Beef Kofta Curry

Beef Kofta Curry Dish

Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?

There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!

Serves 2

1 Red onion, diced

1 tsp garlic granules (or 1 clove peeled and diced)

1 tbsp Curry Powder

1 tbsp Tomato Puree

400ml Beef Stock

230g Butternut Squash, diced

300g Scottish Beef Mince

Fresh Coriander, chopped

Salt & Pepper to taste

  1. Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
  2. To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
  3. Spray a pan with a little oil and brown the meatballs. Set aside.
  4. Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!

Keema Pie

Keema Pie

Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.

Serves 2

For the Filling:-

300g Scottish Beef Mince

1 Red onion, diced

1 Red pepper, diced

1 Carrot, diced

1 tsp dried ginger granules (or 1cm fresh ginger, grated)

1 tsp garlic granules (or 1 clove, chopped)

2 tbsp Curry Powder

2 tbsp tomato puree

250ml Beef Stock

80g frozen peas

Salt & pepper to taste

For the Topping:-

1 large Maris Piper potato, peeled and diced

2 medium Sweet Potatoes, peeled and diced

1/4 tsp Turmeric

  1. Preheat oven to 180 deg fan
  2. Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
  3. Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
  4. Once potatoes are cooked, drain and mash with the turmeric and season.
  5. Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)

Highland Hotpot

Chicken Hotpot

I am craving home cooked comfort foods these days, maybe it’s because we are all out of routine in life at the moment.

A traditional Highland Hotpot is normally made out of a Brace of Grouse (a brace is one male & one female grouse) and rabbit, however, my partner is not a big fan of these meats so I decided to make my version with free range chicken. This is a great slow cook one pot meal. Easy to make and delicious.

Hot pot meal

Makes enough for 2

2 chicken breasts – cut into cubes

1 tbsp flour

Salt & black pepper seasoning

1 white onion – cut into wedges

2 sticks celery – sliced

Cabbage – shredded

4-6 rashers of smoked bacon – chopped

spray oil

1 tsp white pepper

1 tsp All Spice (cinnamon, nutmeg & cloves)

1 pint of vegetable stock

2 medium potatoes – cubed

  1. Preheat your oven to 160 deg on fan.
  2. In an oven proof dish with lid, heat spray oil on hob at medium to high heat. Coat the chicken with seasoning and flour then brown in the pan, remove with a slotted spoon.
  3. In the same pan fry the onion and brown the bacon rashers for a few minutes.
  4. Add the potatoes & celery & mix through for a few minutes.
  5. Add back to the pan the chicken and add all spice & white pepper along with the stock, mix & bring to the boil. Then add the shredded cabbage mix, put lid on pot and transfer to the oven and cook for about 2 1/2 hours.
  6. The stock should have absorbed into the meat & veg. Serve. Yummy!
Highland Chicken Hotpot

Roasted Red Pepper Chicken Curry

Roasted Red Pepper Chicken Curry

This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!

Serves 2

2 small or 1.5 large chicken breasts – chopped into bitesize pieces

1 jar roasted red peppers

1 can coconut milk (full fat for more flavour)

1 tbsp harissa paste

Spray oil

1 red onion chopped

1 tsp curry powder

100g Spinach – I chopped finely

Seasoning (salt & pepper)

  1. Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.

2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.

3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.

4. Add in the chopped spinach and mix through cooking for about 2 minutes.

5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.

6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.

This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.


Middle Eastern Beef & Rice

Having some Chickpeas to use up, I decided to spice them up with some Middle Eastern Spices. This dish was delicious & my partner agreed…..happy days!

I also love this dish as its a one pot cooking meal which means less washing up….lol!

Serves 2

250g Scottish Beef Mince

200g Tinned Chickpeas

400g Tinned tomatoes

200g Red Kidney beans or you can use Black beans

250ml Beef Stock

70g Rice (Basmati is good, but I had some Red and wild rice left)

1 tsp Dried garlic granules

1 tsp Cumin

1 tsp Ground Coriander

1/2 tsp Turmeric

1 tsp Dried coriander leaf (fresh if you have it)

1 tsp Dried parsley (fresh if you have it)

Spray oil

Salt & Pepper

  1. Heat a little spray oil in a pan and brown the mince, remove with a slotted spoon, set aside.
  2. Put Rice, Garlic, Ground coriander, Cumin & Turmeric into pan and coat the rice. Add the Beef stock, bring to the boil then simmer for about 15-20 minutes until rice is softened.
  3. Add back to the pan the mince along with the chickpeas, tin tomatoes & kidney beans, mix through. Heat through uncovered for about 5 minutes.
  4. Add the parsley & coriander if fresh to serve. If using dried, add with the beans etc.


Beef & Rice Balls in Chilli Sauce

My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.

Serves 2 portions

For the Balls

300g Lean Scottish Mine Beef

40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked

1 tsp dried Garlic Granules

1 tsp Cumin

1 tsp Dried Coriander

For the Chilli Sauce

200ml Beef Stock

1 Red onion – diced

1 tsp dried chilli flakes

200g Tinned tomatoes

200g Red Kidney Beans, chopped

Salt & Pepper

Few dashes of Tabasco Sauce

  1. Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
  2. In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
  3. Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
  4. Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
  5. Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)


Potato & Chorizo Bake

Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

  1. Preheat oven to fan 190 deg.
  2. Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
  3. Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
  4. Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
  5. Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
  6. Bake in oven for 10-15 minutes depending on how you like your eggs.
  7. Serve. Yummy!


Sweet Potato & Peanut Butter Gratin

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Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum!  My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.

I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.

This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)

3 large Sweet Potatoes

2 tsp Crushed Chillies (or 2 chopped chillies)

100g Spinach – Chopped

300g Creme Friache

3 tbsp Peanut Butter, Crunchy

2 tsp dried coriander leaves

Salt & Pepper to taste

 

  1. If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
  2. Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.                                              20200210_122807
  3. Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.                              20200210_123350
  4. Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.                                                                                          20200210_124357
  5. Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
  6. Serve.

 

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Harissa Cauliflower & Chickpea Curry

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A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you.  Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.

 

Makes 4 Servings 

1 tsp Ginger powder or 1″ piece fresh ginger minced

2 garlic gloves – minced

1 yellow onion – diced

2 tbsp Harissa Paste

Florets from 1 Caulifower

2 x 400g Chickpeas, drained

1 x 400g coconut milk

300ml vegetable stock

200g baby spinach

Salt & pepper to taste

 

  1. Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
  2. Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.                                                                                                            20200208_143732
  3. Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
  4. Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.            20200208_151953
  5. Serve with some Bulgur wheat or rice for a filling meal.

 

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Sweet Potato & Butterbean Tikka Masala

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Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom

I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.

 

Serves 4

Low cal cooking spray

1 onion, diced

1 red chilli, diced

3 garlic cloves, minced

1 tsp ginger

2 tsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, diced

250ml vegetable stock

1 x 400g tin tomatoes

Salt & pepper

1 x 400g Butter Beans

100g Baby Spinach

For the Spice Mix:

1 tsp paprika

1 tsp gram masala

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

 

  1. Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
  2. Add the tomato puree and lemon juice and mix
  3. Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
  4. Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
  5. Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
  6. Serve and enjoy! I served with some rice and some chopped fresh coriander.

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