Understanding Recipes: A Guide to Cooking and Creativity
A recipe combines ingredient descriptions with step-by-step preparation steps alongside optional serving methods. This compilation offers culinary instructions for novice and expert chefs who practice vegan and gluten-free diets.
These instructions provide essential information about cooking times with optional serving suggestions. Users can customize their cooking experience by integrating digital recipes with their family’s traditional recipes using standardized procedures.
Morrisons’ High-Protein Range: Convenient, Flavorful, and Nutrient-Packed Meals
The grocery chain Morrisons presents a wide range of protein-rich recipes and pre-made meals that accommodate various dietary requirements. The Nourish range from Morrisons includes Pulled Beef Chilli & Rice and Spiced Chicken Biryani and King Prawn Linguine as part of their balanced protein offerings.
Customers who want fast options can choose between Protein Chicken Tikka Masala & Pilau Rice and Protein Turkey Meatball & Tomato Pasta. Morrisons offers customers two ready-to-cook recipes featuring lean proteins such as Loaded Chicken Gyros and Tuscan Chicken with Chickpeas. The restaurant offers multiple options for people who need high-protein meals without sacrificing taste or convenience.
Lamb Birria Tacos
Experience a fresh take on spicy, smoky birria when you coat your lamb with chipotle, cumin and cinnamon. A slow cooker prepares this dish effortlessly so you can enjoy it with a crowd as a family-style meal.
Step 1
Combine vine tomatoes with 1 chopped onion and oregano, cumin, garlic, cinnamon and cider vinegar and chipotle chilli paste (adjust to taste) in a small blender to make the spice paste. Blend all ingredients until they become smooth while adding water to achieve the proper paste consistency.
Step 2
Heat the oil in a heavy saucepan or casserole dish with a lid before you season the lamb and fry it on all sides. Fry the spice paste with the lamb for 3-4 minutes until the paste becomes fragrant and coats the meat.
Step 3
Add enough stock to the saucepan or casserole dish so that it covers the contents. Place the bay leaves in the saucepan and secure the lid before cooking for 1-1.5 hours to achieve tender and shreddable lamb. Add small amounts of water to your cooking pot when needed.
For slow cooking place the stock in a slow cooker and set it to low heat for 6-8 hours to achieve the perfect texture. After removing the meat from the pot you should reduce the remaining liquid by simmering it for 10-15 minutes to create dunking liquid.
Step 4
Transfer the meat broth into a different container using a strainer. Use two forks to shred the meat before adding enough liquid to coat the lamb while avoiding excess moisture.
Step 5
Place a large spoonful of the meat filling inside each tortilla half before proceeding. Add a layer of mozzarella cheese along with onion and jalapeno on top.
To prepare the sandwiches, fold the empty tortilla half over the filling before placing it in a dry frying pan for 2 mins per side until both sides achieve golden color and crisp texture while the cheese melts. Serve the remaining cooking liquid for dipping while placing the lime, coriander, avocado and salsa on the table for individual serving.
- Morrisons whole lamb leg
- 200-400ml chicken stock
- 8 mini plain tortillas
- 100g grated mozzarella
- 4 tbsp pickled jalapeno slices
- 2 onion, chopped
- 2 vine tomatoes, chopped
- 1-2 tbsp chipotle chilli paste, depending on how spicy you like it
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 garlic cloves, chopped
- 1 tsp ground cinnamon
- 2 tbsp cider vinegar
- 2 bay leaves
- 1 tbsp vegetable oil
- Lime wedges, to serve
- Coriander, to serve
- Avocado, to serve
- Salsa, to serve
Smoked Paprika & Fennel Dry Rub Pork Shoulder with Roasted Tomatoes
The main course features pork shoulder which receives a paprika and fennel-infused smoking treatment before serving with tasty roasted tomatoes.
Step 1
Mix smoked paprika with cumin and fennel and cinnamon and garlic granules and 2 teaspoons of salt and several turns of black pepper to create the dry rub. Spread the pork pieces inside the roasting tin before coating them completely with the dry rub mixture. Place the meat in the refrigerator without a cover for at least 6 hours and preferably overnight.
Step 2
Place the pork on the countertop one hour before you plan to cook it. Heat the oven to 240°C/220°C fan/gas 9. Position the pork with its skin facing up before drizzling oil across the surface while thoroughly massaging the skin. Cook the pork in the oven for 25 to 30 minutes until the skin develops blisters and bubbles.
Step 3
Place the pork on a plate while you pour in the bashed garlic, oregano, onions, wine, puree, stock and tomatoes. Place the pork back into the pan with its skin facing up. Lower the oven heat to 180°C/160°C fan/gas 4. Continue roasting the meat for 1 hour and 30 minutes to 2 hours until the skin becomes tender when touched.
Step 4
Place the pork on a separate baking tray after you remove it from the roasting tin. Place the pork skin-side up in the oven at 220°C/200°C fan/gas 7 for 20-25 minutes until the skin becomes very crisp and puffed and turns golden brown. Test the crispness by lightly tapping the pork with a knife.
Continue roasting the meat for 5-10 additional minutes to reach the desired crispness. Place the pork in the roasting tin to rest for 20 minutes while loosely covering it with foil. For those who prefer outdoor cooking the pork can be prepared by slow cooking it on a BBQ.
Step 5
Take the garlic cloves from the roasting pan and press them through their skins into a mixing bowl. Add the yogurt and parsley to the mixture while adjusting the seasonings to your liking. Place the roasting tin on the stove top medium heat or transfer it to a saucepan.
Simmer the mixture for 1-2 minutes while breaking up the tomatoes with a wooden spoon to achieve reduced consistency. Stir in the vinegar while adjusting the seasoning according to taste.
Step 6
Serve the crackling in large pieces before breaking it into smaller chunks. Serve the shredded meat with the roasting tin juices and garlic yogurt on the side.
- 1.65kg Market Street large boneless pork shoulder joint, skin scored
- 200ml white wine
- 250ml chicken stock
- 500g cherry tomatoes
- 100g natural yogurt
- 8 garlic cloves, skin on and bashed
- 2 tsp sherry vinegar
- 10g oregano
- 2 red onions, thickly sliced
- 2 tbsp tomato puree
- Small handful parsley, finely chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp garlic granules
- 1 tbsp vegetable oil
- Crispy smashed potatoes and a lemony green salad, to serve
Rump Steak Sandwich
This sandwich contains juicy steak and tangy pickled flavor with chewy ciabatta that makes each bite a triumph.
Step 1
Start by preparing the pickled cucumbers. Place the cucumber into a bowl and add the salt on top. Mix everything together then let the mixture rest for 15 minutes. Transfer the cucumber to a bowl after draining it while using your hands to carefully remove any remaining water.
Put a small frying pan on medium-high heat before adding the mustard seeds. Heat the mustard seeds for 1-2 minutes until they pop and release a fragrant smell before placing them into the cucumber bowl. Mix all ingredients together while tossing gently. Add seasonings to your liking before leaving the mixture to rest. You can prepare these up to 2 days in advance and store them in the refrigerator.
Step 2
Heat the oven to 220°C/200°C fan/gas 7. Apply ½ tbsp of steak seasoning to the meat and generously sprinkle salt and pepper before setting it aside. Place the sweet potato and onions with oil and steak seasoning on a baking tray before tossing them together. Place the ingredients in a uniform arrangement before applying a light seasoning. Place the tray in the oven to roast for 20-25 minutes until the vegetables become tender with crispy edges.
Step 3
In a separate bowl combine Dijon mustard with mayonnaise and horseradish sauce and adjust seasoning to your preference. Set a griddle pan to its highest temperature setting.
Apply a thin layer of oil to the steak before you place it in the hot griddle pan. Cook each side of the steak for 1-3 minutes based on your desired doneness level. The cooking time for rare-medium steak is 1-2 minutes while the cooking time for fully cooked steak is 3-4 minutes. Place the steak on its own plate then let it rest.
Step 4
Use a brush to spread olive oil over both sides of the ciabatta bread before cutting it in half. Place the ciabatta cut side facing down into the hot griddle pan for 1-2 minutes to achieve a toasted texture while soaking up the pan juices. Set aside.
Step 5
Serve the steak by cutting thin slices that run against the meat’s natural grain. Dip the bread’s bottom into the resting juices before spreading mustard mayonnaise across it. Place sweet potato followed by onions and steak slices on top before adding watercress and pickled cucumbers. Serve with lots of napkins.
- 255g Morrisons beef rump steak
- 1 ½ tbsp steak seasoning
- 1 sweet potato, around 200g, scrubbed clean and thinly sliced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil, plus extra for the bread and steak
- 2 Market Street ciabattas
- 30g watercress
- 1 tbsp Dijon mustard
- 2 ½ tbsp mayonnaise
- 1 tsp horseradish sauce
- ½ cucumber, thinly sliced
- 1 tsp flaky sea salt
- 1 tsp yellow mustard seeds
- 1 tbsp white wine vinegar
- 1 tbsp caster sugar
- Small handful dill, finely chopped
Korean BBQ-Style Ribs
The oven provides convenience for preparing Korean-spiced BBQ ribs while adding sweet and spicy flavors to the meat. Cook the ribs on the barbecue when the sun is out to finish them before serving with a refreshing radish slaw.
Step 1
Heat the oven to 180°C/160°C fan/ 4. Mix the salt with pepper and garlic until all ingredients blend together. Use a small knife to remove the membrane from beneath the ribs before applying the salt mixture across their entire surface. Lay the ribs evenly in a shallow roasting tin before moving to the next step.
