the-whole-mix

SALMON MISO SLAW BOWL

Wed, 16 Sep 2020 02:41:43 GMT

Ready in 20 minutes
Serves 4 people

Ingredients

600g fresh salmon fillet 1 cup red rice

1 cup frozen edamame beans

neutral flavoured oil

1 bag THE WHOLE MIX Japanese Miso coleslaw

6 slices roasted seaweed, broken into pieces

12 slices crisp fried lotus root* or parsnip crisps

*Lotus root is bought sliced and frozen from Asian supermarkets. Thaw it by running it under cold water and then quickly pat dry and fry in hot oil until crisp. You need to work quite quickly as it can discolour once thawed.

Preparation

Slice the salmon into 4 portions.

Cook the rice according to packet instructions.

Once the rice is cooked, then bring a small pot of water to the boil, add the edamame to the pot and cook just until the water returns to the boil. Drain well.

Heat a large frying pan over a high heat and add a film of oil. Season the salmon well with sea salt.

Place the salmon skin-side down and cook for 4 minutes until the skin is crisp.

Carefully turn the salmon and cook a further 1-2 minutes before removing from the heat. While the salmon is cooking, distribute the rice, edamame and the slaw (without dressing and toppings) between 4 shallow bowls.

Sit the salmon on the rice and then tuck in the seaweed and lotus crisps.

Sprinkle over the black sesame seed sachet from the coleslaw pack as well as the crispy onions.

S erve each bowl with a spoonful of Miso dressing.

MEXICAN TACO BOWLS

Wed, 16 Sep 2020 02:38:49 GMT

Ready in 20 minutes
Serves 4 people

Ingredients

2 small fresh (or frozen) corn cobs or 1 cup of corn kernels

3 olive oil

1 bag THE WHOLE MIX Mexican Coleslaw

200g canned black beans, drained and rinsed

1 avocado, sliced

1 punnet (200g) cherry tomatoes, halved or quartered

2 handfuls blue corn chips (or yellow if you like) coriander leaves to garnish

2 limes, quartered

Preparation

Heat a griddle, barbecue or large frying pan, brush the corn with olive oil and then cook over a high heat, turning at times, until the kernels start to colour.

Remove the corn to a chopping board, allow to cool a little and then using a large knife, slice the kernels from the cobs.

Arrange the corn, slaw (without dressing), beans, avocado, tomatoes and corn chips in shallow bowls.

Sprinkle with sea salt and freshly ground black pepper and garnish with coriander leaves.

Serve with lime wedges and dressing on the side.

VIETNAMESE TOFU SLAW

Wed, 16 Sep 2020 02:35:36 GMT

Ready in 20 minutes
Serves 3 people

Ingredients

150g block firm tofu 2 tablespoons cornflour

3 neutral flavoured oil

1 bag THE WHOLE MIX Vietnamese Coleslaw

small handful snow peas, sliced 2 radishes, thinly sliced

½ cup cashew nuts, lightly toasted

1 teaspoon black sesame seeds, lightly toasted

small handful coriander leaves

Preparation

Remove the tofu from its packaging and chop into approximately 2cm chunks.

Pat the tofu dry with paper towels.

Dust the tofu with the corn flour and season with a little sea salt. Heat a generous film of oil in a large frying pan over a high heat and quickly fry the tofu until golden. Drain on paper towels.

Empty the Vietnamese Slaw mix (just the vegetables) into a serving bowl and toss with the snow peas, tofu, cashew nuts, radish, cashew nuts, sesame seeds and coriander seeds.

Drizzle with the dressing* and sprinkle with the noodles and crispy onions.

*To make a vegan meal, simply use your own favourite dressing.

EASY RAINBOW STIR-FRY WITH LAMB CUTLETS

Wed, 16 Sep 2020 02:35:09 GMT

Ready in 30 minutes
Serves 2 people

I ngredients

1 x 8-bone lamb rack olive oil

1 bag THE WHOLE MIX Rainbow Stir-Fry

Preparation

Preheat the oven to 200°C.

Heat a large griddle pan or frying pan over a high heat, rub the lamb with a little olive oil and then brown, skin side down, until well coloured. Transfer the lamb to the oven, bone side down and cook for 15 minutes.

Once the rack is cooked, season with salt and pepper, cover loosely with foil and leave to rest for 10 minutes. Slice the lamb into double or individual cutlets to serve.

Heat a large frying pan or wok over a medium – high heat and add a film of olive oil.

Cook the vegetables for 2-3 minutes, tossing regularly, until just tender.

Pour over the sauce and immediately remove the pan from the heat. Gently stir to combine. Serve the Rainbow stir-fry sprinkled with sesame seeds and lamb cutlets on the side.

BUTTERNUT NOODLES WITH ROASTED CAULIFLOWER

Wed, 16 Sep 2020 01:06:04 GMT

Delicious as a light meal or serve alongside roasted or barbecued lamb.

