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Family meal

Minted Lamb and Sweet Potato Pie

This is one of the family favourites. Even though I’m not one to eat much lamb for personal reasons, the children really like it and getting my eldest son to eat meat can be a struggle. Served with peas or a salad, this is an easy and tasty family meal.

Minted Lamb and Sweet Potato Pie

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 550–600g sweet potatoes (3–5 potatoes, depending on size)
  • 1 large onion
  • 1 green pepper
  • olive oil, for greasing and frying
  • 500g minced lamb
  • 2 heaped tablespoon mint sauce (I use Colman’s garden mint concentrate)
  • 60g Cheddar cheese, grated

Instructions

1

Preheat the oven to 200°C/180°C fan/Gas 4. You will need a 26x36cm (or similar) oven dish.

2

Peel the sweet potatoes and cut them all about 1cm thick, Put them in a saucepan, cover with cold water and bring to the boil. Once boiling, cook for 5-10 minutes until tender, then drain.

3

In the meantime, chop the onion and pepper very finely (I use a food processor). Heat a frying pan with a small amount of olive oil and sauté the onion and pepper for 5 minutes until softened.

4

Add the lamb mince and mix well, and continue to cook for another 5 minutes until the mince is browned all over.

5

Put the lamb mixture into the oven dish and stir through the mint sauce.

6

Place the slices of sweet potato over the meat, overlapping a little.

7

Sprinkle the sweet potato with the grated cheese and bake for 20 minutes-the cheese should be bubbling and golden.

Notes

To make more, double the ingredients, freeze what you don’t use, defrost before reheating. You could mash the sweet potato instead just follow the same instructions and mash once the sweet potato cooked. * Keeps for up to 4 days in the fridge * Freezable for up to 4 months

Lunch

Turkey, Garlic and Tarragon Pitta

turkey pitta

Turkey is a favourite of mine and I wanted to try and get my children to like it a little more than they do- this dish did the trick. It’s a quick and tasty meal for all the family to enjoy. Turkey is a great source of protein and B vitamins and is definitely not just for Christmas. Hands up winner!

Turkey, garlic and tarragon pitta

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 large onion, finely chopped
  • 3 large cloves of garlic, crushed
  • 500g turkey mince
  • Salt and pepper
  • 1 tablespoon dried tarragon
  • 4 x Pitta bread

Instructions

1

Heat a little olive oil or butter in a large saucepan or deep frying pan, chop the onion and lightly fry for 5 minutes, add the garlic and fry for 1 minute before adding the mince, keep turning the mince over until it is white all over.

2

Add the salt, pepper and tarragon, continue to cook for 10-15 minutes on a medium heat until piping hot and cooked through.

3

Place the pitta bread in a toaster for 1 minute, slice the top of the pitta and add the mince.

Notes

* If your child is stuck on white bread, face one challenge at a time, so use a white pitta first time round and the wholemeal pitta the next time.

Lunch

Green Tuna and Jacket Potato

tuna pesto jacket

Make the green tuna in quick time and put the potato in the oven while you play some games or take the children to see the neighbours, if they haven’t already turned their lights out, to pretend they aren’t home!

Green Tuna and Jacket Potato

Print Recipe
Serves: 2 Cooking Time: 75 mins

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts or cashew nuts
  • 2 tablespoons grated Parmesan
  • 3 tablespoons dried basil, or 10–15 fresh leaves
  • ¼ teaspoon natural green colouring (optional)
  • 160g tin tuna in spring water, drained

Instructions

1

Preheat oven 190°C/fan 170°C/gas 5.

2

Pierce the potatoes deeply several times with a fork, then place them directly on the oven shelf. Cook for about 1 hour and 15 minutes, or until soft and cooked through (stick a knife in one to see if it’s tender).

3

For the green tuna, put all the other ingredients except for the tuna into a small food processor (or in a small bowl and use a hand held blender). Blitz until combined, give it a few stirs in between. Add a few drops of water if necessary.

4

Flake the tuna into a bowl and then pour the green pesto sauce over the tuna. Leave to stand while the potato bakes

5

Once the potatoes are cooked, slice them open, fill with the green tuna and serve.

Notes

* For a crispy skin, coat the potatoes in olive oil and rub with a little sea salt.