Slow Cooker Meatballs by The Greedy Fox

Slow Cooker Meatballs by The Greedy Fox

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Give these Slow Cooker Meatballs a try for a tasty family meal. Using Turkey mince makes for a lighter lower fat meatball which everyone will love. They also freeze well so you can double the meatball recipe and keep some for next week.

Ingredients 

Sauce

1 Tbsp oil/low fat alternative

White onion roughly chopped

1 medium carrot, diced

100ml Chicken stock.

1tsp garlic

500g Passata

1 tbsp The Greedy Fox Mediterranean Seasoning

20g [roughly] chopped parsley and basil.

meatballs

500g Beef/Turkey mince

1 Tbsp Steak & Burger or Mediterranean seasoning

2 Tbsp Gluten Free Porridge oats [normal porridge oats will work fine]

1 Egg yolk.

Method

Make the meatballs

In a large bowl mix all the meatball ingredients together well and roll into large walnut sized balls [Around 15-20]

Add the oil/low fat alternative to frying pan add onion, carrot and garlic cook for 5 mins.

Carefully pour in the passata and  stock, mix well then add to the slow cooker.

Cook on low for 6 hrs.

Serve these Slow Cooker Meatballs over your favourite pasta or with rice and The Greedy Fox Garlic Bread

Leave us a review let us know how we did.

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Easy Meatball Traybake by The Greedy Fox

Easy Meatball Traybake by The Greedy Fox

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This all in one Easy Meatball Traybake couldn’t be easier a real hearty and warming meal.

Ingredients

500g Good quality Beef Mince

1 Tbsp The Greedy Fox Steak & Burger seasoning

1 Egg Yolk

Basil

400g tin tomatoes

1 Onion finely diced

A chicken stock cube

1 Tbsp The Greedy Fox Mediterranean seasoning [optional]

Salt and pepper to taste

1 tsp Garlic [we use lazy]

A mixture of cheddar and mozzarella

Method

Pre Heat oven 180deg

Add Beef mince to a large bowl Season with the Greedy Fox burger and steak seasoning add the egg yolk and mix well.

Roll mince into walnut sized meatballs [you should get around 20].

Add all other ingredients to a roasting tray mix well and season to taste.

Cover tray with foil and roast for 25mins

Remove tray from the oven, uncover and add the meatballs. Cover again and cook for 15mins.

Uncover and turn oven up to 200deg add cheese and cook for 10mins or until the cheese is golden and bubbling and the meatballs are cooked through.

Stir cooked pasta through this Easy Meatball Traybake for a delicious family meal.

Leave us a review let us know how we did.

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Mediterranean Paste by The Greedy Fox

Mediterranean Paste

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Mediterranean Paste by The Greedy Fox

The Greedy Fox Mediterranean Paste is a perfect blend of roasted pepper and tomato beautifully infused together with herbs and spices from around the Mediterranean. This paste can be used as a coating for chicken, fish or create the best med veg you’ve ever tasted. It has been known to use this as a dip with a bag of tortilla chips too! Naughty but nice! Most importantly this paste makes dinner easy! It can be made in batches and frozen so dinner can be made quickly and easily of an evening.

If you’re using with fish or chicken, literally just coat with the paste and cook as required. To make med veg just add a few tbsp of paste your paste to your chopped veg and give it a good stir, making sure all the veg is coated and then pop in the oven.

Ingredients 

1 Onion, roughly chopped

1 Tbsp  The Greedy Fox Mediterranean Seasoning

A Roasted red pepper [from a jar]

1 Tbsp Tomato Puree

Oil (roughly 70ml)

7 or 8 Basil leaves

Salt and pepper to taste

1/2 lemon juice only.

Method

Place all of the ingredients into a blender a whizz to a paste. It really is that easy!

Leave us a review let us know how we did.

Mediterranean Seasoning

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Broken Eggs by The Greedy Fox

Broken Eggs by The Greedy Fox

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This Broken Eggs recipe is a Greedy Fox take on a popular Spanish breakfast dish huevos rotos which literally translates to broken eggs.

Serves 2

Ingredients

Spinach

2 Medium Potatoes chopped into cubes

100g Chorizo, roughly chopped into cubes

Chestnut mushrooms

4 eggs

1 Tbsp The Greedy Fox Mediterranean Seasoning

2 Tsp Oil/ Low fat alternative

Method

Pre heat oven 200 deg

Place the chopped potatoes in to a bowl pour in 1 tsp oil and toss to coat

Add The Greedy Fox Mediterranean seasoning and toss to coat

Tip Potatoes out onto a baking tray and cook for 20-25min or until crispy and golden.

Just before the potatoes are ready place a handful of spinach on to each plate

Fry the mushroom and  put on top of the spinach

Fry the chorizo until its releases its oils and top the mushrooms and spinach

Either fry 2 eggs per plate in the chorizo oil or poach in water and top the chorizo and potato with the eggs.

Season the yolks with a little Greedy Fox Mediterranean seasoning.

Serve with crusty bread and your favourite sauce/hot sauce

Leave us a review let us know how we did.

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Perfect Chips/Wedges by The Greedy Fox

Perfect Chips/Wedges by The Greedy Fox

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These really are the most perfect, perfect chips/Wedges. Ready in well under an hour. Why not make a large batch and just before cooking place in the freezer to cook when required [adjust cooking times accordingly]

Ingredients

Large potatoes

The Greedy Fox Seasoning of your choice

oil

Method 

Chop the potatoes into 1cm thick chips. For wedges cut the potatoes in half then each half into half again then each quarter into 2/3 wedges [depending on size of potato]

Bring a large saucepan of salted water to a boil

Preheat oven 200 deg

Carefully add the chips/wedges boil for 6/7 mins until soft to touch but not falling apart.

Drain potatoes and leave for 5mins to steam dry.

For over 1-2tbsp oil to potatoes and toss to coat.

Add 1-2 tbsp of your favourite Greedy Fox Seasoning [If using chip salt season after cooking]

Place on a baking tray and bake for 25-30 mins or until golden and crispy, give wedges an extra 10 mins.

Serve these Perfect chips/wedges as you choose they are great on their own or just as good

Leave us a review let us know how we did.

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Slow Cooker Spanish Chicken Stew by The Greedy Fox

Slow Cooker Spanish Stew

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This Spanish Chicken Stew is packed full of Mediterranean flavour from beautiful chorizo, green olives, tomatoes and The Greedy Fox Mediterranean seasoning.

Serve this summer warming stew with rice and crusty bread to mop up all the delicious juices.

Ingredients 

1 Tbsp The Greedy Fox Mediterranean Seasoning

1 Whole white onion, roughly chopped

6-8 Chicken thighs, skin removed

100g chorizo, roughly chopped

2 peppers, deseeded and roughly chopped

100g pitted green olives

100ml good quality chicken stock

400g Tin Tomato

1 Tbsp Tomato Puree

1 Tbsp Oil

Method

Add 3/4 of the stock to the slow cooker with the onion, tomato puree, tomatoes, peppers, olives and The Greedy Fox Mediterranean seasoning and mix well.

Heat the oil in a frying pan add the chicken thighs and chorizo and fry until starting to colour [you may need to do this in batches]

Add the chicken thighs and chorizo to the slow cooker

Pour the reserved stock into the pan and deglaze scraping up all the crispy bits [it is all flavour]

Set the slow cooker to low and cook for 6hrs.

This Spanish Chicken Stew is perfect served with rice and crusty bread.

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Greek Salad by The Greedy Fox

Greek Salad

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This Greek Salad is super simple, we use Greek pitted Kalamata olives and tangy feta. One mouthful and you will be instantly transported straight to Greece. Use good quality extra virgin olive oil for this beautiful summer salad. Her we use our Mediterranean seasoning which works brilliantly at bringing alive the ripe veggies.

This recipe serves 2 but easily doubles for triples for a party

Ingredients

1 Green Pepper, Deseeded and sliced

3 Ripe tomatoes on the vine. Roughly chopped

20 or more or less pitted Kalamata Olives

Feta cheese Cut into cubes. Use as much as you like.

2 Tbsp Good quality extra virgin olive oil

2 Tsp The Greedy Fox Mediterranean seasoning

100g Cucumber chopped to your liking

Method

Add all the veg to a large bowl top with the oil then season with The Greedy Fox Mediterranean seasoning gently mix.

Place the feta cheese the salad

Serve this Greek Salad straight away brilliant as a side dish or perfect with a pitta to mop up all the juices.

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Chicken Souvlaki by The Greedy Fox

Chicken Souvlaki by The Greedy Fox

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Chicken Souvlaki by The Greedy Fox is our take on the famous Greek street food a perfect chicken kebab. Cooked either under the grill or over hot coals simplicity at its finest, it is usually eaten straight of the skewer. Made using our popular Mediterranean Seasoning and extra virgin olive oil it gives the chicken a delicious richness. Serve with Greek salad, warm Pitta breads and tzatziki for a delicious meal.

Ingredients

2 Higher Welfare Chicken Breast, chopped into small bitesize pieces.

1 Tbsp The Greedy Fox Mediterranean Seasoning

5Tbsp Extra Vigin Olive Oil

1 lemon, juice only

A small red onion,Sliced

1 Tsp White wine vinegar

Kebab Sticks

Method 

Pre heat grill/light the BBQ

If using wooden Kebab skewers soak in cold water for 30 mins before use to help prevent burning while cooking.

Mix the onion and lemon juice in a bowl.

Add the chicken to the onion mixture and leave to stand for 10 mins.

Mix the Extra virgin olive oil with The Greedy Fox Mediterranean seasoning and the white wine vinegar, mix well.

Leave to marinate in the fridge for a minimum 1hr preferably overnight.

Remove the chicken from the fridge and skewer onto the kebab sticks.

Cook under a hot grill for 5-7 mins each side or until cooked through.

Perfect served with tzatziki and a Greek salad

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Pizza Dough by The Greedy Fox

Make your own Pizza Dough. Well worth the effort and fun to make with the children. Pizza nights will never be the same again, they’ll be better.

 

Serves 6-10

Ingredients

Pizza Dough

400g Strong bread flour

100g Semolia or another 100g Strong bread flour

1x7g feast action yeast

1tsp salt

1tsp sugar

300ml warm water

Method

Add the yeast and sugar to the warm water whisk to combine.

Pour the flour and semolina into a large bowl add the tsp of salt to the flour

make a well in the centre of the flour and slowly add the water, bringing in the flour from the sides with a fork when it gets to thick for a fork get your hands in there and knead for 10 mins until the dough is soft and springy.

Place dough into a greased bowl and cover with cling film leave in a warm place to double in size, about 1 hr.

After the hr remove dough from bowl and roll into a sausage, cut in half then cut the two pieces in half again carry on until you have the desired amount [between 6-10 work well]

Roll into small pizzas.

Here at The Greedy Fox we use our Mediterranean ragu [we often make this 3 times the recipe and freeze into smaller batches as a quick go to sauce] blended into a smooth sauce as the base for all our pizzas

Mediterranean Ragu by The Greedy Fox

Loaded Potato Skins by The Greedy Fox

Loaded Potato Skins

Loaded Potato Skins by The Greedy Fox

Loaded Potato Skins are another family meal you can whip up using leftovers. This recipe can be made Vegan or Vegetarian, it just depends what ingredients you have leftover in your fridge, whatever you choose these will make delicious crispy potato skins. We have used sweet potatoes in some of these to make delicious filled sweet potato skins.

These are the perfect snack for friends coming over for a few drinks. Very often we make them before a big night out and chuck them straight in the oven when we are home. Its stops us getting a kebab on the way home! You can make these into a low fat recipe or if you are feeling naughty pile them with calories.

Serves 2

Ingredients

2 cooked Medium jacket Sweet Potatoes.

150g cooked Peas

1 Salmon Fillet

1-2 TspThe Greedy Fox Caribbean Seasoning

1-2 tbsp natural yogurt

Handful chopped mint

Sea salt and black pepper

 

Method

Season the salmon with The Greedy Fox Caribbean seasoning and grill for 4 mins each side under a med/high heat.

Meanwhile cut the potato in half lengthways and scoop out the flesh.

Crush the cooked peas and the natural yogurt and mint and half the potato mix well and load back into the potato shell. Season to taste

Flake the cooked salmon onto the top of the potato shell, garnish with chilli if using. And serve.

 

Vegan Chilli

Serves 2

Ingredients

2 cooked medium jacket sweet potatoes

125g The Greedy Fox Vegan chilli 

A handful chopped coriander

Mozzarella or your vegan alternative

Method

Cut the potatoes in half lengthways, scoop out the flesh and mix with the chilli, load back into the potato shells top with mozzarella and bake in a hot oven at 200 degree for 10 mins.

 

Bacon and Cheese

Serves 2

Ingredients

2 cooked medium white Jacket Potatoes

1 tsp The Greedy Fox BBQ seasoning.

4 rasher pre cooked bacon chopped into small dice

100g Grated Cheddar cheese

Method

Cut potatoes in half lengthways, scoop out flesh and mix with the Bacon and Cheese and seasoning then equally fill the potato shells and bake in a hot oven at 200 degree for 10 mins until warmed through and the cheese has melted.

 

Mediterranean Ragu with basil and Mozzarella

Serves 2

Ingredients

2 cooked medium jacket potatoes

100 g The Greedy Fox Mediterranean Ragu

A handful Basil leaves

Mozzerella or your vegan alternative

Method

Cut potatoes in half lengthways, scoop out flesh and mix with the Ragu. Season to taste. Load back into the potato shells top with the basil then the cheese and bake in a hot oven at 200 degree for 10 minutes

Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.