Friday, 10 March 2017

Recipes: Sumptuous supper

LOVE life five-spiced chicken kebabs

Total time: Ready in 35 minutes 35 minutes
Serves: 4


1 tsp Bart Chinese Five Spice seasoning
1 tbsp dark soy sauce
1 tbsp essential Waitrose Pure Clear Honey
400g pack essential Waitrose British Chicken Breast Chunks
2 essential Waitrose Peppers, diced
227g can essential Waitrose Pineapple Slices in Natural Juice, quartered

1. Mix together the five spice, soy sauce and honey and stir in the chicken. Marinate for 10-15 minutes.

2. Thread the chicken onto 4 skewers, alternating with pepper and pineapple, drizzle with the marinade and turn to coat the chicken all over.

3. Place under a preheated grill for 15 minutes, turning occasionally, basting with any cooking juices, until the chicken is cooked through with no pink meat. Serve with noodles.

Roast guinea fowl with apple, five spice & toasted oatmeal stuffing

Preparation time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
Serves: 6


6 rashers smoked streaky bacon
50g butter
2 shallots, finely chopped
50g medium oatmeal
1 tsp five spice powder
75g white breadcrumbs
1 Cox apple, quartered, cored and roughly chopped
1 large Waitrose British Blacktail Free Range Egg, beaten
2 x 900g Waitrose Free Range Guinea Fowl
150ml white wine
2 tsp plain flour
300ml chicken stock

1. Preheat the oven to 200°C, gas mark 6. Snip two of the rashers of bacon into small pieces. Heat half the butter in a small frying pan and cook the shallots and snipped bacon together for 3-5 minutes until softened. Stir in the oatmeal and toast over a medium heat for 1–2 minutes. Add the five spice, breadcrumbs, chopped apple and seasoning, and bind with the egg.

2. Use the stuffing to fill the neck-end cavity of the two guinea fowl. Dot with the remaining butter and place in a roasting tin that fits both neatly. Cover the breasts with the rest of the bacon and roast for 40-45 minutes until the juices run clear when pierced with a skewer. Remove from the pan and leave to rest on a warmed serving plate for 5 minutes

3. Add the white wine to the roasting pan and scrape up any juices from the base. Boil until reduced, then stir in the flour and cook for a minute. Add the stock and bring to the boil stirring. Simmer for 1–2 minutes then season to taste before straining through a sieve. Serve with the guinea fowl.

Braised ginger pak choi & mushrooms

Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes 15 minutes
Serves: 2


2 tsp toasted sesame oil
235g pack pak choi, sliced
250g chestnut mushrooms, quartered
3cm piece ginger, grated
500ml Cooks' Ingredients Vegetable Stock
½ tsp Chinese five spice seasoning
225g can bamboo shoots, drained
250g pouch Waitrose
Love Life Barley, Wheatberries, Spelt & Rice (selected stores)

1. Heat the oil in a large saucepan and fry the white parts of the pak choi, plus the mushrooms and ginger for 1-2 minutes.

2. Add the vegetable stock, five spice and bamboo shoots, and bring to the boil. Cover and simmer for 5 minutes.

3. Heat the grain pouch according to the pack instructions and stir into the broth, along with the green parts of the pak choi. Heat until pak choi is wilted.

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