Our Recipes

Spicy Mexican Fajitas

Spicy Mexican Fajitas -
Just Add Chicken or Tofu

Preparation
Wash all your vegetables before preparation
• Small Red Onions (Peel and chop into thick strips)
• Small Red & small Yellow Bell Peppers
(Cut into long thin strips)
• Mild heat Chilli (Finely chop.
Keep the seeds if you like some heat)
• Small Tomatoes. (Finely chop)
• Spring Onion (Finely chop)
• Clove of Garlic (Grate or mince)
• Lime (Squeeze and collect the juice)
• Fajita Spice (sachet)
• Tomato Salsa (sachet)
• Pack of Tortillas.

You will need
• 2 150g Skinless Chicken Breasts or 280g of Tofu
• 3 Tablespoons of Olive Oil
• Salt & Pepper

Cooking Method
1. Cut your chicken breasts into thin strips, or with tofu this works
really well crumbled.
2. To make the chicken or tofu marinade, mix half of the fajita spice
mix with 2 tablespoons of olive oil in a bowl. Add the chilli to
the mix, the garlic and the juice of the lime. Mix well with the
chicken/tofu. Season and leave to marinade for 10 minutes.
3. Meanwhile, make the tomato salsa in a small bowl by mixing the
contents of the salsa sachet with the chopped tomatoes, half the
spring onion and a teaspoon of olive oil. Season with a pinch of salt.
4. Heat a frying pan on a medium heat and fry the chicken strips or
tofu for 6-7 minutes or until thoroughly cooked. Place them to one
side and keep warm.
5. In the same pan turn to high heat, add half a tablespoon of oil
and add the peppers. Flash fry for 2-3 minutes then add the
remainder of the fajita spice mix and the onions. Stir fry for a
further 2 minutes or until the veg has started to colour.
6. To serve, take a tortilla, place some of the peppers and onions into
the middle, add some chicken or tofu and then a spoonful of salsa.
Finish with a sprinkle of the chopped spring onion, before rolling
up your fajita.
• Top Tip – wet your tortillas slightly and in a hot dry pan
toast them for 15 secs on each side.

Caribbean Jerk Vegetables

Caribbean Jerk Spiced Vegetables -
Just Add Chicken or Tofu

Preparation
Wash all your vegetables before preparation
• Eddoe (Peel & cut into wedges. Wash your hands
after handling)
• Small Red Bell Pepper (Cut into wedges)
• Small Yellow Bell Pepper (Cut into wedges)
• Medium size Sweet Potato (Peel & chop into
1cm thick circles)
• Small Red Onion (Peel and cut onion into 8 wedges)
• Ripe Mango (Peel and removes cheeks. Cut into 1/2cm size dice)
• Sprig of Thyme (Finely chop)
• Scotch Bonnet Chilli (Thinly slice.
TIP - Be careful! Don’t touch your mouth or
eyes until you have washed your hands)
• Lime (Cut in half. Juice one half,
keep the other half for garnishing)
• Caribbean Jerk Spice (sachet)
• Mango Salsa Mix (sachet)

You will need
• 2 150g Skinless Chicken Breasts or 280g of Tofu
• 6 Tablespoons of Vegetable or Olive Oil
• Salt & Pepper

Cooking Method
1. Preheat oven to 200˚c for fan ovens, 220˚c for conventional or
gas mark 7.
2. To make the chicken marinade, in a bowl mix half of the jerk spice
mix with 2 tablespoons of oil, a pinch of salt and the juice of half
the lime. Cut the chicken or tofu into thick strips and mix
thoroughly with the marinade. Put to one side.
3. In a very large bowl add the remaining jerk spice to 4 tablespoons
of the oil. Add the fresh thyme and a pinch of salt & pepper
and mix thoroughly. Add all the chopped vegetables (excluding the
Scotch Bonnet Chilli) and toss to thoroughly coat in the spice.
4. Fry the vegetables (excluding the Scotch Bonnet Chilli) on a
medium heat for 6-10 minutes until they are a golden-brown
colour, then transfer to an oven tray and roast for 20 mins.
5. Place the scotch bonnet chilli slices on a piece of tin foil and
separately roast alongside the vegetables.
6. Combine the chopped mango with the mango salsa mix in a bowl.
7. Reheat the frying-pan and fry the chicken for 6-8 minutes or
until cooked thoroughly.
8. To serve, place the roasted vegetables in the centre of a plate,
place the chicken over the top and to finish, spoon over the mango
salsa. Garnish with the remaining lime and the slices of scotch
bonnet chilli.