MOVE OVER NOODLES… IT’S POODLE TIME!
Banish bland mealtimes and discover a new and exciting way of eating peppers with Poodles. This new dish strikes the perfect balance for a nourishing, light meal that’s easy to make with any number of flavour combinations. What’s more, it’s a healthy choice, jam-packed with all the vegetable goodness of peppers.
Just follow two simple steps to create the perfect Poodle dish!
Spiralize – remove the stalks and seeds from the peppers and spiralize
Add – add your favourite ingredients
Peppers are packed with natural goodness to help get you through the day. With more than double the amount of vitamin C than oranges, they are also high in fibre and contain vitamins E, B1 and B2. And with just 20 calories per pepper, they are one of nature’s vegetable superfoods.
So why not tuck in to a Watercress Ramen with Honey Glazed Salmon Poodle for a tasty lunch, or whip up a Chicken and Mushroom Pot Poodle for a hearty and healthy family dinner.
Healthy, versatile and, above all, delicious, peppers are the perfect ingredients in a range of recipes, or simply enjoyed raw as a snack. From a quick and healthy weekday meal that the whole family will love, to a lazy Sunday brunch, there’s a recipe for every occasion.
Visit your nearest supermarket to grab a pack of colourful peppers and get creative in the kitchen with your dishes.
Join the conversation and share your Poodle creation using #Poodles
Herby Sausage Meatballs with Poodles and Tomato Sauce
Preparation Time: 25 minutes
Serves: 2
Ingredients
400g pack of good quality herby sausages
1 tsp fennel seeds
Olive oil
Couple sprigs of rosemary
2 cloves garlic, minced
1 tin plum tomatoes
Sprig of basil
1 tsp balsamic vinegar
3 orange peppers
Salt and pepper
Method
1. Add the minced garlic and a good lug of olive oil to a medium sized saucepan over a low heat, sauté for 1-2 minutes until fragrant. Add the tinned tomatoes and a sprig of basil to blip away whilst you prepare the rest of the dish
2. Fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles
3. Squeeze the meat from the sausages and roll into walnut sized balls. Bash the fennel seeds in a pestle and mortar to break them up a little. Add a good lug of olive oil to a frying pan along with the fennel seeds, meatballs and rosemary sprigs, fry until the meatballs are tinged brown and cooked through
4. Taste the tomato sauce and adjust the seasoning, adding in a tsp of balsamic to enrich the sauce
5. Plate the pepper poodles on to 2 plates top with the tomato sauce and meatballs to serve
Green Curry Poodles with Crispy Chicken Thigh’s
Preparation Time: 45 minutes
Serves: 2
Ingredients
Thai green curry sauce:
2 big handfuls of spinach leaves
2 sticks of lemongrass, roughly chopped
Thumb sized piece of peeled ginger roughly chopped
2 cloves garlic
Juice and zest of 1 lime
Medium sized bunch coriander including stalks (reserving a few leaves for garnish)
1 shallot
2 spring onions
1 green chilli deseeded
1 tbsp. fish sauce
1 tin of coconut milk
1 medium courgette, cut into thin rounds
120g fine green beans, cut in half stalks removed
1 green pepper
A couple of handfuls of beansprouts
1 tbsp. sesame seeds
2 chicken thighs’ skin-on
Olive oil
Method
1. Season the chicken on both sides generously, fry in a non-stick frying pan with a little olive oil skin side down turning every so often for 20 minutes. Place a piece of grease proof paper and a smaller frying on top of the chicken thighs weighted down with something heavy and continue cooking for a further 8-10 minutes or until the skin is super crispy.
2. Meanwhile fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
3. Add all the green curry sauce ingredients to a blender and blend until smooth and fragrant.
4. Heat a large frying pan over a medium heat add a splash of oil and fry the courgette and green beans for 2-3 minute. Pour in the green curry sauce and cook rapidly for 2-3 minutes. Adjust the seasoning if necessary by adding in a little more fish sauce or lime juice.
5. Take 2 large bowls and spoon in the green curry, divide the green pepper poodles, chicken and beansprouts between the 2 bowls and finish each with the reserved coriander leaves and a wedge of lime.
Chilli Beef Fried Poodles Topped with a Fried Egg
Preparation time: 25 minutes
Serves: 2
Ingredients
2 red peppers
130g Minced beef
1 tsp five spice
1 tsp sugar
1 tsp grated ginger
2 minced cloves garlic
Sesame oil
1 red chilli finely chopped
¼ Green cabbage shredded
70g Toasted peanuts, roughly chopped
5 spring onions, finely chopped
50g shitake mushrooms, sliced
2 eggs
Soya sauce
A handful of picked mint leaves
Serve with a wedge of lime and chilli sauce
Method
1. Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles
2. Heat a little sesame oil in a wok or large frying pan until hot, add in the minced beef and five spice breaking it apart with a wooden spoon follow with the ginger, garlic and sugar and stir fry for around 5 minutes until crispy and browned. Remove from the pan and put to one side
3. Add a little more oil to the pan and throw in the mushrooms, sauté from 2 minutes until tinged golden. Next add the cabbage, pepper poodles and chilli sauté for 1 to 2 minutes until slightly wilted down. Add in the spring onions, the crispy beef and toasted peanuts and sauté for a further 30 seconds. Remove from the heat and season to taste with soya sauce
4. Take a small frying pan and fry the eggs to your liking in a little sesame
5. Spoon the vegetables onto 2 plates, top with the mint and fried eggs. Serve with a ¼ of a lime to squeeze over and a drizzle of chili sauce
Chicken and Mushroom Pot Poodle
Preparation Time: 20 minutes
Serves: 2
Ingredients
1 Yellow pepper
½ a cooked chicken breast, sliced
60g mixed mushrooms sliced
1 and ½ tsp curry powder
1 teaspoon cornflour
50g shredded cabbage
1 tsp grated ginger
1 clove garlic minced
60g frozen peas defrosted
30g sweetcorn kernels
350ml chicken stock
Micro coriander to garnish
Method
1. Fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles
2. Mix together the curry powder and cornflour and divide between the 2 jars. Layer in the ingredients starting with the pepper poodles, next add the mushrooms followed by sweet corn and peas followed by the shredded cabbage finishing with the chicken and micro coriander
3. When you are ready to eat your pot poodle make 350ml of chicken stock adding in the ginger and garlic. Pour the hot chicken stock into the jars adding enough to just cover the ingredients
4. Screw the lid on the jar and leave to sit for 10 minutes. After 10 minutes stir with a fork
Rocket and Basil Pesto Poodles with Sun-Dried Tomatoes
Preparation Time: 25 minutes
Serves: 2
Ingredients
20g Basil
130g rocket (reserving 30g for garnish)
Juice ½ a lemon
1 clove garlic
Salt and pepper
20g pecorino
120g cream cheese
100g sun-dried tomatoes
3 orange peppers
Method
1. Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
2. Add 100g rocket, cream cheese, lemon juice, garlic, pecorino and basil to a food processor and blend into a smooth creamy consistency, you may need to add in a splash of water to achieve the right consistency. Season to taste with salt and pepper
3. Add the poodles to a colander and pour over a full kettle of hot water, shake the colander to remove any excess water
4. Dress the poodles with the pesto and plate up, finishing each plate by scattering over the sun blushed tomatoes and reserved rocket
Peanut Satay Pepper Poodle Salad Jar
Preparation time: 20 minutes
Serves: 2
Ingredients
Satay sauce:
100g Peanut butter
Juice 1 lime
½ minced clove garlic
1 tbsp. Soya sauce
A pinch chilli flakes
160ml coconut cream
1 tbsp. Honey
1 tsp fish sauce fish sauce
Salad:
1 yellow pepper
1 red pepper
1 green pepper
4 radishes, sliced
1 box purple cress
¼ red cabbage, finely sliced on a mandolin or with a sharp knife
Juice 1 lime
½ tsp sugar
½ a red chilli, finely sliced
Small bunches coriander, roughly chopped
Small bunch mint, roughly chopped
Method
1. Add all the satay ingredients to a blender and blend into a smooth satay sauce to pour into the base of your jars. Season to taste with salt, pepper and extra lime juice
2. Fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles. Mix together the lime juice and sugar in a small mixing bowl, add in the red cabbage, coriander, mint and chilly and mix everything together massaging the lime juice into the red cabbage a little
3. Layer up the salad ingredients into the jars, starting with the red cabbage followed by the pepper noodles and radishes, finish with a layer of cress on top
Miso Salmon with Red Pepper Poodles and Pak Choi
Preparation time: 35 minutes
Serves: 2
Ingredients
1 red pepper
3 tbsp white miso paste
1 courgette, thinly sliced
750ml fish stock
220g salmon fillet skin on cut into bite size chunks
2 Pak choi
1 white onion, finely chopped
Thumb sized piece of ginger grated
1 minced clove garlic
1 star anise
1 red chilli finely sliced
Small bunch picked coriander
Sesame oil
Method
1. Fit a spiralizer with the slicing attachment, remove the green stalks from the pepper and turn into noodles. Remove the light green stems from the Pak choi and finely slice, finely shred the green leafy part keeping the two separate
2. Add a little sesame oil to a large skillet pan over a medium heat, sauté the onions and garlic for 5 minutes or until soft but not coloured. Add the miso, star anise, ginger and fish stock to the skillet, stir to melt the miso into the stock
3. Place the salmon chunks into the stock skin side down and gently poach for 5-6 minutes or until the flesh is firm to touch. Remove from the pan and put to one side
4. Add the courgette and Pak choi stems, let them poach gently in the stock for 2 minutes before adding in the leafy green part, simmer for 30 seconds more.
5. Divide the red pepper poodles and salmon between 2 bowls. Ladle over the hot stock and vegetables. Scatter over the coriander and chillies to serve
Minestrone Soup with Pepper Poodles
Preparation Time: 55 minutes
Serves: 5-6
Ingredients:
1 stick celery finely diced
½ a leek finely chopped
1 Orange pepper
1 courgette diced
1 red onion finely chopped
1 clove garlic minced
6 rashers of smoked bacon finely chopped
1 tbsp. oregano
Olive oil
2 carrots, diced
2 tins of chopped tomatoes
800ml vegetable stock
1 tin cannellini beans, drained
35g shredded kale leaves
Sprig of rosemary
Method:
1. Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles
2. Add a tbsp. of olive oil to a large saucepan over a low heat, add in the bacon and sauté for 6-7 minute or until the fat is crispy and golden brown. Add in the celery, onion, garlic, oregano, rosemary and carrot and continue cooking over a low heat for around 10 minutes or until the vegetable are beginning to soften
3. Add the tomatoes and cannellini beans pour over the vegetable stock and simmer gently for 20 minutes. Throw in the leeks, courgette and pepper poodles continue cooking for a further 10 minutes
4. Stir in the shredded kale and remove from the heat letting the residual heat wilt it down. Ladle into bowls to serve.
