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    Stir together all of the ingredients for the spice rub. Brush the lime juice over the chicken, then coat completely in the spice rub. Heat half of the oil in a large frying pan over a high heat. When hot, add the chicken and cook for 4-5 minutes on each side until they are cooked through and have a good colouring from the spices. Remove the chicken to a chopping board, cover with foil and leave to rest for five minutes. Heat the remaining oil in the pan and cook the onion and peppers for 5-7 minutes until browned and softened. Slice the chicken into strips. Serve in warm tortillas with the peppers, onion, salsa, grated Cheddar and a spoonful of Avonmore Low-Fat Sour Cream. To serve: 8-12 tortillas, warmed Salsa Cheddar, grated Avonmore Low-Fat Sour Cream

  • Recipe of the Month

    Stir together the first three ingredients to form a smooth paste. Rub all over the pork to coat. Heat the oil in a frying pan over a medium-high heat and cook the pork for four minutes, stirring occasionally to sear the meat on all sides. Remove from the pan and set aside. Increase the heat and add the mushrooms to the pan. Cook for 3-4 minutes until browned. Stir in the Avonmore Cooking Cream with a wooden spoon, scraping up any browned bits from the bottom of the pan. Return the pork to the pan and cook for 8-10 minutes until cooked through. Add the green beans during the last three minutes of cooking, so they are tender but still crisp. Serve hot on a bed of mashed potato. To serve: Mashed potatoes

  • Chef Recipe of the Month

    Cowboy Steak Salad created by Rozanne Stevens

Quick & Easy Recipe

Easy chicken fajitas

Stir together all of the ingredients for the spice rub. Brush the lime juice over the chicken, then coat completely in the spice rub. Heat half of the oil in a large frying pan over a high heat. When hot, add the chicken and cook for 4-5 minutes on each side until they are cooked through and have a good colouring from the spices. Remove the chicken to a chopping board, cover with foil and leave to rest for five minutes. Heat the remaining oil in the pan and cook the onion and peppers for 5-7 minutes until browned and softened. Slice the chicken into strips. Serve in warm tortillas with the peppers, onion, salsa, grated Cheddar and a spoonful of Avonmore Low-Fat Sour Cream. To serve: 8-12 tortillas, warmed Salsa Cheddar, grated Avonmore Low-Fat Sour Cream

Recipe of the Month

Creamy curried pork

Stir together the first three ingredients to form a smooth paste. Rub all over the pork to coat. Heat the oil in a frying pan over a medium-high heat and cook the pork for four minutes, stirring occasionally to sear the meat on all sides. Remove from the pan and set aside. Increase the heat and add the mushrooms to the pan. Cook for 3-4 minutes until browned. Stir in the Avonmore Cooking Cream with a wooden spoon, scraping up any browned bits from the bottom of the pan. Return the pork to the pan and cook for 8-10 minutes until cooked through. Add the green beans during the last three minutes of cooking, so they are tender but still crisp. Serve hot on a bed of mashed potato. To serve: Mashed potatoes

Chef Recipe of the Month

Cowboy Steak Salad – Rozanne Stevens

Cowboy Steak Salad created by Rozanne Stevens

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