WE LOVE… ARANCINI pg65 // VEGETABLE CHILLI ROAST pg68 // FRUITY AFRICAN BEAN STEW pg70
For the Moroccan chicken pie, see page 66
Keralan red pepper & mustard prawns
By Geeta’s (www.geetasfoods.com)
GF SF DF EF
Serves
2
| Prep
10 mins
| Cook
10 mins
| Calories
660
(per serving)
350g (12oz) medium-large uncooked prawns, shelled
1 small onion, peeled, chopped lengthways
1 tsp olive oil salt and freshly ground black pepper, to taste Geeta’s Keralan Red Pepper & Mustard Sauce a handful of chopped coriander
1 Heat the olive oil in a frying pan. Add the onion and cook until soft. Add the prawns and cook for a further minute.
2 Add a generous amount of Geeta’s Keralan Red Pepper & Mustard sauce and cook for 2 minutes until the prawns are cooked through.
3 Garnish with chopped coriander before serving.
Ginger & apple pork chops
By Opies (www.opiesfoods.com)
GF SF EF
Serves
4
| Prep
15 mins
| Cook
30 mins
| Calories
572
(per serving)
300g (10½oz) Bramley Apples, peeled, cored and sliced
2 tbsp cold water
2 piece of Opies Stem Ginger in Syrup, reserve the syrup
4 x 170g (6oz) boneless pork loin steaks salt and freshly ground black pepper
100g (3½oz) Cheddar cheese, grated
1 Pre-heat the oven to 180°C/Gas Mark 4.
2 In a small pan, cook the prepared apple with the water and 2 tbsp reserved ginger syrup until pulp and soft.
3 Chop the stem ginger into small pieces and stir into the apple.
4 Place the chops in an ovenproof dish and season well with salt and pepper.
5 Divide the apple mixture between the 4 chops and top with the cheese.
6 Bake in the oven for 30 minutes, until the chops are thoroughly cooked and the cheese is golden.
Mozzarella arancini
SERVE THE ARANCINI WITH A WARM TOMATO SAUCE
All recipe development on pages 65-67 © Stockfood, The Food Media Agency. Photography © Getty Images
GF SF EF