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Recipe

Recipes

Skinni beef olive provencal with grilled polenta

Ingredients

  • 1 pack Skinni beef olives
  • 4 slices ready made polenta
  • 1/2 aubergine, chopped
  • 1/2 red pepper, chopped
  • 1 small courgette, chopped
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 200 grams passata
  • 1 pinch oregano
  • 1 tsp olive oil
  • flaked sea salt
  • freshly ground black pepper

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 2
let's get started


Polenta, made from corn, may not be one of the trendiest or healthiest grain based foods around, but it makes a welcome change and goes really well with our Skinni beef olive provencal. Buy it ready made in a block to save you a job, and simply slice and grill. You don't need much to transform the meal.

This dish is packed with vegetable goodness, all of which feature high in the beneficial Mediterranean diet. Courgettes, as well as providing fibre, are a great source of vitamin C. Aubergines, especially the most common purple variety, are also full of beneficial elements. A good source of fibre, and an excellent source of minerals, the purple skin of aubergine contains nasunin, a powerful antioxidant and cancer fighting anthocyanin. They taste pretty awesome too. Cooked until soft, in a sauce rich with tomatoes, onions, red peppers and tomatoes (and of course our fabulous Skinni beef olives) they make the very best version of comfort food around.

Whether you want slow cooked comfort or fast grilled superfood, our Skinni recipes will see you right.

1 pack Skinni beef olives
4 slices ready made polenta
1/2 aubergine, chopped
1/2 red pepper, chopped
1 small courgette, chopped
1 small onion, chopped
1 clove garlic, crushed
200 g passata
1 pinch oregano
1 tsp olive oil
flaked sea salt
freshly ground black pepper

1. Pre heat the oven to 180C.

2. Heat the oil in a frying pan and brown the beef olives on all sides. Remove from the pan and place in a casserole dish.

3. In the same pan, add the vegetables. Cook to brown and soften, stirring often.

4. Once the vegetables have broken down, add the garlic, herbs and seasoning. Stir in the passata and simmer for 10 minutes.

5. Add the sauce to the beef olives and bake for 30 minutes, until the meat is tender and the sauce thick and glossy.

6. Grill slices of polenta on a griddle pan or dry frying pan until the outside has browned.

7. Serve straight from the oven, draped over the polenta. Add a side of leafy greens if you like.

Nutrition Facts
Serving size: 1/2 of a recipe (590g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 357.33
Calories From Fat (22%) 78.3
Calories From Protein (10%) 34.05
Calories From Carbohydrates (69%) 244.98
Calories From Alcohol (0%) 0

% Daily Value
Total Fat 5.79g 9%
Saturated Fat 1.46g 7%
Monounsaturated Fat 1.72g
Polyunsaturated Fat 0.55g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 649.12mg 27%
Potassium 901.04mg 26%
Total Carbohydrates 47.42g 16%


Fibre 9.13g 37%
Sugar 14.3g
Sugar Alcohols g
Net Carbohydrates 38.29g
Protein 32.07g 64%
Vitamin A 1505.27IU 30%
Vitamin C 72.17mg 120%
Calcium 72.53mg 7%
Iron 2.18mg 12%
Vitamin E 2.66mg 27%
Vitamin D 0IU 0%
Thiamin 0.19mg 13%
Riboflavin 0.2mg 12%
Niacin 2.79mg 14%
Vitamin B6 0.53mg 27%
Folate 81mcg 20%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.96mg 10%
Vitamin K 17.23mcg 22%
Phosphorus 109.96mg 11%
Magnesium 58.99mg 15%
Zinc 0.85mg 6%
Copper 0.36mg 18%
Manganese 0.77mg 39%
Selenium 1.58mcg 2%
Alcohol 0g
Caffeine 0mg
Water 337.4g 0%

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