New Recipes
Last months recipes can all be found in the main lists
December
December
With Christmas looming quickly, December can get hectic for all of us, so this month we have recipes that can be on the table in less than 30mins, and are yummy enough to share with guests.
Don’t forget we have all he special Christmas meus from past years on site too!
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Lemon and herb crunchy crumbed salmon
Serves 4 281kcals, fibre 1.6g
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70g seeded bread, blitzed to coarse breadcrumbs
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zest of 1 lemon, plus extra wedges to serve
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5g parsley, finely chopped
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5g dill, finely chopped
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520g pack 4 boneless salmon fillets
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1 tbsp olive oil
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80g pack watercress, spinach and rocket salad
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½ cucumber, cut into ribbons with a vegetable peeler
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new potatoes, to serve (optional)
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Preheat the oven to gas 6, 200°C, fan 180°C fan and line a baking tray with baking paper. Combine the breadcrumbs, lemon zest, parsley and dill. Put the salmon fillets on the prepared baking tray. Spoon the crumbs on top of the fillets and press down gently to secure in place. Drizzle over the oil.
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Bake for 10-12 mins until the salmon is cooked through and the top is golden (cover with foil for the last few minutes if browning too much). Toss together the cucumber with the watercress, spinach and rocket salad. Serve the salmon with the salad and lemon wedges, and new potatoes, if you like.
https://realfood.tesco.com/recipes/lemon-and-herb-crunchy-crumbed-salmon.html
Creamy tomato chicken and broccoli penne
Serves 6, Kcal 443, Fibre 7.8g
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300g penne pasta
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375g broccoli, cut into small florets
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1 tbsp olive oil
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1 onion, finely chopped​
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3 cloves of garlic, finely chopped
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650g chicken breast, diced
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400g tin of cherry tomatoes
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1 tsp oregano
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1 chicken stock pot
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2 tbsp cream cheese
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Parmesan cheese, to serve
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Boil the penne pasta in a large pan of salted water for around 7 mins, then add the broccoli for the final 3-4 minutes until both the broccoli and pasta are cooked through. Drain and set to one side, reserving about 100ml of the pasta water.
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Meanwhile, add the olive oil to a frying pan and place on the hob over a medium-high heat. Add the onion and fry it along with the garlic, stirring continuously for around 5 mins, until the onion turns soft. Add the diced chicken breast to the pan, season with salt and pepper and stir regularly until the chicken starts to brown (about 7 mins).
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Add the tin of cherry tomatoes to the pan, along with the oregano and the chicken stock pot, and stir until the chicken stock pot has dissolved. Add the reserved pasta water and simmer for another 10 mins.
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Add the cream cheese, pasta and broccoli to the pan and mix well until the pasta is coated in the sauce.
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Serve with Parmesan cheese.
https://realfood.tesco.com/recipes/creamy-tomato-chicken-and-broccoli-penne.html
Chinese plum pork stir-fry
Serves 4, Kcal 504, Fibre 8.6g
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5 plums, stoned and cut into 2cm wedges
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2 red chillies, seeds removed, 1 roughly chopped, 1 finely chopped
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1 star anise
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30g honey
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25ml white wine vinegar
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2cm fresh ginger, peeled and finely grated
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1 tbsp vegetable oil
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400g pork fillet, cut into 3cm chunks
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330g pack Tenderstem broccoli, larger stems halved lengthways
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190g pack baby corn and mangetout
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8 spring onions, 6 cut into 3cm lengths, 2 finely sliced
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100g beansprouts
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2 garlic cloves, finely sliced
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2 tbsp soy sauce
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2 x 250g pouches microwaveable wholegrain rice
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Put 3 plums, the roughly chopped chilli, star anise, honey, vinegar and ginger into a lidded saucepan with 40ml water. Cover, then bring to a simmer over a low-medium heat; cook for 10 mins until the plums have completely broken down. Remove the lid and cook for 5 mins more until the sauce is starting to get jammy. Remove the star anise, allow the rest to cool for 5 mins, then blitz using a food processor or handheld blender until smooth. Set aside while you make the stir-fry.
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Heat half the oil in a large frying pan set over a high heat. Fry the pork for 5 mins until lightly golden and cooked through, then remove to a plate.
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Heat the remaining oil, then add the Tenderstem broccoli and baby corn, and fry for 3-4 mins. Add in the remaining plums, spring onion lengths, mangetout and beansprouts, and fry for a further 2 mins.
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Add in the finely chopped chilli and garlic, cook for 30 secs, then add the soy sauce and stir-fry until everything is coated. Add the pork and plum sauce to the pan and cook for 1 min until the pork is coated and sticky. Remove from the heat and cook the rice according to the pack instructions.
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Serve the stir-fry on top of the rice, with the finely sliced spring onion on top.
Veggie tortilla pizzas (V)
Serves 4 kcal 767, Fibre 7.3g
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8 tortilla wraps
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6 tbsp tomato purée
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6 salad tomatoes, sliced
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300g frozen sliced mixed peppers, defrosted
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2 x 240g packs mozzarella, torn
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4 eggs
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Preheat the oven to gas 7, 220°C, fan 200°C. For each pizza, lay 2 tortilla wraps on top of each other and spread the top of each pizza base with tomato purée, leaving a 1cm border around the edge. Top with the salad tomatoes, mixed peppers and mozzarella.
