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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, Milk?

 


See more Recipes from Waitrose

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Seafood laksa

This is a popular spicy noodle soup with a combination of Chinese and Malay influences. This recipe has a rich spicy coconut milk base with chilli and curry flavours. Try adding rice noodles, rather than egg noodles for a change, or use shredded chicken instead of the seafood.

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

Serves: 4

Ingredients

  • 600ml vegetable stock
  • 400ml can coconut milk
  • 185g jar Cooks’ Ingredients Laksa Paste
  • 1 fresh lemongrass stalk, halved lengthways and bruised
  • 185g medium egg noodles (approx 3 nests)
  • 260g pack skinless, boneless cod fillets, cut into chunks
  • 180g pack raw jumbo tiger prawns
  • 150g beansprouts
  • 1 bunch salad onions, thickly sliced
  • 2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
  • 2 tbsp Cooks’ Ingredients Fried Onions 
  • ½ x 28g pack coriander, chopped

Method

  1. Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and salad onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.

  2. Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.

Les Charmelles Pouilly Fume



A fine example of Pouilly Fume with great complexity & subtle minerality.


 

Toad in the hole with bacon-wrapped sausages

This family favourite with best chipolatas wrapped in dry cured bacon is perfect for chilly evenings.

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes to 50 minutes
  • Total time: 1 hr to 1hr 5 minutes 

Serves: 6

Ingredients

  • 340g pack Waitrose 12 Organic Pork Chipolatas
  • 250g pack Waitrose English Dry Cure Smoked Streaky Bacon
  • Waitrose Cooks' Ingredients A Spray of Olive Oil For Cooking
  • 500g tub Duchy Originals Fresh Gravy

For the batter

  • 125g plain flour
  • 2 large eggs, lightly beaten
  • 150ml semi-skimmed milk
  • 150ml cold water

 

Method

  1. Preheat the oven to 220°C, gas mark 7. Wrap each sausage tightly in a slice of bacon and arrange in a large roasting tin or ovenproof dish. Lightly spray with a little olive oil and bake for 15 minutes in the oven until just beginning to brown.

  2. While the sausages are cooking, make the batter. Mix 150ml milk with an equal amount of cold water. Sift the flour into a bowl. Make a well and then pour in the eggs and gradually beat in half the milk and water with a wooden spoon. Beat well for 2 minutes then gradually add the remaining liquid (use a whisk to remove any lumps) until you have a smooth batter the consistency of single cream. Season with freshly ground black pepper.

  3. Remove the sausages from the oven and quickly pour the batter over them. Return to the oven and cook for a further 30-35 minutes, or until the batter is well risen and golden brown.

  4. Serve the toad in the hole straight from the oven with the hot gravy, creamy mashed potato and sautéed leeks.

Cook's tips
For extra flavour, add slim wedges of red onion and sprigs of fresh rosemary to the roasting tin when you bake the sausages.

Mme. Claude Parmentier Fitou



Full aromas of Mediterranean herbs, red berry fruit, rich ripe plum and peppery spice. This delightful fruity wine displays firm but soft tannins, a perfectly balanced structure and length on the palate


Tartiflette with melted cheese, bacon and thyme

Combine smoked bacon and French mountain cheese to make this warming Alpine-style dish.

  • Preparation time: 15 minutes
  • Cooking time: 50 minutes to 55 minutes
  • Total time: 1 hr to 1 hr 10 minutes

Serves: 6

Ingredients


  • 2 tsp vegetable oil
  • 275g thick cut smoked British bacon rindless back rashers, chopped
  • 1 large onion, thinly sliced
  • ½ x 15g pack fresh thyme
  • 284ml pot double cream
  • 300ml Semi-Skimmed Milk
  • 1 clove garlic, crushed
  • 1kg waxy potatoes, such as Maris Piper, unpeeled and thinly sliced
  • 250g Waitrose Select Reblochon de Savoie, cut into thin slices

 

Method

  1. Preheat the oven to 180°C, gas mark 4, and lightly grease a 1.5-litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.

  2. Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.

  3. Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme, and serve with Waitrose Tenderleaf Salad and some chunks of Grand Mange Blanc bread.

Cook's tips
This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3. Peel the potatoes if you prefer. The Reblochon could be replaced with Brie or Chaumes.

 

Waitrose Soave Classico



With excellent depth and minerality on the finish, Waitrose Soave Classico is an exceptionally elegant Italian white wine. Crisp, dry and aromatic it has a floral nose with flavours of peaches and toasted almonds.


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