Super quick and easy to make and easily adapted for all tastes and eating needs/preferences. I make this without the meat for me but with feta cheese. My daughters have it with the meat and feta. Hubby has it without the feta for his dairy free option.
1 mug rice
2 rashers streaky bacon
1 chicken breast
80g diced chorizo
Half a red onion
Half a cucumber
diced feta (optional)
20g pine nuts
1 tbsp vegetable oil
Put the mug of rice and quinoa into a saucepan with two mugs of water. Cover and bring to the boil. Once boiling reduce the heat to simmer.
Chop the chicken breast into bite sized pieces and fry in a little oil, stirring until cooked on all sides.
Chop the streaky bacon into bite sized strips and add to the chicken. Continue to fry until the bacon begins to brown.
Add the diced chorizo to the pan and continue to fry until all ingredients are cooked through.
Finely chop the onion, tomato, cucumber and feta.
Toast the pine nuts in a hot saucepan for a couple of minutes.
Once all of the water has been absorbed by the rice and quinoa remove from the heat.
Stir in the meat mixture and chopped onion, tomato and cucumber.
I remember the first time I made Scouse for my hubby. I was so nervous that I could never do the “National dish of Liverpool” justice and would never live up to his Mum’s standard! I’m happy to report that my Scouse is a roaring success in our house and is regularly requested by all of the family! Really easy to make and a great slow cooker recipe for working days. It also freezes and reheats well.
400g Diced beef
2 beef stock cubes (I use knorr)
half a Swede
1 kg Potatoes
Salt and pepper
Fry the beef in a little oil to brown before putting in the slow cooker.
Finely chop the onion, peel and cut the potatoes into large chunks, dice the carrots and Swede.
Add all of the vegetables to the slow cooker and sprinkle with the stock cubes.
Season with salt and pepper.
Add enough water to the slow cooker to just cover the mixture.
We enjoy couscous as a side dish alternative to rice, pasta and potatoes. It’s so quick and easy to make so I was pleased to find corn couscous in the free from aisle at the supermarket. it has the same texture as “normal” couscous but I find it a little drier so add a little olive oil and lemon juice. This recipe is a lovely summery spicy side dish which I often serve with chicken.
Half cup of corn couscous
1 red chilli
1 spring onion
Put the couscous into a cup and just cover with boiling water from the kettle. Let stand for 5 minutes.
Finely chop the chilli, spring onion and coriander.
transfer the couscous to a bowl and fluff up with a fork.
Add the chopped chilli, onion and coriander and toss to mix.
Drizzle over a little olive oil and the juice of half a lemon. Toss again to mix.