montgomery-v4

Ash's Chicken Thighs & Chorizo

stuart@dzinr.com (Stuart Gerrard) — Wed, 12 Mar 2025 11:49:58 GMT

Your Recipes at Montgomery's

QUICK & EASY

Ash's Chicken Thighs & Chorizo

THANKS TO ASH BARLOW, FITNESS PT

A full flavour protein-packed recipe with fibre and nutrients from added veg and carbs from pairing with rice, pasta or wraps. Focused on convenience, these minimal ingredients create a great tasting dish cooked up by local personal fitness trainer Ash Barlow, owner at Mind Body Performance .

INGREDIENTS (4-5 servings)

40-50g protein, 500-560 calories per serving

800g Montgomery's chicken thighs (skinned & boneless)

2 chorizo sausages

1 white onion

2 Garlic cloves

2 red & 2 green peppers

500g tomato passata

1 tbsp olive oil

2 tbsp paprika

Salt & pepper to taste

NOTES

You could even add more veg.

METHOD

11 minute meal prep

Heat your pan with a little oil.
Chop up your meat.
Chop up your veg.
Fry off your meat and onions.
Blend half your veg with the passata sauce.
Add the rest of the veg to the pan.
Add in the blended passata and veg.
Simmer and season well.
Serve with either rice, pasta or wraps.
Ash serves his with 125g cooked Basmati rice (170 calories).

Kev's Chinese Pork Stir Fry

stuart@dzinr.com (Stuart Gerrard) — Thu, 27 Feb 2025 09:18:40 GMT

Your Recipes at Montgomery's

QUICK & EASY

Kev's Chinese Pork Stir Fry

THANKS TO KEV

Really simple dish ready in minutes and very tasty. Sliced pork fillet with a Chinese 5 spice marinade and mixed sliced vegetables.

Choose your favourite noodles; Kev likes thin egg noodles as they're ready in no time!

OPTION: Serve with a portion of Montgomery's Peking Pork Ribs .

INGREDIENTS

Montgomery's Chinese Pork Stir Fry (250 -300g /person)

Noodles

TBSP Vegetable Oil

Beansprouts (optional)

METHOD

Prepare the noodles as per the pack instructions and set to one side.
In a pan or wok add the oil and heat to a medium / high temperature then add the stir fry.
TIP: If you're cooking more than four portions I would use a separate pan so that the heat remains constant.
For the first minute don't stir then after that stir regularly until cooked through approx 6-8mins.
Add the beansprouts to the stir fry (optional)
Drain the noodles and add to the stir fry mix and serve.

Kirsty's Mediterranean Chicken Cous Cous

stuart@dzinr.com (Stuart Gerrard) — Thu, 27 Feb 2025 09:06:51 GMT

Your Recipes at Montgomery's

QUICK & EASY

Kirsty's Mediterranean Chicken Cous Cous

THANKS TO KIRSTY

This recipe is simple and quick, ideal for a busy family. The chicken and mixed vegetables are marinated with sundried tomato, garlic and herbs.

INGREDIENTS

Montgomery's Mediterranean Chicken Tray Bake (250 - 300g per person)

Cous Cous

Feta (50g per person)

Flat leaf Parsley

Flat bread / Pitta (optional)

METHOD

Prepare the Cous Cous as per the instructions on the pack then cover and leave to one side.
Roast the Mediterranean chicken tray bake (Montgomery's) for approx 35 mins at 180C.
When The Chicken is cooked and the vegetables have softened remove from the oven.
Put the flat bread in the oven for 2 - 3 mins and then remove.
Dice the feta or break up into small chunks.
Chop the flat leaf parsley.
Finally mix everything together and serve with warmed flat bread.

Joe's Beef Shin Pie

stuart@dzinr.com (Stuart Gerrard) — Fri, 20 Dec 2024 14:30:29 GMT

Your Recipes at Montgomery's

WINTER WARMERS

Joe's Beef Shin Pie

THANKS TO JOE MONTGOMERY

Our very own Joe Montgomery has shared his recipe using the less popular Beef Shin cut; a way to save on the pennies without compromising on flavour or nutrition.

INGREDIENTS (TO SERVE 6)

1.5kg beef shin meat cut into chunks and a small marrow bone.

2 large onions, peeled and finely chopped

4 large carrots, peeled and finely chopped

4 celery sticks, finely chopped

2 bay leaves

4 garlic cloves, finely chopped

2 tins chopped tomatoes

2 tsp sugar

1l beef stock (available from Montgomery’s)

salt & pepper to taste

2 x ready-rolled puff pastry (use an all-butter one if you can)

1 egg, beaten

METHOD

Fry the meat in a large pot in batches until browned all over and set aside.
Fry the onions, carrots, celery and bay leaves until soft and fragrant, about 10 minutes.
Add the garlic and fry for another minute before adding the chopped tomatoes and sugar.
Add the meat back to the pot and pour in the beef stock. Stir everything together, add a small marrow bone.
Reduce the heat and place a lid on the pot. Allow to simmer for 2 hour until the meat is soft. (you could also place the stew in the oven at 160°c)
After 2 hours, remove the lid and allow the sauce to reduce for another 30-45 minutes.
When the stew is cooked, pre-heat the oven to 180°c. Remove all the bones from the stew.
On a floured surface, roll out the pastry to fit an oven-proof dish.
Place one layer of pastry into the greased dish, add the beef shin filling and place the other layer of pastry over the top.
Crimp the edges of the pastry and brush with the beaten egg.
Place the pie in the oven for 30-45 minutes until the pastry is golden and cooked.
⁠Allow to stand for 5 minutes after baking and serve.