• 8-10 Minutes
  • 4
  • Main
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Ingredients

  • 200 ml Country Range Tomato & Basil Sauce
  • 1 tsp Country Range Crushed Chillies
  • 1 tbsp Country Range Olive-Pomace Oil
  • 4 Eggs
  • 1 Red Onion (diced)
  • 1 Green Pepper (diced)
  • 2 Cloves Garlic
  • 100 ml Water
  • Salt
  • Pepper
  • 1 tsp Country Range Fajita Seasoning

Method

  1. Heat the olive-pomace oil and butter in a frying pan until butter is melted
  2. Add a the onion, green peppers and garlic and fry until soft
  3. Add the Fajita seasoning, crushed chillies and Tomato & Basil sauce
  4. Add a little water to let down the mix and stir through
  5. Season with salt and pepper to taste
  6. Gently crack in 4 eggs making sure to keep them separate
  7. Cover the pan with a lid and allow the eggs to set in position
  8. Cook for approximately 6 minutes or until the whites have cooked through
  9. Serve with a garnish of basil and some freshly baked bread
  • 60 Minutes
  • 6 Portions
  • Main
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Ingredients

  • 500 g Country Range Pulled Pork in BBQ Sauce
  • 6 Country Range 12" Tortilla Wraps
  • 100 g Country Range Sliced Green Jalapeño Peppers
  • 1 Large Red Pepper (Thinly Sliced)
  • 1 Large Avocado (Cubed)
  • 200 g Plum Tomatos (Sliced)
  • 1 Large Red Onion (Thinly Sliced)
  • 0.5 Cucumber (Julienned)
  • 1 Romaine Lettuce
  • 1 Small Handful Fresh Coriander
  • 2 Limes (Juiced)

Method

  1. Cook the pulled pork as to the manufacturer guidelines
  2. Prepare the tacos by cutting each tortilla in to 2 x 5" rounds
  3. Add a spoon of the pulled pork to each taco
  4. Top with a few pieces of sliced lettuce, cucumber, red onion and red pepper
  5. Garnish with tomato, avocado, a few jalapeño peppers and a squeeze of lime juice
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Ingredients

  • 2 Large Chicken Breasts
  • 4 Country Range 12" Tortilla Wraps
  • 1 tsp Country Range Fajita Seasoning
  • 0.5 tsp Country Range Ground Cumin
  • 1 tsp Country Range Olive-Pomace Oil
  • 1 tsp Country Range Garlic Puree
  • 150 g Refried Bean Mix
  • 250 g Chorizo Sausage (Sliced)
  • 2 Limes
  • 150 g Sour Cream
  • 1 Medium Red Onion (Sliced)
  • 1 Large Red Pepper (Sliced)
  • 1 Large Avocado (Cubed)
  • 150 g Plum Tomatoes (Sliced)

Method

  1. Place the chicken breasts in to a lightly oiled baking tray
  2. Coat the chicken with a generous sprinkle of Fajita seasoning and cover with foil
  3. Bake in a pre-heated oven (180°c) for approximately 20 minutes or until cooked through
  4. Remove chicken from the oven and allow to cool a little before shredding with a fork
  5. In a bowl mix the chorizo, oil, garlic, cumin and a pinch of salt and marinate for a few minutes
  6. Add the chorizo mix to a hot frying pan and fry off for 2-3 minutes until the chorizo starts to crisp
  7. Cut 2 x 5" rounds from each of the tortillas and keep to one side
  8. Place the tortilla rounds under the grill for a minute to colour
  9. To build the tostadas spoon some of the chorizo mix on to the tortilla round and top with a little shredded chicken
  10. Squeeze a little lime juice over the chicken and garnish with sliced red onion, red pepper, avocado, and a spoon of refried bean mix
  11. Finally add tomato, coriander and a drizzle of sour cream to finish
  12. Serve with side dishes of sour cream and a fresh tomato, red onion and lime salsa
  • 30 minutes
  • 6 Portions
  • Main
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Ingredients

