It’s the season of entertaining, and we all could do with some one pot meal recipes that are simple to execute, can be whipped up with regular pantry ingredients, have the flair of a festive meal, and yet exude the warmth and heartiness that we expect from winter dinners. An added plus is that these meals only require one pot to make, which means less cleanup. Yay for us!
We bring you two winter-perfect one pot meals that are jam-packed with so much deliciousness…
One Pot Jambalaya
Ingredients :
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 bell peppers, chopped
- 450 g boneless skinless chicken breasts, cut into bite-sized pieces
- 150 g beef sausage, sliced
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried oregano
- 2 tbsp cajun spice
- ½ tsp cayenne pepper
- 2 tbsp tomato paste
- 2 cups chicken stock
- 400 g crushed tomatoes
- 1 cup basmati rice
- 450 g medium shrimp, peeled and deveined
- 2 spring onions, thinly sliced
Method :
In a large pot, heat olive oil and add in garlic. Tip in the onions and cook until soft. Add in the chicken, salt and pepper and cook until golden. Then mix in the beef sausage, bell peppers, oregano, cajun spice, cayenne pepper, crushed tomatoes and tomato paste. Cover and simmer for 5 minutes. Add the rice and chicken stock; cover and cook until rice is soft and the stock is absorbed. Place the shrimp over the cooked rice, slowly stir them in and cook covered for another 4 minutes. Turn off the heat, garnish with spring onions and serve.
Courgette Risotto
Ingredients :
- 50 g butter
- 2 garlic cloves, minced
- 1 cup g arborio rice
- 1 litre vegetable stock
- 4 tbsp lemon juice
- 1 tsp dried thyme
- 250 g courgettes, thinly sliced
- 50 g parmesan cheese, grated
- 2 tbsp full cream
- Salt and pepper, to taste
Method :
In a deep pot, fry the garlic and onions in butter until soft and tender. Add the rice and stir to coat it. Pour in a ladle of vegetable stock into the pot and cook while stirring continuously. When the liquid is almost entirely absorbed, add another ladle of stock, along with lemon juice and thyme. At this point, stir in the courgettes and allow to simmer, stirring every now and then. Keep adding stock, one ladle at a time until the rice is cooked through. Season with salt and pepper as desired. Then tip in the grated parmesan and the cream and stir gently to get a creamy, dreamy risotto!