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 Goan Vegetable Curry by The Greedy Fox

Slow Cooker Goan Vegetable Curry

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The slow cooker Goan vegetable curry by The Greedy Fox is infused with delicious coconut milk and our secret blend of aromatic Goan spices giving you a wonderful fruity curry.

Ingredients 

Goan paste

1 heaped tbsp The Greedy Fox Goan Seasoning

A handful Coriander stalks

100ml Coconut milk [use 100ml from the tin below]

2 tbsp Soy sauce or your gluten free alternative

1 onion roughly chopped

Green chilli [optional, add it if you want heat]

Curry

200ml Chicken or Veg Stock

300ml tin coconut milk

200g Squash, roughly chopped into bitesize chunk

1 red pepper, roughly chopped into bitesize chunk

Coriander leaves, chopped

1 Aubergine, roughly chopped into bitesize chunk

100g frozen peas

50g Spinach

1 Tbsp Gluten free flour/normal flour will work just as well.

1 lime, juice only.

Method

To make the paste.

Place all the paste ingredients into a blender and pulse until all well blended and paste like.

Curry

Tip the paste onto the chopped veggie and toss to coat.

Add the stock to the slow cooker.

Tip the veggies into the slow cooker, set to low and cook for 6 hrs.

After 5 1/2 hrs tip in the frozen peas.

Add the flour to the coconut milk and whisk to combine.

Tip coconut milk into the slow cooker carefully stir to combine, replace the lid and leave for the last 30 mins.

Stir through the spinach at the last minute.

Serve the slow cooker Goan vegetable curry piping hot in bowls with naan breads on the side.

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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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Bean Burger by The Greedy Fox

Vegan Bean Burger
Bean Burger by The Greedy Fox

Wow! Our Greedy Fox BBQ seasoning makes these plain ingredients come alive for our Bean Burger recipe. Its perfect for Vegans and makes a great alternative to those trying to have more meat free days. Our favourite buns are brioche buns, the sweetness in them really completes the dish. For a little spice we add some chill sauce on top. We love to make a selection of these, making the mix and then just adding a different Greedy Fox seasoning. Play around, make it your own.

Serves 2

Recipe Cost: £1.32

Cost Per Portion: £0.66

Ingredients

150g cooked mixed beans [we used black beans, pinto beans and chick pea you can buy tins of mixed beans)
25g sweetcorn (drained)
Chopped chilli [use as much as you can handle, optional]
Handful coriander
The juice of half a lime
2-3 tablespoons gluten free plain flour
2 tablespoons The Greedy Fox BBQ seasoning

Wholemeal Baps or Brioche Buns or Gluten free rolls of choice

Method

1) Place all ingredients into a food processor and pulse until combined but leaving a little texture in the mix.
2) Shape into patties and fry in fry light or 2 teaspoons rapeseed oil [or oil of your choosing)

3) Serve in a wholemeal bap or brioche bun with a thick slice of tomato and some fresh salad leaves, baked sweet potato fries on the side

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.

Moroccan Falafel by The Greedy Fox

Moroccan Falafel

 

Moroccan Falafel by The Greedy Fox

This is a foolproof Falafel recipe, the beauty of Falafel is the versatility of it and the cost of chickpeas makes this a real budget recipe. If you are Vegan or Vegetarian this will become one of your ‘go-to’ recipes. As an added bonus these are baked falafel so they are low fat too. Falafel ingredients are very simple, its essentially just chickpeas, flour and seasoning. Thats why The Greedy Fox Seasonings lend themselves perfectly to Falafel…just pick a seasoning that takes your fancy and off you go.

If you want to you can make these into falafel burgers, just change size of the patties.

Ingredients 

1x400g Tin of Chickpeas, drained and dried.

1Tbsp The Greedy Fox Moroccan seasoning

1/2tsp Garlic [we use lazy]

1/2Tsp Ginger [we use lazy]

Small handful Coriander [stalks an all]

1/2 small onion

Red Chilli as much as you like. we used 1/2 a deseeded chilli.

3Tbsp Gluten free plain flour. [normal flour will work]

Salt and pepper to taste.

 

Method

Place all ingredients except the flour and salt and pepper into a blender and pulse until the mixture resembles a crumbly dough.

While pulsing the chickpea mix add the flour 1Tbsp at a time until you get a mouldable dough [You may not need all the flour]

Roll into small walnut size balls [you should make around 10] and squash into patties. Leave to set covered in the fridge for 30 mins. This stage isn’t essential but may make frying a little easier.

