I did a post a while back which went down well with readers so here is a similar post that I will try and do monthly. I know anything new to the weekly ‘usuals’ is welcome. Here are a few handy mid week meals that are on my list but might be new to you!
I tend to batch cook for the days I am working and then cook something easy but tasty of the days I am off so here are 4 below.
Satay Chicken/Turkey–taken from Paul Flynn for Lidl a while ago and it is a very tasty and easy dish to pull together.
- 1 pack of Chicken/Turkey Breast Stir Fry
- 1 tin Coconut Milk
- Half Red Onion, sliced thinly
- 2 cloves Garlic, sliced thinly
- 3cm piece Ginger, peeled and cut into sticks
- 1 tbsp Soy Sauce
- 2 heaped tbsp Crunchy Peanut Butter
- 2 tbsp Olive Oil
- Cayenne Pepper
- Rice for serving
1.Place the garlic, ginger and red onion into a pan with the olive oil and cook over a medium heat for three minutes.
2.Add the coconut milk, peanut butter and soy sauce and bring to a simmer, stirring to melt the peanut butter.
3.Add the meat and stir well, making sure the meat is separated. Bring back to a simmer and cook gently for 6-7 minutes.
4.Meanwhile, cook the rice in boiling water for 12 minutes or until just soft.
5.Add the spring onions to the turkey mixture and cook for two more minutes. Season and serve with the rice.
6.If you would like a little extra heat, sprinkle some cayenne pepper on top.
Chicken and Chorizo Rice–taken from my ‘go to’ website, Good Food BBC-antoher easy but tasty one that the whole family can enjoy.
- 1 tbsp oil
- 8 chicken pieces
- 1 large onion, chopped
- 1 red pepper, deseeded and chopped into large chunks
- 3 garlic clove, crushed
- 225g chorizo sliced
- 1 tbsp tomato purée
- 1 tbsp thyme leaf, chopped
- 150ml white wine
- 850ml chicken stock
- 400g long grain rice
- 2 tbsp chopped parsley
1.Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
2.Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
3.Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
4.Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
- 1 tbsp olive oil
- 2 large onions, chopped
- 500g/1lb 2oz beef mince
- 1 mild red chilli, deseeded and finely chopped
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp tomato purée
- 1–2 tbsp mango chutney
- 2 x 400g tins chopped tomatoes
- 1 small bunch fresh coriander, chopped
- salt and freshly ground black pepper
- 3 large tortilla wraps
- 250g/9oz full-fat mascarpone
- 100g/3½oz mozzarella, grated
- 100g/3½oz cheddar
Preheat the oven to 160C/140C Fan/Gas 3.
Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
Chicken Enchiladas-this staple even got us around Australia in our camper van, well a version of it so that’s how easy it is!
- Chicken fillets
- Grated Cheese
- Enchilada Sauce
- Soft Tortillas
- To serve: Salad, Sour Cream and Guacamole
1. Fry your chicken and sprinkle with paprika once almost cooked to finish-set aside
2. Next fry your vegetables-add back in the chicken
3. Once all softened, fill your tortilla and roll.
4. Place in an oven proof dish and make as many as you desire, I recommend 2 per person.
5. Once all rolled, cover in sauce and then grated cheese.
6. Bake in oven at 180deg for about 20-25 mins.
7. Serve with salad and a large dollop of sour cream and guacamole.