Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog

Weekend Meals

Weekend Meals

As the Sunday night fear is setting in, I wanted to do a post on weekend meals. The ones that take a little bit longer than your mid weekers but are a great substitute for a delicious Saturday night take away!

I have started with a lovely lamb dish, from one of my favourite book – ‘It’s All Good’ by Gwyneth Paltrow. As you all know lamb is better served after slow cooking for hours, so it is for a full days cooking but after you cook it once it becomes a lot easier and less complicated!

The next as some of you may notice is my favourite vegetable curry, I post about this a lot! It is so comforting and you will be glad to hear its a lot less time consuming than the Lamb!

Lastly a quick and easy saturday night sub-in for my favourite take away food, chicken dippers and spicy wedges!


Slow cooking meal:
LAMB, CHICKPEA & BUTTERNUT SQUASH TANGINE

*serves 4-6

Ingredients : List 1 – Marinade

  • Bunch of coriander
  • 6 cloves of garlic
  • 3-inch knob of ginger
  • 1 red onion, peeled and chopped
  • 1.2 tsp cumin
  • 1/2 tsp ground black pepper
  • 3 tbsp olive oil
  • Sea salt

Ingredients : List 2

  • 2 pounds of lamb chopped up into cubes(boneless)
  • a pinch of saffron ( available in asian market or health stores)
  • 2 cups chicken stock
  • Large can of chickpeas(drained)
  • 1 med sized butternut squash-peeled, seeded and cut into 2 inch pieces

*also you will need some parchment paper

  1. Combine the first list of ingredients in a blender and until they are like a puree
  2. Place lamb in a bowl and mix in with the marinade, don’t be afraid to use your hands and make sure it is mixed in really well
  3. Leave the meat sit in the fridge for at least a couple of hours or over night( cover it in cling film)
  4. When you are ready to start cooking, preheat your oven 325F
  5. Place the lamb and marinade in a heavy pot set over high heat , cook, continuously stirring until its browned all over( about 15 minute)
  6. Sprinkle on the saffron, and add stock
  7. Bring to boil, continuously stirring, take off the heat
  8. With the parchment paper, cut into a circle that will fit inside the pot(use the lid to draw an outline)
  9. Scrunch it up in your hand and wet it, smooth it out over the lamb like a cover, put the lid back on
  10. Place in oven for 1.1/2 hours
  11. Take the lid off & set aside the parchment paper, stir in chickpeas and squash. Parchment goes back on and the lid, return to the oven for a final 1/2 hour

IT’S WORTH IT, BELIEVE ME! The lamb is so tender, Its a very rewarding meal after all the hard work and beats any take away!

lambtag

In the Middle:
VEGETABLE & CASHEWS NUT CURRY

Ingredients

  • Olive oil
  • 2 medium sized onions- diced
  • 2 cloves of garlic -crushed
  • 1 red chill -deseeded and diced
  • 1 cm ginger -grated
  • 2 medium carrots -peeled, & cut
  • 1 tsp curry powder
  • 1/2 tsp tumeric
  • 1 tin of organic chopped tomatoes
  • 1 small cauliflower, cut into pieces
  • 1 courgette diced
  • Small Pack of button mushrooms (optional)
  • 1 large sweet potato- diced into cubes
  • Small bag of cashew nuts- toasted
  • 1/2 tbsp raw honey/maple
  • Garnish- Fresh Coriander chopped
  • 30g creamed coconut( available in most supermarkets, & health stores)
  • Sea salt

 

  1. Sautee onions in olive oil
  2. Add garlic, chilli & ginger and sautee for 5 minutes
  3. Add carrots, curry powder, turmeric, tomatoes & 1.1/2 cups of water
  4. Bring to boil and let simmer for 5 minutes
  5. Add cauliflower, sweet potato,courgette & mushrooms and stir
  6. Cover and simmer for further 20 min until potato is soft
  7. Add creamed coconut, cashews, honey & coriander. Season to liking

*Remember you can swap some ingredients for your preferred vegetables,its a great way to use up what you have in the fridge and handy to carry in a soup container for tomorrows lunch!

vegcurry

Fast & Easy:
HEALTHY CHICKEN GOUJONS AND SPICY WEDGES
*1 serving.

  • 2 chicken breasts cut into long pieces
  • 2 tbsp milled flaxseed
  • 2 tbsp sesame seeds
  • 1 tbsp oat bran
  • Spices optional( 1/2 tsp of cumin or chilli)

 

  1. Mix the flaxseed, sesame and oat bran into a bowl
  2. Rub the chicken pieces into the mixture well, really get it stuck on!
  3. Pop into the oven for about 20-25 minutes. Turn after 15 min

chickengoujons

Spicy wedges

  • 1 tbsp olive oil
  • 1/2 tsp chilli
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp Harrissa spice(optional) v.spicy!
  • Pinch of sea salt
  • 1 large sweet potato, peeled and sliced into sticks

 

  1. Drizzle the olive oil over the sweet potato
  2. Place on a baking tray and sprinkle the spices over it
  3. Bake in the oven until the chips are nice and golden.(25-30 min)

Dip – Creamy & Cooling for the spicy wedges!

  • 1 avocado
  • Juice of 1/2 a lime
  • Handful of freshly chopped coriander

 

  1. Blend Ingredients

by continuing to use the site, you agree to the use of cookies. more information