Belfast Telegraph

Didn’t think Lidl could cut it for the weekly shop? Think again…

With aisles jam-packed full of local fresh produce, Lidl is just the place for the full weekly shop and we’ve done the graft for you by putting together a shopping list, all available in store now, that will feed your family for five days…and some…

Load it up

From cupboard staples to fresh veg and dairy the Lidl shopping trolley packs a punch, and a cheaper one at that. Quality is at the heart of the produce that line the aisles in store and provenance ensures your meal times keep it local.

Monday - Shepherd’s delight

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Back at full throttle a good hearty meal is what will please the family when the work and school week kicks off. There’s nothing like a chunk of Shepherd’s Pie to feed the stomach and the hearts of your family…

Cooking time: 65min

What you need:

  • 1 onion
  • 4 carrots
  • 4 sticks celery
  • 4 cloves garlic
  • 80g butter
  • 400g lean steak mince
  • 2tbsp plain flour (15g)
  • 1 tbsp tomato puree (7g)
  • 1 chicken stock cube (reduced salt)
  • 500ml boiling water
  • 2 tbsp Worcestershire sauce (15g)
  • 200g frozen peas
  • 600g potatoes (Rooster or Maris Piper)
  • 50ml milk (1.5% fat)
  • 100g sugar snap peas
  • Sea salt
  • Black pepper

Method:

  1. Cut the onion into slices. Peel the carrots and cut into dice with the celery. Peel the garlic and use a garlic crusher or grate on the fine side of a box grater.
  2. Heat a frying pan over a medium heat. Add half of the butter and when melted tip in the onion, carrots, celery and garlic, stirring to combine.
  3. Cook for about 5 minutes until softened, stirring occasionally with a wooden spoon.
  4. Add the mince to the pan and cook for another 3-4 minutes or until browned, stirring occasionally and breaking up any lumps.
  5. Stir in the flour and cook for 1 minute, stirring.
  6. Stir in the tomato puree and allow to cook out for a further minute. Dissolve the chicken stock cube in the boiling water and pour into the mince mixture with the Worcestershire sauce, stirring to combine. Bring to a simmer and then cook for 10 minutes until thickened.
  7. Add in the frozen peas and place in a small ovenproof dish. Set aside to allow a skin to form. This will make it easier to spread the potatoes in an even layer on top.
  8. Preheat the oven to 180°C / 350°F / gas mark 4. Peel the potatoes and cut into dice. Place in a saucepan half filled with water over a medium heat and add a pinch of salt, if using. Cook for 10-12 minutes or until tender.
  9. Test the potato with the tip of a sharp knife and you should feel no resistance. Tip into a bowl and mash with a potato masher until smooth. Season with black pepper, then beat in the rest of the butter with the milk. Spoon the mash on top of the mince and spread.
  10. Bake for 30-40 minutes until bubbling and golden brown.
  11. 5 minutes before the pie is due to come out of the oven, put a saucepan fitted with a petal steamer and some water over a medium heat. Add the sugar snap peas and cook for 1-2 minutes until just tender.
  12. Tip: This recipe can be made up to 3 days in advance and kept covered with cling film in the fridge. It can also be frozen for up to 1 month.

Tuesday’s tuna and pasta

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A real people pleaser, tuna and pasta is a swift go-to dish for quick sustenance, and it can be saved for tomorrow’s lunch!

Cooking time: 20min

What you need:

  • 160g penne pasta (wholewheat)
  • 50g butter
  • 50g plain flour
  • 400ml milk (1.5% fat)
  • 4tsp Dijon mustard or tomato puree (10g)
  • 2 green peppers
  • 130g tinned tuna (in spring water)
  • 200g tinned sweetcorn (salt free – 165g drained)
  • 2 tbsp chives snipped, fresh
  • Sea salt
  • Black pepper

Method:

  1. Cook the penne in a pan of boiling water with a pinch of salt for 10-12 minutes or according to packet instructions.
  2. Meanwhile, melt the butter in a small pan over a medium to low heat. Stir in the flour and cook for 1 minute, stirring quickly with a wooden spoon or heatproof spatula to make a smooth glossy paste (roux). Remove from the heat and gradually pour in the milk, whisk with a balloon whisk until smooth after each addition. Season lightly with salt and plenty of freshly ground black pepper.
  3. