Enjoy the Mediterranean flavours of these hearty dishes!
TOMATO & ROSEMARY CHICKEN STEW
PREP 10 MINS / COOK 20 MINS / MAKES 4
1 bottle Alce Nero Organic Tomato Chunky Puree
1 chicken breast (300 g), cut into cubes
3 tsps Alce Nero Organic Extra Virgin Olive Oil
1 medium white onion, chopped
2 garlic cloves, minced
1 capsicum (any colour), chopped
1 large celery stick, chopped
1 carrot, chopped
1 potato, peeled and diced
1 rosemary sprig
200 ml chicken stock
1 Heat 3 tsps of oil in a deep pan over medium-high heat. Saute onions and garlic for 1 min.
2 Add chicken cubes, and cook until they turn brown.
3 Add tomato puree, chicken stock and vegetables. Stir so the stew covers the chicken cubes.
4 Simmer for 15 to 20 mins, stirring once or twice until chicken cubes are cooked.
TIP: Make your own chicken stock and freeze it in ice cube trays, so you’ll have individual portions on standby whenever you need to make a meal in a hurry.
This stew gets its sweet, delicate flavour from the tangy chunks of organic tomatoes.
<u>SHOPPING LIST REMINDER</u>: Alce Nero Organic Chunky Tomato Puree.
Alce Nero Organic Chunky Tomato Puree
Use this hearty tomato puree in pasta sauces, stews and dips to add flavour and depth to your dishes.
Cooked tomatoes are a great source of vitamin C, lycopene and antioxidants. Made from juicy, Italian tomatoes from the best areas of the Emilia Romagna region, the Alce Nero Organic Chunky Tomato Puree is a highly versatile ingredient. Its tomatoes are harvested at just the right level of ripeness, and processed within eight hours to preserve their flavour, aroma and nutrients.
FUSILLI WITH BALSAMIC VINAIGRETTE
PREP 10 MINS / COOK 15 MINS / MAKES 3
300 g Alce Nero Organic Fusilli
4 tbsps Alce Nero Organic Balsamic Vinegar
3 tbsps Alce Nero Organic Extra Virgin Olive Oil
1 tbsp Alce Nero Organic Acacia Honey
100 g deshelled cooked prawns
1 tbsp white onions, finely chopped
Salt and pepper, to taste
1 Boil pasta in a pot of salted water for about 10 mins.
2 Drain pasta and drizzle oil to prevent it from sticking. Chill pasta in the fridge.
3 Place onions, cooked prawns, honey, olive oil and balsamic vinegar in a large mixing bowl, and stir evenly.
4 Remove pasta from fridge, and mix it together with salad leaves.
5 Pour vinaigrette mixture over pasta and salad leaves, and mix evenly. Serve in a salad bowl.
TIP: Go for vinaigrette dressing for your salads: It’s lower in saturated fats, compared to regular cream-based dressing!
Olive oil adds a delicately fruity taste to this Italian dish, and also helps to keep the pasta from sticking together.
<u>SHOPPING LIST REMINDER</u>: Alce Nero Organic Extra Virgin Olive Oil
Alce Nero Organic Extra Virgin Olive Oil
Drizzle this delicious olive oil over pasta salad dressings, grilled fish, or even a slice of toast as a quick snack.
Olive oil is an antioxidant-rich food, and a key part of the Mediterranean diet. To make Alce Nero Organic Extra Virgin Olive Oil, olives are delicately handpicked from the hills of Southern Italy, and made into a pure olive oil which is green with a hint of yellow. It has a light, fruity aroma and balanced flavour.