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2 of my favourites
Both cheap and good to prepare for larger numbers of people. I bulk cook the butter beans and freeze for re-heating
Greek butter beans - Gigantes – Serves 4
3 x 420g tins of butter beans, drained and rinsed
1 x 400g tin of chopped tomatoes plus 1 tablespoon of tomato puree/ or 1 carton of passata
1 tablespoon of dried parsley
1 teaspoon each – Ground fenugreek, paprika and cinnamon
1 teaspoon of sugar
1 small onion finely chopped
1 tbs Olive oil
Sautee the onion in the olive oil until browning, add spices and fry for 1 minute. Add all the other ingredients and heat. Simmer for 10 minutes until beans are warmed through.
Serve with bread or baked potato plus salad. Can be frozen and re-heated.
Indonesian Rice – Serves 4 - 6
1 pk tofu OR 2 cups of quorn pieces/ OR 2 chicken breasts diced
10 oz long grain rice
2 tbsp sunflower oil
2 cloves of garlic
1 red pepper, de-seeded and diced
1 tbsp curry paste
6 spring onions
2 tbsp soy sauce
2 eggs
to garnish – roast peanuts and fresh coriander
Cook rice and drain well. Fry tofu/quorn/ chicken in wok in oil until golden, adding the red pepper half way though.Add curry paste and cook for 1 minute. Stir in spring onions nad cooked rice, and mix ingredients well over the heat for 2 – 3 minues. Add the soy sauce and mix well. Make a well in the middles of the mix and crack in the eggs, immediately stirring into the rice mix until set.
Serve sprinkled with chopped peanuts and coriander, with a salad.
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