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Carefully crack an egg onto each pizza and season. Place into the oven for around 10 mins until the white is set, the yolk is still runny and the cheese has melted. Enjoy immediately.
This recipe is so easily adapted, add your favourite toppings a little bacon chopped chicken mushrooms, just be careful not to overload it or the ingredients wont cook through.
https://realfood.tesco.com/recipes/veggie-tortilla-pizzas.html
Indian loaded sweet potatoes (V)
Serves 4 Kcals 416 calories, fibre 13.6g
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4 small or 2 large, sweet potatoes
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1 tbsp vegetable oil​
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2 medium onions, finely chopped
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1½ tbsp curry powder
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1 small carrot, chopped
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1 pepper, chopped
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100g long grain rice
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400g tin chickpeas, drained and rinsed
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200g frozen spinach
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1 vegetable stock cube, made up to 200ml
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1 spring onion, thinly sliced
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4 tbsp Greek-style yogurt
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Scrub the sweet potatoes and pierce a couple of times with a fork. Put into the microwave and cook for 10-12 mins until soft. If you don’t have a microwave, you can bake the sweet potatoes for 40 mins.
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While the sweet potatoes are cooking, heat the oil in a saucepan or high-sided frying pan. Cook the onion over a high heat for 2-3 mins until it begins to get a bit of colour. Add the curry powder and cook for 1 min.
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Reduce the heat and add the carrot, peppers, rice, chickpeas and frozen spinach and stir well. Pour over the vegetable stock, stirring well, and bring to a simmer. Cook for 12-15 mins until the rice is cooked and liquid has been absorbed.
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Cut the sweet potatoes open and scrape up the flesh with a fork, if using 2 large potatoes put one half onto each plate. Pile on the cheat’s biryani, scatter with spring onion and serve with a dollop of yogurt, if you like.
https://realfood.tesco.com/recipes/indian-loaded-sweet-potatoes.html
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Smash turkey tacos
Serves 4. kcals 554 calories, fibre 2.3g
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500g pack 2% fat turkey breast mince (or chopped leftover turkey)
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1 tsp onion granules
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1 tsp garlic granules
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small bunch fresh sage, leaves picked and finely chopped (or use 1 tsp dried sage)
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8 mini tortillas
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1 tsp olive oil
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8 tsp cranberry sauce
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200g pack of Brie, cut into 16 slices
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½ Little Gem, finely sliced
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crispy onions, to serve
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chicken gravy, to serve (optional)
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In a large bowl, mix the turkey mince with the onion granules, garlic granules, sage and some seasoning. Divide roughly into 8 equal balls then using a spoon or fork, mash and spread a ball of mince onto a tortilla wrap, spreading to the edges. Repeat with the remaining turkey mince and wraps.
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Heat the oil over a medium-high heat in a frying pan. Cook the wrap, turkey mince side down, for 3-4 mins until golden, before flipping over and cooking for a further min to toast the plain side. Repeat with the remaining tacos.
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To serve, top each taco with two slices of Brie, a tsp of cranberry sauce, some lettuce and a sprinkle of crispy onions. Serve immediately with some chicken gravy for dipping, if you like.
Barbecue chicken bánh Mì
Serves 2, Kcals 389 calories, fibre 4.7g
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100g coleslaw
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1 tbsp sriracha, plus 1 tsp and extra to serve
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1 lime, juiced​
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10g fresh mint, leaves picked, most roughly chopped
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10g fresh coriander, most roughly chopped
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2 leftover barbecued chicken thighs or breasts, shredded (about 150-200g)
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2 leftover hot dog rolls, split
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1 spring onion, finely sliced
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For the dressing
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1 tbsp reduced-salt soy sauce
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1 tbsp lime juice
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Mix the coleslaw, 1 tbsp sriracha, lime juice and roughly chopped herbs in a bowl, then set aside.
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For the dressing, whisk the soy sauce, lime juice and 1 tsp sriracha in a bowl. Add the barbecued chicken; toss to coat.
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To assemble, spread the coleslaw mix inside the hot dog rolls. Top with the chicken mixture and finish with the spring onion, remaining herbs and a drizzle of sriracha.
https://realfood.tesco.com/recipes/barbecue-chicken-banh-mi.html
Breakfast salad (V)
Serves 4, Kcals 281, Fibre 2.7g
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1 cucumber, very finely sliced
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4 eggs
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1 tsp rapeseed oil
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80g halloumi, diced
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1 tbsp flaked almonds
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1 tbsp clear honey
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2 tbsp pomegranate seeds (optional)
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1 tbsp white wine vinegar
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1 avocado, chopped
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1 Little Gem, shredded
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1 tbsp toasted 3-seed mix
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10g fresh dill, leaves picked
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wholegrain toast (optional)
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Put the cucumber in a large bowl with a pinch of salt; toss well, then set aside.
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Meanwhile, boil the eggs for 6 mins in a pan of simmering water. Drain and submerge in cold water, then peel once cool enough to handle.
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Heat the oil in a frying pan over a medium heat and fry the halloumi for 2 mins, stirring occasionally. Add the almonds and cook for 2 mins more until everything is golden. Add the honey and toss to coat for 1 min; remove from the heat and stir through the pomegranate seeds, if using.
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Halve the peeled eggs and divide among plates. Drain the cucumber, toss with the vinegar and add to the plates. Add the halloumi mixture, avocado and lettuce and finish with a little pile of mixed seeds and a scattering of dill. Serve with wholegrain toast, if you like.
