Recipes

Apricot, Pork and Chestnut Stuffing in Bacon Wraps

Apricot, pork and chestnut stuffing wrapped in bacon prepared as Hors d'oeuvres

Makes 24 Wraps
50g butter
1 onion, finely chopped
2 celery sticks, finely chopped
450g sausage meat
75g Crazy Jack ready to eat soft apricots, chopped
1 orange, zest only
1 handful flatleaf parsley, chopped
1 egg
150g white breadcrumbs
200g pack whole cooked chestnuts, chopped
Salt and pepper to season
12 rashers streaky bacon

Method
1) Melt the butter in a pan and saute the onion and celery for 10 minutes. Transfer to a large bowl and put to one side to cool.
2) Add the sausage meat, Crazy Jack apricots, orange zest, parsley, egg, breadcrumbs and chestnuts and season well. Stir and roll into 24 balls.
3) Preheat the oven to 190°C/375°F/Gas Mark 5. Stretch each bacon rasher along a board with the back of a cook’s knife, then cut in half widthways and wrap each half around a stuffing ball. Secure with a cocktail stick.
4) Place the stuffing balls on a non-stick baking tray and cook in the oven for 30-35 minutes. Serve immediately.

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Homemade Falafels

Homemade Falafels

Serves 4
2tsp cumin seeds
2tsp coriander seeds
2tsp Crazy Jack Pumpkin seeds
2tsp Crazy Jack Sunflower seeds
2x400g tins chickpeas, rinsed and drained
Salt and pepper
1 and a half teaspoons of baking powder
2tbsp plain flour
1 red chilli, deseeded and chopped
1 garlic clove, crushed
3tsp fresh flatleaf parsley, chopped
1 lemon, zest only
Vegetable oil, for frying

Method
1) Dry fry the cumin, coriander and Crazy Jack seeds in a frying pan until fragrant. Grind in a pestle and mortar, then place in a food processor with the chickpeas, salt and pepper, baking powder, flour, chilli, garlic, parsley and lemon zest. Pulse to combine.
2) Mould the mixture into about 24 small balls.
3) Heat a little vegetable oil in a frying pan and fry the falafel, in batches, for about 3 minutes. Turn as you cook so that they colour evenly. Remove when golden and drain on kitchen paper.
4) Serve the warm falafels with toasted pitta bread and a salad.

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Berry Chicken Kebabs

Berry Chicken Kebabs

Serves 6
4 boneless, skinless chicken breasts
6 garlic cloves, crushed
Salt and Pepper
1 lemon, juice only
1tbsp olive oil, plus extra to drizzle
1tbsp ground cinnamon
Three quarters of tablespoon of ground all spice
300ml tahini
100ml hot water
100g pistachio nuts, shelled
100g Crazy Jack Dried Cranberries, finely chopped

Method
1) Cut each chicken breast into 6 chunky pieces
2) Put half the garlic, half the lemon juice, the salt and pepper, the olive oil and spices into a shallow bowl. Add the chicken and toss to coat, then leave to marinate for half an hour.
3) Meanwhile, mix tahini together with the remaining garlic and lemon juice. Add the hot water, season with more salt and pepper and whisk to a thick consistency.
4) Blitz the pistachios in a blender and place on a tray with the Crazy Jack Cranberries. Set aside.
5) Preheat a griddle pan, skewer the chicken pieces on 12 kebab sticks and cook in batches for around 5-6minutes on each side.
6) Drizzle with a little olive oil and immediately roll in the pistachio mix, then serve with the tahini sauce.

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Moroccan Pumpkin Dip

Moroccan Pumpkin Dip

Serves 4 to 6
750g pumpkin flesh
1tbsp olive oil
1tsp caraway seeds
1tbsp Crazy Jack Pumpkin seeds
1tsp ras el hanout
1 garlic clove, crushed
1tsp harissa
Bunch of coriander, chopped
3tbsp lemon juice
Salt and pepper

Method
1) Place the pumpkin flesh in a pan and cover with water. Bring to a gentle simmer, cover tightly and cook for 20 minutes or so until tender. Drain and set aside.
2) Heat the oil in a pan and fry the caraway seeds, Crazy Jack pumpkin seeds and spice mix, stirring occasionally, for 4 minutes.
3) Stir in the garlic and fry for 1 minute, then add the pumpkin flesh and all the remaining ingredients. Stir well to combine, mashing with a fork if you need to, then remove from the heat and let cool before serving with toasted pitta bread.

