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Cheval Collection’s Home Cook Recipes
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Cheval Collection’s Home Cook Recipes

If we told you that Cheval Collection has some talented home cooks, would you be tempted to find out just how good their recipes are? We’ve handpicked 7 recipes shared by the Cheval team just for you, so you can put on your chef’s hat and whip up a tasty meal in the comfort of your own apartment.

With this delicious array of comforting options, we’re sure you’ll find at least one recipe you love!

All you need to do is purchase the ingredients, have your pots and pans at the ready and you’re good to become a Master Chef of your own home.

If you’re a guest at a Cheval Residence, order your groceries online with Waitrose delivery and you can chat with your concierge team via the Cheval app to have the goods delivered to your front door. Alternatively, you may also find the closest supermarket near any of our Residences using our app. Click here to download on Google Play and click here to download on iTunes.

 

Meatballs & Beans

Image Credit: Pinterest & Slimfast

A quick and healthy meal that is easy to make. This can be a fun family activity where children can get involved to help with rolling the meatballs.

  1. Cut each sausage in half. Gently force out the sausage meat. With wet hands roll the sausage meat into small compact balls the size of walnuts.
  2. Heat a large non-stick frying pan and add half the olive oil. Cook the meatballs for 3-4 minutes on each side until they are sealed. Push the meatballs to one side of the pan so that you do not crush them when you add the further ingredients.
  3. Add the rest of the olive oil. Then add the onions, peppers and garlic, paprika and the tinned tomatoes. Cook for a further 5 minutes with the lid on.
  4. Add the tinned tomatoes and paprika and bring to the boil and simmer with the lid on for 20 minutes.
  5. Add the drained cannellini & Kidney beans and stir in the tomato puree. Cook for a further 10 minutes with the lid on.
  6. Serve with a sprinkling of chopped parsley.

 

Chicken, Chilli and Cashew Nuts

  1. Mix all the ingredients for the sauce together and set aside.
  2. Blend the chicken pieces with flour so they’re finely coated. This will help to thicken the sauce.
  3. Pour oil in the pan and fry the following in stages on a medium heat.
    •  Fry the chopped chilli alone for 30 seconds and then add the chicken – stir until the chicken is sealed and then remove.
    •  Fry the mushrooms until they take some colour – remove and add to the bowl with the chicken.
    • Fry the onions until they soften and begin to take on some colour (add more oil if required).
  1. Add the chicken, chilli and mushrooms back to the pan with the onions.
  2. Pour the sauce over the mixture and combine – increase the heat to a maximum for 10 seconds before reducing to a gentle simmer.
  3. At this point, you should have begun cooking the rice and roasting the cashew nuts.
  4. When the rice is cooked and the cashew nuts are crispy, remove the chicken mixture from the heat.
  5. Mix half the spring onions into the chicken mixture and garnish the dish with the remainder.

 

Shakshuka

Preheat your oven grill to 190° C.

Heat the oil in a wide pan, add the thinly sliced potato and diced pepper and cook until soft. *Whilst the pepper and potato slices are cooking, fry the Chorizo (or meat substitute) in a separate oiled pan until cooked, remove from heat. Add the paprika to your pepper mix and cook for an additional minute. Pour in the can of chopped tomatoes, seasoning with salt and pepper to your taste. Add the sweetcorn and your cooked Chorizo to the mix and stir, let the mixture simmer for 1-2 minutes to thicken slightly, or until it reaches your desired consistency. Using a spoon, make 4 wells in the mixture and crack an egg into each well. Place a lid on your pan and let the eggs steam for 5 minutes. Remove the lid and sprinkle a layer of cheddar on top, place the pan underneath the oven and grill until the cheese has melted. Sprinkle with parsley if desired, and serve.

 

Thai Chicken Chilli Basil Leaf with Rice and Eggs

RICE

  1. Use 214.5 grams of rice.
  2. If using a rice cooker, rinse the rice with water twice and fill water 1cm above the rice level.
  3. If using pre-made rice, please follow directions on the package as advised.

 

STIR FRY CHICKEN CHILLI BASIL LEAF

  1. Cut chicken into small pieces like chicken mince, you may also use chicken mince if you wish.
  2. Add oil into the pan and wait for it to heat up.
  3. Once the pan is hot, add chicken mince into the pan followed by sugar, chilli basil paste, thin soy sauce, and Maggi seasoning sauce.
  4. Stir well until chicken is cooked and turn the heat down.

 

FRY EGGS

  1. Using pot or pan, add oil (estimate around 0.5cm if using a pan and 1cm if using a pot).
  2. Crack an egg, one at a time into the pot or pan and wait until cooked.
  3. Once cooked, pick up the egg using a spatula and cook other eggs using the same direction.

 

Chicken Tempura with Sweet Chilli Sauce and Rice

RICE

  1. Use 214.5 grams of rice.
  2. If using a rice cooker, rinse the rice with water twice and fill water 1cm above the rice level.
  3. If using pre-made rice, please follow directions on the package as advised.

 

CHICKEN TEMPURA

  1. Cut chicken breast into thin chunks for a delicious crispy touch.
  2. Prepare breadcrumbs into a bowl ready for the batter.
  3. Prepare a plate by putting kitchen roll on the plate to rinse oil later.
  4. Prepare a non-stick deep frying pan or deep pot. Pour vegetable oil into the pot, ensure enough oil is added into the pot for deep frying.
  5. Batter thin chicken breast chunks with breadcrumbs and add to the frying pan until the frying pan is filled.
  6. Fry chicken until golden brown and use a spatula to pick up the chicken pieces onto a plate, let the oil rinse.
  7. Once cooked all chicken, prepare sweet chilli sauce into a bowl and enjoy the meal with rice.

 

Jamie Oliver’s So Easy Fish Curry

Image credit: Richard Holden BBQ

This recipe by Jamie Oliver is a favourite of our Sales & Marketing Director, Doug Greenwood.

  1. On a high heat, place one tablespoon of olive oil in a large shallow casserole pan.
  2. Cut the tomatoes in half and add them to the pan with skin side down.
  3. Blister for two minutes without moving them while you chop the white fish fillets into 4cm chunks.
  4. Stir the fish, the korma curry paste, lime pickle and coconut milk into the pan.
  5. Let it boil and simmer for about 6 minutes. Ensure that the fish doesn’t break.

Taste as you cook and make the taste perfect with sea salt and black pepper.

 

Polish Cheesecake

Mix your cottage cheese and cream with butter, preferably with a blender. Mix egg yolks and sugar into fluffy cream. Add creamed yolks, flour, baking soda, vanilla sugar, raisins, orange peel into your cottage cheese mixture. Be careful, too many raisins in your cheesecake may spoil it! Whip egg whites until stiff and then add it carefully into your cheese mixture.

Place ready mixture into a cake tin and then place in the oven and bake until golden brown. Ready cake may be covered with chocolate coating glaze and sprinkled with walnuts.

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