The Groovy Food Company have just launched two brand new products (Hot Agave Nectar and chipotle Agave Nectar) and with that, they have created some delicious lunch/dinner and dessert recipes 

They are all super quick and easy to make and are perfect for the last of the summer days, before the kids head back to school, or even once they’re back.

The Groovy Food Company Hot Agave Burger

Ingredients

  • 450g ground lean (7% fat) beef
  • 1 large egg
  • 125g minced onion
  • 65g fine dried bread crumbs
  • 1 tablespoon Worcestershire Sauce
  • 1 or 2 cloves garlic, peeled and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • 65g mayonnaise
  • 65g The Groovy Food Company Hot Agave Nectar or Chipotle Agave Nectar
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices red onion

Method

  1. In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire Sauce, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
  2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
  3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
  4. Spread mayonnaise and The Groovy Food Company Hot Agave Nectar or Chipotle Agave Nectar on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

Glass Noodle Salad

Ingredients

  • 120 g dried glass/cellophane noodles (harusame)
  • 2 Tbsp dried wakame seaweed
  • 1 Japanese or Persian cucumber
  • 1 small carrot
  • ½ tsp kosher salt
  • 3 slices Black Forest ham 
  • 2 tsp toasted white sesame seeds
  • 3 Tbsp rice vinegar (unseasoned)
  • 2 ½ Tbsp soy sauce 
  • 1 Tbsp sugar
  • 1 Tbsp roasted sesame oil
  • 1 Tbsp neutral oil
  • 20ml The Groovy Food Company Hot Agave Nectar
  • A generous pinch of kosher salt
  • A generous pinch of freshly ground black pepper

Method

  1. Follow the instructions to rehydrate the noodles. This will usually consist of boiling and then soaking them. Set side once rehydrated.
  2. Thinly slice the cucumber and cut the carrot into julienne strips. Sprinkle some of the kosher salt over the carrot and cucumber, coating well, set aside for 5 mins then rinse off the salt and squeeze out any excess water then set aside. 
  3. Cut the ham into julienne strips. 
  4. Combine the dressing ingredients in a medium bowl and whisk together. 
  5. In a large serving bowl, mix the noodles, ham, veg, wakame and sesame seeds, then pour over the dressing. Toss together well, then chill in the fridge for 30 mins before serving.

Chilli Chocolate Muffins

Ingredients

  • 2 tbsp Chia Seeds           
  • 150 ml Water    
  • 150 g Pitted Dates          
  • 150 g  Your favourite plant based yoghurt
  • 40 ml Fresh brewed coffee, cooled         
  • 180g Wholemeal Flour  
  • 1 tsp Baking Soda
  • 30g Cocoa
  • 1/2 tbsp Chilli Powder (if you want some extra spice you can make it a whole tbsp!)
  • 2 tbsp The Groovy Food Company Hot Agave Nectar
  • Dark Chocolate 85%

Method

  1. Start by prepping the ‘chia egg’. Combine the chia seeds, and 70 ml water, stir and leave to soak for 10 mins or so.
  2. In a blender, mix 80 ml water with the dates until they form a smooth paste. Once the chia seeds have soaked, combine them with the date paste in a bowl along with the yoghurt and cold coffee.
  3. Add in the flour, baking soda, cocoa powder Hot Agave and chilli powder. Stir until the ingredients are well mixed. Add wholemeal flour, baking soda, cocoa powder, and hot chilli powder. Stir until the ingredients are well incorporated but avoid over-mixing as this will result in chewy and hard muffins. Finely chop the dark chocolate, and add into the mixture ( we like to save some for decorating too). 
  4. Line a muffin tray with muffin cases of your choosing and fill each to about 2 thirds with the mixture. Sprinkle the muffins with a little more chocolate and then bake for around 15 mins at 220c. 
  5. Allow to cool for a few mins, sprinkle with a little more chocolate and some chilli flakes, and enjoy!

Thai Prawn Noodle Stir Fry using the Hot Agave

Ingredients

  • 200g raw, peeled tiger prawns
  • 3 cloves of garlic, 1 crushed and 2 finely chopped
  • 1 green Thai chilli, chopped
  • 1 bunch coriander, leaves and stalks separated
  • 1 tbsp caster sugar
  • The juice of 1 lime
  • 3 tbsp fish sauce
  • 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil Infused with Chilli and Garlic 
  • 2 tbsp The Groovy Food Company Hot Agave Nectar Sweet and Spicy
  • 3cm piece ginger, finely sliced, then shredded
  • 1 red pepper, finely sliced
  • 8 spring onions, finely sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
  • egg or rice noodles, to serve
  • lime wedges, to serve

Method

  1. Using a spice grinder or food processor, whizz together the chilli, garlic, caster sugar and coriander stalks. Place the prawns in a bowl then pour in the mixture, along with the fish sauce and half of the lime juice.
  2. Heat 1 tbsp of the Coconut Oil in a wok, then add in the spring onions and ginger, frying for about a minute. Add the red pepper and fry for another minute or so, then add in the water chestnuts and bean sprouts, continuing to cook until the bean sprouts wilt. Add the soy sauce and a generous helping of ground black pepper. 
  3. Tip into a serving dish or bowl. 
  4. Heat the rest of the Coconut Oil in the wok and add the prawns, cooking until they turn pink. Tip over the top of the veg. Snip or tear the coriander leaves to use as a garnish, alongside the rest of the lime juice. Serve over noodles with a few extra lime wedges and enjoy!
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