  • 500 g Country Range Basmati Rice
  • 1 tsp Country Range Turmeric
  • 0.5 tsp Country Range Chilli Powder
  • 1 tsp Country Range Whole Cumin Seeds
  • 150 g Country Range Fancy Peas
  • 150 g Country Range Frozen Sweetcorn
  • 0.5 tsp Country Range Crushed Chillies
  • 50 g Country Range Unsalted Butter
  • 250 g Country Range Mild Salsa
  • 0.5 Green Pepper (Diced)
  • 0.5 Red Pepper (Diced)
  • 2 Cloves Garlic (Minced)
  • 1 Small Handful Fresh Coriander (Chopped)
  • 250 g Plum Tomatoes (Quartered)
  • 250 g Sour Cream
  • 750 ml Water
  • Pinch Salt
  • Pinch Pepper

Method

  1. Add the rice, turmeric, chilli powder and cumin seeds to a pan of boiling water and season to taste
  2. Bring to a simmer and cook until the rice is cooked through, remove from heat and allow to cool
  3. Once cooled mix in the peas, sweetcorn, diced peppers, coriander and crushed chillies
  4. Take a small skillet pan and heat a good knob of butter and add the rice mix but do not stir
  5. Allow the bottom to crisp and place in a pre-heated oven (180°c) for 15 minutes to heat through
  6. Repeat to create individual portions until all the mix is used
  7. To serve turn out the rice on to a plate and garnish with fresh coriander, sour cream, avocado and tomatoes
  • 3.5 Hours
  • 8 Portions
  • Dessert
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Ingredients

  • Country Range Crushed Chillies
  • 600 ml Double Cream
  • 4 Limes (Juiced)
  • 1 Lime
  • 150 g Caster Sugar
  • 2 Mango
  • 150 g Shortbread

Method

  1. Pour the double cream in to a pan and bring to the boil
  2. As soon as the cream starts to boil reduce the heat and simmer for 3-4 minutes to reduce
  3. Pour the juice of 4 limes in to the cream
  4. Stir in the caster sugar and zest of 1 lime
  5. Whisk the mixture to bring together
  6. Pour mix in to 8 small glasses and refrigerate for 3 hours
  7. Remove glasses from refrigerator and moisten the lip of each with a little water
  8. Dip the glasses in to caster sugar to create a ring around the edge
  9. Garnish with finely chopped mango, lime zest, a few chilli flakes and a squeeze of lime juice
  10. Finish with a little crushed shortbread and a slice of lime
  • 45 Minutes
  • 8 Portions
  • Starter
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Ingredients

  • 1 tbsp Country Range Olive Oil
  • 25 g Country Range Sliced Green Jalapeño Peppers
  • 5 g Country Range Chicken Bouillon
  • 150 g Country Range Mozzarella and Cheddar Cheese
  • 1 Country Range Puff Pastry Block
  • 0.5 tsp Country Range Ground Cumin
  • 0.25 tsp Country Range Chili Powder
  • 200 ml Water
  • 4 Cloves Garlic
  • 150 g Chorizo Sausage (Diced)
  • 2 Chicken Breast Fillets
  • 1 Boiled Egg
  • 1 Egg
  • 25 ml Milk
  • Pinch Salt
  • Pinch Pepper

Method

  1. Add the chicken breasts to an oiled baking tray and coat with fajita seasoning
  2. Bake in a pre-heated oven (180°c) until cooked through
  3. Leave to cool before shredding with a fork
  4. Heat the Olive oil in a frying pan and add the onion and jalapeno peppers
  5. Fry until softened and add the garlic and chorizo
  6. Add the cumin, chilli powder and season to taste
  7. Create a stock out of the bouillon and water
  8. Pour in the stock and cook down on a low heat until the liquid is absorbed
  9. Remove from heat and fold in the shredded chicken, cheese and egg and allow to cool
  10. Flour a work surface and roll out the puff pastry until it’s about 5mm thick
  11. Cut rounds of approx. 4-5”
  12. Take a spoon of the chicken mix and place in centre of each round leaving the edge clear
  13. Egg was the edge of the dough
  14. Fold the dough over to create a half moon shape
  15. Press the edges together using the end of a fork to crimp the edges
  16. Repeat until all the mix is used
  17. Brush the top of each empanada with the egg wash
  18. Bake in a pre-heated oven (180°c) for 15-20 minutes or deep fry for 6-8 minutes or until golden
  • 20 minutes
  • 8 Portions
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Ingredients

  • 50 g Country Range Creamery Unsalted Butter
  • 150 g Country Range Sauce for Chilli Con Carne
  • 1 tsp Country Range Garlic Puree
  • 1 Red Onion (Finely Chopped)
  • 100 g Red and Green Pepper
  • 1 Small Handful Fresh Coriander
  • Pinch Salt
  • Pinch Pepper

Method

  1. Add a knob of butter to a hot frying pan
  2. Fry of the red onion, red and green peppers until softened
  3. Add the Chilli Con Carne Sauce and red kidney beans
  4. Add a pinch of crushed chillies and season to taste
  5. Bring to boil and then simmer for approx. 15 mins until bean begin to breakdown
  6. Add a splash water if needed
  • 10 minutes
  • 8
  • Side Dish
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Ingredients

  • 1 tsp Country Range Whole Cumin Seeds
  • 2 Cloves Garlic
  • 0.5 tsp Salt
  • 1 Small Handful Fresh Parsley
  • 1 Small Handful Fresh Coriander
  • 2 tbsp Cider Vinegar
  • 1 tbsp Lime Juice
  • 0.5 Green Chilli (Roughly Chopped)
  • 75 ml Country Range Olive Oil

Method

  1. Add the cumin seed, salt and garlic to a pestle and mortar and grind to a rough paste
  2. Add the chilli, parsley and coriander
  3. Drizzle in the oil and grind until mixed
  4. Add the lime juice and cider vinegar and mix through
  5. Serve over warm fish, steak, salads or use as a dip for empinadas
  • 25 minutes
  • 8 Portions
  • Main
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Ingredients

  • 4 Country Range Salmon Fillets (170-200g)
  • 8 Country Range 10" Tortilla Wraps
  • 1 tbsp Country Range Fajita Seasoning
  • 100 g Country Range Mild Salsa
  • 100 g Country Range Sauce for Chilli Con Carne
  • 150 g Country Range Grated Mozzarella and Cheddar Cheese
  • 150 g Refried Beans
  • 150 g Sour Cream
  • 150 g Guacamole

Method

  1. Cut Salmon fillets in half lengthways
  2. Oil a baking tray and place Salmon fillets in tray
  3. Brush fillets with oil and coat with Fajita seasoning
  4. Bake in a pre-heated oven (180°c) for 6 minutes
  5. Remove from oven and allow to cool
  6. Lay out a tortilla wrap on a clean surface
  7. Spread a tablespoon of refried beans in to the centre and spread to create a salmon sized area
  8. Add a piece of the part-cooked salmon
  9. Fold the ends in over the salmon and roll into a tight cigar shape and repeat until all 8 enchiladas are made
  10. Take another baking tray and spoon a layer of the Chilli Con Carne Sauce across the bottom of the tray
  11. Add the rolled enchiladas, keeping them tight together
  12. Cover with a good handful of Mozzarella and Cheddar Cheese
  13. Bake for approximately 12 mins
  14. Remove from oven and add salsa, guacamole, sour cream and Jalapenos to the top and serve with a side salad
  • 30 minutes
  • 10
  • Starter
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Ingredients

  • 800 g Country Range Five Bean Salad
  • 1 kg Country Range Chopped Tomatoes
  • 150 g Country Range Tomato Paste
  • 25 g Country Range Vegetable Bouillion
  • 100 g Red Onion
  • 2 cloves Garlic
  • 70 ml Country Range Extra Virgin Olive Oil
  • 1 Yellow Capsicum
  • 30 g Fresh Basil
  • pinch Salt
  • pinch Pepper

Method

  1. Chop the red onion, garlic and yellow pepper.
  2. In a large pan gently sweat off the vegetables with the paprika in the olive oil but do not allow the vegetables to brown.
  3. Add the tomato paste and gently cook out for a few minutes.
  4. Add the vegetable bouillon to 3 pints of boiling water and set aside.
  5. Drain off the five bean salad and rinse with cold water.
  6. Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour.
  7. Season to taste and add the chopped basil before serving.
  • 10 minutes
  • 10
  • Main
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Ingredients

  • 10 Country Range Stone Baked Ciabatta
  • 5 Chicken Fillets
  • 25 g Country Range Piri Piri Seasoning
  • 40 ml Country Range rapeseed Oil
  • 3 Mango (fresh)
  • 20 g Coriander (fresh)
  • 1 Lime (zest & juice)
  • 2 Little Gem Lettuce
  • 150 g Country Range Real Mayonnaise
  • pinch Salt
  • pinch Pepper

