Righteous Recipes

Halloumi Meatballs

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I make a big batch of these and freeze them, so feel free to reduce the amount of ingredients if you want to make a smaller batch.

These were baked in the oven, but you could cook them in an air fryer or fry in a pan if you find this easier.

I used a mix of minced beef and pork, but lamb works well and you can also swap out the herbs for what you have (parsley and dill are nice combo to use).  Breadcrumbs soaked in milk help keep these moist, and I’m going to say it again, but always have a bag of breadcrumbs in the freezer.  It makes recipes like this super quick and easy.

These are great with sweet potatoes/rice and veggies if you’re doing meal prep, or in meatball subs.

Ingredients

800 Grams Minced Beef

500 Grams Minced Pork

75 Grams Breadcrumbs

150 Mls Milk

3 Cloves of garlic

1 Tsp Black pepper

1 Tsp Smoked paprika

1 Egg

2 Tbsp Mixed herbs (I used mint and oregano)

Method

  • Line 2 large baking trays with tin foil or bsking parchment
  • Add the milk to the breadcrumbs and allow to soak in
  • Add all the ingredients in a large bowl and mix with your hands until all the ingredients are well combined
  • Lift enough of the mix to make a meatball about the size of a golf ball and set on the lined tray.  Continue doing this until you have used up all the mix
  • Put the trays into the fridge and chill for 20-30 minutes
  • Preheat the oven to 180 degrees Celsius
  • Bake meatballs for 25-30 minutes (or until cooked through).  If you are freezing some of these allow to cool complete before freezing

Cranberry and Hazelnut Muffins

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Trapped at home on rainy miserable Saturday with a shitty cold I wanted something sweet but couldn’t face going out and having change out of my oodie (if don’t have one yet, get one they are fantastic in cold weather (I’m not advertising, but if any oodie makers would like to send me one I wouldn’t say no).

Anyway, after raiding the cupboards this is  what I came up with and they were delicious. I used Greek yoghurt because I has some that needed to be used up but could also use milk instead.  If you’re lactose intolerant you could swap the dairy for the same volume of stewed apple or mashed banana.  I’d also recommend toasting the hazelnuts in a dry pan first.  Its not mission critical if you’re pushed for time (or just can’t be arsed) but it does make them even tastier.

Makes 12

Ingredients

200 Grams Self raising flour (or 200 Grams of plain flour qnd 2 teaspoons of bsking powder if you don’t have self raising flour)

100 Grams Sugar

2 Eggs

200 Grams Yoghurt

50 Grams Hazelnuts

50 Grams Dried cranberries

100mil Oil or Melted butter

Method

  • Preheat the oven to 200 degrees Celsius and line a muffin tin with muffin cases
  • Add all the dry ingredients to a large bowl
  • Mix all the wet ingredients together and mix well until fully combined
  • Stir the wet ingredients into the dry ingredients and mix well making sure that the fruit and nuts are evenly distributed throughout the batter
  • If you have one of those fancy ice cream scoops you can use it to evenly distribute the batter into the muffin cases.  I dont have one. So I just used 2 dessert spoons to scoop and then scrape the batter in the cases.
  • Bske for 20-25 minutes and allow to cool.

Spaghetti with Smoked Salmon

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I had this in a restaurant a couple of months ago and couldn’t stop thinking about it, so I had to make my own.  I originally had this made with tagliatelle, but I only had spaghetti at home, so use what you have.

Serves 2

100 Grams Spaghetti (dry weight, cook according to the instructions on the packet)

100 Grams Smoked salmon(roughly chopped, or many supermarkets sell smoked salmon trimmings, which is ideal for this and mucu cheaper)

1 Tbsp Tomato puree

1 Clove of garlic (finely chopped)

Knob of butter or 1 tbsp of oil

100mil Double cream

Black pepper

Method

  • Cook the pasta according to the instructions on the packet
  • In a large pan, heat the butter/oil and add the garlic, cook for 20-30 seconds (do not allow to brown)
  • Add the tomato puree to the pan and cook for 1-2 minutes before adding a  ladleful of the starchy water the pasta is cooking in to the pan and stirring well.
  • Pour the cream into the pan and stir well, cook for another 2-3 minutes until the cream starts to thicken.
  • Stir in the smoked salmon to warm through, before adding the drained pasta and stir into the sauce
  • Serve immediately topped with a couple of grinds black pepper

Easy Autumn Granola Pots

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Spiced apple is the taste of autumn for me, but if its not your thing, you can swap it for other fruit.  If you’re vegan you can swap out plant based yoghurt for Greek yoghurt.

I’m always shocked at how much fancy coffee shops charge for those individual pots many of us grab for a quick breakfast on the way to work .  This recipe makes 4 generous portions for less than the cost of one of the granola pots you buy at well known coffee shops.  A bit of time at the start and you have tasty, healthy, grab and go breakfasts for during the week at a fraction of what you’d pay in a chain cafe

Make 4 portions

For the spiced apple layer

4-6 Dessert apples, (peeled, cored, and chopped into 2cm chunks)

1 Tsp Ground cinnamon

1 Star anise

For the yoghurt layer

2 Tbsp of Greek yoghurt per person

For the granola

50 Grams Porridge oats

15 Grams Desiccated coconut

15 Grams Pumpkin seeds

20 Grams Hazelnuts

1Tbsp Oil

1Tbsp Maple Syrup

25 Grams Dried fruit (use any type you like)

Method

Put the chopped apples and spices in a large pot with a splash of water and simmer until the apple starts to break down (I like to keep a bit of texture). Remove from the heat and allow to cool.

Preheat the oven to 200 degrees (Celsius)

While the apple is simmering, mix all rhe ingredients for the granola in a bowl (except the dried fruit, I add this when this when the granola comes out of the oven, or else I find it gets tough and can burn easily)

Transfer the granola to a baking sheet and bake for minutes, stir well as the outer edges will brown more quickly and return to the oven another 5 minutes.  When toasty and golden brown remove from the oven allow to cool.

To assemble each pot, put a quarter of the cooked apple in a jar/container, top with 2 tablespoons of Greek yoghurt and the sprinkle the granola mix on top

Extra Protein Chicken and Spinach Cannelloni

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This dish would normally be made with a rich bachamel sauce full of butter, which while super tasty isn’t the healthiest.

The sauce in dish is thickened with pureed cannellini beans which still provide creaminess but also adds more protein to the dish (you’ll need either a blender or food processor for this part).

Serves 6

Ingredients

350 Grams Cooked chicken (shredded)

150 Grams (Frozen weight) Frozen Spinach (thaw, and squeeze out as much liquid as possible)

400 Gram Can of Cannelini beans (drain off any liquid in the can)

1 Tsp salt

2 Leeks (finely sliced)

2-3 Cloves of Garlic (Finely chopped)

1 Tablespoon Oil

12 Cannelloni Tubes (buy the sort that don’t need pre-cooked)

150 Grams Cheddar Cheese (Grated)

750 Ml Milk

Large handful of chopped parsley

Method

Pre-heat the oven to 180 degrees (Celsius)

Heat the oil in a large pan, add the leeks and cook over a gentle heat until they start to soften. Add the garlic and cook for another couple of minutes (don’t allow the leeks or garlic to brown)

Add the beans to a food processor or blender (if you have an immersion blender add them to a deep container), and half the milk. Whiz until the beans have started to break up, then add the cooked leeks, salt and garlic and the rest of the milk and whiz until smooth. Test the seasoning and add more salt and a little black pepper if you think the sauce needs it).

In a large bowl mix the shredded chicken and spinach together, add one third of the sauce to the chicken and mix well

Take a large oven proof dish and cover the base with one third of the sauce.

Fill the pasta tubes with the chicken mix. (You can use a teaspoon to do this, but thought it was easier to do it with my hands).

Lay the filled pasta tubes in the oven proof dish on top of the sauce. Cover the tubes with the remaining sauce and sprinkle the top of the dish with parsley and grated cheese.

