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FOOD DELIVERY SERVICE - RECIPES

RECIPES

During the Coronavirus crisis, we are delighted to be able to offer you food packs to order. Packs can be collected from Kenilworth Road, with delivery available for Key Workers, the elderly and most vulnerable in our community. For more info, and to order your packs, click here: https://www.lutontown.co.uk/news/2020/april/catering-delivery-service/

Head Chef Alex has also prepared a number of fantastic, delicious recipes to help inspire you to get the most of your food packs.

Flavoured Pulled Chicken
Replace chicken with jackfruit for vegan alternative

  • Package 1 – The Larder
  • Meat add-on

 

  1. Remove the skin from chicken by pulling it off
  2. Place the chicken in oven proof dish and coat with cupboard found spices. Paprika, cumin, coriander and cinnamon work well for Mexican flavour or using Asian style spices for either, curried or oriental flavour.
  3. Add onions and chopped tomatoes cover with foil and place in fridge for an hour to enrich the flavour.
  4. Bake in oven at 180◦C for around an hour then and add sliced peppers. Return it to the oven until the chicken is tender. Once cooked pull apart with knife and fork.
  5. Serve with either rice, pasta or crispy potatoes.

 

Cider Braised Pork

with roasted apple slices, mustard mash and sliced savoy cabbage / Replace pork with jackfruit for vegan alternative

  • Package 1 – The Larder
  • Meat add-on
  • Package 6 – Beers & Ciders

 

  1. Seal the pork in a hot frying pan with a little oil , place pork in oven proof dish once both sides have gone a nice golden colour.
  2. In the same pan the pork was sealed add a generous ‘glug’ of cider and a sprig of rosemary. Reduce it down a little and poor over the pork steaks.
  3. Place steaks in oven on 160◦C until cooked through should take around 30 mins.
  4. Whilst pork is in oven boil chopped potatoes, leave unpeeled for a rustic style mash that is higher in fibre. Strain water and let steam evaporate from potato (key for great mash) mash up with a nob of butter and spoon of mustard.
  5. Slice cabbage fine and boil for a few minutes to keep a little crunch in leaves.

 

‘Shakshuka’

Traditionally a middle eastern poached egg dish. Use a combo of spices that you like/ have in your cupboard great chance to get creative

  • Package 1 – The Larder
  • Package 2 – The Pantry

 

  1. Fry onions, sliced peppers and chosen spice mix in a non-stick lidded pan, fry until onions become soft.
  2. Add a little chill, tinned tomatoes pinch of salt and let it simmer for a few minutes.
  3. Taste mix add a little sugar if it needs it, cover pan and simmer until you have a nice rich sauce add water if necessary, so it won’t dry out.
  4. Make a few wells for the eggs and gently put eggs in and cover for around 8 minutes or unit the eggs are cooked.
  5. Serve with toasted bread and cheese.

 

Classic Cottage Pie

For a vegetarian recipe replace mince for lentils (pre-soak for 30 mins)

  • Package 1 – The Larder
  • Meat add-on
  • Package 2 – The Pantry (vegetarian option)

 

  1. Sweat the diced onions and garlic with thyme or similar herbs that may be in cupboard.
  2. Add the minced beef in to pot browning off breaking down any clumps form.
  3. when completely lump free and cooked thoroughly (no pink) add diced carrot, gravy powder and water to mix. A firm mixture is needed to ensure it won’t collapse.
  4. Pour out mix into oven proof dish and set aside to cool (makes putting the mash on easier).
  5. Make up mash and spoon on top of the mix. Then either score top with a fork or leave rough, this will help create a crispy topping. Bake in oven for about 30 mins at 160◦C or until you have a nice crispy top.
  6. Serve with broccoli, remember to use the stalk too as this is full of good nutrients and has a great flavour, just requires a couple of minutes longer cooking.

 

Quinoa Bites

  • Package 1 – The Larder
  • Package 2 – The Pantry

 

  1. Pre-heat the oven to 180◦C and grease a muffin tin with oil.
  2. Boil the quinoa stirring regularly until soft and strain off excess water through a sieve.
  3. Beat together eggs, quinoa and diced vegetables of choice, season with salt & pepper.
  4. Bake for 15- 20 minutes until golden brown.

 

Best of Spring Minestrone Soup

  • Package 1 – The Larder

 

  1. Fry onions, garlic, leeks, cubed potatoes and any Italian seasonings in cupboard or mixed herbs in a large pot add stock mixed with water to the pan.
  2. Finish with any other vegetables you wish to your soup as well as left over pasta.