Recipes

IMG_4232Spicy Tomato & Roasted Red Pepper Sofrito

“Sofrito is used in Spain as a base sauce for a variety of dishes. You can use Sofrito in the same way as you would a Pasta sauce. Below are some of my favourites.”

Spicy Spanish Meatball: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
250g lean minced beef
100g natural breadcrumbs
1 free range egg
100g grated mature cheddar cheese (optional)
1 tsp dried mixed herbs
plain flour for dusting
good grind of black pepper
sprinkle of salt (optional)

  • Mix everything apart from the sauce in a large mixing bowl (with your hands) until all the ingredients are well blended
  • Take a pinch of the mix (approx. 14g) and roll into small balls. Set aside on a flat plate and sprinkle the flour over the meatballs
  • Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of beef stock (optional)
  • Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
  • Cover the pan and simmer for approx. 20 minutes
  • Serve on a bed of spaghetti or rice with warm crusty bread

Spicy Chicken & Bean Casserole: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
4 chicken thighs or 2 breast fillets
1 x 400g tin butter beans
1 x 400g tin kidney beans
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Heat the oil in a shallow frying pan. Add the chicken, sprinkle over the salt and sear until golden brown
  • Place the chicken in an ovenproof dish
  • Add the butter beans and kidney beans
  • Add a good grind of black pepper
  • Pour over the sauce and cook in a pre-heated oven for 25 minutes
  • Serve with sauté potatoes, rice or just vegetables

Spicy Chorizo: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
4 cooking chorizo
1 tsp olive oil

  • Peel and crumble the chorizo
  • Add the olive oil to a shallow frying pan and fry the chorizo until slightly crispy
  • Pour the sauce over the chorizo, bring to the boil and simmer for 5 minutes
  • Serve on a bed of rice or spaghetti or just on its own with crusty bread

Pour over Pasta: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
250g dried or fresh spaghetti
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper
parmesan cheese

  • Bring a saucepan of slightly salted water to the boil and add the olive oil (this will prevent sticking). Add the spaghetti
  • Pour the sauce into a saucepan and slowly bring to the boil
  • Drain the cooked spaghetti
  • Sprinkle the warmed plate with a little olive oil and add the spaghetti
  • Pour over the sauce and grate over the parmesan cheese
  • Serve with warm crusty bread

IMG_4228Tomato & Roasted Red Pepper Sofrito

“Sofrito is used in Spain as a base sauce for a variety of dishes. You can use Sofrito in the same way as you would a pasta sauce. Below are some of my favourites.”

Spanish Meatball: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Sofrito
250g lean minced beef
100g natural breadcrumbs
1 free range egg
100g grated mature cheddar cheese (optional)
1 tsp dried mixed herbs
plain flour for dusting
good grind of black pepper
sprinkle of salt (optional)

  • Mix everything apart from the sauce in a large mixing bowl (with your hands) until all the ingredients are well blended
  • Take a pinch of the mix (approx. 14g) and roll into small balls. Set aside on a flat plate and sprinkle the flour over the meatballs
  • Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of beef stock (optional)
  • Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
  • Cover the pan and simmer for approx. 20 minutes
  • Serve on a bed of spaghetti or rice with warm crusty bread

Spanish Chicken: Serves 2 as a main course

1 x 350g Leon’s Sofrito
4 chicken thighs or 2 breast fillets
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Heat the oil in a shallow frying pan. Add the chicken, sprinkle the salt over and sear until golden brown
  • Place the chicken in an ovenproof dish
  • Add a good grind of black pepper
  • Pour over the sauce and cook in a pre-heated oven for 25 minutes
  • Serve with sauté potatoes, rice or just vegetables

Spicy Chorizo: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Sofrito
4 spicy cooking chorizo
1 tsp olive oil

  • Slice the chorizo into around 12 equal slices
  • In a shallow frying pan add the olive oil and fry the chorizo until crispy
  • Pour the sauce over the chorizo, bring to the boil and simmer for 10 minutes
  • Serve on a bed of rice or spaghetti or just on its own with crusty bread

Pour over Pasta: Serves 2 as a main course

1 x 350g Leon’s Sofrito
250g dried or fresh spaghetti
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper
parmesan cheese

  • Bring a saucepan of slightly salted water to the boil and add the olive oil (this will prevent sticking). Add the spaghetti
  • Pour the sauce into a saucepan and slowly bring to the boil
  • Drain the cooked spaghetti
  • Sprinkle the warmed plate with a little olive oil and add the spaghetti
  • Pour over the sauce and grate over the parmesan cheese
  • Serve with warm crusty bread

IMG_4231White Wine & Preserved Lemon Tagine

“Use as a cooking sauce or pour over to create these simple dishes”

Baked Cod Loin: Serves 2 as a main course

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
2 x 200g pieces cod loin or any firm white fish
1 tsp olive oil
good grind of black pepper
fresh lemon and parsley
sprinkle of salt (optional)

  • Warm the olive oil in a shallow frying pan
  • Add the fish and cook for 1 minute on each side
  • Transfer the fish to a shallow baking tray
  • Heat the sauce in a saucepan and pour over the fish
  • Place the baking tray in a pre-heated 160°C oven and cook for 20 minutes
  • Serve with couscous, rice or sauté potatoes
  • Garnish with a twist of lemon and sprinkle with freshly chopped parsley

