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 passata 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
Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs! This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day. It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!
Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!
Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
- Wash potatoes.
- Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on. Cook in the Microwave on high for 10 minutes. (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.
- Drain the potatoes and allow to cool. If aiming to serve warm just cool until the potatoes stop steaming and are just warm. If serving cold or later allow to cool completely.
- Chop the potatoes into smaller chunks. How small you go is up to you.
- Add large dollop of mayonnaise, be generous.
- Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.
- Mix well. Enjoy!
Corned Beef Hash… Why have I never made this before? Soo simple and so tasty!!!
Peel, dice and boil potatoes for approx 20 mins. Meanwhile gently fry onions in some butter and oil until starting to change colour.
Add cooked potatoes, diced corned beef, good splash of Worcester Sauce and seasoning to onions. Fry until a crust is formed on the outside.
Serve with green beans and/ or peas.
This is a recipe that I have adapted from the BBC Good Food website. I had managed to buy too many eggs and needed something to use them up. I served this up to 2 big “meat-eaters” but neither noticed as it is so hearty and tasty. The original recipe had 1 tbsp of oil but I reduced that to 1tsp. With a Pampered Chef Skillet I would suggest you could probably manage without any oil if you wanted to.
- 4 medium potatoes (about 600g/1lb 5oz), thinly sliced using Simple Slicer on setting 2
- 1 garlic clove, finely chopped
- 8 large eggs, lightly beaten
- 1 tsp olive oil
- 100g pack soft rindless goat’s cheese , sliced
- 3 tbsp pesto
- handful rocket leaves
- Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together in Classic Batter Bowl with some seasoning, then drain the potatoes and stir into the egg.
- Heat the oil in 30cm Skillet, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
- Remove from the Skillet. As you can see from the photo this is such an easy job with a Pampered Chef Skillet, nothing stuck at all!!
- Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
426 kcalories, protein 23.0g, carbohydrate 25.0g, fat 26.0 g, saturated fat 8.0g, fibre 2.0g, sugar 1.0g, salt 0.9 g