This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef. Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.
150g Long Grain Brown Rice (or white if you prefer)
1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)
400g Scottish minced beef
1 red onion – chopped finely
4 bacon medallions – diced
3-4 tsp Cajun seasoning (depending on how spicy you like it)
1 tbsp Worcestershire sauce
1 carrot, diced
1 red pepper, diced
100g gardens peas
200ml beef stock
1 beef stock cube
bunch spring onions, sliced
Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.
Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.
Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.
Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
Serve with some grated parmesan and chopped basil. Yummy!
I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.
100g pasta – I used pasta twists but you can use any type
2 chicken breasts – cut into bite size pieces
200g Smoked Bacon Lardons
1 white onion – chopped finely
salt & pepper
1 tsp crushed garlic
1 tsp spiced red pepper
low cal spray oil
1 cup milk (about 150ml)
1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.
Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
Fry the chicken until browned all over.
Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
Add in the spinach and mix until slightly wilted
Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.
Makes for 2-4 (depends on how hungry you are…lol)
6 x good quality sausages
15cm approx length chorizo – (good quality like a picante)
1 tin of 400g baked beans (branston are our fav)
1 red onion
1 red pepper
2 garlic cloves
2 tsp hot smoked paprika
2 tsp tomato paste or puree
Salt & pepper
Coriander to garnish
Heat up a little oil in a fry pan
Firstly cook the sausages until browned and cooked, remove from pan
Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.