Chorizo & Black Bean Chilli

That’s right guys, I thought it is time for a mix up. Chicken and Chorizo… I mean, how many more of those are we going to see? Being in the kitchen is the place to get adventurous, try different flavour combinations and let your tastebuds run wild with deliciousness.

Ingredients:

  • I can black beans, drained and rinsed
  • 112g chorizo
  • 3 garlic cloves, roughly chopped
  • 1 can of chopped tomatoes
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • 1 tsp dried oregano

Method:

  1. On medium heat fry the chorizo and garlic in the olive oil for 3-4 minutes.
  2. Add the black beans and fry for two minutes.
  3. Then, add all the seasonings and cook for a further couple of minutes
  4. Put in the tomatoes, the Worcestershire sauce, mix well and cover. Leave to cook for 15 minutes and then serve. Optional: if too spicy serve with a dollop of natural yogurt.

Enjoy 🙂

Courgette, Halloumi & Tahini Salad

Autumn is just beginning which means courgettes are at their best. They’re often overlooked but this recipe gives them a leading role. Perfect for a quick and easy lunch.

Ingredients:

  • 1 courgette, sliced into rings
  • 115g halloumi, sliced into batons
  • Handful flat leaf parsley, finely chopped
  • 1 tbsp tahini
  • 50g fine bulgur wheat
  • 1/2 tsp lemon juice
  • 1/4 tsp dried mint
  • 1 tbsp water
  • 1 tbsp olive oil

Method:

  1. Preheat the oven to 200°C (fan) or grill at medium-high heat. Either using the same or two baking trays place the courgettes and halloumi into the oven or grill and leave for 10 minutes. Check after this time and flip both the courgette and halloumi. Cook for a further 5 minutes or so or until the courgette and halloumi are lightly- golden brown.
  2. Prepare the bulgur wheat according to the packet and set aside.
  3. Take a small bowl and mix the tahini and the tablespoon of water together thoroughly. Initially, it may look like it has separated but keep stirring and until they combine and the liquid thickens a little. Then add the lemon and do the same until fully incorporated.
  4. Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
  5. Take your dish of choice and start assembling all the components. Start with the bulgur at the bottom and then the courgette and halloumi, distributing both evening around the plate. Finally, drizzle over the tahini dressing and serve.

Enjoy 🙂

Sweet Potato Soup

Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.

To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.

Serves 2-3

Ingredients:

  • 1 large sweet potato, peeled and roughly chopped
  • 3 fresh tomatoes, peeled and roughly chopped
  • 1 inch piece of fresh ginger, peeled and roughly chopped
  • 1 medium sized white onion, roughly chopped
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 400ml water
  • 3 cloves of garlic
  • 1 vegetable stock cube (I used Knorr)
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Method:

  1. In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
  2. Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
  3. Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
  4. Pour in the water and give it a good mix.
  5. Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
  6. Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
  7. Put the soup back in the pan and give it a taste. Season with salt and pepper if required.

Best served hot.

BDB482FD-1872-4D7C-8F5F-E2443525748B