My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.
Serves2 – 3
250g Scottish Beef Mince (you could also use minced lamb)
1 Onion, chopped
1 tsp Ground Garlic Granules or 2 Garlic Cloves
100g Frozen Garden Peas
120g Pasta (I used fusilli but penne will do too)
400ml Beef Stock
2 Tbsp Tomato Paste
1 Tsp Dried Chilli Flakes
1 Tsp Smoked Paprika
Salt & Pepper to taste
1 Tbsp oil
100g Grated Cheddar Cheese
Handful of Chopped Parsley
Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
Add in the beef mince, season with salt & pepper & brown.
Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.
I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapati’s too…..who says a curry can’t be healthy?
80g Green Split peas (if you soak overnight they will cook quicker)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
Stir in masala paste and cook for further 1 min.
Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
Stir in spinach and simmer for further 1 min
Serve with some chapati or which ever you like. Yum!
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.