Friday 20 September 2013

Recipe inspiration from Just Add

I've just posted my review of Just Add squeezy tubes of herbs which I found to be really convenient and versatile. Here are some other recipe suggestions from Just Add :

Spicy Chicken Burgers with Red Pepper Salsa

Serves 4
Prep time: 15 minutes + chilling time
Cooking time: 22 minutes

For the burgers –
2 tsp JUST ADD Ginger
2 tsp JUST ADD Garlic
1 tsp JUST ADD Chilli
1 tsp JUST ADD Coriander
2 tbsp olive oil
1 tsp cumin seeds
1 onion, peeled and finely diced
75 g chestnut mushrooms, finely diced
500 g minced chicken
Grated zest of 1 lime
1 egg, beaten
4 ciabatta rolls
Salad leaves

For the salsa –
1 red pepper, deseeded and finely diced
½ small red onion, peeled and finely diced
2 tomatoes, diced
1 tbsp chopped parsley
1 tbsp balsamic vinegar

Heat 1 tbsp of the olive oil in a frying pan and cook the cumin seeds, onion and mushrooms for 4-5 minutes, until softened, then remove and place in a bowl
Add the remaining ingredients and mix together well
Shape into 4 burgers then chill for 20 minutes while you make the salsa
Mix together the diced ingredients with the parsley and balsamic vinegar and leave to stand at room temperature.
Heat the remaining oil in a frying pan and cook the burgers for 6-8 minutes on either side, until cooked through.
Halve the ciabatta rolls, add a little salad into each and top with a burger. Spoon over the salsa and serve.

Chilli Prawn and Pak Choi Stir-fry

Serves 4
Prep time: 12 minutes
Cooking time: 10 minutes

2 tsp JUST ADD Chilli
1 tsp JUST ADD Garlic
2 tsp JUST ADD Ginger
2 tsp JUST ADD Coriander
400 g king prawns
Juice of 1 lime
1 tbsp vegetable oil
4 spring onions, chopped
1 red pepper, deseeded and thinly sliced
1 large carrot, peeled and cut into thin matchsticks
1 x 210 g can water chestnuts, drained and sliced
100 g beansprouts
3 pak choi, chopped
Lime wedges to serve

Place the prawns in a non-metalic bowl and mix together with the JUST ADD Chilli and juice of ½ the lime
Heat the oil in a wok or large frying pan, add the JUST ADD Ginger and spring onions, and stir-fry for 1 minute
Add the red pepper and carrot and continue to stir-fry for 1-2 minutes, until the pepper starts to soften
Add the prawns, water chestnuts, beans sprouts and pak choi and toss together, cooking for 3-4 minutes, until the beansprouts start to wilt
Stir in the remaining lime juice and JUST ADD Coriander and serve immediately with lime wedges on the side

Sesame and Pork Stir-fry with Egg Noodles

Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes

2 tsp JUST ADD Ginger
1 tsp JUST ADD Garlic
4 nests egg noodles
2 tsp cornflour
3 tbsp soy sauce
1 tbsp honey
1 tbsp groundnut oil
400 g pork tenderloin, cut into strips
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
150 g mange tout
2 tbsp sesame seeds, toasted

Cook the noodles according to the pack instructions
Mix together the cornflour, soy sauce and honey
Heat the groundnut oil in a wok or large frying pan and add the JUST ADD Ginger and Garlic with the pork and stir-fry until browned
Add the peppers and mange tout and cook for another 3-4 minutes
Pour in the soy sauce mixture and, over a low heat, cook until the sauce starts to thicken
Divide the noodles between four bowls, and spoon over the stir-fry
Serve sprinkled with toasted sesame seeds

Ginger-roasted Parsnips

Serves 4
Prep time: 8 minutes
Cooking time: 33-38 minutes

3 tsp JUST ADD Ginger
500 g parsnips, peeled and halved or quartered lengthways
3 tbsp olive oil
25 g butter

Preheat the oven to 200°C (400°F) Gas mark 6
Blanch the parsnips in a pan of boiling water for 2-3 minutes and then drain really well
Place the olive oil and butter in a roasting tin and heat in the oven until the butter has melted
Stir the JUST ADD Ginger into the melted oils then toss in the parsnips and season well
Roast for 30-35 minutes, until the parsnips are golden brown and tender

Red Lentil and Chilli Soup

Serves 4
Prep time: 5 minutes
Cooking time: 30 minutes

1 tsp JUST ADD garlic
2 tsp JUST ADD chilli
1 tsp cumin seeds
1 tbsp olive oil
1 onion, peeled and chopped
150 g red lentils
1 x 400 g can chopped tomatoes
850 ml vegetable stock
1 x 225g can chickpeas, drained
2 tbsp chopped coriander
Natural yoghurt to serve

Heat the cumin seeds in a large pan for 2-3 minutes before adding the oil, onion, Just Add Garlic and Chilli and cooking for 4-5 minutes, until the onion starts to soften
Stir in the lentils, then pour in the tomatoes and stock and mix well. Bring to the boil and then simmer for 12-15 minutes until the lentils have swollen
Remove from the heat and, using a hand blender, blend the soup until smooth
Replace onto the heat, stir in the chickpeas, seasoning and coriander and heat for 3-4 minutes
Serve with a swirl of yoghurt

for more information :

Other blogposts you may be interested in :

Madhouse recipe : Slow-cooked pork pot au feu

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