family meals

Pork Chops with Sauerkraut

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I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.

I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.

The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.

Ready for the oven

Ingredients

4 Pork chops

500 Grams Sauerkraut (drained)

350 Grams Can of pineapple rings

Method

  1. Place pork chops in an oven proof baking dish
  2. Cover with the drained sauerkraut, and top with the pineapple rings
  3. Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes

Sausage Rainbow Tray Bake

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Loaded with packs of colour and flavour.

OK, the name of this dish is maybe a bit flouncy, but this is a really tasty and colourful dish, so I decided to go a bit whimsical.

One of the few upsides of the whole pandemic is that hopefully people’s behaviour is changing. More and more people are trying to support small local businesses, to help sustain them and avoid the lines in supermarkets.

I’ve starting going back to my local butcher, and found that they offer great value meat parcels. Part of the meat parcel I bought contained sausages, and I had to think about what I could do with them that was a bit more exciting than a sausage sandwich.

While I love food I don’t think you have spend hours slaving away to eat well. This recipe needs about 5-10 minute prep time at the start, and then the oven does most of the work while you get on with your life.

Throw it all in a dish and let the oven do the work

Ingredients

500 Grams Sausages (whatever flavour you like)

500 Grams Butternut Squash (cut into 2 cm cubes)

2 Red peppers (cut into 2 cm chunks)

1 Large or 2 small courgettes (cut into 1 cm think slices)

2 Large red onions (each cut into 8)

2 Tbsp Olive oil

1 Tsp Dried Thyme

Method

  1. Pre-heat your oven to 200 degrees
  2. Add the oil to an oven proof dish, and then add the butternut squash and time to the dish and bake for 20 minutes
  3. After 20 minutes remove the dish form the oven and add the other vegetables. Mix the vegetables to makes sure they are coated with the oil
  4. Lay the sausages on top of the vegetables and bake for 20 minutes, give the vegetables and sausage another mix and bake for another 10-15 minutes or until the sausage are browned. I like this served with crusty bread, but it also tastes good with mashed potatoes or rice.

Corned Beef, Potato and Onion Pie

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Simple and delicious dinner.

I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.

I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.

Cheap and simple ingredients make a really delicious filling

Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.

Use a loose bottom pie tin to make it easier to remove the pie.

Ingredients

For the pastry

225 Grams Plain flour

100 Grams Butter (cut into cubes)

Cold water

For the filling

300 Grams Potatoes (cooked)

1 Onion (finely sliced)

340 Gram Tin of corned beef

Salt and pepper

Method

  1. My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
  2. When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
  3. Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
  4. Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
  5. Mix the potatoes, corned beef, and onion together and season with salt and pepper
  6. Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
  7. Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
  8. Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
  9. Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
  10. Bake for 30-40 minutes or until the pastry is a deep golden brown

Halloumi Fajitas

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It’s not totally authentic, but it is totally delicious.

Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.

What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.

The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.

Mmm Melting cheesy goodness

Ingredients

200 Grams Halloumi (cut into 1,1/2 cm strips)

1 Onion (sliced)

1 Red pepper (sliced)

1 Yellow pepper (sliced)

2 Tbsp Vegetable Oil

1/2 Tsp Cumin

1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder

Method

  1. Add the spices and oil in a bowl and mix until thoroughly combined
  2. Preheat your oven to 200 degrees
  3. Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
  4. Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)

Vegetable Chilli

Seaneen's Sunnyside Kitchen2 Comments

I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.

This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.

Ingredients

1 Red pepper

1 Onion

2 Stalks celery

150 Grams Sweetcorn

400 Grams Cannelli beans (you can use whatever beans you have)

400 ml Passata

1 Tsp Ground cumin

1 Tsp Smoked paprika

1 Tsp chilli powder

2 Cloves of garlic (finely chopped)

1 Tbsp Tomato puree

1 Tbsp Olive oil

Method

  1. Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
  2. Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
  3. Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
  4. Simmer over a low heat for another 10-15 minutes, until the sauce has thickened

Sausage and Apple Pie

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In my quest to stop food hoarding I’m trying to work through stuff hiding in my freezer. I found a pack of sausage meat that had been been hanging about the freezer since Christmas.




I don’t usually buy sausage meat but the addition of caramelised onions and sweet apples make a scrumptious combination. I’ve included details of home made pastry, but you can use ready made short crust pastry if you prefer.

