Willow’s Teriyaki Salmon & Tomato Courgetti

A great dish to beat the midweek blues. Super quick, healthy and delicious!

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Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 people

Ingredients

2 field&flower salmon fillets
2 spiralised courgettes
8 cherry tomatoes
1 tsp coconut oil
Homemade Teriyaki sauce:
4 spring onions,
Grated thumb of ginger
1 tbsp rice wine vinegar
2 tbsp honey
4 tbsp soy sauce

Method

1. Heat the coconut oil in a frying pan over a medium to high heat

2. Place your salmon fillets in the pan and fry for 2-3 minutes on each side until browned.

3. Mix together the Teriyaki ingredients, then pour into the pan with the salmon. Remove the pan from the heat once the sauce starts to bubble.

4. Toss the tomatoes in another pan and stir fry for 1 minute. Add the courgette noodles and toss for 1 minute to warm through.

5. Serve the salmon on top of the noodles and drizzle any remaining sauce over the top.

Sandra’s Cheesy Kamis Chicken & Pickle Bites

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Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 2 people

Ingredients

4 skinless chicken breasts
50g butter
2 eggs
4 mozzarella slices
4 small pickles
Kamis chicken seasoning
100g bread crumbs

Method

1. Pound your chicken breasts to flatten.

2. Slice the breasts lengthwise into halves.

3. Place mozzarella across the length of each slice and add a pickle into the centre of the slice.

4. Roll up the chicken breasts into a croquette shape (if they don’t hold tie them up with string or use a toothpick to pin together).

5. Rub salt, pepper & Kamis spice onto your rolled up chicken

6. Crack an egg into a bowl and whisk before painting over the chicken then roll in bread crumbs.

7. Fry the chicken in butter until golden brown all over.

8. Serve them with peas and a generous dollop of mashed potatoes!

 

Willow’s Mozzarella Chicken & Chorizo

Now the days are getting shorter and a chill is in the air, we’re staying in to cook up cosy and warming meals. But comfort food doesn’t have to be unhealthy. This recipe is a great winter warmer that contains lots of tasty ingredients without being stodgy and it’s super quick to make, win-win!

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Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people

Ingredients

2 chicken breasts
150g chorizo
1 tin of chopped tomatoes
2 mozzarella balls
5 handfuls of spinach
1bsp coconut oil
1 red onion
40g pine nuts

Method

1. Heat your coconut oil in a large pan over a medium heat

2. Add the chorizo and fry for 1 minute then add the onion, frying for another minute.

3. Turn up the heat to high and add the chicken. Stir fry until the chicken is completely cooked through.

4. Toss in the tinned tomatoes and stir. Add the spinach a handful at a time until fully wilted.

5. Pop in small chunks of the mozzarella into small pockets in the mixture. Turn off the heat and let the mozzarella melt.

6. Serve with a sprinkling of pine nuts.

Charlotte’s Braised Beef with Trompette Mushrooms

It’s not only our fab In-House chef, Alice who loves cooking up a storm in the kitchen here at field&flower HQ! We all really enjoy our tasty FAF cuts as much as our customers and therefore have decided to share our creative ideas and secrets with you here on the field&flower blog.

So without further ado; kicking off this series we have our Customer Service Wiz, Charlotte’s first offering:

braised-beef-with-trompette-mushrooms

Preparation time: 30 minutes
Cooking time: 2 hours
Serves 3 people

Ingredients

1 pack 400g diced stewing beef
1 large red onion
100g baby button
mushrooms
Beef stock
Seasoning
Flour
1 large handful of dried trompette de la mort mushrooms
Flat leaf parsley, chopped

Method

1. Chop the red onion and sweat in a mixture of oil and butter.

2. After 5 mins add the diced beef and brown, add a dessert spoonful of flour and stir for another 2 mins then season.

3. Add about half a pint of beef stock and stir until the sauce looks smooth then cook for 2 hours in the oven at 160c.

4. Soak the dried mushrooms in hot water. When they are soft squeeze the water out and add them to the casserole about 30 mins before the end along with the fresh mushrooms.

5. Check whilst cooking that the meat is covered with sauce, if it looks a bit dry add some water.

6. Before serving add some chopped parsley.

This is lovely served with parmesan polenta or with a gratin Dauphinois – Enjoy!