Cheeseburger Pasta Bake

This cheeseburger pasta bake, topped with gooey cheese, is super simple to make, and will have your kids wanting more.

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I made a really nice lamb casserole yesterday for Sunday dinner. It was flavoursome, and melt-in-the-mouth. Everything a lamb casserole should be. I really was pleased with it. The girls barely looked at it (crying emoji). Henry, bless him, ate three helpings. I wouldn’t say the girls are fussy eaters, they’re really not. But there’s still a lot of stuff they won’t eat. It’s probably made worse by the fact there’s three of them, and they all dislike different things. So whilst one is eating something but not something else, another is eating what the other doesn’t like but not touching what they do like. Are you keeping up with this? No, neither am I. Hence the frustration.

Cheeseburger Pasta Bake - A super simple pasta dish, with the flavours of a burger and covered in gooey cheese. Kids will love this! | thehecticcook.com

Something they all do appear to like though, is pasta. Buckets of the stuff. I buy the 3kg bags from Asda as we get through so much. So I’m always on the look out for different things to do with pasta. I could chuck spaghetti bolognese or my mac’n’cheese at them continually, but I like to try new stuff – and living on the edge. I’ve tried a couple of different recipes for Cheeseburger Pasta, the most recent was one from Slimming Eats. I tweaked it a little bit to suit us (my kids can spot an onion a mile off), and it went down a treat with the kids. Empty bowls all round. Hurrah.

Cheeseburger Pasta Bake - A super simple pasta dish, with the flavours of a burger and covered in gooey cheese. Kids will love this! | thehecticcook.com

This recipe is really easy, so I didn’t photograph the various steps of the process. But the recipe is below. Regards quantities of pasta, I use about 400g to feed 2 adults and 4 children (with large appetites). Gauge however much you’ll need for your family. Give this a go, especially if you have pasta-loving children like me.

Happy cooking!

Cheeseburger Pasta Bake - A super simple pasta dish, with the flavours of a burger and covered in gooey cheese. Kids will love this! | thehecticcook.com

Ingredients

Serves 4 adults (or 2 adults and 3-4 kids)

400g uncooked pasta
500g beef mince
1 tsp of paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder
pinch of salt and pepper
1 tin of chopped tomatoes
2 tbsp tomato puree
1/2 tbsp Worcestershire sauce
1 tsp sugar
120g cheddar cheese (save a little to sprinkle on top)

  1. Cook the pasta in a large pan of salted boiling water until soft (I don’t really do al dente, so cook the pasta until it is how you like it). 
  2. In a small bowl combine the paprika, garlic powder, onion powder, mustard powder, salt and pepper.
  3. Heat a large pan over a medium heat and brown the mince.
  4. Add the mix of spices, tomatoes, tomato puree, Worcestershire sauce and sugar, and stir to mix. Let this cook for a while whilst the pasta is cooking.
  5. Once the pasta is ready, drain it, then add it to the mince mixture and stir to combine.
  6. Stir through most of the cheese, then pour into an ovenproof dish (or make it in an ovenproof pan, thus saving some washing up).
  7. Top with the remaining cheese, and grill until golden and bubbling.
  8. Serve.

 

If you like this, why not try my Sausage Pasta Bake, or my Quick & Easy Tuna Pasta Bake?

  Sausage Pasta Bake - This super simple and quick pasta dish tastes like it should be full of calories, but it really isn't. Perfect for a midweek dinner. | thehecticcook.com  Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family. | thehecticcook.com

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Quick & Easy Tuna Pasta Bake

Quick and Simple Tuna Pasta Bake – A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family.

I realise this isn’t my first recipe for Tuna Pasta Bake. If I’m going to be completely honest though, this version is just as good as my other recipe, Not Just Another Tuna Pasta Bake (I was breaking the mould with that title 😛 ) and is quicker to make. I do love the other version, the cheese sauce made separately adds a gorgeous cheesy creaminess to the dish. But this version is more my go-to. It ticks every box – quick, simple and everyone eats it. And I mean ‘everyone eats it’. We sit down as a family of 6 to this for dinner, and I get 6 clean plates back. Pretty much the Holy Grail of dinners.

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

But before we get to the nitty-gritty (i.e. the recipe) I need to over-share a bit. This happened today:

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

Yup, the girls started school!!! This may very well be the most exciting day of my (somewhat unexciting) life! I’m a tad happy about this.

