with them and I didn’t feel like eating them as a cold dish, so I had to devise a dish that I could cook quickly that used store cupboard ingredients. I thought of making something vaguely Mexican using plenty of coriander and this is what I made.
This dish took less than 30 minutes to cook and is even more delicious the second day – if there is any left over. Serves 4 with rice. Ingredients
Method
I served this with brown rice but white rice or even new potatoes would work just as well. If you decide to spice up this dish with plenty of chilli remember to serve some yogurt on the side to cool your palate. ENJOY! Katie Verling
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March 2024
AuthorsRecipes from Katie Verling & Jacques |