Recipes for a Grand Easter

Easter is a time to celebrate, reflect, rest and focus on most important decisions we have made so far and how they affect us. Since it’s a long break, we know the extraordinary women we have in our lives will be eager to cook up a storm for their families and we are all for it! A good way to celebrate this Easter holiday is to treat yourself to a grand feast you and your loved ones will never forget.

No doubt, mouths are already watering at the thought of an Easter feast, even more so those that have had to give up their favorite meals for lent. Well, the time is here to eat to your heart’s content.

There are so many dishes to pick from, however, we have picked two that we are sure will turn your family members to “Oliver Twists” and have them licking their hands, and craving for more. Just to make it interesting Grand Pure Soya Oil is sharing recipes to two yummy dishes to make your holidays last longer.

Happy Grand Easter from your favorite heart friendly oil Grand Pure Soya Oil 🙂

• 5 tbsp. of Grand Pure Soya Oil 

• 1 green pepper – halved, deseeded and shredded 

• 1 cup button mushrooms, trimmed and sliced (optional) 

• 1 rounded tbsp. of flour

• 150ml milk

• 1 tbsp. salt

• Freshly milled black pepper (Alternative: Cayenne pepper) 

• 250ml of the chicken stock

• Remove any skin and bones and cut the chicken flesh into chunky pieces.

• Cook slightly with 3 tbsp. of Grand Pure Soya Oil and seasoning (according to the size of chicken).

• Heat frying pan on a low heat cooker.

• Melt the butter in the frying pan.

• Add the prepared green pepper and sauté gently for five minutes to soften.

• Add the sliced mushrooms and fry for a further few minutes.

• Draw the pan off the heat and stir in the flour.

• Gradually stir in chicken stock and then the milk.

• Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.

• Add the cream and stir through.

• Season with salt and pepper.

• Add the pieces of chicken and heat through gently till thickens.

• Taste to determine taste 

Serve with any staple food of your choice; rice, spaghetti or macaroni pasta.

·• Salt and freshly ground black pepper

· • 2-1/2 teaspoons curry powder

· • 3 tablespoons of Grand pure soya oil (GPSO)

· • 1 medium yellow onion, finely chopped

· • 4 garlic cloves, minced

· • 1 tablespoon grated fresh ginger

· • 2 cups low sodium chicken broth, (You can get from shop or from the chicken stock)

· • 1 tablespoon cornstarch

· • 1 cup frozen peas (no need to thaw)

· • 1/4 cup plain low fat (2%) yoghurt or whole Greek yogurt

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

3. Add the remaining 1-1/2 tablespoons of your Grand Pure Soya Oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 tbsp. GPSO, curry powder and cook until fragrant, about a minute more.

4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt; then season with salt and pepper, to taste. Serve with basmati rice.

· • Bay leaves, leaves picked and finely chopped

·• 2 cloves of garlic, peeled and finely sliced

· • 1 onion, peeled and finely chopped

· • 500g mince beef

· • 1 cup of red wine

· • 1 x 280g jar of sun-dried tomatoes

· • 2 x 400g tins of tomatoes

·• 500g dried spaghetti

· • Cheese

· • Grand Pure Soya Oil (GPSO)

1. Preheat your oven to 180ºC/350ºF/gas. Put a baking dish on a medium heat, add a splash of Grand Pure Soya Oil (GPSO) then cook the bacon, bay leaves, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the one cup of red wine. 

2. Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor/blender. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along. 

3. About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of the sauce (Bolognese), a good grating of cheese and a drizzle of Grand Pure Soya Oil. Mix it about to coat the spaghetti and to stop it from becoming cloggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of the sauce (Bolognese) to each one then shave over a little cheese before serving.