Sainsbury's Posh Fish and Chips
Gluten, wheat and dairy free
Serves 4
Prep 10 minutes
Cook 25 minutes
1 tbsp chopped
fresh thyme
zest of 2 lemons
170g Mrs Crimbles breadcrumbs
1 egg
400g skinless salmon fillet, cut into strips
Sainsbury’s freefrom frozen chips
1. Preheat the oven to 210°C, fan 190°C, gas 5.
2. Combine the thyme, lemon zest and breadcrumbs in a shallow bowl and set aside. In another shallow bowl, lightly whisk the egg.
3. Dip the salmon strips, one at a time, into the egg mixture and then roll in the crumb mixture. Make sure you gently press each one to ensure that the crumbs stick to the fish.
4. Arrange the crumbed salmon fingers onto a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.
5. Meanwhile, cook the chips according to the instructions on the pack.
6. Divide the cooked salmon fingers and the chips between four paper cones and serve with a punchy horseradish dipping sauce.
Sainsbury's Vegetable Charlotte
Gluten and wheat free
Serves 4-6
3 x 240g bags Sainsbury’s fresh washed and ready to cook vegetables
1 x 340g jar Sainsbury’s Siciliana sauce
200ml crème fraiche
250g Sainsbury’s freefrom part baked baguette
50ml Sainsbury’s freefrom vegetable spread, melted
200g cheddar cheese, coarsely grated
Freshly ground black pepper
You will need an ovenproof pie dish, capacity 2 ½ litres
Method:
1. Preheat the oven to 180’C / Gas mark 4
2. Microwave the vegetables in the bag according to the on-pack instructions. Place the cooked vegetables in the pie dish.
3. Combine the Siciliana Sauce and crème fraiche, and pour over the vegetables.
4. Next make the crumble topping. Using fingertips crumble the baguette into a large bowl and sprinkle over the melted freefrom vegetable spread. Toss well with a fork, ensuring the spread is evenly distributed. Stir in the cheese. Season to taste with freshly ground black pepper. Pile the crumble on top of the vegetables and sauce.
5. Bake until the topping is crisp and golden and the filling is bubbling hot. This will take 20-30 minutes, depending how hot the vegetables were when you put the dish in the oven.
Sainsbury's Creamy Sweet Potato and Aubergine Curry
Gluten, wheat and dairy free
Serves 4
Olive oil
2 medium aubergines, chunks a bit bigger than bite-sized
1 onion, chopped
3cm fresh root ginger, grated
1 x Sainsbury’s freefrom korma sauce
2 large sweet potatoes, cut into bite-sized chunks
100g Sainsbury’s young leaf spinach
1 red onion, thinly sliced
100g Sainsbury’s Brazil nuts, toasted
Serve with basmati rice
- Heat the oil in a large pan and fry the aubergine in small batches until golden, remove and drain on kitchen paper.
- Using the same pan fry the onion over a medium heat for 5-10 minutes until golden then add the grated ginger and cook for a further 2 minutes. Pour in the Sainsbury’s freefrom korma sauce and turn up to a high heat until bubbling.
- Add the sweet potato and simmer for 10 minutes, then add the aubergine and cook for a further 5 mins.
- Meanwhile toss the sliced red onion in flour and fry in oil until crispy. Drain on kitchen paper.
- Stir through the spinach just before serving. Garnish with the toasted brazil nuts and crispy onion
Sainsbury's Beef Stroganoff
Gluten, wheat and dairy free.
Serves: 2
15ml spoonfuls olive oil
1 small onion, peeled and sliced
5ml spoonful sweet smoked paprika
1 clove garlic, crushed
250g Sainsbury’s Taste the Difference slow matured ultimate dry aged British beef , sirloin steak, cut into thin strips
15ml spoonful brandy
150g baby button mushrooms, rinsed and halved
150ml dairy free alternative to single cream *
Freshly ground black pepper
5ml spoonful gluten free tamari soy sauce
5ml spoonful lemon juice
1 tsp each chopped fresh thyme and parsley (optional)
To serve; Sainsbury’s freefrom pasta
- Sauté the onion in the oil until lightly browned. Add the paprika and crushed garlic and heat through.
- Add the steak to the pan and brown on all sides.
- Add the brandy and simmer for 5 minutes, until liquid has reduced.
- Add the mushrooms, soya alternative to cream, pepper, tamari and lemon juice. Simmer for 5 minutes.
- Just before serving, stir in the herbs.
Serve hot, with your choice of accompaniment. For garnish, sprinkle a pinch of paprika over the finished dish.
* if you prefer to make a dairy version, substitute 150ml Sainsbury’s soured cream for the soya alternative to cream and omit the lemon juice
Note: At the time of writing, all ingredients used were gluten, wheat and dairy free. However, if you are gluten, wheat or dairy intolerant, please check all ingredients are suitable for you before using.
Sainsbury's Chocolate Bread and Butter Pudding
Gluten, wheat and dairy free
Serves 4-6
300g Sainsburys freefrom white sliced bread
50g mixed dried fruit or sultanas
400ml unsweetened soya milk
3 x 35g Sainsburys freefrom choc bars, broken up
100ml soya cream
3 medium eggs, beaten
- Preheat oven to fan 150º C, Gas mark 2. Cut each slice of bread in half to form two triangles
- Lay half the bread in the base of a greased ovenproof dish
- Warm the soya milk with half of the chocolate, add the soya cream and stir in the beaten eggs, then pour half the mixture over the bread.
- Arrange the remaining triangles of bread on top and pour over the rest of the milky egg mixture
- Cut the remaining chocolate into small cubes and sprinkle over the pudding.
- Leave to stand for 30 minutes to allow the milk to soak into the bread then cook in the oven for approx 25 minutes until the top is slightly crispy and pudding set.
- Delicious served warm with soya cream.
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