Family Friendly

  • Kids Chicken Quesadilla by Barry Horne

    Kids Chicken Quesadilla by Barry Horne

    Serves 2

    Ingredients: 

    4 small tortilla 

    200-300g leftover shredded chicken ( we used two chicken legs)

    50ml good mild salsa (you can use a pasta sauce also)

    100g grated cheese


    Method:

    Lay out the tortillas and on one side add a layer of the salsa or tomato sauce, add the shredded chicken evenly then sprinkle over the grated cheese.

    Put the other tortilla on top and place a large pan on a medium high heat.

    Add the quesadilla to the pan and cook on one side for 2-3 mins, being careful not to burn the tortilla, flip over carefully and cook for another 2-3 mins, this can be done all the way in the pan or you can place it in a preheated oven for 3-4 mins to heat through.

    Serve by cutting into 4.

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  • Barry's Bolognese with Pappardelle

    Ragu Bolognese from Provenance Village Butcher
    Ragu Bolognese with Pappardelle by Barry Horne.
    Serves 4
    Ingredients:
    - 650g beef mince
    - 150g pancetta (minced)
    - 100g carrot
    - 100g onion
    - 100g celery 
    - 3 garlic cloves
    - 125ml red wine
    - 250ml beef or chicken stock
    - 1 tbsp tomato puree 
    - 2 tins chopped tomatoes or passata 
    - 2 sprigs of thyme
    - 5g marjoram
    - 2 bay leaves
    - 500g pappardelle
    Method:
    Get a large pan on a medium high heat and add the minced beef and brown in batches. Remove from the pan when browned and leave to one side, do the same with the pancetta.
    Finely chop your carrot, onion and celery and add to the pan, cook on a low heat for 4-5 mins, stirring occasionally until soft.
    Add the chopped garlic and cook for another minute, add back in the browned meat and add the tomato puree and cook for a further minute. 
    Add the red wine and reduce until almost all the liquid is gone. Add the stock and reduce by half and then add the chopped tomatoes, all the herbs and generously season with salt and pepper. 
    Leave to cook for 1.5 hrs on a low heat.
    Serve with cooked pappardelle, a good grating of parmesan and a nice glass of red wine.
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  • Mimi’s Pasta & Sausage Bake by Miriam Cooper

    Mimi’s Pasta Sausage Bake by Miriam Cooper
    Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.
    A simple pasta bake is a weeknight staple in our house because I can prep it ahead and assemble everything into one oven-proof dish. After the rush from the school gates to home, everything is then ready to go for dinner, with minimum hassle. I would serve this with green peas or green beans.
    Ingredients:
    - 10 Provenance kids sausages
    - 2 tablespoons olive oil
    - 1 organic onion, peeled and finely diced
    - 1 stick of celery, trimmed and finely diced
    - 1 medium carrot, peeled and finely diced
    - 2 garlic cloves, peeled and crushed
    - 2 sprigs fresh rosemary, one finely chopped and one broken into small sprigs
    - 2 400g tins organic plum tomatoes 
    - 1 teaspoon brown sugar (optional)
    - 250g dried rigatoni pasta
    - 1 ball mozzarella (125g)
    Method:
    Pre-heat the oven to 180C (fan oven).
    To make the homemade tomato sauce:
    take a shallow pan and add 1 tablespoon of olive oil and the diced onion, celery and carrot. Sauté the vegetables gently over a medium heat for 10 mins, until softened. Next, add the crushed garlic and chopped rosemary, stir continuously for 1-2 mins. Pour in the plum tomatoes and add 1/2 a can of cold water. Bring up to a gentle boil, reduce the heat and simmer for 15-20 mins, the sauce will cook through and reduce. To finish the sauce, add 1 teaspoon of brown sugar, then season with salt & pepper. Once cool, you can also blend with a hand blender until smooth and set aside. I skip this step and prefer the sauce to have texture, so this is completely optional.
    Cook the pasta:
    Meanwhile, bring a large pot of water to boil and cook the rigatoni, according to the instructions. Undercook the pasta by 2 minutes, so that it is truly al-dente, as the pasta will continue to cook when you bake it in the oven. Once the pasta has reached al-dente, drain and discard the cooking water. Set aside.
    Cook the meatballs:
    Whilst the pasta is cooking, take a shallow pan and add a little oil. Take each sausage and press the meat out of the skin. Rolling the sausage meat into a mini meatball. Each Provenance kids sausage should give you 2 mini meatballs. Add them to the pan and brown lightly on each side, in batches (5-8 mins each). Set aside the browned sausage meatballs on a warm plate.
    Assemble the pasta bake: 
    Take an oven proof dish and a little tomato sauce to the bottom. Next add the al-dente pasta and dot with the browned meatballs. Once all the pasta and meatballs have been added to the dish, in an even layer, pour over the remaining tomato sauce. Finally, add slices of mozzarella to top the dish and finish with small sprigs of rosemary. If preparing ahead, set-aside the dish to cool now. Cover and refrigerate. 
    Cook the pasta bake:
    Drizzle the top of the dish with one tablespoon of olive oil. Place the pasta bake in the centre of the oven at 180C (fan oven) for 25 mins until bubbling and golden. The mini meatballs should be cooked through and the top lightly browned, the mozzarella melted. Cool a little and serve alongside green vegetables.
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  • Mimi’s Bean and Beef Family Style Chilli by Miriam Cooper

