With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.
Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.
2 Chicken Breasts – cut into bite size pieces
1 Red Pepper, diced
1 White Onion, diced
4-6 Spring Onions, diced (for serving)
1 Tbsp Oil for cooking
1 Tbsp Curry Powder
1 Tbsp Smoked Sweet Paprika
1/2 Tsp of AllSpice
1/2 Tsp of Ginger
200g Cooked Wholemeal Rice (about 50g per person)
Juice of 1 Lime
1 Tbsp Brown Sugar
1 Tsp Dried Chilli Flakes
1 Tin Pineapple Chunks
1 400g can of Black Beans, drained
Handful of Garden Peas
20-30g Cashews, chopped (for serving)
Salt & Pepper to taste
Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
Add the peppers and onion to the pan and cook for about 3 minutes until softened.
Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!
Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75g mature Cheddar, grated
1 tbsp English mustard
To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.) Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.
Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins. ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)
Add the tomato puree and stir through the add the flour and combine.
Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.
Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
Stir in 75ml milk & 25g butter
In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.
Stir in the cheese mixture to your potatoes.
Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.