|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 tbsp Black Pepper
- 2 tbsp Centra Olive Oil
- 450 g Chicken Breast Boneless, skinless and cut into cubes
- 1 stick Fresh Ginger Peeled and finely chopped
- 2 clove garlic Peeled and finely minced
- 1 tbsp honey
- 1 red pepper Seeded and cut into strips
- 3 tbsp Soy Sauce
- 3 tbsp Vinegar
Method
Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the honey. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a pot and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the pepper strips, remaining soy sauce and vinegar, and black pepper and stir.
Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
Sweet Potatoes Stuffed with Broccoli & Feta
Sweet Potatoes Stuffed with Broccoli & Feta
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 0.75 tub Broccoli chopped
- 1 tbsp olive oil
- 2 Sweet Potatoes
- 2 piece Feta Cheese
- 1 tsp garlic minced
- 1 pinch red pepper crushed
Method
Pierce potatoes with a fork, and arrange on paper towels.
Microwave on high 8 minutes, turning potatoes over after 4 minutes.
Meanwhile, cook 3/4 cup broccoli 3 minutes in a medium pot in boiling salted water drain. Heat oil in pot. Sauté broccoli, 1 teaspoon garlic, and a pinch of red pepper 1 minute.
Cut a slit lengthwise through each potato push ends inward to form a pocket. Crumble 1 tablespoon feta into each pocket.
Fill each pocket with broccoli mixture and 2 teaspoons feta.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pinch Black Pepper
- 1 Broccoli
- 250 g basil
- 1 Cauliflower
- 1 Free Range Egg
- 1 tbsp olive oil
- 2 chicken breasts
- 2 clove garlic
- 1 onion
- 1 pinch salt
- 4 tbsp Soy Sauce
Method
On a medium-high heat, heat oil in a large wok. Add chopped up onion and garlic and brown.
Cut chicken into strips and add to wok and mix up with the onion and garlic. Reduce heat and add the broccoli and cauliflower and stir fry until tender.
Lower heat and little further and push mixture to one side then pour beaten egg on the other side and mix about until scrambled.
Add rice & soy sauce and mix everything together.
Continue to stir fry until everything is cooked thoroughly.
Mediterranean Chicken Stew
Mediterranean Chicken Stew
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Broccoli pre-cooked
- 1 pack button mushrooms
- 1 Cauliflower pre-cooked
- 2 Spring Onion
- 1 sweet potato tray
- 2 Chicken Breast
- 1 chicken stock
- 1 pinch dried mixed herbs
- 1 clove garlic
- 1 sachet garlic
- 1 sachet Parsley
- 1 pinch salt
- 1 pinch tarragon
- 1 pinch thyme
- 1 tub chopped tomatoes
- 2 yellow & red peppers chopped
Method
Fry chicken and spring onion in olive oil until chicken is cooked through.
Add chopped up peppers and mushrooms reduce heat and stir fry for a few minutes.
Add salt and pepper and herbs, garlic and chicken stock. Leave to simmer.
Peel and dice sweet potato and pop into the microwave for 2 mins with a tablespoon of cold water.
When ready add the sweet potato to the rest of the meat and vegetables and mix about.
Add broccoli and cauliflower to the wok and finally reduce heat to a low temperature and add the tomatoes, mix thoroughly and leave to simmer for further 5-10 minutes.
-
Lime, Chili Stir Fried Chicken & Veg
Lime, Chili Stir Fried Chicken & Veg
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 handful cashew nuts
- 1 lime
- 1 tsp olive oil
- 2 chicken breasts
- 1 tsp Chilli Powder
- 1 pack oriental stir fry
Method
Cut the chicken into little pieces and sprinkle with chili powder and a squeeze of lime.
Heat some oil in a large pan and then add the chicken and vegetables to the pan.
Cook until the chicken is nice and brown, adding a little more chili and lime half way through.
Finely Chop the courgette in long (noodle like strips), while the chicken and vegetables are cooking.
When everything is cooked add in the courgette and cashews and cook for about another 2 minutes, stirring and tossing everything regularly.
