FOOD! We all know how important a good meal is - it makes you feel satisfied and energised. It can even improve your mood if you're feeling low. I find that part of the satisfaction comes from watching the ingredients come together and create something really delicious. Today I'm going to share three recipes that are definitely going to get your taste buds tingling..
I was kindly sent a box full of delicious, fresh ingredients and easy to follow recipe cards from Gousto. They recognise how important it is to have a home cooked meal, but also that it can be difficult to find the time to shop for specific ingredients or slave over a hot stove.
On the website, you can choose 3 recipes per week, and they will send you the exact amounts of each ingredient you need for the meals for either 2 or 4 people - which eliminates waste too! The easy to use website will also let you see how long each recipe takes, as well as nutritional values.
There is a 50% off deal for new customers at the moment too, making each portion around £2.92. Plus, free delivery!
You can find all the info on the website!
Now, on to the recipes I tried out..
• preheat the oven to 200ºC, and drain & rinse a can of kidney beans • finely chop 2 cloves of garlic, a deseeded scotch bonnet chilli, and 5g of thyme leaves, and add to a bowl •
• heat 1-2tbsp of oil in a saucepan on medium heat, chop up 2 spring onions and add to the pan with 1/2 tsp cinnamon & cook for 30secs • add 150g of basmati rice and coat well with the onion & spice mix, and add the kidney beans • add 375ml of water and a little salt to the pot, mix and bring to the boil • lower to a simmer, cover with a lid for 15min or until the water is absorbed - check often to avoid over cooking, and set aside •
• add 2 soy sauce sachets, 1tsp allspice, 1 mini pot of honey, 2tbsp cider vinegar and 1-2tbso of sugar to the garlic & chilli to make the jerk sauce • heat 1-2tbsp of oil in an oven-proof pan on medium-high heat • place 4 boneless chicken thighs, skin side down, and cook for 6-7 mins, or until the skin is crisp • remove from the pan & drain away the fat • add the jerk sauce to the pan, and place the chicken in skin side up, add 3tbsp water and pop in the oven for 5-8 mins, or until cooked through • remove the chicken from the pan and set aside • bring the sauce to the boil until thickened •
• serve the spiced rice with the jerk chicken on top & plenty of sauce! •
This was my favourite meal out of all three. I didn't use a whole scotch bonnet as I don't like things too spicy, and it was perfect! I will definitely make this again. Just make sure you rinse the kidney beans well!!
SICILIAN PORK TRAYBAKE
• preheat the oven to 200ºC • remove top and base of a fennel bulb, cut into quarters and slive approx 0.5cm thick • peel and finely slice 2 red onions • cut & keep approx 2cm from each end of an orange, cut the orange into quarters and then into thin slices • line an oven proof tray with baking paper, and place the sliced vegetables into it • add 1-2 tbsp olive oil, squeeze the juice from the orange ends and season with salt and pepper • cook in the oven for 15min, making sure the edges do not burn •
• place 2 pork neck steaks between two pieces of baking paper or clingfilm and bash until they are about 1cm thick • mix 1tsp coriander seeds, 1tsp fennel seeds and salt & pepper, and season the steaks with this • add 1-2tbsp of oil to a frying pan on high heat • add the pork steaks for 2-3min on each side, or until browned all over •
• place the pork steaks on top of the vegetables in the roasting dish, and put in the oven for a further 15min, or until the pork is cooked through & the vegetables caramelised • allow to rest for 5min before serving •
I don't often have pork, so it made a nice change. The oranges and onions were absolutely delicious and infused the neck steaks with such yummy flavours - I would never have thought to put orange with pork. I did however cut the fennel part out of it, as it's such a strong flavour that I really don't like! It definitely still works without it.
HERBED CHICKEN SCHNITZEL
• boil a kettle, and slice 400g potatoes in half lengthways, and cut into slices approx 0.5cm thick • add the potatoes to a pot of boiling water for 15mins, or until you can pierce them easily with a fork •
• place your hand onto the chicken breast on a chopping board, and slice in half as if you were cutting a burger bun, so you're left with 2 thinner pieces • combine 30g breadcrumbs with 1tbsp oregano and salt & pepper in a wide-set bowl • add 100ml to another wide bowl • dip each chicken piece into the milk and then into the breadcrumb mixture, coating each side evenly, then set aside on a plate • add 2-4 tbsp of olive oil to a large frying pan, and once the oil is hot, add the chicken • cook for 4-5 minutes on each side, or until cooked through and golden • rest the chicken on a piece of kitchen roll •
• dice 2 tomatoes, 30g capers and 10g of fresh parsley together and place in a large bowl with 2tbsp olive oil • drain the potatoes and add to the bowl, mix well and season to taste •
• serve up the chicken with the potato salad, and a squeeze of lemon! •
This was the quickest meal of the three - it only took about 15-20 minutes! It tasted really fresh and is definitely something I'd cook again when I was strapped for time but really wanted something good to eat!
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