Sausage Rice

Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.

Serves: 4 (with maybe some leftovers)

Cook: 30mins

Prep: 20mins

Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.

Method:

1. Cook your rice as per instructions and set aside
2. Meanwhile boil your eggs for 10mins and leave to cool
3. Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
4. Mix in the chopped chives or spring onions and stir quickly
5. Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
6. Add your rice and stir, so that the rice is coated in all the lovely flavours
7. Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
8. Dig in!

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Thursday’s Chicken Teriyaki

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

1. Preheat oven to 150CFan
2. Get an oven proof lidded dish/pan ready
3. Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
4. Thinly slice your garlic and mix with the chicken and peppers
5. Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
6. Pop in the oven lid on and cook for 1h and 15mins
7. After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
8. Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!

The Lockdown Larder – Friday Night Freezer Rice with Cheeky Chorizo

Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family! 

Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock. 

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.

Method:

1. Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
2. Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
3. Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
4. Pour the stock into the pan and give it a good stir
5. Add you frozen veg and tomato puree or harissa paste with the dried herbs
6. Give another good stir, bring to the boil and then simmer lid on for 10mins
7. After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
8. Serve with a few olives and fresh lemon slices if you have
9. Dig in!

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Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.

Method:

1. Preheat oven to 130F
2. Make some slits in the skin of the turkey
3. Pop the turkey leg into a deep lidded, oven proof pan
4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
5. Put the lid on and cook in the oven for 1.5 hours
6. Take the turkey out and baste
7. Pop back in the oven for a further 1.5 hours
8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 

 

Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
2. Top up with water, until you the covering the chicken
3. Bring to a rolling boil and then simmer with the lid on for 1 hour
4. Turn the chicken over and cook for a further 20mins
5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
6. Cook your rice or noodles if serving with the chicken
7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
8. Can season with sesame oil and soy sauce if you wish
9. Enjoy!

Carribean Style Slow Cooked Pork

This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!

Serves: 4 – 6

Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.

Method:

1. Preheat your oven to 130F
2. Roughly chop all of your vegetables
3. Place the pork in an oven proof lidded dish
4. Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
5. Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
6. Pop back in the oven until cooking time is up
7. Allow to rest for 10 – 15mins then you should be able to shred the pork easily
8. Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…
9. Enjoy!

November Recipe Review – From Italy to Ethiopia!

 

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Hi All,

November seemed like a short month here at FeastForFamine, but I still managed to squeeze in four recipes that I hope you liked, some designed to save the pennies and some to keep you warm this winter.

So first up was  Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta, a really filling cheap and easy recipes that can be used for lunch brunch or dinner and the addition of the Berber, a traditional spice mix from Ethiopia, is sure to warm you up on a cold day.

Next, Madagascar for a sweet treat, Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze, lovely light muffins with earthy turmeric and lots and lots of vanilla, making the most of Madagascars’ biggest export! You will want to make this again and again.

Thinking of winter nights, but wanting to stay healthy, I created the Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale full of goodness and deep wintery flavours favoured by Romania.

Last stop in November and to a regular place of inspirations in many households, was to Italy for Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes, a healthier way of cooking this Italian favourite, and great for leftovers poured over pasta the next day.

Hope you are all getting into the festive spirit and are looking forward to the recipes that will be coming here in December, December also marks the last month that you can make donations to my fundraising year for Save The Children, so remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x