Aldi's wallet-friendly recipes 'approved' by Team GB athletes (original) (raw)
Gymnast Max Whitlock and sprinter Jonnie Peacock are among the Team GB Olympians and Paralympians who have helped design Aldi's new recipes
Aldi is helping Olympics fans at home feast like Team GB Olympians and Paralympians with new wallet-friendly recipes
With the Olympic Games is well and truly underway, Aldi has shared some budget recipes designed by some of the country’s top athletes.
Last week, it was revealed that some of Team GB were unhappy with the food served at the Olympic Village in Paris, with the hosts serving raw meat and dealing with shortages. The GB team has since hired some specialist chefs to cater for them at the Team GB performance lodge, with one of the team's sponsors, Aldi, chipping in to help out.
And to help Olympics fans back at home, the budget supermarket has shared some budget-friendly recipes created in partnership with Team GB and ParalymicsGB athletes.
Aldi is also giving shoppers the opportunity to be reimbursed, for anyone who missed out on the gold-medal winning moments while shopping in-store (
Image:
POOL/AFP via Getty Images)
Designed by the likes of gymnast Max Whitlock, former athlete Paula Radcliffe and Paralympic sprinter Jonnie Peacock, fans can enjoy recipes made with simplicity and nutritional value, so that everyone can eat like a champion at an affordable price.
Aldi is also giving anyone who misses out on the gold-medal winning moments while shopping in-store a chance to get up to £100 back in Aldi vouchers.
Richard Thornton, Communications Director at Aldi UK said: “The wait is over – we finally get to see Team GB in action and we want our shoppers to enjoy the games too. If anyone is unfortunate enough to miss a medal because they’re paying for an Aldi shop, we’re going to reimburse them as a small consolation for not getting to witness a magical moment. “We hope the vouchers will help them buy everything they need to set up an amazing Olympic watch party for the next event, and really revel in the Olympic fever.”
Shoppers who miss a gold medal winning moment should send a picture of their receipt to aldicompetitions@citypress.co.uk and Aldi will reimburse the value of the shop in Aldi shopping vouchers up to the value of £100 for the first 10 entrants. The time shown on the receipt needs to be during the same minute that a Team GB athlete wins a gold medal.
Filled with delicious, succulent minced beef and mixed veggies, this dish is a guaranteed crowd-pleaser (
Image:
Aldi/Clarion Communications)
Picadillo Tortillas
Ingredients
- 250g minced pork
- 250g minced beef
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tbsp flaked almonds
- 2 tbsp red wine vinegar
- 50g raisins
- 400g tin of chopped tomatoes
- 300ml chicken stock
- 8 large soft flour tortillas
- 200ml crème fraîche
- Salt and pepper
- 1 red pepper, cored, deseeded and chopped
- ½ red onion, finely chopped
- Small bunch of fresh coriander, finely chopped
Method
- Dry-fry the minced pork and beef in a flameproof casserole dish with the onion for five minutes, stirring until the mince is evenly browned.
- Stir in the garlic, paprika, cumin and cinnamon, then mix in the almonds, vinegar, raisins and tomatoes. Add the stock and some seasoning and bring to the boil, stirring occasionally.
- Cover and cook in a preheated oven at 180°C for one hour. Leave to cool, then chill until required.
- To make the salsa, mix together the red pepper, red onion and coriander in a bowl and chill until required.
- When ready to serve, reheat the picadillo on the hob for 15 minutes, stirring until piping hot. Warm the tortillas according to the packet instructions.
- Divide the picadillo between the tortillas and top with spoonfuls of crème fraîche and salsa. Roll up, serve immediately and enjoy.
Salmon is not only high in protein, it also contains iron and vitamin D (
Image:
Aldi/Clarion Communications)
Salmon an d Potato S alad
Ingredients
- 750g potatoes, thickly sliced
- 4 salmon fillets, about 120g each
- 6 tbsp olive oil
- Finely grated rind and juice of 1 lemon
- 2 tsp runny honey
- 1 red onion, halved and thinly sliced
- 2 tbsp chargrilled peppers, roughly chopped, and 2 tbsp brine from the jar
- 50g canned anchovies in oil, drained and roughly chopped
- Small bunch of parsley, roughly torn
- Salt and pepper
Method
- Half-fill the base of a steamer with water, bring to the boil, then add the potatoes to the water.
- Season the salmon and arrange in a single layer on the top of the steamer. Cover and cook the potatoes for 12 to14 minutes until just tender, and the salmon for eight–ten minutes until cooked through.
- Make the dressing by mixing the oil, lemon rind and juice, honey and seasoning together in the base of a salad bowl. Add the onion, peppers, brine, and the anchovies. Drain the potatoes and toss with the dressing while still hot.
- Skin and flake the salmon, discarding any bones, and arrange on top of the potatoes. Leave to cool, cover and chill until required.
- When ready to serve, tear the parsley over the fish and gently toss the salad together.