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Recipes

  • Chicken Breast with Zesty Lemon and Mushroom Sauce

    Chicken Breast with Zesty Lemon and Mushroom Sauce
    Chicken Breast with Zesty Lemon and Mushroom Sauce.
    Recipe by Barry Horne.
    Serves 4 people.
    Ingredients:
    - 4 chicken breasts
    - 250g chestnut mushrooms 
    - 2 lemons
    - 100g spinach
    - 2 galic cloves (chopped)
    - 250ml chicken stock
    - 100ml double cream
    - 500g tagliatelle 
    - 15g butter
    Method: 
    Place a large pan on a medium high heat. Season the chicken breasts and sear to get a nice golden colour. Remove from the pan when you have a nice colour and place to one side.
    Add a small knob of butter and add the mushrooms and cook on a high heat until they start to brown, add the garlic and season well.
    Add the chicken stock and reduce by half, add the cream and reduce the heat. 
    Stir in the spinach and grate the zest of the lemons into the sauce and also add the juice of one of the lemons, add the chicken back in and leave to cook for 7-8 mins or until the chicken is cooked through.
    Check for seasoning and serve with some lightly buttered tagliatelle.
  • Mimi’s Pasta & Sausage Bake by Miriam Cooper

    Mimi’s Pasta Sausage Bake by Miriam Cooper
    Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.
    A simple pasta bake is a weeknight staple in our house because I can prep it ahead and assemble everything into one oven-proof dish. After the rush from the school gates to home, everything is then ready to go for dinner, with minimum hassle. I would serve this with green peas or green beans.
    Ingredients:
    - 10 Provenance kids sausages
    - 2 tablespoons olive oil
    - 1 organic onion, peeled and finely diced
    - 1 stick of celery, trimmed and finely diced
    - 1 medium carrot, peeled and finely diced
    - 2 garlic cloves, peeled and crushed
    - 2 sprigs fresh rosemary, one finely chopped and one broken into small sprigs
    - 2 400g tins organic plum tomatoes 
    - 1 teaspoon brown sugar (optional)
    - 250g dried rigatoni pasta
    - 1 ball mozzarella (125g)
    Method:
    Pre-heat the oven to 180C (fan oven).
    To make the homemade tomato sauce:
    take a shallow pan and add 1 tablespoon of olive oil and the diced onion, celery and carrot. Sauté the vegetables gently over a medium heat for 10 mins, until softened. Next, add the crushed garlic and chopped rosemary, stir continuously for 1-2 mins. Pour in the plum tomatoes and add 1/2 a can of cold water. Bring up to a gentle boil, reduce the heat and simmer for 15-20 mins, the sauce will cook through and reduce. To finish the sauce, add 1 teaspoon of brown sugar, then season with salt & pepper. Once cool, you can also blend with a hand blender until smooth and set aside. I skip this step and prefer the sauce to have texture, so this is completely optional.
    Cook the pasta:
    Meanwhile, bring a large pot of water to boil and cook the rigatoni, according to the instructions. Undercook the pasta by 2 minutes, so that it is truly al-dente, as the pasta will continue to cook when you bake it in the oven. Once the pasta has reached al-dente, drain and discard the cooking water. Set aside.
    Cook the meatballs:
    Whilst the pasta is cooking, take a shallow pan and add a little oil. Take each sausage and press the meat out of the skin. Rolling the sausage meat into a mini meatball. Each Provenance kids sausage should give you 2 mini meatballs. Add them to the pan and brown lightly on each side, in batches (5-8 mins each). Set aside the browned sausage meatballs on a warm plate.
    Assemble the pasta bake: 
    Take an oven proof dish and a little tomato sauce to the bottom. Next add the al-dente pasta and dot with the browned meatballs. Once all the pasta and meatballs have been added to the dish, in an even layer, pour over the remaining tomato sauce. Finally, add slices of mozzarella to top the dish and finish with small sprigs of rosemary. If preparing ahead, set-aside the dish to cool now. Cover and refrigerate. 
    Cook the pasta bake:
    Drizzle the top of the dish with one tablespoon of olive oil. Place the pasta bake in the centre of the oven at 180C (fan oven) for 25 mins until bubbling and golden. The mini meatballs should be cooked through and the top lightly browned, the mozzarella melted. Cool a little and serve alongside green vegetables.
  • Cheat's Biriyani with Lamb Koftas by Barry Horne

    Ingredients; (serves 4)
    8 lamb koftas
    Shemin’s curry paste
    1 can tinned tomatoes
    2 onions 
    750g cooked basmati rice
    saffron (small pinch) steeped in some hot water.
    10g coriander 
    1 green chilli
    vegetable oil to fry onions
     
