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.
- 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.
Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
- In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
- Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
- Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
- Roast the tomatoes under the grill or in a pan until soft and slightly browned.
- Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.
Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.
You know me….I do love a good one pan meal and this is another for favourites list.
500g lean scottish beef mince
1 tbsp coconut oil
2 cloves garlic minced
1 red onion, sliced
1 red pepper, sliced
400g chopped tomatoes
500ml beef stock
2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)
60g low fat cheddar
Fresh coriander chopped to serve.
- Heat the coconut oil in a non stick pan
- Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.
- Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.
- Top with the grated cheese, allow to melt then sprinkle the coriander and serve.
Oh Yummy! I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat. I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .
Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.
1 Roll of puff pastry (about 300g)
500g ground Scottish Beef
a little water
1 tsp sea salt
1/2 tsp black pepper
1 tsp rainbow peppercorns
3/4 tsp dried coriander
1/2 tsp nutmeg
1/2 cup of fine breadcrumbs
1 egg beaten for pastry.
- Preheat your oven to 200 deg.
- In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.
- Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
- Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up. Then with a fork crimp the seal along to seal. Make a few light cuts on top.
- Place rolls onto a greaseproof tray and brush with the egg wash.
- Bake for about 25 minutes.
- Serve with chips & beans…..my personal fav for a proper home comfort meal.
Oh yum! A lovely little healthy warming dish on a very, very cold day today.
Makes 2 servings
2 x cod loins
2 tsps Parsley
Butternut Squash – chopped into cubes
1 onion – finely chopped
1 clove garlic – crushed
1 tsp dried chillies (or 1 red chilli chopped)
1 tsp ground cumin
1/2 tsp cinnamon
1 tsp sea salt
1 tsp dried coriander
1 tsp turmeric
1 400g can chopped tomatoes
2 tbsp water
- Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
- Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
- Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
- Serve with the steamed cod. Lovely healthy quick mid week meal.
This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!
Easy to make and full of protein and iron.
Makes 2 portions
1 tsp oil
1 onion, chopped
2 tbsp curry powder
1 tsp ground mixed spice
2 garlic cloves or 1 tsp dried garlic
1 x 400g chopped tomatoes
1 can chickpeas (optional)
100g Spinach (optional)
1 packet of fresh green peas
2 cod fillets
zest of 1 lemon
handful of chopped coriander to serve
- Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
- Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
- Cook for about 10 minutes until sauce starts to thicken slightly.
- Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
- Squeeze on the lemon zest and coriander then serve. Yummy!
I served with some curry roasted parnsips and carrots.