Method

  1. Slice the raw chicken fillets in half length ways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
  2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
  3. Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
  4. Wash and dry the little gem lettuce and leave the leaves whole.
  5. Place your char grill or heavy bottomed frying pan on a medium heat.
  6. Add a little rapeseed oil then carefully place the chicken into the pan.
  7. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
  8. Once the chicken is cooked keep warm then gently warm the ciabatta.
  9. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
  10. Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
  11. Put the ciabatta roll top back on and serve straight away.
  • 10 minutes
  • 10
  • Main
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Ingredients

  • 10 Country Range Stone Baked Ciabatta
  • 5 Chicken Fillets
  • 25 g Country Range Piri Piri Seasoning
  • 40 ml Country Range rapeseed Oil
  • 3 Mango (fresh)
  • 20 g Coriander (fresh)
  • 1 Lime (zest & juice)
  • 2 Little Gem Lettuce
  • 150 g Country Range Real Mayonnaise
  • pinch Salt
  • pinch Pepper

Method

  1. Slice the raw chicken fillets in half length ways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
  2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
  3. Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
  4. Wash and dry the little gem lettuce and leave the leaves whole.
  5. Place your char grill or heavy bottomed frying pan on a medium heat.
  6. Add a little rapeseed oil then carefully place the chicken into the pan.
  7. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
  8. Once the chicken is cooked keep warm then gently warm the ciabatta.
  9. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
  10. Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
  11. Put the ciabatta roll top back on and serve straight away.
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Ingredients

1 large ripe avocado, peeled and stone removed
1 tsp lemon juice
1 tbsp tahini
1 tbsp extra virgin olive oil, plus more for drizzling
1 small clove garlic, crushed
½ cucumber
2 tsp olive oil
2 slices of sourdough or glutenfree bread, or 2 rice cakes
1 tbsp fresh flat-leaf parsley leaves, chopped
Sea salt and freshy ground black pepper

Method

  1. In a bowl mash the avocado with a fork. Mix in the lemon juice, tahini, extra virgin olive oil and garlic until combined. Season to taste with salt and pepper, cover and set to one side.
  2. Place a grill pan over a high heat. Halve the cucumber lengthways and cut into bite-size chunks. Toss with the olive oil and season with salt and pepper. Once the grill pan is very hot, add the cucumber and fry for 2–3 minutes on each side until golden and charred.
  3. Toast the bread or plate up your rice cakes, drizzle with a little extra virgin olive oil, top with the avocado and cucumber and scatter over the parsley. Serve immediately.
  • 35 minutes
  • 4
  • Main
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Ingredients

  • 1 Onion (diced)
  • 2 tsp Garlic Puree
  • 2 cm Ginger (grated)
  • 25 ml Country Range Olive-Pomace Oil
  • 2 tsp Country Range Whole Cumin Seeds
  • 1 tbsp Country Range Ground Turmeric
  • 1 tbsp Country Range Garam Masala
  • 1 tbsp Country Range ground Coriander
  • pinch Country Range White Pepper
  • 1 tsp Country Range crushed Chillies
  • 1 Green Chilli (sliced)
  • 1 tbsp Madras Paste
  • 400 g Country Range Chopped Tomatoes
  • 800 g Country Range Chickpeas in Water
  • 4 Medium Sized Potatoes (diced)
  • 2 tbsp Country Range Tomato Paste
  • 1 Bag of Spinach
  • 1 bunch Fresh Coriander
  • 2 tbsp Country Range Mango Chutney
  • 1 tsp Salt

Method

  1. Fry off the onion, garlic and ginger in a little oil
  2. Add the madras paste, crushed chillies, turmeric, white pepper, ground coriander and cumin seeds
  3. Add the chickpeas, chopped tomatoes, tomato paste and potatoes
  4. Simmer for 30 minutes
  5. Add the mango chutney, spinach, fresh coriander and salt
  6. Serve with basmati rice and a naan bread
  • 10 mins
  • 4
  • Main
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Ingredients

  • 1 tbsp Country Range Olive-Pomace Oil
  • 1 Lime (juiced)
  • 2 Garlic Cloved (crushed)
  • 1 pinch Country Range Chilli Flakes
  • 400 g Raw Prawns (peeled)
  • 8 Country Range 25cm Tortilla Wraps
  • 1 Red Onion (thinly sliced)
  • 100 g Fennel (thinly sliced)
  • 2 Corn Cobs
  • 5 tbsp Country Range Ranch Dressing
  • dash Tobassco Sauce

