New Frozen Food Cheats That Will Make You Look Like a Hot Chef

New Frozen Food Cheats That Will Make You Look Like a Hot Chef

A company called Strong Roots have started to flog frozen food in Ireland. But this is different. It’s not your average potato waffles and fish fingers. These foods are stuff that we haven’t seen in our freezer section before. It has been pre-prepared so all you have to do is chuck them in. It’s nice, and a bit fancy.

The company have now issued some recipes to we, the unwashed masses, to convince us to try their products. So while the bag of frozen food might not be that appealing on their own, with these recipes they seem actually very appealing. And quick. And healthy. Hmmm…

The good news here is that you can keep things like avocado halves in the freezer until someone pops over. Or, until you have to make a quick meal without anything in the fridge except a rotting bag of cheese and your dead dreams of being a good chef.

So have a look at these recipes. Think you could whip up any of these?



Recipe ideas:


Avocado and Feta Loaded Mushrooms


Serves 4 to 8


8 large flat mushrooms

2 ripened avocado halves diced

10 cherry tomato quartered

100g feta

½ red onion small red onion dice

2 tsp. lemon juice

3 tbsp. olive oil

10g dill chopped

Salt and Pepper



  1. Defrost avocado halves, and dice finely.
  2. Mix with feta cherry tomato, red onion, dill lemon juice and 1 tbsp of the olive oil, season with salt and pepper.
  3. Rub the mushrooms with olive oil all over.
  4. Grill over medium heat barbecue for 8 to 10 minutes.
  5. Spoon the avocado feta mix on top of the mushrooms and serve.


Avocado Hummus


Serves 6


4  avocado halves

1 can chickpeas drained and well rinsed

1 clove peeled garlic

2 tbsp tahini

1 lime juices & zest

3 tbsp extra virgin olive oil

50g coriander fresh

Sea salt to taste

2 pinch red chilli flakes


  1. Defrost 4 avocado halves.
  2. Combine all the ingredients in a blender until smooth, holding back 1 tbsp of olive oil and a pinch of chilli flakes.
  3. Sprinkle over the chilli flakes and olive oil before you serve with tortilla chips.






Garlic Roasted Sweet Potato and Chickpea Salad

Serve alongside grilled chicken breast for a clean al fresco dish


500g garlic roasted sweet potato

1 tin cooked chickpeas well drained and rinsed

½ red onion

1 red chilli seeded and chopped

100g flat leaf parsley

½ teaspoon lemon juice

1 garlic clove crushed

3 tbsp tahini paste

2 tbsp water

2 tbsp extra virgin olive oil

1 pinch salt


  1. Preheat the oven to 200 C.
  2. Arrange garlic sweet potato, and chickpeas on a single layer on an oven tray.
  3. Bake for 23 minutes turning over twice.
  4. Make the dressing, combine lemon juice, garlic, tahini, salt, water and oil.
  5. Add more water if needed.
  6. Toss everything together and serve.


Garlic Roasted Sweet Potato Cauliflower Rice salad with Pomegranate seeds


1/2 small head cauliflower

500g  garlic roasted sweet potato

50ml extra virgin olive oil

100g mint

1 lemon juice and zest

60g flaked almonds toasted

1 pomegranate seeded

Salt and pepper



  1. Preheat the oven to 200 C.
  2. Arrange Garlic Sweet Potato on a single layer on an oven tray.
  3. Bake for 23 minutes.
  4. Break up the cauliflower and pulse it in a food processor until it resembles rice or grate on a box grater.
  5. Toss all the ingredients together and season with salt and pepper
  6. Serve


Grilled Lime Chicken & Garlic Roasted Sweet Potato Tacos


Serves 4


2 chicken breasts

2 Limes juiced

2 tbsp olive oil

500g garlic sweet potato

2 tbs harissa

1 Ripened avocado half defrosted

100ml crème fraiche

100g red cabbage shredded

8 corn tortillas




  1. Preheat the oven to 200 C.
  2. Remove the small inner chicken fillet from the breast, lay the breast flat and carefully slice it down the length, opening it up like a book. Marinade with juice of one lime, olive oil and salt for about 20 minutes.
  3. Arrange garlic sweet potato on a single layer on oven tray.
  4. Bake for 23 minutes.
  5. Grill chicken on a hot barbecue for about 4 minutes each side. Slice and keep warm.
  6. Grill the tacos on the grill.
  7. Combine harissa, avocado and crème fraiche with a hand blender until smooth.
  8. Have your guests build tacos with red cabbage, sweet potato, harissa crème fraiche and a squeezed lime.

Sweet Potato and Smoked Paprika Hummus

Serves 4 to 6


1 can chickpeas drained and well rinsed

500g sweet potato fries

2 clove peeled garlic

2 tbsp. tahini

1 lemon juices & zest

3 tbsp. extra virgin olive oil

1 tsp smoked paprika

Sea salt to taste

2 tbs toasted sunflower seeds (garnish)


  1. Preheat the oven to 200 C.
  2. Arrange sweet potato fries on a single layer on an oven tray.
  3. Bake for 20 minutes.
  4. Holding back the seeds and 1 tbsp olive oil combine all the ingredients in a strong blender until smooth.
  5. Add more water if the hummus is too thick.
  6. Serve drizzled with olive oil and sprinkled seeds.

 Sweet Potato Skewers


Makes 20


6 tbsp mayonnaise

3 tbsp Sriracha sauce

½ pack sweet potato

1 punnet baby corn

1 bunch scallion white part

1 red peppers

olive oil

20 bamboo skewers soaked in water


  1. Preheat the oven to 200 C.
  2. Arrange garlic sweet potato on a single layer on an oven tray.
  3. Bake for 23 minutes.
  4. Cut the baby corn into ½ inch lengths, cut the peppers into 1 inch squares and trim the scallions
  5. Skewer the vegetables with the sweet potato.
  6. Drizzle with olive oil, and grill for 5 to 8 minutes turning occasionally.
  7. Mix mayonnaise and Sriracha and serve.






Kale and Quinoa Wraps With Sweet Potato and Smoked Paprika Hummus

Serves 4


6 kale and quinoa burgers

1 head baby gem

1 lime

4 scallions chopped

6 tortilla wraps

500g sweet potato hummus

100ml crème fraiche



  1. Preheat the oven to 200 C.
  2. Place 4 Kale and Quinoa burgers in a single layer on a baking sheet.
  3. Bake for 12 to 15 minutes turning once.
  4. Grill the burgers on the barbecue to warm them up with the tortilla wraps.
  5. Spread the hummus over the wrap before topping it with lettuce, scallions, crème fraise and a squeeze of lime.

So there you go, some recipe ideas for you. Of course you don’t have to buy any of these ingredients frozen, they will work just as well with fresh products. Frozen products just save you a little time. So, off you go, cook away. And feel free to invite us to your table. We are pigs and will eat anything. You know where to find us!




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