Easter is here and what better time to brush up on your cooking skills and wow your guests! Here we’ve got 3 simple mouth watering ‘SimplyCook’ recipes you can try out and have fun with.
1.Thai Red Prawn Curry
Jasmine Rice (120g)
1 Red Pepper (Thinly Sliced)
Light Coconut milk (400ml)
Cherry Tomatoes (10)
Peeled Prawns (160g)
Basil Leaves (Optional)
- Boil 250ml of water in a lidded saucepan and add the rice. Stir gently, cover the pan and reduce the heat to low. Let simmer for 12-15mins or as per instructions on the packet
- Pour 1 tbsp of oil into a saucepan, heat over medium high heat and add the peppers. Stir fry for 2 mins, add garlic paste and stir well.
- Add a large spoonful of coconut milk (the thick creamy bit if possible) to the pan and add the Thai Red Paste. Stir well for 2 mins and then pour in the rest of the coconut milk.
- Put the tomatoes in and bring it to a gentle boil and then simmer for 4-5 mins over a medium heat. Mix the Thai Red Garnish through the curry.
- Add the prawns to the curry and stir them in gently, letting them warm up in the sauce for 1 min. (Or cook until pink if using raw prawns, around 2 mins over a medium heat). Stir most of the basil in (if using).
- Taste the curry and add in sugar or lime juice to taste, if desired. Ladle the curry in bowls over rice with a sprinkle of basil on top and a wedge of lime on the side (if using).
2. Churrasco Chicken
2 Chicken Breast fillet (4 Boneless thighs)
2 Large Potatoes ( Chopped into wedges)
1 Small Onion (finely diced)
Light Mayonnaise (2 Tbsp)
Bag of Mixed salad (Optional)
- Heat the oven to 200C/fan 180C/gas 6 and boil a pot of salted water. Mix some Piri Piri glaze well into the chicken and put it on a baking tray. Keep aside.
- Par-boil the potatoes in the pot for 5-6 mins, then drain and leave to steam-dry in the colander. Roast the chicken fillets in the Oven for about 20-25 mins, turning them over halfway through.
- Pour 2 tbsps of oil on another baking tray and mix in the Spicy Wedge Blend. Add the potatoes and toss to fully coat. Roast in the oven, above the chicken, for 20 mins, turning them over halfway through.
- Meanwhile for the sweetcorn and Saffron Aioli, heat 1 tbsp of oil in a frying pan over medium heat and stir-fry the onion until it starts to brown (around 5 mins). Add the sweetcorn and stir-fry for 2 more mins. Tip the sweet corn and fried onions into a bowl and leave to cool down for a couple of mins.
- Add the mayonnaise to the sweetcorn bowl and the sprinkle in the Saffron Seasoning. Mix well. (Don’t forget to turn the chicken and the wedges over!)
- If you’re having this with a salad you should prepare that now. Arrange the food in your place and enjoy!
3. Soy and Honey Salmon
8 Small new Tomatoes
2 Salmon fillets
2 Pak choi leaves (roughly chopped)
2 Spring onions (finely diced)
- Boil the potatoes in a non-stick pan for 10 mins, then drain and put them aside to steam-dry in a colander.
- Put the salmon fillets (skin side down) on a lined baking tray and spoon half of the Soy & Honey sauce onto them, rubbing it into the flesh. Turn the grill onto high heat and cook the salmon for 6-8 mins depending on the Thickness,Turn off the grill and spread the rest of the Soy & Honey sauce over the salmon. Keep warm in the oven.
- Mix the Miso Glaze with 1 tbsp water and 1 tsp sugar in a bowl. Heat 1 tbsp oil over high heat in your potatoes pot and fry the potatoes for 2-3 mins. Turn down the heat to low and then add your Miso Glaze sauce, stirring quickly to coat them and stop them from sticking. They should bubble a bit, and they’re done when a caramelised, crisped brown crust forms.
- Heat 1 tbsp oil in pan over medium-high heat and stir-fry the pak choi for 2 mins. Add the Yasai Sauce and stir-fry for 1 more min.
- Serve the salmon with some potatoes and pak choi leaves on the side with spring onions sprinkled on top.
We found more Delicious Food recipes at SimplyCook and you can check them out. Subscribe and get expertly blended Flavour ingredients and recipe kits delivered to your door step every week!