Tortilla Pizza

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Tortilla Pizza Recipe
Tortilla Pizza Recipe
Servings:2 people
Preparation Time:10 minutes
Cooking Time:8 minutes
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Ingredients

  • 4 tbsp Passata
  • 1 clove garlic crushed
  • 1/2 tbsp olive oil
  • 1/2 tsp Dried Herbs basil or oregano
  • 2 tortillas
  • 50 grams mozzarella grated
  • 6-8 slices pepperoni
  • 6-8 slices jalapenos pickled

Method

  1. Heat the oven to 220C/200C fan/gas 7.
  2. Mix the passata, garlic, olive oil, herbs and season well.
  3. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños.
  4. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

Jim’s Fresh For You Burgers

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Jim's Fresh For You Burgers
Jim's Fresh For You Burgers
Servings:2 people
Preparation Time:10 minutes
Cooking Time:10 minutes
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Ingredients

  • 2 Fresh For You Burgers
  • Sliced Gouda Cheese
  • Lettuce
  • Streaky Bacon
  • tomatoes
  • Caramelised Onions & Mushroom (caramelised in Ballymaloe Steak Sauce)
  • Ballymaloe Steak Sauce
  • Mayo
  • Burger Bun (we used Irwins Sour Dough Rolls)

Method

  1. Set up the BBQ for 2 zone cooking with a direct and indirect side.
  2. Slice Burger rolls and spread mayo over the rolls ready for toasting. The mayo will help give a good sear to the rolls without them burning.
  3. Slice the onions and mushrooms and add to a cast iron pan with a little oil ready for the BBQ. Place the Pan on the direct side over the coals to start to sauté the mushrooms and onions. At this point place the burger rolls directly over the coals to toast.
  4. Remove the burger rolls when toasted.
  5. Grill the bacon directly 1 min each side should be plenty then move them indirect to keep warm.
  6. When the onions and mushrooms are cooked add some Ballymaloe steak sauce to them whilst still in the pan and mix well. The sauce will begin to caramelise with the onions and mushrooms ready for topping our burgers.
  7. Grill burgers directly over the coals for 1 min each side with the BBQ lid closed.
  8. Move the burgers to the indirect side where they will continue to cook through. When Burgers are cooked and we are ready to build the finished burger top with cheese, we used 2 slices of gouda cheese.
  9. Close the lid and then cheese will begin to melt within 1 minute.
  10. Assemble the burger rolls, on the bottom roll add any burger sauces, mayo, ketchup of choice. Then add the lettuce ready for the burgers. Top with 2 of the cheesed burgers then add sliced tomatoes and the bacon strips. Next is the Ballymaloe onions & mushrooms. Top generously, then finish with the burger lid.
  11. Serve with fries and enjoy.

Meat Free Burgers

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Meat Free Burgers
Meat Free Burgers
The perfect burger using a meat free alternative!
Servings:2
Preparation Time:15
Cooking Time:30
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Ingredients

  • 1/2 tbsp Chopped Coriander
  • 1/2 red onion
  • 1 large Ripe Avocado
  • 1 Chilli deseeded and finely chopped
  • 1 lime
  • 2 Ciabatta Rolls
  • 8 Hot Peppadew Peppers roughly chopped
  • 1 pack Denny Meat Free Burgers

Method

  1. To make the guacamole, mash the avocado with the coriander and onion, the chilli and lime juice, and season.
  2. Cook the Denny Meat Free Burgers to instructions.
  3. Lightly toast the ciabatta rolls. Fill the rolls with the burgers, guacamole and peppadews.

Vegetable Fajitas

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Vegetable Fajitas
Vegetable Fajitas
The perfect meat free dish!
Servings:4
Preparation Time:10
Cooking Time:30
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Ingredients

  • 4 peppers Mixed colours, deseeded
  • 2 Courgettes
  • 2 Red Onions Peeled and sliced
  • 2 tsp Cumin Seeds
  • 2 tbsp olive oil
  • 1 tbsp Chipotle Paste
  • 60 grams Wild Rocket
  • Salt and Black Pepper
  • 1 lime Cut into 6 wedges
  • 8 Soft Flour Tortillas Warmed
  • Tomato Salsa
  • Guacamole
  • Sour Cream
  • 60 grams Grated Cheddar Cheese

Method

  1. Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
  2. Roast the vegetables for 20-25 mins, until slightly charred.
  3. Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
  4. Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated cheddar cheese.

Easy Tortilla Wrap Pizza

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Easy Tortilla Wrap Pizza
Easy Tortilla Wrap Pizza
A perfect recipe to create with the kids!
Servings:1
Preparation Time:10
Cooking Time:10
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Ingredients

  • Fresh For You Pork Sausages
  • 1 Mission Deli Wrap/Soda
  • 100 grams tomato passata Per pizza base
  • cheddar cheese As much as you like
  • Red onion, peppers and any toppings you fancy

Method

  1. Pre-heat the oven to 220 degrees.
  2. Squeeze the sausage meat out of the skins and make them into mini meatballs. Add a little bit of oil to the pan and fry the sausage meat until it is lightly golden. You can break the meatballs up a bit to create little crunchy ‘mince-like’ pieces.
  3. Peel and finely slice the onions and peppers and any other vegetables you fancy, add to the pan and season. Cook for 5 minutes until soft.
  4. Place your wrap on a baking tray. Alternatively, you can use soda as your base.
  5. Spoon the passata over the base and add the sausage mixture on top, spreading it out evenly. Grate over the cheese.
  6. Cook in the oven for 5 minutes, or until the cheese has melted and the wrap is crispy. Swap the tray around on the shelf halfway through for even cooking.

Mushroom Baby Potatoes

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Mushroom Baby Potatoes
Mushroom Baby Potatoes
Take your spud game to the next level!
Servings:5
Preparation Time:10
Cooking Time:20
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Ingredients

  • 2 cups Baby potatoes
  • 1 garlic clove
  • 4 tablespoons butter
  • 2 cups Champignon mushrooms
  • 1 sprig rosemary
  • 1 tablespoons Fresh basil
  • 3 tablespoons Soy Sauce

Method

  1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.  
  2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
  3. Cut baby potatoes in halves. In a pan or skillet, melt butter over medium heat and saute garlic until tender. 
  4. Add potatoes and mushroom and cook until edges are browned. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
  5. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef dish!

Spicy Noodle Stirfry

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Spicy Noodle Stirfry
Spicy Noodle Stirfry
Perfect to mix up your mid week meals!
Servings:4
Preparation Time:15
Cooking Time:10
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Ingredients

  • 4 tablespoons Sunflower oil
  • 2 garlic cloves crushed
  • 2 Eggs
  • 3-4 tablespoons Soy Sauce
  • 800 grams Egg noodles
  • 4 centimeters Root Ginger finely chopped
  • 1 red pepper
  • 1 red chilli Finely diced
  • 350 grams Ready-prepared fine beans, broccoli and baby corn
  • Handful button mushrooms
  • Handful cashew nuts

Method

  1. Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tablespoons of the oil in the wok, add the vegetables and stir-fry for a few minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.
  2. Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and the noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the egg and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.

Stuffed Peppers

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Stuffed Peppers
Stuffed Peppers
A delightful dish ready in only 15 minutes.
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 4 peppers
  • 250 grams Mexican rice
  • 2 tablespoons pesto
  • 125 grams mozzarella
  • Handful Pitted black olives chopped

Method

  1. Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  2. While the peppers are cooking, mix the rice together with 2 tbsp pesto and a handful of chopped pitted black olives. Add half of the mozzarella.
  3. Scoop the rice, pesto, olives into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.

Spicy Mexican Wraps

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Spicy Mexican Wraps
Spicy Mexican Wraps
Need some inspiration for dinner? These spicy wraps are sure to be a family favourite.
Servings:2
Preparation Time:10
Cooking Time:20
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Ingredients

  • 450 grams minced beef
  • 1 medium onion finely chopped
  • 1 teaspoon plain flour
  • 1 teaspoon Oregano
  • 1 tin Red Kidney beans
  • 150 millilitres beef stock
  • 1 Green Pepper diced
  • 1/2 teaspoon Garlic Granules
  • 2 teaspoons Mild Chilli Powder
  • 1 tablespoon tomato puree
  • 1 tin Corn
  • 4 Wraps

Method

  1. Fry the minced beef and onion until browned. Add the flour and cook for 1 minute, stirring.
  2. Blend in the stock, seasonings, tinned tomatoes and tomato purée. Add the green pepper, kidney beans, corn and bring to the boil, stirring. Simmer, uncovered, for 15-20 minutes or until almost all the liquid has evaporated. Stir occasionally.
  3. Divide the mince mixture between the wraps, top with lettuce and tomato and finish with a little soured cream, mayonnaise or grated cheese.

Vegan Stuffed Sweet Potatoes

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Vegan Stuff Sweet Potatoes
Vegan Stuff Sweet Potatoes
Servings:2
Preparation Time:15
Cooking Time:30-45
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Ingredients

  • 4 medium Sweet Potatoes
  • 1 teaspoon oil
  • 1 can chick peas drained and rinsed
  • 1 teaspoon  smoked paprika
  • 1/2 teaspoon  cumin
  • 1/2 cup  tahini
  • 2 garlic cloves
  • 2–3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Salt & Pepper
  • 1/2 cup  Fresh Parsley chopped

Method

  1. Preheat the oven to 400 degrees F.
  2. Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.
  3. While the potatoes are cooking, make the chickpeas.
  4. Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.
  5. Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water.
  6. Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.