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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Cranberries

 


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Meatballs with Rich Cranberry Gravy

Sweet-and-sharp cranberry sauce adds zing to the gravy that accompanies these top-quality meatballs.

  • Preparation time:10 minutes
  • Cooking time:25 minutes
  • Total time:35 minutes 

Serves: 2

Ingredients

  • 4 tbsp olive oil
  • 1 pack 12 Waitrose Aberdeen Angus Beef Meatballs
  • ½ x 300g tub fresh Joubère Beef Gravy
  • 1 tbsp Waitrose Cranberry Sauce, plus extra to serve
  • 1 tbsp single cream
  • ½ x 500g pack fresh Waitrose Bianche Tagliatelle
  • ½ x 20g pack parsley, finely chopped

Method

  1. Heat 2 tablespoons oil in a heavy-bottomed frying pan over a high heat, then add the meatballs. Fry for 15-20 minutes, turning occasionally, until brown and thoroughly cooked, so there is no pink meat and the juices run clear.
  2. Remove the meatballs, place on a plate and keep warm. Pour off and discard all but 1 teaspoon of the fat and return the pan to the heat.
  3. Pour in the beef gravy and stir in the cranberry sauce. Bring to the boil, then reduce the heat. Add the cream, season and simmer for less than a minute. Meanwhile, cook the pasta according to the pack instructions. Drain thoroughly, then add the remaining olive oil and mix well to prevent sticking.
  4. Mix the meatballs and gravy with the tagliatelle and serve sprinkled with the chopped parsley, with a little extra cranberry sauce on the side.


Red Cabbage, Apple and Dried Cranberry Salad

This salad will sit quite happily for several hours if you wish to prepare it in advance.

  • Vegetarian
  • Preparation time:20 minutes, plus soaking
  • Total time:20 minutes 

Serves: 6

Ingredients

  • 75g dried cranberries
  • 3 tbsp apple juice (optional)
  • 2 tbsp tarragon vinegar
  • 6 tbsp walnut oil
  • Salt and freshly ground black pepper
  • 3 sprigs fresh tarragon, leaves stripped and chopped
  • Handful of flatleaf parsley leaves, roughly chopped
  • 1 small red cabbage (about 750g)
  • 2 sweet dessert apples such as Cox's or Egremont Russet
  • 50g walnut halves, broken into large chunks

Method

  1. If you have time, soak the dried cranberries in the apple juice in a small bowl for about an hour. Otherwise, just add the berries straight to the salad, without the juice. It's a matter of taste; unsoaked cranberries are slightly more chewy.
  2. Whisk the tarragon vinegar, walnut oil, seasoning and chopped herbs in a large mixing bowl.
  3. Quarter the cabbage. Peel away any spoilt or tough outer leaves and cut out its white core, then slice the cabbage finely. Mix into the tarragon vinaigrette, making sure the cabbage is thoroughly coated.
  4. Quarter, core and finely slice the apples. Mix them thoroughly into the salad to ensure that they don't discolour. Add the cranberries (drained, if they've been soaking) and walnuts. Adjust the seasoning to taste and serve.

Coriander and Lemon Chicken with Cranberry and Almond Couscous

This dish uses chicken thighs, small neat portions of dark meat that are full of flavour. Cook them in this Middle Eastern-inspired recipe.

  • Preparation time:15 minutes
  • Cooking time:60 minutes
  • Total time:1 hour 15 minutes  

Serves: 4

Ingredients

  • Salt and freshly ground black pepper
  • 2 tsp ground cumin
  • 8 Waitrose British Chicken Thighs
  • 2 medium onions, peeled and chopped
  • Pinch saffron
  • 2 tsp ground coriander
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp clear honey
  • 250g couscous
  • 50g dried cranberries
  • 400ml hot vegetable stock, fresh or from cubes
  • 40g toasted flaked almonds
  • 3 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 preserved lemon from a jar of Packman Grey Preserved Lemons
  • Bunch fresh coriander, chopped

Method

  1. Remove the skin from the chicken thighs, season well and place in a large pan with the onions, saffron, ground coriander, cumin, garlic and honey. Add about 500ml cold water to just cover the chicken and bring to the boil. Skim off any foam that rises to the surface. Reduce the heat, cover and simmer for 30-35 minutes, or until the chicken is tender and thoroughly cooked.
  2. Meanwhile, place the couscous in a heatproof bowl with the cranberries and mix. Pour the hot stock over, cover with clingfilm and leave for 5 minutes until the couscous has swelled up and absorbed the stock. Fluff up with a fork, adding the almonds, lemon juice and olive oil. Keep warm.
  3. Discard any pips from the preserved lemon, then chop it into small pieces and add to the chicken. Simmer uncovered for 10 minutes until slightly thickened. Taste and season if necessary. Stir in the coriander. Serve with the couscous.

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