Goats' Cheese & Asparagus Frittata
Goats' Cheese & Asparagus Frittata
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Ingredients
- 400 g asparagus tips
- 6 large Free Range Eggs
- 1 tbsp olive oil
- 2 Chives chopped
- 1 Goats Cheese crumbed
Method
Preheat the grill to medium-high. Place the asparagus in a pan of simmering salted water. Remove after 5 minutes when still tender and bright green. Refresh under a cold tap and cut into 1 cm pieces.
Heat oil in frying pan and add the bacon, cook for 3 minutes.
Lightly beat the eggs, adding the asparagus, chives and season well.
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Ingredients
- 410 g Centre Beef Mince
- 1 tbsp Chilli Powder
- 2 Clove garlic
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 tbsp Pepper
- 1 tbsp Turmeric
- 800 g Centra Chopped Tinned Tomatoes Diced
- 2 Diced Centrea Tomato
- 3 Clove garlic Finally Chopped
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 onion Peeled and Diced
- 1 red chilli Finely Chopped
- 0.5 tbsp Whole Cloves Ground
Method
Preheat oven to 180 Celsius
To make the meatballs
1. In a bowl mix the garlic, cinnamon, turmeric, chilli powder, egg, pepper and minced meat until well combined.
2. Neatly shape the meat mixture into 12 balls.
3. Place meatballs on an oven tray and bake in the oven for 20-30 minutes or until cooked.
To make the tomato sauce
1. Fry onion, garlic and chilli in a pan on medium heat until they begin to soften and lightly brown.
2. Add cinnamon, cumin and cloves and combine to cook for a few minutes to release flavours.
3. Add the tomatoes and simmer for 10 minutes.
4. When meatballs are cooked add them to the tomato sauce.
5. Simmer on low heat for a further 15 minutes.
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Ingredients
- 350 g Broccoli chopped into florets
- 250 ml chicken stock
- 2 tbsp Virgin Olive Oil
- 1 tsp Lemon juice
- 1 tbsp Lemon Zest
- 1 onion diced
- 4 tbsp walnuts roasted
Method
Heat your oil in a pan and add your onions, for best results sauté for about 6/7 minutes.
Add the broccoli and stir until well coated.
Place the pan in the oven and grill for about 10 minutes, only stirring once.
Remove, cover and let it settle for a couple of minutes.
Add your onion, broccoli mixture and lemon juice to the chicken stock.
Puree in a blender until smooth.
Add the soup to your bowls and top off with the lemon zest and walnuts.
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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
- 125 g Broccoli
- 1 Centra Cod Fillet
- 2 tbsp Centra Olive Oil
- 25 g Greek Yoghurt
- 1 tbsp Lemon Zest
- 1 handful Parsley
- 240 g Potatoes Peeled and Chopped
Method
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For chips: Part boil your potatoes by dropping the chips into a saucepan of boiling water as soon as the water come back to the boil drain the potatoes and allow them to steam. Toss them in 2 tbsp of oil season with salt and pepper and place on baking tray. Cook in the oven for 30-40 mins until golden brown and crispy.
For fish: Rub fish with 1 tbsp of coconut oil, lemon juice and season with salt and pepper and place on a lined baking tray. Bake in the oven for 8-10 mins. In a small bowl mix together some parsley and lemon zest after 10 mins sprinkle this mix over the cod and cook for a further 3-4 mins.
To serve: Mix together the yoghurt and some parsley season with salt and pepper for a healthy tartar sauce. Serve fish and chips with tartar sauce and greens of your choice.
Thai Prawns with Basmati Rice
Thai Prawns with Basmati Rice
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Ingredients
- 60 g Basmati Rice
- 75 g Bok Choi
- 145 g Centra King Prawns 200g
- 2 tbsp Centra Olive Oil
- 40 g Centra Spring Onion
- 10 ml Coconut Milk
- 1 stick Lemon Grass
- 60 g red pepper Diced
- 210 ml water
Method
For prawns: Mix the Thai paste and coconut milk in a bowl to create a marinade. Mix through the prawns so they are coated. Cook prawns on a medium to high heat until translucent all the way through. About 3-5 mins. Being careful not to burn the sauce. Add a splash of water if necessary.
For rice: Snap lemon grass stick and put in sauce pan with rice, cover with water bring to the boil and simmer until rice is cooked. Remove lemon grass before serving. While the rice is cooking gently fry diced red pepper, shredded Bok choy and spring onion for 4-5 mins. Stir through rice once cooked.
To serve: Serve prawns on top of rice or stir through. Enjoy hot or cold.
Tips: Put prawns on a skewer for a BBQ. Infuse rice while cooking, cardamom pods, lemon peel and thyme.
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Ingredients
- 40- g Basmati Rice
- 125 g Broccoli
- 1 tbsp Centra Olive Oil
- 15 g Centra Tomatoe Puree
- 200 g Chicken Breast Cubed
- 0.5 tbsp Coriander Powder
- 1 handful Coriander Freshly Chopped
- 10 g garlic Grated
- 10 g Ginger Grated
- 0.5 tbsp ground cumin
- 3 tbsp Insanely Good Tikka Masala Sauce 350g
- 0.5 tbsp Turmeric
- 85 ml water
- 165 ml water
Method
For Chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.
For Sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.
For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.
To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice
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Ingredients
- 1 pack tomato puree
- 2 chicken breasts
- 50 g Goats Cheese
- 1 onion sliced
- 1 red pepper sliced
- 8 walnuts
Method
Oven temperature of 180 degrees, gas mark 6.
Butterfly- cut the chicken breasts and flatten out.
Thinly cover with tomato puree.
Sprinkle peppers and onions over the top.
Place on a baking tray in a pre-heated oven for 15 - 20 minutes.
Remove and sprinkle with goats cheese and walnuts.
Place back in oven for 5 minutes then serve.
