| Healthy and Delicious Recipe Ideas |
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ROMANTIC MEAL FOR TWO |
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EXCITING COOKING WITH PASTA SAUCES |
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| SICILIAN TOMATO & OLIVE PASTA WITH CHORIZO & SPINACH |
Sauté a roughly chopped red onion in a little olive oil, then add a handful of chopped chorizo sausage, continuing to cook gently for another five minutes. Add a jar of REAL ORGANIC Sicilian Tomato and Olive Pasta Sauce and heat through. Meanwhile cook some penne until al dente. Once the sauce / red onion / chorizo sausage mixture has reached a steady simmer, stir 50 grams of fresh spinach leaves into the sauce and drain the pasta. Blend the sauce and spinach mix into the penne and serve sprinkled with parmesan cheese. (Serves 3 to 4) |
| CHICKEN CHILLI PASTA WITH SPINACH |
Soften a chopped red onion then add some pieces of chicken breast frying to colour them. Add a jar of Real Organics Arrabbiata Sauce and simmer gently until the chicken is cooked. Meanwhile cook some pasta shells then drain. Stir a handful of young spinach leaves into the sauce then add the pasta and stir again. Serve in warmed bowls. |
| SICILIAN CHICKEN | An easy and nutritious supper. Sear chicken breasts in a pan with a little olive oil then add Sicilian Tomato and Olive Sauce and simmer gently for 20 minutes. |
| ITALIAN COD FILLETS | Bake cod fillets in Tomato Pepper and Herb Sauce in a hot oven for 15 – 20 minutes or until cooked through. Serve with tender new potatoes and green beans. Go to top |
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DELICIOUS THAI RECIPES |
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| VEGETARIAN YELLOW THAI CURRY WITH MUSHROOMS & PAK CHOI |
In a wok heat some 20ml groundnut oil or similar. Slice a red pepper into long strips and fry for a few minutes in the hot oil, stirring constantly. Add some sliced field mushrooms and continue to fry for another 2 minutes. Meanwhile in a separate pan, warm a jar of Real Organic Yellow Thai Curry Sauce. Add 250g fresh noodles and combine with the peppers and mushrooms. Reduce the heat slightly and stir in the hot sauce. Add 200g raw tiger prawns or similar and cook for a couple of minutes until pink then add 2 small pak choi, each sliced lengthways into four. Wilt the pak choi on top of the noodles and vegetables for a minute then quickly serve in warmed bowls. Serves 4. |
| YELLOW THAI PRAWN CURRY WITH PAK CHOI |
In a wok heat some 20ml groundnut oil or similar. Slice a red pepper into long strips and fry for a few minutes in the hot oil, stirring constantly. Add some sliced field mushrooms and continue to fry for another 2 minutes. Meanwhile in a separate pan, warm a jar of Real Organic Yellow Thai Curry Sauce. Add 250g fresh noodles and combine with the peppers and mushrooms. Reduce the heat slightly and stir in the hot sauce. Add 200g raw tiger prawns or similar and cook for a couple of minutes until pink then add 2 small pak choi, each sliced lengthways into four. Wilt the pak choi on top of the noodles and vegetables for a minute then quickly serve in warmed bowls. Serves 4. |
| YELLOW THAI COCONUT CHICKEN WITH SPINACH |
Made with chicken breast fillets and our authentic Yellow Thai coconut curry sauce, this unusual dish makes a great lunch or supper. Serve spooned over noodles or plain boiled rice in shallow bowls. Preparation time: 5 minutes Cooking time: 25 minutes Serves: 4 Ingredients 4 Organic Chicken Breast Fillets, 25g butter 1 jar Real Organic Thai Yellow Curry sauce 500g Fresh (or Frozen) Whole Leaf Spinach 3 tbsp coriander leaves to garnish. Instructions Pat the chicken dry on kitchen paper. Cut into small cubes. Melt the butter in a large frying pan, add the chicken and fry gently for 4-5 minutes, or until beginning to colour. Pour in the Thai yellow curry sauce and bring to a simmer. Cover and cook gently for 12 – 13 minutes minutes, or until the chicken is cooked through. Check that the juices run clear and there is no pink meat before serving. If using already roasted chicken, cook for 3 – 5 minutes to heat through. Do not overcook as this will make the chicken tough. Add the frozen spinach to the pan and stir in gently. Cook for a further 5 minutes, stirring frequently, until very hot. Serve spooned over Thai rice or stir fry noodles (see below), with the coriander leaves sprinkled over the top to garnish. |
