Saturday, 20 December 2014

Chorizo and butternut squash chilli

Another recipe using up what we had in the fridge, with the addition of sour cream and coriander!

Ingredients (serves 2):
60g chorizo, cut into rough chunks
1/4 butternut squash, peeled, de-seeded and cubed
1 red onion, diced
1 clove of garlic, finely chopped
1 red chilli, finely chopped
1 can of tinned tomatoes
1 can of cannellini beans, drained and rinsed
2 tsp of chilli powder
1 tbsp of brown sugar
1 cup of water
Sour cream and coriander to serve

For the rice...
2 cups of rice
4 cups of water

1. Fry the onions in a little oil until softened.
2. Add the garlic, red chilli and butternut squash and fry for 5 minutes on a medium heat, stirring often.
3. Add the chorizo and chilli powder and fry for a couple of minutes, coating the ingredients with the chilli.
4. Next add the tinned tomatoes, cannellini beans, sugar and water, bring to the boil and leave to simmer for 20 minutes, adding extra water if needed.
5. To make the perfect rice, place 2 cups of rice and 4 of boiling water in a pan and leave to cook with a lid on for 10-15 minutes on a medium heat. If you follow these instructions and avoid lifting the lid you should end up with perfectly cooked rice with no need to drain!
6. After 20 minutes, check that the butternut squash has softened in the chilli and serve with the rice, a dollop of sour cream and plenty of coriander! Enjoy!

Yelly-fi-felly-food-belly x

Wednesday, 3 December 2014

Grilled halloumi salad served on a crisp tortilla wrap

Ingredients (serves 2):
For the baba ganoush...
1 aubergine
1 garlic clove, crushed
2 tbsp tahini
1 tbsp olive oil
Juice of half a lemon

And the rest...
2 tortilla wraps
150g halloumi, sliced 1cm thick
1/2 red onion, quartered
2 lambs lettuce leaves, sliced into strips
50g pomegranate seeds
Small handful of pine nuts, toasted
Small handful of mint, roughly chopped
Olive oil

1. Pre-heat the oven to 220 degrees.
2. To make the baba ganoush, prick the aubergine all over with a fork and roast in the oven for 45 minutes, then remove from the oven, lower the oven temp to 140 and allow to cool.
3. Once cooled, peel the aubergine and blitz the flesh in a food processor, adding the garlic, tahini, oil and lemon juice.
4. Place the tortilla wraps on a baking tray and generously spoon over the baba ganoush, spreading all over and leaving about a centimetre baba ganoush free. 
5. Lay the chopped red onion over the top as if you were decorating a pizza, and drizzle the whole tortilla wrap with olive oil and place in the oven for 10 minutes until the edges of the tortilla wrap become crisp and brown.
6. Whilst the tortilla wrap is in the oven, heat a little oil in a frying pan (or ideally a griddle pan) and fry the halloumi on each side for about 3 minutes until they become golden.
7. Remove the tortilla wrap from the oven and layer the halloumi and lettuce on top, sprinkling over the pomegranate seeds, mint and pine nuts, finishing with a drizzle of olive oil.


Yelly-fi-felly-food-belly x