Strawberry & Wild Rocket Salad
Strawberry & Wild Rocket Salad
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Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 rocket leaves Handful
- 1 Pinch salt
- 8 Strawberries Quartered
- 3 tbsp Centra Olive Oil
Method
To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
Dress the rocket and divided between two bowls
Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.
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Ingredients
- 1 Pinch Black Pepper Freshly Ground
- 4 Large Centra Free Range Eggs
- 2 Centra Lemon
- 1 tbsp Centra Olive Oil
- 240 g Centra Smoked Salmon
- 4 Lettuce Leaves
- 1 Pinch salt
Method
Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil.
Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 small bowls or ramekins and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it lines the bowls evenly. Use your finger to lightly oil the inside – which will help your egg come out easily at the end. Put a tiny pinch of salt and pepper into each cup.
Carefully crack the egg into the cling film, and then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it.
Once the water is boiling, remove the bowl and place your eggs in the water. It takes between 5 and 6 minutes at a gentle simmer for a large egg.
Meanwhile, arrange 2 pieces of smoked salmon on each plate. Check one of your eggs after 5 minutes. If it still seems undercooked, put it back in for another minute or so.
Divide the salad onto each plate. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a spoon and serve them right on top of your salad and smoked salmon. Serve with wedges of lemon on the side.
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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
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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.
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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!
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Ingredients
- 2 tsp baking powder
- 300 g beef steak cut into strips
- 2 Medium Free Range Eggs whites
- 2 tbsp olive oil
- 4 tbsp plain flour
- 2 hanful Spinich
- 0.5 tsp salt
- 3 tbsp greek yoghut
- 4 tbsp salsa sauce
Method
Mix the flour, sea salt and baking powder in a bowl.
Cut the beef into thin strips.
Coat the beef in the egg whites.
Next coat the beef in the flour mix.
Heat the oil in a frying pan.
Cook the beef on a high heat to seal and crisp up the coating
Lower heat and cover and cook until cooked through.
Add the franks sauce and yogurt.
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Add the spinach and cook until just wilted.
Serve with side of greens.
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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.
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Ingredients
- 1 pinch Black Pepper
- 2 Centra Eggs
- 2 Centra Breakfast Mushrooms
- 1 Centra Mixed Peppers
- 1 Centra Spring Onion
- 1 Feta Cheese
- 1 pinch salt
- 1 piece Smoked Salmon
Method
Scoop out inside of mushrooms.
Stuff both peppers with chopped up peppers, feta, salmon and spring onion.
Crack an egg over each of the mushrooms and season with salt and pepper.
Place in oven at 150 degrees and cook until egg is ready.
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Ingredients
- 4 Centra Eggs Large
- 0.5 tub Centra Red Onion Chopped
- 0.5 cucumber Chopped
- 0.5 tub Greek Yoghurt
- 0.25 tbsp ground cumin
- 1 tbsp Lemon juice
- 0.25 tub Olives Chopped
- 1.5 tbsp Oregano
- 1 pinch Pepper
- 0.5 tbsp salt
- 0.5 tub Sun Dried Tomatoes
Method
Chop up your hardboiled eggs and place them in a bowl.
Add in sun-dried tomatoes, red onion, cucumber and olives.
Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.
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Ingredients
- 4 handful baby spinich
- 1 pinch Black Pepper
- 450 g Beef Mince
- 3 tbsp olive oil
- 3 Tomato chopped
- 1 tbsp Chilli Powder
- 1 Courgettes chopped
- 2 cloves garlci minced
- 1 tsp ground cumin
- 1 onion diced
- 0.5 tsp Paprika
- 1 pinch salt
- 1 jalapeno pepper sliced & de-seeded
Method
In a large saucepan, heat the oil over medium heat. Add the onion and jalapeño, and cook until soft. Stir in the garlic and courgette. Cook for a minute and add the seasonings.
Stir and add the beef and pork to the pot. Cook until no longer pink in the centre.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes.
You can simmer for several hours to improve flavor; simply add water or broth to the pan. Serve hot.
