Lamb koftas, chorizo casserole, a feta pesto tart and chicken pot pies

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Four great new easy-to-make dinner recipes from Sarah Banbery


Easy Lamb Koftas

Serves 4

Ingredients

500g lamb mince

½ tbsp ground cumin

1 red chilli, deseeded and finely chopped

2 tbsp tomato puree

Mint leaves, shredded

Natural yogurt

4 large flour tortillas

1 small red onion, peeled and finely sliced

shredded iceberg lettuce

1 lemon, quartered

4 tomatoes, roughly chopped

Method

1 Preheat the grill.

Mix the lamb, cumin, chilli and tomato puree with plenty of seasoning – using your hands is easiest. Divide mixture into four and shape each portion into three meatballs – arrange on a baking tray.

Grill for 12 – 15 mins, turning halfway, until golden and cooked through. 

Mix the mint with the yogurt and season – serve the koftas with the warmed wraps, onion, yogurt, lettuce and tomato with the lemon to squeeze over.

Smokey Chorizo Casserole

Serves 4

Ingredients

2tsp olive oil

½ tsp sweet smoked paprika

2 red onions, peeled & sliced

350g chorizo ring, cut into 1cm rounds

400g tin chopped tomatoes

2 sweet potatoes, peeled and cubed

220ml vegetable stock

400g tin butter beans, drained

bunch fresh coriander, chopped

Method

1 Heat oil in a large pan or flame-proof casserole over medium heat. Add the onion and paprika and fry for 5 – 10 mins until the onion is soft – add the chorizo and fry for a further 5 mins.

Add the tomatoes, sweet potatoes and stock – cover and simmer for 15 mins. Add the butter beans  and simmer for a further 5 mins, uncovered, until sweet potato is tender and the sauce is thick.

Season well and stir through the coriander – serve with crusty bread.

Feta Pesto Tart

Serves 4

Ingredients

320g sheet ready-rolled puff pastry

4 tbsp basil pesto

250g Feta cheese, crumbled

2 bottled red peppers, drained and sliced

Egg yolk, beaten

Rocket leaves to serve

Method

1 Remove the pastry from the fridge 20 mins before you wish to use it and preheat oven to 200°C/Gas 6.

Unroll the pastry on to a baking sheet and score a border 2.5cm in from the edge – prick the pastry with a fork inside the border.

Spread the pesto in an even layer inside the border, then scatter over the feta cheese and lay over the red pepper strips – brush the pastry border with the egg yolk and bake for 20 mins until the pastry is risen and golden.

Scatter over the rocket and drizzle with extra virgin olive oil. 

Chicken and leek pot pies

Serves 4

Ingredients


25g unsalted butter

3 leeks, washed, trimmed and sliced

½ bunch chives, chopped

400g cooked chicken cut into bite-sized chunks

1 tbsp Dijon mustard

100ml double cream

320g ready-rolled puff pastry

1 egg, beaten

 

Method

1 Preheat the oven to 190˚C/Gas 5; remove the pastry from the fridge.

2 Melt the butter in a large frying pan and cook the leeks on a low heat, covered, for 8 – 10 mins until really soft. Remove from the heat and stir in the chives, chicken, mustard and cream – season well and spoon into individual pie dishes.

3 Unfurl the pastry on a lightly floured surface and use a saucer to cut out circles for the pie tops. Place on top of your filled pots, trim to fit, crimp the edges and brush with the beaten egg to glaze.

4 Cook for 25 mins until the pastry is golden and the filling is piping hot.

 

 

 

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