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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, Noodles?

 


See more Recipes from Waitrose

Main Courses


Sweet and Sour Pork with Noodles and Sesame SeedsSweet and Sour Pork with Noodles and Sesame Seeds

Celebrate Chinese New Year with this quick stir-fry dish, which cooks in just 10 minutes.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 

Serves: 2

Ingredients

  • 1 bunch salad onions, washed and trimmed
  • 3 tsp oil
  • 300g pack Waitrose British Pork Stir Fry
  • 2.5cm piece fresh root ginger, peeled and cut into thin strips (optional)
  • 150g pack trimmed mangetout peas, halved lengthways
  • 350g jar Waitrose Perfectly Balanced Sweet and Sour Sauce
  • 2 tsp sesame seeds
  • 300g pack Waitrose Egg Noodles Fresh To Wok

Method

  1. First prepare the salad onions. Cut each one into 4 lengthways, then into long thin strips. Heat 2 teaspoons of the oil in a large wok or nonstick frying pan until very hot, then add the pork and ginger (if using) and cook over a high heat for 3-4 minutes until lightly browned, stirring often. Add half the prepared salad onions with half the mangetout and stir-fry for 2-3 minutes.

  2. Pour over the sweet and sour sauce, stir well, then bring to the boil and simmer for 2-3 minutes, or until the pork is thoroughly cooked through.

  3. Meanwhile, place the sesame seeds in a small frying pan and lightly toast over a medium heat for 30 seconds to 1 minute, stirring all the time. Remove from the pan.

  4. Heat the remaining oil in the frying pan. Add the rest of the mangetout and salad onions (reserving a few strips to garnish) and stir-fry for 1-2 minutes. Add the noodles and continue to stir-fry for 2-3 minutes until piping hot. Carefully combine with the pork mixture, sprinkle with the sesame seeds and garnish with the reserved salad onion. Divide between 2 plates to serve.

Cook's tips

A good stir-fry needs to be cooked quickly over a high heat. Ensure all ingredients are prepared ahead. Use chicken strips instead of pork, if you prefer.



Château Saint-Jean-des-Graves



A stunningly fresh and aromatic Bordeaux wine with notes of citrus and greengage, this Graves is made from the popular blend of Sauvignon and Sémillon. This white Graves clearly also has huge ageing potential.

 


 

Witch's KnittingWitch's Knitting

Pasta is always popular with children. This fast, fun dish is based on ready-to-stir-fry Chinese noodles plus ready-sliced fresh vegetables and precooked chicken.

Ingredients

  • 4 x 150g packs Amoy Straight to Wok Noodles
  • 2 tbsp vegetable oil
  • 3 salad onions, thinly sliced
  • 1 pack Waitrose Four Vegetable Medley
  • 190g pack Waitrose Cooked Chicken Skinless Breast Fillets, cut into shreds
  • 2 tbsp soy sauce

Method

  1. Tip the noodles into a colander and loosen them with your fingers. Set the colander in the sink, then pour a kettle of boiling water over the noodles. Shake the colander to drain the excess water.

  2. Heat the oil in a wok, add the onions and stir-fry over a high heat for 30 seconds. Add the vegetables and stir-fry for 1 minute, then add the chicken and stir-fry for 2 minutes.

  3. Stir in the soy sauce and noodles and mix thoroughly. Check the mixture is piping hot and serve immediately.



Georges Duboeuf Beaujolais-Villages



This wonderful Beaujolais by Georges Deboeuf is intense cherry red in colour with aromatic notes of raspberries and blackcurrant and red berry flavours. Exclusive to Waitrose.

 


King prawn chow meinKing prawn chow mein

This quick and easy recipe can be ready in just 10 minutes.

  • Total time: 10 minutes

Serves: 2

Ingredients


  • Sunflower oil spray
  • 150g pack essential Waitrose raw king prawns
  • 300g pack Waitrose mixed pepper stir fry
  • 1 x ½ 160g pouch Waitrose Chinese-style stir-fry sauce
  • 300g pack Waitrose fresh free-range egg noodles
  • 25g LOVE life cashew nuts

Method

  1. Heat a little oil in a wok and stir-fry the prawns and mixed peppers for 3 minutes until the prawns become opaque and pink in colour.

  2. Add the sauce and noodles, and cook for a further 2-3 minutes until piping hot.

  3. Stir through the cashew nuts, then divide between two bowls and serve.




Fief Guérin, Muscadet Côtes de Grandlieu Sur Lie



A superb-quality Muscadet with real richness and length. Muscadet is somewhat underrated for its white wines - this shows the fresh citrus acidity and flavour depth that characterises the best examples of the style.


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