For two hungry brunchers you will need:
1 1/2 cups self raising flour
1/4 teaspoon baking soda
1 egg
1/2 teaspoon vanilla extract
1 cup buttermilk
2 tbsp melted Moose Maple Butter
Method
1. Measure the dry ingredients into a large mixing bowl and whisk together.
2. Measure the wet ingredients into a separate bowl or jug and whisk together.
3. Make a well in the centre of the dry ingredients and slowly pour in the wet mix, whilst whisking to avoid any lumps.
4. Lightly butter a large, non-stick frying pan and heat over a medium flame. Use a spoon to dollop mounds of batter onto the pan.
Cook until the underside is golden, then flip using a spatula.
Serve warm, with warmed Moose Maple Butter to pour over. Top with a spoonful of cold Moose Maple Butter!
Ellie Cook 2021
200ml milk
2 eggs- yolks and whites separated
50ml maple syrup (plus extra for topping)
30g Moose Maple Butter melted (plus extra for topping)
200g plain flour
1 tsp baking powder
Pinch of salt
Place a large heavy-bottomed frying pan or flat cast-iron griddle over a medium-high heat.
In a large jug, whisk together the milk, egg yolks, maple syrup and melted Moose Maple Butter.
In a medium bowl, whisk the egg whites (either by hand or with an electric whisk) until white and fluffy.
In a large bowl or jug, weigh out your flour baking powder and salt.
Pour the jug of liquid ingredients into the dry ingredients and whisk gently until smooth and combined.
Gently stir the fluffy egg whites into the batter until smooth.
Using an ice cream scoop or large spoon, heap some batter into the preheated pan. 1 scoop/spoon is recommended for Scotch pancakes and 2 scoops/spoons for American-style pancakes.
Cook the pancakes for 1-2 minutes- you should see bubbles bursting on top of the pancakes and the edges should look dry.
Flip the pancakes (once and only once, and do not press down on them with your spatula!) and cook for a further 1-2 minutes.
Scoop the cooked pancakes out of the pan. Eat straight away or keep warm between the folds of a clean tea towel until ready to serve.
Top with maple syrup and a tasty dollop of Moose Maple Butter and enjoy!
Recipe and photograph credit: http://maverickbaking.com/maple-butter-pancakes/
100g Moose Maple Butter
40g pure maple syrup
60g caster sugar
½ tsp vanilla extract
1 egg
280g plain flour
Pinch of salt
Preheat the oven at 180°C.
Cream together the Moose Maple Butter, maple syrup, caster sugar and vanilla extract and then add the egg.
Sift the flour and salt into the mixture and combine all the ingredients into a ball of dough.
Roll out the dough into a thickness of approximately 0.5cm then cut out the biscuits into your desired shape.
Place the biscuits on a non-stick baking tray (or line the tray with greaseproof paper) and cook in the oven for 10-15 minutes.
Let the biscuits cool for approximately 10 minutes.
Enjoy them as they are or decorate them with icing for that extra bit of sweetness!
Recipe and photograph credit: @mclbodyfitness (Instagram)
Heaped spoonful of Moose Maple Butter
Bananas (over-ripe ones work perfectly)
1 tbsp crème fraiche
Heat a frying pan and add a heaped spoonful of Moose Maple Butter.
Add sliced bananas (a great way to use up over-ripe ones).
Cook until the bananas are deliciously caramelised.
Serve with a dollop of crème fraiche.
Moose Maple Butter
5 thick slices of bread (or brioche for added richness)
50g sugar
1 tsp cinnamon
Handful of sultanas (optional)
2 eggs
500ml milk
1 tsp vanilla extract
Fresh double cream
Preheat the oven to 190ºC
Slather Moose Maple Butter all over 5 thick slices of bread (or brioche for added richness) and tear it up (if the bread is dry – add more maple butter). Then arrange the pieces of bread in a greased baking dish.
Mix together 50g of sugar (you only need a little because of the natural sweetness in maple syrup!) with a teaspoon of cinnamon. Throw in some sultanas if you like. Sprinkle this over and in between the bread pieces.
Beat 2 eggs into 500ml of milk and add a teaspoon of vanilla extract. Pour over the bread in the tray and leave to absorb for 10 minutes. (It may seem like a lot of milk but it’s not!)
Bake for about 35 minutes or until the pudding is set and nice and crispy on top!
Serve with fresh double cream.
2 slices smoked streaky bacon, chopped
Handful of sage leaves, sliced
1 tbsp Moose Maple Butter
1 leek, finely sliced
300g frozen peas
Heat a heavy based pan over a high heat, add the bacon, and fry until starting to crisp, stir through the sage leaves.
Once the sage starts to crisp add the leek and the Moose Maple Butter, reduce the heat to medium and cook until softened.
Add the frozen peas, season to taste, then cook until they are warmed through, serve immediately with more sage leave scattered on top.
Photograph and recipe credit: Katie Davies (from Britain's Best Home Cook, 2018)
350g wild muntjac saddles
50g Moose Maple Butter
A handful of thyme
Salt and pepper
1 tbs olive oil
Take your muntjac saddles out of the fridge, remove all packaging and allow the meat to come to room temperature.
Warm a heavy frying pan and add the olive oil until it is hot.
Carefully add the wild muntjac saddles and season liberally with salt and pepper.
Cook for 5 minutes, turning once or twice. Add the Moose Maple Butter and thyme. Continue to cook and turn the meat for a further 5 minutes. Occasionally baste with the foaming Moose Maple Butter until brown and caramelised on all sides.
Transfer the muntjac to a plate and pour the remaining Moose Maple Butter and thyme over the top.
Allow to rest for 5 mins, slice the muntjac and devour with your favourites sides.
Photograph and recipe credit: @jacksmeatshack (Instagram)
50g Moose Maple Butter
1 tbs olive oil
8oz Beetroot
8oz parsnips
A generous pinch of salt and pepper
1 tbs chopped parsley
Preheat the oven to 160°C.
Melt together the Moose Maple Butter and olive oil then set aside.
Peel and cut the parsnips and beetroot.
In a large roasting tin toss together the vegetables, Moose Maple Butter and olive oil.
Season generously with salt and pepper.
Spread the vegetables out onto a roasting tin and roast for approximately 40 minutes until the vegetables are caramelized along the edges.
Sprinkle with some chopped parsley and enjoy!
Photograph credit: Francesca Watts @thewildflours (Instagram)
1 bag of carrots
50g of Moose Maple Butter
Salt and pepper to season
Preheat the oven to 160°C.
Add the Moose Maple Butter to a roasting tin and place in the oven until the butter has melted.
In the meantime, peel your carrots (feel free to cut them into your desired shape, however please bare in mind that this will alter the cooking time. It is better to cook these on a lower heat for a longer time to ensure that the butter does not burn).
Take the roasting dish out of the oven and add the carrots to the tin. Spoon the melted Moose Maple Butter all over the carrots and season with a generous pinch of salt and pepper.
Roast the carrots for 40-45 minutes until tender. You will need to check them every 15 minutes and give them a good shake to make sure they do not stick to the roasting dish.
Serve hot and sprinkle with some chives if desired.
Photograph credit: @Sandywoods (Instagram)
1.5kg whole chicken (alter the cooking time according to the size of your chicken- see packaging)
80g of Moose Maple Butter (feel free to use more or less- everyone has different preferences!)
1 pack of streaky bacon
Salt and pepper to season
Preheat the oven to 180°C.
Place the chicken in a large roasting tin and season the chicken with some salt and pepper.
Take 40g of Moose Maple Butter and rub it underneath the skin of the chicken.
Cover the breasts of the chicken with the streaky bacon and cook for approximately 1 hour and 10 minutes.
Brush the remaining 40g of Moose Maple Butter over the bacon and chicken and place it back in the oven for an additional 15 minutes.
Take the chicken out of the oven- it should be golden and the juices of the meat should be clear.
Rest for 5 minutes before carving and serve with your favourite vegetables, roast potatoes and gravy.
Recipe and photograph credit: @somethingsweetandsomethingsavoury (Instagram)
250g self-raising flour
Tsp mustard powder and paprika
100g grated cheddar cheese (plus extra for sprinkling)
50g Moose Maple Butter (plus one tablespoon)
180ml milk
100g finely chopped bacon
1 beaten egg or a splash of milk to glaze
Preheat the oven to 220°C.
Fry the chopped bacon on a medium heat for 10 minutes. Turn up the heat to high and fry the bacon for an additional 5-7 minutes until the bacon is really crispy. Once the bacon is crispy, stir through a tablespoon of Moose Maple Butter and leave to one side.
Place the flour and grated cheese into a large mixing bowl and stir with a knife to combine.
Meanwhile, melt the Moose Maple Butter and stir into the milk. Gradually pour the liquid into the flour and grated cheese and stir with a knife gently.
Finally, add the bacon and combine. Be careful not to over mix or the scones will be tough.
Sprinkle flour onto a clean surface and knead the mixture into a dough. Using your hands, flatten the dough into a thickness of approximately 3cm. Cut out circles with a round cutter.
Place the scones on a baking tray. Brush with a little egg or milk and top with a small amount of grated cheese. Bake for 20 minutes – do not open the oven door.
Remove the scones from the oven and enjoy them warm. Add extra Moose Maple Butter and crispy bacon for an extra tasty scone!
Recipe and photograph credit: Kerry Whyte
http://www.documentingmydinner.com/2018/10/06/maple-bacon-scones/
x2 tea bags
150ml hot water
120g malt extract
2tbsp black treacle
60g dark brown soft sugar
150g dried mixed fruit
150g dried chopped prunes
250g plain flour
2 tsp baking powder
Pinch of salt
Preheat the oven to 170°C.
Brew your tea bags in hot water for 5 minutes.
Remove the tea bags and combine the hot tea with your malt extract (leave a tablespoon-worth for glazing later), treacle, sugar, dried fruits and prunes. Stir and leave to soak for 15 mins.