Method

  1. In a bowl mix the oil, lime juice, garlic, chilli and tobassco sauce together
  2. Stir in the prawns and marinade for 5 minutes
  3. Brush a little oil on the corn and place in a hot skillet pan to colour
  4. Turn cobs until cooked and coloured on all sides and remove from heat
  5. Carefully slice the kernels from the cob
  6. Add the prawns and marinade in to a hot frying pan and cook for 2 minutes or until cooked through
  7. Warm the tortillas in a microwave
  8. Add a little fennel, red onion and prawn mix to each tortilla
  9. Spinkle the charred corn on top and drizzle a little ranch dressing over to finish
  • 20 mins
  • 4
  • Starter
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Ingredients

  • 2 Pork chops
  • 100 g Rocket
  • 100 g Red cabbage (thinly sliced)
  • 2 Granny Smith Apples (thinly sliced0
  • 100 g Raddichio
  • 50 g Red chard
  • 5 tbsp Country Range Citrus & White Balsamic Dressing
  • 1 tbsp Country Range Olive-Pomace Oil

Method

  1. Brush the pork chops with a little oil and place on a hot griddle pan
  2. Cook for 5-6 minutes on each side until cooked through
  3. Remove from griddle and set aside to cool
  4. Remove the fat and slice in to 1cm thick slices
  5. In a large bowl combine the raddichio, red cabbage, rocket and apples
  6. Add the Citrus & White Balsamic Dressing and toss together
  7. Serve in a small bowl and top with slices of the griddled pork
  • 10 mins
  • 4
  • Starter
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Ingredients

  • 250 g Tenderstem brocolli
  • 175 g Country Range Butter Beans in Water
  • 2 Ripe Avocados
  • 250 g Cooked Quinoa
  • 100 g Lollo Rosso Lettuce
  • 50 g Country Range Pumpkin Seeds
  • 100 g Country Range Frozen Sweetcorn
  • 5 tbsp Country Range citrus & White Balsamic Dressing
  • 100 g Baby Spinach

Method

  1. Bring a saucepan of water to the boil and fill a second large bowl with ice-cold water
  2. Add the broccoli, sweetcorn and butter beans to the boiling water and cook for 2 mins
  3. Remove the brocolli, sweetcorn and beans and drop in to cold water to cool
  4. Halve and stone the avocados and cut in to chunks
  5. In a large bowl add the lollo rosso leaves and baby spinach
  6. drain the brocolli, sweetcorn and butter beans and add to the bowl
  7. Pour in the Citrus & White Balsamic dressing
  8. Toss to cover the ingredients
  9. Gently mix in the avocado chunks
  10. Sprinkle the quinoa and pumpkin seeds over the top
  11. Serve with a side of Citrus & White Balsamic dressing
  • 30 mins
  • 8
  • Main
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Ingredients

  • 1 tbsp Country Range Olive-Pomace Oil
  • 200 g Country Range Basmati Rice
  • 2 Onions (chopped)
  • 1 Red Pepper (seeded and chopped)
  • Celery sticks (chopped)
  • 3 Garlic Cloves (minced)
  • 75 g Chorizo (cubed)
  • 1 tbsp Country Range Paprika
  • 1 litre Stock made from Country Range Vegetable Bouillon
  • 1 tsp Country Range Dried Thyme
  • 2 tbsp Country Range Freeze Dried Parsley
  • 4 tbsp Country Range Peri Peri Sauce
  • 100 g Country Range Frozen Sweetcorn
  • 340 g Peeled Raw Prawns
  • 55 g Country Range Frozen Fancy Peas
  • Salt & Pepper
  • 3 Spring Onions (sliced)

Method

  1. Heat the oil in a large saucepan and add the onions, pepper and celery
  2. Fry for 3 minutes or until lightly browned
  3. Stir in the garlic and chorizo and cook for a further 3–4 minutes
  4. Add the rice and paprika and gently fry for 1-2 minutes
  5. Add the stock, thyme, tomatoes (with their juice), parsley and the Peri Peri sauce
  6. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the rice is nearly cooked through
  7. Add the prawns and frozen peas and sweetcorn
  8. Cook for 3 minutes or until the prawns turn pink and the peas are tender
  9. Season the gumbo with salt and pepper to taste
  10. Serve in bowls, sprinkled with spring onions
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