Recipe taken from the Lidl Easter Brochure – April 2021.
Serves : 4; Prep Time : 10 mins; Cook Time : 35 mins
1 tbsp olive oil
4 salmon fillets
2 onions, finely chopped
A thumb-sized piece of fresh ginger, peeled and finely grated
2 garlic cloves, finely grated
1 tsp cumin
300g basmati rice
800ml vegetable stock
300g baby spinach
200g frozen peas
Small bunch of coriander, stalks finely chopped, leaves roughly chopped
1/2 lemon, juice only
2 tbsp flaked almonds, toasted
Onion and garlic dip
- Heat the oil in a large non-stick frying pan (one with a lid) and add the salmon fillets skin-side down. Fry over a medium heat for 8-10 minutes, turning to cook each side, until just cooked through. Remove the fillets from the pan onto a plate, instead adding the onion to fry for 8 minutes. While the onion is cooking, discard the salmon skin and gently flake the fillets into large chunks.
- Add the garlic to the pan and stir in the ginger for kick, cooking for a further minute, then stir in the cumin and rice. Stir well, then pour in the stock to give the rice added richness. Season and cover the pan with its lid, cooking for 15 minutes or until the rice is tender.
- Add the spinach to the pan and cover with the lid, allowing it to wilt for 2 minutes, then stir through the peas, coriander stalks and most of the leaves.
- Gently fold through the salmon flakes, squeeze over the lemon juice and serve scattered with the toasted almonds for crunch. Add a contrasting creaminess with some generous spoons of the garlic dip, garnishing with a final pinch of coriander.
Recipe courtesy of Psychologies Magazine (May 2017) and taken from ‘A Year of Beautiful Eating’ by Madeleine Shaw.
Serves : 2
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tblsp maple syrup
120g pudding rice or short grain rice
2 tblsp flaked almonds, to serve
Extra maple syrup, to serve (optional)
For the rhubarb compote :
2 rhubarb stalks
2 tblsp maple syrup
Grated zest and juice of 1 orange
First make the rhubarb compote. Finely chop the rhubarb into 1 cm pieces. Place in a saucepan with the maple syrup and orange zest and juice. Bring to the boil, then lower the heat and allow to simmer for 15-20 minutes until cooked through. Keep warm to serve with the rice pudding.
Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and syrup in another pot, over a medium-low heat. Bring to a simmer and cook gently for 10 minutes, then bring to the boil and add the rice. Cook for 20 minutes, stirring well, until the rice is cooked through.
Take out the cinnamon stick, and the vanilla and cardamom pods. Serve the rice pudding with a dollop of the rhubarb compote, sprinkled with flaked almonds on top, plus a drizzle of maple syrup, if needed.
Serves: 4 – Prep time: 20 mins – Cook time: 35 mins – Cals per portion: 560
A colourful, easy to make twist on a classic dish.
3 tbsp (45ml) olive oil
1 onion, sliced
225g (8oz) carrots, diced
1 green pepper, deseeded and diced
200g (7oz) Pepperoni, sliced
1 tbsp (15ml) paprika
225g (8oz) easy-cook brown rice
225g (8oz) can chopped tomatoes
1 ½ pt (900ml) chicken stock
283g (10oz) can red kidney beans, drained
396g (14oz) can chickpeas, drained
50g (2oz) fresh grated Parmesan cheese
Basil leaves to garnish
Step One: Heat the olive oil and cook the onion until softened. Add carrots, green pepper and pepperoni and cook for 2-3 mins. Stir in paprika and rice. Cook for 2-3 mins, so all the grains are coated.
Step Two: Stir in chopped tomatoes and ¼ pt (150ml) of the stock. Cook, stirring constantly, until liquid is absorbed.
Step Three: Gradually add the remaining stock, waiting for it to be absorbed, before adding more. When it’s all added, the rice should be tender. Add a little more stock if necessary. Add the beans and chickpeas and heat through. Stir in the Parmesan and scatter over the basil leaves.
Serves: 4; Cals per portion: 415; Prep time: 15 mins; Cook time: 30 mins
- 2 tbsp olive oil
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 10oz (300g) long-grain rice
- 1 red chilli, chopped
- 1 green pepper, deseeded and chopped
- 1 ½ pt (900ml) chicken stock
- 8oz (225g) canned sweetcorn kernels, drained
- 4 tomatoes, chopped
- salt and ground black pepper
Step One – Heat the olive oil in a large frying pan and sauté the onion and garlic for 3 mins. Add the rice and continue to cook for 3 mins.
Step Two – Stir in chilli, green pepper, stock, sweetcorn and tomatoes. Season well. Bring to the boil, then reduce the heat and simmer for 20 mins, or until liquid is absorbed. Serve.
Other Mexican Food recipes can be found in