Race for Life: Beef post-event dinner party recipe

 

STARTER: WARM CHICKEN CAESAR SALAD

  • 5 mins to prepare.25 mins to cook.
  • Serves 4

Ingredients

  • 1 tbsp of olive oil
  • 4 chicken fillets
  • 250g pack of asparagus, trimmed and halved
  • 1 head of romaine lettuce
  • 2 tbsp of finely chopped chives
  • 6 tbsp of lower fat Caesar dressing
  • 50g parmesan cheese

Each serving contains

  • Calories 325 16%
  • Sugar 4.4g 5%
  • Fat 14.4g 21%
  • Saturates 5.2g 26%
  • Salt 1g 17%

of your guideline daily amount

Method

1. Heat a griddle pan over a high heat.

2. Brush the chicken with the olive oil and cook in the griddle pan, turning once only, for 15-20 minutes until cooked through. Leave to rest for 5 mins, then cut into slices.

3. Place the asparagus in the same pan, lower the heat and cook until tender.

4. Toss the lettuce and chives with the Caesar dressing. Arrange on a plate and top with warm chicken, asparagus and Parmesan shavings. Serve immediately.


MAIN: CHILLI CON CARNE BAKED POTATO

  • 5 mins to prepare.30 mins to cook.
  • Serves 4

Ingredients

  • 4 medium potatoes
  • 4 tsp of olive oil
  • 4 onions, sliced
  • 4 tsp of crushed chillies
  • 2 cloves of garlic, grated
  • 240g lean minced beef
  • 200g kidney beans, canned and drained
  • 2 red peppers, chopped
  • 2 large tins of chopped tomatoes
  • 1 tbsp of mixed herbs

Each serving contains

  • Calories 375 19%
  • Sugar 15.9g 18%
  • Fat 11.6g 17%
  • Saturates 3.1g 16%
  • Salt 0.4g 7%

of your guideline daily amount

Method

1. Heat the oven to 200 degrees C.

2. Wrap the potato in foil and when the oven is hot, bake the potato for about 30 minutes, until cooked.

3. As the potato bakes, heat the olive oil in a non-stick pan and cook the onion, chill and garlic until the onion is soft and translucent.

4. Next add the mince and cook until brown.

5. Finally add the remainder of the ingredients, cover and cook for 20 minutes.

6. Take the potato from the oven and serve open with the chilli filling inside.


DESSERT: LEMON RICOTTA CAKE

  • 10 mins to prepare.55 mins to cook.
  • Serves 10

Ingredients

  • 125g digestive biscuits, crushed
  • 50g brown sugar
  • 1 tsp of cinnamon
  • 1 tbsp of melted butter
  • 3 egg whites
  • 500g ricotta cheese
  • 2 large eggs
  • 75g icing sugar
  • 150g low-fat natural yoghurt
  • Grated zest and juice of ½ lemon
  • 2 tbsp of plain flour
  • 1 tsp of vanilla extract
  • 150g low-fat fromage frais
  • 300g mixed berries

Each serving contains

  • Calories 275 14%
  • Sugar 18.5g 21%
  • Fat 9.9g 14%
  • Saturates 5.5 g 28%
  • Salt 0.5g 8%

of your guideline daily amount

Method

1. Preheat the oven to 190°C, Gas Mark 5.

2. Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg white until frothy and fold into the biscuit mixture.

3. Press into the bottom of a 23cm spring-form tin and bake for 7–10 minutes until lightly browned. Cool.

4. Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.

5. In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50–55 minutes.

6. Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.

7. Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.

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