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MEDITERRANEAN SAUCE RECIPES

Turkey meatballs with courgetti and Mediterranean sauce

INGREDIENTS
  • 500gm turkey mince
  • 2-3 tbsp fennel, finely chopped
  • ½ tsp mustard powder
  • 3 tbsp oil for shallow frying
  • Bellygoodness Mediterranean sauce
  • 500gm courgettes (3 -4 courgettes)
  • Salt & pepper
METHOD
  1. In a large bowl, add turkey mince, chopped fennel, mustard powder and season with salt and pepper, then using your hands, mix together and shape into 12-14 balls.
  2. Heat oil in a large frying pan on low to medium heat, then add meatballs, turning continuously once each side is golden, until cooked through. (You may need to cook this in two parts depending on size of your pan.)
  3. Using a spiralizer, make courgette noodles and set aside. Alternatively use a peeler to make thin ribbons.
  4. Remove meatballs from the pan once cooked and place on a sheet of kitchen roll to remove excess oil. Then add all meatballs to a large saucepan together with Bellygoodness Mediterranean sauce, stirring gently whilst heating for approx. 3-4 mins.
  5. Heat small amount of oil into a large pan over a medium heat and add your courgetti, season with salt & pepper turning continuously for 3-4 minutes only.
  6. Serve meatballs with Mediterranean sauce on top of your courgetti.

Pan-fried Mediterranean prawns

INGREDIENTS
  • 300gm pack of raw peeled prawns.
  • Oil for cooking
  • Bellygoodness Mediterranean sauce
  • Lemon, wedges, to serve
  • Fresh parsley, finely chopped
METHOD
  1. Heat oil in a large pan and add prawns and squeeze with a little lemon juice. Cook for around 2-3 minutes on each side until cooked.
  2. Heat Mediterranean sauce in separate pan for 3-4 mins.
  3. Once prawns are cooked, sprinkle with fresh parsley and serve with Mediterranean sauce and lemon wedges.

Vegetable Skewers with Mediterranean sauce

INGREDIENTS
  • 2 courgettes, cut into 3cm slices (you may need to halve each slice if large)
  • 1 medium Aubergine cut into 3cm slices then quartered
  • 6 closed cup mushrooms [cut in half unless using button mushrooms]
  • 1 red pepper cut into chunks approx. 3/4cms
  • 1 yellow pepper cut into chunks approx. 3/4cms
  • 500gm courgettes (3 -4 courgettes)
  • 1 tsp dried oregano
  • 1 tsp salt
  • Black pepper
  • Drizzle of Olive oil and lemon juice
  • 1 Pouch Bellygoodness Mediterranean sauce
METHOD
  1. Turn grill on to warm.
  2. Thread all chopped veg on to 4-6 skewers depending on size, alternate veg on each skewer.
  3. Place on metal baking tray, brush with olive oil on all sides and sprinkle with salt, oregano and a little black pepper.
  4. Place under a medium grill turning occasionally to prevent burning for approx. 15-20 mins until all veg are cooked through.
  5. Heat Bellygoodness Mediterranean sauce in a saucepan for 2-3 mins until warmed through or if it’s a warm sunny day and you would prefer, this can also be served cool straight from the pouch, in a separate dish on the side!
  6. Drizzle skewers with lemon juice before serving with Mediterranean Sauce.
  7. This dish can be served with Rice, quinoa or GF pasta and salad or even on a bed of mash or Polenta on a Winter’s night!

mediterranean Tuna with courgetti

INGREDIENTS
  • 2 Courgettes
  • 110g tin Tuna
  • Drizzle of oil
  • Salt & pepper to taste
  • A few Basil leaves
  • 1 Bellygoodness Mediterranean Sauce
  • Grated parmesan
METHOD
  1. If you have a Spiralizer run both courgettes through to resemble Spaghetti shape or use a potato peeler for thin, wider slithers.
  2. In a wok or large frying pan heat a little oil, then add courgetti and stir fry for just a few mins stirring continuously, season to taste.
  3. Add drained tuna and Mediterranean pouch to a separate pan stirring until heated through.
  4. You can either serve the courgetti with Mediterranean tuna on top or add to the courgetti and mix both gently together to combine.
  5. Serve in shallow bowls with grated parmesan and a few basil leaves to garnish.

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