Don’t chop, just squeeze!
Very Lazy launches handy pastes for time-pressed cooks
www.verylazy.com
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When it comes to home cooking, the reality of all that dicing, slicing, washing, chopping and prepping is enough to put anyone off. That’s why Very Lazy has launched its brand new range of squeezy pastes that are always ready when you are.
The new and improved garlic, lemongrass and ginger pastes are fresh tasting, jam-packed with natural ingredients and here to help you to prepare home-cooked meals quickly, with none of the fuss… Or mess! The ultimate in hassle free cooking, just dollop into one-pots, smother on to meat, fish and veg, use as a marinade or combine to make everything from your favourite Thai Curry to the latest on-trend dishes. Why not try out our Easy Thai Fishcakes or Teriyaki Chicken Kebabs (see recipes below) to get you started…?
It’s not just our pastes that would take pride of place in your kitchen… Very Lazy’s range of pre-chopped and ready-to-use essentials now have an even better taste and look. These eye-catching little pots have a new and improved formula with less chilli seeds, less vinegar, finer chopping and even more flavour.
For more tasty Very Lazy recipes and inspiration visit www.verylazy.com and to find out more about Very Lazy follow on Twitter @VeryLazyFood, Instagram @VeryLazyFoodUK or Facebook @VeryLazyFood.
Recipes!
THAI FISH CAKES WITH CHILLI DIPPING SAUCE
Serves: 4
Preparation time: 10 minutes
Cooking time: about 10 minutes
For the fishcakes:
450 g skinless and boneless cod or haddock fillets, roughly chopped
1 teaspoon Very Lazy Chopped Ginger
1 tablespoon Thai fish sauce
1 teaspoon Very Lazy Lemongrass Paste
1 teaspoon Very Lazy Garlic Paste
2 tablespoons freshly chopped coriander
1 teaspoon Very Lazy Chopped Red Chillies
1 egg white
2 spring onions, thinly sliced
1 tablespoon oil, for frying
Lime chilli dipping sauce:
2 tablespoons rice wine vinegar
1 teaspoon Very Lazy Chopped Red Chillies
finely grated zest and juice 1 lime
2 teaspoons caster sugar
Place all the ingredients for the fishcakes in a food processor and blend to a smooth paste. Put the mixture in a bowl and stir in the spring onions. With slightly wet hands, shape the mixture into 12 patties.
In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.
Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.
Serve immediately with the dipping sauce.
TERIYAKI CHICKEN KEBABS
Serves: 4
Preparation time: 10 minutes, plus 15 minutes marinating time
Cooking time: about 12 minutes
For the marinade:
2 tablespoons dark soy sauce
1 tablespoon mirin or rice wine vinegar
2 tablespoons honey
1 teaspoon Very Lazy Garlic Paste
2 teaspoons Very Lazy Ginger Paste
450 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
½ red pepper, deseeded and cut into cubes
½ yellow pepper, deseeded and cut into cubes
4 spring onions, cut in 2.5cm pieces
1 tablespoon toasted sesame seeds
In a large bowl, mix together all the ingredients for the marinade, add the chicken and leave to marinate for about 15 minutes, or you could do this the night before and refrigerate.
Preheat the grill to medium- high. Thread the chicken and vegetables alternately onto 4 metal skewers, (or 8 wooden skewers which have been soaked in water).
Cook under the grill for 4-6 minutes each side until golden brown, basting occasionally with any remaining marinade.
Sprinkle with the sesame seeds and serve with steamed rice
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