Tag Archives: ocado

Sophie Mitchell Summer Recipes; Tweet yourself thin: Friday

Posted on by

Pancetta, cherry tomato and ricotta frittatas
Prep time 10 minutes
Cooking time 10 minutes
Makes 12 mini frittatas
12 slices of pancetta
6 cherry tomatoes
200g ricotta
25g watercress
10 eggs
100ml milk
Sea salt and black pepper
1. Preheat the oven to 200C/400F/Gas 6. Oil a 12 cup mini muffin tray or a 6 cup larger one.
2. Line each muffin cup with a slice of pancetta. Then halve the cherry tomatoes and add one half to
each cup. Divide the ricotta between the cups as well.
3. Whisk the eggs and milk together, then season. Roughly chop the watercress and mix in with the
eggs. Pour the mix between the muffin cup and pop in the oven 10 minutes, until just set.
4. Then cool slightly, remove from the tray and serve.

Wholemeal linguine with crab, chilli and white wine
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g wholemeal linguine
2 tbsp extra virgin olive oil
4 cloves of garlic, roughly chopped
1 dried chilli
2 lemon, zest and juice
Small handful of chopped flat leaf parsley
400g of white crab meat
1. Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.
2. While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the
chilli, fry for a couple of minutes, but do not get any colour on the garlic.
3. Add the crab, lemon and parsley then season well.
4. When the pasta is done (this should take about 20 minutes, but read the individual packet
instructions and cook al’dente) Then drain off the pasta, retaining about 1 tsbp of pasta water and
add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of
olive oil.

Pan Fried Salmon with fennel shavings and saffron aioli
Serves 4
Prep time 15 minutes
Cooking time 10 minutes
4 skinless salmon steaks (about 200g each)
2 bulbs of fennel
1 tbsp capers
1 red onion, sliced
Juice of lemon
2 tsp olive oil
Saffron aioli;
1 clove of garlic
Juice of 1 lemon
1 free range egg yolk
1 pinch of saffron
100ml olive oil
1. Firstly trim the fennel and then cut it as thinly as possible (I use a mandolin for this) then mix with
the lemon juice, capers and onions finally add the olive oil and season. Do this about 1 hour
beforehand if possible.
2. Then make the aioli, place the garlic in a blender with the egg yolk and saffron, then blitz for 2
minutes. Then very gradually pour the olive oil, while the machine is still on. It should become pale
and thicker. Season and add some lemon juice.
3. Heat griddle pan or a frying pan up hot and then add a little oil, season the salmon and cook for
about 4 minutes each side then serve up with the salad and a drizzle of aioli.

Sophie Mitchell Summer Recipes: Thursday

Posted on by

THURSDAY
Pomegranate, Papaya, Raspberry and mint yoghurt bowl

Serves 4
Prep time 5 minutes
500ml 0% Fat Greek yoghurt
250g raspberries
1 papaya peeled, de-seeded and diced
Small handful of fresh mint leaves
1 tsbp of agave syrup
Squeeze of lime
200g pomegranate seeds
100g pistachios
1. Chop the mint leaves and mix with the raspberries, lime juice and the
agave syrup.
2. Take four bowls and divide the raspberries between each bowl, then add a layer of papaya, then
top with the Greek yoghurt and sprinkle over the pomegranate and pistachios.

Duck, lentil flat leaf parsley and apricot salad
Serves 4
Prep time 15 minutes
Cooking time 30 minutes
200g puy lentils
400ml vegetable or chicken stock
4 duck breasts scored
1 red onion
1 tsp wholegrain mustard
25ml white wine vinegar
57ml olive oil
1 small handful of flat leaf parsley
2 ripe apricots
1. Place the lentils and the stock in a saucepan, bring to the boil and then turn down and simmer for
30 minutes or until cooked. then drain and cool.
2. Heat a frying pan up to medium heat and the season the duck breasts on both sides. Lay the
breasts, skin side down in the pan and slowly cook. You don’t want to cook them too quickly; you
want to render the fat out. So cook them skin side down for about 10 minutes. Draining the fat off as
you go along. For the last 2 minutes turn up the heat to crisp the skin up. Then flip over and brown
the flesh side, cook for 5 to 8 minutes this side then take off the heat and rest.
3. When then the lentils are cool, mix in the mustard, vinegar, olive oil and parsley, season and stir
well. Then de core the apricots and slice.
4. To serve pile up the lentils on four plates then add the sliced duck and apricots.

Quinoa, broad bean, pea and radish salad with pan-fried lamb fillet
Serves 4
Prep time 20 minutes
Cooking time 30 minutes
200g Quinoa
400ml water
4 lamb fillets (approx 6oz per person)
3 cloves garlic
1 lemon
150g frozen peas, de frosted
4 spring onions
150g pink radishes
2 tsbp olive oil
Juice of one lemon
Small handful of mint
1. Pour the quinoa and the water into a saucepan and then bring to the boil and cook for about 30
minutes, or until cooked according to the packet instructions. The water should be evaporated, but if
not cook off the rest and then cool.
2. When the quinoa is cool, slice the spring onions and radishes, then add along with the peas, mint,
lemon and olive oil. Mix well and season.
3. Then heat up a frying pan and add some oil, season the lamb fillets and then add to the pan along
with the garlic cloves, squashed. Cook for about 10 minutes on all sides until golden brown, add a
squeeze of lemon then take out of the pan and rest for 20 minutes.
4. Slice the lamb and serve with the quinoa salad.

Sophie Mitchell Summer Diet Recipe: Wednesday

Posted on by

Frost is doing a recipe everyday for Sophie Mitchell’s Tweet yourself thin summer diet. Happy cooking.

WEDNESDAY

Smoked salmon and avocado rye toasts
Prep time 5 minutes
Cooking time 5 minutes
Serves 4
4 slices of rye bread
2 avocadoes
4/8 slices of salmon
1 lemon
Black pepper
1. Toast the bread and then top with the slices of avocado and smoked
salmon.
2. Finish off with a squeeze of lemon and black pepper

Beetroot, goats cheese and mint Quesadillas
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
200g cooked chicken breast (optional for meat eaters)
4 spring onions
200g goat’s cheese
150g cooked beetroot
1 tablespoon chopped fresh mint
4 soft tortillas (I love the wholemeal ones or seeded kind)
250g salad leaves (rocket is great here)
Lemon juice
1 tsp olive oil
1. Shred the chicken and finely slice the spring onions and beetroot. Lay a tortilla flat on a board or
clean surface, and spread half of each tortilla with some of the goat’s cheese (divide between the
four)
2. Then sprinkle with mint and spring onions, and lay on the sliced beetroot, chicken and fold over.
3. Heat a frying pan up to a medium heat and lay a tortilla in the pan, with no oil. Cook slowly until
it’s golden and crisp, and then flip over. Repeat with all of the tortillas, and keep warm in the oven if
wanted.
4. To serve cut the Quesadilla in half, dress the rocket with the lemon and oil and then plate.

King prawn and Asparagus rice
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g cooked wild and basmati rice mix
1 tbsp olive oil
1 onion
3 cloves of garlic
300g cooked king prawns
1 bunch of asparagus, trimmed
25g butter
1 lemon
Sea salt and pepper
1. Cook the rice according to the instruction on the packet. As a rule I cook rice with one and half
times the liquid, covered until the water has evaporated, but wild rice can take longer (so therefore
needs more water) and can vary more.
2. When the rice is cooked, cool it. Bring a pan of water up to the boil and then blanch the asparagus
for 3 minutes, and refresh under cold water.
4. Dice the onion and mince the garlic, fry both off in the olive oil, you can get colour at this stage,
but do not burn. This should take about 8 minutes. Then add the prawns and the asparagus and cook
for 4 more minutes.
4. Add the butter, melt, then add the rice, cook until