Seafood Tagine: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
400g mixed seafood (prawns, squid, mussels)
1 tsp olive oil
good grind of black pepper
fresh parsley
sprinkle of sea salt (optional)

  • Dry the seafood on a paper towel
  • Heat the olive oil in a shallow pan
  • Add the seafood and cook for 1 minute
  • Pour over the sauce, bring to the boil and simmer for 10 minutes
  • Sprinkle with sea salt and a good grind of black pepper
  • Garnish with chopped parsley
  • Serve on a bed of couscous with a selection of fresh vegetables

Lemon & Chilli Prawns: Serves 4 as tapas

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
400g tiger prawns
1 tsp olive oil
1 x fresh red chilli, seeds left in and finely chopped
fresh parsley

  • Heat the oil in a heavy frying pan
  • Add the prawns and cook for 3-4 minutes
  • Add the chopped chilli
  • Add the sauce and bring to a simmer until the prawns are cooked
  • Pour into a terracotta dish and serve with crusty bread or warmed pitta bread

IMG_4234Apricot & Coriander Tagine

“Use as a cooking sauce or pour over to create these simple dishes”

Chicken Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
4 chicken thighs or 2 breast fillets
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Heat the oil in a shallow frying pan. Add the chicken, sprinkle over the salt and sear for 1 minute on each side
  • Place in an ovenproof dish
  • Add a sprinkle of salt and a good grind of black pepper
  • Pour over the sauce and cook in a pre-heated oven for 25 minutes
  • Serve with couscous or rice

Pork Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
400g loin of pork
2 carrots
1 parsnip
1 medium sweet potato
1 x 450g tin haricot beans
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Cut the vegetables into bite-sized chunks and parboil
  • Dice the pork
  • Heat the olive oil in an ovenproof dish
  • Add the diced pork and the vegetables. Sear for 5 minutes, stirring regularly
  • Add the salt and pepper (optional)
  • Add the sauce and cook in a pre-heated oven for 30 minutes
  • Serve with new or sauté potatoes

Duck Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
2 medium duck breasts
olive oil
sprinkle of sea salt
good grind of black pepper

  • Slice the duck with a sharp knife into 10 equal oval portions
  • Season with salt and black pepper
  • Add a splash of olive oil to a shallow frying pan and heat until slightly smoky
  • Add the duck slices and sear for a couple of minutes on each side
  • Pour the sauce over the sliced duck and cook until tender
  • Serve with new or sauté potatoes and vegetables

Coriander Chilli Prawns: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Apricot Tagine Sauce
12 raw peeled large prawns
1 small red chilli, chopped
freshly chopped coriander
1 tsp olive oil
good grind of black pepper
sprinkle of salt (optional)

  • Warm the olive oil in a shallow frying pan
  • Add the prawns and turn up the heat so that they start to sizzle
  • Add the chopped red chilli. Sprinkle over the salt (optional) and a good grind of black pepper
  • Pour in the sauce and cook until hot
  • Serve with couscous or boiled rice and sprinkle over the fresh coriander

For a delicious Coriander Chilli Chicken, just substitute the prawns with 400g of sliced or diced chicken

IMG_4230Prune & Cinnamon Tagine

“Use as a cooking sauce or pour over to create these simple dishes”

Lamb Tagine: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
400g lamb shoulder
1 tbsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Cut the lamb into small pieces
  • Heat the olive oil in an ovenproof dish and sear the lamb for about 3 minutes
  • Add the salt and pepper and stir
  • Add the sauce and place in a pre-heated oven for 1 hour or until the lamb is tender
  • Serve with couscous

Lamb Meatballs: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
250g lean lamb mince
100g natural breadcrumbs
1 free range egg
1 tsp dried mint
sprinkle of salt (optional)
good grind of black pepper

  • Mix everything apart from the sauce in a large mixing bowl until all the ingredients are well blended
  • Take a pinch of the mix (approx. 14g) and roll into small balls on the palm of your hands. Set aside
  • Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of lamb stock (optional)
  • Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
  • Cover the pan and simmer for approx. 20 minutes
  • Serve with sauté potatoes or on a bed of rice or couscous

Duck Breast: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
2 medium duck breasts
sprinkle of sea salt (optional)

  • Score the fat with a sharp knife
  • Sprinkle the salt evenly over the fat
  • Grill or oven bake the duck until the skin is crispy
  • Pour the sauce into a saucepan and slowly bring to the boil
  • Slice the cooked duck into equal oval shapes and fan on a plate
  • Pour the sauce over the sliced duck
  • Serve with new or sauté potatoes and vegetables

Venison Sausage Casserole with Lentils: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
4 to 6 venison sausages
250g dry lentils

  • Rinse the lentils with fresh water and place in a large saucepan. Add water to cover plus 3 inches. Bring to the boil and cook until tender
  • Pierce the sausages and pan sear in a little oil until slightly brown
  • Place the sausages in an ovenproof dish. Pour over the sauce and add the lentils. Cover and cook in a hot oven for 20 minutes
  • Serve with sauté potatoes and vegetables