Chorizo, Tomato and Egg 

So I have been away for a while. The reason being we have lapsed into some old habits. Eating habits. Long story short I am now on a health kick. I need to lose a good couple of stone, at least. So, now I am eating good, healthy, fresh food for breakfast, lunch and dinner. This lunch surprised me it was super tasty and actually filled me up till dinner. Which is surprising considering it is basically a tin of tomatoes and a couple of eggs.

The main reason this works and tastes amazing is it has chorizo in it. Not a lot (I am being healthy after all) but enough to flavour the tomatoes and give that rich flavour that comes from cooking it down and getting all those lovely juices. I cooked the eggs in the tomatoes and they were amazing I broke open the yolk in the bowl and it was still runny which added a whole new flavour. I think next time I will add some fresh herbs. Probably basil or parsley. Maybe a bit of Worcester sauce. The chilli powder gave enough heat to warm everything but I think I will add some more next time.

This, I worked out was around 500 – 550 calories. I know that sounds a lot but I am over 17 stone now so I have given myself 1800 calories a day. All of which will hopefully be good wholesome food. I had a home made fruit smoothie for breakfast that was only around 350 calories so that still left me 900 calories for dinner and milk for my coffee.


Ingredients (serves 1)

1 Tin chopped tomatoes

50g Chorizo chopped (I used the cured sausage not the sliced sandwich chorizo)

1 Shallot finely chopped

1 handful of spinach

2 Eggs

30g Parmesan Cheese grated 

Half a tsp of Chilli powder


How to Cook

Cook your shallot and chorizo in a small pan with a small amount of olive oil for a few minutes. Long enough for the chorizo to release all the fat and oil. Add your chilli powder and mix it in for a minute.

Then add the tin of chopped tomatoes, careful it may splash up at you as it hits the hot oils in the pan. Season with salt and pepper. Heat it all through. then add your spinach until it has all wilted. You may need to do this in a couple of batches.

Now try and make a small indent in the tomatoes with a spoon and then crack an egg into it. Now do the same with the other egg. Sprinkle the Parmesan on top and then put a lid on the pan. Cook until all the egg whites have cooked but the yolks still runny.

Carfully transfer it all to a bowl.

Sprinkle with some Basil or Parsley if you have any.

 

Beef Meatball Goulash With Rice

Originating from medieval Hungary, Goulash is a deep, rich, belter of a dish. Back in the 9th century goulash was eaten by Hungarian shepherds. They would take cooked, seasoned meat and dry it in the sun to preserve it. Then they would store it in bags made from sheep stomachs. When they wanted to eat it all they would have to do was add water to the bag and they had a meal.

In terms of ingredients I can’t say how close this was to the traditional dish. For sure it would have used paprika (Hungarian paprika is renowned to be some of the best in the world). Not only does it give lots of flavour, it adds that deep red colour that makes it so appealing.

The use of fresh herbs really kick this one up a notch. Those rich flavours are contrasted with the freshness of the parsley. 

Red Onion, chop it into thin half moons

Green pepper, slice it as thin as you can

Garlic, grate it

Parsley, roughly chop it

Cook the onion and pepper till soft in a pan with some oil. Season with salt and pepper. Once soft add half of the garlic, dried thyme and ground coriander. Also add all of the paprika.

Cook this mix for a couple more minutes and add the tomato purée and chopped tomatoes. Bring to the boil and then add the stock pot and water. Mix it all up, lower the heat to simmer and cook for 15-20 minutes.

While that is simmering, put the basmati rice in a pot and add 500ml water. Bring to the boil and then pop a lid on the pan, lower the heat to medium and leave for 10 minutes. After 10 minutes remove the pan from the heat and leave the lid on till you are ready to serve.

While the rice is cooking, put the mince into a bowl with some salt and pepper, then add the remaining garlic, dried thyme and coriander. Mix in the panko breadcrumbs. Make into enough balls for 3 each. (Don’t compact them too much, just enough to keep them together. Half submerge the meatballs into the sauce. Pop a lid on the pan and cook for 10-12 minutes, turning halfway through. 

Once the meatballs have cooked add the spinach to the pan and put the lid back on for a couple of minutes until it has wilted. Season if you need to and then remove from the heat and stir in two thirds of the sour cream.

Fluff up the rice and serve as a bed for your sauce and meatballs sprinkle over your parsleyand a dollop of sour cream.

Cheats Lamb Moussaka

Lamb, just using it instead of beef gives you such a rich flavour. Soft aubergines and a mouthwatering creme fresh and Parmesan topping will have you wishing you made enough for thirds.

When I think of Moussaka I think of Greece. It does however, like most dishes, have many variations. Across the Balkans for instance it is more likely to see potatoes instead of aubergine, and to use pork mince over lamb. In Turkey the dish is not layered instead the eggplant, green peppers, tomatoes, onions, and minced meat are sauteed together and served with pilaf and tzatziki. Across the Eastern Mediterranean the dish varies so much it can become unrecognisable. The Greek version has three layers cooked separately then assembled and baked together.

Cook the onion in some oil for a few minutes before adding the carrot and grated garlic. Before the garlic browns add the lamb mince and cinnamon stick. Cook the Lamb until it has browned, then add your chopped tomatoes. Leave to simmer for 20 minutes adding a little seasoning and a little sugar if you are feeling a bit naughty. While it is cooking, drizzle some olive oil over your aubergine slices and season Grill them for around 10 minutes on either side. 

This is where we assemble the moussaka, Remove the cinnamon stick from the lamb mixture and pour into an oven proof dish. Spread your grilled aubergine slices over the top. Then spoon on the Creme fraiche and spread it evenly over the top. Grate over the parmasan and grill it until you get that amazing brown crispy top. Remove it from the grill and then cut the last garlic clove in half and rub it over your sliced ciabatta. Grill it till nice and crisp. While it is grilling toss the rocket in some Extra Virgin Olive oil and salt and pepper. Serve together and enjoy these amazingly simple flavours.

This meal was from our HelloFresh box www.hellofresh.co.uk

Spicy Sausage Chilli with Homemade Tortilla Chips

If you want something to warm you on the cold nights look no further.

This was going to be one of the meals that I didn’t post, then I tasted it. The chilli uses sausage meat which automatically gives more flavour than mince alone. Cumin and smoked paprika add the warmth to the tomato base. Leek is used in place of onion for a mellower flavour. Red pepper gives you sweetness and beef stock deepens the whole dish.

A great addition to this is the toasted tortillas. Brushing with oil and adding some salt and pepper you bake them in the oven for 5 minutes. They are the texture missing from the chilli. The idea of adding yoghurt to your dinner plate is a new one on me. I was pleasantly surprised, it actually loses it’s, err… yoghurty flavour and becomes something else. It absorbs the flavours around it and cools them somehow. I am tempted to make a big batch of this and keep it in the freezer for those nights when you get home from work , you’re cold, wet and can’t be bothered to cook. This will instantly pick you up, dry you off, warm your cockles and put a smile back on your face.

This meal is from our Hellofresh box www.hellofresh.co.uk