Homemade Summer Fruit Popsicles with Chef Manuel
AUGUST 2018
More recipes inside! Recipes on pages 11 to 14
Prepared by Chef Manuel
Special Opening Hours: Wednesday 15th August – Santa Marija – Open from 9am to 6pm
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What’s In Store this August PAGE
11 Loyalty Scheme
Authentic Cuisines right at your fingertips as prepared by Chef Manuel PAGE
06 PAGE
17
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“No one deserves to be hungry – Donate today” On the occasion of their 25th Anniversary, Green Skips Group have partnered with the Malta Community Chest Fund Foundation to embark on The National Food Drive.
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August 2018
~Recipes~ Beef Teriyaki Buddha Bowl With Coconut Jasmine Rice Serves 2 Ingredients:
Method:
Start this recipe with the rice. Rinse it well under water and place into a saucepan with the coconut milk, minced garlic and ginger, chilli flakes and water. Season with salt and bring to the boil. Lower the heat and cook for 10-12 minutes once the water begins to boil. Meanwhile, brush the sirloin beef steaks with 1 tbsp teriyaki sauce. Heat the oil in a griddle pan and quickly seal the meat on both sides (Alternatively cook on the BBQ) Brush the remaining teriyaki sauce
For the Coconut Jasmine Rice: -- 1/2 Cup Tesco white jasmine rice -- 1 x 200ml tin Tesco coconut milk -- 1 Cup water -- Good pinch of salt -- 1 tsp Tesco minced ginger & garlic -- Pinch chilli flakes You will also need: -- 2 sirloin steaks, fat removed -- 2 tbsp Tesco teriyaki sauce -- 1 tbsp oil -- 1 handful mixed salad leaves -- 1 avocado, peeled & sliced -- 10 cherry tomatoes, halved -- 2 tbsp toasted cashew nuts -- 1 tbsp bean sprouts
ONLY
ONLY
€1.89
Manuel
on the sirloin and continue to cook to your liking, preferably not more than medium. Leave to rest for a few minutes. To put the Buddha bowl together, spoon the rice into 2 medium serving bowls. Drizzle over any juices left in the pan from cooking the beef. Cover with the salad leaves. Slice up the cook beef steaks and place into the middle of the bowl. Arrange the cherry tomatoes, sliced avocado, bean sprouts and cashew nuts decoratively around the beef and serve immediately.
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€0.99
By Chef
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€2.79 150ml
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400ml
95g
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~Recipes~ By Chef
Manuel
Grilled Halloumi & Chicken with Chickpea Pesto Salad Method: Start this recipe with
Serves 2 Ingredients:
-- 2 chicken breasts, halved horizontally -- 1 tsp dried Tesco rosemary -- 1/2 tsp Tesco garlic granules -- Salt & pepper -- 1 tbsp olive oil -- 1 x 200g packet halloumi cheese -- 1 x 400g tin Tesco chickpeas, drained -- 1 x 285g jar Tesco roasted pepper antipasti -- 10 black kalamata olives -- 1 heaped tbsp Tesco green pesto -- 1 handful rucola leaves -- Drizzle extra virgin olive oil
ONLY
€0.85 400g
12
ONLY
€1.99 190g
ONLY
€3.45 285g
the chicken. Season well with salt and pepper, dried rosemary and the garlic granules. Heat the oil in a griddle pan and cook the chicken for a few minutes on each side (Alternatively cook on the BBQ). Meanwhile, prepare the salad by mixing together the chickpeas, roasted peppers, olives and green pesto together in a large bowl. Add in 2 tbsp of oil from the pepper antipasti, rucola leaves and season with a little salt and pepper. Mix together well and put aside. When the chicken is cooked, remove from the pan. Slice the halloumi cheese into 4 slices and quickly grill for a minute on both sides in the same pan. To serve, spoon the chickpea salad into large deep plates and place the grilled chicken and halloumi cheese on top. Drizzle over a little extra virgin olive oil and serve.
