300 calorie: Indian-spiced shepherd’s pie

Serves: 4 

By Nat Beerworth

Not only did we cook this dish twice we cooked it thrice! Its super healthy and super delicious. Good to chuck in the freezer for a rainy day. Takes about 15 mins to prep and 50 mins to cook.

Ingredients

500g pack lean minced lamb
1 onion chopped
2 carrots diced
2 tbsp garam masala
200ml hot stock (beef or chicken)
200g frozen peas
1 can tomatoes
800g potatoes diced
1 tsp turmeric
small bunch coriander, roughly chopped
juice half lemon, plus wedges to serve

Method

  1. In a large non-stick frying pan, cook the lamb, onion and carrots, until the lamb is browned and veg is starting to soften, about 8 mins.
  2. Add the the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, tomatos, bring to the boil, add in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
  3. Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.
  4. Heat oven to 180 degrees. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Calories: 317

Oliver’s Jamie Oliver’s Chicken and Mango Cups

GUEST POST: OLIVER DOG

Serves: 2

I’m Oliver and I am 10 years old and I am Robby Dog’s eldest son. I got cooking from my dad, and I love to help him with his cooking at home. At Christmas my mum got me the Jamie Oliver 5 ingredient cook book.

So any who, back to my dish, it is made for summer and you can really only make it in summer. It is also was one of the first dishes I made from the book and I have only made it three times before.

It is personally my favourite so far.

So, I and we (my family) hope you enjoy.

Ingredients

2 chicken breasts, flattened to 2cm
1 mango, peeled and cubed, remaining pulp and juice set aside
2 tbsp of Hoisin sauce
1 bunch of cress (or rocket)
1 iceberg lettuce, leaves separated: lettuce cups

Method

  1. Set aside the cubed mango, cress and lettuce cups.
  2. Combine the hoisin sauce and mango pulp and juice.
  3. Heat a large pan over a medium heat and add some olive oil. Season the flattened chicken and then pan fry the chicken until browned on both sides and cooked through.
  4. Slice the cooked chicken into thin strips.
  5. Serve with the cubed mango, cress, mango/hoisin sauce and the lettuce cups.

Banana Apple and Cinnamon Muffins

Makes: 12

I made these muffins a while ago and they prove once again that a good muffin – like these – are a no brainer when it comes to little boys and their lunchboxes.

Tom of course ate three off the bat and by the next day, they were all gone; only two making it to school.

No doubt there is a revolution in muffin technology I am missing out on because they are pretty simple.

Keep it to the basics however and you’ll have a hit on your hands.

Ingredients

1 cup wholemeal self raising flour
1 cup self raising flour
3 tsp cinnamon
¼ tsp bicarb soda
3 apples, peeled and grated
1 banana
¼ cup honey (or brown sugar)
2 tbs maple syrup
⅓ cup extra virgin olive oil
2 eggs
1 tsp vanilla essence
Extra apple slices to top

Method

  1. Preheat oven to 180c and grease a 12-hole muffin tin.
  2. Sift flours, cinnamon and bicarb soda into a bowl. Stir in the grated apple, banana and honey.
  3. In a separate bowl whisk together the oil, eggs, maple syrup and vanilla essence. Add into the flour mixture and mix until combined.
  4. Spoon into the muffin pan, top with apple slices and bake for 20 – 25 minutes.

One Pot Chicken and Veggie Pasta – Kids

 

One Pot Chicken and Veggie Pasta – Kids

Serves: 8

We recently employed a nanny to help with the boys at night.

And when I suggested that she might like to encourage their cooking skills by cooking suitable dinners together, she loved the idea.

Tonight’s dinner was really good and kid friendly on all fronts. And one-pot pasta is genius on so many preparation/cooking/cleaning/genius levels.

And when I say ‘good’, I mean, I had a bowl and loved it good. Local cafe good.

If you have kids and want them to cook/eat, this is a great recipe to try.

If you want to cook/eat, you could do a whole lot worse.

Simple.

Ingredients

500gm chicken breast, cut into 2cm pieces
3 cups chicken stock
Penne pasta (packet)
1 cup Greek yogurt
3 bunches broccolini florets
1 cup sundried tomatoes
⅓ cup grated Parmesan cheese
Salt and freshly cracked pepper

Method

  1. Season the chicken.
  2. Over a high heat in a large pot, add the chicken, 2 cups of the stock and the pasta.
  3. Bring to the boil and boil for 7 – 8 minutes, stirring frequently
  4. Add the broccolini, remaining cup of stock and the yogurt.
  5. Stirring well, cook for another 7 – 8 minutes.
  6. Stir in the cheese and sundried tomatoes.
  7. Season and enjoy.