| Thai Fragrant Rice Also known as jasmine rice, this variety of long grain white rice is similar to Indian basmati, but it is slightly stickier and is served as an accompaniment to any Thai-style curries or spicy Thai dishes. To cook: For best results rinse the rice thoroughly before cooking, usually at least 4 times. For 4 people, place 225g of rinsed rice in a pan with 600ml water and bring to the boil. Cover and simmer gently for 10 minutes or until tender. Drain thoroughly before serving. |
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| Stir Fry Rice Noodles These very fine white-coloured noodles are eaten as an alternative to rice in Thailand. They can also be known as Vermicelli rice noodles and are used in stir-fries, soups or salads. To cook: Place the noodles in a large bowl and cover with boiling water and leave to stand for 4 minutes. To serve as an accompaniment drain and toss in a little sesame oil and soy sauce or add to stir-fries. |
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| RED THAI PORK CURRY | Cook green beans, drain and refresh. Fry sliced pork fillet and red pepper strips. Add Red Thai sauce then beans. Serve with torn fresh basil. Go to top |
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GREAT IDEAS WITH INDIAN SAUCES |
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| PRAWN, CHICKEN OR VEGETABLE KORMA. |
Our fragrant Korma Sauce is packed with creamy coconut – heat then add prawns and cook for 2 -3 minutes. Serve with pilau rice. This is also delicious with vegetables. |
| JALFREZI | Effortlessly made – slice chicken breasts into 3 or 4 fillets and sear in a hot pan with a little oil for 2 minutes on each side. Add the sauce and gently simmer for 17 minutes or until chicken is cooked through. Serve on a bed of freshly prepared pilau rice with some Real Natural Mango Chutney. |
| INDIAN STYLE FAJITAS | Makes a quick and tasty lunch. Heat some Tikka Balti Sauce then add some cooked chicken. Use to fill a flour tortilla or wholewheat wrap with some sliced red peppers and a spoonful of Real Natural Mango Chutney. |
| SPICY TORTILLA | For a special Mexican omelette, beat 2 eggs in a bowl with a dash of milk and season with salt and pepper. Pour into a hot skillet or frying pan, stir gently with a fork until eggs begin to set. Meanwhile fry a little chopped chorizo sausage then add some Rogan Josh Sauce and heat. Spoon a little onto the omelette, top with some grated Cheddar cheese then place under a hot grill to finish. |
| (V) ROASTED VEGETABLE TIKKA BALTI CURRY |
Roast peeled and roughly chopped sweet potato, butternut squash and courgette for 30 minutes or until starting to brown. Add the lightly roasted vegetables to a jar of REAL ORGANIC Tikka Balti sauce which has been heated gently in a pan until it gently simmers. Stir and serve with basmati rice and some Real Organic Mango Chutney. |
| (V) FRIED AUBERGINE | Fry slices of aubergines in olive oil until golden then add Rogan Josh Sauce and heat thoroughly and serve with rice and some Real Natural Mango Chutney. Go to top |
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INDULGENT SUMMER PUDDINGS |
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| BITTER ORANGE FOOL | Lightly whip a large carton of whipping cream with 3 tablespoons of sifted icing sugar until just beginning to thicken. Fold in a jar of Real Organic Seville Orange Marmalade and spoon into glasses. Chill until ready to serve, decorated with the zest of an orange. Serves 6. |
| SUMMER FRUIT ETON MESS | Whip a 142ml carton of double cream with 3 tablespoons of sifted icing sugar until just beginning to thicken. Gently stir in 300g Greek yoghurt. Break some home-made meringues into small pieces in a large bowl and add the cream mixture. Carefully stir in a jar of Real Organic Summer Fruit Conserve leaving it just roughly mixed and spoon into glasses. Chill for at least an hour then serve decorated with fresh summer berries such as redcurrants or raspberries. Serves 6. |
| FRUIT YOGHURT AND MORE | Stir a spoonful of Summer Fruit Conserve into a bowl of creamy Greek yoghurt for a mouthwatering dessert, or use it to make rice pudding or porridge a special treat. Go to top |
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CHUTNEY FAVOURITES |
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| The Real Natural Foods Company’s Mango Chutney with zingy fresh ginger and cumin is perfect with all Indian meals but also delicious with Christmas cold meats. Enjoy our Spicy Tomato Chutney with Brie, goats cheese or your favourite cheeses and good crusty bread. Go to top |
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