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Vegetarian Emmer Wheat & Feta Aubergine Involtini Serves 4 Ingredients:
-- 2 large aubergines, sliced lengthwise -- 2 tbsp olive oil -- 150g Tesco quick cook emmer wheat -- salt & pepper -- 10 Tesco sundried tomatoes, chopped -- 2 tbsp chopped fresh parsley -- 2 tbsp chopped fresh basil -- 2 tbsp toasted pine nuts -- 150g feta cheese -- 1 jar 190g Tesco sundried tomato paste -- handful fresh rucola leaves -- good drizzle extra virgin olive oil for serving
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€1.75 00g
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€2.19 190g
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€3.49 285g
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Lamb Koftas with Mixed Bean & Avocado Salad with Tzatziki Serves 4 Ingredients: Method: Start this recipe by frying the Aubergine slices in a griddle pan with the oil for 2 minutes on each side to brown. Place onto a baking tray and continue to cook in the oven for 6-8 minutes. Also, cook the Emmer wheat in a pan of boiling water for 10 minutes. When ready, drain away the water and place into a large bowl. Season well with salt and pepper and add in the sun dried tomatoes, parsley, basil, pine nuts and crumble in 100g of the feta cheese. Mix together well. When you are ready to put this dish together, lay the Aubergine slices onto a chopping board. Spread over a little of the Tesco Sundried Tomato paste onto each Aubergine slice. Spoon over the Emmer wheat filling and roll up tightly. Repeat the process with all the Aubergine slices. To serve, place the involtini side by side on a serving dish and top with a few rucola leaves on top. Crumble over the remaining 50g feta cheese, drizzle over a little extra virgin olive oil and serve.
For the Lamb Koftas: -- 600g lamb mince (or beef and lamb mixed) -- 1 small red onion, cut into chunks -- 1 tsp Tesco minced garlic granules -- 1 tsp Tesco dried coriander leaf -- 1 tsp Tesco dried parsley leaf -- 1 tsp Tesco ground cumin -- 2 tsp Tesco harissa seasoning -- Wooden skewers, soaked in water For the Tzatziki: -- 1 small cucumber -- 170g greek yogurt -- 1 clove garlic, finely chopped -- handful mint leaves, chopped -- 2 tsp lemon juice -- 2 tbsp extra virgin olive oil -- Salt & pepper
ONLY
€1.29
ONLY
€0.79
ONLY
€1.75
For the Salad: -- 1 x 265g tin Tesco mixed bean salad -- 12 cherry tomatoes, halved -- 1 avocado, peeled and chopped -- 2 tbsp olive oil -- juice half lemon -- salt & pepper
Method: Start this recipe by placing all
the kofta ingredients into a food processor and blitz together for 20 seconds. Allow to sit for 20 minutes to infuse before squeezing the meat mix onto the wooden skewers. Meanwhile, make the Tzatziki. Peel and deseed the cucumber and grate. Sprinkle over a little salt and allow to sit for 10 minutes before squeezing out the water. Place into a bowl with the remaining tzatziki ingredients and mix together well. Place into the fridge to chill. To make the salad, mix all the ingredients together and season with salt and pepper. Finally, grill the lamb Koftas in a griddle pan or on the BBQ for about 5-6 minutes on each side. To serve, spoon the bean salad onto plates, lay the cooked Koftas on top with the Tzatziki on the side in small bowls. ONLY
€1.15
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€1.55 ONLY
€0.95 400g
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~Recipes~ By Chef
Healthy Smoothie Yogurt Fruit Lollies Ingredients:
-- 1 bag Tesco frozen mango chunks -- 250g Greek yogurt -- 300ml Tesco no added sugar orange juice -- Plastic lolly forms or -- 1 bag 500g Tesco frozen mixed fruits or summer fruits -- 250g Greek yogurt -- 300ml Tesco no sugar cranberry juice -- Plastic lolly forms
Method: Place the frozen fruit and juice into a liquidizer and blitz together for 15 seconds. Add in the fruit juice and continue to blitz till smooth. For a marbled effect in the lollies, do not mix in the Greek yogurt completely. Spoon the mixture into your lolly forms, insert the stick and lid and freeze for at least 3-4 hours. 14
Manuel
Coffee & Amaretto Frozen Ice-Cream Lollies Ingredients:
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€3.85 500g
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1L
1L
€0.89 €0.99
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€3.25 500g
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€2.89 500g
-- 1x 500g tub Tesco vanilla ice-cream -- 2 tbsp Tesco finest Colombian sweet and nutty coffee granules -- 2 large shots amaretto liqueur -- Plastic lolly forms
Method: Start this recipe by making to large cups of strong coffee using the 2 tbsp of coffee granules. Add in the Amaretto liqueur and allow the coffee to cool down completely in the fridge for 15 minutes. Next, remove the ice-cream from the freezer and allow to soften for 3 minutes. ¾ fill the lolly pop moulds with the vanilla ice-cream then fill to the top with the chilled amaretto coffee. Insert the stick and lid and freeze for 3-4 hours. ONLY
€4.49 100g
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