Oh you are going to love this one! A cheeky little casserole dish that is full of flavour and great for the whole family. This is definitely a dish for my comfort food list.
500g Minced Scottish beef
1 Yellow onion, finely chopped
1 Tsp minced garlic
1/2 Tsp Cayenne pepper
Salt & Black pepper
2 Tsp flour
100ml Beef stock
150g Grated cheese
Handful of Frozen peas
4 Slices of smoked bacon, cut into bite size pieces
10-12 Small Hash Brown Waffles cut in half or quartered
Preheat oven to 210 deg.
In a fry pan add a little oil and fry the onions & bacon with the garlic, add the beef, season with salt & pepper and cook through until browned, add in the cayenne pepper and flour and stir then pour in the beef stock, bring to the boil and simmer for 2 minutes.
Fold in the peas and half of the grated cheese, transfer to an oven proof dish then top with the remaining cheese and hash browns. Bake in the oven for about 25-30 minutes until golden brown. Enjoy!
This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.
For the Chicken
4 Chicken Breasts
4 Bacon slices (smoked)
3 shallots, diced
2 tsp garlic granules or 2 cloves
1 400g tin chopped tomatoes
1 tbsp tomato puree
juice of 1/2 lemon
1 tsp smoked paprika
1/2 tsp crushed chilli flakes
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 tbsp hot sauce
1 tsp mustard powder
1 tsp sugar
80g reduced fat cheddar (healthier option)
For the Rice
150g Wholemeal Log Grain Rice
1 x 400g tin of mixed beans
Pinch of Saffron
300ml Vegetable Stock
75-100g chopped Chorizo
Preheat oven to 180 deg.
Wrap each chicken breast with the bacon slice and secure with a cocktail stick
Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
Firstly prepare your vegetables.
Heat oil in a pan and brown the sausages then place to the side.
In the remaining oil fry the onions until browned and soft.
Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
Add in tin tomatoes and chickpeas and warm through for about 5 minutes
Remove from heat and plate up, sprinkling some chopped coriander on top.
You must be logged in to post a comment.