< Previous4141 Weeknight wonders Whip up nutritious, family-friendly dinners using our stir-fry meal deal packs pg41_Weeknight Wonders_OPENER_Jan_Feb_2023.indd 4112/21/2022 1:08:31 PMWEEKNIGHT W ONDERS Aubergine chow mein 1 SpinneysFOOD Exotic Vegetable Stir-Fry 3 SpinneysFOOD Coconut & Ginger Curry Stir-Fry Sauce 2 Green Village Fresh Egg Noodles 3 Green Village Fresh Tofu: Medium MAKE IT WITH 1 Slice the aubergines into 2cm-thick half-moons. Finely slice the spring onions. 2 Cube the tofu. Using a paper towel, press down on the tofu to squeeze out any excess liquid. 3 Heat a pot of oil to 180°C. 4 Fry the aubergine until golden. Drain on paper towels and set aside. 5 Place a large frying pan or wok over a high heat and add the 2 teaspoons of oil. Fry the tofu in the hot pan for approx. 5 minutes or until golden. Transfer to a plate. 6 Return the pan to the heat and add the spring onions along with the exotic stir-fry mix. Stir-fry for 2 minutes before adding the sauce and noodles. Stir-fry for a further 3 minutes before adding the tofu and gently tossing for a further minute or until warmed through. 7 Serve hot with a squeeze of lime. AUBERGINE CHOW MEIN Prep time: 10 minutes Cook time: 15 minutes Serves: 2 2 large aubergines 3 SpinneysFOOD Spring Onions 200g medium tofu 2 tsp SpinneysFOOD Pure Sunfl ower Oil 400g SpinneysFOOD Exotic Vegetable Stir-Fry 150g SpinneysFOOD Coconut and Ginger Curry Stir-Fry Sauce 300g fresh egg noodles To serve 1 lime VEGGIE STIR-FRY MEAL DEAL VEGGIESPROTEINSAUCEBASEBASE 42 pg42-46_Weeknight Wonders_Jan_Feb_2023.indd 4212/21/2022 1:43:44 PMWEEKNIGHT W ONDERS THAI COCONUT CHICKEN BUDDHA BOWLS Prep time: 10 minutes Cook time: 20 minutes Serves: 4 200g SpinneysFOOD Cooked Rice 1 garlic clove 5cm piece fresh ginger 1 tbsp sesame oil 400g SpinneysFOOD Rainbow Stir-Fry 4 x SpinneysFOOD Mini Chicken Fillets To serve 1 ripe SpinneysFOOD Hass Avocado Handful of SpinneysFOOD Fresh Coriander 150g SpinneysFOOD Thai Green Curry Stir-Fry Sauce 1 Divide the rice between four bowls and set aside. 2 Crush the garlic and ginger. 3 Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside. 4 In the same pan, heat the leftover sesame oil Thai coconut chicken buddha bowls TOP TIP! Add a handful of toasted cashew nuts for extra crunch before serving. and sauté the mini chicken fi llets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks. 5 Peel and pit the avocado. 6 Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander. 7 Drizzle with the Thai green curry stir-fry sauce and serve. 2 SpinneysFOOD Cooked Rice 1 SpinneysFOOD Rainbow Stir-Fry 3 SpinneysFOOD Mini Chicken Fillets 4 SpinneysFOOD Thai Green Curry Stir-Fry Sauce MAKE IT WITH PROTEIN STIR-FRY MEAL DEAL BASE SAUCE VEGGIES 43 pg42-46_Weeknight Wonders_Jan_Feb_2023.indd 4312/21/2022 1:09:06 PMWEEKNIGHT W ONDERS PRAWN KIMCHI FRIED RICE Prep time: 10 minutes Cook time: 20 minutes Serves: 4 For the fried rice 200g kimchi 1 tbsp peanut oil 2 tsp sesame oil 160g SpinneysFOOD Prawns 200g SpinneysFOOD Oriental Stir-Fry 200g SpinneysFOOD Cooked Rice 150g SpinneysFOOD Firecracker Stir-Fry Sauce To serve 4 fried SpinneysFOOD Organic Free-Range Eggs 2 tsp SpinneysFOOD White Sesame Seeds Handful of SpinneysFOOD Fresh Coriander 1 Squeeze out any excess liquid from the kimchi into a bowl and set aside. Roughly chop the kimchi. 2 In a large frying pan or wok, heat the peanut and sesame oils over a medium-high heat. 3 Add the prawns and kimchi to the pan and sauté for 2 minutes. Add the Oriental stir-fry mix and cook for a minute before adding the rice. Sauté for a further minute or two. Add the fi recracker stir-fry sauce and cook for a fi nal minute. 