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Flavour Shots - Recipe Mix in Oil

new
Flavour Shots

The Little Pot with Big Flavour – Flavour Shots liven up midweek family mealtimes and deliver fresher tasting delicious meals

  • A single use shot pot of herbs, spices and seasonings blended in sunflower oil
  • 8 varieties, perfect for mid-week meals
  • So easy to use
    3 simple steps

Where can I buy Flavour Shots?
Flavour Shots are available to buy in Asda at the Herbs and Spices fixture and in Morrisons, Tesco and Sainsbury's at the Packet Mix fixture. Alternatively you can also buy the full range here on www.schwartz.co.uk, simply click add to basket below and follow the simple checkout process.

Flavour Shots

Chinese Sweet & Sour

NEW Schwartz Flavour Shots Chinese Sweet & Sour.
A blend of spices, herbs and seasonings infused in sunflower oil, for making tasty Chinese sweet and sour stir-fries.

For OUR RECIPE You will need...

1 Schwartz Chinese Sweet & Sour Flavour Shot
450g (1lb) boneless, skinless chicken breasts, sliced
1 carrot, finely sliced
1 red pepper, chopped
3 tbs tomato ketchup
425g tin pineapple chunks in juice
1 tbs cornflour
2 tbs cold water
50g (2oz) spring onions, finely sliced

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 5-6 minutes, or until cooked through.

Add the carrot and red pepper, fry for a further 3 minutes, then add the pineapple chunks and juice and tomato ketchup. Combine the cornflour with the water, then stir into the pan. Bring to a light simmer, cook for 5 minutes or until thickened, adding the spring onions for the final 2 minutes.

Delicious served with white rice.

Click here for some more delicious recipes using chinese Sweet & Sour

Chinese Flavour Shots Prawn Noodle Stir Fry

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Level: EASY
A simple Chinese style stir fry with prawns and noodles.

Ingredients

1 Schwartz Chinese Sweet & Sour Flavour Shot
125g (5oz) medium egg noodles
1 red pepper, sliced
175g (6oz) mange tout, sliced lengthways
200g (7oz) raw King prawns
75g (3oz) spring onions, sliced
2 tbs light soy sauce

Method

STEP 1
Cook the noodles according to the pack instructions.

STEP 2
Heat the wok on medium, spoon in the Flavour Shot and add the pepper, cook for 2 minutes. Add the mange tout, cook for a further minute, then add the spring onions and cook for a further minute.

STEP 3
Turn the heat up and add the prawns, cook for 3–4 minutes, until pink. Finish with the soy sauce and stir in the noodles, heat through and serve immediately.

Chinese Flavour Shots Rice

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Level: EASY

A simple Chinese style stir fry with prawns and noodles.

Ingredients
1 Schwartz Flavour Shots Chinese Sweet & Sour
125g (5oz) 2 nests, medium egg noodles
1 red pepper, sliced
175g (6oz) mange tout, sliced lengthways
200g (7oz) raw King prawns
75g (3oz) spring onions, sliced
2 tbs light soy sauce

Method

STEP 1
Cook the noodles according to the pack instructions.

STEP 2
Heat the wok on medium, add the Flavour Shot and peppers and cook for 2 minutes. Add the mange tout, cook for a further minute, then add the spring onions and cook for a further minute.

STEP 3
Turn the heat up and add the prawns, cook for 3-4 minutes, until pink. Add the soy sauce and the noodles, heat through and serve immediately.

Flavour Shots

Indian Mild Masala Curry

NEW Schwartz Flavour Shots Indian Mild Masala Curry.
A blend of spices, and seasonings infused in sunflower oil, for making delicious homemade Indian curries.

For OUR RECIPE You will need...

1 Schwartz Indian Mild Masala Curry Flavour Shot
1 onion, sliced
400g tin chopped tomatoes
300ml (½ pint) semi-skimmed milk
450g (1lb) boneless, skinless chicken breasts, diced

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat. Add the onion and fry gently for 5 minutes until softened.

Add the tomatoes and the milk, stir and bring to a simmer. Stir in chicken, cook on high for 3 minutes then lower to a medium heat and simmer uncovered for 20–25 minutes, or until the sauce has thickened and the chicken is cooked through.

