RECIPES

 

 

 

 

DELHI TIKKA MASALA CURRY

Theo's Tikka Diced Chicken, Holy How Delhi Tikka Masala Curry Sauce, Basmati Rice, Theo's Sourdough Flatbread 

INGREDIENTS: 1/2kg Theo's Tikka Diced Chicken Thighs, 1kg Holy Cow Delhi Tikka Masala Curry Sauce, 300g Basmati Rice, 1/4 Small Bunch Of Roughly Chopped Coriander, 4 Theo's Sourdough Flatbread

METHOD: In a large saucepan heat curry sauce for 10 minutes. Cook chicken for 30 minutes in the oven at 180 degrees. Cook basmati rice according to packet instructions. Lightly warm sourdough flatbread. Garnish with coriander.

Serves 6

  

 

ROMAN MEATBALLS PASTA

Theo's Roman Chicken Meatballs Pasta, Tomato & Basil Sauce, Fusilli Pasta

INGREDIENTS: 24 Theo's Roman Chicken Meatballs, 1 Finely Chopped Large Onion, 2 Large Crushed Cloves Of Garlic, 2tbsp Olive Oil, 2 Tins Of Chopped Plum Tomatoes, 2tbsp Tomato Puree, 1/2 Tin (Chopped Plum Tomatoes) Of Boiling Water, 1tsp Sugar, Salt & Pepper To Season, 30g Grated Parmigiano Reggiano, 12 Leaves Of Roughly Chopped Basil, 50g Rocket, 600g Fusilli Pasta

Method: To make sauce: In large saucepan heat olive oil. Add garlic, onion and cook until softened. Add chopped plum tomatoes, tomato puree. Stir occasionally. Add boiling water and sugar. Cover with a lid and simmer for 15 minutes. Add chopped basil and season to taste. Cook meatballs for 30 minutes in the oven at 18 degrees. Cook fusilli according to packet instructions. To serve pasta sprinkle with grated Parmigiano and garnish with rocket.

Serves 6 

 

 

PIRI PIRI SLIDER

Theo's Piri Piri Sliced Chicken Thighs, Apple & Lettuce Salad, Hummus, Brioche Bun

INGREDIENTS: 1/2 Theo's Piri Piri Sliced Chicken Thighs, 80g Lettuce, 1 Julienne Red Apple, 1/2 Small Bunch Of Finely Chopped Fresh Coriander, 2 tbsp Of Fresh Lime Juice, 100g Hummus, 6 Brioche Buns

METHOD: To make salad: In a small bowl, toss salad, julienne apple, 1/2 small bunch of fresh chopped coriander and 2 tbsp of fresh lime juice. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast brioche buns. Slather bottom half of each bun with hummus, add chicken and salad.

Serves 6

 

 

 

TIKKA PITA

Theo’s Tikka Sliced Chicken Thighs, Cabbage & Carrot Slaw, Mint & Yoghurt Dressing, Pocket Pita

INGREDIENTS: 1/2kg Theo’s Tikka Sliced Chicken Thighs, 200g Finely Shredded White Cabbage, 1/2 Finely Sliced Medium Red Onion, 1tsp Fresh Lime Juice, 50g  Julienne Carrots, 1/2 Small Bunch Of Roughly Chopped Coriander, 6 tsp Theo’s Mint & Yoghurt Dressing, 6 Pocket Pitas

METHOD: To make slaw: Toss finely shredded cabbage, julienne carrots, 1/2 bunch of fresh chopped coriander, finely sliced red onion and 1 tsp of fresh lime juice. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly warm and open pocket pitas. Spread mint yoghurt dressing inside the bread. Add salad and cooked chicken.

Serves 6 

 

 

SPICY CHICKEN MILANESE PASTA

Theo's Hot & Spicy Fillet, Tomato & Basil Sauce, Spaghetti Pasta

INGREDIENTS: 6 Hot & Spicy Fillets, 1 Finely Chopped Large Onion, 2 Large Crushed Cloves Of Garlic, 2tbsp Olive Oil, 2 Tins Of Chopped Plum Tomatoes, 2tbsp Tomato Puree, 1/2 Tin (Chopped Plum Tomatoes) Of Boiling Water, 1tsp Sugar, Salt & Pepper To Season, 30g Grated Parmigiano Reggiano, 12 Leaves Of Roughly Chopped Basil, 600g Spaghetti Pasta

Method: To make sauce: In large saucepan heat olive oil. Add garlic, onion and cook until softened. Add chopped plum tomatoes, tomato puree. Stir occasionally. Add boiling water and sugar. Cover with a lid and simmer for 15 minutes. Add chopped basil and season to taste. Cook chicken for 30 minutes in the oven at 18 degrees. Cook spaghetti according to packet instructions. To serve pasta sprinkle with grated Parmigiano.

Serves 6 

 

 

PIRI PIRI MEATBALLS PITA

Theo’s Piri Piri Chicken Meatballs, Theo's Yoghurt & Mint Sauce, Lemony Herb Couscous, Pocket Pita

INGREDIENTS: 24 Theo's Piri Piri Chicken Meatballs, 200g Couscous, 1tsp Fresh Lemon Juice, 2 tbsp, Olive Oil, 1/2 Small Bunch Of Roughly Chopped Parsley, 6 tsp Theo’s Mint & Yoghurt Dressing, Salt & Pepper To Season, 6 Pocket Pitas

METHOD: To make couscous: Bring a pot of water to the boil. Add lemon juice and olive oil to the dry couscous. Season with salt and pepper and mix together. Pour the hot water into the couscous. Cover with lid until the couscous has absorbed all the water. Add finely chopped parsley. Cook meatballs for 30 minutes in the oven at 180 degrees. Warm up and open pitas. Place couscous and meatballs into pita pocket. Serve with Theo's yoghurt and mint sauce. Garnish with pomegranate seeds (optional).

Serves 6 

 

 

BBQ CHICKEN WRAP

Theo’s BBQ Chicken Thighs Sliced, Theo's Sour Cream & Chive Sauce, Lettuce, Sweetcorn & Coriander Salsa, Tortilla Wrap

INGREDIENTS: 1/2 Theo's BBQ Sliced Chicken Thighs, 200g Lettuce, 1tsp Fresh Lime Juice, 1 Small Tin Of Sweetcorn, 1/2 Small Bunch Of Roughly Chopped Coriander, 6 tsp Theo’s Sour Cream & Chive Sauce, 6 Tortilla Wraps

METHOD: To make salsa: In a small bowl, mix sweetcorn with roughly chopped coriander and lime juice. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast tortillas. Spread the wrap with sour cream and chive sauce. Add salad and chicken. Top up with salsa.

Serves 6 

 

 

SWEET POTATO FALAFEL TORTILLA

Sweet Potato Falafel, White Cabbage & Sweetcorn Slaw, Jalapeño Houmous, Tortilla

INGREDIENTS: 24 Sweet Potato Falafels 200g Finely Shredded White Cabbage, 1 tsp Fresh Lime Juice, 1 Small Tin Of Sweetcorn, 1 Small Bunch Of Roughly Chopped Coriander, 100g Jalapeño Houmous, 6 Tortilla Wraps

METHOD:To make slaw: Toss finely shredded white cabbage, sweetcorn, roughly chopped coriander and lime juice. Cook falafel from frozen in the oven for 20 minutes at 180 degrees. Lightly toast tortillas. Spread the wrap with jalapeño houmous. Add salad and falafel.

Serves 6