• 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Basmati Rice
400ml cold water
1 shallot, sliced
1 tsp Country Range Ground Turmeric
1 tsp Country Range Cumin Seeds
1 tsp Country Range Coriander Seeds
1 tsp Country Range Crushed Chillies
1 tsp Country Range Paprika
4 tsp Country Range Salt
100g Country Range Chick Peas
1 red pepper, roasted
25g fresh coriander, chopped
Dressing
1 tbsp Country Range English Mustard
2 tbsp Country Range White Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
1 tsp Country Range Honey
½ tsp Moroccan spice
¼ tsp Country Range Paprika

Method

  1. For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  2. After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  3. Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  4. Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  5. Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  6. For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  7. Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.
  • 2 hrs
  • 04-Aug
  • Main
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Ingredients

500g minced beef
1 onion, peeled and finely diced
2 cloves of garlic, peeled and crushed
200g Country Range Peeled Plum Tomatoes
50g Country Range Tomato Puree
100g Country Range Red Kidney Beans
2 fresh red chilli peppers, deseeded and finely chopped
½ stick Country Range Cinnamon
tsp Country Range Ground Cumin
1tsp Country Range Ground Coriander
25g Country Range Beef Bouillon Paste
100g Country Range Cocoa Powder
salt and pepper, to season
2 sprigs of fresh coriander, chopped
8 taco shells
Guacamole
2 ripe avocados
½ red chilli pepper, deseeded and finely chopped
1 tbsp lime juice
½ shallot, peeled and finely diced
salt and pepper, to season
1 tomato, deseeded and skinned

Method

  1. Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  2. Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  3. Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  4. Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  5. Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  6. For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  7. Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  8. Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.
  • 25 mins
  • 2
  • Starter
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Ingredients

1 tbsp Country Range Extra Virgin Olive Oil
50g chorizo, finely diced
1 small red onion, finely diced
1 red pepper, deseeded and finely diced
2 tsp Country Range Garlic Powder
½ tsp Country Range Cayenne Pepper
1 tsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 sachet Country Range Bouquet Garni
400g tin black beans, drained and rinsed
1 lime (juice only)
500ml hot vegetable stock
salt and pepper to taste
flat leaf parsley, roughly chopped, to garnish

Method

  1. Heat the oil in a large saucepan, add the chorizo and sauté until crisp.
  2. Add the onion and cook for 5 minutes until softened.
  3. Add 3/4 of the red pepper, garlic powder, cayenne pepper, smoked paprika, cumin and cook for a further 2 minutes.
  4. Add the bouquet garni sachet, black beans, lime juice and stock and simmer for 15 minutes.
  5. Season to taste. Serve in large bowls with the reserved red pepper and roughly chopped flat leaf parsley to garnish.
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