Infuse Recipies

Gambas Al Ajillo

Fri, 12 Jun 2026 14:26:31 GMT

Serves 10 Portions

1.5kg Caterfood Select Large Cold Water Prawns

12 cloves garlic

3 tsp dried chilli flakes

2 tsp smoked paprika

150ml white wine

1 bunch flat parsley

Juice of two lemons

1. Defrost the prawns thoroughly. Chop the garlic into thin slices.

2. Gently heat 250ml olive oil and add the garlic. Do not allow it to colour.

3. Add the prawns and cook for 1-2 mins on each side.

4. Add the chilli flakes, paprika and wine. Reduce the sauce briefly.

5. Roughly chop your parsley and finish the prawns with a sprinkle of herbs, sea salt and a squeeze of lemon.

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Chorizo Al Vino

Fri, 12 Jun 2026 14:23:39 GMT

Serves 10 Portions

1.5kg cooking chorizo

6 cloves garlic

3 bay leaves

750ml Caterfood Select Red Cooking Wine Blend

2 tbsp Caterfood Select Pure Honey

1 bunch parsley

100g feta

1. Chop the chorizo into thick slices and brown it in a pan until the oils start to release.

2. Slice the garlic and add to the pan with the bay leaves.

3. Pour in wine and simmer for 15-20 mins until glossy.

4. Add honey and reduce to a sticky glaze.

5. Sprinkle chopped parsley, then finish with feta.

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Crispy Calamari

Fri, 12 Jun 2026 14:19:37 GMT

Serves 10 Portions

2kg squid tubes

400g plain flour

200g cornflour

2 tsp smoked paprika

Zest from two lemons and the juice from one

Lemon alioli

4 cloves garlic

• 3 egg yolks

• Juice of 1 lemon

1. For the aioli, mash the garlic into a paste and add a pinch of salt.

2. Whisk in your egg yolks and 2 tbsp of lemon juice.

3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.

4. For the calamari, dry the squid tubes thoroughly before slicing into rings.

5. Mix the flour, cornflour, paprika and some salt together in a bowl.

6. Toss the squid rings lightly in the batter coating.

7. Fry the rings in 180°C oil for 60-90 seconds only.

8. Drain, season and serve with the lemon aioli.

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Infuse Recipies

Gambas Al Ajillo

Serves 10 Portions

1.5kg Caterfood Select Large Cold Water Prawns

12 cloves garlic

3 tsp dried chilli flakes

2 tsp smoked paprika

150ml white wine

1 bunch flat parsley

Juice of two lemons

1. Defrost the prawns thoroughly. Chop the garlic into thin slices.

2. Gently heat 250ml olive oil and add the garlic. Do not allow it to colour.

3. Add the prawns and cook for 1-2 mins on each side.

4. Add the chilli flakes, paprika and wine. Reduce the sauce briefly.

5. Roughly chop your parsley and finish the prawns with a sprinkle of herbs, sea salt and a squeeze of lemon.

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Chorizo Al Vino

Serves 10 Portions

1.5kg cooking chorizo

6 cloves garlic

3 bay leaves

750ml Caterfood Select Red Cooking Wine Blend

2 tbsp Caterfood Select Pure Honey

1 bunch parsley

100g feta ﻿

1. Chop the chorizo into thick slices and brown it in a pan until the oils start to release.

2. Slice the garlic and add to the pan with the bay leaves.

3. Pour in wine and simmer for 15-20 mins until glossy.

4. Add honey and reduce to a sticky glaze.

5. Sprinkle chopped parsley, then finish with feta.

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Crispy Calamari

Serves 10 Portions

2kg squid tubes

400g plain flour

200g cornflour

2 tsp smoked paprika

Zest from two lemons and the juice from one

Lemon alioli

4 cloves garlic

• 3 egg yolks

• Juice of 1 lemon

1. For the aioli, mash the garlic into a paste and add a pinch of salt.

2. Whisk in your egg yolks and 2 tbsp of lemon juice.

3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.

4. For the calamari, dry the squid tubes thoroughly before slicing into rings.

5. Mix the flour, cornflour, paprika and some salt together in a bowl.

6. Toss the squid rings lightly in the batter coating.

7. Fry the rings in 180°C oil for 60-90 seconds only.

8. Drain, season and serve with the lemon aioli.

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100g feta