Sainsbury's@sainsburys

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Sainsbury's

Clementines for Christmas 🍊 c/o @stuOvenden CHAMPAGNE AND CLEMENTINE JELLIES WITH SABLE BISCUIT 14 Sainsbury’s easy peelers (plus the zest of 3 for the biscuits) 100g white caster sugar 400ml Landric Champagne Brut 8 sheets Dr. Oetker Platinum Grade Leaf Gelatine 330ml whipping fresh cream 100g plain flour 75g English butter, unsalted 50g icing sugar 1 tsp fennel seeds 1 egg yolk 1.Heat the oven to 190C/170C fan/Gas 5. Grind the fennel seeds with a pestle and mortar, then use your fingertips to mix the flour, ground fennel, salt, butter and sugar together in a mixing bowl until you have a breadcrumb-like consistency. Add the egg yolk and quickly knead into a dough. 2. Roll the dough out onto a floured work surface to the thickness of a pound coin, then stamp out biscuits with a 5cm cookie cutter. Space the biscuits 3cm apart on a non-stick baking tray, then bake for 4 minutes - they should only just be starting to colour. Leave to cool on a wire rack. 3. Half the clementines and squeeze the juice out into a bowl. Soften the gelatine leaves in a bowl of cold water while you bring 100ml of the clementine juice and the sugar to a simmer in a small saucepan. Take the pan off the heat, remove the gelatine from the water and squeeze out any excess liquid from the sheets. Add to the hot juice and stir until dissolved completely. 4. Stir the hot liquid, remaining fruit juice and champagne together in a jug, then divide between 6 glasses. Chill for a minimum of 6 hours. 5. Whip the cream until thick, then spoon a dollop onto each of the jellies. 6. Finish with a sprinkle of pomegranate seeds and clementine zest.


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Sainsbury's

You’ll surprise yourself with how quick these are to make POPPING CANDY SURPRISE BROWNIE BITES 250g good quality dark chocolate 100g butter, softened, plus a little extra for greasing 175g dark brown sugar 3 large eggs, lightly beaten 125g plain flour 100ml double cream 1 tube gold glitter spray 3 tbsp chocolate-coated popping candy METHOD 1. Preheat the oven to 180°C/gas mark 4. Grease and line a brownie tin with baking paper. 2. Break 150g of the chocolate into a heatproof bowl and place it over a pan of simmering water. Melt, stirring occasionally with a spatula, then stir in the softened butter until combined. Remove and set aside to cool slightly. 3. Whisk the sugar into the melted chocolate mixture. Slowly whisk in the eggs, then fold in the flour. 4. Pour the mixture into the prepared tin and bake for 20-25 minutes, until firm but still slightly squidgy. Allow to cool for 5 minutes in the tin, then remove and set on a wire cooling rack. 5. Meanwhile, heat the double cream until almost boiling, then turn off the heat. Break in the remaining chocolate and stir until combined. Allow to cool before spreading all over the brownies. Spray the top with gold glitter then sprinkle over the popping candy to serve. #brownies #poppingcandy #chocolate #chocolatebrownie


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Sainsbury's

#glutenfree comfort food 🙌 STUFFED BUTTERNUT SQUASH WITH CHIPOTLE CHICKEN 2 medium butternut squash, halved and seeds scraped 2 tbsp olive oil, plus 1 tsp 1 onion, finely sliced 1 clove garlic, finely sliced 460g skinless and boneless chicken thighs 1 tbsp smoked paprika 1 tbsp chipotle paste 400g can chopped tomatoes 200ml chicken stock 400g black beans 1 avocado, sliced 2 large vine tomatoes, finely diced 75g feta, crumbled 15g fresh coriander, roughly chopped METHOD 1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the squash in a large roasting tray and drizzle with 1 tbsp oil. Roast in the oven for 1 hour 15 minutes until soft. Carefully remove the squash from the shells, leaving a 1cm border, and roughly chop. Set aside and keep the shells warm until required. 2. Meanwhile, put the squash seeds in a colander and rinse, removing any of the existing flesh sticking to the seeds. Place on kitchen paper and dry thoroughly. Put on a baking tray and drizzle with 1 tsp oil. Place in the oven for 30 minutes, or until they are just starting to colour. Remove from the oven and set aside. 3. Heat the remaining 2 tbsp oil in a large pan. Cook the onion for 4-5 minutes, or until starting to soften. Add the garlic and continue to cook for a further 1 minute or so. Add the chicken and cook for 3-4 minutes until golden. Add the smoked paprika, chipotle paste, tomatoes and chicken stock. Bring to the boil and reduce to a simmer. Partially cover and cook for 30 minutes, or until the chicken is very tender and the sauce has thickened. Using a fork, shred the chicken in the pan. 4. Add the black beans and reserved squash and continue to cook for 2-3 minutes until warmed through. You want the mixture to be warm but not piping hot. Spoon the chicken mixture into the squash halves. Decorate with the avocado, tomatoes, feta and fresh coriander. Sprinkle with 2 tbsp toasted squash seeds to serve. #autumnalfood #butternutsquash #squash #chipotle #chicken


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Sainsbury's

Use the extra time to enjoy #Bonfirenight CHEAT’S SAUSAGE ROLLS 375g pack of ready rolled puff pastry 400g pack of pork sausages 1 medium British free-range egg, lightly beaten 1 tsp sesame seeds 1 tsp poppy seeds Ketchup, to serve METHOD 1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Unroll the pastry and cut the sheet in half lengthways, so that you have 2 rectangles. 2. Squeeze the sausagemeat** from the skins. Roll into 2 log shapes and place 1 lengthways down the centre of one of the pastry rectangles. Brush a little egg along one of the long edges. Roll up the pastry around the meat and seal. Repeat with the remaining sausagemeat and pastry. 3. Cut each sausage roll into 9 pieces and arrange on a lined baking tray, sealed-side down. Brush the tops with egg and sprinkle 6 with the sesame seeds, 6 with the poppy seeds and leave the remaining 6 plain. 4. Bake in the hot oven for about 25 minutes, until puffed and golden. Let cool slightly and serve with the ketchup for dipping. ** Wash hands after handling raw meat. #sausagerolls #partysnacks #partyfood


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Sainsbury's

Bone appetit 🎃 GINGERBREAD SKELETON BISCUITS 80 g unsalted English butter, softened 50 g caster sugar ½ tsp bicarbonate of soda 60 g golden syrup 2 medium free-range egg, yolks 250 g plain flour 1 tsp ground ginger 1 tsp ground cinnamon 115 g icing sugar, sifted 1 tbsp hot water 1 tube red writing icing, to decorate METHOD 1. Preheat the oven to 180ºC/fan 160ºC/gas mark 4. In a bowl, beat together the butter and sugar until creamy, then stir in the bicarbonate of soda, golden syrup and egg yolks. Sift in the flour, ginger and cinnamon. Using your hands, bring the mixture together to form a ball. 2. On a lightly floured surface, roll the dough out to a thickness of ½cm. Use a gingerbread man cutter to stamp out 16 biscuits. Transfer the biscuits to the lined baking tray and bake for 10-12 minutes, then cool on wire rack. 3. Mix the icing sugar with the hot water. Spoon into a piping bag and cut a small hole from the end, or use a small nozzle. Pipe onto the cooled biscuits to create skeletons. Break off a few limbs and heads and ice with the red icing so they look bitten off. Leave to set and then serve. #halloween #snacks #partysnacks #partyfood #biscuits #gingerbread


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Sainsbury's

Yes, we have a houmous for Halloween too 💁♀️ BLACK BEAN HOUMOUS SPIDER WEB 380g carton black beans, drained and rinsed 1 tbsp tahini 2 garlic cloves, minced Juice from 1 lime 1 tbsp olive oil 2 tbsp natural yogurt 1 pitted black olive 200g tortilla chips METHOD 1. Place the black beans, tahini, garlic and lime juice into a food processor. Process until combined and smooth. Slowly drizzle in the oil while keeping the processor going. Season and give it a final whizz, then pour it into your serving bowl of choice. 2. Place the yogurt in the corner of a small sandwich bag and cut a tiny piece from that corner. Pipe the yogurt on to the houmous in evenly spaced circles resembling a bullseye, then straight lines to create the web. 3. Cut the olive in half lengthways. Take one half and cut that into two widthways. Position one of these cut side down on the houmous and use the remaining olive pieces to cut tiny strips into spider legs. Position them around the olive half. #halloween #snacks #partysnacks #partyfood #houmous #hummus


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Sainsbury's

This take on frozen yoghurt is the ghoul-est 👻 YOGHURT-DPIPPED STRAWBERRY GHOSTS 300g strawberries 500g low-fat Greek-style natural yogurt 16 raisins 1 tube black writing icing METHOD 1. Dip each strawberry into the yogurt to cover completely, holding on to the green leafy part. 2. Set carefully on to a lined baking tray, then freeze for 15 minutes. Stick the raisins on for eyes, and pipe a ghost mouth on before serving. #halloween #snacks #partysnacks #partyfood #froyo


