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• 16-20 large king prawns or 4 chicken breasts (skin removed & cut into strips)

• 1-2 tbsps Derrycamma Rapeseed Oil

• 1 garlic clove, finely chopped

• 1 small piece/4cm fresh ginger, finely chopped

• 1 bunch of spring onions, finely chopped

• Mixed vegetables cut into strips or florets eg broccoli, carrots, peppers

• 250g medium egg noodles

• 2 tbsps soy sauce, 1 tbsp honey, 2-3 tbsps fresh orange juice

• 1 tbsp toasted sesame seeds

• Fresh black pepper

 

Mix the Derrycamma Rapeseed Oil, garlic and ginger in a dish and use it to marinade the prawns or chicken breasts. Heat a wok or non-stick frying pan; add the chicken or prawns and stir fry for 2 minutes; add the vegetables and a tablespoon of water, cover the pan and steam until the fish or meat is thoroughly cooked and the vegetables are cooked but crunchy; add the spring onions and cook through. Meanwhile cook and drain the noodles. Make a dressing with the soy sauce, honey and orange juice and use it to dress the noodles and then add to the pan and mix all the ingredients together. Serve in bowls scattered with sesame seeds.

 

 

 

• 4 tbsp Derrycamma Rapeseed Oil

• 1/2 chicken breast, skin removed, sliced into strips

• 1/2 red onion, sliced into thin wedges

• 2 tbsp clear honey

• 1 tbsp Dijon mustard

• 85g/3.5oz fresh rocket leaves

 

For the Dressing

50/50 Derrycamma cold pressed rapeseed oil and good balsamic vinegar, crushed clove of garlic and a couple of twists of black pepper.

By far the best way to make a great dressing is to put all in a jar and give it a really good shake - stirring with a fork just doesn't do it.

Heat two tablespoons of the Rapeseed Oil in a frying pan. Fry the chicken for 5-6 minutes, until golden-brown and cooked through, and then transfer to a plate.

Fry the onion in the pan until soft.

Mix the honey and mustard together in a large bowl. Add the rocket to the bowl along with the chicken and onion. Toss together and drizzle with Balsamic Dressing.

Place onto a large serving plate and serve.

 

 

 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4

 

500g minced beef

2 tsp dried mixed herbs

2 tbsp Derrycamma Rapeseed Oil

400g tin chopped tomatoes

3 tbsp sun dried tomato paste (45g)

½ x 20g pack basil, chopped

1 tbsp Cold-pressed Derrycamma Rapeseed oil ( to serve - optional)

To serve: 300g wholemeal spaghetti or pasta shapes

Mix the beef and herbs together and divide into 12, roll into meatballs. Heat the oil in a large frying pan and fry the meatballs for 10 minutes, turning occasionally.

Add the tomatoes, tomato paste and 150ml water and cook for 10 minutes, stirring occasionally. Stir in the basil.

Meanwhile cook the spaghetti or pasta according to pack instructions, drizzle over some cold-pressed rape-seed oil, and serve with the meatballs.

Hints and tips:

Try using minced lamb or turkey as an alternative to beef.

 

 

 

Ingredients

• 6 to 8 Lamb cutlets

• 4 tsp apricot jam

• 1 tsp ground Coriander

• 1 tsp ground Cumin

• 1 tsp black Mustard seeds, ground

• 50ml Derrycamma Rapeseed oil

• 1 Lemon, juice only

 

1. Cut the rack of lamb into cutlets and spread with the apricot jam.

 

2. Combine the dried spices with some salt and pepper in a bowl, then coat the cutlets with the spices.

 

3. Heat the Derrycamma rapeseed oil in a non-stick pan and fry the cutlets for 3-4 minutes before turning over and cooking for a further 3-4 minutes - if you like your lamb well done, cook for 6-8 minutes before turning over. Season with salt and pepper, squeeze over the lemon juice and serve.