Remove from the fridge.

Heat the oil over a hight heat and fry for 3-4mins each side or until cooked through and golden.

Or spray with a little of your low fat cooking spray and bake at 200 deg for 15mins turning halfway.

Best served hot but can be eaten cold.

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.

 

Cajun Shrimp by The Greedy Fox

Cajun shrimp
Cajun Shrimp by The Greedy Fox

This is a real taste of South Louisiana. The Greedy Fox Fried Cajun Shrimp is a perfect summer snack full of crispy cajun flavour a sort of shrimp popcorn. Perfect shared with friends over a cold lager on a warm summers night. This is true party food, you lose control of your hand as it just goes back and forth to the basket! A brilliant starter dish too. And if you fancy a dip just add a little more Cajun Seasoning to some yoghurt or mayonnaise and voila!

Lets be honest this is not an overly healthy meal but at The Greedy Fox we are about wholefoods, cooking from scratch and cutting our processed food. Your body (and your mind) needs a little bit of fat and naughtiness but its still clean food. Its not pumped full of nitrates, e-numbers, stabilisers or chemicals to increase the shelf life its just good ingredients put together with our awesome seasoning.

Ingredients

1 teaspoon granulated sugar

Sea salt

500g small shrimp, peeled and deveined

200g gluten free plain flour/any plain flour will work

2 tablespoons cornstarch

1tbsp The Greedy Fox Cajun Seasoning

1 teaspoon confectioners’ sugar [optional]

150ml cold lager

2 roasted red peppers, drained and cut into bite-size pieces (we find peppers from the jar really handy)

Vegetable oil, for deep-frying

Lemon wedges, cocktail sauce and/or tartar sauce, for serving

 

Method

Mix 750ml  of iced water, the granulated sugar and 1 teaspoon salt in a medium bowl. Add the shrimp and leave for 15 minutes, then drain well and pat dry.

Dry the bowl return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.

Whisk the flour, cornstarch, confectioners’ sugar[if using], the remaining Cajun seasoning and the beer in a large bowl to make a smooth batter.

Add the shrimp, and roasted peppers and stir until evenly coated.

Heat 2 inches of vegetable oil in a heavy bottomed saucepan over medium-high heat until a cube of bread dropped in floats and is golden. Or use a deep fat fryer preheated at 170c

Working in batches, remove the shrimp, and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes.

Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce.

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.

Caribbean Squid by The Greedy Fox

Caribbean Squid

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Caribbean Squid by The Greedy Fox

If you like squid you will love this Caribbean Squid, people often ask me as a chef how to cook squid give this recipe a go, it works every time for soft, tender squid. Its kind of like cross between a salt and pepper squid and calamari but with a Caribbean twist.

Our Caribbean Seasoning gives it a bit of a kick. and if you have ever tried to cook squid before and failed, give this recipe a go, it works every time for soft, tender squid. Its a perfect seafood starter dish. Its not traditional Caribbean food but its such a delicious recipe maybe it should be!

Ingredients

1 fresh Squid. Cleaned. Ask your fishmonger to do this or ask to show you how to prepare squid

1tsp The Greedy Fox Caribbean Seasoning.

1tbsp gluten free flour.

2tbsp Rape seed oil.

 

Method

 Mix the flour and The Greedy Fox Caribbean Seasoning in a bowl.

 Slice the Squid tube into rings, or flat pieces all roughly the same size.

Heat the oil in a frying pan until hot.

Pat dry the squid then dust in the flour and fry for 2mins

Finish with a squeeze of fresh lime. Season to taste.

Serve with The Greedy Fox Caribbean Mayo.

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.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Mexican Spiced Aubergine Stuffed Field Mushroom by The Greedy Fox

Mexican aubergine stuffed mushroom vegan
Mexican Spiced Aubergine Stuffed Field Mushroom by The Greedy Fox

Mushrooms are all too often just an ingredient, never the star of the show. We think this is a tragedy, give them the chance and they can be your leading lady. This is one of the best mushroom recipes you will try. We have this one as a Vegan mushroom recipe by using vegan Mozzarella but if you are not vegan normal Mozzarella will do just fine. Vegan cheese is getting better every day if you are looking to try it check out these guys www.mozzarisella.co.uk

This is a great starter dish and very low fat too. Mozarella is a great cheese for making the fat content of a dish low instead of cheddar or similar cheese. We managed to get hold of some flat field mushrooms but portobello mushrooms are easy to come by and work just as well.