Place the meat in a shallow roasting tin before roasting it in the oven for 1 hour until it turns tender. The preparation can be completed ahead of time and stored in the refrigerator for a maximum of 2 days.
Step 2
The preparation of slaw requires you to sprinkle 1 tsp salt over cucumber and radishes and toss them until they have an even coat before allowing them to rest for 30 mins. Drain the vegetables through a sieve and rinse them before using your hands to remove any remaining water from the vegetables and placing them in a dry bowl.
Combine ½ tbsp sesame oil with 1 tbsp rice vinegar and 1 tbsp brown sugar and 1 tbsp sesame seeds in a small bowl until the sugar dissolves before adding ½ tbsp light soy sauce to the mixture. Toss the cucumbers with this dressing.
Step 3
In a small saucepan heat 1 tablespoon of sesame oil under medium heat to prepare the glaze. Cook the garlic and ginger together for 2 minutes until they release their fragrance without turning brown.
Combine all glaze ingredients including gochujang, rice vinegar, soy sauce, soft light brown sugar, sesame seeds and fish sauce in the saucepan and let it cook for an additional few minutes. After the ribs finish cooking in the oven you should distribute the glaze evenly across them.
Step 4
The ribs should spend 10-15 minutes in the oven to become sticky and glazed or you can place them on a white hot coal BBQ to become sticky and piping hot throughout for about 5 minutes.
Step 5
Serve the individual rib pieces on a bed of rice next to the cucumber salad.
- 2kg Market Street British pork ribs
- 1 tbsp sesame oil, plus ½ tbsp for the slaw
- 4 garlic cloves, grated
- 20g ginger, grated
- 40g gochujang
- 60ml rice vinegar, plus 1 tbsp for the slaw
- 2 tbsp soy sauce
- 2 tbsp soft light brown sugar, plus ¾ tbsp for the slaw
- 1 tbsp sesame seeds, plus 1 tbsp toasted for the slaw
- 1 tbsp fish sauce, optional
- 1 cucumber, finely sliced
- 200g radishes, finely sliced
- 1 tbsp light soy sauce
- 1 tsp fine salt
- 1 tsp finely ground black pepper
- 2 tsp garlic granules
- White steamed rice, to serve
Chicken, Avocado, Quinoa Salad with Green Goddess Buttermilk Dressing
A big salad paired with our green goddess dressing makes an effortless summertime lunch or barbecue addition.
Step 1
Add all ingredients including dill, parsley, chives, tarragon, mayonnaise, extra virgin olive oil, lemon juice, garlic, anchovies and buttermilk to a blender then blend until the mixture becomes smooth with a green hue and leaves only small herb flecks behind. Season to taste.
Pour 100ml of dressing into a container before adding the chicken thighs for marination in the refrigerator up to 2 days. Mix all ingredients together then allow the mixture to marinate in the refrigerator for a maximum of two days. Store the dressing in the refrigerator for a maximum period of three days.
Step 2
Heat a BBQ to white-hot coal temperatures or use a griddle pan at its highest setting. Apply a small amount of oil to the BBQ or griddle pan grates before placing the chicken thighs onto the surface.
Cook each chicken thigh for 4-5 minutes on each side until fully cooked before moving them to a cutting board to rest for 5 minutes before cutting.
Step 3
Combine half of the dressing with cooked quinoa and add lettuce along with celery and cucumber. Spread the mixture on a platter and place avocado slices with chicken pieces and additional dressing on top. Serve the dish by distributing the cut cress over it.
- 600g skinless, boneless chicken thighs
- 400g cooked quinoa
- 1 round lettuce, leaves separated
- 2 sticks celery, finely chopped
- ½ cucumber, finely chopped
- 2 ripe avocados, pitted, peeled and sliced
- 1 pack Market Street salad cress, snipped
- 15g dill, roughly chopped
- 15g parsley, roughly chopped
- 15g chives, roughly chopped
- 15g tarragon, leaves picked
- 120g mayonnaise
- 2 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 250ml buttermilk
- 1 large garlic clove, crushed
- 3 anchovies in oil, drained and roughly chopped
- Vegetable oil, for the grates
Boost Your Protein Intake with Morrisons’ Delicious and Convenient Meals
People who want to eat healthily while keeping their diet balanced and delicious should choose Morrisons‘ High-Protein Range. The meals in Morrisons High-Protein Range contain premium proteins that help build muscles while supporting general wellness. You can find something in their range that suits your needs whether you need quick options or want a ready-to-cook dish because they offer Pulled Beef Chilli & Rice and Protein Chicken Tikka Masala.
The nutritious meals from this range provide all necessary nutrients while delivering great taste experiences that make eating healthy foods enjoyable. Ready-made and simple preparation meals eliminate your stress through their nutrient-rich ingredients that support your body requirements. These meals serve active individuals and people who want both nutritional value and great taste combined.
