Sainsbury's 'Love Your Freezer' recipes from Shelina Permalloo

Feel good food from the freezer with Masterchef winner Shelina Permalloo's sunshine recipes.

Long and Lazy One-pot Chilli

Ingredients:

For the Chilli 

• 1tbsp olive oil
• 500g beef mince by Sainsbury's
• 50g frozen chopped onion by Sainsbury's  
• 1 large carrot, finely chopped
• 20g frozen garlic by Sainsbury's
• 1tsp frozen chopped chilli by Sainsbury's  
• 1tsp hot chilli powder (add more if you like it really hot)
• 2 heaped tsp paprika
• 1tsp unrefined golden caster sugar
• 100g mixed frozen peppers by Sainsbury's  
• 400g tin chopped tomatoes
• 400ml beef stock
• 400g tin cooked kidney beans, washed and drained
• 20g (or to taste) frozen coriander by Sainsbury's  
• Salt and pepper to taste

For the Nachos

• 4 flour tortillas
• 1-2tbsp olive oil
• 1tbsp dried ground cumin
• 1tbsp smoked paprika

For the garnish

• Pickled red onions (slice red onions and leave to sit in lime juice for 3-5 minutes)
• Low fat crème fraîche
• Lime segments

N.B All frozen ingredients in this recipe can be used straight from the freezer except for the mince which needs to be thoroughly defrosted before use.

Method:

1. In a large casserole dish add the mince, onions, carrots and garlic and cook over a high heat until the mince begins to brown and the carrots begin to soften (approximately 10-15 minutes).
2. Add all of the other ingredients except the kidney beans and cook over a low to medium flame with the lid on for 1 hour, stirring occasionally. Once the hour is up, add the kidney beans and cook for a further 15 minutes
3. During this time, brush the tortillas with oil and sprinkle over the spices. Cut each tortilla into 8 triangles and bake in the oven for 10 minutes until the tortillas are brown and crispy.
4. By this time the chilli should be ready. Simply stir in the frozen coriander and the amount of seasoning you prefer according to taste.
5. Serve the chilli with the baked nachos straight from the oven.

Cod and Fennel Seed Burger with Tzaziki

Ingredients:

• Sainsbury's 400g Cod Fillet Portion (these should be thoroughly defrosted)
• 100g breadcrumbs
• 2tbsp finely chopped capers
• 2 spring onions, finely chopped
• 25g frozen parsley by Sainsbury's
• Salt and pepper to season  
• 1tbsp fennel seeds
• 1tbsp coriander seeds
• Vegetable oil, for brushing the burgers
• 4 hamburger buns
• Iceberg lettuce, for serving

Tzaziki ingredients:

• 100g 0% Greek yogurt
• 25g frozen parsley by Sainsbury's  
• 25g frozen mint by Sainsbury's
• 25g frozen coriander by Sainsbury's  
• 10g frozen garlic by Sainsbury's
• Juice of 1 lime
• Pinch of frozen chilli (if you like it hot) by Sainsbury's  
• Salt to season according to taste
• Lemon wedges, for serving

N.B All ingredients that are frozen can be used straight from the freezer except for the cod which needs to be thoroughly defrosted before cooking. 

Method:

1. Into a food processor add the cod, breadcrumbs, capers, spring onion, parsley, salt, pepper and spices and pulse until just combined
2. Using slightly damp hands shape the mixture into six burger patties. Refrigerate the patties until they are cold and have firmed up. Overnight would be ideal but one hour would be fine
3. To make the tzaziki add all of the ingredients to a mini chopper and pulse until they are fully combined. Season the mixture with lime and salt to taste. Keep in the fridge until you are ready to eat it
4. Preheat a grill pan to medium-high, until it starts to get smoky. Brush the grill and the burgers with oil and cook for roughly three minutes on each side. Remove from the pan and leave them to rest whilst you toast the burger buns on the same pan
5. Serve the burgers on buns topped with the tzaziki, some of the crispy lettuce and a wedge of lemon on the side.

Mexican Style Corn Chowder

Ingredients:

• 2tbsp olive oil
• 4 spring onions, finely chopped
• 15g frozen garlic by Sainsbury's 
• 100g mixed frozen peppers by Sainsbury's  
• 1tsp cumin seeds
• 1tbsp crushed coriander seeds
• 1 chipotle chilli (pre-soaked in hot water for 15 minutes, drained and finely chopped)
• A dash of Worcester sauce (1-2tsbp)
• 2 medium potatoes cut into 1inch cubes
• 800g frozen sweetcorn by Sainsbury's  
• A couple of bay leaves
• 400ml chicken stock (or vegetarian stock)
• Salt & black pepper to taste
• 200ml semi-skimmed milk
• Soured cream, fresh coriander and jalapeños for serving (optional)

N.B All frozen ingredients can be used straight from the freezer without the need to defrost. 

