RAW RECIPES: 4 Amazing Recipes

Need a fresh new recipe then we got you hope you all enjoy what we got for you! Why not change up your normal routine? These recipes have been sent in from a fellow foodie to share with all of you so what do you think let us know how your creations turned out.

Glass Crisps
6 medium-sized Yukon Gold potatoes
1/2 tablespoon olive oil
1 teaspoon kosher salt
4 cups of water
4 tablespoons potato starch
Chives and rosemary, for garnish
Olive oil, for garnish


For the potato stock:

Wash potatoes with cold water and dry with paper towels. Using a knife, cut an X into potatoes to vent. Do not cut all the way through. Place potatoes, salt, and oil in a large stockpot. Cover with 4 cups of water. Bring to a boil, and cook for 25 to 30 minutes. Let potatoes cool in stock pot at room temperature. Once cool, strain potatoes and save the liquid. This is our potato stock. Save potatoes for another recipe. Cover the stock and refrigerate for 8 hours or overnight.

For the potato gel:

Preheat oven to 225 degrees. Pour chilled potato stock into a large saucepan. Add potato starch to the mixture. Over medium-high heat, whisk to dissolve the starch into the potato stock. Continue to whisk for about 5 minutes until a gelatin consistency forms. Remove from heat. Pour into a squeeze bottle and allow it to cool slightly. On a parchment paper-lined baking sheet, squeeze gelatin mixture into potato chip-sized shapes. Place in the oven for 4 hours. Once chips have baked, carefully remove them from the parchment paper. Garnish with chives and rosemary, and enjoy.

Sweet Chilli Sauce:
1lb Seeded red chillis
1/4 Head of chopped Coriander
3 Red Peppers (roasted and skinned)
1/2lb Sugar
1/2 pint Water
1/2 pint White Wine Winegar
1 teaspoon Coriander seeds
1 Cinnamon Stick
1 teaspoon Cloves
zest of 1 Lime

Put all into a large pan, bring to the boil and simmer, once all cooked out blitz and pass through a sieve. Glamorgan Sausage: 1 block of cheddar cheese (grated) 1 loaf white bread (crust off and broken down) Brumoise (fine dice) of the whites of a Leek 1 Dessert spoon Dijon Mustard 2 Eggs S+P Mix all together until fully integrated, roll into sausages and freeze down. Deep fry to serve.

Equal amounts of
Icing Sugar
Plain Flour
Egg Whites

Mix all together and spread thinly on greaseproof paper and cook in a hot oven until colored, take out and roll around a rolling pin until cooled.

Pasta Dough:
200g Farina/Pasta Flour
2 Egg yolks
Drizzle Olive oil

Put all into a blender and pulse until it all comes together into a dough ball, wrap in clingfilm and refrigerate for a half-hour. Take out and roll out thin enough to go through a pasta turner (or until rolled thin enough to cut up into desired shapes). Roll through the turner and cook for 3-5 minutes depending on thickness.