Premier Foods Foodservice

Healthier Eating 2012

A selection of recipes aimed at offering a lighter solution.

Recipes in this Pack

 

Premier Foods Foodservice

Panfried Monkfish in Black Bean Sauce

Meal Type: Main Course, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 460g

Ingredients

  • 20ml Sunflower Oil
  • 1.5kg Monkfish (10 Darnes/Medallions)
  • 300g Green Peppers (2cm dice)
  • 300g Onions (2cm dice)
  • 1kg Sharwood's Black Bean Sauce
  • 1.5kg Sharwood's Noodles (cooked)

 

Method

  1. Season the monkfish pieces and pan fry in a little sunflower oil, for 1 minute, either side
  2. Add the peppers and onions and continue frying for 3 minutes (or until the monkfish is just cooked)
  3. Pour over the Sharwood's Black Bean sauce and heat through
  4. Serve on a bed of Sharwood's noodles and garnish with a little coriander if required

Tips

The monkfish can also be roasted in the oven, with the vegetables and served on the noodles with the sauce poured over.

Notes:

 

Premier Foods Foodservice

Honey & Ginger Chicken Skewers

Meal Type: Main Course, Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 20
Portion Size: 250g

Ingredients

  • 3kg Chicken Breast (cut into approx 4cm pieces)
  • 500g Sharwood's Honey & Ginger Sauce
  • 50g Spring Onions (finely sliced)
  • 25g Sesame Seeds (lightly toasted)
  • 1.5kg Sharwood's Medium Noodles (cooked)

Method

  1. Marinade the chicken in the sauce for 4 - 12 hours, covered and in the fridge (the longer you marinade, the more flavour will impart).
  2. Skewer approx 115g of the marinated chicken onto either a wooden or metal skewer (the recipe should make approx 30 skewers)
  3. Either bake in the oven at 180c for approx 25 mins or grill until cooked through and golden brown.
  4. Garnish with slices of spring onion and toasted sesame seeds and place on a bed of Sharwood's noodles.

 

Tips

Soak your wooden skewers before using; this will prevent splinters and burning.

Notes:

 

Premier Foods Foodservice

Turkey & Vegetable Soup

Meal Type: Starter
Preperation Time:
Cooking Time:
Number of Portions: 10
Portion Size: 350g

Ingredients

  • 1kg Cooked Turkey Meat (skin removed)
  • 200g Potatoes (cooked until soft and drained)
  • 400g Seasonal Vegetables (cooked and drained)
  • 2lts Water
  • 50g Bisto Chicken Bouillon
  • Black Pepper & Parsley for Garnish

Method

  1. Place the turkey, vegetables and potatoes in a pan
  2. Cover with water and bring to the boil
  3. Add the boillon, stir and simmer for 10 minutes
  4. Adjust the seasoning with black pepper and serve.

Tips

For a rich and thick soup, simply puree the soup.

If your using fresh turkey, boil in the stock for a further 10 minutes, prior to adding the vegetables.

Notes:

 

Premier Foods Foodservice

Sweet & Sour Salmon Noodle Salad

Meal Type: Starter
Preperation Time: 10 mins
Cooking Time: 20 mins
Number of Portions: 10
Portion Size: 285g

Ingredients

  • 400g Sharwood's Sweet & Sour Sauce
  • 20g Sesame Oil
  • 20g Soy Sauce
  • 10g Lime Juice
  • 2kg Sharwood's Egg Noodles (cooked, refreshed and lightly oiled)
  • 600g Cooked Salmon (seasoned and flaked)
  • Salt & Black Pepper
  • Coriander & Lime for Garnish

 

Method

  1. Mix the Sweet & Sour Sauce with the soy, sesame oil and lime juice
  2. Gently mix the salmon and noodles and season
  3. Dress with the sauce, garnish with chopped coriander and serve on lettuce leaves.

 

 

Notes:

 

Premier Foods Foodservice

Seafood Paella

Meal Type: Main Course
Preperation Time: 10 mins
Cooking Time: 30 mins
Number of Portions: 10
Portion Size: 440g

Ingredients

  • 20ml Vegetable Oil
  • 300g Onions, chopped
  • 2 Chillies, chopped
  • 1 Garlic Clove crushed
  • 675g Long Grain Rice
  • 1 Pinch Saffron
  • 2500ml Boiling Water
  • 60g Bisto Vegetable Bouillon Paste
  • 450g Fresh Mussels
  • 325g Mixed seafood
  • 100g Fresh Anchovies
  • 4 Tbsp's Fresh Mixed Herbs, chopped

Method

  1. Heat the oil and fry the onion, garlic & chilli for a few minutes until softened
  2. Add the rice and cook for 2 minutes, stirring
  3. Soak the saffron strands in the boiling water, add the bouillon paste and stir until dissolved. Gradually add to the rice, simmering gently between each addition, cook for about 20-25 minutes until the rice is tender and most of the liquid has been absorbed.
  4. simmer and steam the mussels in a little boiling water or stock for 2-3 minutes until opened (discard any which have not opened)
  5. Add the mussels to the rice together with the seafood, anchovies and herbs and warm through gently.

Tips

For an even healthier alternative, try adding a little brown rice.

Notes: