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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.
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Ingredients
- 115 ml beef stock
- 125 g Broccoli
- 26 g butter
- 5 g olive oil
- 15 g plain flour
- 2 sprig rosemary
- 75 g Cream Cheese
- 1 tsp Dijon Mustard
- 3 clove garlic
- 40 ml Greek Yoghurt
- 75 g mushrooms sliced
- 105 g onion diced
- 40 ml red wine
- 385 g steak cut into strips
- 1 sprig thyme
- 1 tsp Worcestershire Sauce
Method
In a bowl mix the beef with the red wine and season with salt and pepper and leave to marinade for 10-15mins. Once marinated drain the beef reserving the liquid. Toss the beef in the flour.
Heat a casserole pot or a heavy bottomed sauce pan to a medium to high heat. Add the oil and butter and brown the beef. Do it in small batches so it browns instead of stews. Place to one side when all beef is done. In the same pan in goes the onions and garlic. Tie the rosemary and thyme together and put that in as well. Cook for 4-5 mins then add the left over marinade from the beef, beef stock, Worcestershire sauce, mustard, mushrooms and put the beef back in. Cover the pot and allow to simmer for 45mins-1 hour until the meat is tender.
5 mins before serving stir through greek yoghurt and cream cheese and serve with greens.
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Ingredients
- 1 pinch Black Pepper
- 2 Centra Eggs
- 2 Centra Breakfast Mushrooms
- 1 Centra Mixed Peppers
- 1 Centra Spring Onion
- 1 Feta Cheese
- 1 pinch salt
- 1 piece Smoked Salmon
Method
Scoop out inside of mushrooms.
Stuff both peppers with chopped up peppers, feta, salmon and spring onion.
Crack an egg over each of the mushrooms and season with salt and pepper.
Place in oven at 150 degrees and cook until egg is ready.
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Ingredients
- 4 Centra Eggs Large
- 0.5 tub Centra Red Onion Chopped
- 0.5 cucumber Chopped
- 0.5 tub Greek Yoghurt
- 0.25 tbsp ground cumin
- 1 tbsp Lemon juice
- 0.25 tub Olives Chopped
- 1.5 tbsp Oregano
- 1 pinch Pepper
- 0.5 tbsp salt
- 0.5 tub Sun Dried Tomatoes
Method
Chop up your hardboiled eggs and place them in a bowl.
Add in sun-dried tomatoes, red onion, cucumber and olives.
Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.
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Ingredients
- 4 handful baby spinich
- 1 pinch Black Pepper
- 450 g Beef Mince
- 3 tbsp olive oil
- 3 Tomato chopped
- 1 tbsp Chilli Powder
- 1 Courgettes chopped
- 2 cloves garlci minced
- 1 tsp ground cumin
- 1 onion diced
- 0.5 tsp Paprika
- 1 pinch salt
- 1 jalapeno pepper sliced & de-seeded
Method
In a large saucepan, heat the oil over medium heat. Add the onion and jalapeño, and cook until soft. Stir in the garlic and courgette. Cook for a minute and add the seasonings.
Stir and add the beef and pork to the pot. Cook until no longer pink in the centre.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes.
You can simmer for several hours to improve flavor; simply add water or broth to the pan. Serve hot.
Strawberry & Cheese Goat's Cheese Salad
Strawberry & Cheese Goat's Cheese Salad
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Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 Handfuls rocket leaves
- 1 Pinch salt
- 8 Strawberries Quartered
- 3 tbsp Centra Olive Oil
Method
To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined
Dress the rocket and divided between two bowls.
Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.
