Only Slaggin’s Roasted Vegetables
Only Slaggin’s Roasted Vegetables
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Ingredients
- 6 carrots
- 3 parsnips
- 2 Onions
- 2 garlic bulbs
- 6 tbsp Centra Olive Oil
- Pinch of salt and pepper
- 3 tsp dried or fresh Herbs (sage, rosemary and thyme work well)
- 1 large orange
- Splash of balsamic or white wine vinegar
Method
Preheat a deep baking tray with some olive oil at 180ºc - 200ºc
Peel the carrots & parsnips, cut into similar sized pieces.
Quarter the onions and split the garlic
In a bowl mix half the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper. Add a 1 tsp of Rosemary and 3-4 garlic cloves skin on and mix. Finally add a splash of balsamic or white wine vinegar, mix and place into the baking tray
In the same bowl, mix the second half of the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Sage, a handful of garlic cloves and the juice of one orange. Place into the baking tray on opposite side.
In the same bowl, add the onion, parsnip and remaining garlic with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Thyme and then place in between the 2 sets of carrots.
Place in the oven for approximately 25-30 mins until the vegetables start to caramelize. At this point pour some honey or maple syrup over the parsnips in the centre and return to the oven until you have the colour of your choice across the roasted veg (around 5-10 minutes)
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!
Thick and Chunky Minestrone Soup
Thick and Chunky Minestrone Soup
Packed with vegetables, this tasty soup is a winter warmer to help towards your 5-a-day. Perfect for lunch or dinner.
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Ingredients
- 4 Rashers Bacon (Optional)
- 1 dsp olive oil
- 1 Large onion Chopped
- 4 Cloves garlic Chopped and Crushed
- 1 leek
- 3 carrots Chopped
- 2 Cans chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp Dried Oregano
- 1.5 Litres Vegetable Stock
- 150 g Pasta Shapes
- 100 g Cabbage or Kale
- 2 Cans Butter Beans
- Sea salt and balck pepper to season
Method
1. Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook until slightly browned.
2. Add the onion, garlic, leeks, carrots and celery and cook for 2-3 minutes until slightly softened, but not browned.
3. Stir in the tinned tomatoes, tomato puree and oregano, and pour in the stock.
4. Add the pasta, cabbage or kale and beans allow to simmer gently for 10-12minutes until the pasta is cooked.
5. You can add more stock at this stage if you prefer a thinner consistency.
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Ingredients
- 500 g Beef Mince
- 1 Egg whisked
- 1/2 red onion finely chopped
- 1 tsp Dried Oregano
- sea salt and black pepper
- 4 slices cheese
- 1/2 white cabbage finely sliced
- 2 carrots grated
- 1/2 red onion finely sliced
- 1 tbsp Natural yoghurt
- 1 tbsp olive oil
- 1 dsp white wine vinegar
- 1 tsp Dijon Mustard
- Sea salt and balck pepper to season
Method
Place the mince in a large bowl and combine with the whisked egg, chopped onion, herbs and season well with salt and pepper.
Divide the mixture in four and roll into balls. Flatten with the palm of your hand so the patties are about 3cm thick. Wet hands slightly to help stop mixture sticking
Set on a plate and refrigerate for 30 minutes.
Meanwhile, make the slaw by combining the cabbage, carrot and red onion in a large bowl.
Whisk together the yoghurt, olive oil, mustard and lemon juice in a small bowl. Season with sea salt and black pepper to taste.
Pour the dressing over the vegetables and toss well. Set aside while you cook the burgers.
Cook burgers under a medium hot grill for 15 minutes, turning halfway through cooking. Check the burgers are cooked through before serving.
Serve inside a wholemeal bap with healthy slaw and cheese. For a healthier option, just serve with a big dollop of slaw and no bap.
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Rating: 3
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Ingredients
- 1 tbsp Centra Olive Oil
- 1 red onion finely sliced
- 2 carrots cut into strips
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 Green Pepper sliced
- 2 cloves garlic crushed and finely chopped
- 1/2 tsp ground cumin
- pinch Chilli Flakes
- 1 tsp smoked paprika
- 1 lime juice only
- 1 tbsp tomato puree
- tortilla wraps
- 4 Fresh For You Chicken Breasts`
- Greek Yoghurt
- grated cheese
- Mashed avocado
- Salad leaves
Method
Pre-heat the oven to 140C.
Gently heat the olive oil over a medium heat
Cook the chicken for 4-5 minutes until cooked through.
Put the wraps in the oven for 10 minutes.
Add the onion and carrot and cook for another 2 minutes until they start to soften.
Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.
Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.
Hidden Veg Pasta Sauce – with optional Meatballs
Hidden Veg Pasta Sauce – with optional Meatballs
There are 7 different vegetables crammed into this nutritious pasta sauce. Perfect served with pasta shapes, to use as a base for bolognese, or served with meatballs.
