Teenager friendly- popular, economic and easy to prepare recipes

 

Bacon Frittata

Feeds: 2
Time to cook: Approx 10 mins

 

 

 

 

 

Take

5ml (1tsp) oil

6 rashers lean oak smoked back bacon

oil

300g (10oz) cooked new potatoes

1 red onion

4 eggs

15ml (1tbsp) fresh chives

6 green olives

6-8 fresh cherry tomatoes

100g (4oz) mozzarella cheese

 

Make

Heat oil in a non-stick frying pan and cook rashers lean oak smoked back bacon, cooked new potatoes, drained and thickly sliced, and red onion, thinly sliced, for 2-3- minutes until just turning golden brown. Meanwhile beat together eggs with fresh chives, chopped.

Add to the pan green olives, pitted and sliced, cherry tomatoes and mozzarella cheese, roughly torn. Pour over the eggs and cook for 2-3 minutes until just set. Finish cooking under a pre-heated grill until the eggs and cheese are cooked, brown and crispy.

 

Eat

Serve the frittata sliced into thick wedges with extra grilled tomatoes and green crisp salad.

 

 

Lamb Moussaka

 

Suitable Cuts: Lamb Mince

Serves: 6

Time to Cook: Approx 40mins

Temperature: Gas Mark 4-5, 180°C, 350°F

 

 

 

 

  

Take

675g (11/2lb) lean lamb mince

1 onion

1 clove garlic

45ml (3tbsp) tomato purée

30ml (2tbsp) mint jelly

2 aubergines

75g (3oz) feta cheese

500g pot Greek yogurt

2 eggs

 

Make

In a non-stick pan dry fry lean lamb mince for 4-5 minutes with onion, chopped and clove garlic, crushed. Add tomato purée and mint jelly. Season with salt and pepper and cook for 2-3 minutes. Meanwhile thinly slice aubergines and lightly brown on both sides in a hot frying pan (you might have to do this in 2 or 3 batches). Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices. Crumble over feta cheese and cover with the rest of the mince and the remaining aubergine. Mix together pot Greek yogurt with eggs and pour over the aubergines. Bake in a pre-heated oven for 30-35 minutes until golden brown.

Eat

Serve with a baked Greek salad – roast tomatoes, slices of red onion and olives topped with crumbled Feta cheese.

 

 

 

 

 

 

Oven Baked Piri Piri Burgers with Mediterranean Vegetables

Suitable Cuts: Beef mince

 

 

 

 

Serves: 2-4

Time to Cook: 25-30 minutes

 

Take

450g (1lb) lean beef mince

15ml (1tbsp) English mustard

15ml (1tbsp) tomato ketchup

30ml (2tbsp) chilli sauce

1 lemon

15ml (1tbsp) fresh thyme

 

for the vegetables:

2 red onions

1 courgette

1 yellow pepper

2 springs fresh thyme

fresh rosemary

15ml (1tbsp) olive oil

 

 

Make

In a bowl mix together lean beef mince with English mustard, tomato ketchup, chilli sauce, zest of lemon and fresh thyme, chopped. Season with salt and pepper, mix well and shape into four burgers. Place on a baking tray. On a separate tray place red onions, cut into thick slices, courgette, cut into slices lengthways, and yellow pepper, cut into rings. Add springs fresh thyme and fresh rosemary and drizzle with olive oil. Place the burgers and the vegetables into a pre-heated oven and cook for 25-30 minutes.

 

Eat

Serve the burgers and vegetables with crusty bread and a dollop of natural yogurt mixed with chilli and lemon zest.

 

 

 

 

 

Pork Sweet and Sour Wraps

Feeds: 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time to cook: 10-12 mins

 

Take

225g (8oz) lean pork loin or leg steaks or fillet tenderloin

1 onion

1 clove garlic

2 carrots

75g (3oz) baby sweetcorn

100g (4oz) sugar snap peas

50g (2oz) frozen peas

mango chutney

tomato ketchup

malt vinegar

 

Make

Heat a non-stick wok or frying pan and dry-fry lean pork loin or leg steaks or fillet tenderloin, cut into thin strips for 3-4 minutes until browned.

Add onion, diced, clove garlic, crushed, carrots, peeled and cut into strips, baby sweetcorn, sliced, sugar snap peas, sliced and frozen peas to the pan. Cook for 2-3 minutes.

 

Eat

Serve the sweet and sour pork in a flour tortilla wrap with cooked rice and additional steamed Chinese vegetables.