Ingredients

Pastry

255 Grams Plain flour

100 Grams Butter (cut into small cubes)

Cold water

1 Egg (beaten)

For the filling

450 Grams Sausage meat

2 Apples (cores removed, and cut into small chunks)

2 Onions (finely sliced)

1Tsp Dried thyme

1 Tbsp Oil

Salt and pepper

Method

  1. Add the flour and butter to a food processor and pulse until it looks like breadcrumbs (you can use the po”rubbing in method”, but a food processor is quicker
  2. Gradually add cold water to the mix until it comes together to form a ball. Wrap in cling film, and chill in the fridge for 30 minutes
  3. Add oil to a frying pan, add the onions and fry over a medium heat for 10 minutes until browned. Allow to cool
  4. Add the fried onions, thyme, chopped apples, salt, pepper and sausage meat to a bowl. Combine the mix with you hands until all the ingredients are evenly distributed
  5. Remove the pastry from the fridge and cut approximately a third off and set to one side. On a floured surface, roll out the remaining two thirds.
  6. Grease a loose base pie tin, and then line the tin with the rolled out pastry
  7. Add the filling, and then roll out the remain third of the pastry to form a lid
  8. Brush the edges of the pastry lining the dish with the beaten egg. Lay the pastry lid on top and trim any pastry hanging over the edge of the tin with knife. Crimp the edges of the pie with a fork
  9. Brush the top of the pie with beaten egg, and cut some slices in the lid to allow steam to escape
  10. Pre heat your oven to 190 degrees, and add a baking sheet to heat as well. Put the pie dish into the baking sheet and bake the pie for 50 minutes.
  11. Allow to cool on the tin for 5-10 minutes before removing from the tin

Keema Curry

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Serve will rice or flat breads.

It was the week before payday, and I was scanning round the kitchen for what I could make for dinner. I was lucky enough to find some minced lamb and frozen peas in the freezer.

This is may not be 100% authentic, but tasted great. It was even better the next day. A good spice cupboard can transform anything into a brilliant meal.

Serves 4-6

500 Grams Lamb mince

400ml Tin of tomatoes

250 Grams Frozen peas

1 Onion (Finely sliced)

2 Cloves of garlic (Minced)

4cm Piece of ginger (Grated)

1Tsp Salt

1 Tsp Cinnamon

1 Tsp Cumin

1Tsp Chilli powder (optional)

1 Tsp Ground Coriander

1 Tsp Gram Masala

1 Tsp Nigella (onion) seeds

1 Tbsp Oil (flavourless, like sunflower)

Method

  1. Heat the oil in a pan over a medium heat. Add the sliced onion, cook for about 15 minutes, stir as needed until caramelised (this adds loads of flavour)
  2. Take onions out of the pan and set to one side. Add the Nigella seeds to the pan cook for a for 2 minutes or until you hear them popping. Take care not to let them burn. Remove from the pan and a side with the cooked onions
  3. Add the lamb to the pan along with the other spices, and continue cooking and stirring until the lamb is browned
  4. Add the peas, tomatoes and onion and Nigella seeds to the pan
  5. Simmer for 15 minutes, adding some water if it’s getting too dry.
  6. Serve with rice or flat breads

Potato, Sausage, and Apple Skillet

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I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Garlic Bread Vegetable Bake

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I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown

Burrito Pie

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This is one of those brilliant comfort food dishes that you can make ahead and let it sit in the fridge for a couple of days. This also freezes brilliantly.

The original version of this dish was really meat heavy, so I tweaked it to add more vegetables to make it a bit healthier. Even with less meat it’s still really satisfying.

Burrito Pie

Serves 6

Ingredients

250 Grams Minced beef

100 Grams Mushrooms

1 Onion

1 Red pepper

400 Gram Can refried beans (these are really expensive, so usually I blitz a can of kidney beans along with a few àtablespoons of vegetable stock in a blender, which costs about a third of the price

2 x 400 Gram Cans of chopped tomatoes

100 Ml Vegetable stock

150 Grams Sweetcorn

125 Grams Black olives

1Tsp Ground Cumin

1Tsp Chilli flakes

1Tsp Salt

3 Cloves of garlic (minced)

1Tbsp Tomato Puree

Handful of chopped coriander

150 Grams Grated cheese (I used cheddar because this is what I had, but you can use which ever cheese you prefer)

6 Flour tortillas

Method

  1. Fry the minced beef, and when brown add the chopped onions, peppers, tomato puree and mushrooms, cook until tender.
  2. Add the beans, sweetcorn, olives, chopped tomatoes, vegetable stock, salt, chilli flakes, garlic and cumin
  3. Simmer over a medium heat for 15-20 minutes, until this mixture has thickened
  4. Preheat your oven to 200 degrees, and line an 8 inch spring form cake tin with parchment paper
  5. When the burrito mixture has thickened add the chopped coriander and check the seasoning
  6. Put enough burrito mix to cover a thin layer in the base of the tin. Add a tortilla and top with another layer of the burrito mix and sprinkle with grated cheese.
  7. Continue until you have used up all the mix and cheese. Bake for 30 minutes, and allow to sit in the tin for another 10 minutes before cutting. Serve with sour cream and salad