Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.
1 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
300g Scottish steak mince
1 tsp Chilli powder
2 tsp mixed spice
1/2 tsp turmeric
150g Basmati rice
300ml Beef Stock
100g frozen peas
2 handfuls of Spinach
Seasoning (salt & pepper)
- Heat oil in a pan on medium to high heat
- Brown onion and garlic for a few minutes
- Add in the mince with seasoning and brown
- Add the spices and cook for a minute, add the rice and mix through until coated.
- Pour in the stock and simmer for about 15-20 minutes
- Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
- Serve. Yummy!
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
- Heat oil in a large fry pan and fry the onions until browned and softened
- Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
- Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
- Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
- Season, serve and sprinkle the toasted cashews on top. Yummy!
Goes well with a little glass of Rioja.
I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.
Makes 8 Meatballs
200g scottish beef mince
30g panko breadcrumbs
handful chopped coriander
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp dried coriander
1/2 tsp minced ginger
225g tin chopped tomatoes
150ml beef stock
1 red onion – finely sliced
- Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
- Heat up a fry pan with spray oil and cook meatballs until browned all over.
- Add in the onions a cook until softened and slightly browned.
- Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.