4 Divide the fried rice between four bowls and top with the fried eggs, sesame seeds and roughly torn coriander. Kimchi fried rice YOU COULD ALSO TRY... Make this vegetarian by swapping out the prawns for tofu. If you prefer other types of protein, use chicken or beef strips. 3 SpinneysFOOD Prawns 1 SpinneysFOOD Oriental Stir-Fry 4 SpinneysFOOD Firecracker Stir-Fry Sauce 2 SpinneysFOOD Cooked Rice MAKE IT WITH STIR-FRY MEAL DEAL VEGGIESPROTEINSAUCEBASEBASE 44 pg42-46_Weeknight Wonders_Jan_Feb_2023.indd 4412/21/2022 1:09:09 PMWEEKNIGHT W ONDERS 1 Bring a pot of water to a boil and gently place the eggs in the boiling water. Cook for 8 minutes then immediately drop into a bowl of ice-cold water. Peel and set aside. 2 To make the broth, peel and crush the garlic cloves. Finely slice the ginger, keeping the skin on. Heat the sesame oil in a medium-sized pot. Add the ginger, garlic, miso paste and fi recracker sauce and sauté for 30 seconds. Add the water and sugar and stir through. Simmer over a low heat for approx. FIRECRACKER RAMEN Prep time: 15 minutes Cook time: 30 minutes Serves: 4 2 large SpinneysFOOD Organic Free-Range Eggs For the ramen 2 garlic cloves 5cm piece fresh ginger 2 tsp sesame oil 1 tsp miso paste 150g SpinneysFOOD Firecracker Sauce 850ml SpinneysFOOD Bottled Drinking Water 1 tsp granulated sugar 400g fresh egg noodles 200g SpinneysFOOD Chilli and Coriander Stir-Fry For the beef 1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 180g SpinneysFOOD Beef Stir-Fry Strips ½ tsp SpinneysFOOD Fine Sea Salt To serve 1 red chilli 150g SpinneysFOOD Mangetout 1 tbsp SpinneysFOOD White Sesame Seeds (optional) 2 Green Village Fresh Egg Noodles 3 SpinneysFOOD Beef Stir-Fry Strips 1 SpinneysFOOD Chilli and Coriander Stir-Fry 4 SpinneysFOOD Firecracker Sauce MAKE IT WITH 5-10 minutes. 3 To cook the beef strips, heat the oil in a non-stick pan over a high heat. Season the strips with salt then place in the hot pan. Fry for 1-2 minutes per side. 4 Add the noodles to the simmering broth and cook for 4-5 minutes, or until tender. Add in the stir-fry mix and cook for 2 minutes. 5 Halve the eggs. Finely slice the red chilli. 6 Divide the ramen between four bowls. Top with the beef strips, egg halves, mangetout and sliced red chilli. Serve immediately. Firecracker ramen STIR-FRY MEAL DEAL VEGGIESPROTEINSAUCEBASEBASE 45 pg42-46_Weeknight Wonders_Jan_Feb_2023.indd 4512/21/2022 1:09:10 PMWEEKNIGHT W ONDERS R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m SPICY BEEF AND BLACK BEAN STIR-FRY WITH CRISPY NOODLES The crispy noodles can be kept in an airtight container at room temperature for up to 10 days. Prep time: 10 minutes (plus drying time) Cook time: 25 minutes Serves: 4 For the crispy noodles 150g fresh egg noodles 1 tsp SpinneysFOOD Fine Sea Salt 2 tbsp corn fl our 2L SpinneysFOOD Pure Sunfl ower Oil For the stir-fry 500g SpinneysFOOD Beef Stir-Fry Strips 1 tsp corn fl our SpinneysFOOD Fine Sea Salt, to taste 2 tbsp sesame oil 2 garlic cloves 1 Cook the noodles in boiling salted water for 1 minute less than package instructions – this is to avoid the noodles getting soggy when they are fried. Drain the noodles in a colander and rinse with cold water. Once drained, spread them in an even layer on a sheet or baking paper and set them aside to dry for 30 minutes. Once dried, toss them in corn fl our. 2 Heat a pot of oil to 180°C. Working in batches, add a handful of noodles to the oil and fry for approx. 2-3 minutes or until golden. Drain on paper towels and set aside. 3 In a large bowl, combine the beef, corn fl our and salt, and toss together to coat. 4 Heat the sesame oil in a large non-stick frying pan or wok over a medium-high heat. Add the beef strips, frying for approx. 