Quick & Easy Tuna Pasta Bake

Ingredients (Serves 4 adults)

400-450g pasta
1 tbsp oil
2 tsp garlic paste (or 2 cloves of garlic, crushed)
1 tin of chopped tomatoes
1/2 tsp salt
1 tsp sugar
1 tbsp fresh basil (or 1 tsp of dried basil)
1/2 tsp chilli flakes (optional)
3 tins of tuna chunks, drained
1 small tin of sweetcorn (or frozen sweetcorn)
100g soft (cream) cheese
100g cheddar cheese, grated

Notes:

• I used 450g to serve 2 adults and 4 kids, but we eat a lot! Use what you think you’ll need.
• I add some chilli flakes as it adds an extra warmth to the dish, but it’ll be absolutely fine to skip this ingredient. 
• I love the frozen fresh basil you can buy from Waitrose (see pic below) and use it in practically every Italian dish. I’ve not found similar anywhere else. If you don’t have fresh basil, dried is fine, just ensure it’s in-date as out-of-date basil has no flavour at all.

1. Boil a large pan of salted water and get your pasta on to cook – different shapes cook at different rates, just check it (i.e. taste it) to find out when it’s done. Once it has cooked, before you drain it, add your sweetcorn in (this is really if you’re using frozen sweetcorn, to defrost it, but it’ll make no difference if you’re using tinned)

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

Drain the pasta and return to the pan.

2. Whilst the pasta is cooking, in a separate pan gently warm the oil and add the garlic. Cook for a couple of minutes but be careful not to let it burn.

3. Add the tomatoes, salt, basil and chilli (if using), then the tuna. Stir and let cook gently for a few minutes. This isn’t cordon bleu cooking (and nothing is cooking from raw in the sauce), so timing is fairly flexible.

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

4. Add the soft cheese and slowly let it melt into the sauce whilst stirring. At this point, preheat your grill to medium.

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

5. Add your sauce to the cooked pasta (in the big pan is a good idea), mix it all together then pour the lot into a large dish. Top with cheese and pop under the preheated grill until the cheese is bubbling and golden.

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

Once you’ve removed this from the grill, serve it straight away. I’m sure it would reheat, but I’ve never had any left to test that theory.

Quick & Simple Tuna Pasta Bake - A really simple creamy tomato pasta dish that is quick to make and will be loved by the whole family | thehecticcook.com

This is apparently so tasty that Alice was eating it off the floor whilst uttering the words “…pasta on the floor is so yummy…’. Erm, ok. Lovely child. Seriously though, if you were paying me money for this recipe (which considering its simplicity is, let’s face it, unlikely) I’d be tempted to offer money back guarantees if your family doesn’t like it. So let me know either way 😀

Happy cooking!

If you like this recipe you might also like my Sausage Meatball Spaghetti and Cheats Tuna Pie.

Sausage Meatball Spaghetti - Super simple midweek dinner that the whole family will enjoy | thehecticcook.com Cheats Tuna Pie - a really simple dish that goes down well with the kids | thehecticcook.com

Homemade Crispy Chicken Nuggets (Updated)

Homemade Crispy Chicken Nuggets are so simple to make, quick to get on the table, and loved by kids. A great alternative to the bought variety.

This is a redo of one of my earliest posts – Crispy Chicken Nuggets. My photography skills have improved (fractionally – well I’ve at least transitioned from grainy pics on my phone to a proper camera) and hopefully my blogging efforts have too.

Crispy Chicken Nuggets - Nuggets of chicken breast coated in mayonnaise and Rice Krispies, chicken nuggets you shouldn't feel guilty about! | thehecticcook.com

As a busy mum, I think convenience food is essential. I always have some fish fingers and turkey dinosaurs, or some such fare in my freezer. This blog may be about home cooked food, but I’m human, and sometimes often even simple cooking is beyond me and I just can’t be bothered.

For days when I can be bothered, these chicken nuggets are super simple and go down extremely well with the kiddos. I always have Rice Krispies in the cupboard (or more likely Crispy Rice, or Rice Crackles, or whatever name the supermarket have called their own brand). They’re a useful cupboard staple, for breakfast as well as cooking (*cough* Mars Bar slice). There are a few simple dishes that I know the kids will eat, like Cheats Tuna Pie and Spaghetti Carbonara. These nuggets fall into that category.


Ingredients

80g (3 cups) Rice Krispies cereal
15g (2 tbsp) parmesan, grated
salt & pepper
80g (2 heaped tbsp) mayonnaise
4 chicken breasts, cubed

1.  I used my mini-blender to blitz the cereal to crumbs. If you don’t have anything like that, just pour the cereal into a bag and bash it with the likes of a rolling pin. Vent some anger. Make the cereal suffer.

