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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, Rocket.

 


See more Recipes from Waitrose


Main Courses

 

Prawn and rocket spaghetti

Ready in 20 minutes, Simple, stylish supper and only £3.20 per serving

  • Low Fat
  • Preparation time:5 minutes
  • Cooking time:15 minutes
  • Total time:20 minutes 

Serves: 2

Ingredients

  • 2 tsp Extra virgin olive oil
  • 200g Waitrose raw, peeled Kalimantan King Prawns (from the fish counter)
  • 1 Clove garlic, chopped
  • ¼ tsp Chilli flakes
  • 75ml Dry white wine
  • ½ x 50g pack Waitrose Wild Rocket
  • 150g essential Waitrose Spaghetti

Method

  1. Cook the spaghetti in a large pan of boiling water for 10 minutes until al dente.
  2. Meanwhile, heat the oil in a small frying pan, add the prawns and cook over a high heat for a couple of minutes. Add the garlic, chilli and seasoning and cook for 1 minute. Pour in the wine and simmer for 3–4 minutes until the prawns are cooked through, pink and opaque and the liquid reduced by half.
  3. Drain the pasta and toss with the prawns and rocket.

Cook's tips

Use up leftover wild rocket as an extra topping on your favourite pizza.

Le Stelle Vermentino di Sardegna



Stir-fried piri piri pork

Piri piri sauce originates from Portugal and is a fiery mix of chilli, paprika, herbs and lemon juice or vinegar. This recipe is low in fat and ready in under half an hour.

  • Preparation time:10 minutes
  • Cooking time:15 minutes
  • Total time:25 minutes 

Serves: 4

Ingredients

200g essential Waitrose Long Grain Rice
100ml Aspall Organic Cyder Vinegar
1 tbsp light brown muscovado sugar
½ tsp dried chilli flakes
2 cloves garlic, crushed
½ tsp dried oregano
1 tsp sweet smoked paprika
1 tbsp sunflower oil
4 pork escalopes, cut into strips
1 pack Waitrose Sweet Peppers, deseeded and cut into 2cm-wide strips
70g bag rocket

Method

1. Cook the rice in a large pan of boiling water for 12–15 minutes until tender. Drain well and divide between 4 plates.

2. Meanwhile, in a small saucepan, heat together the vinegar, sugar, chilli flakes, garlic, oregano and paprika until just bubbling then set aside.

3. Heat the oil in a large frying pan and stir-fry the pork and peppers for about 8–10 minutes until the peppers are tender and the pork is cooked through.

4. Lower the heat, add the sauce and simmer for 1–2 minutes. Remove from the heat and stir in the rocket. Spoon over the rice and serve.

Dr. Loosen Ürziger Würzgarten Riesling Kabinett

 


Fruity Chicken Salad With Clementine Dressing

A warm and zingy salad studded with fresh pomegranate seeds, which makes a refreshingly light lunch or supper dish.

  • Low Fat
  • Preparation time:10 minutes
  • Cooking time:25 minutes to 30 minutes
  • Total time:35 minutes to 40 minutes 

Serves: 2

Ingredients

  • 2 Waitrose Chicken Breast Fillets
  • 1 ½ tbsp Dijon mustard
  • 200g bread, torn into chunks
  • 1 ½ tsp olive oil
  • 75ml freshly squeezed clementine juice (from approx 2 clementines)
  • 2 tbsp sherry vinegar
  • ½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
  • 100g Pack Waitrose Wild Rocket and Chard Salad

Method

  1. Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
  2. Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
  3. To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
  4. Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
  5. Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.

Cook's tips

For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.

Encantado Chardonnay Reserva




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