Delicious served with basmati rice and naan bread.

Click here for some more delicious recipes using Indian Mild Masala Curry

Biryani

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Level: EASY

A delicious one pan aromatic Indian rice dish.

Ingredients

1 Schwartz Indian Mild Masala Curry Flavour Shot
1 onion, sliced
450g (1lb) boneless, skinless chicken breasts, diced
400g tin chopped tomatoes
150ml (¼ pint) water
175g (6oz) basmati rice, rinsed
100g (4oz) frozen peas
Schwartz Sea Salt & Black Pepper to season

Method

STEP 1
Heat the pan on medium. Spoon in the Flavour Shot and add the onion, fry for 3–4 minutes.

STEP 2
Add the chicken and fry on medium-heat for a further 7–8 minutes, or until chicken is browned.

STEP 3
Stir in the rest of the ingredients and bring to a simmer.

STEP 4
Cover the pan and cook on medium-heat for 15 minutes, or until the rice is cooked and liquid has been absorbed. Give the rice a quick stir occasionally while cooking, but remember to replace the lid. Season to taste.

Chicken Kebabs

Prep Time: 5 mins
Cook Time: 15 mins
Serves: 4
Level: EASY

Chicken pieces marinated in Indian style spice and yoghurt marinade and cooked under the grill for a slightly charred flavour.

Ingredients
1 Schwartz Flavour Shots Indian Mild Masala Curry Flavour Shot
125g (5oz) natural yoghurt
1 tbs mango chutney
1 tsp lemon juice
450g (1lb) boneless, skinless chicken breasts, cubed

Wooden skewers, soaked overnight to prevent burning.

Method

STEP 1
Place the yoghurt in a large bowl, whisk in the mango chutney, lemon juice and the Indian Mild Masala Curry Flavour Shot, add the chicken and coat thoroughly. Cover and leave to marinade for at least 30 minutes in the fridge, or for best results overnight. Remove from the fridge 30 minutes prior to cooking.

STEP 2
Meanwhile, pre-heat the grill to medium, thread the chicken onto the skewers and grill for 6-8 minutes on each side, or until piping hot and cooked through.

Serve with flatbread and salad.

Flavour Shots

Indian Spicy Jalfrezi Curry

NEW Schwartz Flavour Shots Indian Spicy Jalfrezi Curry
A blend of spices and seasonings infused in sunflower oil,
for making delicious homemade Indian curries.

For OUR RECIPE You will need...

1 Schwartz Spicy Jalfrezi Flavour Shot
2 onions, finely chopped
2 tsp tomato purée
400g tin chopped tomatoes
125ml (4fl oz) water
450g (1lb) boneless, skinless chicken breasts, sliced
1 red pepper, sliced
1 green pepper, sliced

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat. Gently fry the onions for 8-10 minutes until golden brown.

Stir in the tomato purée, tomatoes, water, chicken and peppers. Bring to the boil, stirring. Reduce heat, cover and simmer for 15 minutes, or until the chicken is cooked through. Remove the lid and continue to cook for 5 minutes, until the sauce has thickened.

Delicious served with Basmati rice and naan bread.

Click here for some more delicious recipes using Indian Spicy Jalfrezi Curry

Indian Spicy Jalfrezi Lamb Kebabs

Prep Time: 5 + 30 Marinate Mins
Cook Time: 12 Minutes
Serves: 4
Level: EASY

Ingredients

1 Schwartz Flavour Shots Indian Spicy Jalfrezi Curry
1 tbs tomato purée
1½ tbs red wine vinegar
450g (1lb) lean lamb steak, diced
1 red pepper, thickly sliced
1 red onion, cut into wedges
Method

STEP 1
Stir contents of Flavour Shot, then spoon into a large bowl with the tomato purée and red wine vinegar. Stir to combine, then add the lamb, red pepper and red onion and stir to coat thoroughly.

STEP 2
Cover and leave to marinate for 30 minutes, or for best results overnight in the refrigerator.

STEP 3
Pre-heat the grill to medium, then thread the lamb onto skewers alternating with the red pepper and the onions.

