I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Try these delicious earthy flavours to warm you up this week…
Prep: 10mins Cook: 30 – 35mins
Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.
For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.
First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
When ready to cook, preheat your oven to 200F
Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
Now add the kale and cook for 5 mins on a low heat
Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
Meanwhile place your salmon fillets in the oven and cook for 20mins
Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
Serve with fresh lemon slices if you wish and…
Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.
Ingredients: 750g or Pork Shoulder, 1 large onion, 1 butternut squash (peeled and cut into chunks), 1 tbsp olive oil, chicken stock cube, 1 lemon, 1 tbsp white wine vinegar, 1 tbsp of dried oregano, 1 tin of white beans (such as haricot), 1 small can of sweetcorn.
Cheese and potato patties – these are optional as the stew feels like a complete meal in itself, however this kind of accompaniment is often used in Ecuador…
For the Cheese and potato patties: 500g Potatoes (like Maris Piper), 2 tbsp of cheddar cheese, oil for frying, salt and pepper.
Preheat the oven to 150F
Cut your pork into chunks removing any excess fat
Peel and roughly chop one onion
Heat 1 tbsp. of oil in an oven proof pan and add your pork and onions, lightly browning the pork for a few minutes
Turn the heat off and add 500ml of chicken stock, juice of a whole lemon, 1 tbsp. of white wine vinegar, 1 tbsp. of dried oregano
Place in the oven with the lid on and cook for 1 hour
After one hour, remove from the oven and using a wooden spoon start to break the pork down by pushing down on the the meat
Cook for another hour, breaking down the pork again and now add your drained beans and sweetcorn, mix in well and place the butternut squash on top
Add 200ml of water and put back in the oven for 25mins
To make your potato cheese patties, peel and chop the potatoes into chunks
Place in a pan and cover with cold water, bring to the boil and then simmer for 15mins until the potatoes start to break down a little
Drain the potatoes, add a pinch of salt and pepper and two tbsp of grated cheddar cheese
Allow to cool slightly before making into patties and gently frying in a little oil for 4 mins each side, or until they start to make a golden crust
Aim to make about two patties per person, you may need to make these in batches
Serve with the slow cooked pork and enjoy!
Although Ecuador is a country rich in oil, a majority of the Ecuadorian population live in poverty and the indigenous people of Ecuador have been subjected to a long history of discrimination, often illiterate, due to poverty and poor education, children are also at threat of violence, people trafficking and the dangers resulting from drug trade in the country. Save The Children are currently working with the government and 65 different children groups to help shape a better future for the children of Ecuador. To find out more please visit:
A store cupboard meal whipped up in 5 minutes with a lovely smokey flavour…this dish uses gluten free chorizo, but if you need to keep to a gluten free diet check the packaging as this can vary across brands, same goes for the mayo!
Serves: 2 as a Main
Prep: 5 mins Cook: 40 mins
Ingredients: 1 400g (drained weight 240g), can of white beans like Cannellini beans, (you can also use chickpeas), 1 400g of tinned tomatoes, 9 thin slices of chorizo, 3 cloves of garlic, 2 tsp. paprika, 1 tsp. oregano, 1 tsp of olive oil, small bunch of parsley
For the Paprika Mayo: 1 tbsps. of mayonnaise, 1 tsp. olive oil, 1 tps. paprika
Thinly slice your chorizo and add to a lidded pan with 1 tsp. of olive oil, add to this 2 tsps. of paprika, 1 tsp. of dried oregano
Stir well together and cook on a medium heat until the chorizo starts to brown slightly
Now add your chopped tomatoes and beans, stir well and bring to the boil
Now turn the heat down and simmer for 30 mins.
To make your Paprika Mayo, mix 1 tsp. of olive oil with 1 tsp. of paprika, now add 1 tbsp. of mayonnaise and mix together
Spoon your beans into bowls, top with the mayo and some parsley and eat!
Take a look at the work of Save The Children in Spain: