RECIPES

Recipes

Chicken and Vegetable Stir Fry with Rice

Method

1. Boil the rice until cooked following the instructions on the pack and then drain.

2. Meanwhile sweat the mixed vegetables in a little oil for five minutes

3. In a separate pan sweat the chicken in a little oil for five minutes.

4. Mix the vegetables and chicken together and continue to cook until the chicken is cooked through (5 to 10 minutes).

5. Add the Chinese five spice and beansprouts and stir through with a little water if needed.

6. Serve the chicken and vegetables with the rice.

Possible Allergens

This recipe is suitable for gluten free and dairy free diets

Ingredients: Serves 10

250g chicken cut into strips
250g mixed vegetables of your choice cut into small strips (we use carrots, peppers, broccoli, mushrooms and spring onions)
Handful of bean sprouts
1 teaspoon of Chinese five spice
Rice

Tomato, Bean & Herb Soup

Method

1. In a large saucepan cook the onion in the oil until softened

2. Add the tomatoes, beans and herbs and bring to the boil.

3. Blend to desired consistency adding a little water if needed.

Possible Allergens

Recipe does not contain any of 14 main allergens.

Ingredients: Serves 10

15oz tin chopped tomatoes
8oz tin of butter beans
1 Onion – chopped
A little oil
Handful of chopped fresh herbs – (we use sage, rosemary and mint from the children’s herb and vegetable patch)

Vegetable Tagine with Couscous

Method

1. In a large saucepan heat the oil, add the onions and carrots and cook for 4-5 minutes until softened.

2. Add the garlic and spices and cook gently for a few minutes.

3. Add the courgettes, butternut squash and enough water to cover and continue to simmer until the vegetables are all cooked.

4. Add the kidney beans and/or the chick peas and stir through.

5. Meanwhile cook the couscous to the packet instructions

We serve with couscous flavoured with herbs such as freshly chopped mint but the tagine would also be delicious with minted potatoes or some plain rice.

Possible Allergens

Recipe does not contain any of 14 main allergens.

Ingredients: Serves 10

A little vegetable oil
One onion, peeled and finely diced
One small butternut squash (approx 200g) peeled and diced
Two carrots, peeled and diced
One clove of garlic crushed
One Courgette diced
1 teaspoon of each of the following: cumin, cinnamon, ginger, turmeric.
400g tin of kidney beans or chick peas
Couscous

Pork with Vegetables & Noodles

Method

1. In a large pan heat the oil and cook the onions until softened, add the diced meat and cook until brown.

2. Add the vegetables, herbs, garlic and stock

3. Stir and cook until meat is tender

4. Cook the noodles according to the instructions

5. Serve the pork and vegetables over a bed of noodles

Possible Allergens

* For gluten free diets use gluten free noodles or replace with rice

* For egg free diets use rice noodles or rice.

Alternative Diets

For vegetarian diets replace the pork with tofu or Quorn

Ingredients: Serves 10

A little vegetable oil
450g/1lb diced lean pork
1 large onion, peeled and diced
1 clove of garlic crushed, vegetable stock and water
75g of mushrooms roughly chopped
A pinch of dried mixed herbs
Approx 200g vegetables of your choice e.g chopped mixed peppers, peas, sweetcorn, beansprouts
1 pack egg noodles

Beef Lasagne

Method

1. In a large pan heat the oil and cook the onions until softened, add the beef mince and cook until brown.

2. Add the stock, tomatoes, herbs and garlic and simmer gently.

3. Make white sauce by warming milk to nearly boiling and then adding cornflour to thicken

4. Construct the lasagne by putting a third of the meat sauce in a tin/dish and then cover with a layer of lasagne, repeat twice more.

5. Pour the white sauce all over the top and then cover with grated cheese. Bake in the oven at 180’C for approx. 40 minutes until brown on top and lasagne feels soft when fork inserted.