STEP 4
Place the skewers onto a wire rack on a grill tray and cook for 5-6 minutes on each side, or until lamb is cooked through.

STEP 5
Serve with warmed pittas and mint raita.

Indian Spicy Jalfrezi Chicken Wings

Prep Time: 5+30 Marinate Mins
Cook Time: 35 Mins
Serves: 4
Level: EASY
Ingredients
900g (2lbs) chicken wings
1 red pepper, thickly sliced
1 Schwartz Flavour Shots Indian Spicy Jalfrezi Curry
175ml (6fl oz) tomato ketchup
2 tbs honey
2 tbs red wine vinegar
Method

STEP 1
Pre heat the oven to 200˚C, 400˚F, Gas Mark 6.

STEP 2
Place chicken wings and pepper into a large bowl. Stir contents of Flavour Shot, then spoon over the chicken along with the remaining ingredients. Combine together well, cover and leave to marinate for 30 minutes, or for best results overnight in the refrigerator.

STEP 3
Tip the wings into a large bakeing tray, place in the middle of the oven and cook for 30-35 minutes, or until chicken is cooked through.

Flavour Shots

Spanish Paella

NEW Schwartz Flavour Shots Spanish Paella
A blend of herbs, spices and seasonings infused in sunflower oil,
for making rustic Spanish-style paella.

For OUR RECIPE You will need...

1 Schwartz Spanish Paella Flavour Shot
1 onion, diced
100g (4oz) chorizo, diced
450g (1lb) boneless, skinless chicken breasts, diced
325g (11oz) paella or risotto rice
1 litre (1 pint 15fl oz) water
1 red pepper, diced
100g (4oz) frozen peas

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat. Gently fry the onion and chorizo for 5 minutes until softened.

Add the chicken and fry for 2-3 minutes, stir in the rice and fry for a further minute. Add the water, pepper and peas. Bring to the boil, stirring. Reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender, stirring occasionally.

Delicious served with a crisp green salad.

Click here for some more delicious recipes using Spanish Paella

Oven Baked Spanish Tortilla

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Serves: 4
Level: EASY

Ingredients

1 Schwartz Flavour Shots Spanish Paella
1 onion, diced
200 (7oz) potatoes, finely diced
1 red pepper, diced
1 green pepper, diced
6 eggs
125ml (4fl oz) sour cream
1 tbs Schwartz Chives (optional)
Method

STEP 1
Pre-heat the oven to 190˚C, 375˚F, Gas Mark 5. Line a 20cm x 27cm baking tray with foil, brush with oil and set aside.

STEP 2
Stir contents of Flavour Shot, then spoon into large frying pan set over a medium heat. Add the onion and potatoes and gently fry, stirring regularly for 10 minutes until potato is softened. Add the peppers and fry for a further 5 minutes, then remove from the heat and allow to cool slightly for 5 minutes.

STEP 3
Beat the eggs and sour cream together in a large bowl and stir in the onion, potato and pepper mixture. Pour into the lined baking tray and bake in the oven for 30 minutes, or until set. Invert onto a chopping board, peel off foil, then carefully turn browned side up.

Italian Herb Tray Bake

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4
Level: EASY
Ingredients
1 Schwartz Flavour Shots Spanish Paella
1 onion, diced
75g (3oz) chorizo, diced (optional)
1 red pepper, diced
400g tin chopped tomatoes
300ml (½ pint) fish stock
75g (3oz) ground almonds
2 tbs lemon juice
4 small cod fillets
175g King prawns, raw
Method

STEP 1
Stir contents of Flavour shot, then spoon into a large frying pan over a medium heat with the onion and chorizo if using, fry for around 5 minutes until softened.

STEP 2
Add the pepper and fry for a minute, then add the chopped tomatoes, stock and ground almonds, bring to the boil and simmer for 3-4 minutes.

STEP 3
Stir in the lemon juice, then the cod fillets and prawns. Cover and simmer for 4-5 minutes, until the fish is just cooked through. Delicious served with crusty bread.

Flavour Shots

Italian Creamy Herb Tagliatelle

NEW Flavour Shots Italian Creamy Herb Tagliatelle
A blend of herbs, spices and seasonings infused in sunflower oil,
for making Italian-style pasta dishes.

