Slow Cooker Cottage Pie by The Greedy Fox

Slow Cooker Cottage Pie by The Greedy Fox

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Slow Cooker Cottage Pie is a classic, a favourite that makes a great comforting family meal especially on a cold day. Using lean mince beef keeps the filling healthier but filling the mash with strong cheddar gives a touch of luxury……….Delicious!!!!

Ingredients

1 tbsp The Greedy Fox Burger and Steak Seasoning
750g Beef Steak Mince
1 Onion Roughly Chopped
2 Carrots Roughly Chopped
100ml Beef Stock
1tbsp Tomato Puree
1 400g Tin Tomatoes
1 Heaped tbsp flour
1oo g Peas
750g Mashed potato and 1 tsp horseradish [optional]
1tbsp Worcestshire sauce
100g Cheddar Cheese grated
1tbsp oil

Method

Heat the oil in a large frying pan and fry the onion and carrot over a medium high heat for 5 mins.
Add the mince and The Greedy Fox Burger and Steak Seasoning and fry until the mince is browned.
Push the mince and onions to one side and squeeze In the tomato puree cook for 1min and mix in with the mince.
Stir in the flour.
Add the tin tomato, beef stock, worcestshire sauce and cook for 5 mins.
Carefully pour the mince mixture into the slow cooker.
Add the horseradish [if using] to mash and mix well, stir the cheese through the mash potato and top the mince.
Cook on low for 5hrs.

Slow Cooker Cottage Pie is best served with crusty veg and  steamed vegetables.

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Slow Cooker Moroccan Shepherds Pie by The Greedy Fox

Slow Cooker Moroccan Shepherds Pie by The Greedy Fox

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This Slow Cooker Moroccan Shepards Pie is a deliciously exotic take on a true British classic. You’ll use sweet potato for the topping, which pairs perfectly with the fragrant Moroccan Seasoning. A beautifully simple warming family meal for those cooler.  nights. Serve with your favourite crusty bread and or some veg such as broccoli

Ingredients

1tbsp tomato puree
750g Lamb mince or left over lamb from your roast
1 onion roughly chopped
Sprig of thyme
1tbsp worcestshire sauce
100g peas
2 carrots roughly chopped
750g mashed sweet potato
1 1/2 Tbsp The Greedy Fox Moroccan seasoning
1x400g tin chopped tomatoes
100 ml lamb/chicken stock
1 heaped Tbsp Flour
Salt and pepper to taste
Coriander to garnish [optional]

Method

pre-heat slow cooker to low.

In a large frying pan over a med/high heat add the oil and cook the onions and carrots for 5 mins.
Add the mince and The Greedy Fox Moroccan seasoning and brown off mince around 5-7 mins.[skip this step if using left over lamb]
Push the mince mixture to one side of the pan and Squeeze in the tomato puree and cook for a min then mix.
Stir in the flour.
Add the tin tomato and stock cook for another 5 mins. Season to taste
Stir 1/2tbsp The Greedy Fox Moroccan Seasoning through the sweet potato mash.
Pour the mince mixture into the slow cooker and stir through the peas and the peas top with the sweet potato mash and cook for 5hrs.
Set to warm for 30mins, and garnish with the coriander then serve the Slow Cooker Moroccan Shepherds Pie with your favourite crusty bread and or some veg such as broccoli.

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Crispy Thai King Prawns by The Greedy Fox

Crispy Thai King Prawns by The Greedy Fox

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Crispy Thai King Prawns are a beautiful starter or a great side dish for any meal, so fresh and light full of amazing Thai flavours. Pair these succulent prawns with a spicy sciracha sauce and or garlic mayo for a lip tingling meal.

Serves 2, but easily doubled

Ingredients

12 King Prawns, deveined and butterflied. [See the tip video at the bottom to butterfly prawns]

100g corn  flour

2 tbsp The Greedy Fox Thai 7 spice 

1 egg, beaten

oil for frying

Method

Pre heat fryer to 180 deg or add the oil in a wok or a heavy based saucepan add piece of bread it will sizzle instantly and go golden within 20 secs

Mix 1 tbsp The Greedy Fox Thai 7 spice to the cornflour.

Season the prawns with the rest of The Greedy Fox Thai 7 spice

Working in batches Dredge the prawns through the egg then the flour

Fry For 1-2 mins until cooked through and crispy.

These Crispy Thai King Prawns by The Greedy Fox work perfectly with a spicy sciracha sauce and or garlic mayo

How to butter fly prawns

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Crispy Thai Chicken by The Greedy Fox

Crispy Thai Chicken by The Greedy Fox

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Crispy Thai Chicken by The Greedy Fox is based on our favourite takeout salt and pepper chicken, it is beautifully crispy and full of fresh Thai flavours this truly is a taste sensation. From start to finish ready in under 30 mins it really is quicker than ordering in.

Ingredients

500g chicken breast, [roughly 2 large breasts] cut into bitesize chunks

2 heaped Tbsp The Greedy Fox Thai 7

100gr  corn flour

2 eggs, beaten

oil for frying

Method

Pre heat fryer to 180 deg or add the oil in a wok or a heavy based saucepan add piece of bread it will sizzle instantly and go golden within 20 secs.

Mix 1 tbsp The Greedy Fox Thai 7 spice to the cornflour.

Season the Chicken with the rest of The Greedy Fox Thai 7 spice

Working in batches Dredge the chicken through the egg then the flour

Fry For 4-5 mins until cooked through and crispy.

This Crispy Thai Chicken by The Greedy Fox work perfectly with a spicy sciracha sauce and or garlic mayo

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Red Thai style Pulled Pork by The Greedy Fox

Red Thai style Pulled Pork by The Greedy Fox

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This Red Thai Style Pulled Pork recipe is perfect for when you have guests around and want minimal fuss but maximum taste served here with an asian style slaw in a brioche bun [ban mi like] but is also perfect served over rice. Cooking the pork long and slow this way will give you perfect crackling every time.

Ingredients

Red Thai Pork

1.5kg Pork Shoulder

1 onion, roughly sliced

1 portion Red Thai Curry Paste by The Greedy Fox

1tbsp Oil

1tbsp The Greedy Fox Thai 7 Spice

Quick Asian Slaw

3-4 Carrots cut into thin matchsticks

150 gr Bean Sprouts

1 Red Onion Finely sliced

1 Red Pepper deseeded and finely sliced

3 Tbsp Fish Sauce

Juice of 2 limes

1tsp The Greedy Fox Thai 7 Spice

2 tsp caster sugar

Handful chopped coriander

Method

Season the Pork with half of The Greedy Fox Thai 7 Spice.

Rub the Red Thai Curry Paste into the flesh of the pork and leave to marinade for 1 hr min overnight preferably.

Turn your oven up to full whack

Lay 2 sheets of tin foil in a + shape and place the onions in the centre.

Remove the pork from the fridge and transfer on to the onions, loosely wrap the pork and pull back the tinfoil leaving the skin exposed.

Rub the oil into the skin and season with the other half of The Greedy Fox Thai 7 Spice

Place into the centre of the oven and cook for 30mins then reduce the heat to 140 degree and cook untouched for 3 1/2 hrs.

Make the easy Asian Slaw

Combine all the veg in a large bowl and toss well to mix. In a small cup mix the lime juice, fish sauce and sugar add The Greedy Fox Thai 7 Spice and stir until the sugar has dissolved. Pour over the veg and toss so all the slaw gets a taste of the sauce. Stir through the coriander.

After the 3 1/2 hours whack the oven back up to 220 degrees and cook for another 15 mins.

Carefully remove from the oven then remove the meat from the tin foil cover and leave to rest for 15mins.

Pull the pork and crack the crackling, Serve over rice or perfect as a Red Thai Style Pulled Pork Rolls [Ban Mi]

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The Best Jerk Chicken by The Greedy Fox

The Best Jerk Chicken by The Greedy Fox

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The Best Jerk Chicken Recipe by The Greedy Fox is full of Caribbean flavours finished with fresh lime to bring the sunshine to your plate.

 Ingredients

Serves 4

16 Pieces of Chicken, Legs thighs and wings works best

1 Portion The greedy Fox Jerk Marinade

Coriander, chopped

2-3 limes, cut in half

Method 

Score the Chicken pieces to bone with a sharp knife.

Marinate the Chicken in The Greedy Fox Jerk Marinade for 1 hr, preferably overnight in the fridge.

pre heat oven to full whack.

Remove chicken from fridge and place on a baking tray [don’t over crowd the tray]

Place chicken in the oven and immediately reduce heat to 200 deg.

Bake for 45mins or until cooked through and golden.

Squeeze lime juice over while hot in the tray, scatter with coriander and serve.

Serve The Best Jerk chicken with coconut rice

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Red Thai Chicken Curry by The Greedy Fox

Thai Red Chicken Curry

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This fragrant Red Thai Chicken Curry recipe is so fresh and tasty giving a brilliant kick of chilli heat, once tasted you’ll never go back to the stuff in jars.

Ingredients

2 Large chicken breasts

1 onion roughly chopped

3-4 Tbsp Red Thai Curry paste by The Greedy Fox

1x400grm tin reduced fat coconut milk

Half the coconut milk tin of warm water

1 chicken stock cube

Thai Basil or coriander, chopped

a handful of mange tout and chopped green beans

1 Tbsp Oil

Method

Over a medium/high heat in a wok or frying pan fry the onion in the oil for 5 mins.

Add the The Red Thai Curry Paste stir to combine and cook for another 1-2 mins

Carefully pour the coconut milk in to the onion mix, fill the tin hallway with water stir the chicken stock cube through the water until dissolved and add to the coconut milk and onion.

Bring to a boil and simmer for 10mins.

Add the chicken to the curry and simmer for another 10mins.

Stir in the green beens and mange tout, simmer for 5 mins.

Squeeze lime juice over and season to taste

Scatter Thai basil or coriander over and serve.

Serve Red Thai Chicken Curry with steamed or boiled rice

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Thai Chicken Kebabs by The Greedy Fox

Thai Seven Spice Chicken Kebabs

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Thai Chicken Kebabs are marinated in asian spices making this a perfect party canapés, starter or even a main course recipe.

Ingredients

2 large Chicken breasts, sliced

1Tbsp oil

50ml Reduced Fat coconut milk

1 Heaped Tbsp The Greedy Fox Thai 7 Spice

1Tbsp Soy Sauce/Gluten free alternative

1tsp garlic [we used lazy]

1tsp Ginger

juice 1 lime

Method

In a bowl, mix The Greedy Fox Thai 7 spice with the soy sauce/gluten free alternative, reduced fat coconut milk, garlic, ginger and mix well.

Add the chopped chicken to the marinade and mix well to coat, refrigerate for 1 hr preferably overnight.

Cook under a hot grill, or over hot coals for 3-5 minutes or until cooked through.

Now enjoy tasty, easy Thai Chicken Kebabs

Why not try using https://www.thegreedyfox.com/red-thai-curry-paste-by-the-greedy-fox as a marinade

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Easy Sweet and Sour Chicken by The Greedy Fox

Easy Sweet and Sour Chicken by The Greedy Fox

The Chances are you’ve had sweet and sour from the takeaway but this Easy Sweet and Sour Chicken made at home is even better.

Ingredients

Serves 4

For the Sauce

1/2 white onion roughly chopped

300g Tomato Ketchup

100g soft brown sugar

1 Tsp Garlic

2Tbsp light Soy Sauce/gluten free alternative

1 tsp Garlic, crushed

100g Malt Vinegar

1tsp Fresh Ginger finely chopped

1 tsp oil

50 grm pineapple chunks [from a tin]

50 ml juice from the tin pineapple chunks

For the Chicken

1 Tbsp The Greedy Fox Chinese 5 spice

2 large Chicken Breast cut into bitesize chunks

1 Tbsp Cornflour

1/2 Red Pepper chopped into bitesize pieces

1/2 Green Pepper chopped into bitesize pieces

1x125gr pack baby corn larger ones cut in half.

1 tsp oil

Method

For the sauce

In a large saucepan fry the onion over a medium heat until soft, around 7 mins

Add the garlic and ginger cook for a further 1-2 mins, remove from the heat.

Pour in the ketchup, vinegar, sugar and soy sauce bring a boil and reduce the heat to a simmer. Simmer until thick and syrupy. Remove from the heat and add the pineapple chunks and juice.

For the Chicken

Mix 1 tbsp Cornflour with 1 Tbsp The Greedy Fox Chinese 5 spice toss the chicken in the flour mixture to coat.

Add half the oil to a large frying pan or wok and fry the chicken until cooked through. Remove from from pan and set aside.

In the other half of the oil fry the veg until cooked but still with a little bite, when cooked add the chicken back and pour over the sauce.

Simmer until piping hot, serve immediately.

This Easy Sweet and Sour Chicken by The Greedy Fox is brilliant served with boiled or fried rice. why not try  https://www.thegreedyfox.com/chinese-fried-rice-by-the-greedy-fox

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Red Thai Sweet Potato curry by The Greedy Fox

Red Thai Sweet Potato curry by The Greedy Fox

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This Red Thai Sweet Potato curry is a tasty exotic flavour explosion easily boasting 3 of your 5 a day. Make it as spicy as you like perfect for a all in one family meal.

Ingredients

Serves 4

2 Medium Sweet Potato, peeled and chopped into bitesize pieces

1 Onion, diced

2-3 Tbsp The Greedy Fox Red Thai Curry Paste

A small handful chopped green beans

1X400G Tin reduced fat coconut milk

1veg stock cube

1 Red Pepper, deseeded and sliced

Coriander

1 Lime, half juiced half cut into wedges to serve

1Tsp Oil

Method

Fry the onion over a med/high heat in the oil in a large saucepan or wok for 5 mins.

Stir in The Greedy Fox Red Thai Paste and cook for a further 2 mins.

Add the sweet potato and toss to coat then carefully pour over the coconut milk, half fill the coconut milk tin with cold water and crumble in the stock and add to the frying pan/wok bring to the boil and simmer for 15 mins.

Put the red pepper, green beans, mini sweetcorn and mange tout in the curry simmer for another 5-10mins until all the veg is cooked through.

Taste and season accordingly

Squeeze over lime juice and stir through coriander.

Serve this Red Thai Sweet Potato Curry over boiled rice.

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