Everyone know's Ryvita is good for you, but it has the reputation of being tasteless and only for those trying to lose weight!
But that was until I was sent some samples of their new flavoured Ryvita's and some recipes created by acclaimed chef Mark Sargeant, owner of celebrated restaurant Rocksalt in Folkestone, to create some fabulous summer and autumn toppings.
After graduating college Mark Sargeant worked at Reads Restaurant in Faversham and during his 3 years as a Sous Chef the restaurant gained it's first Michelin Star. Afterwards Mark worked in London at Oliver Peyton's Coast Restaurant where he won Young Chef of the Year in 1996 and where he also met Gordon Ramsay. In 1997, Mark began working with Ramsay at his restaurant Aubergine before going on to open Restaurant Gordon Ramsay as Sous Chef and working there for 4yrs, during which time the restaurant won 3 Michelin Stars. In 2001, Mark was rewarded with the position of head chef at the new Gordon Ramsay restaurant at Claridges. Here, not only did Mark gain a Michelin Star a year later, he was also awarded the title of Chef of the Year. In June 2011, Mark opened two restaurants in the coastal town of Folkestone in Kent. "Rocksalt" is the harbour-fronted restaurant and bar, while "The Smokehouse" is the fish and chip restaurant and take-away. Mark is also food director to restaurant group Canteen, and was delighted to have been chosen to create exclusive menus for Royal Ascot 2012. Mark's first cookbook was published in October 2011 "My Kind of Cooking" and Mark appears regularly on the BBC's Saturday Kitchen and Food Network UK shows.
For a light lunch on a hot summer's day, why not treat yourself to Mark's subtly spiced Potted Crayfish Tales and Peppery Watercress on top of the new flavoured Ryvita Hint of Chilli Crispbread, perfect with a cold, crisp glass of Pinot Grigio for a long leisurely lunch. Serves 3-4 for a light lunch.
8 Ryvita Hint of Chilli Crispbreads
75g of Butter
1/2 tspn of Cayenne Pepper
1/2 tspn of Ground Nutmeg
1/2 tspn of Ground Mace
250g Crayfish tails, peeled and cooked
2 drops of Tabasco Sauce
Salt and Black Pepper
Place the butter in a pan to melt with the pepper, mace, nutmeg and Tabasco. Once melted, add the crayfish tails. Stir well over the heat and season. Place the crayfish tails into a large bowl and chill in the fridge for an hour. Remove from the fridge and allow to come up to room temperature, then mix to incorporate the spiced butter. Serve on Ryvita Hint of Chilli Crispbreads with watercress and a lemon wedge
Or what about a temptingly tasty canapé for an outside, candle lit soiree, why not serve Mark's Succulent Salt Beef, Peppery Watercress and a dollop of Dill Pickle on Ryvita's Dark Rye Crispbread.
10-12 Ryvita Dark Rye Crispbreads
200g Cooked Salt Beef
20g young, peppery watercress, picked and cleaned
2-3 Radishes, thinly sliced
1/2 a large dill pickle, thinly sliced
1/2 tbsp Cider vinegar
1/2 tspn English Mustard
1 clove of Garlic, peeled and crushed
1 1/2 tbsps Olive Oil
Zest of 1/2 Lemon and the juice of half
Salt and freshly ground black pepper
Pull the salt beef into thick strands (this is easier to do if the beef is at room temperature) and set aside. Now make the dressing. Put the vinegar, mustard, garlic, zest, juice and oil in a bowl, then whisk to emulsify. Add the beef to the dressing and coat well, then leave to steep for a minute or so. Add the radishes, dill pickles and watercress to the beef and toss gently, then pile between 10-12 Ryvita Dark Rye Crispbreads and cut each into 4 or 6 to make bite size pieces for canapés. Season well with black pepper and just a touch of sea salt.
Before you head down to the fireworks, treat the family to a seasonal spread of Ryvita Pumpkin Seed and Oats Crispbread with Curies Sweet Potato, Butternut Squash, Yoghurt and Fresh Mint. Or, accompany a delicious cheese board with Ryvita Sunflower Seeds and Oats Crispbread piled high with Mark's cracking Waldof Salad.
Mark says "Ryvita provides a great base for these seasonal toppings. I particularly enjoy eating Curried Sweet Potato, Butternut Squash, Yoghurt and Fresh Mint on top of a Ryvita Pumpkin Seed and Oats Crispbread - the combination works perfectly, and gently warms you from the inside."
Ryvita Pumpkin Seed and Oats Crispbread with Curies Sweet Potato, Butternut Squash, Yoghurt and Fresh Mint
16 Ryvita Pumpkin Seed and Oats Crispbreads
2 tbsps Vegetable Oil
1 Onion (roughly chopped)
3 Garlic Cloves (crushed)
250g Butternut Squash (seeded and cut into chunks)
1 Sweet Potato (cut into chunks)
200g Potatoes (cut into chunks)
1 Apple (peeled, cored and cut into chunks)
2 tsps Mild Curry Sauce
1 tsp Turmeric
2 1/2cm piece of Fresh Ginger (peeled and finely chopped)
2 Bay Leaves
250mls Vegetable Stock
4 tbsps Plain Yoghurt
1 Bunch of Mint
Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning Bring to the boil, stir well and then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender and the sauce is lovely and thick. Set aside to cool. Mix the yogurt with the finely shredded mint and season. Spoon onto Ryvita Pumpkin Seed and Oat Crispbreads and add a spoonful of yoghurt and mint over the top
Serves 4-6 as a light supper
Ryvita Sunflower Seeds and Oats Crispbread with Waldorf Salad
10 Ryvita Sunflower Seeds and Oats Crispbreads
2 Braeburn Apples
1/2 Lemon (juiced)
4 tbsps Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Grain Mustard
2 Stalks of Celery (peeled and cut into crescents)
Handful of Walnuts
Couple of handfuls of Watercress
Cut the apple into chunks and toss with the lemon juice. Mix together the mayonaise and mustard and toss with all the other ingredients. Spoon over 10 Ryvita Sunflower Seeds and Oats Crispbreads.