- 1 Chopped Chicken,
- 1½ tablespoons Whittingtons Onion Flakes or 1 large onion,
- 1 clove of garlic,
- 2 tablespoons of Whittingtons Rajah Madras Curry,
- 2 Whittingtons Bay Leaf,
- 3 medium carrots,
- 2 potatoes.
- 1 glass of good white wine,
- sufficient chicken stock,
- 4 tablespoons of oil.
- Whittingtons Spicy Cranberries,
- salt and pepper to taste.
Finely chop the garlic, dice the onion or soak the onion flakes in water for 10 mins. Drain before using the onion flakes. Heat 2 tablespoons of oil in a frying pan. Add the onion and garlic and sauté till golden. Add bay leaves, chopped carrots, potatoes & curry powder. Cook for a few minutes then put in casserole dish.
Add remaining oil to the frying pan & fry chicken pieces until brown, add white wine, reduce for few minutes. Place the chicken with the other ingredients in the casserole dish. Add stock to cover the chicken and cook in a moderate oven or on stove top until tender.
Serve with rice, Greek yogurt and spicy cranberries.
Tip: Use Whittingtons Lemon Myrtle Curry or Whittingtons Exotic Indian Mild Curry for a different flavour.
Green Beans With Ginger
- 400g of green beans,
- 1 clove garlic 2 tablespoon Olive Oil,
- 1 tablespoon Whittingtons Ground Ginger,
- 1½ cup stock or water.
- Few slivers toasted almonds.
Finely chop the garlic. Dice the onion or soak the onion flakes in water for 10 minutes. Drain before using. Top and tail beans, removing strings if necessary. Heat oil in shallow pan, saute onion and garlic. Add beans. Stir and turn them in the oil for a few minutes. Add ground ginger, stock or water. Cover with a lid & simmer gently for 5-7 minutes. Sprinkle with toasted almonds.
Serves 4 to 6 people
- 1½ tablespoons Whittingtons Onion Flakes or 1 large onion
- 500g beef mince
- 2 dessert spoons tomato paste
- 2 teaspoons Whittingtons Mexican Chili Seasoning or Whittingtons Taco Seasoning,
- 1 or 2 Whittingtons Bay Leaves.
Dice the onion or soak the onion flakes in water for 10 minutes. Drain before using. Saute in a little oil until transparent & soft. Add mince and other ingredients. Cook for 20 minutes. Add a little stock or water if too dry. To make it hotter add more Mexican Chili Seasoning, oregano, chili & garlic. Vegetarians can use red pinto beans instead of meat.
Serve in Taco shells with grated cheese & chopped tomatoes.
- 8 lamb shanks or 4 lamb fillets
- 1 onion diced
- 2 cloves garlic crushed
- 2½ tablespoons Whittingtons Moroccan Spice (or use 1½ tablespoons of Whittingtons Harissa, or Chermouls, or Ras El Hanout)
- 3 medium diced carrots
- 1 tin of peeled tomatoes diced (450g)
- 500ml of chicken stock
- 4 tablespoons of olive oil
- half juice of a lemon
- 12 pitted prunes or apricots.
- Garnish with fresh parsley.
- Salt & pepper to taste.
Crush the garlic. Dice the onion. Heat 4 tablespoons of oil in a pan. Add the onion and garlic and saute till golden. Add diced carrot, lemon juice, one tablespoon of Whittingtons Moroccan Spice. Brown the lamb shanks, cook for 10 minutes.Transfer to an oven proof dish, add the tin tomatoes, the chicken stock and 1 tablespoon of Whittingtons Moroccan Spice. Cover with foil and bake for two hours at 160 degree (Celsius) in a pre-heated oven, add the pitted prunes cook for further 10 minutes. Serve with rice or couscous. If using Lamb fillets reduce cooking time to 1 hours 10 min or until tender. Note you may want too use less spice if you are using Chermoula , Ras El Hanout or Harissa. These spices are hot.
For 4 to 6 people (medium strength)
- 750g prawns (shelled and cleaned)
- 4 tbsp. Olive oil
- half of a packet of Whittingtons Saffron Strands
- 1 tsp. Whittingtons Coriander Ground
- 1 tbsp. Whittingtons Australian Seasoning
- 1 fresh chopped Chilli
- 2 tbsp. Whittingtons Exotic Indian Mild Curry
- 1 tsp. Whittingtons Ginger Ground and 2 cloves of Garlic (crushed)
- 1 Onion (finely chopped)
- 1 Whittingtons Cinnamon stick
- 500g tin tomatoes
- half Lemon (juice and zest)
- 4 tbsp. fresh chopped Coriander
- 1 tin Coconut cream
1. Mix together coriander, Whittingtons Australian seasoning, ginger, chilli and curry powder, make into a paste with a little water.
2. Crush the saffron strands, 3. Heat the oil in a fry pan and saute the prawns add the saffron (do not overcook). Season with salt and cracked pepper. Drain and set aside.
3. In the same pan gently fry the onion and garlic until golden brown.
4. Stir in the spice paste and cook for a minute or so before adding the tomatoes. Add 300ml hot water. Squeeze in the lemon juice and zest, coconut cream and simmer gently until thickened. Remove the cinnamon stick.
5. Add the prawns and toss through.
Serve on top of steaming hot rice and garnish with chopped coriander leaves.