Recipes with OBRI
recipes
Mediterranean roast chicken with Obri sunflower oil

Bring out the barbeque and try chicken the Mediterranean way. Just serve with salad and flat breads for a fantastic summer dish.

Ingredients

  • 75g Merchant Gourmet Sun Dried Tomatoes
  • 4 tbsp Garlic Infused Olive Oil
  • 2 tbsp red pesto
  • 3 tbsp dry white wine
  • 700g mixed chicken portions such as breast fillets, drumsticks and wings

Instructions

1. Place the Sun Dried Tomatoes, oil, wine and pesto in a food processor. Pulse until the mixture forms a lumpy paste

2. Use a sharp knife to slash the chicken portions all over – this will allow the flavour of the marinade to get right inside. Place the chicken in a large non-metallic dish, pour over the marinade and mix well (use your hands for best results) until the chicken is really well coated with the marinade. Cover and leave to marinade in the fridge for at least 2 hours or overnight if possible

3. Cook the chicken over hot barbecue coals for 20-25mins or until cooked through – there should be no sign of pink when the chicken is pierced with a fork

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recipes
Puy lentil tomato and feta salad with Obri sunflower oil

This is great as a starter or main course. The juicy tomatoes work wonderfully with the flavoursome lentils and it only takes 25 minutes to make.

INGREDIENTS

  • 1 x 250g of Merchant Gourmet Simply Cooked Puy Lentils
  • 1 jar Merchant Gourmet Sun Dried Tomatoes in Oil, drained
  • 7 tbsp Basil Infused Oil
  • 2 tbsp Red Wine Vinegar
  • 300g feta cheese, crumbled
  • Handful fresh basil leaves, chopped
  • Handful of Little gem or curly leaf lettuce
  • 1 tbsp wholegrain mustard

INSTRUCTIONS

1.Cook the Puy Lentils according to packet instructions. Drain in a colander and rinse with cold water until refreshed. Place the drained and cooled lentils into a large bowl with the Sun Dried Tomatoes, crumbled feta and basil leaves and toss to mix

2.Place 5 tbsp of the basil oil into a jug with the red wine vinegar and wholegrain mustard and mix together well. Season generously with salt and freshly ground black pepper and mix well. Pour the dressing over the salad and toss to coat

3.Heat the remaining 2 tbsp of the basil oil in a large heavy based frying pan and cook the torn Serrano ham for 1-2 minutes, turning until crisp. Add to the salad and toss to mix

4.Serve with warm crusty bread and lettuce

HOW’D YOU GET ON?

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recipes
Portobello mushrooms stuffed with spinach quinoa & pancetta

These stuffed mushrooms are really tasty and can be served as either a starter or main course

INGREDIENTS

  • 4-6 Portobello mushrooms, (stalks removed and finely chopped)
  • 100g Spinach (about half a bag)
  • 125g of Merchant Gourmet Simply Cooked Red & White Quinoa (half the pouch)
  • 1 clove of Garlic, crushed or finely chopped
  • 2 tbsp Crème fraiche
  • Black pepper
  • 130g Bacon lardons
  • 4 x Merchant Gourmet Sun Dried tomatoes, sliced (use the ones in the oil, but remove from the oil)
  • Handful of freshly grated Parmiggiano reggiano (or Pecorino as a vegetarian alternative)
  • 2 tbsp Parsley, finely chopped
  • 50g unsalted butter

INSTRUCTIONS

1.Preheat the oven to 200C/400F/Gas 6.

2.Place the mushrooms onto a baking tray.

3.Place about a 1cm cubed knob of butter on each mushroom, and season with salt and freshly ground black pepper. Place into the oven and bake for 8 minutes.

4.In medium-large casserole pan, fry the bacon lardons, for about 4 minutes on a medium heat. They should contain enough fat, for no additional oil, but if they start to stick, add a little oil. Then add the finely chopped mushroom stalks and fry with the bacon for an additional minute until softened.

5.Remove the pan from the heat, and transfer the bacon and mushroom into a medium sized mixing bowl.

6.Put the pan back on a medium-low heat, melt 3-4 knobs of butter in it and add the spinach and finely chopped garlic, and allow to wilt, this takes about 2 minutes. Add the crème fraiche, and black pepper. Remove from the heat

7.Empty half the contents of the Quinoa into the mixing bowl containing the bacon and mushrooms and add the parsley, half the grated parmesan and the sliced sundried tomatoes.

8.Onto each baked mushroom, first place the wilted spinach, then a spoonful of the Quinoa/bacon mixture, followed by an extra sprinkling of the parmesan on top.

9.Place the mushrooms back in the oven, and cook for a further 6-7 minutes, until the top is golden and bubbling.

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recipes
Quinoa with roasted chicken with OBRI Sunflower Oil

Slow roasted chicken leg with nutty quinoa, peppers, soft red onions, garlic and lemon butter. A tour de taste.