5 minutes or until golden. Remove from the heat. Transfer to a plate and set aside. 5 Crush the garlic cloves and ginger. 6 Place the wok back over the heat. Add in the chilli and coriander stir-fry and sauté for approx. 5 minutes or until fork tender. Add in the garlic, and ginger and sauté until fragrant, approx. 1 minute. Add the beef strips back to the pan along with the Thai red curry stir-fry sauce, black bean sauce, vinegar, water and honey. Bring to a simmer then remove from the heat. 7 Divide between four bowls, top with the crispy noodles and fresh coriander. 3cm piece fresh ginger 200g SpinneysFOOD Chilli and Coriander Stir-Fry SpinneysFOOD Thai Red Curry Stir-Fry Sauce 4 tbsp black bean sauce 1 tbsp rice vinegar 2 tbsp water 2 tsp SpinneysFOOD Organic Natural Honey To serve Handful of SpinneysFOOD Fresh Coriander 3 SpinneysFOOD Beef Stir-Fry Strips 1 SpinneysFOOD Chilli and Coriander Stir-Fry 4 SpinneysFOOD Thai Red Curry Stir-Fry Sauce 2 Green Village Fresh Egg Noodles MAKE IT WITH Spicy beef and black bean stir-fry with crispy noodles STIR-FRY MEAL DEAL VEGGIESPROTEINSAUCEBASEBASE 46 pg42-46_Weeknight Wonders_Jan_Feb_2023.indd 4612/21/2022 1:09:14 PM47 Plant power Wholesome vegan, vegetarian and light protein meal inspiration for the whole family 47 pg47_Plant power opener_Jan-Feb_2023.indd 4712/21/2022 1:09:35 PMWhether you’re vegan or fl exitarian, this high-protein, low-fat ingredient comes in a variety of forms. Try our recipes for tofu waffl es, shawarma and more Tofu PL ANT PO WER talk 48 pg48-51_Tofu talk_Jan_Feb_2023.indd 4812/21/2022 1:09:57 PMPL ANT PO WER 49 PL ANT PO WER BUFFALO FRIED SMOKED TOFU WITH BLUE CHEESE DIP To make this recipe vegan swap the butter for vegan butter or coconut oil, sour cream for vegan yoghurt, mayonnaise for vegan mayonnaise and blue cheese for 1 tablespoon of nutritional yeast. Prep time: 30 minutes Cook time: 20 minutes Serves: 2-4 For the smoked tofu 225g smoked extra fi rm tofu 150g SpinneysFOOD All-Purpose Flour 100ml SpinneysFOOD Bottled Drinking Water 300g panko breadcrumbs 1 tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper, freshly ground 2 tsp garlic powder 1 tbsp smoked paprika ½ tsp SpinneysFOOD Fine Cayenne Pepper SpinneysFOOD Pure Sunfl ower Oil, for deep-frying For the buffalo sauce 80ml hot sauce 125ml melted SpinneysFOOD Salted Butter 1 tbsp white grape vinegar ½ tbsp smoked paprika ¼ tsp Worcestershire sauce Pinch of SpinneysFOOD Fine Cayenne Pepper ¼ tsp SpinneysFOOD Fine Sea Salt For the blue cheese dip 100ml sour cream 2 tbsp mayonnaise 50g blue cheese 1 tsp lemon juice 1 tsp Worcestershire sauce 1 Squeeze out any excess water from the tofu and slice it into 8cm long fi ngers. 2 Place 100g of fl our in a medium-sized bowl. In a separate bowl, combine the remaining fl our and water to make a paste. Finally, in a large bowl, toss together the panko, salt, pepper and spices. 3 Working with one piece at a time, coat the tofu in fl our, then the paste and fi nally in the breadcrumb mix. 4 Heat a deep-fryer or pot of oil to 180°C. Drop the tofu into the fryer in batches and fry until crispy and golden. Drain on paper towels. 5 To make the buffalo sauce, combine all the ingredients in a small pot placed over medium heat and bring to a boil while whisking. Once the sauce begins to boil, remove from the heat and set aside. 6 Combine all the blue cheese dip ingredients in a bowl. 7 Toss the fried tofu and buffalo sauce together and serve with the blue cheese dip. VEGGIE 49 pg48-51_Tofu talk_Jan_Feb_2023.indd 4912/21/2022 1:09:58 PMNext >