount cream on plate then one biscuit spread with cream mix and sliced strawberries repeat again and finish with biscuit.
4. Drizzle around plate coulis & dust with icing sugar.

Soup Garnished with Poppy seed flavoured Tuckers Natural Cracker. Easy full flavoured biscuit & cheese grantinated for more flavour. Can be served with a variety of flavour soups.

Ingredients

• 20g Tuckers Natural Poppy Seed crackers
• 5ml Olive Oil
• 40g Cheese Camembert
• Italian Minestronie Soup

Method

1. Prepare & heat your favourite soup.
2. On a couple of Tuckers Natural Poppyseed crackers thin slicers of camembert cheese & place under grill for 1 minute until golden, serve with soup.

Vanilla Pannacotta served with Chocolate flavoured Tuckers Natural Cracker. Served cold with fresh summer berries, As a substitute use Vanilla flavoured Tuckers Natural

Ingredients

• 1 VANILLA BEAN
• 100g Sugar Caster
• 5ea Gelatine Sheets
• Cooking Cream
• 250 Tucker's Natural Vanilla crackers

Method

1. Bring almost to the boil vanilla bean & cream.
2. Soak gelatine in water.
3. Whisk gelatine into cream and simmer very gently for 4mins
   strain through fine chinois, pour into ramekins, darroil moulds or chinese tea cups and
4. Refrigerate 4-6 hours
5. Serve with tuckers natural vanilla crackers and mixed berries in summer or sugar grilled
   fruit in winter.

Afforgato served with Chocolate flavoured Tuckers Natural Cracker. Espresso shot, Liquer (Frangelico) & Vanilla Ice cream. As a substitute use Coffee flavoured Tuckers Natural.

Makes 1 serve

Ingredients

• Espresso coffee
• Vanilla Ice Cream
• Tuckers Natural Chocolate crackers
• Frangelico

Method

1. Make one fresh espresso shot, place a scoop of ice cream in a ramekin and a shot of liqour of your choice e.g. Frangelico, cognac or tokay. Place alongside Tuckers Natural Cracker
2. To serve pour the shot of espresso over ice cream and eat with liqour & cracker as scoop to ice cream.

Mussels Provencial with Oatmeal flavoured Tuckers Natural Cracker. Popular Belgian dish using fresh black lip mussels steamed with leeks, tomato, garlic & pernod or white wine. Serve with fresh olive tapenade

Ingredients

• 1,000g Mussels Green Lip
• 375ml WHITE WINE
• 40g Garlic
• 100g Leeks
  
• 200g Tomatoes
• 60g Pernod
• 60g Butter
• Bunch Parsley Continental
• Bunch Tarragon
  
• 10g Seasoning
• 60g Tuckers Natural Oatmeal

Method

1. Scrub the mussels in cold water and scrape off any hairy filaments with a small knife.
2. Place the wine, garlic and leeks in a saucepan that is large enough to hold the mussels. Bring to a boil over high heat
   and cook for 5 minutes.
3. Add the mussels and cover the pan tightly. Cook for 5 minutes, then uncover, and remove the pan from the heat. Discard any mussels that have not opened.
4. Add the tomatoes, Pernod, butter, parsley and tarragon to the mussels. Return to high heat and cook, uncovered, to reduce the broth and concentrate the flavors, about 5 minutes.
5. Serve immediately with the broth & crackers.

Candied Carrot Paté

Makes 300g

• 200g diced small carrot
• 250g Cream cheese
• 70g sugar
• 5g caraway seeds
• 20ml orange juice
• 10g honey
• 2g dried ginger
• salt and pepper to taste

Method

Melt sugar and honey in a heavy frypan. Add carrot and a spoonful of water and cook until carrots are candied.

Blend 70 per cent of the carrot with the Cream Cheese, caraway, ginger and juice. Season to taste and fold remaining carrot through paté. Serve with Tucker’s Natural Gourmet Crackers and olive oil.

Beetroot Dip

Makes 300g

• 500g fresh beetroot – peeled and cut into 3cm chunks
• 75ml olive oil 2 cloves garlic – peeled
• 2 tbs chilli jam
• 1 1/2 tsp roasted ground cumin seeds
• 1 1/2 tsp roasted ground coriander seeds
• 1/4 tsp salt flakes

Method

Roast the beetroot in a little of the olive oil until cooked. Allow to cool. Place all ingredients into food processor and blend until very smooth.Refrigerateuntilrequired. Transfertocleanbowlandgarnishwithchoppedchives. Serve with Tucker’s Natural Caramelised Onion Gourmet Crackers.

Pumpkin Dip

Makes 200g

• 250g pumpkin – peeled, deseeded and cut into 3cm chunks
• 4 cloves garlic – leave skin on
• 30g smoked almonds
• 100ml olive oil
• 1/4 tsp salt flakes

Method

Roast pumpkin and garlic in a little olive oil to a lightly golden colour. Allow to cool and peel the garlic. Place all the ingredients into a food processor and blend until very smooth.

Refrigerate until required. Transfer to a clean serving bowl and serve with Tucker’s Natural Oatmeal Gourmet Crackers.

Cream Cheese Comet

Makes 250g

• 200g cream cheese
• 1/2 cup chilli jam

Method

Mould the cream cheese into a round ball about the size of a tennis ball. Set into a serving bowl and spoon over chilli jam. Serve with Tucker’s Natural Poppy Seed Gourmet Crackers.

Avocado Salsa

Makes 300g

• 1 avocado – diced 2 roma tomatoes – diced
• 1/4 red onion – finely diced
• 1/2 bunch coriander – roughly chopped
• 1 clove garlic – chopped
• 1 long red cayenne chilli pepper – finely chopped
• 2 tbs lemon juice
• 2 tbs olive oil Salt and pepper to taste

Method

Carefully mix all the ingredients together. Transfer to a clean bowl and serve with Tucker’s Natural Coriander & Cracked Black Pepper Gourmet Crackers.