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Sainsbury's

Try a different roast this Sunday BEEF POT ROAST 750 g silverside beef joint 2 tbsp olive oil 2 stick celery, chopped into large chunks 3 carrots, chopped into large chunks 2 onions, peeled and quartered 3 clove of garlic, peeled and crushed 300 ml red wine 250 ml beef stock 2 bay leaves 1 tbsp dried oregano METHOD 1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well. 2. Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables). 3. Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot. 4. Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil. 5. Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway. 6. Remove the bay leaves and serve the joint sliced with the vegetables. Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side. #potroast #onepotmeal #comfortfood #autumnfood


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Sainsbury's

We’ll always have time for cheesy bread COURGETTE OAT BRAN BREAD 60 ml vegetable oil 120 ml low fat natural yogurt 2 large free-range eggs 300 g plain flour 50 g oat bran 2 tsp baking powder 1 tsp salt 120 g grated parmesan 250 g courgettes, trimmed and coarsely grated METHOD 1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a 1.5-litre loaf tin with baking parchment. 2. In a bowl, whisk together the oil, yogurt and eggs. In a separate bowl, combine the flour, oat bran, baking powder and salt, and mix well. 3. Add the oil mixture, parmesan and courgettes to the dry ingredients and stir until just combined – the mixture will be quite stiff at this stage. 4. Spoon the batter into the prepared tin and bake for 30 minutes. Turn the tin around and continue to bake for a further 30-40 minutes or until a skewer inserted into the centre comes out clean. 5. Cool briefly before removing the loaf from the tin to cool completely. Slice and serve with butter, if you like. Cook's tip: spice up this easy bread recipe with a teaspoon of red chilli flakes. #bread #weekendbaking #brunch #courgettes #cheese


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Sainsbury's

Everything you love about a lasagne, just fewer calories LOWER CALORIE* LASAGNE 1 tbsp olive oil 1 onion, finely chopped 1 carrot, diced 1 celery stick, diced 500g pack 5% fat beef mince 1 tbsp tomato purée 2 x 390g cartons chopped tomatoes 350ml skimmed milk 1 tbsp cornflour 250g lighter soft cheese 75g lighter mature Cheddar, grated 9 fresh egg lasagne sheets METHOD 1. Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over. 2. Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly. 3. Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne. 4. To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese. 5. Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling. *When compared to our standard lasagne recipe, this recipe has more than 30% less calories. #lasagne #comfortfood #cheeseplease #pasta


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Sainsbury's

Get started on your festive menu early. We have delicious bites like these hand-finished mini fillet beef Wellingtons. Order these and more through our Christmas Food to order brochure; available online and in store now.


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Sainsbury's

This classic Caribbean staple never fails to satisfy JAMAICAN-STYLE JERK CHICKEN AND RICE AND PEAS FOR THE JERK MARINADE 10 spring onions, roughly chopped 3 scotch bonnet, seeds and stalks removed, roughly chopped 1 tbsp fresh thyme, leaves only 1 tbsp ground allspice 15g fresh ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped Juice of 1 lime 1 tbsp cider vinegar 1 tbsp light brown sugar ½ tsp ground nutmeg ½ tsp ground cinnamon 1 tbsp sunflower oil FOR THE JERK CHICKEN AND THE RICE AND PEAS 1 tbsp sunflower oil 1 onion, diced 250g long-grain rice 400g light coconut milk 410g red kidney beans 1 sprig of thyme 2 bay leaves 3 cloves 1 scotch bonnet pepper 1 lime, cut into wedges METHOD FOR THE JERK CHICKEN 1. Combine all the jerk ingredients in a mini food processor and blitz until it forms a marinade. You can season to taste with salt and pepper if required. Slash the chicken drumsticks in the fleshy area a few times, then place in a mixing bowl. Cover with the jerk marinade and stir to coat. Cover and leave to marinate for at least 2 hours, preferably overnight. 2. Preheat the oven to 180°C/fan 160°C/gas mark 4. Place each chicken piece on a griddle or barbeque until golden brown. 3. Place the chicken on a tray and roast in the oven for 35 minutes, until the chicken is cooked. FOR THE RICE AND PEAS 1. In a medium saucepan over medium-high heat, combine the coconut milk & thyme. 2. Bring to a boil and stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. 3. Remove pan from heat, remove the thyme sprigs. 4. Gently stir in the beans. Cover and let stand 5 minutes before serving. #jerkchicken #riceandpeas #riceandchicken #chickendinner


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