Burrito Bowl

There is no right way to eat a burrito bowl; you can mix and match from so many gorgeous bits and bobs but this is my perfect combination both in terms of flavours and textures. I always operate a ‘build your own’ policy in my house – just put it all out on the side and ask your guests to start a burrito conveyer belt.

My bowl starts with fluffy white rice and shredded lettuce. I accompany that with black beans, pico de gallo, guacamole, chopped chicken, pickled jalapenos and a good few dashes of hot sauce to finish.  I think chicken is the best meat for this dish, but steak, pork or even salmon might work for you. I chopped up one breast from a roasted chicken and it was plenty for two of us when served in this way. The beans provide lots of protein and it’s so tasty that you’ll definitely feel satisfied! I don’t think it needs tortillas, but of course you could wrap all of the above in a soft tortilla if you wanted to.

Black Beans:

• 400g tin of black beans
• 400g tin of chopped tomatoes
• 1 heaped teaspoon ground cumin
• 1 stick of celery
• 1 white onion
• Salt (smoked is nice if you have it)

Start by dicing the celery and onion then fry then gently in a frying pan. After 10 minutes add the beans, cumin and tomatoes plus about half a tin of water (use the tomato tin and swirl around to get as much as possible out of the tin). Leave to simmer for at least 30 minutes, adding more water if necessary as the mixture cooks down. Done!

Guacamole:

• 1 very ripe avocado
• Juice of half a lime
• Half a green chilli
• Big pinch of salt
• Black pepper

Pulse everything in a food processor, or chop the chilli finely and mash up with everything else in a bowl until you get the consistency you like.

Pico de Gallo (Tomato Salsa):

• 7-8 baby plum tomatoes
• Half a red onion
• Juice of half a lime
• 1 jalapeno or green chilli
• Handful coriander
• Big pinch of salt
• Touch of oil (optional)

Pulse everything in a food processor or chop all the ingredients as evenly as possible and combine. Add the oil (if using), salt and lime juice – keep tasting until it blows your mind.

What’s your perfect bowl?

Auntie Rachel’s Savoury Rice

As my father-in-law is originally from Sierra Leone, special occasions in our family are often filled with amazing African food. This weekend saw a big reunion as my sister-in-law celebrated her marriage; this called for massive celebrations and equally massive amounts of the tastiest food. Auntie Rachel was kind enough to walk me through her mixed vegetable savoury rice which she makes every Sunday to eat with pretty much anything throughout the week. The hard bit was trying to keep track of quantities, as her style of cooking is traditionally African and she can confidently throw all the ingredients in together after years and years of practice.

I woke up the next morning and straight away thought about the tasty rice and now there is a big pan in my fridge as well!

8 Generous portions

Ingredients

• 3 medium white onions
• 3 table spoons of oil (we used olive oil)
• 4 cups of basmati rice
• 3 cups of boiled water
• 3 knorr stock cubes
• 1 table spoon all purpose seasoning
• 1 tablespoon of white pepper
• Pinch of saffron
• 500g mixed veg chopped into small pieces (we used a frozen bag of carrots, peas and sweetcorn)

Method

• Heat 2 tablespoons of oil in a large saucepan on a medium-low heat, and add the onions, keep stirring until the onions have softened. Try not to let them colour.
• Crumble in 3 stock cubes, all purpose seasoning and white pepper. Stir the onions so they are coated in the flavours and continue to fry on a low heat for a couple more minutes.
• Whilst the onions are frying, put the rice in a colander and rinse in cold water to remove the starch. It’s best to rinse the rice twice to give extra fluffy rice.
• Add the rice to the pan stirring through all the onions making sure the rice is coated in the flavours, add the boiled and water and sprinkle in the saffron.
• Give everything a good stir (contrary to popular advice, Auntie Rachel had no concerns about stirring the rice as much a she felt it needed).
• Make a lid out of tin foil and cover the rice tightly. Put the lid on the pan and turn the heat down to low.
• After 10 minutes stir through the vegetable and recover with the foil on the pan lid.

Chicken and Chorizo Risotto with Lemony Breadcrumbs

I can’t quite believe it, but Jason and I have been married for two years now! In celebration, I made this gorgeous risotto which I think really combines Jason’s love of meat with my preference for something a little more refined.

We drank a bottle of champagne during cooking and eating, but otherwise, I would have been tempted by an off-dry white like a Riesling. Tesco have a Finest Steillage Mosel Riesling on offer at £5.99. For something different, it would be great with a slightly floral Gruner Veltliner (such as Pannonica at £7.99) to compliment the rosemary in the crunchy topping.

For an enjoyable cooking experience, get everything ready before you start and don’t be scared to take the risotto off the heat if at any point if you need to buy a little extra time.

Ingredients:

• 2 boneless and skinless thigh fillets, chopped
• 100g spicy chorizo (about half a ring), chopped
• 250g Arborio rice
• 1 onion, chopped
• Large glass of white wine
• Large knob of butter for frying
• 500ml chicken stock

For the topping:

• 1 crusty bread roll or any stale bread, torn in to pieces
• Zest from half a lemon, sliced
• 2 cloves of garlic, peeled and halved
• 1 sprig of rosemary, leave removed
• 3 or 4 tablespoons Parmesan cheese (freshly grated)
• Glug of olive oil
• Salt
• Freshly ground black pepper

Method:

• In a large pan, gently melt the butter and add the onion, frying on a low heat for about 10 minutes.
• Heat a separate frying pan and add the chorizo (no need for any oil), spreading the pieces out evenly over the surface of the pan.
• Once the onion is soft, tip in the rice and stir to coat in the butter, then add a good pinch of salt and fry for 5 minutes.
• Once the rice is sizzling slightly, add the wine and continue stirring until the liquid starts to soak in to the rice.
• Add a ladle of stock to the rice and keep stirring until the liquid is absorbed, then carry on going until all the stock has been used and the rice is tender. Should take about 25 minutes but don’t worry if it’s more or less. Keep tasting!
• After you’ve used up a quarter of the stock, toss the chorizo round in the pan and add the chicken. Turn the heat down to medium and keep your eye on the pan, giving it a stir as needed. It’s important not to substitute for chicken breast in this recipe, as it will dry out if cooked in the pan for this length of time.
• Once the rice is cooked add the Parmesan and stir through gently. Check the seasoning and adjust if necessary either with a pinch of salt or a bit more cheese (go for the cheese!).
• Finally, add the chorizo and chicken to the cooked risotto, including all the oil from the pan.

For the topping:

• Rip up the bread roll in to pieces, remove the leaves from the rosemary and combine in a food processor with the garlic, lemon zest, oil and a big pinch of freshly ground black pepper.
• Pulse a few times until the mixture looks like breadcrumbs then heat up a frying pan and tip the mixture in.
• Fry until crispy and golden (and smells incredible), then set aside until you’re ready to serve.

Spoon the gorgeous, creamy rice in to bowls and top with a generous helping of the crispy topping and a massive glass of very cold wine. Cheers everyone!

Steamed Fish with Lime and Pak Choi

The Thai name for steamed fish with lime is Pla Neung Manao, and it’s the inspiration for this recipe. Tonight is one of those no husband nights when I can make something just for me, without having to consider Jason’s appetite! I used Pouting for this recipe, but it can be made with Tilapia (good value), Cod (if you must – remember sustainability), Sea Bass (if you’re feeling flush) or even seafood like scallops and prawns.

Ingredients:

• 1 fillet of white fish
• 1 pak choi
• 1 red finger chilli
• Fresh ginger
• 1 clove of garlic, finely chopped
• 1 handful coriander
• Juice of a lime
• 4 tablespoons light soy sauce
• 3 tablespoons of water

Method:

• Pre-heat the oven to 200 degrees (Gas Mark 6).
• Peel the ginger and slice as thinly as you can to make strips, then finely chop the chilli and garlic. The finer you chop, the more intense the flavour, so use your own taste as a measure on this one.
• Chop the pak choi at the root leaving the leaves separated and give them a good rinse under the cold tap, place them in the centre of a large piece of foil.
• Put the coriander on top of the pak choi then lay the fish over the top.

• Tip the ginger, chilli and garlic on to the fish then add the soy sauce, lime juice and water.
• Fold up the foil to make a sealed packet for the fish to steam in. I find the best way is to use two pieces of foil – lay one on the worktop and then one over the top once you have added all your ingredients, then go round and pinch the two edges together tightly to make a packet with enough room for the steam to circulate.
• Give the fish 10 minutes to soak up some of the flavours before baking in the oven for 12 minutes on an oven proof dish.
• Carefully open the foil packet being careful to burn your fingers, serve with rice and some extra stir fried pak choi.

Red Pepper Rice

This rice dish is full of taste and texture and can easily be adapted to your own taste. Chopped celery would work well, as would fresh peppers, sliced mushrooms or cherry tomatoes. It’s lovely eaten hot, warm or cold making it an excellent choice for a BBQ or buffet. I served it with Crispy Salmon Tacos and Guacamole.

I always have a jar of roasted red peppers in the fridge, as they’re good to put in salads, on sandwiches and through pasta sauces. Don’t just grab the expensive ones from the supermarket – discount shops like B&Ms and Quality Save always have the same ones for less than a pound.

As part of a main meal, these quantities will serve 4 with leftovers.

Ingredients:

• 1 mug long grain rice
• 2 mugs of boiling water
• 1 stock pot or cube
• 1 roasted red pepper
• 200g sweetcorn (tinned or frozen)
• 1 tablespoons red pepper paste
• Few dashes of tabasco
• 2 spring onions
• Large pinch of salt

Method:

• In a large saucepan, heat a tablespoon of oil and fry the rice for 2/3 minutes.
• Add the water and stock cube, then put the lid on and turn the heat to medium.
• Slice the spring onion and roughly chop the red pepper. Drain the corn (or thaw if you’re using frozen) and put everything in to a bowl ready for adding to the rice once it’s cooked.

• Once the rice has absorbed all the water (about 12 minutes), take the pan off the heat and allow to cool slightly.
• Add the corn, pepper and onion along with the red pepper paste, tabasco and some salt.
• Mix well and taste to check seasoning and balance of flavour.
• Add more salt or tabasco to taste, then set aside until ready to serve.

So easy, junk free and less than a pound per portion. Great with tacos!

Skinny Chilli con Carne

With just 3 weeks to go until our first family holiday, I have bikinis on my mind! For last night’s tea I thought I better be reasonably healthy but didn’t want to compromise on taste. I’d also had a long day so wanted to make tea as easy as possible.

Ingredients:

• Steak Mince 500g (extra lean makes this recipe skinny, but any beef mine can be used if you’re not counting)
• 1 large onion or 2 small
• 2 Peppers – any colours you like
• 2 tins of good quality chopped tomatoes (this does make a difference)
• 1 tin of good quality kidney beans (I think Napolina are the best)
• 2 heaped teaspoons of chilli power
• 2 heaped teaspoons of cumin
• 2 beef stock cubes
• 2 tablespoons of oil for frying

 

Method:

• Chop the onion and peppers into small chunks.
• Heat the oil in a deep enough pan, I use a casserole dish but anything deep enough to hold all the ingredients is fine.
• Add the onions and peppers and fry for a couple of minutes.

• Add the mince and keep stirring until it has browned evenly all over.
• Crumble in both OXO Cubed and add the cumin and chilli powder.
• Give the pan a good stir to ensure all the mince has had a good coating of the spices.

• Add both tins of chopped tomatoes then half fill one tin with water and add to the pan.
• Drain kidney beans and stir through.

• Season well with salt and pepper, turn the heat down to simmer and cook for around 45 mins to an hour, stirring frequently.

Chilli can be served with pretty much any side! Rice, chips, pittas, tortilla wraps, or tortilla chips!!

To make it extra special top with any of the following (or all of them), Cheese, spring onions, sour cream, salsa, guacamole and jalapenos!