Easy, cheap and delicious recipes for your Super Supper
24 November 2015
Hosting a dinner party is really fun, and we always want to cook something tasty.
We’ve chosen three of our favourite dishes below, that also happen to be light on the pocket, and reasonably quick to cook.
They’ve been put together by ‘Our Kitchen’ a cookery project at our Bells Piece service in Farnham.
Chicken, lentil and spinach curry — serves 4
- olive oil
- 400g minced chicken or turkey
- 2 sliced onions
- 2 tbsp curry paste
- 100g uncooked red lentils
- 400g chopped tomatoes
- 2 handfuls fresh spinach
- 2 tbsp natural Greek yoghurt
- Heat a little oil in a pan and then fry the mince and onions for 5 minutes, until the mince is brown all over and the onion is tender.
- Add the curry paste and cook for 1-2 minutes, then stir in the lentils.
- Add the tomatoes, then fill the empty tin with warm water and tip the water into the pan. Now stir well and bring to the boil. Boil rapidly for 10 minutes and then reduce the heat to simmer for further 15-20 minutes, until the lentils are soft.
- Just before serving stir in the spinach and the yoghurt. Serve with boiled rice.
Turkey burgers – serves 4
- 500g turkey mince
- ½ red onion, grated
- 1 garlic clove, crushed
- 2 tsp Madras curry powder
- 1 handful chopped coriander
- 1 egg yolk
- salt and pepper
- 1 tbsp sunflower oil
- 4 pitta pockets
- In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, and then shape into 4 flat burger patties.
- Heat the oil in a frying pan over a high heat, then cook the burgers for 5 minutes on each side or until cooked through. Toast the pitta breads.
- Fill the pitta with salad and a burger and serve.
And not forgetting pudding…
Hot cross bun and butter pudding – serves 4
- 40g low-fat spread
- 4 reduced-fat hot cross buns
- 75g ready-to-eat apricots, chopped
- 3 eggs
- 675ml semi-skimmed milk
- 2 tsp vanilla extract
- 75g Demerara sugar
- Grease a small baking dish with some low-fat spread. Cut the hot cross buns in half and spread with the remaining low-fat spread. Arrange them in the dish with the chopped apricots.
- Crack the eggs into a bowl. Add the milk and vanilla extract and then beat together. Next stir in the sugar, allowing a few minutes for it to dissolve. Pour over the hot cross buns and cover. Leave to soak for 20 minutes.
- Pre-heat the oven to 180°C fan/gas mark.
- Uncover the pudding and bake for 35-40 minutes, until it is set and golden brown. Serve with low-fat custard.
Klara Wertheim is an events officer at Leonard Cheshire Disability