Tuesday, 13 June 2017

Moroccan lamb (Slimming World friendly)

I am so lucky to have a wonderful butchers near where I work and all their meat is from local farms. Find them here ... http://cigmynyddcymru.co.uk/ and so when I was asked to cook at a food festival I knew I wanted to make something using their local lamb.

 I love the Moroccan flavours in this dish and it's really easy to make, I served it with some couscous with pomegranate seeds and a tomato and red onion salad. It went down really well with my family and I'm hoping everyone at the food festival will love it too.

The harissa paste is easily available in most supermarkets I bought mine in ASDA it gives a little heat don't worry it's not very hot just a nice warmth. The apricot jam might sound like an odd ingredient but it's a personal thing I'm not keen on fruit in savoury meals so by using the jam it just adds the flavour without the pieces of fruit but feel free to add chopped apricots if you prefer.


The food festival is in Torfaen (Big Pit) in South Wales on Sunday 18th June the link is here  https://museum.wales/bigpit/whatson/9485/Fathers-Day-FEASTival-/
if you are local and free on Sunday pay me a visit !


Moroccan Lamb 

1 kg lean diced lamb
2 onions (sliced)
2 cloves garlic (crushed)
1 tbsp ginger paste (grated fresh ginger or from a jar)
1 tbsp harissa paste
1 can chopped tomatoes
2 tbsp tomato puree
3/4 pint vegetable stock (from a cube is fine)
1 can chickpeas (drained)
1 tbsp apricot jam
salt and pepper
low calorie spray oil (or use rapeseed oil and syn it if you prefer)


Place a large deep frying pan or large saucepan over a medium/high heat and spray with oil. Add the onions and fry for a few minutes until soft and slightly browned then add the lamb and the ginger and garlic. Cook until the lamb is coloured slightly and not pink anymore.

Add the harissa paste. stir well and cook for five minutes making sure everything is coated with the paste. Add the stock, tomatoes and tomato puree. Bring to a boil then reduce the heat and simmer for 20-30 minutes until the sauce has reduced down and thicker, Add 2 tsp salt and a tsp of pepper, stir well and taste you might need a little more seasoning. Stir in the tbsp of apricot jam and add the drained chickpeas. Stir well again and just cook for another five minutes.


Serves 4 at 2 syns per portion.


Saturday, 10 June 2017

One pot cheesy sausage macaroni

This recipe is so easy and simple to make, I have made other one pot pasta dishes before and they have always turned out well but this is the winner. The secret to this one is the HECK smoky paprika sausages by using them you don't need to add any other seasonings not even salt and pepper unless you want to.

If you can't get the HECK sausages then you can use other sausages and just add 1 tsp smoked paprika and salt and pepper to taste.


One pot cheesy sausage macaroni 


1 pack HECK smoky paprika sausages (skins removed)
1 carton (400g) passata
1 pint beef stock (from a cube is fine )
250g dry macaroni
2 red peppers (diced)
200g half fat grated mature cheddar
low fat spray oil


Spray a large saucepan with spray oil and put the sausages in. Over a medium heat stir the sausages and break them up into small pieces and cook until browned you can add a little water if it starts to stick.

When the sausages are slightly browned add the peppers and fry for another two minutes. Next add the passata, beef stock and macaroni. Bring to the boil then reduce to a simmer, Put the lid on and cook for 20 minutes. Taste to check if the pasta is cooked it will still be a little firm but thats ok. Remove from the heat, take off the lid and stir in the grated cheese. Mix very well and then replace the lid and leave to stand off the heat for five minutes.



Serves 4 using cheese as your healthy extra it's 1 syn per portion.



Sunday, 4 June 2017

Mediterranean roasted vegetables (Slimming World friendly)

I love roasted vegetables in the Summer they are perfect when you are fed up of salad and a great way to get more vegetables in your diet. You can use pretty much anything you fancy but I always make sure there are onions and tomatoes in there somewhere. It's especially good if you know anyone who grows their own vegetables as you can happily throw in any vegetables they have a glut of. You can vary the vegetables according to what you like.

It's also great for using up bits and pieces of vegetables you have left in the salad drawer tomatoes that have gone a bit soft, peppers that have started to go brown etc of course you cut off any manky bits but as they roast they go lovely and sweet.

I made these in the pictures when I was on holiday in Spain as I was lucky enough to buy loads of lovely vegetables in the local markets. I served them with a simply roast chicken and a jacket potato.


Mediterranean roasted vegetables


1 aubergine
1 courgette
1 red onion
4-6 tomatoes
2 peppers
2 cloves garlic (crushed)
2 tsp dried oregano
1 tsp salt
1 tsp pepper
low calorie spray oil


Pre heat your oven to Gas 6 /200/400

Spray a roasting tin or large shallow dish with the spray oil, Chop all the vegetables in evenly sized pieces and place in the dish.
Add the crushed garlic, salt, pepper and oregano. Mix everything together really well and spray again with the oil.

Place in the oven and roast for 30-45 minutes stirring around halfway through until the vegetables are soft and browned.


Syn free