REGISTERED OFFICE

The Old Stables

Holmfirth

HD9 2NP

 

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STIR FRIED KING PRAWNS AND CHILLI OIL DRESSING

500g Raw Tiger Prawns
1-2 Tablespoons of Yorkshire Drizzle Original Rapeseed Oil
Black Pepper
Juice of 1 Lime
450g Rice Noodles
1 to 2 Tablespoons of Yorkshire Drizzle Chilli Oil (according to taste)
Wedges of Lime 
Chopped fresh Coriander (to serve)

INGREDIENTS

METHOD

Heat a wok over a high heat for 30 seconds and add the original rapeseed oil. 
 
After 30 seconds add the prawns and cook for about 3-4 minutes, stirring constantly. 
 
Take the prawns from the wok, sprinkle with the lime juice and keep warm. 
 
Cook the rice noodles according to the instructions on the packet. 
 
Warm the chilli oil in a small saucepan for a couple of minutes and divide the noodle between 4 bowls, topping them with the warm prawns. 
 
Pour over the warm chilli oil, to taste and garnish with wedges of lime and the fresh coriander.

HALLOUMI SALAD WITH CHILLI OIL DRESSING

suitable for vegetarians

250g Halloumi Cheese
3 Tbsp Grated Parmesan cheese
1 Egg beaten
100g Cherry Tomatoes, halved
3 Tbsp Yorkshire Drizzle Original Oil
6 Tbsp Yorkshire Drizzle Chilli Oil
Bag of Mixed Salad Leaves

INGREDIENTS

METHOD

Cut the halloumi cheese into thin slices, dip into the beaten egg and coat in parmesan cheese. 
 
Add the original oil to a pan over a medium heat and cook until golden brown. 
 
Arrange the salad leaves and chopped tomatoes on 4 plates and divide the cheese slices equally between the plates. 
 
To finish, drizzle the chilli oil over the salad and halloumi.

SPICY CHICKEN 

WITH COUSCOUS

4 Chicken Breasts
1 Red Onion
250g Cherry Tomatoes
1x 425g Can of Chickpeas
2 Tbsp Yorkshire Drizzle Chilli Oil
2 Chicken Stock Cubes
400g Couscous
Grated zest and juice of 1 Lemon
Fresh Mint and Coriander, chopped

INGREDIENTS

METHOD

Pre heat the oven to 200C/400F/Gas mark 6 
 
Cut the chicken into 2 cm cubes and add to a large roasting tin with the chopped red onion, cherry tomatoes halved, chickpeas and the chilli oil. Season well and put in the oven for 10 minutes.
 
Add the two stock cubes to 600ml of boiling water
 
Stir the couscous into the roasting tin, followed by the stock, lemon zest and juice and put back into the oven and cook for 15-20minutes until the stock has been absorbed and the chicken is cooked through
 
Stir through the chopped coriander and mint.
 
Serve and enjoy!
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