Blenders New Product Launch Spring 2023

Teriyaki Sauce

A Japanese-style thick, sweet, and savoury sauce that is ideal with fish, meat or a vegetarian dish.

Honey Pineapple Teriyaki Chicken Wings with Pickled Ginger

Serves 4, Prep time: 10 minutes, Cooking time: 10 minutes

Ingredients:

1kg wings, split

300g Blenders Teriyaki Sauce

50g pineapple juice

50g honey

30g pickled ginger, finely cut into strips

20g sesame seeds

Method: Deep fry the wings until they are crispy and reach 75ºC. In a medium size bowl mix the Teriyaki sauce, pineapple juice and honey. Toss the wings in the sauce and serve with a sprinkle of ginger and sesame seeds on each portion.

Allergens: Soybean, Sesame.

Beef Teriyaki Noodle Stir Fry

Serves 4, Prep time: 1 hour, Cooking time: 10 minutes

Ingredients:

300g beef striploin, cut into thin strips

120g Blenders Teriyaki Sauce

2 carrots, julienne

100g snow peas, cut into strips

100g mushrooms, sliced

100g broccoli florets

1 red pepper, thinly sliced

1 green pepper, thinly sliced

300g egg noodles

10g sesame seeds

Method: Marinate the beef in 60g of the Teriyaki sauce for 1 hour. Heat a wok or large frying pan with some oil and stir fry the beef strips for 3 minutes stirring constantly. Add all of the vegetables and cook for a further 3 minutes. Meanwhile soak the noodles in boiling water for 1 minute and drain. Add the remaining sauce and noodles into the wok and heat for 2 minutes. Plate each portion and dress with sesame seeds before serving.

Allergens: Gluten, Egg, Soybean, Sesame.

Teriyaki Salmon with Roasted Sesame

Mangetout Noodles

Serves 4, Prep time: 10 minutes, Cooking time: 8 minutes

Ingredients:

4 salmon darnes

300g mangetout

300g cooked soba noodles

20g sesame seeds

80g Blenders Teriyaki Sauce

4 lime wedges

Salt and pepper

Method: Heat oil in a large frying pan. Season the darnes with salt and pepper. Panfry the salmon presentation side down for 3 minutes. Flip over and coat the salmon with half of the teriyaki sauce. Place in an oven at 180ºC for 3 minutes. Roast the sesame seeds on a tray for 3 minutes. In a pan, cook the mangetout with 2 tablespoons of water for 2 minutes. Add the cooked noodles and the remaining Teriyaki sauce. Heat for 2 minutes. To serve, place one portion of the noodles on a plate and top with a salmon darne. Sprinkle with the roasted sesame seeds and add a wedge of lime.

Allergens: Gluten, Soybean, Sesame, Fish.

Buttermilk Chicken Katsu Curry

Serves 4, Prep time: 8 hours, Cooking time: 25 minutes

Ingredients:

4 chicken fillets

250ml buttermilk

100g Blenders Curry Powder

2 cloves of garlic, crushed

100g panko breadcrumbs

300g Blenders Katsu Curry

280g of short grain rice

Oil for frying

Method: Put the buttermilk in a bowl and add the crushed garlic and curry powder. Whisk together until the powder has dissolved. Add the chicken fillets and cover with cling film and put in the fridge for at least 8 hours, preferably overnight. Remove the fillets and coat in breadcrumbs. Shallow fry in some hot oil until golden brown. Place on a baking tray and put into an oven at 170ºC for a further 10 minutes to ensure the chicken is cooked through. In a small pot, gently heat the Katsu Curry until piping hot. Cook the rice as per pack instructions. Place the cooked chicken fillet on a bed of rice, pour over the curry sauce and serve.

Allergens: Gluten, Milk, Mustard, Soybean, Celery.

Katsu Curry

A classic Japanese-style curry sauce with coconut, spices and soy sauce that is ideal with breaded chicken or pork.

Chefs Tips

Vegan Katsu Curry

Serves 4, Prep time: 20 minutes, Cooking time: 25 minutes

Ingredients:

500g firm tofu, cut into slices

250ml almond milk

2 garlic cloves, crushed

2 limes

1tsp Za’atar spice

100g vegan breadcrumbs

2 chillies, finely chopped

1 red pepper, sliced

1 green pepper, sliced

80g baby corn

4 spring onions, finely sliced

80g French beans

300g Blenders Katsu Curry

300g rice or noodles

Method: Pour the almond milk into a bowl and add the crushed garlic, chopped chillies, the juice and zest of the two limes, the za’atar spice and mix well. Slice the tofu and lay on some kitchen roll to remove the excess water. Put the tofu into the almond milk mix and cover for about 20 minutes. Heat a frying pan and add the oil. Remove the tofu from the almond milk and place in the vegan breadcrumbs. Gently place the breaded tofu into the hot oil and cook on each side for 3 to 4 minutes until golden brown. In a wok, stir-fry the remaining vegetables for 3 minutes and add the Katsu Curry Sauce. Cook until the sauce is heated through. Put the cooked tofu on a bed of rice or noodles. Gently pour the stir-fry curry on top and serve.

Allergens: Gluten, Soybean, Celery, Nuts, Sesame.

. Versatile cooking and dipping sauces for consistency in your kitchen

. Quick and easy to use, just add protein

. On trend, Asian inspired flavours

Massaman Curry

A rich curry sauce with coconut, spices, and lemongrass that marries so beautifully with meat, fish and vegetables.

Roasted Butternut Squash & Sweet Potato Massaman Curry

Serves 4, Prep time: 10 minutes, Cooking time: 40 minutes

Ingredients:

50g fresh ginger, peeled and thinly sliced

2 cloves of garlic, chopped

1 red onion, cut into 6 segments

500g sweet potato, peeled and cut into bite sized pieces

500g butternut squash, peeled cut into bite size pieces

500g Blenders Massaman Curry Sauce

1 lime, quartered

5g coriander, chopped

280g brown rice

Beef & Roasted Peanut Massaman Curry

Serves 4, Prep time: 15 minutes, Cooking time: 50 minutes

Ingredients:

600g beef striploin, cut into 2cm cubes

200g rooster potato, cut into 2 cm cubes

200g sweet potato, cut into 2 cm cubes

400g Blenders Massaman Curry Sauce

80g unsalted peanuts

1 red chilli, finely sliced

280g Jasmine rice

Method: In a heavy pot, brown the beef. While the beef is browning, roast the peanuts in a 200ºC oven for 5 minutes until golden brown. Leave peanuts to cool and then roughly chop. Add the Massaman sauce, sweet potato, potato and half of the peanuts to the beef. Stir together and simmer for 40 minutes or until the beef is tender. Serve on jasmine rice and sprinkle with roasted peanuts and sliced red chilli.

Allergens: Peanuts, Sesame.

Method: Toss the butternut squash, sweet potato, red onion, ginger and garlic in olive oil and season with salt and pepper. Roast in a 180ºC oven for 30 minutes or until soft. In a pot, warm the Massaman sauce. Add the roasted vegetables to the sauce and stir in. Serve with brown rice, a sprinkle of coriander and a lime wedge.

Allergens: Sesame.

Wild Prawn Curry

Serves 4, Prep time: 10 minutes, Cooking time: 15 minutes

Ingredients:

600g of large raw peeled wild prawns

200g diced potato

3 medium shallots, finely sliced

400g Blenders Massaman Curry Sauce

320g long grain rice

5g ground turmeric

5g coriander, torn

Method: Bring 2 litres of water to the boil, add the rice and turmeric. Stir well and cook until rice is tender. In a heavy pot, add olive oil, shallots and potato and cook for 5 minutes. Add the raw prawns and Massaman sauce and simmer for five minutes. Serve the curry with the turmeric rice and dress with coriander.

Allergens: Sesame, Shellfish.

Jalfrezi Sauce

This Indian-inspired spicy curry sauce made with tomatoes, chilli, green and red peppers will heat up meal options.

