Only Slaggin’s Ultimate Christmas Toastie!
Only Slaggin’s Ultimate Christmas Toastie!
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Ingredients
- 2 Slices Sourdough or Bloomer Bread
- 2 tbsp Hellmann’s mayonnaise
- 2 tsp Colman’s mustard
- 2 tbsp Ocean Spray cranberry sauce
- 2-3 Slices Centra gouda cheese slices
- 2 Thin Slices Fresh For You red onion
- 2 Slices Pickle if desired
- Leftover Christmas meats pre-cooked bacon, ham, turkey, stuffing etc. 1-2 slices of each
Method
Preheat a a heavy frying pan to a medium heat
Slice the bread of choice into thick slices at least 1/2 inch thick.
Spread a layer of mayonnaise on each side of the bread, then flip. The mayo sides will form the crispy outside layers of the toastie.
Start with a layer of mustard and cranberry sauce on each slice of bread.
Load up with a good melting cheese like Centra Gouda which works particularly well.
Add some thinly sliced red onion and the slices of turkey. Add spoonful of cranberry sauce, some bacon slices, stuffing and ham.
Finally add some pickles and another slice of cheese and top with the last piece of bread, mayo side up!
Carefully transfer the sandwich the heated pan. The mayo will start the toasting & caramelizing. Cover a weighted object in tinfoil (like another pan or pot) on top of the sandwich to stop it falling over and keep it pressed down against the pan…
When the bottom layer has toasted and the cheese is starting to melt, carefully turn the sandwich over and repeat the process.
When both sides are toasted, and the cheese is melted. Remove, slice and enjoy!
Stuffed Peppers
A delightful dish ready in only 15 minutes.
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Ingredients
- 4 peppers
- 250 grams Mexican rice
- 2 tablespoons pesto
- 125 grams mozzarella
- Handful Pitted black olives chopped
Method
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.
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.
Scoop the rice, pesto, olives into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.
American Pancakes
Perfect for breakfast or brunch, these pancakes are sure to go down a treat!
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Ingredients
- 175 grams plain flour
- 1 tablespoon baking powder
- 25 grams caster sugar
- 2 Eggs
- 250 milliliters milk
- 25 grams butter
Method
Place the flour, baking powder and caster sugar into a bowl and stir to combine.
Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place spoonfuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter.
Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
To serve, divide the pancakes among four serving plates, top with your favourite fruit and drizzle with maple syrup.
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.
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Ingredients
- 1 Soft tortilla warp
- 1 Avocado Smashed
- 150 grams Chicken Breast Sliced and cooked
- Half of a green pepper
- 50 grams tomatoes Halved
- Handful of sliced lettuce
Method
Spread the smashed avocado across the wrap.
Top with chicken, green pepper, tomatoes and lettuce.
Tightly roll up the wrap and fold, then slice in the middle; enjoy!
Boxing Day Leftover Sandwich!
Boxing Day Leftover Sandwich!
A festive must have ... the ultimate boxing day leftover sandwich
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Ingredients
- 6 slices Bread
- 2 tbsp Mayonnaise light
- 150 grams Leftover roast vegetables
- 2 tbsp Cranberry sauce
- 300 grams Turkey
- 150 grams Stuffing
- 4 Roast potatoes sliced
- 2 slices Ham
- 4 Sprouts halved
- 20 grams cheese grated
- Gravy to serve
Method
Spread the mayonnaise in a layer on the bottom slice of bread, then add a layer of roast vegetables, a layer of stuffing and a sprinkling of cheese.
Add another slice of bread and mayonnaise, then layer the chopped turkey, spread the cranberry sauce, followed by the ham. Top with the sprouts, then add potatoes.
Place another slice of bread on top. Wrap this tightly with clingfilm, then set in the fridge for at least 2 hours under a heavy weight to compress everything.
Slice into wedges and serve with leftover gravy, if using.
Autumn Vegetable Soup
With soup season in full swing, check out our perfect autumn soup recipe
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Ingredients
- 1 leek chopped small
- 2 carrots chopped small
- 1 garlic clove finely chopped
- 1 tbsp Fresh Rosemary finely chopped
- 410 grams chickpea canned, drained and rinsed
- 3 tbsp Fresh Parsley chopped
- 400 grams chopped tomato x 2 tins
- 425 ml Vegetable Stock
Method
Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are tender.
Preheat the grill to high. Blend tomatoes until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, occasionally stirring.
Serve in a warm bowl and enjoy!
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Ingredients
- 10 black olives sliced
- 1 pinch Black Pepper
- 1 tbsp olive oil
- 120 g penne pasta
- 100 g cherry tomatoes
- 60 g Feta Cheese
- 1 pinch salt
Method
Cook the Penne pasta until it is al dente, not too soft.
Fry the courgettes in a pan until they turn a little golden.
When the pasta is ready, drain and place in a large bowl.
Add the courgettes, tomatoes, olives and some seasoning and toss gently.
Distribute into two bowls and top with the crumbled feta, a drizzle of olive oil and some extra freshly ground black pepper.
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Ingredients
- 1 Carrott Shredded
- 700 g Chicken Breast Cooked and Shredded
- 1 litre chicken stock
- 3 cloves garlic Peeled and Crushed
- 1 Piece Ginger
- 100 g mushrooms Sliced
- 3 Onions Sliced
- 1 pinch salt
- 0.25 tbsp Turmeric
Method
Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
Bring to a boil then reduce to a simmer for 20 to 30 minutes.
Using a slotted spoon remove the ginger and garlic. Discard.
Add the chicken, mushrooms, onions, carrot and if desired your noodles.
Heat about 5 minutes on medium-low or until everything is warmed through.
Taste and adjust the seasoning with sea salt.
