NG Four January/February 2020

Enchilada Lasagne
500g minced beef
1 courgette – fi nely chopped
1 carrot – grated, 1 large red onion – fi nely
chopped, 2 peppers – fi nely chopped
1 tin kidney beans in chilli sauce
1 small tin sweetcorn
500g passata, 100g tomato puree
2 x garlic cloves - crushed
2 x beef stock cubes
2 tsp oregano, 1 tbsp ground cumin
1 tbsp Worcestershire sauce
2 tsp chilli powder, 2 tsp dried chilli fl akes
1 tbsp paprika, 4 x tortilla wraps
1 x mozzarella ball – ripped in to pieces
80g cheddar - grated, Cooking oil
Preheat the oven to 160°C. Grease a
24cm spring form tin with oil and line the
bottom with greaseproof paper. Heat a
splash of oil in a pan, add the minced
beef to brown. Then add the vegetables
and garlic to the meat and mix well.
Turn down the heat and add the kidney
beans, sweetcorn, spices, stock cubes,
tomato puree, Worcestershire sauce
and passata to the saucepan and mix
well. Leave to simmer for 25 minutes
without covering.
Once the meat has cooked, and the
sauce has reduced, you need to layer up
the dish. Place a wrap at the bottom of
the lined tin. Place a layer of the meat
and veg on top. Continue this pattern,
ending with a layer of meat. Top with
grated cheese and mozzarella. Sprinkle
with a little paprika. Bake for 25 mins
until the cheese is golden. Once cooled
slightly, run a knife around the edge,
unclasp the spring form tin and carefully
lift the tin away. Cut a wedge, and
serve immediately!
Couscous with Roasted
Veg, Feta & Hummus
Dressing
Couscous – enough for 4 people
4 x peppers (mix of red, yellow, green)
2 x courgettes, 1 x aubergine
2 x red onions
olive oil & butter, squeezy honey
fresh basil, 125g pot hummus
3 tbsp Greek yogurt (plain)
½ lemon
feta cheese (optional)
salt & black pepper
Chop all veg into 2.5cm pieces. In
a bowl toss with 2 tbsp olive oil and
season well. Add to large baking tray
and roast at 230°C for about 30/40
mins. Check every 10 mins. They are
done when the veg is soft and slightly
charred. For the last 5 mins add a
squirt of honey and some chopped
fresh basil.
Cook couscous as per packet
instructions in an ovenproof dish.
Once all liquid absorbed – add juice of
half a lemon, butter and olive oil and
season with salt and black pepper. Mix
well and cover with foil. Bake in oven
for 10 mins (add 10 mins before veg
is fi nished).
Meanwhile make the lemon hummus
sauce. Whisk 3tbsp plain Greek yogurt
and juice of half a lemon with the
hummus and season to taste.
To assemble, spoon the couscous
onto a plate, top with the roasted veg
and drizzle the sauce over.
Optional – add some crumbled feta
cheese on top of the veg.
Sweet Potato &
Lentil Soup
2 tsp medium curry powder
3 tbsp olive oil
2 onions, grated
1 eating apple, peeled, cored and grated
3 garlic cloves, crushed
20g pack coriander, stalks chopped
thumb-size piece fresh root ginger
800g sweet potatoes
1.2l low-sodium vegetable stock
100g red lentils
300ml milk
Juice 1 lime
Put the curry powder into a large
saucepan, then toast over a medium
heat for 2 mins. Add the olive oil, stirring
as the spice sizzles in the pan. Tip in the
onions, apple, garlic, coriander stalks
and ginger, season, then gently cook for
5 mins, stirring every so often.
Meanwhile, peel, then chop the sweet
potatoes. Tip into the pan with the stock,
lentils, milk and seasoning, then simmer,
covered, for 20 mins. Blend until smooth
using a stick blender. Stir in the lime juice,
check the seasoning and serve, topped
with roughly-chopped coriander leaves.