Classic Take Away Recipes


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Serves 4. The vegetables in this dish are a great source of Vitamin C and a good source of fibre. It provides 3 portions of vegetables. As a non-vegetarian alternative, instead of the tofu use 2 chicken breasts finely sliced and added to the oil before the vegtables. Ingredients 2tsp. olive oil 250g. tofu 1 large red onion 100g mangetout 100g baby corn 100g green beans 500g jar Uncle Ben’s Thai Sweet Chilli sauce Method Cut the peeled onion into wedges and separate the petals, cut the mangetout in half on the diagonal, cut the babycorn lengthwise. Top and tail the green beans and cut in half Cut the tofu into strips Heat the oil in a wok or large pan, add the red onion and cook for 2 minutes, add the mangetout, green beans and baby corn. Stir-fry for a further 2 minutes then add half the jar of Sweet Chilli Sauce Add the sliced tofu and remainder of the jar of sauce. Ensure that the mixture is well mixed and heated thoroughly Serving Suggestion - Serve with Uncle Bens Wholegrain Rice Sweet and Sour Pork and Pepper An Alternative To Sweet & Sour Take Away. Serves 4. This is a healthy alternative to the popular takeaway as fillet of pork is particularly low in fat, peppers are a very good source of Vitamin C. It provides one portion of vegetables and is a good source of fibre. For fuss free peppers, cut off the top and the seeds should come too! Ingredients 2 tsp.olive oil 1 fillet pork approx 400g 1 red pepper 1 yellow pepper 1 green pepper 1 bunch spring onions 500g jar Uncle Ben’s Sweet and Sour Sauce Method Cut pork fillet into strips, slice peppers, and remove outer layer and root of spring onions Heat oil in wok or large saucepan and add pork strips gradually Add half the peppers continuing to stir-fry, add remainder Slice spring onions diagonally and add to pork and peppers with Uncle Bens Sweet and Sour Sauce. Cook for a final minute and serve Serving Suggestion - Serve with Uncle Ben’s Basmati Rice Lamb and Sweet Corn Korma Risotto A Tasty Alternative To Korma. Serves 4. This alternative to in Indian takeaway can be made from store cupboard ingredients using frozen mince, so a great midweek meal, plus it provides one portion of vegetables. To increase this you could add 100g of diced aubergine. You can use dried coriander leaf however fresh coriander will freeze for use in sauces, soups, casseroles and salad dressings. Whole chillies also freeze really well and save wastage Ingredients 100g Uncle Ben’s Long Grain Rice 300g lean lamb mince 30ml/2 tbs olive oil 100g onion, peeled and chopped 100g celery, diced 15ml/1 tbsp fresh green chilli, de-seeded and finely chopped 10ml/2tsp fresh ginger, peeled and coarsely grated 5ml/1tsp ground cumin powder 15ml/1 tbsp fresh coriander, chopped 700ml litre hot chicken stock 500g jar Uncle Ben’s Korma Sauce 200g can sweet corn kernels, drained Juice of half a lime 5ml/1tsp fresh mint, chopped -optional Garnish 15ml/ 1tbs fresh coriander, chopped Mint leaf Method Heat 1 tbs of oil in a wok and stir-fry minced lamb for 2 minutes. Spoon the cooked lamb into a dish and set aside Reheat the wok, add onions, celery, chillies, ginger, cumin, and one tablespoon of coriander and stir-fry for 2 minutes Cook the rice according to pack instructions and drain Mix the hot chicken stock and Uncle Ben’s Korma Sauce together and gradually stir into the rice mixture in small amounts, stirring continuously to prevent it from sticking to the wok. This will take approximately 10 minutes When all the liquid has been added, stir the lamb and sweet corn into the rice mixture, bring to a gentle simmer and cook for a further 10 minutes. Stirring occasionally Add the lime juice and serve hot Serving Suggestion - Garnish with the coriander and a mint leaf Chicken Korma & Mushroom Rice Speedy Chicken Tikka Lamb & Sweetcorn Korma Risotto Leek and Mushroom Risotto and Special Egg Fried Rice Football kit, clothes, games, toys and furniture.	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