Sophie Michell & Ocado- Tweet Yourself Thin-recipes for summer: Tuesday

Posted on by

TUESDAY

Coconut, Mango and banana smoothies

Makes 4
Prep time 5 minutes
300ml of natural coconut juice (like Vita coconut)
1 ripe mango
3 ripe bananas
1 lime
1. Peel and roughly chop the mango and bananas.
2. Place the fruit and the coconut juice into a blender and blitz until smooth,
then add the lime to taste and serve!
Sweet chilli and soy chicken wrap
Prep time 10 minutes
Cooking time 1o minutes
3 chicken breasts (approx 180g each)
1 tsp soy sauce
2 step sweet chilli sauce
½ cucumbers
2 spring onions
2 carrots
Handful of rocket
4 flour tortillas
1. Cut the chicken breasts into strips and then mix with the soy sauce and a table spoon of the chilli
sauce. Leave while you prep the veggies.
2. Cut the cucumber into strips, and then do the same with the spring onions and the carrots.
3. Heat up a frying pan and then pan fry the chicken strips for about 10 minutes, turning
occasionally. Make sure the chicken is cooked throughout.
4. Then build the wraps, by piling up some veggies, chicken strips and rocket, in a tortilla with an
extra drizzle of chilli sauce if wanted.

Pecorino, Pear and watercress salad with char grilled turkey breasts
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
4 turkey breast steaks (approx 180g per steak)
4 ripe pears
2 celery sticks
150g pecorino cheese
150g watercress leaves
50ml olive oil
Squeeze of lemon
Sea salt and pepper
2 tsp thick balsamic

1. Heat a griddle pan up very hot and then oil and season the turkey steaks. Then lay each steak
down on the griddle and cook for about 5 minutes each side.
2. Finely slice the pears and the celery (on an extreme diagonal looks great) then using a peeler add
shavings of the cheese and add the watercress. Mix with the lemon and the olive oil, and then
season.
3. Pile up the turkey breast and salad on the plates then drizzle with a little balsamic

More Brie Vicar?

Posted on by

Sales of French Products soar over British counterparts

Brits are stocking their cupboards high with French produce, tapping into the long-standing view that the French are always one step ahead when it comes to style, according to new sales data from online supermarket Ocado.

Sales of French Saucisson (sausage) have risen by 169 per cent more than its British counterpart Gammon over the past two years.

French Aioli (garlic mayonnaise) has become increasingly popular with sales up 400 per cent, versus a more conservative growth of Hellmann’s Light Mayo, at just 35 per cent.

With over 20 per cent of Brits describing the French as “stylish”, our Gallic neighbours may well be top of the list when it comes to dinner party invitations, but we also want their expertise to hand when it comes to the food being served up from UK kitchens.

Everyday French items such as Brie are also fast becoming UK household essentials. According to a survey by Ocado, just 6 per cent of Brits name the British classic Red Leicester as their favourite cheese, with twice that amount (11 per cent) preferring Brie.

To mark this burgeoning culinary trend, and announce Ocado’s new partnership with French hypermarket Carrefour, a 6ft sculpture of the Eiffel Tower, made from cheese, has taken up temporary residence amongst London landmarks Big Ben and the Houses of Parliament.

Created by renowned sculptor Prudence Staite, the artwork, which took 504 hours to sculpt, is made from a fusion of UK and French cheeses – English Cheddar and Reflets de France Tomme de Savoie, a creamy yet mild cheese.

The sculpture celebrates the fact that UK customers can now fill their baskets with a mouth-watering array of French charcuterie, cheeses, patés, biscuits, jams and confectionery, courtesy of Ocado.

Jason Gissing, co-founder of Ocado said: “We are delighted to announce the launch of the Reflets de France range. With over 350,000 French nationals living in London alone, the sculpture celebrates a major advance in Ocado’s stated long-term strategy of offering the most varied and refined home delivery grocery range available to the UK’s uniquely diverse population and puts us at the forefront of UK food trends. Let’s hope that the introduction of more French goods will keep our customers ahead in the culinary style stakes, whether it’s for dinner parties with friends or rustic home-cooked meals for the family.”

Greg Rusedski's Creamy Fish Pie with Cheese and Potato Topping

Posted on by

The Ocado Fish Pie Mix makes this a delicious, chunky dish.

