The Lockdown Larder – Friday Night Freezer Rice with Cheeky Chorizo

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Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family! 

Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock. 

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.

Method:

  1. Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
  2. Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
  3. Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
  4. Pour the stock into the pan and give it a good stir
  5. Add you frozen veg and tomato puree or harissa paste with the dried herbs
  6. Give another good stir, bring to the boil and then simmer lid on for 10mins
  7. After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
  8. Serve with a few olives and fresh lemon slices if you have
  9. Dig in!

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Say Happy Valentines with Austrian Butter Biscuits – Iced with Love

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Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.  

These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…

Inspired by Austria – Maya’s Butter Biscuits

Happy Valentines

x

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Serves: 4

Prep: 15mins
Cook: 8 – 10 minutes

Ingredients: 4 pork chops (fat removed), 3 heaped tbsp. of PAN or other maize flour, 2 eggs, 1 heaped tbsp. of flour, 1 tsp of oregano good mil of salt and pepper, oil for frying

For the green sauce: 1 small avocado, 1 small bunch of coriander chopped 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), juice of 1 lime, pinch of salt.

Method:

  1. Make sure all fat is removed from the pork and bash with a rolling pin to thin the chops
  2. Mix the PAN flour with the oregano and salt and pepper and set aside until ready to use
  3. Coat each chop in the flour, then the egg, then the PAN mix, pressing the mixture into the chops so that are coated fully
  4. Put the chops aside until ready to fry while you make your Avocado Green Sauce
  5. To make the sauce blitz all ingredients in the food processor and add seasoning to taste, if the sauce is too thick add a little more oil or lime juice
  6. Heat some oil in a pan and cook your pork for 4 minutes each side or until it starts to turn golden brown
  7. Serve with the green sauce over the top, I also added roast sweet potatoes and a green salad but you can add whatever accompaniments you like.
  8. Enjoy!

Now for the hard part…

As violence, political and economic instability continues in Venezuela, it is estimated that 3 million people have fled their homes, with at least 1 million now based in nearby Columbia. This figure includes 300,000 children, some of whom are travelling alone leaving them incredibly vulnerable. It is predicted that by the end of 2019, this number will rise to 5.3 million.

Below are some stark statistic from Save The Children US, on the impact this current situation is having on children still in Venezuela:

  • 15% of school-age children are out of school
  • 16 out of 1,000 children die before their 5th birthday
  • 33% of people live in poverty
  • 13% of children suffer from stunting due to malnutrition

If you would like to find out more please visit: https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/venezuela

If you are still looking for some South American inspiration, take a look at the list of other recipes created here at FeastforFamine, including delicious recipes like Crab and Sweet Potato Fritters and Piri Piri Style Turkey Breast!

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado SaladInspired by

Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children, who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

  1. In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food.  Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering  urgently needed supplies and medical help, but more help is needed, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/africa/ethiopia

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x

It’s Nearly The Weekend…

So check out my egg recipes for breakfast and brunch ideas, from Yemeni Scrambled Eggs to Japanese Omlette with Pickles.

Click on the links below to create your favourite egg dish this weekend!

https://feastforfamine.blog/2019/05/27/inspired-by-japan-omlette-with-yellow-sauce-and-pickles/

https://feastforfamine.blog/2019/05/06/inspired-by-england-egg-and-bacon-oven-baked-muffins/

https://feastforfamine.blog/2019/04/08/indian-inspired-chickpea-dahl-with-eggs-and-homemade-raiti/

https://feastforfamine.blog/2019/02/18/inspired-by-yemen-scrambled-egg-with-green-beans-and-hot-spiced-yogurt-served-with-clove-and-cardamon-black-tea/

See you Monday x

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Looking for a super easy marinade for your chicken, then you need to try this, great baked in the oven or on the BBQ.

Makes: 16 wings

Prep: 10mins

Cook: 40mins

Ingredients: For the chicken wings; 250ml beer, 1 tbsp. runny honey, 1 tsp. English mustard, a little salt.

For the salad; 1 green apple, 1/2 cucumber, good squeeze of lemon juice, salt and pepper to taste.

Method:

  1. Combine the beer, honey and mustard and mix well
  2. Add your chicken wings and make sure they are submerged in the liquid
  3. Leave in the fridge overnight or for as least 4 hours
  4. Preheat your oven to 200f
  5. Take the chicken wings out of the marinade and place onto a baking tray, pouring a little of the marinade over to stop them drying out
  6. Sprinkle with a little salt and pepper and bake in the oven until golden brown but not burnt, (35-40mins), alternatively you could cook these on the bbq!
  7. To make your salad chop your cucumber and apple into chunks, mix together and add a good squeeze of lemon juice and salt and pepper to taste.
  8. Serve your chicken wings alongside the salad
  9. Enjoy!

To find out about the amazing work Save The Children Australia are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.au

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks