I promise, this patatas bravas is one of the easiest recipes you will ever make and the most delicious. My little boy started by making the lemon and garlic sauce but as he has got older, he is now doing every part, with a little help from me to get trays out of the oven.
If you would like a vegetarian option, you can swap the chicken for beans or chickpeas to ensure you are getting your protein. This is important as it keeps you full and builds muscle.
The next recipe is veggie loaded bolognese. Everyone needs a quick, easy and really tasty dinner that will make you want to lick the bowl clean – which is usually what happens in our house when we make this one.
It’s a great one to get you cooking because you’re learning how to make foods that you’ve probably loved so much as a child. It is also really cheap to make, packed full of Irish in-season veggies and it also works great as a batch cook dinner, so double up the ingredients and freeze.
For protein you can add chicken, cooked prawns or lentils, whatever your preference.
Patatas Bravas with Roast Chicken
Patatas Bravas with Roast Chicken.
Ingredients: serves 4
4 chicken fillets
Drizzle olive oil
1 tsp sweet paprika
For the potatoes:
2 tbsp olive oil
1kg baby potatoes, boiled
1 tbsp garlic powder
For the tomato sauce:
1 onion, finely diced
Drizzle of olive oil
1 clove garlic, crushed
400g tinned chopped tomatoes
Salt and black pepper, to season
For the lemon and garlic sauce:
125ml Greek yogurt
1 lemon, juice
1 small clove garlic crushed
Small handful fresh chives, chopped, to serve
Method
1 Preheat the oven to 180°C.
2 Place the chicken fillets on a baking tray lined with parchment paper. Sprinkle the paprika over them, drizzle with the olive oil. Bake for about 30 minutes, until cooked through.
3 In a separate baking tray, drizzle over the olive oil, add the cooked boiled potatoes and bake for 30 minutes. When crispy, add the garlic powder and stir well.
4 To make the tomato sauce, add the onion and olive oil to a pan and cook until the onion is soft. Add the garlic and cook for a further minute before adding the tomatoes. Heat the sauce through, then season to your liking.
5 To make the lemon and garlic sauce, add all the ingredients to a small bowl and give it a good stir.
6 Serve the potatoes with a little tomato sauce over them, some chicken on top, then drizzle with the lemon and garlic sauce and a sprinkling of chives.
Veggie Loaded Bolognese
Veggie Loaded Bolognese.
Ingredients: serves 4
400g spaghetti
2 tbsp olive oil
1 large white onion, finely diced
2 cloves garlic, sliced
2 red peppers, diced
2 medium courgettes, diced
3 tbsp tomato purée
1 lemon, zest and juice
300g cherry tomatoes halved
Salt and black pepper, to season
Handful fresh basil leaves, finely chopped
Method
1 Cook the spaghetti as per the pack instructions, making sure it is al dente (cooked but still firm to bite).
2 Heat the olive oil in a large pot over a medium heat, then add the onion and cook for a few minutes until it becomes translucent.
3 Add the garlic, peppers and courgettes and cook for a few more minutes, until the vegetables start to soften slightly.
4 Add the tomato purée, lemon zest and juice, cherry tomatoes and peppers, then stir well.
5 Bring the mixture to a bubble, stirring often. When the tomatoes soften and become saucy, remove from the heat. Stir in the basil leaves, and serve over a bed of spaghetti.
I promise, this patatas bravas is one of the easiest recipes you will ever make and the most delicious. My little boy started by making the lemon and garlic sauce but as he has got older, he is now doing every part, with a little help from me to get trays out of the oven.
If you would like a vegetarian option, you can swap the chicken for beans or chickpeas to ensure you are getting your protein. This is important as it keeps you full and builds muscle.
The next recipe is veggie loaded bolognese. Everyone needs a quick, easy and really tasty dinner that will make you want to lick the bowl clean – which is usually what happens in our house when we make this one.
It’s a great one to get you cooking because you’re learning how to make foods that you’ve probably loved so much as a child. It is also really cheap to make, packed full of Irish in-season veggies and it also works great as a batch cook dinner, so double up the ingredients and freeze.
For protein you can add chicken, cooked prawns or lentils, whatever your preference.
Patatas Bravas with Roast Chicken
Patatas Bravas with Roast Chicken.
Ingredients: serves 4
4 chicken fillets
Drizzle olive oil
1 tsp sweet paprika
For the potatoes:
2 tbsp olive oil
1kg baby potatoes, boiled
1 tbsp garlic powder
For the tomato sauce:
1 onion, finely diced
Drizzle of olive oil
1 clove garlic, crushed
400g tinned chopped tomatoes
Salt and black pepper, to season
For the lemon and garlic sauce:
125ml Greek yogurt
1 lemon, juice
1 small clove garlic crushed
Small handful fresh chives, chopped, to serve
Method
1 Preheat the oven to 180°C.
2 Place the chicken fillets on a baking tray lined with parchment paper. Sprinkle the paprika over them, drizzle with the olive oil. Bake for about 30 minutes, until cooked through.
3 In a separate baking tray, drizzle over the olive oil, add the cooked boiled potatoes and bake for 30 minutes. When crispy, add the garlic powder and stir well.
4 To make the tomato sauce, add the onion and olive oil to a pan and cook until the onion is soft. Add the garlic and cook for a further minute before adding the tomatoes. Heat the sauce through, then season to your liking.
5 To make the lemon and garlic sauce, add all the ingredients to a small bowl and give it a good stir.
6 Serve the potatoes with a little tomato sauce over them, some chicken on top, then drizzle with the lemon and garlic sauce and a sprinkling of chives.
Veggie Loaded Bolognese
Veggie Loaded Bolognese.
Ingredients: serves 4
400g spaghetti
2 tbsp olive oil
1 large white onion, finely diced
2 cloves garlic, sliced
2 red peppers, diced
2 medium courgettes, diced
3 tbsp tomato purée
1 lemon, zest and juice
300g cherry tomatoes halved
Salt and black pepper, to season
Handful fresh basil leaves, finely chopped
Method
1 Cook the spaghetti as per the pack instructions, making sure it is al dente (cooked but still firm to bite).
2 Heat the olive oil in a large pot over a medium heat, then add the onion and cook for a few minutes until it becomes translucent.
3 Add the garlic, peppers and courgettes and cook for a few more minutes, until the vegetables start to soften slightly.
4 Add the tomato purée, lemon zest and juice, cherry tomatoes and peppers, then stir well.
5 Bring the mixture to a bubble, stirring often. When the tomatoes soften and become saucy, remove from the heat. Stir in the basil leaves, and serve over a bed of spaghetti.
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