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Crazy Jack Pumpkin Seed Houmus

Crazy Jack Pumpkin Seed Houmus

Serves 4
1 tin of cooked chickpeas, drained and rinsed
Salt and pepper
2 garlic cloves
4tbsp tahini
4tbsp Crazy Jack Pumpkin Seeds, plus extra to sprinkle
4tbsp freshly squeezed lemon juice
Olive oil to serve

Method
1) Place all the ingredients except the olive oil in a food processor and whizz until completely smooth
2) Taste and season, then spoon into a small container. Drizzle with olive oil and sprinkle with Crazy Jack pumpkin seeds, then serve with warm toasted pitta shards.

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Seeded Cheese Straws

Seeded Cheese Straws

Makes 24 straws
175g white flour
85g butter
Pinch of cayenne pepper
1 egg yolk mixed with 3tbsp cold water
1 egg beaten
3tbsp grated Parmesan
1tbsp Crazy Jack Sunflower Seeds
1tbsp Crazy Jack Pumpkin Seeds

Method
1) Preheat the oven to 190°C/375°F/Gas Mark 5.
2) To make the pastry, put the flour and Cayenne pepper into a food processor and whizz to fine breadcrumbs
3) Sprinkle the egg and water mixture onto the flour, then pulse until the mixture comes together. Tip onto a board and gently work the pastry into a ball. Roll the pastry into a large rectangle, roughly 20cm x 30cm.
4) Brush with beaten egg and cut in half widthways. Sprinkle both halves with the Parmesan and Crazy Jack seeds. Lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12 straws, then arrange on a baking sheet.
5) Bake in the oven for 8-10 minutes until golden brown, then let cool for 5 minutes before transferring to a wire rack to cool completely.

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Stuffed Peppers

Stuffed Peppers

250g Crazy Jack Organic Long Grain Rice
4 large red peppers, halved lengthwise and deseeded
1 large onion finely chopped
1 clove garlic finely chopped
25g Crazy Jack Organic Pine Nuts
1 tbsp Crazy Jack Organic Paprika
1 courgette, finely diced
1 tbsp olive oil
1 tbsp tomato purée
1 glass red wine

Method
1) Preheat the oven to 180°C, Gas Mark 4.
2) Boil the rice, following the instructions on the packet.
3) Place the peppers flat in a lightly oiled ovenproof dish.
4) Heat the oil and sauté the onion, garlic and courgette for 2 minutes. Add the pine kernels and cook for a further 2 minutes.
5) Stir in the rice and paprika, stirring well to combine. Add the red wine and tomato purée, and cook for 3 minutes. Taste and season.
6) Pile the rice mixture into the pepper halves, pressing down well.
7) Cover with foil and bake for 40 minutes, removing the foil for the last 10 minutes to brown lightly.
8) Serve with a green salad.

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Couscous fritters

Cous Cous Fritters

200g Crazy Jack Organic Couscous
200ml of hot vegetable stock
2 eggs, beaten
2 spring onions, finely chopped
100g feta cheese, crumbled
50g sun dried tomatoes
25g Crazy Jack Organic Pine Nuts
2 tbsp sunflower oil

Method
1) Tip the couscous and sun dried tomatoes into a large bowl and add the vegetable stock.
2) Cover the bowl and leave for 5 minutes, until all the liquid is absorbed.
3) Add the egg and stir well. Season, and then gently combine the spring onions, feta, and pine nuts.
4) Heat the oil in a frying pan. Meanwhile divide the mix into 4 and shape into fritters.
5) Fry each one over a medium heat for 3 minutes on each side until golden.

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