Tag Archives: comfort food

Easy ‘Cheaty’ Slowcooker Meatballs

12 Friday Feb 2016

Posted by in Food, Uncategorized

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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

Posted by in Food, Uncategorized

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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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Tomato Chicken and Pasta Bake

17 Tuesday Nov 2015

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It’s amazing what you can do with a can of tomato soup. This is a souper (pardon the pun) easy, tasty pasta bake that you can throw together after a long day and kids love it.

Tomato Chicken Pasta Bake

Serves 4

Ingredients:

1 can (295g) of Erin or Campbells condensed cream of tomato soup

1 soup can of water

2 1/4 cups of uncooked pasta (penne or fusilli works well)

3 sliced chicken breasts

1/2 cup frozen peas

1/2 cup frozen sweetcorn

Black pepper

1/2 cup of grated mozzarella or cheddar cheese

Method:

  • Mix soup, water, pasta, chicken and vegetables in a shallow ovenproof casserole dish.
  • Sprinkle with cheese and black pepper. Cover the dish with tin foil.
  • Bake at 190 degrees celsius until chicken is cooked through and pasta is tender (about 45 minutes). Remove cover and pop it under the grill for 2-3 minutes until cheese is golden and bubbly.

Serve on it’s own or with a green salad.

Enjoy,

Dublin Mummy x

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