ALL · beef · Meat Dishes · One Pot Wonders

One Pot Mince, Bean & Pasta

20171006_190637

This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.

 

Makes for 2

400g Aberdeen Angus Scotch Mince

75g wholemeal pasta (I use spirals…but you can use any you choose)

1 red onion – finely chopped

1 tin (400g) tomatoes – use plum as there is more flavour

1 tin red kidney beans OR you can also use baked beans (drained)

1 tsp dried garlic

100ml beef stock

1 tbsp dried mixed herbs

Salt & pepper to season

Splash of tabasco sauce to taste (optional)

Fresh coriander to garnish (optional)

Grated cheese to garnish (optional)

 

  1. Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
  2. Add in the onion until browned
  3. Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
  4. Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
  5. Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
  6. If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
  7. Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.

Oh Yummy…..yummy!

And 1 pot to wash up………my kinda cooking!

 

 

 

Advertisements
ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Steamed Chinese Chicken & Rice

20170915_185811

 

I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.

 

For the Chicken:-

2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)

  1. Place 200ml of water into the steam pot and place the grid in the pot.
  2. Place the chicken breasts onto the grid plate and put on the lid.
  3. Select Steam Cooking and steam for 10 minutes.

Result:- perfect succulent juicy chicken

 

For the Rice:-

150g of Long grain and wild rice (approx 75g per person)

300ml of Chicken Stock

  1. Place the rice into the steam pot (remove the grid)
  2. Pour the stock into the rice and cover with the lid
  3. Cook on the rice setting for 18 minutes

Result:- perfectly cooked rice

 

I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!

Serve with a Fortune Cookie! (For a bit of fun!)

 

 

ALL · Healthy Eating Ideas · lunch/ light bites · Salads · Snacks and nibbles

6 Layer Wrap

20170717_194345

 

Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

 

ALL · breakfast · dinners · fish · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · One Pot Wonders

Kedgeree

20160813_171029   20160813_173043

 

Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.

 

Makes enough for 2

2 x Smoked Haddock pieces

2 x eggs

2 x Bay Leaves

2 tsp mustard seeds

2 tsp turmeric

Thumb size ginger – chop small pieces or 1 tsp powdered ginger

1 Red Chilli – chopped

4 Spring onions – chopped

Handful coriander – chopped

150ml natural yoghurt

1 tbsp sweet chilli sauce

1 packet of pre cooked wholemeal rice (used this for quickness)

Handful of peas

1 lemon

20160813_164757

 

  1. Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.20160813_165100
  2. Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.                                                                  20160813_165810
  3. Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
  4. Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.                                                                                                          20160813_170249
  5. Mix the yoghurt and sweet chilli in a small bowl and put to side.                                                  20160813_165759
  6. Put the fish into the fry pan and mix through.
  7. Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!

20160813_170404       20160813_173043

 

 

ALL · Black pudding/ Haggis · breakfast · lunch/ light bites · Meat Dishes · Scottish Cuisine

Haggis Omelette

20160606_134314

Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though. 

 

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

 

  1. Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
  2. Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
  3. Mix the Beetroot Relish through the haggis, set aside
  4. Steam the spinach
  5. Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

20160606_133813      20160606_134321

ALL · dinners · Healthy Eating Ideas · superfoods

Simple Pea Puree

20160508_174123

I had a steak pie in my fridge for dinner with some boiled potatoes, my quick easy Sunday dinner, but after watching Masterchef… the… Final I was inspired to create and wanted to try something new……..so instead of simple boiled gardens peas, this is my take on a simple pea puree.

 

Makes for 2

2 Handfuls of garden peas

100ml semi-skimmed milk

Salt & Pepper

 

  1. Put milk and peas into a pan and bring to boil then simmer for about 5 mins.                                                         20160508_174138
  2. Drain milk into a jug and put peas into a blender with pinch of salt & pepper and mix
  3. Gradually add in the milk to you get a smooth thick puree.

Serve.

20160508_174132

ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes

Goat Mince curry

goat

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1.    Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2.    Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3.    Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4.    Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

20160416_184104