Mushroom Baby Potatoes
Take your spud game to the next level!
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Ingredients
- 2 cups Baby potatoes
- 1 garlic clove
- 4 tablespoons butter
- 2 cups Champignon mushrooms
- 1 sprig rosemary
- 1 tablespoons Fresh basil
- 3 tablespoons Soy Sauce
Method
Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
Cut baby potatoes in halves. In a pan or skillet, melt butter over medium heat and saute garlic until tender.
Add potatoes and mushroom and cook until edges are browned. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef dish!
Spicy Noodle Stirfry
Perfect to mix up your mid week meals!
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Ingredients
- 4 tablespoons Sunflower oil
- 2 garlic cloves crushed
- 2 Eggs
- 3-4 tablespoons Soy Sauce
- 800 grams Egg noodles
- 4 centimeters Root Ginger finely chopped
- 1 red pepper
- 1 red chilli Finely diced
- 350 grams Ready-prepared fine beans, broccoli and baby corn
- Handful button mushrooms
- Handful cashew nuts
Method
Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tablespoons of the oil in the wok, add the vegetables and stir-fry for a few minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.
Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and the noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the egg and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.
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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.
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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.
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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
- 4 Chicken fillets
- 1 onion
- 5 tbsp Coconut Milk
- 1 Courgette
- 1 tbsp Virgin Olive Oil
- 1 piece garlic
- 1 tbsp honey
- 3 tsp Wholegrain Mustard
- 1 sprinkle Paprika
- 1 piece Parsley
- 1 red pepper
- 1 sprinkle salt
- 1 sprinkle Black Pepper
- 2 tbsp Soy Sauce
- 1 yellow pepper
Method
Peel/dice/cut & chuck onion, peppers & garlic.
Put into wok with a little coconut oil or extra virgin olive oil.
Cook at a medium/high heat, season with black pepper and sea salt.
Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
Turn down heat and simmer.
Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
Serve with cauliflower rice and steamed greens.
