Premier Foods' Christmas and New Year Recipes - plate2planet powered by Bidfood

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Premier Foods’ Christmas and New Year Recipes

As the year picks up pace and Christmas fast approaches it’s time to put your festive thinking caps on and finalise your menus. Try this delicious McDougalls Cheese & Pineapple Sticks recipe to get you started and evoke the festive mood. It’s a simple five step recipe that tastes delicious. This dish is perfectly paired with a glass of champagne.

McDougalls Cheese & Pineapple Sticks 


  • 150g Goat’s cheese
  • 100g Fresh pineapple
  • 30g Unsalted butter
  • 30g Granulated sugar
  • 30g McDougalls Plain Flour
  • 75g Breadcrumbs (panko)
  • 1 Whole egg

Prep time: 15 minutes

Cooking time: 2 minutes

Serves: 10 canapés


  1. Roll the goats cheese into 15g balls and place in the fridge.
  2. Cut the pineapple into 1.5cm cubes and pan fry in the butter and sugar until golden and place to one side.
  3. Pané the balls of goats cheese by first rolling them in flour then egg, followed by the panko breadcrumbs.
  4. Deep fry the goats cheese balls at 180˚c until lightly golden brown.
  5. Place on a cocktail stick or skewer and serve warm on a garnished plate.

Allergens: Egg, Milk, Wheat

Hints & Tips: You can use any cheese that’s easily mouldable, why not try Wensleydale?

McDougalls Beetroot Blinis with Smoked Salmon

Our McDougalls Beetroot Blinis with Smoked Salmon are a delicious addition to any buffet menu, served with crème fraiche and dill; they can be kept in an airtight container or frozen ahead of the day. This recipe is delicious served with a fruity, aromatic Japanese beer, the versatility of the beverage is unique as it can be warmed, served at room temperature, or chilled on ice.


  • ½ A whole cooked beetroot
  • 90g Greek yogurt
  • 50g Whole egg
  • 1g Sodium bicarbonate
  • 70g McDougalls Self-raising Flour

For the topping

  • 100g Cream cheese
  • 100g Smoked Salmon trimmings
  • 20 Sprigs of dill

Prep time: 10 minutes

Cooking time: 5 minutes

Serves: 20 canapés


  1. Place all the ingredients in a food blender and mix to a smooth batter.
  2. Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack.
  3. Spread each Blini with the Cream Cheese and top with the Smoked Salmon and Dill, serve cold.

Allergens: Milk, Wheat, Eggs, Fish

Hints & Tips: The Blinis will keep in an airtight container for 24 hours and can also be frozen.

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