Lamb Jalfrezi with Cauliflower Rice

Serves 4, Prep time: 15 minutes, Cooking time: 1.5 hours

Ingredients:

600g lamb leg meat, diced

2 green peppers, chopped

2 red peppers, chopped

1 onion, chopped

400g Blenders Jalfrezi Sauce

Oil for frying

For the Cauliflower Rice

1 large cauliflower

1 lemon

4 spring onions, chopped

1 green pepper, finely chopped

Method: Pre heat the oven to 180ºC. In a medium saucepan heat some oil and gently sauté the onion and mixed peppers for 3 to 4 minutes. Add the diced lamb and cook for a further 5 minutes until the meat has browned. Add the Jalfrezi sauce and stir well. Transfer the contents of the pot to an ovenproof dish and cover with tinfoil. Place in the oven for about 1.5 hours.

To make the cauliflower rice; remove the outer leaves of the cauliflower and cut into small florets. Using a food processor, blend the cauliflower pieces until the same consistency as rice. Heat a pot with some oil, add the spring onion and green pepper. Cook for 3 minutes. Finally, add the cauliflower, season and continue to cook for 5 minutes. Finish the rice with a squeeze of lemon and serve.

Allergens: None.

Vegan Jalfrezi with Grilled Tofu

Serves 4, Prep time: 15 minutes, Cooking time: 20 minutes

Ingredients:

1 small head of cauliflower, cut into bitesize pieces

1 courgette, chopped

1 red onion, chopped

1 small head of broccoli, cut into bitesize pieces

1 red pepper, roughly chopped

1 yellow pepper, roughly chopped

1 green pepper, roughly chopped.

400g tofu

400g Blenders Jalfrezi Sauce

280g basmati rice

5g ground turmeric

To serve: Poppadoms, Blenders Apple & Chilli Chutney

Method: Bring 2 litres of water to the boil, add the rice and turmeric. Remove excess moisture from the tofu, slice and leave to marinade in 200g of the Jalfrezi. Prep all the vegetables and add to a hot pan. Gently sauté for about 10 minutes. Remove tofu from sauce. Add the Jalfrezi sauce to the pan and reduce the heat to low, continue to cook for 10 to 15 minutes. Place the tofu on a baking tray under a hot grill for about 5 minutes on each side. When the tofu is cooked place into the cooked Jalfrezi and gently combine. Serve with basmati rice. Also serve with some poppadoms and a side dish of Apple & Chilli Chutney.

Allergens: Soybean.

Indian Spiced Salmon & Prawn Jalfrezi with Basmati Rice

Serves 4, Prep time: 1 hour, Cooking time: 20 minutes

Ingredients:

400g fresh salmon, cut into bitesize chunks

200g raw prawns, peeled

2 tsp of ground cumin

2 tsp of ground coriander

2 garlic cloves, chopped

10g fresh ginger, finely chopped

1 red pepper, chopped

1 green pepper, chopped

500g Blenders Jalfrezi Sauce

10g fresh coriander leaves

280g basmati rice, cooked

Method: Cut the Salmon into bitesize pieces. In a small bowl combine the coriander, cumin, garlic and ginger. Sprinkle over the salmon and allow to marinade for an hour. Heat a pan with a little oil and fry the salmon pieces for 3 minutes. Remove from the pan and set aside. In the same pan fry the prawns for 2 to 3 minutes, remove and set aside. Heat a saucepan with oil and add the red and green peppers, cooking on a medium heat for 2 to 3 minutes. Add the Jalfrezi sauce, reduce the heat to low and gently heat for 10 minutes. Add the salmon and prawns to the sauce and heat for about 5 minutes. Serve on a bed of basmati rice and garnish with the coriander leaves before serving.

Allergens: Fish, Shellfish.

Fajita Sauce

A spicy addition to meals, this Tex-Mex cooking sauce is a blend of tomato, peppers and chipotle chilli.