Meanwhile, as the mixture is soaking, line a loaf tin with baking parchment.
Gradually sift the flour and baking powder into the tea mixture until all of the ingredients is combined.
Pour the mixture into your loaf tin and bake for 50 minutes.
Glaze your loaf with approximately a tablespoon-worth of malt extract (or honey/date syrup) and leave to cool.
Enjoy the loaf by itself or try microwaving it for approximately 15 seconds and adding a lashing of Moose Maple Butter on top.
Recipe and photograph credit: http://www.thebettystamp.com/2017/12/moose-maple-butter-malt-loaf.html
Heaped spoonful of Moose Maple Butter
Sausages
Bacon (if desired)
Bread
Heat a frying pan and add a heaped spoonful of Moose Maple Butter.
Add sausages, cook until the sausages are deliciously caramelised and cooked to sweet, sticky and savoury perfection.
Toast two slices of bread, slather on some Moose Maple Butter (because you can never have too much awesomeness).
Add maple butter sausages – sliced lengthways down the middle, add ketchup or brown sauce if desired.
Smash on the top slice of toast and take a huge, shamelessly greedy bite.
Heaped spoonful of Moose Maple Butter
Bacon
Bagel/brioche bun
Heat a frying pan and add a heaped spoonful of Moose Maple Butter.
Add bacon and cook until the bacon is deliciously caramelised and cooked to a sweet, sticky and crispy perfection.
Remove the bacon from the pan and allow to crisp up on a sheet of kitchen towel.
Split a bagel/brioche roll in half and toast slightly (you might need two).
Place the two halves of the bagel/brioche face down in the pan to absorb the bacon and maple butter flavours.
Stuff the crisp maple bacon into the bagel/brioche, add ketchup or brown sauce if desired.
Enjoy with a cup of hot steaming tea and settle down to enjoy your epic breakfast.
A bottle of your favourite mulled cider (with or without cinnamon)
A generous knob of Moose Maple Butter
25ml shot of Kraken
25ml shot of Sailor
Heat up a bottle of cider on a medium heat inside a saucepan.
Add a generous knob of Moose Maple Butter and stir until the butter has dissolved.
Take the saucepan off the heat and add the shots of Kraken and Sailor.
Give it a good stir, pour it into individual glasses and enjoy it hot!
Recipe and photograph credit: @sammulhall (Instagram)
1 tub (150g) of cold Moose Maple Butter
100g of cold unsalted butter
350g plain flour
70g caster sugar
280g mincemeat
1 small egg
Icing sugar to dust
Preheat the oven to 180°C.
To make the pastry, rub the cold butter into the plain flour, then mix in the caster sugar and a pinch of salt.
Combine the pastry into a ball and knead it briefly (do not add any liquid).
Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon the mincemeat into the pies.
Roll out the remaining pastry and cut out a lid in your choice of shape. Place on top, making sure the shapes are big enough to cover the pies
Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
To serve, lightly dust with icing sugar.
Photograph credit: Francesca Watts @thewildflours (Instagram)
1 turkey
1 tub (150g) of Moose Maple Butter
½ apple, chopped into two pieces
½ lemon
½ onion
1 stalk of celery, halved
1 sprig fresh rosemary
1 sprig fresh thyme
1 cup of water
Salt and pepper to season
Preheat the oven to 180°C.
Stuff the turkey cavity with apple, lemon, onion, celery, rosemary, and thyme.
Place the turkey in a large shallow roasting pan lined with aluminum foil.
Melt a tub of Moose Maple Butter in the microwave for approximately 30 seconds or until melted. Then, using a pastry brush, glaze the turkey until it is generously coated with Moose Maple Butter.
Season with some salt and pepper.
Add 1 cup of water to bottom of pan.
Roast the turkey for an adequate amount of time (cooking times will depend on the size of your turkey- please see the instructions on the packaging). Baste the turkey with the pan juices every 30 minutes.
If any part of the turkey browns too quickly while cooking, cover lightly with aluminium foil.
Remove the turkey from the oven and leave to cool for 30 minutes before carving.
Photograph credit: Francesca Watts @thewildflours (Instagram)
1kg brussels sprouts trimmed
8 rashers smoked streaky bacon, cut into bite-sized pieces
200g chestnuts
60g Moose Maple Butter
Bring a large pan of salted water to the boil, tip in the trimmed brussels sprouts and boil for 5 minutes. Drain the water from the brussels sprouts and run them under cold water. Drain again and then leave them to one side.
In the meantime, heat a large frying pan and fry the bacon in 10g of Moose Maple Butter for 10 minutes until crisp and golden. Remove the bacon from the pan and put to one side. Leave the Moose Maple Butter behind.
Fry the chestnuts in the remaining Moose Maple Butter (add more if necessary) on a high heat for approximately 5 minutes then put to one side.
Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
Add the chestnuts, bacon and 50g of Moose Maple Butter to the pan and fry on a high heat for an additional 2 minutes.
Season with salt and pepper and serve hot.
Photograph credit: Francesca Watts @thewildflours (Instagram)