It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 5th - 29th October 2020


Cheesy Garlic Roasted Asparagus


Thank you Cafe Delites

Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.

Prep: 5 mins
Cook: 15 mins
Serves: 4 - 6 people

Ingredients
• 1 pound (500 g) asparagus spears, woody ends removed
• 3 tablespoons olive oil
• 1 tablespoon minced garlic (or 4 cloves garlic, minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 1/4 cup shredded mozzarella cheese

Method
1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.

2. Arrange asparagus on baking sheet. Set aside.

3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.

4. Bake for 10-15 minutes until vibrant and just beginning to get tender.

5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

6. Adjust salt and pepper, if needed. Serve immediately.

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Meatball Black Bean Chilli

Thank you Esther Clark

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

Prep:10 mins
Cook:30 mins
Serves 4

Ingredients
• 2 tbsp olive oil
• 12 beef meatballs
• 1 onion, finely sliced
• 2 mixed peppers, sliced
• ½ large bunch coriander, leaves and stalks chopped
• 2 large garlic cloves, crushed
• 1 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 heaped tbsp light brown soft sugar
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans black beans, drained and rinsed
• cooked rice, to serve

Method
1. Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

2. Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezer proof bags.

3. Serve the chilli with the rice and the coriander leaves scattered over.

FREEZING
Can be frozen for up to three months. Defrost and reheat in a pan or the oven until piping hot.

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Salmon, Sweet Potato & Coriander Fishcakes w Tahini Dressing

Thank you Sophie Godwin

Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato

Prep:15 mins
Cook:20 mins
Serves: 2

Ingredients
• 1 large sweet potato
• 2 tbsp tahini
• 1 lemon , 1/2 zested and juiced, 1/2 cut into wedges
• 1 small pack coriander (stalks and all)
• ½ tsp coriander seeds
• 2 skinless and boneless salmon fillets , cut into chunks
• 1 tbsp plain flour
• 1 tbsp olive oil
• salad , to serve

Method
1. Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.

2. Carefully remove the cling film from the sweet potato, then blitz in a food processor. Leave to cool for a couple of mins, then add the coriander and coriander seeds. Blitz to a herby mash, then add the salmon, lemon zest, flour and some seasoning. Pulse again – you want the salmon to be roughly mixed in, rather than obliterated to mush.

3. Shape into four fishcakes. Chill in the fridge if you have time. Heat the oil in a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.

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Malaysian Tofu Laksa

Thank you Skye Swaney

The legendary love child of Chinese noodles and Southeast Asian curries, laksa is a creamy-brothy bowl of carefully curated flavours, eager to warm your soul from the inside out.

Prep: 5 mins
Cook: 15 mins
Serves: 4

Ingredients:
• 3 teaspoons sesame oil
• 300 g block firm tofu, cut into 2-3 cm cubes
• ¼ cup Red curry paste
• 2 teaspoons ginger, grated
• 400 ml light coconut milk
• 3 cups vegetable stock
• 1 teaspoon soy sauce
• 3 teaspoons brown sugar
• 1 cup snow peas, sliced
• 1 bunch pak choy or bok choy sliced lengthwise
• 150 g vermicelli noodles

To serve:
• 1 lime, cut into wedges
• ¼ cup fried shallots or roasted peanuts
• 1 cup coriander leaves
• 1 red chilli, deseeded and finely sliced
• 1 cup bean shoots (optional)

Method:
1. Heat oil over medium heat in a wok or large saucepan. Fry tofu cubes for 3-4 minutes, turning frequently, until golden. Remove tofu and set aside.

2. Add red curry paste and ginger to wok and heat, stirring, for 1 minute or until fragrant.

3. Add coconut milk, stock, soy sauce and sugar. Mix well.

4. Stir through tofu, snow peas, pak choy and noodles. Simmer for 3-4 minutes until noodles are soft.

5. Spoon into serving bowls. Place lime wedges, fried shallots, peanuts, coriander leaves, chilli and bean shoots on a serving plate so that everyone can help themselves.

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Saucy Japanese greens with sticky sesame rice

Thank you BBC Good Food

Serve long-stemmed broccoli and Asian pak choi with sesame sushi rice and a miso ginger dressing

Prep:20 mins
Cook:20 mins
Serves 2

Ingredients
• 1 tbsp caster sugar
• 140g sushi rice
• 1 tbsp sesame seed , toasted
• 1 tsp sesame oil
• 1 tbsp sunflower oil
• 250g long-stemmed broccoli , such as Tenderstem or purple sprouting
• 90g pack baby pak choi , each halved lengthways
• 6 spring onions , halved lengthways
• For the sauce
• 2 tbsp brown miso paste
• 1 tbsp mirin
• 1 tbsp rice wine vinegar
• 1 tbsp soft brown sugar
• 2 tsp finely grated ginger
• 1 red chilli , deseeded and diced

Method
1. Stir together all the sauce ingredients with 1 tbsp water. Set aside.

2. Bring a large pan of water to the boil with the caster sugar and ½ tsp salt. Add the rice and boil for 15 mins (or following pack instructions) until just cooked. Drain well and return to the pan. Sprinkle over the sesame seeds and sesame oil, then cover and set aside to keep warm.

3. Heat the sunflower oil in a wok until very hot, then toss in the broccoli and stir-fry for 2-3 mins until almost tender, adding splashes of water occasionally to create steam. Add the pak choi and spring onions, and stir-fry for 30 secs, then stir in the sauce and cook for a further 1-2 mins, stirring constantly.

4. Spread the rice over 2 plates, divide over the stir-fry and serve straight away.

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Chicken katsu

Thank you Sara Buenfeld

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Prep:10 mins
Cook:30 mins
Serves 4

Ingredients
• 4 skinless chicken breasts
• 1 large egg, beaten
• 8 tbsp finely crushed cornflakes or panko crumbs - we will use crushed Totopos
• 2 garlic cloves, crushed
• 1-2 tbsp korma paste
• 1 tbsp soy sauce
• 4 tbsp ketchup
• 2 tbsp honey
• 2 tbsp cornflour

Method
1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

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