Lamb Rogan Josh
My Rogan Josh sauce is based on a recipe given to me by my sister who lived in Manchester for years and studied the art of curry-making at some of the England's finest curry houses! To illustrate how a curry recipe can "evolve" according to taste and practise, she gave the exact same recipe to my Dad and his Rogan Josh is totally different from mine. So my version has been adapted over time and what you see in the blue labelled pot is the fruit of my labours, made with much love and care!
I love lamb with this sauce but beef or chicken are equally as good, even chickpeas if you don't eat meat. I like to take the lamb, dice it evenly and seal it by browning in a little hot oil, then pour the sauce directly over the meat placed in a casserole dish with a lid. If you add a little water to the mix and leave in a low oven for an hour or two, the slow cooking will result in the beautiful mix of spices permeating the meat and giving the whole dish more flavour. Serve this up with some rice and naan bread and maybe a dollop of natural yoghurt on the side and there you have an authentic Indian Rogan Josh curry to enjoy.
Spicy Tomato and Olive Sauce with Meatballs
This is a great version of an Italian classic sauce which goes really well with pasta and meatballs. Find it in any of my stockists' chill cabinets in the pot with the red label!
Make your meatballs with the best quality minced beef you can afford, the less fat the better. Using your hands mix the mince with breadcrumbs, parsley, chopped onion, salt and pepper and some raw egg until you have a thorough mix not too sticky, roll in a little flour and shallow fry until browned. Drain away any excess oil and add a pot of Anna's Natural Spicy Tomato and Olive Sauce. Heat through and cook until meatballs are done - that should only be about 20 minutes. Serve with any pasta you like; tagliatelle is favourite in our house as its easier to handle than spaghetti! That's dinner made!
My daughter is a hungry student and when she heads off to college I always make a little tub of pasta and mix some of my Spicy Tomato and Olive sauce through it for her journey. This is a great snack at any time with loads of nutrients in the sauce and energy in the pasta, a good combination for eating on the go.
This is a great version of an Italian classic sauce which goes really well with pasta and meatballs. Find it in any of my stockists' chill cabinets in the pot with the red label!
Make your meatballs with the best quality minced beef you can afford, the less fat the better. Using your hands mix the mince with breadcrumbs, parsley, chopped onion, salt and pepper and some raw egg until you have a thorough mix not too sticky, roll in a little flour and shallow fry until browned. Drain away any excess oil and add a pot of Anna's Natural Spicy Tomato and Olive Sauce. Heat through and cook until meatballs are done - that should only be about 20 minutes. Serve with any pasta you like; tagliatelle is favourite in our house as its easier to handle than spaghetti! That's dinner made!
My daughter is a hungry student and when she heads off to college I always make a little tub of pasta and mix some of my Spicy Tomato and Olive sauce through it for her journey. This is a great snack at any time with loads of nutrients in the sauce and energy in the pasta, a good combination for eating on the go.
Chicken a la King
This is an old family favourite, probably a bit retro in foodie circles, but delicious none the less. This is so easy to make using my Creamy White Wine sauce ( the purple label) that anybody can prepare this and have dinner on the table in minutes!
Take plain chicken fillets and chop into bite-size pieces then fry in a little oil until browned. Take a pot of Creamy White Wine sauce and pour over -one pot normally serves 2 or 3 people depending how much sauce you like. Cook in the pan until chicken is tender (about 20 minutes) and serve with rice. You can also serve this with pasta or spuds and something green on the side eg. broccoli or salad, makes this a perfectly balanced meal.
This is an old family favourite, probably a bit retro in foodie circles, but delicious none the less. This is so easy to make using my Creamy White Wine sauce ( the purple label) that anybody can prepare this and have dinner on the table in minutes!
Take plain chicken fillets and chop into bite-size pieces then fry in a little oil until browned. Take a pot of Creamy White Wine sauce and pour over -one pot normally serves 2 or 3 people depending how much sauce you like. Cook in the pan until chicken is tender (about 20 minutes) and serve with rice. You can also serve this with pasta or spuds and something green on the side eg. broccoli or salad, makes this a perfectly balanced meal.