Method:

1. Place a large saucepan over a medium heat and add the olive oil, spring onions, garlic, pepper, spices, chilli, and bay leaves and cook for five minutes, until they have softened
2. Stir in the potatoes, half of the sweetcorn (400g), the stock, salt and Worcester sauce
3. Bring the mixture to a boil before reducing the heat to allow it to simmer for around 15 minutes
4. Whilst this is simmering, puree the remaining sweetcorn with the milk in a blender until smooth. If the mixture is too thick, add a little water to help loosen it
5. Stir the sweetcorn puree into the soup along with some black pepper and simmer for five to ten minutes, or until the soup thickens
6. Serve with soured cream, jalapeños or a garnish of your choice

Bejewelled Rice with Prawns

Ingredients:

• 6tbsp olive oil
• 6 cardamom pods
• 2 bay leaf
• 1 cinnamon stick
• 200g basmati rice, rinsed and drained
• 400ml chicken stock or vegetable stock
• 4tbsp pomegranate seeds
• 225g Taste the Difference frozen prawns (thoroughly defrosted) by Sainsbury's  
• Small pinch of saffron
• 2 tsp cumin seeds
• 100g toasted flaked almonds
• 150g frozen chopped onions by Sainsbury's  

N.B All frozen ingredients in this recipe can be used straight from the freezer except for the prawns which need to be thoroughly defrosted before use.

Method:

1. On a medium heat fry off all of the spices in 1tbsp of oil for approximately 2 minutes and then add the rice and toast for a further 2 minutes
2. Add the stock and bring the mixture to a boil before covering it with a tight fitting lid and then turn the heat down to a low simmer to cook for 10 minutes
3. Stir in the pomegranate seeds and the defrosted prawns and cook for a further 5 minutes
4. Add the saffron to a small splash of boiling water and scatter it on top of the cooking mixture. Cover the pot again, turn off the heat and let it sit for 5 minutes
5. Meanwhile over a medium heat, fry cumin seeds with the frozen onions and a pinch of salt in the remaining oil until they turn golden. Add the almonds to this mixture then turn off the heat
6. To serve, carefully toss the onion mixture into the rice and serve alongside a green salad

Salt and Chilli Stir Fry Crab

Ingredients:

• 1tsp salt
• 2tsp cracked black pepper
• 1tsp five spice powder
• 1tsp sugar
• 500 ml vegetable oil, plus extra for pan frying (you can use sunflower oil for this)
• Cooked Scottish Crab Claws, Taste the Difference, 380g by Sainsbury's  
• 30g corn starch
• 1 banana shallot finely diced
• 1tbsp frozen chopped garlic by Sainsbury's  
• 1tsp frozen chopped chilli by Sainsbury's 
• 4 spring onions, sliced into long diagonal pieces
• 1tbsp frozen coriander by Sainsbury's
• 2 lime, quartered

N.B Allow the crab claws to defrost thoroughly before use and remove the crab meat from the claws before cooking. All other frozen ingredients can be used straight from the freezer.

Method:

1. Dry roast the salt, pepper and Chinese five spice powder in a pan for 30 seconds. Remove the mixture from the pan and allow to cool before adding the sugar. Set aside in a small bowl
2. In a deep frying pan or wok, bring the oil to 180°C (be careful when using hot oil, keep away from children and do not leave unattended). Dust the crab meat with corn flour and fry two at a time to keep the oil at a consistent temperature and fry for just 1 minute. Once cooked, remove the crab meat from the oil and place directly onto a kitchen paper to absorb the excess oil. Repeat with the remaining meat until they are all cooked and set to one side
3. Bring a wok to a high heat, add a little of the oil used when deep frying the crab meat and add the banana shallots, garlic and chilli and cook until fragrant. Now add the cooked crab meat and sprinkle with the salt, pepper and five spice mix whilst tossing in the pan. Finally add the spring onion and the frozen coriander
4. Remove from the wok and serve on a bed of lettuce leaves and segments of lime. Decorate with the washed crab claws for a bit of drama on the plate