Week­night din­ners have never been eas­ier with this freezer-friendly food

BBC Easy Cook Magazine - - NEWS -

Spiced pep­per pi­lafs

Serves 8 Prep 10 mins Cook 50 mins £1.20 per serv­ing 209 kcals, 2g fat, 1g sat. fat, 8g sugar

1 tbsp veg­etable oil 1 onion, finely chopped 2 gar­lic cloves, crushed 1cm piece gin­ger, finely chopped 1 tsp tomato purée 1 tsp ground cumin 1 tsp garam masala 200g bas­mati rice 850ml veg­etable stock 140g red lentils, washed and drained 200g bag spinach leaves, chopped hand­ful mint leaves, chopped 8 pep­pers

1Heat the oil in a large saucepan with a lid. Add the onion, gar­lic and gin­ger and gen­tly cook for 5 mins un­til soft­ened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice and stock. Stir and bring to the boil, tip in the lentils, cover and cook over a low heat for 15 mins, un­til the lentils and rice are cooked. Stir through the spinach and mint (see tip, be­low, if freez­ing).

2Slice the top off each pep­per, cut out the mid­dle stalk and scoop out any seeds. Care­fully trim the bot­toms so they stand up­right, but the fill­ing won’t fall out. Fill each pep­per with the rice mix and place the lid on top. Bake or freeze (see tips, op­po­site).

3To cook, de­frost the pep­pers com­pletely if frozen. Heat oven to 200C/180C fan/gas 6. Place the pep­pers on a lightly greased bak­ing tray and cook for 25-30 mins or un­til the pep­pers have soft­ened. Serve with a green salad tossed with cu­cum­ber, herbs and a dol­lop of yo­gurt.

Pork sch­nitzel

Chil­dren love any­thing bread­crumbed and these won’t dis­ap­point. Serves 8 Prep 10 mins Cook 15-20 mins £1.29 per serv­ing 324 kcals, 14g fat, 6g sat. fat, 1g sugar

2 eggs, beaten hand­ful sage leaves, finely chopped 140g dried bread­crumbs 8 bone­less pork chops, fat trimmed 4 tbsp but­ter, melted

1 Tip the sage leaves and bread­crumbs onto a plate, then mix to­gether with a lit­tle sea­son­ing. Pour the eggs onto an­other plate. Pat the pork dry, then coat each chop in the egg mix­ture, let­ting any ex­cess drip away. Then dip in the bread­crumbs un­til well cov­ered. Cook or freeze (see tips, right).

2 To cook, de­frost com­pletely if frozen. Place the chops on a lightly greased bak­ing sheet and brush with a lit­tle of the but­ter. Cook un­der a medium grill for 7-10 mins un­til browned. Then turn over, brush with more but­ter and cook for a fur­ther 7 mins un­til crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated ched­dar.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.