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**Great meals start with Haloodies** Want something to warm you up during these cold winter days? Try our amazing Southern Fried Chicken with some home made coleslaw! Another QUICK, super EASY and HEALTHY recipe from Haloodies. #yummy Available NOW in over 300 TESCO and SAINSBURY’S nationwide and AMAZONFRESH (London only) – find your closest store here http://www.haloodies.com/stores/

**Great meals start with Haloodies** Looking for some meal time inspiration that’s QUICK, super EASY and HEALTHY?! Then check out this delicious recipe for Peri peri skewers served with sweet potato wedges. #yummy             Available NOW in over 300 TESCO and SAINSBURY’S nationwide – find your closest store here http://www.haloodies.com/stores/

Lamb Chops

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Ingredients 8 HALOODIES lamb chops. 1/4 cup olive oil 4 cloves garlic,peeled and sliced thin. 4 tablespoons fresh rosemary leaves 2 lemons, zested Salt and freshly ground black pepper Method Heat olive oil in a pan over medium-high heat and add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest. Prepare a hot grill or BBQ Season HALOODIES lamb chops with salt and pepper. Brush

Ingredients 4 HALOODIES Veal escalopes olive oil 2 red capsicums, thickly sliced 3 courgettes, thinly sliced diagonally 1/2 cup halal chicken stock 2 tablespoons balsamic vinegar 1/2 cup fresh flat-leaf parsley leaves 1/2 cup fresh basil leaves, roughly torn 100g reduced-fat feta cheese, crumbled Method Spray a barbecue plate or chargrill with oil and heat on high heat. Cook capsicum and courgettes for 2 to 3 minutes each side or until tender and browned. Remove to a plate and cover to keep warm. Set aside for later. Meanwhile, heat a

Lamb Tagine

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Ingredients  2 packs HALOODIES lamb diced (approx 1kg) 3 tablespoons olive oil, divided 2 teaspoons paprika 1/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground cardamom 1 teaspoon salt 1/2 teaspoon ground ginger 1 pinch saffron 3/4 teaspoon ground coriander 2 medium onions, halved then cut into wedges 5 carrots – quartered, then sliced lengthwise into thin strips 3 cloves garlic, minced 1 tablespoon grated root ginger 1 lemon, zested 400ml (14 oz) halal chicken stock

Ingredients Shepherd’s Pie Filling: 454g HALOODIES beef diced 1 Tbs. olive oil 2 medium carrots, chopped 1 cup pearl onions 2 cloves garlic, minced 1 Tbs. all-purpose flour 1 tsp. dried oregano 1/2 tsp. table salt 1/2 tsp. freshly ground black pepper One tin diced tomatoes Cheddar-Spiked Mashed Potatoes: 2 medium potatoes, peeled and cut into 1-inch chunks 1/2 cup shredded reduced-fat cheddar cheese 1/4 cup low-fat sour cream Table salt and freshly ground black pepper Instructions Heat the oil in a large pan over medium heat. Add the carrots,

Ingredients 1.2kg Haloodies lamb shoulder diced into cubes 2 litres lamb stock 225g potatoes, peeled and chopped 225g onions, chopped 225g leeks, trimmed and sliced 225g carrots, chopped 225g swede, chopped Salt and pepper to season Instructions 1. Cut the Haloodies lamb shoulder in to cubes and pop into a large pan. 2. Cover the lamb with the stock and bring to the boil. Once boil is reached, reduce the heat and simmer for 1 hour. 3.Then, add all your chopped veggies and cook for a further hour. 4. Crank

Lemon Chicken

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Ingredients (serves 4) For the chicken casserole 1kg HALOODIES chicken thighs olive oil 2 onions, peeled, roughly chopped 1 lemon, cut in half, thinly sliced saffron strands handful of black olives, pits removed small handful fresh coriander, roughly chopped For the spice paste 2-3 large, juicy garlic cloves, peeled, roughly chopped pinch of sea salt flakes 2-3 pinches smoked paprika 2-3 pinches ground turmeric 1 tsp cumin seeds glug of olive or groundnut oil Preparation For the spice paste, crush the garlic cloves and sea salt with a pestle in a