Crispy Chicken Nuggets | thehecticcook.com

2. Add the parmesan and season really well.

Crispy Chicken Nuggets | thehecticcook.com

3. Chop the chicken breast into bite sized pieces.

Crispy Chicken Nuggets - Nuggets of chicken breast coated in mayonnaise and Rice Krispies, chicken nuggets you shouldn't feel guilty about! | thehecticcook.com

4. Put the mayonnaise into a dish and then add all the chicken pieces.

Crispy Chicken Nuggets - Nuggets of chicken breast coated in mayonnaise and Rice Krispies, chicken nuggets you shouldn't feel guilty about! | thehecticcook.com

5. Add the chicken in batches, coating it in the cereal mix. I use a spoon to save getting too messy. Pat the chicken nuggets to ensure the coating sticks.

Crispy Chicken Nuggets | thehecticcook.com

Place the nuggets, nicely spaced, on greaseproof paper on a baking tray.

Crispy Chicken Nuggets | thehecticcook.com

Note: At this point you can freeze your nuggets. Just pop them into the freezer, on the greaseproof paper, nicely spaced – no need to cover. Once frozen (a couple of hours) you can place them in a freezer bag and put them back in the freezer until you need them at a later date. Just cook for about 10-15 minutes longer than the unfrozen nuggets.

6. Place the nuggets in your preheated oven, 190°C (fan) / 375°F, and bake for 25-30 minutes until golden and cooked through.

Crispy Chicken Nuggets - Nuggets of chicken breast coated in mayonnaise and Rice Krispies, chicken nuggets you shouldn't feel guilty about! | thehecticcook.com

Serve with your choice of side. We’re a big fan of those potato star thingy’s you get from Asda. And a big splodge of ketchup. Obvs.

I find that the Husband and I will eat these too, they’re not just for kids. So one family meal, done, nice and easy.  I may not be winning Parent of the Year any time soon, but producing a meal that the kids will eat, that isn’t processed, makes me a Winner. Yeah 😜

Happy cooking!

Macaroni Cheese

A step-by-step guide to cooking this simple and delish family staple.

My girls turned four at the weekend. Four! Woo bloody hoo!! Four just seems better; more independent; almost human. Life is definitely getting easier. Let’s not get carried away, it’s not easy. Three young children constantly asking questions, wanting your attention simultaneously, fighting and squabbling over trivia. But we’re getting there (fist pumps the air).

We had a bit of a get-together to celebrate. I cooked some stovies and made a cake. The kids played pass-the-parcel (20 friggin layers of paper). And the adults drank wine. We didn’t take many photos, but the Husband took some of the girls blowing out the candles on their cake.

The Hectic Cook | thehecticcook.com

That’s the best one. Seriously. We do have 3 daughters. What’s that saying about if you want something doing right…?

Talking of my kids (seamless link), macaroni cheese is one of those dishes they get a fair bit. It’s an old faithful. Plus I always have the ingredients in the cupboard. There is absolutely nothing fancy about this recipe. Many of you will have your own recipe, it’s a classic, and you’ll possibly make it differently. But this is how my mum taught me to make macaroni cheese. So this is how I do it.

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Ingredients (Serves 2 adults / 4 kids)

200g macaroni
30g butter
30g plain flour
300ml milk
80g grated cheddar cheese, plus a little extra for the top
White pepper (optional)

Note:

These quantities can be easily doubled.

1. Cook the macaroni (or whatever type of pasta you wish/have). I find I have to add the macaroni to a boiling pan of slightly salted water, then give it a stir every few minutes to stop it all sticking to the bottom of the pan. It’ll take around 15 minutes.

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2. Whilst the pasta is cooking, grate the cheese ready to go before you start to make the sauce, then there’s no fear of sauces burning.

3. To make the cheese sauce, melt the butter over a medium heat. Add the flour and stir to fully incorporate (to make a roux).

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

Let this cook for a few minutes to cook the flour.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

4. Start to add the milk. I tend to add a bit at a time and stir it into the roux. Use a whisk to stir your sauce as it’ll get rid of any lumps that might arise, but take a spoon once around the edge of the pan after you’ve added all of the milk in case there’s some solid mixture lurking at the bottom.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

Keep whisking until the sauce begins to thicken. This should all be done on a medium heat, and don’t leave it for any length of time as the sauce will burn to the bottom of the pot fairly quickly (if WW3 breaks out in the living room whilst making the sauce, just let them get on with it).

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

5. Once the sauce has thickened, take your pan off the heat and add the cheese. The amount of cheese is subjective. We like our macaroni cheese fairly cheesy, so 80g works for us. But add some and taste. Work out for yourself how cheesy you like it.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

Stir in the cheese until it has melted, then add a little white pepper if desired (I often leave this out because if I’m heavy handed with it, the kids aren’t happy). Stir the pasta into the cheese sauce and transfer to a heatproof dish. Top with some extra grated cheese.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

6. Pop this under a hot grill for about 5-10 minutes until the cheese on top has melted and started to turn golden.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

And serve.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

I love the simplicity of macaroni cheese. And yet it’s bloody tasty. You can serve it with sausages; with fish fingers; stir through gammon or bacon; or eat it blissfully on its own. However you serve it, just one word of warning. Don’t save leftovers. Second day macaroni cheese is totally boggin’.

Macaroni Cheese - a step-by-step guide to making this classic dish | theehecticcook.com

 

Happy cooking!

 

Quorn Chilli Burrito

A really simple family-friendly meal that makes a bit of a change to the usual meals I dish up to the kids.

So it would appear that having four children home for seven weeks straight does not leave much time for doing anything other than basic survival activities (I am so sick of bleedin’ parks). Who would have thought?! However, the summer holidays are (finally) over, and the little darlings are back ensconced (for at least a couple days a week) at school/nursery. Is that fanfare and trumpets I hear?

So I have some time to myself. Some ‘Me’ time – you know, time to drink a hot cup of tea; time to take a shower for longer than 3 minutes; time to take a poo without constant screaming and interruption. Aah, yes. Me time.

And time to get back to my blog. In all honesty, our meals over the summer haven’t been terribly exciting. Lots of meat, chips and salad. But as the weather gets cooler I always find I cook more. And bake more.

This recipe is one that I approached with trepidation, regards the kids. You never know what’s going to go down well, and what isn’t. However, this went down great! I think if you put anything in a bread item – wrap, bap, pitta etc – my kids will eat it. And they seem to prefer Quorn mince to beef mince – I think it’s a texture thing.  If you’re looking for something a little different, but not too different, give this a go.

Ingredients

2 cloves garlic, crushed / 2 tsp garlic paste
1 tbsp oil
300g Quorn mince (1 whole packet)
1 tin chopped tomatoes
1 tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1/2 tsp smoked paprika (optional)
1-2 cans of beans (kidney beans, cannellini beans, barlotti beans etc), drained & rinsed
1 oxo cube, crumbled
∼ 200ml water
tortilla wraps
grated cheese

1. Heat the oil over a medium heat and add the garlic. Cook for a couple of minutes without burning the garlic. As an aside, I don’t buy heads of garlic anymore, it’s either the paste or frozen. I realise this isn’t very economical, but boy is it quicker.

Quorn Chilli Burrito | thehecticcook.com

2. Add the packet of Quorn to the pan and stir through the garlic.

Quorn Chilli Burrito | thehecticcook.com

Quorn Chilli Burrito | thehecticcook.com

3. Now add all the remaining ingredients, bar the cheese and the wraps. I used two tins of beans as I wanted to bulk it out, but if you only want to add one, that’s fine. I like to add smoked paprika to my chilli, as it gives a lovely subtle smoky flavour. But if you don’t have any, just leave it out. The cumin and chilli powders are what add the real ‘chilli’ flavour.

Quorn Chilli Burrito | thehecticcook.com

 

 

Stir together all of the ingredients, pop the lid on and let cook on a low heat for about 30 minutes. Quorn doesn’t really need much cooking, but this will give it enough time for all the flavours to strengthen.

Quorn Chilli Burrito | thehecticcook.com

4. Once the chilli is cooked you need to assemble your burritos. Place a couple of spoonfuls of chilli into the centre of a tortilla wrap – don’t try to over fill it as it’ll just spill out and you’ll end up in a bit of a mess. Add a sprinkling of cheese if you so desire – with my kids, cheese is essential. Fold opposite sides in, one on top of the other, and then the other two opposite sides, to make a parcel (I don’t have a photo, but I figure you’ll work it out).

Quorn Chilli Burrito | thehecticcook.com

 

5. Heat a frying pan to a medium-high heat – there’s no need for oil, these are dry-fried. Place as many burritos as you can into your pan without overcrowding them – you need to be able to turn them over. I used a couple of pans as I was making 7 burritos (the Husband ate two). I made the kids first so that they had a chance to cool whilst I made ours.  

Quorn Chilli Burrito | thehecticcook.com

Quorn Chilli Burrito | thehecticcook.com

 

Let cook for a few minutes, but keep a close eye so they don’t start to burn. Using a fish slice, turn the burritos over to toast the other side for a couple of minutes, again being careful not to burn.

Quorn Chilli Burrito | thehecticcook.com

 

On this occasion I served the burritos with rice and salad, plus a dollop of soured cream.

Quorn Chilli Burritos - a quick and tasty vegetarian dinner for busy weeknights | thehecticcook.com

 

And that’s it! This is a fairly quick and very simple meal, a bit different from the usual kid-friendly dishes I tend to serve up. And it’s versatile – change the Quorn chilli for beef chilli, chicken chilli, chicken fajita etc. If I have any leftovers I’ll eat them for lunch next day, it’s so quick.

Happy cooking!

[amd-zlrecipe-recipe:3]

Cheats Tuna Pie

There are six members of my family, so I tend to cook one meal. Ok, sometimes two if the Husband and I are having an ‘adult’ meal once the kids have gone to bed – this sounds romantic, but usually consists of us eating our dinner on our laps whilst watching some cringe-worthy detective drama. We know how to live.

I’ll cook some meals and, to be honest, expect at least 1-2 of the kids not to eat it. Sometimes I achieve a full house and none of the kids like it (like my Baked Sweet & Sour Chicken, sob). But since missing a meal (or two, in some cases) is not going to hurt my (well padded) children, I refuse to give them something else, in the (possibly vain) hope that eventually they’ll eat everything I give them.

However. I will then cook meals that I am 100%, without a doubt, absolutely sure, the kids will eat. Without fail. And this tuna pie is one such meal.

This is simple cooking at its best. No, its not cooking from scratch – there’s a tin of condensed soup involved, shock, horror! But its quick, ridiculously simple, and my kids absolutely scoff it down. That gets a huge thumbs up in my book. As a result, I make this fairly often. Its one of my ‘go-to’ meals.

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Ingredients

1 tin of tuna, drained
1/2 tin of chicken condensed soup
4-5 medium potatoes, peeled and cubed
sweetcorn, frozen or fresh
salt & pepper

1. In an ovenproof dish mix the tuna, soup and sweetcorn. Season if desired.

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Note: Because I only use half a tin of the soup for this dish, I tend to freeze the other half in a plastic container, ready to use the next time. It freezes great.

2. Meanwhile peel and cube the potatoes, chuck in a pan of salted water, and boil until soft. Drain, then mash with a little bit of butter and a splash of milk. Top the tuna mix with the mash.

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3. Pop this in a preheated oven, 180°C/350°/Gas 4, for about 25-30 minutes, until the top is nicely golden and the tuna base is hot.

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And serve! Did I say this was simple, or did I say this was simple??

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This served my 4 kids (thus would serve 2 adults). Simply up the amount of potatoes, and use 2 tins of tuna plus the whole tin of soup to serve 2 adults and 2-4 children.

This dish is really versatile as well. Sometimes I top the potato with cheese. My mum used to top it with crushed crisps for a lovely crunch. Put whatever veg you would like into the tuna mix – peas are another favourite; carrot would be nice, but chop it small and precook slightly (in the microwave works well). You can use whatever flavour of soup you like too. Change it up each time for a bit of variety.

This isn’t cordon bleu cooking. But its easy. And it contains fish. So it must be good for you!

Happy cooking!

If you like this, you might also like some other ‘family friendly’ meals from my blog such as Quick & Easy Gammon Pasta Bake, Crispy Coated Chicken Nuggets, Traditional Scottish Stovies and Spaghetti Carbonara 🙂

Traditional Scottish Stovies

So this could be a highly contentious post. I once read that if you asked one hundred Scots folk how to make stovies, you’d get one hundred different recipes. This is so very true. Stovies are a dish that probably every Scottish person recognises. It’s a national dish, but one that gets less international attention than the likes of haggis or battered mars bars. You get stovies served at parties; at weddings; basically any Scottish social gathering. They’re that awesome.