Preparation Time 12 - 13 minutes

Serves 2 people

Ingredients

½ small head cauliflower

1 teaspoon sumac

3 tablespoons olive oil

1/3 cup roughly chopped walnuts (preferably NZ), lightly toasted

175g THE WHOLE MIX Butternut Noodles

2 tablespoons hummus

2 tablespoons chopped parsley

Preparation

Divide the cauliflower into small florets and sprinkle with sumac.

Heat 2 tablespoons of oil in a frying pan over a medium heat and cook the cauliflower, turning at times, for 10 minutes until just tender and coloured in patches. Season with salt and freshly ground black pepper.

Remove the cauliflower from the pan and set aside.

Add the remaining oil to the pan and quickly cook the noodles for 2-3 minutes until just tender.

Serve the noodles topped with cauliflower, walnuts, a dollop of hummus and sprinkle with parsley

CHICKEN MEATBALLS WITH PESTO ZUCCHINI NOODLES

Wed, 16 Sep 2020 01:01:29 GMT

This light and tasty dinner is full of summer flavours; it is quick and easy to prepare and all cooked in one pan.

Preparation Time 16 - 17 minutes
Serves 2 people

Ingredients

2 tablespoons olive oil

½ small red onion, finely chopped clove garlic, crushed and chopped

250g chicken mince

¼ cup fresh white breadcrumbs teaspoons finely chopped parsley

¼ cup seasoned flour

250g THE WHOLE MIX Zucchini Noodles

Small handful cherry tomatoes, halved

1-2 tablespoons pesto

¼ cup small basil leaves

Preparation

Heat a film of oil in a medium sized frying pan and gently cook the onion and garlic for about 10 minutes, until softened.

Remove from the heat and allow to cool a little.

Combine the chicken mince, parsley and breadcrumbs in a bowl, mix in the onion and garlic and season with salt and freshly ground black pepper.

With wet hands shape the mixture into 8-10 walnut sized balls. Dust the meatballs with the seasoned flour.

Wipe out the pan with a paper towel and return to a medium heat, add the remaining oil. Cook the meatballs until well coloured all over. Add 1/2 cup of water to the pan, cover and simmer for 5 minutes until the meatballs are cooked through.

Remove the lid from the pan and lift out the meatballs and pour off any excess liquid. Add a splash more of oil to the pan and quickly cook the noodles for 1-2 minutes until just tender.

Divide the noodles between two plates, arrange meatballs on the noodles and then tomatoes. Dot with pesto and sprinkle with basil leaves.

GINGER GARLIC BEEF AND MEDLEY NOODLES

Wed, 16 Sep 2020 00:56:14 GMT

A super tasty, quick meal for those wanting noodles with lots of colour and flavour, without refined carbohydrates, using a medley of Beetroot, Carrot and Zucchini noodles.

Preparation Time: 8 minutes
Serves 2 people

Ingredients

250g stir-fry beef

2 teaspoons sesame oil

2 cloves garlic, crushed and chopped

2 teaspoons grated fresh ginger 1 tablespoon soy sauce

1 tablespoon rice wine 2 teaspoons fish sauce

2 tablespoons rice bran or canola oil

Small handful green beans, topped and tailed

175g THE WHOLE MIX Noodle Medley (Carrot, Beetroot & Zucchini Noodles)

¼ cup coriander leaves

1 spring onion, thinly sliced

¼ cup roasted and salted peanuts

Preparation

Combine the beef, sesame oil, garlic, ginger, soy, rice wine and fish sauce together in a bowl. Set aside for 20 minutes if possible. This allows the flavour to penetrate the meat.

Heat a wok or a frying pan over a high heat, add a film of oil and quickly cook the beef until well coloured. Remove from the pan as it colours.

Add the beans to the pan and cook for 1 minute before adding the beetroot and carrot noodles, cook for another minute and then add the zucchini noodles.

Return the beef to the pan and gently toss to combine. Cook for a minute and then serve garnished with coriander leaves, spring onions and sprinkle with peanuts.

KUMARA NESTS WITH EGGS AND DUKKAH

Wed, 16 Sep 2020 00:44:10 GMT

Forget the toast and try these delicious crisp Kumara noodles with your next egg breakfast. A handful of wilted spinach alongside would also be delicious.

Preparation Time 6 minutes
Serves 2 people

Ingredients

2 tablespoons olive oil 2 eggs, lightly whisked

175g THEWHOLE MIX Kumara Noodles

2 eggs

½ avocado sliced

1 tablespoon dukkah

Preparation

Heat the oil in a large frying pan over a medium heat.

Divide the noodles in half, dip the first half into the egg and then quickly into the pan, arranging the spirals to form a nest. Season with salt and pepper and cook until golden on both sides.

Repeat with the other half of the noodles.

At the same time heat a small frying pan with water and when simmering, poach the 2 eggs. Transfer the Kumara nests to 2 plates. Top with an egg on each, sprinkle with dukkah and arrange avocado slices alongside.