Bake for 45 minutes until golden brown.

Cheese and Onion Tear and Share Bread

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Serves 8

500 Grams Strong White (bread) Flour

1 Sachet dried yeast

350Mil Luke warm water

1 1/2 Tsp Salt

1 Onion (cut in half and finely sliced)

125 Grams Grated Cheese (I used 100 Grams of mature cheddar and 25 Grams of parmasan, but use any combination you have)

1 Tsp dried Thyme

Black pepper

1 Tsp Oil

  • Stir the yeast into the luke warm water
  • Add the salt and flour to a large bowl before pouring in the yeast mix and mixing well until it forms a dough
  • If you have a mixer with a dough hook, mix for 5 minutes.  If you don’t, turn the dough onto a floured surface and knead for 10 minutes
  • Transfer the dough back to a bowl that has been wiped with a little oil. Cover the bowl with a tea towel and and prove for 1 hour
  • When the dough has proved, uncover and hit it a punch to knock out the air and then form it into a ball
  • Turn onto a floured surface and with a rolling pin (or wine bottle if you don’t have one) roll out the dough into a rough rectangle 12cm x 24cm
  • Sprinkle the surface with the grated cheese, finely sliced onion, thyme and black pepper
  • Roll the dough into a sausage shape (using the long side of the dough)
  • Cut the dough into 8 equal sized slices
  • Line a spring form baking tin with parchment (scrunch the sheet up first, it makes it easier to spread out)
  • Place the slices of dough into the tin in a circle, cover the tin with a tea towel and prove again for 15 minutes
  • Preheat your oven to 200 degrees Celsius
  • Bake the bread for 35-40 minutes until golden brown
  • Serve while still warm (your kitchen will smell amazing)

Sausage and Courgette/Zucchini Pasta

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Quick, cheap and easy weeknight dinners are the best.

I had forgotten to go food shopping and whisked this up with some sausages that needed to be eaten before their use by date and a big courgette that was hanging about the fridge.

Serves 2

100 Grams Dried pasta (or more or less depending on how hungry you are)

4 Pork sausages (skins removed)

1 Tbsp Olive oil

1 Large courgette (grated and as much water as possible squeezed out of the grated courgettes)

2 Cloves of garlic (finely chopped)

1/2 Tbsp Rosemary (finely chopped)

Salt and pepper

Grated parmasan to serve

Method

  • Cook the pasta as directed on the  packet until al dente
  • Heat the oil in a large pan before adding the sausages.  Break the sausages up with a spatula into small pieces and cook until it starts to brown
  • Add the grated courgette to the pan and cook for 5 minutes, stirring occasionally.  The courgette will start to breakdown becoming creamy, and when this starts to happen add the rosemary, garlic and a ladle full of the starchy water the pasta is cooking in to the frying pan and cook for another 1-2 minutes, the courgettes will have soften into sauce like consistency
  • Drain the cooked pasta, and to the pan, stir into the courgettes and sausages
  • Check the seasoning and add salt and black pepper if you think it needs it.
  • Sprinkle wth parmasan before serving

Coconut and Lentil Enthusiasm Soup

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My sister calls this enthusiasm soup (you throw everything you have at it). Meaning its a great fridge raid soup to make when it’s the week before payday and you have to use what you can find at home.

So feel free to make this your own based on what you have in the fridge/cupboards.  I was feeling kind of  lazy and chopped all the vegetables on a food processer which made this even quicker to make.

Ingredients

1 Tbsp Oil

1 Tsp Cardamon seeds

1 Tsp Nigella seeds (onion seeds)

1 Tsp Ground Ginger

1 Tsp Chilli powder

2 Cloves of garlic

1 Onion

4 Carrots

4 Stalks of celery

400 Mil Can of Coconut milk

1 Vegetable stock cube

50 Grams red lentils

Salt

Method

  • Heat the oil in a large pot, add the nigella and cardamon seeds and cook until they start to pop before adding the finely chopped vegetables to the pot and cook for 2-3 minutes
  • Add the lentils, a stock cube, and the rest of the spices to the pot and stir well.  Add 750 mil of water to the pot and bring to the boil. Reduce the heat and cook for 10 minutes.
  • Pour the coconut milk into the pot and stir well, cook for another 10 minutes.  Check the seasoning and add salt if you think it needs it.

Serve with crusty bread

Black Olive and Chilli Focaccia

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I made this as I needed to rage bake as I was totally pissed off.  Belfast has had far right knuckle draggers riot over the weekend and destroyed businesses owned by people who immigrated here for no other reason than the colour of their skin.  For the record, if you don’t know Belfast this is a tiny minority of fuckwits (many of whom had travelled here to start shit) and while these morons were destroying people’s livelihoods we also had the Feile (brilliant festival) with 10,000 people partying happily at an 80s-90s concert where everyone was welcome.

So at the weekends when you have a little bit more free time, make this and it takes time to prove while you get on with all those mundane tasks that steal your free time (yes laundry, I’m giving you serious side eye).  But hey, at least you have delicious freshly baked focaccia at the end of it all).

Ingredients

500 Grams Strong white flour

7 Grams Dried yeast

1 Tsp Salt

300-400 Mil Luke warm water

100 Grams Black Olives (well drained if in brine)

1 Large chilli pepper (sliced in 1/2 cm slices)

4-5 Tbsp Olive oil

Method

  • 1. Mix your yeast with 300ml of luke warm water and set to one side while you measure out the flour and add it to a large bowl
  • 2. Add a teaspoon of salt to one side of the (this will stop it coming into direct contact with the yeast and killing it). Make a well in the centre of the flour, add two tablespoons of olive oil and the water and yeast mix.
  • 3. Mix well, you may need to add more water, your dough should be quite soft and sticky, but not super wet
  • 4. Turn your dough onto a floured surface and knead for 5-10 minutes. If you have a mixer with a dough hook you can also use this, but I enjoy kneading the bread
  • 5. Clean the bowl you were using, (I always give the bowl a quick wipe with a little oil to stop your dough sticking). Put your dough back in the bowl and cover with a tea towel and prove for one hour
  • 6. Grease an 8 x 12 inch tin with some olive oil and transfer the dough from the bowl to the tin. Stretch the dough out to fill the tin. Cover with a tea towel again and prove for 45 minutes
  • 7. Pre-heat your oven to 220 degree (Celsius). Remove the tea towel from your baking tin, and with your finger tips press little dimples into the dough. Gently press the olives and chilli slices into the dough
  • 8. Sprinkle 2 tablespoons of olive oil across the top of the dough.
  • 9. Bake for 20 minutes, until golden brown. Allow to cool in the tin for 10-15 minutes

Creamy Lemon Spaghetti

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Everyone needs a couple of different quick and easy pasta recipes.

This is great for lunch, or if you want it for dinner you can add some prawns or cooked chicken to make it more substantial

Serves 2

200 Grams Dried Spaghetti or other pasta (you can increase/decrease depending on how hungry you are)

1 Lemon (zest and juice)

1 Clove of garlic (finely chopped)

Salt and pepper

50 Mil Double/heavy cream

Knob of butter or tablespoon of olive oil

1 Tbsp Chopped herbs (I used basil, but parsley or tarragon also works well)

Grated parmasan to serve (optional)

Method

  • Fill a large pot with boiling salted water and cook your pasta according to the instructions on the packet
  • In a large pan, heat the butter/oil and gently fry the garlic making sure not to let it brown
  • Add the lemon juice and zest to the pan and cook over a gentle heat for 1 minute, add the cream and increase the heat until the cream starts to reduce
  • Take a ladle full of the water the pasta is cooking in and add it to the sauce (the starchiness in the water will help the sauce stick to the pasta), continue cooking until you are happy with the thickness of the sauce
  • Drain the pasta and add it to the sauce along with the chopped herbs and stir well.  Check the seasoning and add salt and pepper if you think it needs it
  • Transfer to plates and sprinkle with grated cheese