Monday, 30 August 2010

Some recipes for you to try with Loyd Grossman For One Sauces


Those lovely people at Loyd Grossman have come up with a whole host of recipes to tickle your tastebuds using the For One sauce pouches I've just reviewed. Who ever said that pasta sauce had to be eaten with pasta ?!

Potato Gnocchi with Tomato, Spinach & Mascarpone

125g Potato Gnocchi
1 Pouch Loyd Grossman Tomato and Basil Sauce
80g Fresh Leaf Spinach
2 Tablespoons Mascarpone Cheese
1 Tablespoon Freshly Chopped Flat Leaf Parsley
Freshly Grated Parmesan

Wash and drain the spinach and place into a pan with a tight fitting lid over a low heat. When spinach is wilted, remove the lid and cook for a couple of minutes, driving off any excess water. Add the sauce, the parsley and the Marcarpone cheese, heat through and stir well. Cook the gnocchi according to the pack instructions. Pour over the sauce and sprinkle with a little Parmesan cheese.

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Panfried Tuna Steak with Warm Potato Salad, Tomato and Herb Dressing

1 Medium Fresh Tuna Steak
5 Pitted Kalamata Olives (optional)
250g New Potatoes
2 Spring Onions, finely sliced
1 Clove of Garlic, Minced
1 Tablespoon of Sour Cream
1 Pouch Loyd Grossman Tomato and Basil Sauce
1/2 Glass White Wine
Olive Oil
Salt and Pepper

Cook the new potatoes until they are cooked through and the cut into bite sized pieces. In a separate bowl, combine the sour cream, 2-3 tablespoons of the tomato and basil sauce and minced garlic, then stir in the potatoes and spring onions, stiring well to ensure everything is coated. Season to taste with salt and pepper.Meanwhile, heat a little olive oil in a small, heavy based frying pan over a medium to high heat. Season the tuna steak well with salt and pepper and place it carefully in the pan. Cook for 1-2 minutes each side, and then set aside to rest for a minute or so. In the pan you have cooked the fish in, add the wine and reduce down to a couple of tablespoons. Add the rest of the tomato and basil sauce and the olives and heat through. Serve the fish with the salad, pouring the sauce over the fish.

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Chilli, Bacon and Red Pepper Penne

1 pouch Loyd Grossman Tomato & Chilli
150g 2 rashers unsmoked streaky bacon chopped into 20mm pieces
Olive oil
1/2 red pepper diced
Grated parmesan cheese
Handful of basil leaves
80g dried penne pasta

Heat the oil in a pan and add the bacon. Cook for 4-5 minutes until the bacon is cooked. Add the pepper and cook for a further 2 to 3 minutes until the pepper is beginning to brown. Add the sauce and simmer gently until it has heat through. In another pan, add dry penne pasta to salted boiling water. When al dente, add to the sauce and mix through. Take off the heat and let stand for a minute. Stir through lots of torn basil leaves, top with grated parmesan and serve immediately.

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Chilli, Red Onion and Chorizo Potato Bake

200g Diced New Potatoes
1 Tablespoon Olive Oil
1/2 Medium Red Onion
50g Diced Chorizo Sausage
1 Pouch Loyd Grossman Tomato and Chilli Sauce
50g Diced Italian Mozzarella Cheese

Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion and Chorizo. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. Serve with a side crispy green salad.

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Salmon Steak with Peppers, Tomato, Chilli

1 Salmon Fillet
2 tablespoons olive oil
1/2 Red Bell Pepper
1/2 Red Onion
1 Pouch Loyd Grossman Tomato and Chilli Sauce
1/2 Glass White Wine
1 Tablespoon Flat Leaf Parsley

Heat the oil in a heavy based frying pan. Season the salmon steak and seal the top and bottom. Remove them from the pan and place in a baking tray. Add the peppers and onions to the pan and cook oven a medium heat for a couple of minutes until they are starting to colour. Place on the baking tray with the salmon, and place into a preheated 170C oven for 15-20 minutes until the salmon is cooked through. While the salmon is cooking, reheat the salmon pan and add the wine. Reduce it down to a couple of tablespoons and add the sauce. Heat through, add the parsley. Place the salmon, peppers and onions on a plate and pour over the sauce. Serve immediately.

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Grilled Aubergine Puttanesca Tortellini with Mozzarella

1/2 Medium Aubergine, cut into 1cm slices
150g Filled Spinach and Ricotta Tortellini Pasta
70g Diced Buffalo Mozzarella
1 Pouch Loyd Grossman Puttanesca Sauce
1 Tablespoon Torn Basil Leaves
Salt and Ground Black Pepper
Olive Oil

Lay the slices of aubergine out on a baking tray, season with salt and pepper and pour over a little olive oil. Heat a chargrill (or a heavy based frying pan if you do not have one) and cook the slices for about two minutes each side. Set them aside. Cook the pasta according to the pack instructions. Heat the sauce, stir in the cooked aubergines and heat through. Remove from heat, then stir in the mozzarella. Pour over the cooked pasta and garnish with the basil leaves.

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Farfalle with Chicken, Courgette and Roast Garlic

1 Medium Courgette, sliced
1/2 Medium Red Onion, diced
1 Chicken Breast – cut into thin strips
1 Pouch LG Tomato and Roast Garlic Sauce
1/2 glass white wine
Handful of freshly grated Parmesan Cheese
1 Pouch Loyd Grossman Tomato and Roast Garlic Sauce
150g dried Farfalle Pasta

Heat the olive oil in a heavy based pan over a medium heat. Add the chicken and cook for 1-2 minutes, sealing it all over. Add the red onion and courgettes and cook for another 3-4 more minutes. Add the white wine and cook until it is reduced down to a couple of tablespoons. Add the pouch of sauce and heat through. Ensure the chicken is cooked through. If not, cover and cook for a few more minutes. Cook the pasta according to the pack instructions. Serve the sauce over the cooked pasta, topped with the Parmesan.

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Medallions of beef with red wine and roast garlic sauce

2x75g Medallions of Beef Fillet Steak
Vegetable Oil
2 Shallots, peeled and sliced
1/2 Glass Red Wine
1 Teaspoon Fresh Chopped Thyme Leaves
1 Teaspoon Fresh Chopped Flat Leaf Parsley
1 Pouch Loyd Grossman Tomato and Roast Garlic Sauce
Salt and Pepper

Heat the oil in a medium heavy based pan over a medium to high heat. Season the beef medallions and carefully add them to the pan, sealing all over and cooking until cooked to the desired amount. Remove them from the pan and set aside to rest. Add a little more oil if required to the pan, then add the shallots. Cook for a couple of minutes, add the wine and the thyme leaves. Increase the heat to reduce the wine to a couple of tablespoons, add the sauce and the parsley. Heat through and serve over the beef medallions. Serve with your favourite salad.

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Creamy Chicken & Mushroom Tagliatelle

1/2 Medium Red Onion – sliced
100g Chicken Breast – cut into thin strips
60g Chestnut Mushrooms – Sliced
1/2 Glass White wine (optional)
2 Tablespoon Olive Oil
1 Pouch Carbonara Sauce
150g Fresh Tagliatelle Pasta
Handful Fresh Chopped Parsley

Heat the olive oil in a heavy based pan over a medium heat. Add the chicken and cook for 3-4 minutes, sealing it all over. Add the red onion and cook for 2 more minutes. Add the mushrooms and cook for another 2 minutes. Add the white wine and cook until it is reduced down to a couple of tablespoons. Add the pouch of sauce and heat through. Ensure the chicken is cooked through. If not, cover and cook for a few more minutes. Cook the pasta according to the pack instructions. Serve the sauce over the cooked pasta, garnishing with the chopped parsley.

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Creamy Potato Carbonara Bake

200g Diced New Potatoes
1 Tablespoon Olive Oil
1/2 Medium Red Onion
1 Pouch Loyd Grossman Carbonara Sauce
30g Grated Parmesan Cheese

Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown.

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Fusilli with Chorizo, Peppers and Smoky Bacon Sauce

Olive oil
1/2 Medium Red Onion, diced
50g Diced Chorizo
1/2 Red or Yellow Pepper, in thin slices
1 Pouch Loyd Grossman Smoky Bacon Sauce
100g Fusilli Pasta
1 teaspoon freshly chopped thyme leaves
1 tablespoon freshly grated Parmesan

Heat 2 tablespoons of olive oil in the bottom of a heavy based pan. Add the onion and pepper and cook over a medium heat for 3-4 minutes. Add the Chorizo and cook for another 3-4 minutes. Add the sauce and thyme leaves, heat through, cover and simmer for a few minutes. Meanwhile cook the pasta according to the pack instructions. Drain, and mix the pasta with the hot sauce. Serve sprinkled with the Parmesan.

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Italian Chicken with Smoky Bacon and Mushroom

Olive oil
1/2 Medium Onion, chopped
75g Chestnut mushrooms quartered or sliced
1 Medium Chicken Breast
1/2 glass white wine (optional)
1 teaspoon chopped thyme leaves
1 Pouch of Loyd Grossman Smoky Bacon Sauce

Preheat an oven to 180C.Heat 2 tablespoons of the oil in a large heavy based pan. Add the onions and mushrooms and cook for a further 4-5 minutes. Remove from the heat and transfer into an oven proof dish using a slotted spoon. If necessary and add a little more oil. Add the chicken and cook for 2-3 minutes each side. Add the wine (if using) and reduce down for 3-4 minutes. Add thyme and the smoky bacon sauce, heat through, and then transfer the chicken and sauce to the casserole dish and mix with the bacon/mushrooms/onions. Place the lid on the casserole and place in the oven for 20-25 minutes until the chicken is cooked through. Serve with pasta, rice or roast potatoes.

other reviews you may be interested in :

New For One pasta sauces from Loyd Grossman
Loyd Grossman Cooking Sauces

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