NG14 January/February 2020

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Lunch Bunch 2019 Top 3 H Here at NGHQ we came up with a great idea last year. Fed up with the same boring salad every day, we decided that once a week (Wednesday) we would take turns to cook for the team. It has been a massive success and is still going strong. We have enjoyed soups, toasties, warm salads, risottos, noodles, jacket spuds and casseroles. Trying to pick a top three was really diffi cult. We all loved the sausage and bean casserole. The curried chicken noodle bowls were delicious. Jacket potatoes with homemade beans and chorizo blew us away. In fact, we have had a few stuff ed jackets and they were all amazing! It’s a challenge to keep coming up with new and original ideas, but we love it. I scour through my cook books every month looking for suitable dishes. Not too fi lling (we don’t want everyone to fall asleep!), easy to cook in a toaster, microwave or mini oven, and not too unhealthy. These girls like to watch their waist lines. The recipes opposite received the most votes and we hope you enjoy them as much as we did.
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.
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NG14 January/February 2020

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