Classic, tasty and filling, our prepared mix means that this comforting dinner is even easier to make
Prepare Ahead

Preheat the oven to 200’C / 180’C Fan/ Gas 4. Have a 1.5L ovenproof dish ready.
Instructions
1. Cook the potatoes in lightly salted boiling water until just tender; drain well then return to the hot saucepan. Mash together with 25g butter and 4 tbsp cream or milk. Beat in half the cheese and season to taste.
2. Meanwhile heat 450ml milk in a saucepan, add the fish, cover with a lid and poach gently for 4-5 minutes. Use a slotted spoon to strain and transfer the fish to a 1.5L ovenproof dish.
3. To make the sauce, melt 50g butter into the hot milk then sprinkle on the flour. Heat gently, whisking continuously until the sauce thickens and becomes smooth. Check the seasoning. Stir in the peas and chopped eggs then pour over the cooked fish.
4. Carefully spread the potato topping out evenly over the filling. Scatter on the remaining cheese mixed with the breadcrumbs or crisps, if using.
5. Bake in the oven for 20-25 minutes until piping hot with a golden brown potato topping.

Ingredients

* 1½ kg Ocado Perfect for Mashing Potatoes, peeled
* 75g Butter
* 50g Ocado Mature Cheddar Cheese, grated
* 1 handful fresh Breadcrumbs or crumbled Plain Crisps (optional)
* 2 x 320g Ocado Fish Pie Mix
* 450ml Semi-Skimmed Milk, plus 4tbsp for the mash
* 50g Plain Four
* 2 Ocado Free Range Eggs, hard-boiled, roughly chopped
* 200g Ocado Fresh Shelled Garden Peas (optional)
* 1 pinch Salt , to taste
* 1 pinch Pepper, to taste

Serves 6

Total time required Total time:1 hr

* Preparation time: 35 mins
* Cooking time: 25 mins

GREG RUSEDSKI’S DISHES FOR FAMILIES: Apple Sorbet

Posted on by

This grown up pudding is a perfect end to a rich meal, light and refreshing but still a sweet treat.
Instructions

1. Place the sugar and 125ml of water in a saucepan and cook stirring until the sugar has dissolved.
2. Add the apples and cook until softened. Remove from the heat and leave to cool, then blend to a puree.
3. Stir in the corn syrup and dessert wine. Pour into a shallow freezerproof container, and freeze for 2 hours.
4. Remove from the freezer and whisk or stir briskly with a fork to break up the ice crystals. Return to the freezer and repeat this process 3 more times, before serving in scoops.

Ingredients

* 125g Caster Sugar
* 8 Apples, peeled, cored and sliced.
* 2 tbsp Corn Syrup
* 200ml Sweet Dessert Wine

Serves 6
Total time required 10 mins

* Preparation time: 10 mins
* Other time: Cooling 380 minutes

GREG RUSEDSKI’S DISHES FOR FAMILIES: Portabella Burgers

Posted on by

Fancy a satisfyingly juicy, filling alternative to beef burgers? Chunky portabella mushrooms are full of flavour and meaty enough to take a good grilling. For a barbecue, top with cheese, pickles or salad, then just veg out in the sunshine.
Instructions

1. Wipe the mushrooms clean and place in a freezer bag with the olive oil, chilli, garlic, lemon juice and seasoning.
2. Secure the bag, then turn the bag several times to coat the mushrooms evenly, then leave to one side for 30 minutes.
3. Cook over a hot barbecue, or under a hot grill, turning until piping hot and cooked through. Pile into burger buns along with your favourite accompaniments.

Ingredients

* 250g Portabellini Mushrooms
* 2 tbsp Olive Oil
* 1 Red Chilli, deseeded and chopped
* 1 clove Garlic, crushed
* 1 tbsp Lemon Juice
* 4 Burger Buns
* 4 Tomatoes
* 4 handfuls Salad

Serves 4
Total time required 18 mins

* Preparation time: 10 mins
* Cooking time: 8 mins
* Other time: 30 (marinating)