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Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 leek chopped
- 2 sticks celery chopped
- 1 red pepper sliced
- 2 carrots grated
- 1 Courgette grated
- 3 tsp dried oregano or mixed herbs
- 2 tbsp tomato puree
- 2 cans chopped tomatoes
- 250 ml veg stock
- 2 tsp Sugar
- 1 pinch sea salt and black peper to season
Method
Heat the olive oil in a large saucepan over a medium heat.
Add the onion and garlic and cook until softened, (not browned).
Add the leek, celery and pepper, stir and cook for another 2-3 minutes until softened.
Stir in the grated carrot and courgette.
Add the oregano, tomato puree, tomatoes, stock and sugar to the pan and stir well.
Allow to simmer over a low to medium heat for 30minutes, stirring occasionally.
Transfer the sauce to a blender and blitz until smooth.
Serve with your choice of spaghetti or pasta.
Optional: For a more filling dinner, add Centra ready to cook Meatballs.
Freeze leftovers for another time.
Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Cooking Time:1 hour 45 minutes
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Ingredients
- 1 chicken
- 1 Lemon
- 500 grams New potatoes
- 6 garlic cloves crushed
- 4 carrots cut into chunky sticks
- 1 Broccoli head Cut into florets
- 1 tablespoon olive oil
- 1 Lemon
- Handful Fresh Rosemary
- Handful Fresh Thyme
- 1 tablespoon Flour
- 250-300 milliliters chicken stock
- Pinch salt and pepper
Method
Preheat the oven to 200C/400F/Gas6.
Put the chicken in a large roasting tin.
Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
Rub a little olive oil over the chicken and season with salt and pepper.
Place the chicken into the hot oven and cook for 30 minutes.
Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
Steam the broccoli florets for 10 minutes.
Serve the chicken with the potatoes, carrots and broccoli and a little gravy.
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Ingredients
- dsp olive oil or coconut oil
- 1 large onion chopped
- 5 or 6 medium carrots chopped
- 750 ml vegetable or chicken stock
- 1 inch Root Ginger peeled and grated
- 1/2 orange juice and zest
Method
Heat the oil in a heavy based pan.
Add the onion and cook until translucent.
Add the carrots and stock. Simmer for 8-10 minutes, until the carrots are tender.
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Grate in the root ginger and add the orange juice and zest.
Blitz in your blender until smooth.
Beef Stew
This is one to make the night before and then you can just reheat it when you get home the next day. Stew tastes better the next day anyway…
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Ingredients
- beef stock cube
- 2 carrots
- 400 g Fresh Irish Diced Beef
- 2 tbsp olive oil
- 1 Omion Chopped
- 1 tbsp plain flour
- 1 clove garlic crushed
- 1 tbsp Redcurrant Jelly optional
- 1 tsp Thyme Sprigs
- 700 ml water
Method
Pre-heat the oven to 160oC
Heat the olive oil in a frying pan and brown the meat.
Put it into a casserole dish
Add the onion to the pan and sauté over a medium heat for about 10 minutes.
Add the flour to the onions, mix well and cook for about 3 minutes.
Put the onions in the casserole dish with the beef. Then add all of the other ingredients and enough boiling water to cover the beef and vegetables by about 1 inch.
Put in the oven and cook for 2 ½ to 3 hours.
Serve with boiled potatoes or wholegrain bread and a side of green vegetables – broccoli or green beans.
Granny's Chicken Broth
This chicken broth isn't just a Winter warmer, it's perfect for all seasons. It tastes just like your Granny made it.
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Ingredients
- 1 onion sliced
- 2 carrots peeled and grated
- 3 sticks celery peeled to remove stringy bits, and finely chopped
- 1 leek washed and sliced
- 2 cloves garlic sliced
- 50 g long grain rice
- Oil and a knob of butter
- The stock and reserved meat
- 1 chicken carcass and any trimmings
- 1 carrot peeled and chopped
- 1 onion peeled and sliced
- 3 sticks celery washed and chopped
- oil for frying
- 2 litres water
Method
In a deep sauce pan put 2 tablespoons of oil and place over a moderate heat.
Add the cut up carcass to the pan and cover.
Next add the onion and vegetables and fry off for 3mins.
Next add the water and bring to a simmer, cooking for 40-60 mins.
Strain off the veg and chicken, pick any meat off the carcass and put in soup later.
In a deep sauce pan put some oil and the knob of butter – once melted add the onions and garlic and soften.
Next add the leeks, carrots and celery and cook over a low heat for 3/4 mins.
Then add the rice, chicken meat and stock and simmer for 25 mins.
Season with salt and pepper, add chopped parsley and serve.