    Provenance Kids

     

    Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.
    This recipe heroes a beautiful Provenance Village Butcher beef mince, which is a great ingredient for making some delicious back to school recipes. This family style chilli is packed with nutrition, with the addition of mixed beans. The key to making this a fun dish for the family to enjoy is serving it alongside a variety of fun toppings, or “fixings”. I give lots of ideas below.
     
    Recipe serves 4-6 people, depending on appetite!
     
    Ingredients
    ~~
    450g Provenance Village Butcher lean beef mince
    2 tablespoons olive oil
    1 large organic red onion, peeled and diced
    2 carrots, peeled and diced
    1 large red pepper, trimmed and diced
    3 garlic cloves, peeled and crushed
    ½ teaspoon ground cumin
    ½ teaspoon dried oregano
    2 tins of organic plum tomatoes
    2 tin of organic mixed beans (red kidney beans, cannellini beans, butter beans, chickpeas), drained and rinsed in cold running water
    400ml water
    2-3 spring onions, trimmed and diced
     
    To serve
    Cooked rice, for 4-6 people
    Grated mild cheddar cheese
    Natural Yogurt
    Tortilla Crisps
    Avocado chunks, tossed in fresh lime juice
    Finely shredded purple cabbage, raw this offers colour and crunch
    Pickled Jalapenos, for those that like heat
    Fresh Lime Halves
     
     
     
    Method
    ~~
    In a large cooking pot add 2 tablespoons olive oil, the chopped onion and pepper. Sauté for 5-10 minutes until softened.  Add the beef mince, turn up the heat to brown the meat. Once the beef is well browned, add the crushed garlic, ground cumin, dried oregano, plum tomatoes, brown sugar (if using) and water. Finally, add the drained beans, then stir everything and bring to a gentle boil. Reduce the heat and leave the chilli to simmer away for 25-30 minutes, the sauce will reduce and thicken.
     
    Meanwhile prepare all the delicious toppings and lay them out on a big platter in small bowls, or straight onto the table.
     
    Once the chilli is cooked, remove from the heat and scatter with diced spring onions. Serve warm with big bowls of rice, everyone can then add their own toppings.
     
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  • Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce

    Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce
    "This recipe heroes a beautiful Provenance Village Butcher beef tail fillet, which is cut into strips, then sealed in a hot pan and lightly simmered in an instant sauce. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. It is a recipe to cook now, with seasonal mushrooms and beef; Autumn comfort food at its best." Miriam Cooper
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  • Mimi’s Chicken Schnitzel, with Homemade Katsu Curry Sauce

    Mimi’s Chicken Schnitzel, with Homemade Katsu Curry Sauce
    To make the homemade Katsu sauce ~ take a shallow pan and add 1 tablespoon of olive oil and the diced onion. Sauté gently over a medium heat for 5 mins, until translucent. Add the diced carrot and continue to gently sauté, for a further 5 minutes. Next add crushed garlic, finely sliced ginger and mild curry powder (1/2 tablespoon for smaller children), stir continuously for 1-2 mins.  Pour in the stock and bring up to a gentle simmer for 15 minutes, the sauce will cook through and reduce.
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