cooking recipe

Thai Chicken Satay Recipe | Chicken Recipes | Schwartz

ml (4 fl oz) soy sauce

tbsp Curry Powder Medium

tbsp honey

tsp Garlic Cooking Paste

450 g (1 lb) chicken breasts, sliced

tbsp oil

300 ml (1/2 pint) milk

peanut butter

step 1

Combine the soy sauce, Medium Curry Powder, honey and Easy Garlic in a bowl. Add the chicken and stir well until evenly coated.

step 2

Heat the oil in a large frying pan and fry the chicken for 6-7 minutes, stirring continuously until cooked.

step 3

Add the milk and peanut butter and bring to the boil, stirring until smooth.

step 4

Simmer for 3-4 minutes, until the sauce has thickened.

Thai Chicken Satay

Jamaican Jerk Chicken with Tropical Fruits

Jamaican Jerk Chicken | Chicken Recipes | Schwartz

g (1/2 oz) butter

350 g (12 oz) boneless, skinless chicken breasts,

onion,

tsp Jamaican Jerk

red pepper, sliced

pineapple

banana, sliced

Heat the oil and butter in a large frying pan or wok and fry the chicken and onion for 3-4 minutes.

Add the Perfect Shake Jamaican Jerk Special Blend and continue to stir fry for 3-4 minutes. Add the pepper, pineapple and banana for the last minute of cooking.

Schwartz recipe for Curried Potato Salad, ingredients and recipe ideas for Vegetables and Indian cooking. Visit Schwartz for more recipe ideas.

curried potato salad recipe | Schwartz

675 g (1 1/2 lbs) small salad potatoes, quartered

ml (2 fl oz) half fat soured cream

mayonnaise

tsp Curry Powder Medium

Sea Salt

Granny Smith apple, finely chopped

golden raisins

tsp Coriander Leaf

spring onions, thinly sliced

Serve immediately or cover and refrigerate until ready to serve.

Bring the potatoes to the boil in lightly salted water. Reduce the heat to a low-heat and simmer for 10 minutes or until the potatoes are tender. Drain well and allow to cool slightly.

Mix the soured cream (or yoghurt), mayonnaise, Curry Powder and Sea Salt in a large bowl, until well blended. Add the potatoes and remaining ingredients, and toss gently to coat.

Curried Potato Salad

Beef Bourguignon is a French classic for a reason. A hearty slow cooked stew that’s packed with flavour, this dish is perfect for either batch cooking for the family or as a dinner party recipe. When cooking up beef recipes, you can add plenty of seasoning – the red meat can stand up to strong ingredients. Shallots and bacon create a rich base, while a splash of brandy provides a subtle sweetness. When it comes to seasoning, don’t hold back – we’ve used minty thyme, fragrant bay leaves, spicy black pepper and bouquet garni with marjoram, basil and oregano. Leaving it to simmer makes sure the sauce and meat is thoroughly infused – serve with creamy mashed potato to soak up the sauce.

boeuf bourguignon recipe | Schwartz

tbsp flour

shallots

g (4 oz) unsmoked streaky bacon, diced

tbsp brandy (optional)

300 ml (½ pint) red wine

300 ml (½ pint) beef stock

tomato purée

¼ tsp Garlic Granules

Thyme

Black Pepper

Bay Leaves

Bouquet Garni

g (4 oz) button mushrooms

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.

If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.

Beef Bourguignon

corned beef hash recipe | Schwartz

vegetable oil

onion, finely chopped

tbsp Italian Herb Seasoning

225 g (8 oz) tinned new potatoes, drained and halved

corned beef

tomato puree

225 g (8 oz) tomatoes, chopped

tbsp Parsley Flat Leaf

Schwartz Sea Salt and Black Pepper

Heat the oil in a large non-stick frying pan and fry the onion for 2 minutes with the Italian Herb seasoning.

Stir in the potatoes and fry until lightly browned. Add the corned beef, tomato puree and fresh tomatoes. Add a splash of water if necessary and cover the pan with a lid.

Cook for 10-15 minutes. Sprinkle with parsley and season to taste.