Take off the heat and squeeze a little more lime on and serve.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Centra Peppers Twinpack Chopped into Large Pieces
- 2 tub cherry tomatoes
- 3 Courgettes Chopped into medium-thick pieces
- 1 Lemon Zest
- 1 Pinch salt
- 1 Pack Wooden Skewers
- 0.24 tbsp Cavenne Pepper
- 2 Centra Avocado Chopped
- 3 Centra Lemon Juice
- 1 Centra Spring Onion Finely Chopped
- 0.5 tub Coriander Chopped
- 2 Clove garlic Minced
Method
Soak wooden skewers in water for at least 20 mins. before grilling.
Chop courgette and pepper - keep the pieces about the same size so they cook uniformly.
Choose the best cherry tomatoes.
Toss all the veggies in a bowl with a little olive oil, seasoning salt and lemon zest.
Skewer the veggies in whatever order you would like.
Make sure to keep enough room at the end of the skewer to turn while cooking.
Turn on your BBQ grill to medium heat.
Grill the kebabs - watch them to avoid overcooking.
Avocado Sauce Instructions
In a food processor, blend together chopped avocados, minced garlic and shallot, lemon juice, chopped cilantro and cayenne until smooth and creamy
Add salt, pepper and cayenne to taste.
If mixture is too thick, you can add more juice or a little water to thin it out a bit
Mix and serve with your yummy kebabs!
|
Recipe Rating
Votes: 1
Rating: 1
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 410 g Centre Beef Mince
- 1 tbsp Chilli Powder
- 2 Clove garlic
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 tbsp Pepper
- 1 tbsp Turmeric
- 800 g Centra Chopped Tinned Tomatoes Diced
- 2 Diced Centrea Tomato
- 3 Clove garlic Finally Chopped
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 onion Peeled and Diced
- 1 red chilli Finely Chopped
- 0.5 tbsp Whole Cloves Ground
Method
Preheat oven to 180 Celsius
To make the meatballs
1. In a bowl mix the garlic, cinnamon, turmeric, chilli powder, egg, pepper and minced meat until well combined.
2. Neatly shape the meat mixture into 12 balls.
3. Place meatballs on an oven tray and bake in the oven for 20-30 minutes or until cooked.
To make the tomato sauce
1. Fry onion, garlic and chilli in a pan on medium heat until they begin to soften and lightly brown.
2. Add cinnamon, cumin and cloves and combine to cook for a few minutes to release flavours.
3. Add the tomatoes and simmer for 10 minutes.
4. When meatballs are cooked add them to the tomato sauce.
5. Simmer on low heat for a further 15 minutes.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 2 Zest Centra Lime
- 1 Centra Mixed Chillies
- 1 tbsp Centra Olive Oil
- 1 Skinless Chicken Breast
- 4 Clove garlic
- 1 Piece Ginger Peeled
- 1 Pinch salt
- 1 tbsp Soy Sauce Wheat Free
Method
Place all ingredients except chicken into a blender and pulse to a rough paste.
Coat chicken with paste and place in a hot oven for 25 minutes.
Serve with a green salad including baby leaf spinach, avocado and watercress.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 125 g Broccoli
- 1 Centra Cod Fillet
- 2 tbsp Centra Olive Oil
- 25 g Greek Yoghurt
- 1 tbsp Lemon Zest
- 1 handful Parsley
- 240 g Potatoes Peeled and Chopped
Method
-
For chips: Part boil your potatoes by dropping the chips into a saucepan of boiling water as soon as the water come back to the boil drain the potatoes and allow them to steam. Toss them in 2 tbsp of oil season with salt and pepper and place on baking tray. Cook in the oven for 30-40 mins until golden brown and crispy.
For fish: Rub fish with 1 tbsp of coconut oil, lemon juice and season with salt and pepper and place on a lined baking tray. Bake in the oven for 8-10 mins. In a small bowl mix together some parsley and lemon zest after 10 mins sprinkle this mix over the cod and cook for a further 3-4 mins.
To serve: Mix together the yoghurt and some parsley season with salt and pepper for a healthy tartar sauce. Serve fish and chips with tartar sauce and greens of your choice.
