Inspiration

The finest Enjoya recipes and inspiration

Starters

Gazpacho with roasted Enjoya

Gazpacho with roasted Enjoya

You will need

½ bread
100 ml of olive oil
2 cloves of garlic (pressed)
½ teaspoon ground cumin (jintan putih)
3 Enjoya bell peppers (in quarters and deseeded)
6 truss tomatoes
1 cucumber (peeled)
2 tablespoons red wine vinegar

Preparation

Cut 50g of bread into small cubes and keep separate. Break the rest of the bread in pieces and place in a bowl. Sprinkle with oil and add the garlic and cumin. Leave for 20 min.
Heat the grill pan and roast the bell peppers on the skin side for approximately 8 min, until the skin is mainly blackened. Place the bell peppers in a pan with the lid on or in a sealed plastic bag. Remove the skin after 15 min. Keep a piece of bell pepper separate and dice it into small cubes.
Bring a pan of water to the boil. Cut a cross at the bottom of the tomatoes. Place in boiling water for 20 seconds. Remove and allow to cool. Peel off skin. Cut in quarters and deseed. Cut the pulp of 1 tomato into cubes of 1/2 cm and keep separate. Cut 1/4 of cucumber into small cubes. Keep separate. Cut the rest in 4 cm pieces.
Place the bread in the blender with the oil, tomatoes, cucumber and bell pepper. Add 200 ml of water, vinegar and pepper and salt to taste. Puree until the soup is smooth. Place in fridge for 1 hour to cool. Serve with the finely diced tomato, cucumber, Enjoya and cubes of bread on the side.

Serve this gazpacho in an enjoya bell pepper to make this recipe extra original!

ENJOY!

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Vegetarian salad with Enjoya

Vegetarian salad with Enjoya

You will need

  • 1 red onion (sliced into rings)
  • 2 X Enjoya (sliced into rings)
  • 100 gramsblack olives (sliced into rings)
  • 1 cucumber (cut into juliennes)
  • 2 tomatoes on the vine (cut into eight wedges)
  • 100 gram feta cheese (cubed)
  • 10 basil leaves (cut into juliennes)
  • ¼ bunch of fresh oregano
  • 1 dl white balsamic vinegar
  • 3 dl extra virgin olive oil
  • salt and pepper

Preparation

  1. Prepare a dressing by mixing the oregano, white balsamic vinegar and olive oil with a hand blender. Season with salt and pepper.
  2. Mix all the sliced vegetables and toss with the dressing.

Enjoy!

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Main dishes

Enjoya bell pepper filled with tagliatelle

Enjoya bell pepper filled with tagliatelle

You will need

Ingredients for 4 people:
4 Enjoya bell peppers
300 gram tagliatelle
250 gram diced bacon
1 onion
2 tablespoons of olive oil
2 teaspoons of Italian herbs
1 tin of diced tomatoes
2 tablespoons of chilli sauce
pepper

Preparation

Preheat oven at 200 ˚C. Wash the bell peppers, cut the top with stem off and store. Hollow out bell peppers. Cook the tagliatelle according to the instructions on the packaging. Heat oil in a pan and bake the diced bacon in approx. 3 minutes until crispy. Peel and dice the onion and add, allow to fry at a low heat for approx. 2 minutes. Add the diced tomatoes, herbs and chilli sauce. Cook gently for approx. 5 minutes and season with salt and pepper. Heat bell peppers with top in the over for approx. 5 minutes. Mix the tagliatelle with the sauce and then fill the bell peppers with it, cover with the tops. Divide the rest of the tagliatelle over 4 plates and serve with the filled bell pepper.

Enjoy!

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Enjoya stuffed Mexican style

Enjoya stuffed Mexican style

You will need

2 Enjoya for stuffing, halved, seeds and membranes removed
1 can kidney beans, rinsed and drained
1 Enjoya, chopped for the stuffing
1 tsp Cajun spices
1 tsp chilli flakes
1 red pepper, seeds removed and finely chopped
50 g cheddar cheese, grated
1 bag nachos, natural flavour
pepper
salt

Preparation

Pre-heat the oven to 200˚C.
Mix together the kidney beans, chopped Enjoya, Cajun spices, chilli flakes and the red pepper. Add half the grated cheese and mix. Season with salt and pepper. Stuff the halved Enjoya and scatter with the rest of the grated cheese.
Bake in the oven for approx. 20-25 minutes.
Crumble some of the nachos over the stuffed sweet peppers and serve the rest of the nachos separately. Serve 1/2 Enjoya per person. For a complete meal, accompany with a salad or rice with Mexican spices.

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Enjoya stuffed with quinoa and goat’s cheese

8 servings | 40 minutes

Enjoya stuffed with quinoa and goat’s cheese

You will need

4 Enjoya
125 g quinoa
1/2 courgette, diced
1/2 large onion, in rings
100 g fresh goat’s cheese
2 tbsp flaked almonds
pepper
salt
1 tsp dried rosemary

Preparation

Pre-heat the oven to 200˚C. Prepare the quinoa according to the instructions on the packaging. Briefly fry the diced courgette and the onion rings in a frying pan.
Mix the quinoa with the courgette and onion rings and crumble half the goat’s cheese though the mixture. Add the dried rosemary and season with salt and pepper.
Halve the sweet peppers and remove the seeds and membranes. Stuff the pepper halves with the quinoa mixture and scatter with the remaining goat’s cheese and the flaked almonds.
Bake in the oven for approx. 20-25 minutes.
Serve 1/2 stuffed peppers per person and accompany with a delicious, fresh green salad.

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Greek Enjoya with Greek salad

Greek Enjoya with Greek salad

You will need

2 Enjoya, halved, seeds and membranes removed
150 g mince
1 tbsp chopped oregano
1 tsp chopped thyme leaves
50 g feta cheese, crumbled
salt
pepper

Salad ingredients:
1/2 cucumber
3-4 large tomatoes
2 tbsp olive oil
50 g feta

Preparation

Pre-heat the oven to 200˚C.
Brown the mince in a frying pan and add the oregano and thyme leaves. Crumble nearly all the feta cheese through the mince and stuff the sweet pepper halves with this mixture. Season with salt and pepper. Scatter with the rest of the feta and bake in the oven for approx. 20-25 minutes.

Chop the cucumber and quarter the tomatoes to make the salad. Dress with some olive oil and crumble the feta over the salad. Serve 1/2 Enjoya per person accompanied by the Greek salad.

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Plaice with roasted Enjoya and sea lavender

Plaice with roasted Enjoya and sea lavender

You will need

  • 4 fillets of plaice
  • 2 x Enjoya
  • 200 gramssea lavender
  • olive oil

Preparation

  1. Brush the Enjoya with olive oil and season with a little salt and pepper.
  2. Wrap thee njoya in aluminiumfoil.
  3. Roast the sweet peppers in an oven preheated to 180 degrees Centigrade for 20 minutes.
  4. Remove the Enjoya from the oven and allow them to cool for a while.
  5. Remove the aluminiumfoil, peel the Enjoya and remove the seeds.
  6. Cut the Enjoya into 4 equally sized pieces, the same size as the plaice fillets.
  7. Season the plaice fillets with salt and pepper and top with the roasted Enjoya.
  8. Arrange the 4 fillets topped with the Enjoya in an oven dish lined with parchment paper.
  9. Bake in an oven preheated to 180 degrees Centigrade for 6 minutes, or until done.
  10. Serve the plaice with sautéd sea lavender.

Enjoy!

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Stuffed Enjoya with risotto and prawns

Stuffed Enjoya with risotto and prawns

You will need

  • 1 onion, chopped
  • 200g risotto rice
  • 25g Grana Padano, grated
  • 100g prawns
  • 4 Enjoyas
  • 700ml vegetable stock (from a stock cube or powder)
  • 2 tablespoons olive oil, garlic and chili flavour

Preparation

In a large frying pan or small casserole dish, heat 2 tablespoons of oil and sauté the onion gently for 2 minutes. Add rice and fry for 1 minute, stirring constantly. Add the vegetable stock and bring to the boil. Boil the rice on low heat for 20 to 25 minutes until cooked, stirring occasionally. Add the prawns and the Grana Padano, along with pepper to taste. Stir thoroughly to mix. Slice the Enjoyas in two by cutting from top to bottom through the stem. Remove the seeds and membrane. Stuff the pepper halves with rice and refrigerate until serving.

Enjoy!

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Stuffed sweet pepper

(serves 4)

Stuffed sweet pepper

You will need

  • 2x Enjoya
  • 8 shallots
  • ½ Romanesco
  • ½ cauliflower
  • ½ butternut pumpkin
  • 1x yellow sweet pepper
  • olive oil
  • white balsamic vinegar

Preparation

  1. Cut the Enjoyasweet pepper in half and remove the seeds.
  2. Boil the shallots in their skins in water for 10 minutes until done. Rinse with cold water and peel.
  3. Cut the cauliflower and Romanesco into equally sized florets and cook them in boiling water until just done.
  4. Peel the pumpkin and cut into cubes of 1/1cm. Boil until just done.
  5. Cut the yellow sweet pepper in half and remove the seeds. Slice the pepper into long strips.
  6. Combine the shallots, cauliflower, Romanesco, pumpkin and yellow sweet pepper and dress with extra virgin olive oil and white balsamic vinegar. Season with salt and pepper.
  7. Stuff the Enjoya with the vegetable mixture.

Enjoy!

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Tagliatelle with chicken, courgette and Enjoya

Tagliatelle with chicken, courgette and Enjoya

You will need

300 gr of chicken breast in cubes
1 courgette, diced in cubes
spring onions
1 Enjoya bell pepper, cut in strips
Tagliatelle
2 cups of Paturain garlic and fine herbs

Preparation

Cook the pasta according to the instructions on the packaging.
Bake the chicken, add the courgette and bell pepper.
Add the Paturain to the chicken and vegetables and
allow to simmer for a few minutes.
Mix the pasta with the chicken, vegetables and sauce and
sprinkle the spring onions on top.

