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MBL8 Recipes List

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Method
Make the butter sauce first.
In a heatproof bowl, whisk the egg yolk with the vinegar and a pinch of pepper. Set the bowl over a pan of gently simmering water (don’t let the bowl touch the water). Drop in a few cubes of butter and whisk slowly.

Build the sauce.
As the butter melts, keep adding more cubes, whisking all the time. When all the butter is in and the sauce has thickened to a glossy, spoon‑coating consistency, season with lemon juice, salt and pepper. Keep warm.

Prep the asparagus.
Snap off the woody ends and discard. Cook the spears in boiling water or on a hot griddle until just tender.

Poach the eggs.
Bring a small pan of water to the boil and add a dash of vinegar. Crack each egg into its own cup. Swirl the water, gently slide in the first egg, then the second. Poach for 2–3 minutes until the whites are set but the yolks are still soft.

Serve.
Lay the asparagus on warm plates, top with the poached eggs, and spoon over the warm butter sauce.

MBL8 Poached Eggs with Asparagus & Warm Butter Sauce

Method:

* Push cloves into onion & add the Garlic & bay leaves to saucepan
* Add the milk& cream then low simmer for 5-10 minutes. (try not to boil)
* Remove onions/garlic & cloves.
* Add in the chopped parsley,(if using) fish pieces, poach on low heat for 5-7mins until nearly done
* Remove fish and (remove skin if required – check for bones & transfer the fish flakes to an ovenproof dish.
* Sieve the milk mixture & keep aside.

Make the sauce

* Gently melt the butter, then stir in flour to form a thick paste (no lumps)
* Then pour in milk mixture in stages stirring all the time to create a thick sauce.
* Season well with salt and pepper.
* Stir in the Parmesan and then add the peas & prawns & leave to cool for 5mins
* Place the sliced eggs over the fish. Then pour over the sauce – place in fridge for approx. 1hr & allow to set.

Make the mashed potato topping

* Boil the potatoes until tender.
* Drain, return to the pan, and let them steam dry.
* Add butter, a splash of milk, salt, and pepper.
* Mash until smooth and fluffy. Food mixer gives great results if you have one?

Assemble the pie

* Remove fish pie from fridge
* Spoon the creamy mash mixture gently over the top.
* Rough up the surface with a folk and add the grated cheese

The MBL8 Classic Creamy Fish Pie

classic-creamy-fish-pie

Method – (Food processor useful)

* Soak / Cook Lentils and black beans according to instructions, add the garlic to infuse in the water.
* Corsley chop the onion, mushrooms, and pepper.
* In the food processor, place sliced bread and turn to breadcrumb.
* Add the rest of the ingredients and blend. (do in batches if processor small & combine at the end if required)
* Place combined mixture in fridge for at least an hour to firm up
* Shape the burgers

* To Cook

* Pan fry in a little oil on medium heat for 4-5 minutes each side until crisp and golden.
Or bake at 200°C for 18–20 minutes for a healthier version.

* To Serve

* Load into buns with lettuce, tomato, sliced cheese, mayo, or a smoky chilli sauce.
* (or any of your favourite toppings)

The MBL8 Spicy Veggie Bean Burger

spicy-veggie-bean-burger

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