Waitrose & Partners Weekend Issue 584

ADVERT I S EMENT F E ATURE Serves 8 Prepare 15 minutes + cooling Cook 20-25 minutes red onion, änely chopped 1 tbsp grapeseed oil 500g pack Essential Chicken Mince 2 large red chillies, deseeded and chopped 40g Essential Pitted Green Olives, chopped 3 tbsp Cooks’ Ingredients Chilli Con Carne Paste 200g tub vine ripened tomato salsa 2 x 320g packs Jus Rol Shortcrust Pastry Sheet 100g mild Cheddar, grated 1 British Blacktail Free Range Large Egg, beaten 1 Preheat the oven to 200°C, gas mark 6. Sauté the onion in the oil for 1-2 minutes until soft, then add the chicken mince and red chillies. Cook thoroughly, until the juices run clear and no pink meat remains. Remove from the heat and stir in the olives, chilli con carne paste and ½ the salsa, then allow to cool. Chicken & cheese empañadas 2 Remove the pastry from the fridge and set aside for 10 minutes. Unroll the pastry sheets and, using a bowl about 17cm in diameter as a template, cut out 8 rounds, re-rolling the pastry as needed. Reserve any spare pastry. Fill each round with 1 tbsp of cheese and 2 spoonfuls of chicken mixture. 3 Brush the edges with a little beaten egg. Lift up the sides and pinch the pastry together tightly to create a half moonshaped pocket, with the join at the top. Patch up any holes with the spare pastry. Place each empañada, crease-side up, on a parchment-lined baking sheet. 4 Brush each empañada with egg then bake for 20-25 minutes, until golden and piping hot throughout. Remove from the oven and leave to cool slightly before serving with the remaining salsa. Delicious with a dressed green salad. Per serving 2216kJ/532kcals/34g fat/16g saturated fat/36g carbs/4.3g sugars/2.3g äbre/20g protein/1g salt Chicken koftas & zesty pitta salad Serves 2 Prepare 15 minutes Cook 15 minutes 50g Cooks’ Ingredients Soft White Breadcrumbs onion, änely chopped x 25g pack coriander, änely chopped 1 tbsp ras el hanout 500g pack Essential Chicken Mince 2 tbsp olive oil 2 little gem lettuce, shredded 3 classic vine tomatoes, chopped cucumber, chopped 2 Helios Greek Style Wholemeal Pittas, toasted and chopped 1 lemon, juice, plus 2 wedges to serve (optional) 1 tbsp Cooks’ Ingredients Herby Zaatar 1 In a large bowl, mix the breadcrumbs, onion, coriander and ras el hanout. Season and mix in the chicken mince thoroughly. 2 Divide the mixture into 6 equal portions and, using damp hands, form each one into an elongated torpedo shape around 6 skewers. 3 Preheat the grill or grease a griddle pan with 1 tbsp of the oil, add the kofta and cook for 10 minutes, then turn and cook for a further 2-3 minutes. 4 Mix all the other ingredients and remaining 1 tbsp oil in a bowl. Season. When the koftas are cooked, the juices run clear and there is no pink meat, remove from the grill. Serve on top of the salad, with a lemon wedge, if liked. Per serving 2834kJ/676kcals/26g fat/5g saturated fat/51g carbs/12g sugars/13g äbre/ 53g protein/1.5g salt 3 WAYS WITH ESSENTIAL CHICKEN MINCE Serves 4 Prepare 10 minutes Cook 30 minutes 500g pack Essential Chicken Mince 50g basmati rice 1 British Blacktail Free Range Large Egg, beaten tsp garlic granules 2 tsp dried Italian herbs 1 tbsp olive oil 400g pack Cooks’ Ingredients Soffritto Mix 2 x 500ml tubs chicken stock 400g can chopped tomatoes with olive oil & garlic Italian-inspired chicken & rice meatball soup 1 large courgette, cut into bitesized pieces 80g pack spinach, rinsed Italian extra virgin olive oil, to serve 1 Place the mince into a large bowl with the rice, egg, garlic granules and 1 tsp Italian herbs. Season. Mix until combined, but don’t overmix. With damp hands, form 12 balls then place on a plate, cover and set aside. 2 Warm the oil over a high heat in a large casserole or saucepan. Sauté the soffritto with a generous amount of seasoning for 5 minutes, or until soft. Pour in the stock and chopped tomatoes, then stir in the remaining Italian herbs and bring to the boil. 3 Once boiling, add the meatballs one by one. Reduce the heat to low, cover and simmer for 20 minutes, or until cooked through and the juices run clear with no pink meat, adding the courgette halfway through. 4 Turn off the heat and stir in the spinach a handful at a time until just wilted. Season to taste and serve with plenty of black pepper and extra virgin olive oil drizzled over the top. Delicious with crusty bread. Per serving 1388kJ/331kcals/13g fat/2.7g saturated fat/20g carbs/7.5g sugars/4.3g äbre/32g protein/1.4g salt/2 of your 5 a day High in protein