Corned Beef Hash

While the term ‘Florentine’ can refer to a range of dishes from the Italian region of Tuscany, it more often refers to a recipe involving spinach. Eggs Florentine is the perfect breakfast if you’re looking for something that tastes indulgent, but still fits into a healthy marathon meal plan – eggs are full of protein, remember. The soft poached eggs – with a runny yolk, of course – and our creamy Hollandaise Sauce sit beautifully on a bed of silky spinach, all layered on top of crunchy ciabatta. All you need to finish this dish is a sprinkling of Parmesan cheese and warming nutmeg, which is perfect for cutting through eggs and cream.

Eggs Florentine

free range eggs

sachet Hollandaise Sauce

300 ml (½ pint) milk

g (1 oz) butter (optional)

ciabatta

spinach

olive oil

Nutmeg Ground

tbsp Parmesan cheese

Schwartz Sea Salt and Black Pepper to season

Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.

In a small saucepan, combine the Hollandaise Sauce Mix sachet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.

Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.

Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.

step 5

Drizzle over a little of the Hollandaise Sauce and serve immediately.

A delicious chutney of apples, cranberries, tomatoes, onions and dates, gently spiced with Mustard Seed and Allspice. Delicious served with ham or turkey.

Spiced Apple & Cranberry Chutney

900 g (2 lb) Bramley apples, peeled and roughly chopped

cranberries

450 g (1 lb) tomatoes, chopped

450 g (1 lb) onions, chopped

g (4 oz) stoned dates, finely chopped

450 g (1 lb) demerara sugar

tsp Sea Salt

450 ml (¾ pint) distilled malt vinegar

tsp Mustard Seed

tsp Allspice Ground

Place all of the ingredients in a large stainless steel saucepan.

Bring the mixture to the boil and simmer for 2 hours, stirring occasionally until the excess liquid has evaporated and the mixture is very thick. Meanwhile, sterilise 6, 450g/ 1lb jars with vinegar-proof lids. Pour boiling water into the jars and then pour the water away. Place the empty jars in a hot oven for 10 minutes. Carefully remove from the oven.

Spoon the chutney into the sterilized jars, seal and store in a cool dark cupboard. This chutney will keep for up to 3 months. Once opened, store in the fridge.

Garden Salad

g (4 oz) shelled broad beans

g (4 oz) shelled peas

225 g (8 oz) courgettes, sliced

Bunch spring onions, sliced

For the Dressing:

tsp Season All

Paprika

water

tbsp vinegar

Cook the beans and peas in boiling, salted water for 5 minutes.  Add the  courgettes to the cooking water for the last 2 minutes.  Drain the vegetables  and leave until completely cold.  Stir the spring onions into the vegetables.  Place in a serving dish.

Mix Perfect Shake Season-All Special Blend, Parsley and Paprika with the water and vinegar.   Blend thoroughly with the oil.  Pour the dressing over the salad and stir gently until all the vegetables are well coated.

Bring all your winter vegetables together and create a one-pan delicious weekday meal. Our Schwartz Chinese Five Spice seasoning will bring this recipe to life.

Winter Vegetable Stir Fry

175 g (6 oz) carrots,

175 g (6 oz) turnip,

175 g (6 oz) leeks, sliced

Chinese 5 Spice

tbsp light soy sauce

tbsp sherry or rice vinegar

sesame oil

Heat the butter and oil in a wok or large frying pan and stir fry the carrot and turnip for 2-3 minutes. Add the cabbage, leeks and Perfect Shake Chinese 5 Spice Special Blend and cook for a further 4-5 minutes, stirring occasionally until the vegetables are tender.

Stir in the remaining ingredients and cook through.

Top 9 cooking recipe recipes from across the web

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Top Tags

Thai Chicken Satay Recipe | Chicken...

Jamaican Jerk Chicken | Chicken Rec...

curried potato salad recipe | Schwa...

boeuf bourguignon recipe | Schwartz

corned beef hash recipe | Schwartz

Eggs Florentine

Spiced Apple & Cranberry Chutney

Garden Salad

Winter Vegetable Stir Fry

Top 9 cooking recipe recipes from across the web

The most viewed cooking recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chicken Satay Recipe | Chicken...

Jamaican Jerk Chicken | Chicken Rec...

curried potato salad recipe | Schwa...

boeuf bourguignon recipe | Schwartz

corned beef hash recipe | Schwartz

Eggs Florentine

Spiced Apple & Cranberry Chutney

Garden Salad

Winter Vegetable Stir Fry

The most viewed cooking recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine