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
My eldest daughter is about to do a guide challenge where she has to cook a 3 course meal. Her team have decided to make bolognese for the main course so she went to this blog for instructions on how to make it (I can’t tell you how pleased that made me!!). To her chagrin, there was no recipe… so, here it is!!
450g (ish!) Minced Beef or Quorn Mince
Couple Slices of Bacon (optional)
Oil (I use Olive or Vegetable)
Various Veg (this usually includes carrot, pepper, celery, sometimes leeks, swede, mushrooms, courgette, cabbage… whatever is in my cupboard and fridge)
Tin Plum Tomatoes (much more ‘tomatoey’ than chopped tomatoes)
Tin of Baked Beans
Beef Stock Cube
Salt and Pepper
- Chop all vegetables finely. The Pampered Chef Food Chopper makes really quick and easy work of this (and the reason I can add sooo many vegetables!!)
- Put a good splash of oil (maybe about 2 tbsp) in Family Skillet along with chopped onion and crushed garlic. Sprinkle with salt (to help the onion to release its juices) and cover. Gently fry over medium heat until softened. Taking care not to burn.
- Add other vegetables and continue to cook until soft.
- Next add the mince beef (and bacon if using). Break it up and cook until the meat has browned.
- Next add tins of tomatoes (chopped) and beans, a good squeeze of tomato puree, one crumbled stock cube, good shake of dried herbs (at least 1 tbsp), shake of Worcestershire Sauce and seasoning. Bring to simmering point and then lease to very gently simmer for minimum 20mins but much better if it can be left for over an hour. The long simmering time really deepens the flavour.
- When we made this I included bacon but didn’t reduce the salt accordingly so it was very salty. All we did was chop a potato and add to the simmering bolognese for 15 minutes – problem sorted!
This is a fantastic easy recipe that feeds a crowd. The stone it asks for is an old baking bowl which is very large. You can JUST fit this into a Deep Covered Baker thought stirring is tricky! I usually do 1tbsp hot chilli powder if i’m not sure of people’s heat preference.
900g stewing steak, cut into 1cm cubes
4 cloves garlic, pressed
2 onions coarsely chopped
2 green peppers, seeded & diced
2 cans (420g) red kidney beans, drained and rinsed
2 cans (400g) chopped tomatoes undrained
225ml (8fl oz) passata
175ml (6fl oz) barbecue sauce
2 tbsp cider vinegar
2 tbps hot or mild chilli powder
cheddar cheese, soured cream & sliced spring onions to serve (optional)
Preheat oven to 180C/ 350F/ Gas 4. Trim and discard any visible fat from meat, cut meat into 1cm cubes and place in Stoneware Baking Bowl
Press garlic over meat using Garlic Press. Coarsely chop onions using food chopper. Seed and dice green peppers. Add onions, green peppers, beans, tomatoes, passata, bbq sauce, vinegar, chilli powder to baking bowl; mix well.
Cover bowl with Deep Dish Baker. Bake about 2.5 hrs or until meat is tender; stirring twice during cooking time. Serve with toppings if desired.
1 tbsp sunflower oil
1 onion, finely chopped
500g beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400g tin chopped tomatoes
420g tin kidney beans in chilli sauce
small handful of chopped coriander
227g tin chopped tomatoes with herbs
8 flour tortillas
100g grated cheddar
Heat the oil in a frying pan and soften the onion. Add the mince and cook until it is browned all over, stirring to break up the mince as you go. Stir in the cumin, chilli powder, tomatoes & kidney beans. Season and bring to the boil. Simmer, uncovered for 25-30 mins, stirring now and again.
Preheat the grill. Stir the coriander into the tomatoes with herbs. Divide the hot mince between the tortillas and roll up. Place the rolls in the dish. Pour over the tomato mixture and scatter over the cheese. Grill until golden and bubbling.