Asian Black Bean & Chicken Noodles
Asian Black Bean & Chicken Noodles
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Ingredients
- 1 tbsp sunflower or vegetable oil
- 400 grams Chicken fillets diced
- 1 garlic clove crushed or sliced
- 1 red pepper thinly sliced
- 1 small bunch Spring Onion sliced
- 100 grams bean sprout
- 1 sachet Blue Dragon Black Bean Stir Fry Sauce
Method
1. Heat the oil in a large frying pan, then stir-fry the chicken for about 3 mins, until golden.
2. Throw in the garlic and pepper and cook for 2 mins more.
3. Add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking.
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Ingredients
- 1 whole gammon joint all fat removed
- 1.5 ltr diet coke
- 1 onion chopped
- 1 medium carrot peeled & chopped
- 1/2 tsp Cinnamon ground
- 1 bay leaf
- 12 peppercorns
- 2 tsp honey runny
Method
Remove all fat from the gammon.
Then place it in a pan, covered with water and boil for 10 minutes to remove any excess salt and scum.
Discard the water and place the gammon in a slow cooker along with all the herbs, spices and veg.
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Place the lid on top and cook on high for 3-4 hours or low for 6-7.
Once cooked, preheat your oven on 200 degrees.
Remove the gammon from the juice and brush with the runny honey.
Place the gammon in a roasting dish and cook in the oven for 20 minutes until golden, turning half way and slice to serve.
Tuna Veggie Pasta
A delicious and healthy lunch or dinner for all the family!
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Ingredients
- 2 cups Pasta
- 1 can tuna
- 1 cup cherry tomatoes
- 2 cups arugula
- 2 tbsp olive oil
- 2 tbsp Freshly Squeezed Lemon Juice
Method
1. Cook the pasta of your choice according to package instructions.
2. While the pasta is cooking, cut the zucchini and cherry tomatoes into bite-sized pieces.
3. Add a drizzle of olive oil to a large pan and allow to heat up for a few minutes, then add the zucchini and cherry tomatoes to the pan, sauteing for about 5 – 10 minutes with a little sea salt and pepper.
4. During the final minute of sauteing the vegetables add in the arugula and cook until almost wilted.
5. Drain most of the pasta, reserving just a tbsp or two of the pasta water and pour the pasta back into the pot with the olive oil and lemon juice. Add in the canned tuna (chopped up with a fork) and sauteed vegetables.
6. Divide between two plates, sprinkle some black pepper on top and enjoy.
Chipotle Chicken Burritos
Chipotle Chicken Burritos
This hot & spicy burrito recipe is a mouthful, and all you'll need for filling lunches and cosy nights in with friends & family.
Quick & easy to make, and an absolute delight!
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Ingredients
- 454 grams Fresh For You Chicken Breasts` cut lengthwise into strips about 1-inch wide
- 1 tbsp Chipotle Chilli Paste (plain chilli paste will be perfect if chipotle is not available)
- 2 tbsp salt
- 1 tbsp Preferred cooking oil
- 1 medium Centra Red Onion quartered and sliced crosswise 1/2-inch thick
- 3 medium Cloves/Lazy Garlic thinly sliced (about 2 tablespoons)
- 2 medium peppers stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 120 ml Chicken broth or Water
- 2 teaspoons roughly chopped fresh/dried oregano
- 6 to 8 flour tortillas warmed, for serving
- salsa Optional for serving
- Guacamole Optional for serving
- Sour Cream Optional for serving
- 2 cups Black Beans
- 3 cups White Rice
Method
Place chicken in a bowl, add chilli paste, and salt and toss until chicken is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes.
Stir in oregano, taste, and adjust seasoning, as necessary.
Boil rice and add into the pan with chicken and veg mixture.
Add a generous helping to the warm tortilla. Add toppings - Guacamole, Sour Cream, Salsa and your extra favourites, for example cheese and jalepenos.
Roll and serve immediately.
Sweet Potato Fries
These healthy loaded sweet potato fries are delicious way to indulge responsibly on game day, or next time you’re entertaining!
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Ingredients
- 6 Large Organic Sweet Potatoes Throughly washed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 1/2 cups Vegan Mozzarella Shreds
- 8oz Tempeh Bacon
- 6 Baby Sweet Peppers Sliced
- 6 scallions Sliced
- 2 tomatoes Chopped
Method
Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
Cut the potatoes into fry size pieces. Transfer them to a large bowl, add the oil and salt and toss well, so the potatoes are coated. Arrange them on a single layer on the lined baking sheet and bake them for 30 minutes, until tender
Once the potatoes are cooked, transfer them all to one baking sheet, forming a big pile. Sprinkle the Shreds on top and return to the oven for 15 more minutes, or until the cheese starts to melt
Top with tempeh bacon, sliced peppers, scallions and tomatoes and garnish with cilantro (optional)
Spaghetti and Meatballs
A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe.
Cooking Time:30 minutes - 1 hour
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Ingredients
- 1 tbsp olive oil
- 1 Brown Onion Diced
- 1 garlic clove Finely chopped
- 1 tsp dried mixed herbs
- 400 grams Tin Tomatoes
- 500ml/18fl oz Vegetable or Beef Stock From a cube
- 400g/14oz Dried Spaghetti
- salt and pepper
- 400g/14/oz Beef Mince
- 1 garlic clove Finely chopped
- 1/2 tsp dried mixed herbs
- 1 tbsp olive oil
Method
Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
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Ingredients
- 2 Centra Fresh Irish Sirloin Steak
- 1 tbsp olive oil
- 2 Ciabatta baps
- 4 tbsp caramelised onion
Method
Turn on the grill, heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta and grill the cut sides until golden.
Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and set the steaks on top. Serve hot and enjoy!
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Ingredients
- 500 grams Spaghetti
- 3 - 4 tbsp pesto
- 50 grams parmesan
- Sun Dried Tomatoes
Method
Boil spaghetti in a large pan according to package instructions. Drain well, then return to the pan with the pesto, tomatoes and half the parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
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Ingredients
- 8 ounces penne pasta
- 3 tbsp olive oil
- 1 lb chicken breast
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 large Tomato chopped
- 2 shallots medium
- 2 cloves fresh garlic chopped
- 1 tbsp Fresh Parsley
Method
Cook penne pasta according to the package directions. Drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally; until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
Add red and yellow peppers, chopped tomatoes and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer. Add together with pasta on your chosen dish. Sprinkle with fresh parsley. Enjoy!
Chicken Pesto Pasta
Need some dinner time inspo!? We’ve got you covered with this tasty Chicken Pesto Pasta dish
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Ingredients
- 1 packet Spaghetti
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 5 chicken breasts sliced
- 1 cup cream
- 250 grams pesto
- 1/4 cup squeezed lemon juice
- 2 cups frozen peas
- 60 grams parmesan cheese grated
Method
Add pasta to boiling water; cook until according to package directions. When pasta is done, drain well and keep warm.
Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken; sprinkle with salt and pepper.
Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
To the chicken mixture, add pesto, lemon juice, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
Place the warm pasta in a dish and top with chicken mixture, serve and enjoy!