Beef Burritos

Serves 4, Prep time: 15 minutes, Cooking time: 10 minutes

Ingredients:

500g beef mince

400g black beans

400g Blenders Fajita Sauce

500g rice, cooked

8 corn tortillas, large

100g guacamole

40g tomato, diced

40g red onion, diced

50g sour cream

50g iceberg lettuce, shredded

40g cheese, grated

5g coriander

Method: In a large pot brown the mince. Add the black beans and fajita sauce and simmer for 5 minutes. Warm the corn tortillas in an oven. Pile the rice and beef along each tortilla, sprinkle with toppings and finish with coriander. Fold and roll the burrito and serve. Alternatively consider having guacamole, sour cream and grated cheese on the side to allow customers make themselves.

Allergens: Milk, Gluten.

Mexican Pit Beans with Chorizo

Serves 10, Prep time: 5 minutes, Cooking time: 30 minutes

Ingredients:

300g red kidney beans

300g pinto beans

50g chorizo, diced

225g Blenders Fajita Sauce

2 red onions, chopped

10g coriander, chopped

Method: Drain the kidney beans and pinto beans in a strainer. Heat the chorizo on a medium heat for 3 minutes. Add the red onion and continue to cook for a further 2 minutes. Add the Fajita Sauce and finally the beans, combining all the ingredients and reduce the heat to low. Cook for about 25 minutes. Before serving add the chopped coriander. Serve as a side dish with barbequed meat, rice or a baked potato.

Allergens: None.

Chicken Fajitas with Toasted Corn

Tortillas and Sour Cream

Serves 4, Prep time: 1 hour, Cooking time: 10 minutes

Ingredients:

8 corn tortillas

2 chicken breasts, finely sliced

1 red onion, finely sliced

1 red pepper, finely sliced

1 red chilli, finely chopped

1 tbsp ground coriander

1 tsp ground cumin

2 cloves of garlic, crushed

Juice of 1 lime

4 tbsp rapeseed oil

20g Jalapenos, chopped (optional)

240g Blenders Fajita Sauce

100g sour cream

Method: Mix the spices, garlic, rapeseed oil and lime juice in a large bowl. Season with salt and pepper. Add the chicken and allow the spices to infuse for about an hour. Heat a frying pan or skillet until very hot. Pan-fry the chicken and chopped vegetables for 5 minutes moving constantly. Add the Blenders Fajita sauce and continue to cook for a further 5 minutes until piping hot. Warm the tortillas in an oven for 5 minutes. Serve the chicken on the tortillas with some sour cream and chopped jalapenos for extra spice!

Allergens: Gluten, Milk.

Classic Dressing

Mexican Inspired Sauces

Watercress, Comice Pear & Goats Cheese Salad

Serves 4, Prep time: 10 mins, Cooking time: 0 mins

Ingredients:

160g Goats Cheese

4 comice pears

200g watercress

Juice of ½ a lemon

10 mixed heirloom tomatoes

60g Blenders Classic Dressing Black Pepper

Method: Prepare the watercress, rinsing in cold water and drain. Arrange the watercress in 4 salad bowls. Cut the pears in half, remove the core and slice into bitesize pieces. Place in a bowl and add the lemon juice. Slice the goats cheese and the tomatoes. Arrange the tomatoes, pears, and goats cheese on top of the watercress and season with black pepper. Finally, drizzle the salad with the Classic dressing and serve.

Allergens: Milk, Mustard.

Brussels Sprout Slaw

Serves 8, Prep time: 10 minutes, Cooking time: 5 minutes

Ingredients:

800g Brussels sprouts, grated or finely chopped

2 carrots, peeled and grated

80g toasted pine nuts

4 small shallots, finely chopped

4 tbsp Blenders Cranberry Sauce

120ml Blenders Classic Dressing

Method: Finely grate the carrot and place in a bowl. Peel the Brussels sprouts and cut off the stem, place on a chopping board and slice finely. Chop the shallots and mix the ingredients together. In a small bowl combine the Cranberry sauce and Classic dressing and add to the mixed vegetables. Put the pine nuts on to a hot pan. Gently toss the pine nuts in a hot pan for 2 to 3 minutes until the colour turns brown. Combine all the ingredients together and chill in the fridge for about 10 minutes and serve.

Allergens: Nuts, Mustard.