For OUR RECIPE You will need...

1 Schwartz Italian Creamy Herb Tagliatelle Flavour Shot
125g (5oz) mushrooms, sliced
200g (7oz) cherry tomatoes, halved
200g (7oz) bacon, sliced and cooked
300ml (½ pint) half fat crème fraiche
275g (10oz) tagliatelle, cooked and drained
50g (2oz) rocket

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat (or slightly lower for gas hobs). Fry the mushrooms for 3-4 minutes, or until softened.

Add the tomatoes and fry for a further minute. Stir in the bacon, crème fraiche, tagliatelle and rocket and heat through.

Serve immediately. Great sprinkled with Parmesan cheese.

Click here for some more delicious recipes using Italian Creamy Herb Tagliatelle

Italian Herb Pasta Bake

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 4
Level: EASY

Ingredients

1 Schwartz Flavour Shots Italian Creamy Herb Tagliatelle
1 onion, diced
1 red pepper, diced
1 tbs tomato purée
400g tin chopped tomatoes
125ml (4fl oz) water
450g (1lb) pork sausages, cooked and sliced
275g (10oz) pasta, cooked and drained
75g (3oz) Cheddar cheese, grated
Method

STEP 1
Pre-heat the grill to medium heat.

STEP 2
Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat, add onion and fry for 5-6 minutes, or until softened. Add the pepper and tomato purée and fry for a further 3-4 minutes, stir in the chopped tomatoes, water, sausages and pasta, bring to the boil, reduce heat and simmer for 3-4 minutes.

STEP 3
Transfer to an ovenproof dish and sprinkle with cheese. Place under the grill for 4-5 minutes, or until the cheese has melted and begins to turn golden. Serve immediately.

Italian Herb Tray Bake

Prep Time: 5 mins
Cook Time: 45 mins
Serves: 4
Level: EASY
Ingredients
1 Schwartz Flavour Shots Italian Creamy Herb Tagliatelle
900g (2lbs) chicken drumsticks and thighs, skinless
175g (6oz) cherry tomatoes, diced
1 red pepper, thickly sliced
275g (10oz) courgette, sliced
Method

STEP 1
Pre-heat the oven to 190˚C, 375˚F, Gas Mark 5.

STEP 2
Stir contents of Flavour Shot, then spoon into a large bowl with the chicken, tomatoes, pepper and courgette, stir to coat thoroughly.

STEP 3
Transfer to an ovenproof tray and place in the middle shelf of the oven for 45 minutes, or until the chicken is cooked through and juices run clear. Turn the chicken in the tray juices before serving.

Flavour Shots

Mexican Fajitas

NEW Schwartz Flavour Shots Mexican Fajitas.
A blend of herbs, spices and seasonings infused in sunflower oil, for making lively Mexican family favourites.

For OUR RECIPE You will need...

1 Schwartz Mexican Fajitas Flavour Shot
450g (1lb) boneless, skinless chicken breasts, sliced
1 red onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 tbs tomato purée

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan with the chicken. Stir to coat then set over a medium heat.

Gently fry the chicken for 6–7 minutes or until cooked through. Add the remaining ingredients and stir-fry for a further 4–5 minutes.

Delicious served wrapped in flour tortillas with guacamole and sour cream.

Click here for some more delicious recipes using Mexican Fajitas

Mexican Meat Balls

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Serves: 4
Level: EASY

Beef and rice meatballs in a spicy vibrant Mexican sauce.

Ingredients

1 Schwartz Mexican Fajitas Flavour Shot
1 large onion, chopped
1 green pepper, chopped
400g tin chopped tomatoes
1 tbs tomato purée
400g tin kidney beans, drained and rinsed
300ml (½ pint) water
450g (1lb) lean beef mince
50g (2oz) long grain rice
1 egg, beaten
Schwartz Sea Salt and Black Pepper to season

Method

STEP 1
Heat a pan over a medium-heat, spoon in the Flavour Shot and add the onion, stir and cook for 3–4 minutes. Add the pepper, cook for a further 2 minutes, then add the chopped tomatoes, tomato purée, kidney beans and water, stir and bring to the boil. Turn heat down and simmer for 10 minutes.

STEP 2
Place the beef mince in a large bowl, add the rice, egg, Salt and Pepper. Mix well, and roll into 20 golf ball sized meatballs.

STEP 3
Place the meat balls into the sauce, bring to the boil with the lid on, turn the heat down and simmer for 20 minutes, stirring occasionally.

STEP 4
Season with Salt and Pepper and serve.

Chicken Salad

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4
Level: EASY

Chicken breasts marinated in Mexican inspired flavours, served with a fresh salad.

Ingredients
1 Schwartz Flavour Shots Mexican Fajitas
1 tsp lime juice
450g (1lb) boneless, skinless chicken breasts, butterflied

Salad:
1 head romaine lettuce, roughly chopped
1 avocado, peeled, deseeded and sliced
1 red onion, thinly sliced
400g tin mixed beans for salad, rinsed

Dressing:
2 tbs extra virgin olive oil
1 tbs white balsamic vinegar
1 tbs honey
juice of 1 lime
¼ tsp Schwartz Chilli Cooking Paste
Schwartz Sea Salt and Black Pepper to season

Method

STEP 1
In a bowl mix the Mexican Fajita Flavour Shot with the lime juice.

STEP 2
Add the chicken and coat thoroughly. Cover and leave to marinade for half an hour, or for best results overnight in the fridge. Remove from the fridge 30 minutes prior to cooking.

STEP 3
Meanwhile, pre-heat the griddle to medium, fry the chicken for 6-8 minutes on both sides, or until the chicken is piping hot and cooked through.

STEP 4
Place the salad ingredients into a large bowl.

STEP 5
Place the dressing ingredients into a small bowl and mix together. Pour the dressing over the prepared salad.

STEP 6
Slice the chicken into strips and place onto the salad, combine the ingredients together and serve.

Flavour Shots

Spanish Smoked Paprika Chicken

NEW Flavour Shots Spanish Smoked Paprika Chicken.
A blend of herbs, spices and seasonings infused in sunflower oil, for making rustic Spanish–style dishes.

For OUR RECIPE You will need...

1 Schwartz Spanish Smoked Paprika Chicken Flavour Shot
1 onion, finely chopped
75g (3oz) chorizo, diced (optional)
450g (1lb) boneless, skinless chicken breasts, diced
1 yellow pepper, diced
400g tin chopped tomatoes
2 tbs tomato ketchup

Directions

Stir contents of Flavour Shot, then spoon into a large frying pan over a medium heat. Gently fry the onion and chorizo for 5 minutes until softened.

Add the chicken and fry for a further 3–4 minutes until browned. Add the pepper, tomatoes and ketchup. Stir, cover and gently simmer for 10 minutes. Remove the lid, stir and simmer uncovered for a further 5-10 minutes until the sauce has thickened and chicken is cooked through.

Delicious served with white rice.

Click here for some more delicious recipes using Spanish Smoked Paprika Chicken

Omlette

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Level: EASY

Classic Spanish omelette with an irresistible flavour.

Ingredients
1 Schwartz Flavour Shots Spanish Smoked Paprika Chicken
450g (1lb) potatoes, diced
1 onion, finely diced
1 yellow pepper, diced
1 bunch of spring onions, sliced
8 eggs, beaten

Method

STEP 1
Place potatoes into a pan, pour boiling water over them and simmer for 10 minutes, drain then set aside.

STEP 2
Place a sauté pan on the stove over a medium heat, add the Spanish Smoked Paprika Chicken Flavour Shot with the onions, and cook for 5 minutes, stirring. Add the peppers and cook for 2-3 minutes, then add the potatoes and the spring onions and stir.

STEP 3
Break the eggs into a bowl, and beat with a fork, season to taste.

STEP 4
Pre-heat the grill to a medium heat. Pour the egg mixture over the potatoes and cook on the stove for 10-15 minutes until almost set and golden brown underneath. Finish under the grill for a further 1-2 minutes or until golden on to. Ensure the handle is kept outside of the oven at all times to prevent burning. Serve immediately.

Tray Baked Spanish Chicken

Prep Time: 10 mins
Cook Time: 50 mins
Serves: 4
Level: EASY

A vibrant tray bake, simple to prepare and packed with flavour.

Ingredients

1 Schwartz Spanish Smoked Paprika Chicken Flavour Shot
900g (2lb) chicken thighs, skinless
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 red onion, cut into wedges
100g (4oz) cherry tomatoes
75g (3oz) chorizo, sliced (optional)

Method

STEP 1
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

STEP 2
Place the chicken thighs, peppers, onion, tomatoes and chorizo onto an ovenproof tray. Spoon over the Flavour Shot and gently toss to combine.

STEP 3
Cook in the middle of the oven for 45-50 minutes, or until chicken is cooked through and juices run clear.

Flavour Shots

Thai Red Curry

NEW Schwartz Flavour Shots Thai Red Curry.
A blend of spices and seasonings infused in sunflower oil, for making fragrant Thai red curry.

For OUR RECIPE You will need...

1 Schwartz Thai Red Curry Flavour Shot
450g (1lb) boneless, skinless chicken breasts, diced
400ml tin coconut milk
1 tsp tomato purée
1 red pepper, chopped
100g (4oz) mangetout, halved
50g (2oz) spring onions, finely sliced
1 lime, cut into wedges

Directions

Stir contents of Flavour Shot, then pour into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 6–7 minutes, or until cooked through.

Add the coconut milk and tomato purée and gently simmer for 5 minutes. Add the red pepper and mangetout, then simmer gently for a further 10 minutes, stirring occasionally. Stir in spring onions and heat through for a further 2 minutes.

Squeeze over the lime wedges and serve with Jasmine rice.

Click here for some more delicious recipes using Thai Red Curry

Flavour Shot Prawn Laksa

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Level: EASY

A fragrant coconut based soup with prawns.

Ingredients

1 Schwartz Thai Red Curry Flavour Shot
50g (2oz) udon noodles
1 onion, finely chopped
275g (10oz) purple sprouting broccoli, coarsely chopped
¼ cucumber, deseeded and finely sliced
475ml (16fl oz) vegetable stock
400ml tin coconut milk
200g (7oz) raw King prawns
1 tbs fish sauce
1 lime, cut into wedges

Method

STEP 1
Prepare the noodles as per pack instructions.

STEP 2
Heat the pan on medium. Spoon in the Flavour Shot and the onion, cook for 3–4 minutes. Add the broccoli and the cucumber and cook for 2–3 minutes. Add the stock and coconut milk, bring to the boil. Add the prawns and the fish sauce, cook until the prawns turn pink and are cooked through.

STEP 3
Add the cooked noodles and serve garnished with lime wedges.

Thai Rice

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4
Level: EASY

A fragrant and aromatic rice dish with prawns and egg.

Ingredients
1 Schwartz Flavour Shots Thai Red Curry
275g (10oz) rice, uncooked
600ml (1 pint) of water
275g (10oz) prawns, raw
175g (6oz) red pepper, sliced
1 courgette, deseeded, sliced
2 eggs, beaten
1 lime, segmented (optional)

Method

STEP 1
Place the rice into a fine sieve and run under cold water until the water runs clear then transfer to a pan and cover with the cold water. Place the lid on the pan, bring to the boil, then turn the heat down and simmer for 8 minutes. Do not lift the lid during this time. Turn the heat off and leave rice to stand for 10 minutes with the lid on. The rice is now cooked.

STEP 2
Heat a little oil in a frying pan over a medium heat. Pour in the egg and tilt the pan so it forms a thin omelette. Cook for about 1 minute, until set. Tip out onto a chopping board, roll up and then slice into thin strips. Set aside.

STEP 3
Heat the wok to medium, add the Thai Red Curry Flavour Shot with the the red pepper and courgette. Cook for 5 minutes, stirring.

STEP 4
Add the raw prawns stirring, cook for 4-5 minutes until pink. Add the rice, stir and coat well. Stir the omelette through the rice and season with Schwartz Sea Salt and Pepper the serve.

52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit
52g - £0.99/unit

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