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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, Blue Tomatoes. We couldn't find any recipes for Blue Tomatoes, but blue or red these will work well.

 


See more Recipes from Waitrose


Main Courses

 

Pan-Fried Chicken With Tomatoes And White Wine

A super-easy and satisfying supper dish that is full of flavour, low in fat and organic, too.

Preparation time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes 40 minutes
Serves: 4

Ingredients

  • Waitrose Cooks’ Ingredients Olive Oil Spray
  • 2 rashers Waitrose Organic Smoked Back Bacon, finely chopped
  • 4 Waitrose Organic Chicken Breast Fillets, halved
  • 6 organic large vine tomatoes
  • 150ml Penfolds Clare Valley Chardonnay organic dry white wine
  • 250g pack Waitrose Organic Crimini Mushrooms
  • 550g organic sweet potatoes, boiled and mashed
  • ½ x 20g pack fresh organic parsley, finely chopped


Method

  1. Spray a little olive oil into a deep frying pan and heat. Add the bacon and fry for 2-3 minutes, then the chicken pieces and cook for 4-5 minutes, turning regularly until they begin to brown.

  2. Meanwhile, peel the tomatoes by placing in a bowl of boiling water for 3-4 minutes until the skins begin to split, then briefly plunge into cold water. Remove, peel away the skins and discard. Roughly chop the tomatoes.
  3. Pour in the wine and simmer for a couple of minutes to reduce a little. Add the tomatoes and mushrooms, cover and continue to simmer for a further 20 minutes, or until the chicken is cooked through with no pink meat.

  4. Divide between 4 deep bowls and scatter with parsley. Serve with green beans and sweet potato, seasoned with cracked black pepper.


Cook's tips
Try other types of mushroom, such as large Portabella or field mushrooms, sliced. Any leftover chopped fresh herbs can be frozen with a little water in ice cube trays. Add to stocks, sauces and casseroles, when needed.

Drinks recommendation
The gutsy bacon and mushroom flavours in this dish will stand up to a sturdy red.



 

Greek Lamb Stew With Tomatoes And Olives

This rich stew has all the flavours of the Mediterranean – garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juices – and is very Greek.

 

Nut Free
Preparation time: 15 minutes
Cooking time: 105 minutes
Total time: 2 hours 60 minutes 60 minutes
Serves: 8

Ingredients

  • 2-2.5kg English boneless shoulder of lamb (from the meat service counter)
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 red chilli
  • 3 cloves garlic, thinly sliced
  • 1 sprig rosemary
  • 400ml white wine
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp Cooks’ Ingredients Sliced Black Olives
  • 2 Waitrose Vermicelli Nests (dried pasta) or 125g linguine, broken into small pieces
  • 200g feta cheese
  • 20g pack fresh mint


Method

  1. Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.

  2. Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.

  3. Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length – this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.

  4. Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.

  5. Remove the chilli and rosemary, and discard. Set the stew aside to cool.

 

Serving tips

To transport
Leave the stew in the casserole dish and cover with clingfilm before replacing the lid. Place the dried pasta and mint in separate plastic food bags ready to add later. Slice the feta, cut the mint into sprigs, and place in plastic containers.

To serve
Bring the stew to a simmer on the hob. Add the pasta and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.

Drinks recommendation
Cabernet Sauvignon is a traditional match for lamb and this Mediterranean dish would suit a ripe, hot-climate example of this grape variety.

 


 

Oven-Baked Eggs and Wedges

Keep a bag of potato wedges in the freezer and you can have this easy dish on the table in around half an hour. The Columbian Blacktail eggs used are exclusive to Waitrose and are laid by hens with 33 per cent more space than standard free range hens. Softly set eggs with crispy golden potatoes are a winning combination and make great comfort food for any time of day.

Vegetarian
Preparation time: 10 minutes
Cooking time: 20 minutes to 25 minutes
Total time: 30 minutes to 35 minutes 35 minutes
Serves: 2

Ingredients

  • 750g pack frozen Waitrose Savoury Potato Wedges
  • 1 bunch salad onions, washed
  • 250g cherry tomatoes, washed
  • 1 tbsp olive oil
  • 1 tsp ground paprika
  • 4 medium Waitrose Free Range Columbian Blacktail Eggs


Method

  1. Preheat the oven to 230°C, gas mark 8. Spread out the potato wedges in a large non-stick roasting tin and cook for 5 minutes.

  2. Meanwhile, trim the salad onions and cut each one into five pieces. Remove the potato from the oven and scatter with the salad onions and cherry tomatoes. Season and drizzle with the olive oil, then toss together lightly. Sprinkle with paprika and cook for a further 15 minutes until the potato wedges are crispy.

  3. Make four gaps in the potatoes and crack an egg into each gap. Season each egg with a little salt and pepper and return to the oven for 3 minutes or until the eggs are softly set. Carefully scoop 2 eggs, some potato wedges and tomatoes onto each plate using a fish slice and serve with tomato ketchup or mayonnaise.

 

Cook's tips
Cut 4-5 regular tomatoes into wedges and use instead of the cherry tomatoes. Crack the eggs, one at a time, into a cup - it will be easier to pour them into the gaps in the wedges.

Note: This recipe contains lightly cooked egg and is not suitable for elderly people, young children, pregnant women or those whose immune systems are weak.

Drinks recommendation
Waitrose Strong Dry Cider would be just right, and perfect for a casual lunch or supper.


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