Fajita Sauce Recipes

A simple and versatile dressing with a hint of honey, mustard and herbs. Sometimes classic is best.

Baby Potato and Crispy Bacon Salad

Serves 8, Prep time: 10 minutes, Cooking time: 30 minutes

Ingredients:

1kg baby potatoes

200g smoked bacon

1 bunch of chives, chopped

200g Blenders Classic Dressing

1 small head of celery, chopped

4 gherkins, chopped

1 red onion, chopped

Method: Place the baby potatoes into salted water and gently boil for about 30 minutes until cooked. Strain and allow to cool. Cut the potatoes into quarters and put into a bowl. Place the bacon on to greaseproof paper and bake in an oven at 180ºC for 20 minutes until crispy. Remove from the oven and allow to cool. Chop the gherkins, red onion, and celery and add to the potatoes. Slice the crispy bacon and combine all the ingredients with the Classic dressing. Garnish with the chopped chives and serve.

Allergens: Celery, Mustard.

Soy & Ginger Dressing

Classic Asian flavours of Soy Sauce, Ginger and Sesame Oil make this the perfect dressing for salads, stir-fries or as a finishing drizzle on a bowl of ramen.

Asian Chargrilled Steak Salad

Serves 4, Prep time: 15 minutes, Cooking time: 6 minutes

Ingredients:

2 ribeye steaks

2 avocados, peeled and sliced

2 heads of romaine lettuce

2 beef tomatoes, sliced

1 cucumber, sliced

4 tsp sesame seeds, toasted

1 red onion, sliced

180ml Blenders Soy & Ginger Dressing

Chicken, Edamame Bean and Cashew

Salad

with Soy & Ginger Dressing

Serves 4, Prep time: 10 minutes, Cooking time: 5 minutes

Ingredients:

2 chicken breasts, sliced

¼ head of red cabbage, sliced

2 carrots, cut into thin julienne strips

1 small red pepper, cut into thin strips

1 small green pepper, cut into strips

1 red onion, thinly sliced

60g shelled edamame beans

60g unsalted cashew nuts

120g Blenders Soy & Ginger Dressing

2 tsp toasted sesame seeds

30g baby spinach leaves

5g coriander, chopped

Method: Slice the chicken and pan fry on a hot pan for 5 minutes. Remove from the heat and toss in sesame seeds. In a salad bowl, combine all the other ingredients, add the chicken pieces and dress with soy and ginger dressing.

Garnish with chopped coriander.

Allergens: Soybean, Sesame, Nuts.

Method: Place the steaks into a shallow bowl and marinade with the Soy & Ginger dressing for 15 minutes (approx. 80ml). Arrange the romaine lettuce leaves on a serving platter and add the red onion, tomato, cucumber and avocado. Place the steaks on the grill for 3 minutes each side. Remove from the heat, cover with tinfoil and allow to rest. Slice the steaks thinly and place on top of the salad. Drizzle the remaining Soy and Ginger dressing and finish off with a sprinkle of toasted sesame seeds.

Allergens: Soybean, Sesame.

Hot Smoked Salmon Noodle Salad with Soy & Ginger Dressing

Serves 4, Prep time: 10 minutes, Cooking time: 3 minutes

Ingredients:

160g barbequed hot smoked

salmon

340g egg noodles

100g sugar snap peas

1 head of pak choi, sliced

4 spring onions, thinly sliced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

40g broccoli florets

100g Blenders Soy & Ginger Dressing

1 small bunch of coriander, chopped

1 red chilli, sliced (optional)

Method: Boil a pot of water with a pinch of salt. When it boils remove from the heat and add the egg noodles and stir. After 1 minute strain the noodles, add half of the dressing and set aside. Slice the peppers, spring onion, sugar snap peas, and place in a bowl. Add the broccoli and the pak choi. Divide the noodles into individual bowls and add the sliced vegetables. Remove the skin from the salmon, flake and add to the salad bowls. Finally drizzle on the remaining Soy & Ginger dressing and serve chilled. For some extra spice add the red chilli. Top with coriander.

Allergens: Fish, Soybean, Sesame, Egg, Gluten.