Main course

Recipe of the Week: Chorizo Fried Rice

Fantastic Food for Less

This is the perfect mid-week meal as it’s so quick and easy. Just add in anything you have leftover in your fridge.

 

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

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Top tips for reducing food waste part 3

Top tips for reducing food waste part 3

Make your fridge fabulous

One of the best ways to reduce food waste is to get organised. Obviously, shopping lists are essential, as is buying just what you need.

But an organised fridge is important too as it means that can easily find what’s in there and use up what you have.

I’ve had a complete revamp, and it really does help. Here’s how I did it:

  1. Remove everything from your fridge and throw away anything mouldy or that’s past its use-by date.
  2. Wipe inside with a solution of water and vinegar with a few drops of your favourite essential oil (I like lemon or peppermint).
  3. Move shelves up/down to make best use if the space.
  4. Add a few clear dishes or plastic tubs, which best fit your fridge. A Lazy Susan is great for jars!
  5. Decant food from bulky packaging and re-stock the fridge. Ensure that raw meat is at the bottom and cooked meat is stored above it and stack with the earliest use-by date on the top.

One of my favourite ‘fridge’ recipes is below. It’s ideal to adapt and use up any leftover veg, fish or meat.

 

Fantastic Food for Less

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

Recipe of the Week: Speedy Pad Thai with Prawns

 

Speedy Pad Thai with Prawns

Speedy Pad Thai with Prawns

Serves 2
Time 25 mins
Calories 468
Fat 15g of which 3g is saturated

Dried rice noodles 110g (4oz)
Soft brown sugar 2 tbsp
Soy sauce 1 tbsp
Tamarind paste 2 tbsp
Fish sauce 1 tbsp
Vegetable oil 2 tbsp
Garlic 2 cloves, peeled and crushed
Thai chillies 2, deseeded and finely chopped
Spring onions 2, trimmed and chopped
Egg 1, beaten
Beansprouts 110g (4oz)
Cooked prawns 200g pack
Unsalted peanuts 50g (2oz), chopped
Chopped coriander to serve (optional)

1 Soak noodles according to packet’s instructions. Mix sugar, soy sauce, tamarind paste and fish sauce together in a bowl.

2 Heat oil in a large non-stick frying pan or wok and stir-fry garlic, chillies and onions for
1 minute. Move to edge of the pan and add egg, stirring until softly scrambled.

3 Stir in beansprouts and prawns and cook for 1 minute. Add drained noodles and sauces. Stir for 1 minute and then serve scattered with nuts and coriander, if using.

This recipe is from the 2018 Dairy Diary – watch out for news of the 2019 edition coming very soon!

 

#thaifood

#padthai

#tripletested

A simple and speedy Thai recipe

This week’s recipe in the Dairy Diary is one of my absolute favourites, and is perfect for a quick weeknight meal.

I adore Thai food and was determined to master my favourite – Pad Thai.

After much experimenting with flavours and ingredients, this is the result.

It’s proved hugely popular
with friends too.

Give it a try – I hope you enjoy it as much as I do.

 

Speedy Pad Thai with Prawns

Speedy Pad Thai with Prawns

Serves 2
Time 25 mins
Calories 468
Fat 15g of which 3g is saturated

Dried rice noodles 110g (4oz)
Soft brown sugar 2 tbsp
Soy sauce 1 tbsp
Tamarind paste 2 tbsp
Fish sauce 1 tbsp
Vegetable oil 2 tbsp
Garlic 2 cloves, peeled and crushed
Thai chillies 2, deseeded and finely chopped
Spring onions 2, trimmed and chopped
Egg 1, beaten
Beansprouts 110g (4oz)
Cooked prawns 200g pack
Unsalted peanuts 50g (2oz), chopped
Chopped coriander to serve (optional)

1 Soak noodles according to packet’s instructions. Mix sugar, soy sauce, tamarind paste and fish sauce together in a bowl.

2 Heat oil in a large non-stick frying pan or wok and stir-fry garlic, chillies and onions for
1 minute. Move to edge of the pan and add egg, stirring until softly scrambled.

3 Stir in beansprouts and prawns and cook for 1 minute. Add drained noodles and sauces. Stir for 1 minute and then serve scattered with nuts and coriander, if using.

This recipe is from the 2018 Dairy Diary – watch out for news of the 2019 edition coming very soon!

 

#thaifood

#padthai

#tripletested

Recipe of the Week: Chicken & Chorizo Pie

Chicken & Chorizo Pie

Chicken & Chorizo Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing

Ingredients

  • Chorizo 110g (4oz), chopped
  • Chicken 4 breasts, cut into chunks
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chicken stock 250ml (9fl oz)
  • Double cream 4 tbsp
  • Canned sweetcorn 198g can, drained
  • Ready-rolled puff pastry 320g pack
  • Beaten egg for brushing
  • Steamed green vegetables to serve (optional)

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
  2. 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
  3. 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
  4. 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.

 

#chorizo

#tripletested

#delicious

A magic ingredient!

Chorizo - the magic ingredients

As well as the obvious everyday essentials such as eggs, milk and butter, you’ll always find one ingredient lurking in my fridge – chorizo.

It’s magical! You only need a tiny amount but it’ll perk up the most boring of meals and keeps well for ages.

I often throw it into ‘fridge fried rice’ – a concoction created to use up any leftover veg, fish or meat, sprinkled with a few liberal dashes of soy sauce.

And just recently I’ve fried just a few slices, added a couple of handfuls of frozen peas and some veg stock, whizz with a stick blender and voila it makes THE most delicious pea soup.

Here I’ve shared a recipe from this year’s Dairy Diary which uses chorizo in a scrummy chicken pie – it’s just gorgeous comfort food. I’m treating myself to a generous slice after a hike in the Lakeland Fells this week – perfect!

 

 

Chicken & Chorizo Pie

Chicken & Chorizo Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing

Ingredients

  • Chorizo 110g (4oz), chopped
  • Chicken 4 breasts, cut into chunks
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chicken stock 250ml (9fl oz)
  • Double cream 4 tbsp
  • Canned sweetcorn 198g can, drained
  • Ready-rolled puff pastry 320g pack
  • Beaten egg for brushing
  • Steamed green vegetables to serve (optional)

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
  2. 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
  3. 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
  4. 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.

 

#chorizo

#tripletested

#delicious

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