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com

I always think of stovies as the perfect comfort food. It’s a potato based dish, to which you can add pretty much any type of meat, although mince or corned beef are most popular. My recipe is not traditional. But it uses what I tend to have to hand in the cupboard, and is pretty bloody tasty (if I do say so myself). The kids lap it up and it always results in empty plates. So it’s a staple meal in the HC house. Just please don’t lynch me because its not ‘how mummy used to make it’ (it’s not even how my mum makes stovies, it’s just how I’ve come to make them).

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com
 Ingredients

potatoes, peeled and sliced
1 onion, finely chopped
2 tbsp oil
1 beef stock cube / stock pot
1 beef oxo cube
1 tin of corned beef, cubed
salt & pepper

I’ve not given a quantity for the potatoes as I tend to go by how many I’m cooking for. I’ll assign a small potato each to the kids, then a couple for every adult, plus an extra couple to be safe. If I’m just cooking for the kids I’ll only need half an onion and half a tin of corned beef. You can freeze corned beef. If there’s leftovers (not including what I eat whilst I’m dishing out) then that’s a billy-bonus.

1. Heat your oil in a large pan then add the onion, and cook it really well so that it gets nicely browned. It’s important you add lots of flavour to your onion so don’t be afraid to overcook it.

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2. Add the sliced potato, the stock cube, the oxo cube and about 300ml of water. Give a good stir.

Note: Traditional stovies are made using beef dripping. This isn’t something I normally have to hand, so I’ve had to add the meaty taste from elsewhere. I find the stock pots really good for this (either the normal beef one or the rich beef – both are good), but a regular beef stock cube would also work. The oxo cube adds colour and extra flavour – I add beef oxo cubes to pretty much everything meaty, it’s kind of my secret ingredient (just not that secret). I love them and think they add a lovely rich flavour to any kind of meat dish (bolognese; stew; I even add them to chicken gravy!). They always feature in my cupboard supplies.

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3. Put the lid of the pan on and let it simmer. Every so often give it a good stir. The potatoes will start to stick to the bottom, so with every stir, scrape the bottom of the pan. This is good, it all adds flavour. As you stir, the potatoes will begin to break up which is what you want.

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4. Once the potatoes have softened and absorbed most of the stock, add your meat. Give it a good stir so everything is combined and check your seasoning. The corned beef can be quite salty, so it’s best to check the seasoning once it’s been added. Season as required.

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This is not a pretty dish. Indeed, I’m sure some out there could be quite inventive in describing just what it looks like. But it’s tasty. It truly is. And its simple. If you like potatoes and corned beef, do give this a go. And let me know how you get on – I love hearing when folk have made anything from the blog! 😀

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com

 

Oh and serve it with a good splodge of ketchup.

Happy cooking!

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com

Crispy Coated Chicken Nuggets

As a busy mum, I think convenience food is essential. I always have some fish fingers and turkey dinosaurs, or some such fare in my freezer. This blog may be about home cooked food, but I’m human, and sometimes even simple cooking is beyond me and I just can’t be bothered.

But for days when I can be bothered, these chicken nuggets are super simple and go down extremely well with the little cherubs. I always have Rice Krispies in the cupboard (or more likely Crispy Rice, or Rice Crackles, or whatever name the supermarket have called their own brand). They’re a useful cupboard staple, for breakfast as well as cooking (oh Mars Bar slice, how I adore thee).

There are a couple of ways I make these, it just depends what’s to hand really. First you need your crispy rice puff cereal stuff. You can bash this to within an inch of it’s life with the likes of a rolling pin; you can take out some aggression with your bare hands; or you can blitz them in a blender. It doesn’t matter, you’ll just get varying degrees of crunch. I used my little blender.

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Regards quantities, I probably used about 80g of cereal, but a ‘couple of bowls worth’ should also give a good idea. This is good as it is, but you can also add some extra flavour if you’d like – parmesan, paprika, seasoning etc. This time around I just added a small amount of seasoning and some parmesan, but I often leave it plain.

You then need something to coat your diced chicken breast. Sometimes I use mayonnaise which is a nice change and super quick. This time I used a beaten egg.

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Slop the chicken into the egg (I tend to throw it all in), then put it into the cereal mix a few bits at a time, and cover it good and proper.

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Get it nicely coated then place on a baking tray lined with greaseproof/baking paper.

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Pop the tray into a preheated oven, about 190C for 20-25 minutes. The nuggets should be looking nicely toasted on the outside, and thoroughly cooked on the inside.

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My monkeys got their nuggets with some chips, peas/corn and a healthy blob of ketchup. I got 4 empty plates back. Funny that?! Sometimes simple food is the best food where kids are concerned.

Easy, huh? Happy cooking!