Shred’s Veggie Jambalaya

25 Mar
  1. Heat 1 tbsp olive oil in a frying pan with a lid and cook the aubergine, courgette and .

  2. Remove and set aside. Tip in the diced onion and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with the long grain rice, add the tinned tomatoes and 300ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

17 Feb
  • STEP 1

    Mix 300ml chicken stock, 1 halved garlic clove, 2 tbsp soy sauce, 1 tsp Worcestershire sauce, a 0.5cm piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 150ml water in large pan, bring to the boil, then reduce the heat and simmer for 5 mins.

  • STEP 2

    Taste the stock – add 1 tsp brown sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  • STEP 3

    Cook the ramen noodles following the pack instructions, then drain and set aside.

  • STEP 4

    Slice the cooked chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  • STEP 5

    Place the noodles in a  bowl. Top with a quarter of the meat, spinach, 1 tbsp sweetcorn and one boiled egg halved.

  • STEP 6

    Strain the stock into a clean pan, then bring to the boil once again.

  • STEP 7

    place the stock in to a bowl, then sprinkle over 1 shredded nori sheet, sliced spring onions and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

10 Feb

 

  1. For the potato skins: Take the jacket potato and microwave it for 6 mins, cut open and scrape out the potato and mix it in a bowl with the cottage cheese or vegan cheese.
  2. Then put the filling back in to the skins and oven bake on high for 10 mins to crisp up.
  3. Meanwhile add the stir fry veg to a pan with olive oil and fry with fresh chilli and garlic for 5 mins
  4. Add in the noodles and cook for a further 5 mins adding soy sauce
  5. Serve and enjoy.
10 Feb
  1. Bake the salmon in nthe oven wrapped in foil for 20 mins (add a slice of fresh lemon).
  2. For the potato skins: Take the jacket potato and microwave it for 6 mins, cut open and scrape out the potato and mix it in a bowl with the cottage cheese.
  3. Then put the filling back in to the skins and oven bake on high for 10 mins to crisp up.
  4. Serve up the salmon with the potatoes and green vegetables.
10 Feb
  1. Heat oven to 180C. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C and bake for another 20 mins.
  2. For the potato skins: Take the jacket potato and microwave it for 6 mins, cut open and scrape out the potato and mix it in a bowl with the cottage cheese.
  3. Then put the filling back in to the skins and oven bake on high for 10 mins to crisp up.
  4. Use two forks to pull the chicken apart and serve with the potatoes and green vegetables.
09 Feb
  • STEP 1

    Grill the white fish for 6 mins each side under a grill. Meanwhile, mix the chipotle into the mayo, and warm the tortillas.

  • STEP 2

    To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.

  • STEP 3

    Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and enjoy

09 Feb

Really simple to make. In a pan cook together the quinoa and all the vegetables. Add some light soy sauce and fill the pitas

09 Feb
  1. Heat vegetable oil in a large pan add chopped onion, then fry for 5 mins until softened.
  2. Stir in ground coriander and chopped potato, then cook for 1 min.
  3. Add the peeled and chopped carrots and vegetable stock, bring to the boil, then reduce the heat.
  4. Cover and cook for 20 mins until the carrots are tender.
  5. Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
09 Feb
  • STEP 1

    Melt 1 tbsp coconut oil in a pan over a medium heat and soften 1/2 chopped onion for 5 mins. Add 1 grated garlic clove and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

  • STEP 2

    Stir in 2 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and the sweet potato, peeled and cut into chunks, then add the coconut milk and 200ml water.

  • STEP 3

    Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

  • STEP 4

    Stir through the spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few chopped peanuts.

03 Feb
  1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.

  2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler. Serve with white basmati or jasmine rice.