INGREDIENTS

  • 1 x 250gpouch of Merchant Gourmet Simply Cooked Red and White Quinoa
  • 600ml chicken stock
  • 100g soft unsalted butter
  • Zest of 1 lemon and 4 tbsp juice
  • 2 medium red peppers, de-seeded, halved lengthways, thinly sliced (1cm)
  • 2 medium red onions, peeled, thinly sliced (1cm)
  • 6 garlic cloves, peeled, finely sliced
  • 4 chicken legs, 200g each
  • 4 tbsp thinly sliced chives
  • Salt, cayenne pepper

INSTRUCTIONS

1. Pre-heat oven to 220c/Gas 7 / Rack position middle shelf.

2. Get a large ovenproof frying or sauté pan. Add the chicken stock. Boil to
reduce by half.

3. Mix the butter together with the lemon zest and the juice.

4. Take the pan off the heat. Add the peppers, onions and garlic. Season. Add the quinoa and 60g of the lemon butter.

5. Cover the pan tightly with foil. Bring to the boil, you can hear this under the foil, it takes about 1 and 1/2 minutes.

6. Rub the chicken legs with, salt, cayenne and the remaining lemon butter. Put the chicken legs, skin side up, onto the foil. Braise for 20 minutes.

7. Take the pan out of the oven. Put the chicken legs onto a plate. Cut a hole in the foil. Drain the chicken’s cooking juices and fat through the hole into the pan.

8. Throw the foil away. Put the chicken legs skin side up onto the quinoa mixture. Roast for 10 minutes.

9.Brush the chicken legs with their cooking juices. Sprinkle with the chives. Serve

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recipes
Roasted five spice pork with egg fried quinoa with OBRI Sunflower Oil

Delicious spiced pork and a brilliant and tasty way to try quinoa.

INGREDIENTS

FOR THE MARINADE

  • 2 tsp five spice
  • 1 tbsp. of soy sauce
  • 1 tbsp. honey
  • ½ sesame oil
  • 1 medium sized pork fillet (sinew trimmed off and cut in half)

FOR THE EGG FRIED QUINOA

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Red & White Quinoa
  • 1 tsp sesame oil
  • 1 tsp coconut oil
  • 2 cloves garlic
  • 1” piece of fresh ginger, cut into small batons
  • 2 spring onions
  • ½ red pepper, diced
  • 4 baby sweetcorn, sliced
  • 1 pak choi, cut finely
  • 1 tbsp. soy sauce

INSTRUCTIONS

1.Firstly, marinade the pork, mix all the ingredients together, then place in a shallow baking tray, then add the pork, turn a few times to coat. Clingfilm over and marinate for as long as possible and at least for 30 mins. When you are ready, pre-heat the oven to 200C. Pop in the pork and cook for about 10/15 minutes, depending on thickness. I like to blast the grill on high for a few minutes at the end to get a good colour too.

2.Then prep the veggies for the fried quinoa, keep them all separate and then start the cooking process. Add the oil, then the garlic, ginger, baby sweetcorn and peppers. The fry for about 2 minutes, then add the spring onions and pak choi and cook for 2 more minutes. Finally add the quinoa and soy sauce. Fry for 5 mins until warmed throughout, then season. Whisk the eggs up in a little bowl, then pull apart a space in the pan, drop in the eggs, then continue moving to cook through, like scrambled eggs.

3.Then mix it all throughout the quinoa mix, check seasoning and then pile up on the plate, along with some sliced pork fillet. I like to serve this with chili sauce on the side.

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recipes
South american quinoa mango salad with OBRI Sunflower oil

Suitable for dairy-free, vegans and vegetarians

INGREDIENTS

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Red and White Quinoa
  • 200ml pineapple juice
  • 4 tbsp extra virgin olive oil
  • Zest and juice of 1.5 limes
  • 1 x 400g tin black beans, drained
  • 1 small sweet potato
  • 1 tbsp vegetable oil
  • 120-160g corn kernels
  • 1 mild red chilli, seeded, diced
  • 2 ripe tomatoes, diced
  • Half a small mango, peeled, diced
  • 50g peppadew peppers, finely sliced
  • 6 tbsp sliced coriander
  • Salt, cayenne pepper, caster sugar

INSTRUCTIONS

1.Preheat your oven to 220c / Rack position, upper middle shelf

2.Peel the sweet potato. Cut it into 2.5cm dice, you should have about 200g. Roast the dice in the vegetable oil with salt and cayenne pepper for 15 minutes, until it’s cooked but not browned

3.While it roasts, make the dressing, boil the pineapple juice until only 4 tbsp remain. Cool then stir in the oil, lime zest and lime juice

4.Warm the quinoa according to the instructions on the pouch. Mix the quinoa with half of the dressing

5.Get a shallow bowl. Add the beans with the corn, chilli, tomatoes, mango and peppadew peppers. Mix in the second half of the dressing. Season to taste with salt, cayenne pepper and sugar. Add the coriander

6.Mix two thirds of the topping with the quinoa. Season to taste. Scatter the remaining third of the topping over the top of the quinoa mixture

HOW’D YOU GET ON?

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Got any suggestions or improvements or tips? Let us know!