Sue Shepherd Foods Recipes:
CHICKEN PILAF
Serves 4
Ingredients
3 tsp garlic-infused olive oil
450g skinless chicken breast fillet, diced
½–1 tsp chilli powder
1 tsp ground turmeric
3 cups (750ml) Sue Shepherd Vegetable Slow Cooked Stock
1 packet (375g) Sue Shepherd Slow Roasted Vegetables Tomato Pasta Sauce
1½ cups (300g) long-grain rice
½ green capsicum (pepper), diced
½ red capsicum (pepper), diced
1 stick celery, sliced
¼ cup (30g) frozen peas
lemon wedges, to serve
Method
1. Heat the olive oil in a large non-stick frying pan over medium–high heat.
2. Add the chicken, chilli and turmeric and cook until the chicken is nicely browned.
3. Reduce the heat to medium–low, add the Sue Shepherd Vegetable Slow Cooked Stock, the Sue Shepherd Slow Roasted Vegetables Tomato Pasta Sauce and the rice. Cover and simmer for 15-20 minutes.
4. Add the capsicum, celery and peas. Simmer, stirring occasionally, for 5-10 minutes or until the rice is tender. Add a little more Sue Shepherd Vegetable Stock, or water, if necessary.
5. Spoon into shallow bowls and serve with lemon wedges.
MEDITERRANEAN FRITTATA
Serves 6Ingredients
1 medium (150g) zucchini, halved and sliced
1 packet (375g) Sue Shepherd Red Wine & Italian Herbs Tomato Pasta Sauce
2 tsp olive oil
1 cup (100g) tasty cheese, grated
½ cup (60g) parmesan cheese, grated
½ cup (85g) fine rice flour
¼ cup (35g) gluten free cornflour
2 Tbsp olive oil, extra
6 eggs, lightly beaten
salt, freshly ground black pepper to taste
1 Tbsp torn basil leaves
Method
1. Pre-heat the oven to 170°C. In a non-stick fry pan, heat olive oil over medium heat.
2. Sauté zucchini and Sue Shepherd Red Wine & Italian Herbs Tomato Pasta Sauce. Cook until soft then transfer to a large mixing bowl.
3. Combine with cheeses, flours, extra oil, eggs, salt and pepper. Pour into a greased shallow baking tray (16 x 26cm). Sprinkle torn basil leaves evenly over top of mixture.
4. Bake in pre-heated oven for 20-25 minutes, or until firm and golden brown.
5. Allow to stand for five minutes before cutting into slices to serve.
SLOW ROASTED VEGETABLE PASTA WITH PECORINO CHEESE
Serves 4Ingredients
500g gluten free pasta
2 Tbsp olive oil
½ cup (80g) pine nuts
4 cups (130g) baby spinach leaves
1 cup (140g) Kalamata olives, pitted
1 packet (375) Sue Shepherd Slow Roasted Vegetables Tomato Pasta Sauce
4 Tbsp basil, chopped
2 Tbsp fresh parsley, chopped
⅔ cup (70g) pecorino cheese, crumbled
salt, freshly ground black pepper to taste
shaved pecorino cheese, extra
Method
1. Cook gluten free pasta in a large saucepan of boiling water, until just tender. Drain, return to the saucepan and cover to keep warm.
2. In a large heavy-based pan, heat olive oil over medium heat. Add pine nuts, toss until golden brown.
3. Add spinach leaves, olives, Sue Shepherd Slow Roasted Vegetables Tomato Pasta Sauce, basil and parsley. Cook until spinach wilted.
4. Add cheese to pan and heat until warmed through and slightly melted. Season with salt and pepper to taste.
5. Toss sauce through the cooked gluten free pasta then serve.