OUR NEW FRESH COLESLAW AND STIR-FRY KITS HAVE JUST ARRIVED TO MAKE CREATIVE MEALS EASY...

Sun, 24 Feb 2019 23:27:00 GMT

They are developed with Kiwi taste buds in mind, tapping into your passion for international flavours. Just add the dressing and crunchy extras from the kit when you’re ready to enjoy – so fresh and so easy.

The new range includes two Coleslaw kits, Japanese Miso and Vietnamese and one Stir-Fry kit, Rainbow with Beetroot Noodles all of which can be tossed together and served within minutes

OUR FRESH SNACK POT SALADS WITH A PROTIEN BOOST ARE HERE TO FUEL YOUR DAY, INCLUDING PLANT-BASED OPTIONS

Thu, 25 Oct 2018 23:32:53 GMT

Our new snack pot salads with protein have just arrived - a fresh, nutritious, protein-boosting snack on the run – delicious.

T he new range includes two plant-based options Tabouleh with Falafel and Quinoa & Seed Medley – both are vegetarian, vegan friendly and dairy-free. The Ploughmans Beef and Moroccan Couscous with Chicken are also favourites.

All the Snack pots give you a protein boost to help you get through your day.

Enjoy a satisfying, tasty, fresh and healthy snack on the run – good made easy.

THE WHOLE MIX SPIRALISED VEGETABLE NOODLES TRIUMPH AT 2018 NZ FOOD AWARDS

Tue, 23 Oct 2018 22:35:00 GMT

Our THE WHOLE MIX vegetable noodle range has taken out the Massey University Supreme Award at this year’s New Zealand Food Awards

We also won the Massey University Health and Wellbeing Award and the James & Wells Business Innovation Award for our noodle range that includes Zucchini, Butternut, Medley (Beetroot, Carrot, Zucchini) and Kumara. Judges said the products are a tasty and nutritious alternative to pasta, can be used in stir-fries and salads, or eaten straight from the package and their growing popularity reflects some of the changing tastes of New Zealand consumers.

The collective team of judges say the vegetable noodle range rides the wave of market demand for easy to serve fresh vegetables, with a twist. “These prepacked, spiralised, microwaveable vegetable noodles, prepared from locally-grown vegetables, are delicious, nutritious and fill a much-needed gap in the fresh vegetable market. Consumers are crying out for fresh products they can cook or prepare quickly and easily.

The judges especially loved that the vegetable noodles are so versatile, and can be served up raw to spice up a salad, or microwaved to offer additional nutritional vegetable options for busy Kiwis. “This product demonstrates innovation, creativity and tasty NZ grown produce. Well done to the team at The Whole Mix Co. Limited,” they said.

Head of James & Wells’ Food & Beverage Innovation team Carrick Robinson says, “The Whole Mix Co. Limited have listened to their consumers and have followed healthy eating and convenience trends to considerably grow the category.

Our vision is to create fresh food to make people’s lives healthier and easier and this is just the beginning of our journey – watch this space for more innovation.

The awards, which have been running since 1987, celebrate creative innovation from New Zealand’s food and beverage manufacturers. More than 220 products were entered this year, with 67 products from 54 companies being named finalists.

THE WHOLE MIS VEGETABLE NOODLES WIN OUTSTANDING PRODUCT AWARD

Wed, 02 May 2018 23:35:00 GMT

We're celebrating as our new THE WHOLE MIX spiralised Vegetable Noodles have won the FMCG Business Outstanding New Product Award in the 2018 Outstanding NZ Food Producer Awards.

W e thought we’d done well to win a Gold and two Silver medals for our Vegetable Noodle products but we’re doubly excited to win this special award for the overall Outstanding New Product.

Judges loved the convenience of the vegetable noodles saying they were well made and delicious, making vegetables accessible and fun, even for kids.

The Noodle range includes, Zucchini, Butternut, Medley (Beetroot, Carrot, Zucchini) and Kumara and can be found in select supermarkets in the produce or grab and go sections. They’re a healthy alternative to pasta or you can toss them in a salad or stir-fry.

Other products in the new THE WHOLE MIX range of fresh food to go include Grab & Go salads with protein and Side dishes.

THE WHOLE MIX ZUCCHINI NOODLES HAVE WON GOLD

Sun, 15 Apr 2018 23:35:00 GMT

THE WHOLE MIX Zucchini noodles have won a Gold medal in the 2018 Outstanding NZ Food Producer Awards for our new Zucchini noodles, the first fresh vegetable noodles on the NZ market! We also received Silver medals for our Butternut and Medley noodles.

The Noodle range includes, Zucchini, Butternut, Medley (Beetroot, Carrot, Zucchini) and Kumara. They’re a healthy alternative to pasta, toss them in a salad or stir-fry – good made easy”.

Other products in THE WHOLE MIX range include Grab & Go salads with protein, Side salads and Potato ‘n Gravy.

Enjoy THE WHOLE MIX now, so good, so easy and available at a supermarket near you.