Creamy chicken and chorizo macaroni - serves 4
- 2 chicken breast - 300g
- tsp salt & pepper /1 tsp paprika / 1 tsp dried oregano / 1 tbsp cooking oil
- 200g chorizo, skinned, diced
- 1 onion, finely chopped
- 2 cloves garlic, finely grated
- 2 tbsp tomato paste
- 200g macaroni pasta
- 600 ml hot chicken stock
- 125 ml cream
- 100g grated cheddar and mozzarella
- 150g peas
- 50g baby spinach
Method: Dice and coat the chicken in paprika, oregano, salt and pepper, set to one side. Warm a large frying pan, add the oil and chorizo, cook for a few minutes to release the oils from the chorizo. Next add the onion and cook to soften for 10 minutes. Grate in the garlic then add the chicken and tomato paste. Cook for a few minutes. Pour in the pasta and stock, stir and cook for 10 minutes, make sure the liquid is bubbling so the pasta cooks, stir every few minutes. When the pasta is almost cooked add the cream, cook for a further few minutes. Add the peas and spinach for the final 2 minutes. Taste add salt and pepper if needed. Serve up. Reheats well. Storage: good in the fridge for 3 days.
Pork Noodle Stir Fry - serves 4
- Pork Noodle Stir Fry - serves 4
- 1 tbsp oil
- 1 onion, sliced or diced
- 2 fat garlic cloves, grated
- 1 inch ginger, grated (from my freezer so it keeps)
- 100g baby spinach, washed
- 1-2 carrots, ribbons using a peeler
- 250g dry fine egg noodles - or any noodles you like
- 500g lean pork mince 3.79
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- 2-3 tbsp light soy sauce
- 1 tbsp honey or maple syrup
- To serve: chilli oil
Method: Begin by cooking the noodles as per the packet, strain and quickly run some cold water over them to stop them sticking, set to one side. While the noodles cook, in a hot pan add the oil and pork mince, use a wooden spoon to break it down and brown slightly this will take 3-4 minutes. Next add the onion and grate in the garlic and ginger. Cook on medium heat for 3-4 minutesThen add the carrot ribbons, spinach, sesame oil, dark and light soy sauce and honey. Stir until the spinach wilts, then stir through the cooked noodles warm for 3-4 minutes. Taste, adjust the seasoning if needed and serve.To spice it up add some chilli oil- this is my favourite peanut rayu.
Taco Beef Potato Bowl
If you have hungry kids bulk it out- add boiled rice, cooked sweetcorn, tortilla wraps
- 2 med onions, finely diced
- 2 cloves garlic, finely grated
- 1 red bell pepper, diced
- 1 tbsp Cajun spice / 1 tbsp paprika / 1 tbsp cumin / 1 tsp salt
- 500g lean beef (5%)
- Tin chopped tomatoes
- 1 tsp sugar
- 1 x 400g tin kidney beans, drained & rinsed
- Cup cold tea (optional – trust me!)
- Air fryer potatoes1kg baby potatoes
- 2 tsp paprika / ½ tsp salt / 1.5 tbsp oil
- To serve: Sour cream & Sweet chilli sauce
METHOD: Potatoes - Wash, halve, then cube potatoes. Toss with oil, paprika & salt. Air fry at 160°C for 20 mins (shake halfway), then 200°C for 5 mins until crispy. Taco Beef - Cook onions in a pan for 4–5 mins until soft. Add garlic + pepper, cook 2–3 mins. Stir in spices, then add beef and brown. Pour in tomatoes + sugar, mix well. Add cold tea (optional!) + kidney beans.Simmer 15–20 mins until thick & rich. Assemble Potatoes → beef → sour cream → sweet chilli drizzle.
Tips- Add cheese or avocado if you have it. Add chilli flakes for heat. Even better the next day!