Tag Archives: batch cooking

Chicken Moon Curry

26 Saturday Nov 2016

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Chicken and chickpea curry named Chicken Moon curry by three year old who calls chickpeas ‘moons’. This is a super tasty crowd-pleaser in our house with the added bonus of being packed full of veg, nutritious fibre and mineral rich chickpeas and lean protein.  Continue reading →

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Chilli Con Veggie

18 Monday Apr 2016

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Good 0ld Jamie Oliver, this is a recipe from his website http://www.jamieoliver.com. I am always striving to eat less meat and find family friendly veggie dinners that everyone will eat. This recipe ticks all the boxes. It freezes really well and tastes great served with rice and topped with sour cream, grated cheddar, guacamole and coriander. This recipe has a lot of ingredients so make your life easier by prepping everything before you start to cook.  Continue reading →

Easy ‘Cheaty’ Slowcooker Meatballs

12 Friday Feb 2016

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Sometimes you have to take a few shortcuts and this is one of my no effort recipes that delivers super tasty results. I  call it a ‘cheat’ because i use jars of sauce and i don’t bother browning the meatballs before putting in the slowcooker.

meaty balls

Serves: 6 – 8

Ingredients:

2 x 440g jars of tomato based pasta sauce

800g minced pork

2 x cloves of garlic crushed

1 x large onion finely chopped

2 x eggs

1/2 cup of oats

2 teaspoons of dried oregano

salt and freshly ground black pepper

Method:

  1. Pour your pasta sauce into a slowcooker.
  2. Place all the rest of the ingredients into a large bowl, and using your hands mix until everything is well combined.
  3. Roll the meat mixture into golf ball sized meatballs and place directly into the slowcooker on top of your sauce.
  4. Cover and cook on high for 5 hours. Midway through cooking, give your meatballs a gentle stir to make sure all the meatballs are covered in sauce.

Serve with Tagliatelle and garlic bread or some mashed potato and steamed broccoli.

This recipe is easily halved or doubled and freezes really well.

Dublin Mummy x

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Chicken Tagine

07 Monday Dec 2015

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I love the warm spiciness of Moroccan food especially at this time of year. This is a family favourite in our house, it freezes really well and it a handy dish to make ahead of time if you are having friends over.

Serves 4-6

Ingredients

  • 1.5 tsp ground ginger
  • 1.5 tsp freshly ground black pepper
  • 1.5 tsp turmeric
  • 3 tsp paprika
  • 4 chicken breasts cut into chunks
  • 1 tblsp oil
  • 2 onions, peeled and roughly chopped
  • 4 garlic cloves, crushed
  • 2 tblsp honey
  • 2 x 400g tins of chopped tomatoes
  • 1 veg or chicken stock cube dissolved in a little boiling water

Method

  • Mix all the spices together in a small bowl. Place the chicken pieces in a large plastic bag, add half the spice mixture and toss until the chicken pieces are thoroughly coated. Place in the fridge for at least an hour (the longer the better) to allow the spices to permeate the meat.
  • Heat the oil in a large high-sided frying pan, add the marinated chicken pieces and fry until browned all over. Remove the chicken from the pan and set aside.
  • Add the onions and garlic to the pan and fry for 1 minute over a low heat, then add the remaining spice mixture and fry until the onions are soft.
  • Add the honey, chopped tomatoes and stock.
  • Bring to the boil, then reduce the heat and simmer for 15 minutes until the sauce has reduced and thickened. Add the chicken pieces and toss until coated in the sauce then cook gently for 20 minutes until the chicken is cooked through.

Serve with couscous and lots of chopped fresh coriander.

Dublin Mummy x

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Creamy Cauliflower, Broccoli and Cheddar Soup

02 Monday Nov 2015

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I whipped-up this soup in a hurry last week before my girlies (aka my sistas from anotha mutha) called over for lunch. The soup turned out really well and the girls have all asked me to share the recipe which is always a good sign.

I use frozen veg which makes this soup very quick and easy to make. This soup freezes really well too. 20151102_131659

Serves: 6 people

Ingredients

1 tablespoon oil

1 large onion chopped

2 large garlic cloves crushed

1 large potato peeled and quartered

600g bag of frozen broccoli

600g bag of frozen cauliflower

1 veg stock cube

100ml cream

100g red cheddar grated

salt and freshly ground black pepper

Method:

  1. Heat oil in a large pot, add the onions and sweat for about 5 minutes until the onions are soft and translucent.
  2. Add the garlic to the onions and cook for a further minute.
  3. Add the cauliflower, broccoli and potato to the pot and give everything a good stir.
  4. Pour boiling water from the kettle over the vegetables until they are just about covered in water. Crumble in the veg stock cube and season with plenty of ground black pepper. Give everything a good stir.
  5. Cover the pot, bring to the boil and then reduce the heat to simmer. Let the soup simmer until all the veg is cooked (about 20 minutes).
  6. Next blend the soup until smooth in a liquidiser or using a stick blender. Once the soup is blended, stir through the grated cheese and cream until all the cheese is melted. Season to taste.

Enjoy,

Dublin Mummy x

Slowcooker chilli con carne

25 Sunday Oct 2015

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This is an ideal dish for families and leftovers freeze really well.

Slowcooker chilli con carne

Ingredients: 

1 tablespoon olive oil

1 large onion chopped

2 garlic cloves crushed

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon of hot or mild chilli powder

500g lean mince beef

1 can of chopped tomatoes

1 red pepper cut into chunks

5 sun-dried tomatoes finely sliced

1 can red kidney beans drained and rinsed

1 beef stock cube

Method:

Heat olive oil in a large pan and fry the onions for 5 minutes until soft and translucent. Add the garlic, chilli, cumin and oregano and cook for a further minute.

Add the mince to the pan, stir well until browned.

Tip the contents of the pan into your slowcooker and stir in the chopped tomatoes, peppers, sun-dried tomatoes and beans. Crumble in the stock cube, season well.

Cover and cook on low for 8 -10 hours or on high for 4- 5 hours.

I often make a double batch of this, i serve the first batch with rice, freeze the second batch and then serve it the following week with wraps, shredded iceberg, grated cheese, sour cream and guacamole to make delicious burrito-style wraps.

Enjoy,

Dublin Mummy x