 

Serves 2

Recipe Cost: £2.42

Cost Per Portion: £1.21

 

Ingredients

2 large flat field Mushrooms (often easier to get Portobello mushrooms)

1/2 Aubergine small diced

1-2 teaspoons The Greedy Fox Mexican Seasoning

100 gram Vegan Mozzarella

100ml The Greedy Fox Mediterranean Ragu

or 100ml passata

1/2 small diced yellow pepper

2 finely chopped spring onion

Handful chopped coriander

Fry Light

 

Method

Pre-heat oven 200 degrees

Clean mushrooms and scrape out brown gills, set aside.

In a frying pan Fry the aubergine over a med-high heat for 2 mins add seasoning and cook for a further minute, remove from pan and set aside.

In a bowl mix the aubergine and pepper mix,spring onion, mozzarella and Mexican Ragu mix until all combined.

Stuff mushrooms and bake for 8-12 mins until cheese is melted and golden.

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.

Chickpea and Corn Burger by The Greedy Fox

Vegan Chickpea Burger

This Chickpea and Corn Burger is our go to recipe for a quick and simple meat free Monday. Being able to make these in under 20 mins is a great bonus after a long Monday. The fact that they only cost 21p per portion can only be a good thing. In this recipe we like the Burger and Steak Seasoning but our Caribbean and Moroccan Seasoning also work well.

Serves:4

Cost Per Recipe:£0.84

Cost Per Portion: £0.21

Ingredients

150 grams each of chickpeas and sweetcorn (drained)

1/2 roughly chopped small white onion

1 tablespoons of The Greedy Fox Burger and Steak Seasoning

A handful of fresh coriander leaf

Half a sliced chilli [optional]

2 tablespoons of gluten free plain flour

The juice of half a lime.

Method

1) Put all ingredients into a food processor and pulse, keeping some texture in the mix.

2) Form into equal sized patties [around 75g-80g each] and fry in fry light or a teaspoon of rape seed oil for 5-7mins each side. Or until golden and cooked through.

3) Serve in a wholemeal bun with your favourite sauce [we like Sriracha hot chilli sauce] topped with a slice of beefsteak tomato and salad leaves of your choosing

Instead of hot sauce why not top your burger with The Greedy Fox Buffalo Sauce

https://www.thegreedyfox.com/the-greedy-fox-buffalo-sauce

 

Vegan Chilli Enchiladas & Butternut squash queso’ish topping

Vegan Mexican Enchiladas

Vegan Chilli Enchiladas and Butternut Squash Queso’ish Topping. I love the fact you can prepare this dish earlier and pop in the oven when you’re ready to eat.  But what about Vegan Enchiladas. Making the recipe into a vegan recipe isn’t difficult we often make this the next day with our Vegan Lentil Chilli leftovers. I came across The Thug Kitchen books and their Butternut Squash Queso’ish Dip and wow! Who needs cheese?

On an added note if you are looking for inspirational Vegan recipes (and are not easily offended) then these books are a must buy! Its like meaty vegan cooking (if that makes sense!)

Ingredients

Enchiladas.

1/2 portion The Greedy Fox Vegan Lentil Chilli

3-4 Your favourite Wraps

A handful fresh chopped coriander- Garnish

Butternut squash Queso’ish topping, Inspired by the Thug Kitchen.

5oo gr butternut squash puree

1/2 small white onion, grated

2 Tbsp plain Flour

2 tsp The Greedy Fox Mexican Seasoning

125ml Vegetable stock

1 large Tomato chopped

2 Tbsp rape seed oil

65g nutritional yeast. We use Marigold Vegan Engevita Yeast flakes. [optional]

Juice of 1 lime

 

Method

To make the Enchiladas.

Put a 1/4 of the chilli in each wrap and roll to create 3 burrito style wraps and place into a snug fitting oven proof dish and to with the remaining 1/4 of chilli.

To make the Butternut squash queso’ish topping

Mix the puree with the onion until smooth.

Over a med heat add the oil and flour and The Greedy Fox Mexican Seasoning to a heavy bottomed saucepan stir to create a roux like mixture. Slowly add the stock whisking all the time to create a smooth sauce. Throw in the tomatoes and and puree and Nutritional yeast.

Add the lime juice and adjust seasoning.

Top the Chilli topped enchiladas with  some of the Butternut squash Queso’ish topping and bake in a hot oven for 20-25 mins

Sprinkle with coriander and serve