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Food & Drink
Friday 16th February 2018
Microwave Shakshuka
Pick & Mix Omelette With Crunchy Croutons
Whip up shakshuka, a Middle Eastern favourite, in just 10 minutes. Perfect for brunch, lunch or supper, it's healthy and a great option for a budget meal Ingredients
Method
1 tbsp olive oil 200ml passata or canned tomatoes, whizzed to a paste 1 garlic clove, finely sliced 1 heaped tbsp red pepper salsa or ¼-½ red pepper, chopped 2 medium eggs 1 tbsp chopped coriander and pitta bread, to serve
Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife.
Cover the bowl with its lid or clingfilm. Microwave on high for 1 min, and then in 20 sec bursts until the white is set. Scatter over the coriander and serve with the warmed pitta. Prep: 5 Mins Cook: 5 Mins Serves: 1
Red Pepper Linguine
Ingredients
Method
1 roasted red pepper (from a jar or roast one yourself) 30ml olive oil 50g walnuts, toasted, plus extra to serve 1 small garlic clove 100g linguine or spaghetti parmesan or vegetarian alternative, grated, to serve
Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside. Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water.
Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve. Prep: 5 Mins Cook: 15 Mins Serves: 1
Ingredients 1 thick slice bread, cut into small cubes 1 tbsp olive oil 2 eggs 2 tbsp grated cheese Your choice of 1 slice ham, 1 slice chicken, 2 slices salami, 2 slices chorizo, or a handful prawns Your choice of a handful quartered cherry tomatoes, 2 tbsp drained sweetcorn, 2 tbsp defrosted frozen peas, or a handful rocket salad, to serve
Method Heat ½ tbsp oil in a small non-stick frying pan. Add the bread, toss it around and fry over a medium heat until it starts to brown and crisp all over. Tip the croutons onto a plate, then carefully wipe out the pan. Shred the meat you have chosen to use or roughly chop the prawns. Beat the eggs lightly with a fork and season if you want. Heat ½ tbsp oil in the frying pan, then pour in the egg. Tip the pan from side to side until the base is covered and start
ing to set. Add the meat and veg to the side of the omelette nearest you. Cover the pan with a lid for a minute, then add the cheese and cover for another minute. Finally add the croutons and flip the far side of the omelette towards you so that it covers the filling. Slide onto a plate and serve with whatever kind of salad you can get away with. Prep: 5 Mins Cook: 5 Mins Serves: 1
Mexican Spiced Tomato Rice
Ingredients
Method
1 tbsp sunflower oil 1 red onion, finely chopped 1 red chilli, finely chopped 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp coriander 1 tsp smoked paprika 1 small pack coriander, chopped 1 tsp chipotle paste 400g can chopped tomatoes 250g wholegrain rice
Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so. Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway
with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 2530 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
Prep: 5 Mins Cook: 40 Mins Serves: 4