Enjoy!

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Bites

Bruschetta with mushrooms and pepper

Bruschetta with mushrooms and pepper

You will need

  • 1 small part-baked baguette
  • 2 cloves garlic
  • 6 tablespoons olive oil
  • 250g mixed mushrooms
  • ½ teaspoon salt and pepper
  • 1 Enjoya
  • 1 teaspoon thyme
  • 1 punnet cress
  • 1 punnet blackberries

Preparation

Preheat oven to 200 degrees. Cut the baguette into around 24 slices. Peel and halve the garlic, and rub into the bread slices. Drizzle with 4 tablespoons oil. Toast the slices for 10-15 minutes in the preheated oven, until light brown.

Clean and slice the mushrooms. Heat the rest of the oil and fry the mushrooms with the crushed garlic, stirring until the liquid has evaporated.
Add the thyme, and salt and pepper to taste. Distribute the mushrooms over the bread slices and garnish with paprika, cress and blackberries.

Enjoy!

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Enjoya and carpaccio sushi

Enjoya and carpaccio sushi

You will need

  • 2 Enjoya peppers
  • 100g sushi rice, cooked
  • 80g beef carpaccio

Preparation

Place peppers on the cutting board with the stems facing up. Slice from top to bottomto create a long, thin strip. Repeat around the entire pepper. Do this with both peppers.

Blanch the strips by placing them in boiling water for 4 minutes, then rinse with cold water. Drain the peppers in a colander and pat dry with paper towels. Dampen the work surface slightly with a clean damp cloth. This makes the rolling easier. Roll 40cm of plastic wrap across the work surface and then place another piece of the same size on top. Then place 8 strips of pepper with the inside facing up on one edge of the plastic wrap.

Spread the sushi rice over the paprika, then cover the rice with carpaccio until the rice is no longer visible. Pick up the plastic wrap and roll it gently to create a long sushi roll. Tie the ends closed.
Put the roll in the refrigerator for an hour until it is firm enough to slice.
Then, leaving the plastic wrap intact, use a sharp knife to slice the roll into 4cm pieces.
Remove the plastic and serve the sushi.

Enjoy!

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Overige

Couscous salad with Enjoya bell pepper

Couscous salad with Enjoya bell pepper

You will need

1 pack of Alfez Moroccan Spiced Couscous
1 Enjoya bell pepper
Cucumber
Feta cheese
Sundried tomatoes in oil
Spring onions
Cherry tomatoes

Preparation

Prepare couscous according to the instructions and allow to cool. Finely dice the cucumber, feta cheese, sundried tomatoes, spring onions and cherry tomatoes. Mix into couscous. Cut the Enjoya bell pepper into strips and spread over salad. Tasty with roasted chicken drumsticks.

Enjoy!

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Pasta salad with Enjoya

2 servings | 15 minutes

Pasta salad with Enjoya

You will need

150 g penne
100 g cherry tomatoes, quartered
100 g chorizo, chopped
1 Enjoya, chopped

dressing
3 tbsp mayonnaise
1 tbsp apple vinegar
pepper
salt

Preparation

Prepare the penne according to the instructions on the packaging. Drain and leave to cool. Fry the chorizo in a frying pan and drain on kitchen paper.
Mix the pasta with the chorizo, tomatoes and the Enjoya.
Mix the ingredients for the dressing and stir through the salad.

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Summer salad with Enjoya

Summer salad with Enjoya

You will need

Ingredients for the salad:
80 gram of arugula (rocket) salad mix
1 Enjoya bell pepper
1 ball of mozzarella or 1 piece of goat cheese
1 smoked chicken breast
2 peaches

Ingredients for the dressing:
6 tablespoons of olive oil
2 teaspoons of mustard
2 teaspoons of honey
Juice of 1 lime

Preparation

Preparation
Peel the peaches, remove the seed and cut into slices. Heat a grill pan well and grill the slices of peach on both sides.
Put the arugula salad mix in a bowl. Cut the chicken breast in cubes/strips, the mozzarella/goat cheese in pieces and the Enjoya bell pepper in nice rings. Dress the chicken breast and peach on the salad, then lay the rings of Enjoya on top. Finish the salad with the pieces of mozzarella or goat cheese.
Mix the ingredients for the dressing and season the salad with the dressing.

Enjoy!

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Tuna and cream cheese dip

Tuna and cream cheese dip

You will need

1-2 Enjoya, sliced into strips
200 g cream cheese
1 can tuna
1 tbsp chives
Cocktail gherkins, finely chopped

Preparation

Drain the tuna and mix with the cream cheese, chives and gherkins.
Serve with the dip with the slices of Enjoya

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