Midweek days are bad enough without having to come home starving and rummage through the cupboards trying to decide what to eat, and that doesn’t even take into account the time spent waiting for the food to cook. We know the struggle so that’s why we’ve chosen five simple meals that can be cooked in less than 30 minutes. Your midweek made easy!
Avonmore Burrito Bowl
This Avonmore Buritto Bowl is one of our favourites to cook after a long day at work. Not only does it taste great but you can add in or take out whatever ingredients you want and it’ll be cooked in less than a half an hour.
4 large chicken breasts, sliced into thin strips or chunks
1tsp of garlic powder
1tsp of cumin
1tsp of paprike
Bunch of coriander
1 tin of sweetcorn
1 jar of salsa/pico de gallo
1 tin of beans (these can be kidney/mixed or pinto)
300g of brown rice
1 tablespoon of oil
1 tub of Avonmore Sour Cream
Guacamole Dip (optional)
1. Rub the chicken into the seasoning of paprika, cumin and garlic powder and fry off in a pan with the oil.
2. As this is cooking, boil the rice and cook. When cooked, garnish with the chopped coriander and a squeeze of lime juice.
3. In a large bowl, add the chicken portion and rice and accompany with the corn, salsa, beans and (optional guacamole) enough to serve four individual portions and serve!
Epic Vegan Carbonara in 5 Minutes
If you’re a vegan or vegetarian on-the-go, then this is the dish for you. This The Happy Pear recipe is packed with delicious flavours and nutrition. See, fast food doesn’t have to be bad for you!
200g wholewheat pasta
2 cloves of garlic chopped finely
2 tbsp oil
2 red onions
100g soaked cashew nuts
300ml non dairy milk
pinch of nutritional yeast
1 tsp liquid smoke
1 tsp salt
Handful of shiitake mushrooms
1 1/2 tbsp liquid smoke
Chilli flakes and basil to garnish
1. First, cook your pasta according to the instructions of the packet
2. To make your sauce, blend together the soaked cashews, soy milk, nutritional yeast, 1 tsp liquid smoke and salt.
3. Heat 2 tbsp oil of the pan and the add you finely chopped garlic and red onions and cook until the garlic starts to brown.
4. Next, add the mushrooms to the pan and as they start to cook add in 1.5 tbsp liquid smoke and a small bit of the sauce.
5. Mix the pasta along with some of the pasta water into the pan and as it starts to stick and the rest of the sauce.
6. Garnish with some vegan cheese, chilli flakes and basil if you wish!
Golden Irish Eggs Frittata with Salmon and Leek
If comfort food is what you like to eat most after a day at the desk, then this Love Irish Food fish recipe has got everything you need. The dish serves six people so would also be great for a family.
8 large Golden Irish Eggs
2 leeks, finely chopped
1 tablespoon of Lakeshore rapeseed oil
150ml of milk
45g/12 oz smoked salmon
O Hanlon Herbs Dill
Salt & black pepper
1. Preheat the oven to 180°C (355°F/gas mark 4).
2. Cook the chopped leeks in the oil on a low heat. Sauté for 3-5 minutes until translucent.
3. Line a square 8-inch ovenproof dish with greaseproof paper.
4. Arrange the leeks and salmon evenly in the dish.
5. Whisk the eggs and milk in a bowl.
6. Pour over salmon and leeks.
7. Season with salt and pepper.
8. Bake for 30 minutes until golden and set in the centre.
9. Serve with fresh salsa of O Hanlon Herbs Dill and chopped cucumber , dressed with lemon juice.
Healthy Chicken Caesar
Salads are great for when you’ve had a big lunch and just want a light snack at dinner time. This Jamie Oliver chicken Caesar recipe is full of flavour and you can even throw on some extra chicken fillets and have the left overs for lunch the next day.
15g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
white wine vinegar
extra virgin olive oil
1 small red onion
½ a small cauliflower (300g)
1 romaine lettuce
1 sprig of fresh rosemary
2 x 120 g free-range skinless chicken breasts
1 thick slice of wholemeal bread
1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.
Penne with tomatoes, chorizo and cream
Pasta is one of our kitchen cupboard staples and can work well in so many recipes. This Avonmore dish is the perfect dinner and will keep you fuller for longer.
450g/1lb Penne Pasta
25g/1oz Avonmore Butter
1 tsp finely chopped rosemary
700g/11/2 lb fresh ripe tomatoes, peeled,seeded and diced
Salt and freshly ground pepper
sugar, pinch of
175-225g/6-8oz chorizo or kabanossi sausage
pinch crushed chilies
125-175ml/4-6 fl oz Avonmore Cooking Cream
3 tbsp finely chopped flatleaf parsley
4 tbsp freshly grated parmesan
1. Melt the butter in a sauce pan, add chopped rosemary and diced tomatoes.
2. Season with salt and pepper and sugar.
3. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
4. Slice the sausage into 5mm/1/4in rounds and add to the pan with the crushed chilies.
5. Add the cream and two tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
6. Cook the pasta until it is ‘al dente’, drain and stir into the sauce with the grated parmesan.
7. Sprinkle with remaining flatleaf parsley, and serve.
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