| Inspiration | Struggling with what to eat tonight? Here are some ideas
Struggling with what to eat tonight? Here are some ideas
This week we're cooking classic recipes with a twist, dishes you can get on the table in under 30 minutes, winter warmers, school holiday classics, mince, and a few nose to tail favourites.
Sometimes we all hit a cooking rut — and maybe, for you, that sometimes is now. We've done the hard work for you by collecting some of our favourite recipes for the week. Maybe you'll be inspired to give one a go!
We're into the last week of school holidays, and maybe you're running a little low on inspiration. Keep the kids happy with delicious pull apart beef, served with nachos, sour cream and coriander. The thing we love about this recipe is that it freezes well so can be cooked in batches and served up as needed!
If you're looking for another sure-fire family favourite to add to the rotation then look no further. Mince is a staple in Kiwi kitchens and we think this recipe puts a fun spin on it. Get the kids involved to help roll the sushi and you’ll have lunch or dinner served in no time - but don't expect leftovers.
Keeping with the mince theme, this hearty chilli con carne is another great recipe that you might want to consider this week. As with the pulled beef nachos, it freezes well so you can batch cook it. It does take a little time to create, but the slow-cooker does most of the work so you can just set and forget!
Short on time? This easy beef stroganoff from Allyson Gofton is a family favourite that'll be on the dinner table in under 30 minutes! It's also a perfect way to warm up over winter.
If you're looking to up your burger game this week (another mince-based recipe to make the shopping easier), then this Kiwi Burger is worth considering. It takes the classic flavours and ingredients (beef patty, tomato, lettuce, beetroot, onion, an egg and cheese) and adds an unexpected Kiwi twist by introducing Horopito pepper. It's worth trying, trust me!
Keeping with the unexpected twists, this recipe takes the classic lamb korma curry and does something a little different with it by using a lamb rack. Cooked to perfection under a quilt of curry and yoghurt and served embedded in a mild lentil-thickened sauce, it's a must-try!
Back in fashion after a few decades in the culinary wilderness, oxtail, with its gutsy flavour and gelatinous texture, makes a great cheap stew.
Last but not least, why not try something a little different and cook up a steak and kidney pie? This recipe helps you make the most of inexpensive cuts of beef to produce a pie that is meltingly tender after long slow cooking. There's little better than pairing the decadent savoury filling of steak and beef kidneys flavoured by a hearty dose of vegetables, red wine, and beef stock. Yum!
Posted by Shawn Moodie