This is another super simple, and cost conscious recipe adapted from The Sainsbury’s magazine. I don’t know whether I have raved about this publication before but if I have I’m going to again. If you are in the UK and you like food then I rate this magazine over all other offerings. As the mag was originally launched by Delia all recipes are triple checked and I have NEVER found a fault with any of them. In fact, it has been known for me to host a dinner party and make 3 completely new recipes straight out of the magazine! It hasn’t failed me yet!!!If you are outside of the UK – you can get a subscription… and it’s worth it in my humble opinion.
Anyway, back to the recipe. This is a fabulous Rectangular Baker – one pot recipe ( and you know how much I love those!). If you don’t have one of those you could use a Deep Covered Baker or even a Deep Dish Baker. The ingredient list may seem a little longer than some of my normal recipes but most of them are things that I already have in the house – so I don’t feel it is heavy on the shopping list.
2 tbsp olive oil
1x 500g Carton Passata
1 Chicken Stock Cube or melt, dissolved in 200ml of boiling water
150g slightly stale Bread (the original recipe states white but I rarely eat white – so whatever you have in your house works)
1 x 500g 20% fat Beef Mince
1 Egg beaten (medium is suggested but I only seem to buy large so…!)
1 small Onion, chopped finely with Food Chopper
2 Garlic Cloves, crushed
1 tsp Smoked paprika
1/2 pack of cut coriander
100g Green Beans, top and tailed, cut in half
- Preheat the oven to 200C, Fan 180, Gas 6. Wedge the potatoes, using the Veggie Wedger, and put into the Rectangular baker. Add 1tbsp oil and toss the potatoes to coat them. Add the pasta and stock. Stir. Bake in the oven for 35-40 minutes.
- Whilst the potatoes are baking, make the meatballs. I use either my Food Chopper or Microplane grater to make the breadcrumbs. If you want to make your food processor dirty then, by all means use that instead! Add the breadcrumbs and milk to a Classic Batter Bowl (CBB). Leave to soak for 5 minutes; add the beef, beaten egg, chopped onion, crushed garlic and paprika. Use the Microplane Zester to zest the lemon and add to the CBB. Pick the leaves from the coriander stalks, roughly chop them and keep to one side. Finely chop the coriander stalks and add to the CBB. Season the mix and get your hands in there!! (I often ask one of my kids to help me to make these. This is their favourite activity – getting their hands well and truly involved in making tea!!) Roll 28 or so walnut-sized meatballs and put on a plate.
- Take the potatoes out. Stir. Add the meatballs. Cook for another 20 minutes.
- Blanch the green beans for 2-3 minutes, until just tender. For me, that means popping into a Micro-Cooker with a tiny splash of water and giving them a 2 minute blast. If you don’t have a Micro- Cooker, then just add the beans to boiling water for the necessary time and then drain well.
- When the meatballs have had their 20 minutes, add the green beans to the baker and bake for a further 10 minutes. By this time the potatoes will be tender and the meatballs goldenand cooked through.
- Drizzle over the remaining 1tbsp oil, scatter over the coriander leaves you kept from earlier. Take the baker to the table and serve along with quarters of the lemon from earlier.
Filed under Batter Bowl, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Eggs, Family Cooking, Food Chopper, Garlic, Garlic Press, Microplane Grater, Other, Pepper, Potatoes, Rectangular Baker, Tea
The finished Tacos – Yum!
These are from the brand new Pampered Chef Season’s best recipe collection. They really are easy to make and they were gobbled up by the whole family (including my spice averse son!). My only error (I make the mistakes so you don’t have to!) was to not let the mince cook until nearly dry. My mince still had some juice left (see the picture below) which I then proceeded to spoon into the tacos. This made some of them go soggy on the bottom (and who needs a soggy bottom really?!) and the taco didn’t stay in tact which made for slightly tricky eating… we managed though!!!
12 crunchy taco shells
75 g medium Cheddar cheese (use straight from refrigerator)
1 onion, quartered
1/2 tablespoon sunflower oil
500 g turkey breast mince
1 packet (30 g – 35 g) taco seasoning mix
100 ml cold water
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)
Per serving: Nutrition information per taco: Energy 730kJ/174kcal, Protein 14.7g, Carbohydrate 8.8g, Sugars 0.9g, Fat 9.1g, Saturated fat 2.4g, Fibre 0.6g, Salt 0.6g
Cook’s Tip: This recipe serves 4 – 6 as a main course with a green salad, or serves 12 as part of Mexican party buffet.
Guacamole can be substituted for the soured cream topping and tomato salsa for chopped tomatoes, if desired.
For a variation, add 1 can (400 g) red kidney beans in water, rinsed and drained, together with the onion in step 4.
© 2014 The Pampered Chef used under license.
This is a really delicious summer recipe. These burgers are so easy to make. The result is a succulent, juicy and slightly spicy burger. I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!! When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing. YUM!!!
2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1½ teaspoons garam masala
¼ teaspoon salt
- Preheat oven to 200/fan 180/Gas 6.
In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.
Burgers ready for the oven.
- Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).
All cooked and ready to eat!!
These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.
Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea
The finished garlic bread – just before the hoards descend!
I have to give all the credit for this brilliant idea to my good friend Gill. She showed me how to make my own garlic bread and I have never bought shop-made since. This bread is just as quick as pre-made, much more tasty and much cheaper and so is a complete no-brainer!!
Butter (I recommend real butter rather than marg or spread), room temperature
I use 1 garlic clove and 1oz (25g) butter per baguette, Obviously if you prefer it to be more garlicky just add more.
- Preheat oven to 180C/fan 170C/ Gas 6.
- Add butter to Prep Bowl, Press garlic clove using Garlic Press into the prep bowl. Use Spreader to mix them together.
Mix garlic clove & butter togethe
- Slice the baguette using Bread Knife. Try not to slice all the way through keeping the loaf in tact (not always possible but worth it for aesthetics later!)
Slice the bread, trying not to go all the way through.
- Carefully spread the generously between each slice.
Spread the butter generously between slices.
- Place baguette(s) on Stoneware (Pictured here is a Medium Round Stone with Handles but any will do). Put Stoneware in oven.
Bread ready to go into the oven on the Stoneware.
- Cook for approx 15-18n minutes until bread looks brown and toasty.
The finished garlic bread – just before the hoards descend!
Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea
Hotpot ready to go in the oven
3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve
1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.
2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware. Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)
3) Snip some fresh parsley using Professional Shears and sprinkle
4) Add ½ pint of chicken stock using Small Batter Bowl
5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware
6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.
Cook for approx 40 mins in oven at 180c / Gas mark 4
Serve with crusty bread
Hotpot after half was served!
Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato
This recipe has been kindly shared by my colleague Kit Hemsley. She has adapted a recipe originally from TheRecipeCritic.com. It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious. Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)
- 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
- 1/4 cup plain flour
- 1/2 tsp black pepper
- 2 tbsp sunflower or veg. oil
- 1/2 cup soy sauce
- 1/4 cup white wine vinegar
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 2 garlic clove
- 1 inch fresh ginger
- 1 red chilli
- 2-3 cups of chicken stock (or water).
- 1 cup cashews (reserve half of the cashews and brown in a pan for later)
1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.
3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low (Aga bottom oven) for 3 to 4 hours. OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings
This is an amazing revelation. There is another chorizo risotto recipe on here which can be made in the microwave. Last night, for the first time, I tried it at a Pampered Chef show in the oven. No stirring, no faffing, just Chuck in the ingredients and Bung in the oven! It worked perfectly and was absolutely delicious. So here it is just for you!
- 2 onion, (about 100 g prepared weight)
- 350 g Arborio risotto rice
- 2 tablespoon olive oil
- 200 g dry-cured Spanish chorizo sauasge, diced
- 2-3 cloves garlic, pressed
- 1.5 l hot chicken stock
- 130 g sun-dried tomatoes packed in oil (drained weight), drained
- 80 g Parmigiano Reggiano cheese
- 2-3 tablespoon finely chopped fresh parsley
- Finely chop onion using Food Chopper.
- Dice sun-dried tomatoes on Cutting Board using Utility Knife.
- Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
- Put in oven at 200C with the lid on.
- Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
- Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
- Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.
Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)
Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g
Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.
Substitute the hot chicken stock with hot vegetable stock, if desired.
8th April 2014: Update…. I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done. Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!
© 2014 The Pampered Chef used under license.
Susie Evans Independent Director for the Pampered Chef
Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato