Welcome to Ilumi World

Midweek Meals - Bonfire Night

chilli_con_carne_jacket_potato

Jacket Potato & Cheesy Chilli

Ingredients:

1 x pouch ilumi Chilli Con Carne
1 medium baking potato (approx 320g)
1 tbsp vegetable oil
1 garlic clove, finely chopped
1/2 tsp dried mixed herbs

How to make:

- Preheat the oven. Wash the potato and prick with a fork or knife. Rub the skin with the oil and season with salt, pepper and a pinch of dried mixed herbs. Bake for 1 hour, or until the skin is crisp and a knife can easily pierce the centre.

- Once the potato has been in the oven for half an hour, prepare the chilli con carne.

- Cut the top of your ilumi pouch and stick in the microwave for just 2 minutes!

- To serve, cut open the baked potato and spoon the filling into the centre and sprinkle grated cheese on top!

Buy the key ingredient here.

lamb stew

Lamb in Gluten Free Ale Stew

Ingredients:

400ml hot vegetable or chicken stock
1 x pouch ilumi Lamb in Gluten Free Ale
1 tbsp vegetable oil
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
1 tsp dried rosemary
400g cannellini beans, rinsed and drained
Yorkshire Pudding Recipe

2oz (50g) cornflour
2oz (50g) gluten free flour
3 eggs
1/4 pint (140ml) milk

How to make:

- Yorkshire's: Make the batter in the usual way and bake in a hot oven. They should rise beautifully and be light as a feather!

How to make:

- Stew: Heat the oil in a large casserole tin . Cook onion, carrots and leeks for 5 mins stirring often, until the veg is starting to soften. Pour over the stock, add the rosemary, cover with a lid and cook until the veg is to your preference.

- Grab your ilumi pouch of Lamb and Gluten Free Ale and stick it in the microwave. Once cooked, pour over your Yorkshire puddings and veg.

Buy key ingredient here.

Coq au Vin with Cobblers

Coq Au Vin with Cranberry & Pumpkin Seed Scones

Ingredients:

90g rice flour
140g gluten-free flour
40g polenta
3tsp baking powder
2tsp xanthan gum
1tsp salt
80g soya butter
1tsp sugar
85g dried cranberries
45g spring onion
80g dairy-free yoghurt
2 eggs
1tsp chopped fresh rosemary
40g pumpkin seeds
4 x pouches ilumi Coq Au Vin

How to make:

- Pre-heat oven to 180c.

- Mix together the flours, polenta, baking powder, xantham gum, salt and sugar. Rub soya butter into flour with fingertips until it resembles breadcrumbs. Mix in yoghurt and egg to form a dough.

- Stir in cranberries, spring onion, pumpkin seeds and rosemary. Roughly roll the mixture into a round disc (approx 20mm thick) and cut into 12 triangular pieces.

- Place on a greased baking sheet and bake for 15mins until golden.

- In the meantime heat through ilumi Coq au Vin in a pan on the hob.

- Once everything is ready, serve scones alongside ilumi Coq au Vin.

Buy the key ingredient here.

Leave a Reply

Sorry, you must be logged in to post a comment.