    Method:
    Put a large pan on a medium high hob, add a good glug of vegetable oil and leave to heat.
    Slice the onions and fry in the oil in batches until they start to caramelize, drain on some kitchen paper.
    Get rid of the oil in the pan and, using the same pan, fry the lamb kofta to colour.
    Place them in an oven proof dish and in the same pan add the curry paste and fry for 1 minute. Add the chopped tomatoes and cook for a further 2-3 mins, season to taste and pour on top of the kofta.
    Layer the fried onions on top and then add the cooled cooked basmati rice, spread over evenly and then pour over the saffron water.
    Cover with some foil and bake at 180 degrees C for 25-30 mins. Garnish with some chopped coriander and sliced green chilli.
  • Mimi’s Bean and Beef Family Style Chilli by Miriam Cooper

    Provenance Kids

     

    Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.
    This recipe heroes a beautiful Provenance Village Butcher beef mince, which is a great ingredient for making some delicious back to school recipes. This family style chilli is packed with nutrition, with the addition of mixed beans. The key to making this a fun dish for the family to enjoy is serving it alongside a variety of fun toppings, or “fixings”. I give lots of ideas below.
     
    Recipe serves 4-6 people, depending on appetite!
     
    Ingredients
    ~~
    450g Provenance Village Butcher lean beef mince
    2 tablespoons olive oil
    1 large organic red onion, peeled and diced
    2 carrots, peeled and diced
    1 large red pepper, trimmed and diced
    3 garlic cloves, peeled and crushed
    ½ teaspoon ground cumin
    ½ teaspoon dried oregano
    2 tins of organic plum tomatoes
    2 tin of organic mixed beans (red kidney beans, cannellini beans, butter beans, chickpeas), drained and rinsed in cold running water
    400ml water
    2-3 spring onions, trimmed and diced
     
    To serve
    Cooked rice, for 4-6 people
    Grated mild cheddar cheese
    Natural Yogurt
    Tortilla Crisps
    Avocado chunks, tossed in fresh lime juice
    Finely shredded purple cabbage, raw this offers colour and crunch
    Pickled Jalapenos, for those that like heat
    Fresh Lime Halves
     
     
     
    Method
    ~~
    In a large cooking pot add 2 tablespoons olive oil, the chopped onion and pepper. Sauté for 5-10 minutes until softened.  Add the beef mince, turn up the heat to brown the meat. Once the beef is well browned, add the crushed garlic, ground cumin, dried oregano, plum tomatoes, brown sugar (if using) and water. Finally, add the drained beans, then stir everything and bring to a gentle boil. Reduce the heat and leave the chilli to simmer away for 25-30 minutes, the sauce will reduce and thicken.
     
    Meanwhile prepare all the delicious toppings and lay them out on a big platter in small bowls, or straight onto the table.
     
    Once the chilli is cooked, remove from the heat and scatter with diced spring onions. Serve warm with big bowls of rice, everyone can then add their own toppings.
     
  • Chicken schnitzel with caper brown butter, mashed potato and fried egg by Barry Horne

    serves 2

     Ingredients: 

    4 x chicken schnitzel (2 per person)

    100g unsalted butter x 100g (cubed) (if you can find half salt butter this works better)

    1tsp capers 

    1tsp chopped parsley 

    2 x eggs x 2 (eggs with a good rich yolk)

    1 lemon

    salt

    vegetable oil to fry

     

    To serve:

    1 portion of Provenance mashed potato

    1 jar of Drivers pickles red cabbage

     

    Method:

    Put a large frying pan on a medium high heat and add a good amount of vegetable oil, you need to be covering the bottom of the pan in order to get a good fry on the schnitzel.

    When the oil is nice and hot ( but not smoking), take care and slowly lay the schnitzel in the pan. Cook them in batches of two at time so not to overcrowd the pan.

    Cook on each side for around 2-3 mins

    Place the cooked schnitzel on kitchen paper to drain and leave in a warm place, or an oven at 100 degrees.

    Drain off some of the oil somewhere safe, leaving a small amount in the pan and fry your eggs.

    In the meantime heat up a small saucepan on a high heat. When hot add the diced butter. It will start to melt quickly, keep an on it as you want to get to a nut brown colour, ou will smell this also. The fat solids in the butter start to burn but it gives and amazing aroma and flavour.

    When it’s at the perfect colour add the juice of  the lemon and take off the heat. Add the caper and parsley, season with a small pinch of salt and it’s ready to go.

    To serve, heat up your mash according to the instructions, and serve a good portion of potatoes on the plate. Add two crispy schnitzel, a fried egg and some of the red cabbage per plate. Give the butter sauce a good mix and spoon over the schnitzel and enjoy.