Hello all you lovely people, I have a bit of a different blog post for you today…it’s all based around our favourite failsafe quick dinners. Over the past couple of years since I have been working on the farm I have had a love hate relationship with cooking. Basically when we’ve been working outside all day, the last thing you want to do is cook, but the first thing you want to do is eat loads – so quick and easy meals work for us.
If we’re feeling super lazy we’ll sometimes have a baked potato, or a quick chilli/rice or one of those curry kit type thingys. Also, tortellini/pesto/peas/brocoli combo is always a winner for us – and takes like 5mins to make. But below are the tried and tested recipes that we frequently have and are cheap to make.
Jamie Oliver 5 Ingredients Sausage Carbonara
150 g dried tagliatelle
3 higher-welfare sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large free-range egg
30 g Parmesan cheese
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
Jamie Oliver 5 Ingredients – Spring Lamb
400g baby new potatoes
200g frozen peas
200g lamb rump
4 sprigs of basil
1 heaped teaspoon of pesto
Halve any larger potatoes and then cook in a pan of boiling salted water for 15 minutes or until tender, adding the peas to the party for the last 3 mins.
Meanwhile rub the lamb all over with 1 teaspoon of olive oil, and a pinch of seasalt and pepper. Starting the fat side down, sear the lamb in a non-stick frying pan on a medium heat for 10mins, turning regularly until gharly all over but blushing in the middle, or use your instincts to cook to your liking. Remove to a plate and then rest. with the frying pan on a low heat make a liquor by stirring in a splash of water and a little redwine vinegar to pick up all of the nice sticky bits, leaving it to tick away slowly until needed.
Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well. Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves and tuck in.
Quick and easy Spaghetti Bolognese
500g lean mince
1 onion (finely chopped)
4 carrots (chopped however you like/or grated if preferred)
4 celery sticks (finely chopped)
1 x tin of chopped tomatoes
1 x beef stock cube
Dash of red wine
Dash of marmite
Fry the chopped onion with some rapeseed oil for around 2mins and then add the mince into a pan. Cook until browned. Add in the celery and carrots and fry for a further 2mins, then add the tinned tomatoes, and the beef stock cube. (if its looking dry then add some water as required). Add around 1 teaspoon of marmite and a splash of red wine and then leave for 20mins to simmer.
Serve with brown spaghetti! Sometimes I have brocoli on the side/or some other form of greens to make myself feel better that I’m eating a shed load of pasta!
Cheats Chicken Pie
Just Roll Shortcrust Pastry (because life is too short to make your own!)
Creme Fraiche x 500ml
Chicken stock cube x 1
3 leeks (chopped)
Leftover roast chicken/or chicken breasts x 2 chopped however you would like
Pancetta x 1 pack
Peas – however many you want in your pie!
Fry the chicken and lardons until cooked, and then add the leeks and fry for a further 2mins. Add in the chicken stock cube and the creme fraiche and leave everything to simmer for 10mins on a low heat. Add the peas in and then transfer into a pie dish – whack over the pastry and glaze with an egg. Pop in the oven for 15mins and then serve with greens and mash!
Deliciously Ella – Sweet Potato and Chickpea Stew
2 cans of tinned tomatoes (400ml each)
1 can of coconut milk
2 large sweet potatoes
1 bag of spinach
1 can of chickpeas (400g)
4 tablespoons of tomato puree
4 tablespoons of apple cider vinegar
4 teaspoons of turmeric
4 teaspoons of cumin
1 teaspoon of cayenne pepper
4 cloves of garlic
brown rice or quinoa to serve
Cut the sweet potato into small chunks, steam these for 15 minutes. Then chop the aubergine into bite sized pieces. Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they’re bubbling. At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling. Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach. Let these cook for fifteen minutes. Finely chop the coriander. Then serve the stew with brown rice or quinoa, and sprinkle the coriander on the top. Store any extras in an airtight container in the fridge or freeze.
I hope you have enjoyed/found this post useful – please do let me know if you try any of the recipes 🙂