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Chicken Stir Fry with Pineapple & Red Chilli Sauce
Serves 2/3
2 boneless, skinless chicken breasts cut into strips approx 1 cm wide
2/3 spring onions, chopped
1 clove chopped garlic
1 tsp peeled and grated ginger
½ red pepper, cut into thin slices
1 medium carrot, cut into fine strips
100g mangetout
2 tbsp vegetable oil
1 tsp cornflour
½ cup water/vegetable stock
100ml Woodchester Fine Foods Pineapple & Red Chilli Sauce
Heat 1 tbsp of oil in a wok or frying pan.
Cook chicken for 7/8 minutes and set aside. Add balance of oil to pan and cook spring onions, garlic and ginger for a few minutes and then add the pepper, mangetout and carrots and cook for another 4/5 minutes over medium heat. Add a little water if the ingredients start to stick to the pan.
Mix the cornflour to a paste with a little water or stock, then add the rest of the liquid and pour into the pan with the cooked chicken. Stir in the Pineapple and Red Chilli Sauce, adding more if required to taste. Cook for another couple of minutes and serve immediately with rice or noodles.
Other ideas for Pineapple & Red Chilli Sauce:
Warm gently and serve as a dip for prawns or spring rolls.
Use as a table sauce with fishcakes.
Drizzle over roasted vegetables.
Try on ice cream!
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Beef Stroganoff with Peppered Steak Sauce
Serves 2
1 tbsp vegetable oil
knob of butter
1 medium onion, sliced
200/250g rump steak
1 tbsp plain flour
125g chestnut mushrooms
140ml soured cream
Woodchester Fine Foods Peppered Steak Sauce
Heat the butter and oil in a large frying pan. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the beef into thin strips. Toss the beef in the flour to coat lightly, shaking off any excess. Add the beef to the pan and cook for 3-4 minutes until starting to brown.
Slice the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the Peppered Steak Sauce and simmer gently for 5 minutes. Stir the soured cream into the pan and cook gently for 1 minute without boiling (if the mixture boils it will curdle). Spoon the stroganoff on to a bed of rice or noodles and serve.
Other ideas for Peppered Steak Sauce:
Baste over chicken before roasting which adds to the juices for great gravy.
Serve as a table sauce with smoked mackerel.
Marinade steaks before barbecuing and add more to taste on plate.
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Smoked Salmon and Prawns with Wasabi & Lime Dressing
Serves 4 as a starter
125g smoked salmon slices
8 large prawns, peeled
1 tbsp crème fraiche or mayonnaise
1 tsp Woodchester Fine Foods Wasabi & Lime Dressing
4 slices of brown bread (from your local bakery or homemade)
butter for spreading
a few small salad leaves
Cut out 4 circles from the bread slices using a cup or similar as a template. Butter very thinly. Using the same size template cut out 8 slices of smoked salmon.
Take four serving plates and arrange the bread with 2 slices of salmon on each piece plus 2 prawns piled on top.
Mix the crème fraiche or mayonnaise with the Wasabi & Lime Dressing and position a small amount carefully just over the prawns. The mixture needs to sit on the top without falling down the sides – adjust consistency if necessary.
Finally, garnish with just a few salad leaves on the very top and drizzle Wasabi & Lime Dressing around the plate to make an attractive starter.
Other ideas for Wasabi & Lime Dressing:
Drizzle over avocado, bacon, croutons and watercress.
Smother over cold roast beef in a ciabbata roll with a few salad leaves.
Use as a table sauce with hot or cold salmon.
Try with your sushi too. |
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| T.01453 839469 |
F.01453 839392 |
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Woodchester Fine Foods, Unit 28, Merretts Mills, Bath Road, South Woodchester, Glos, GL5 5EX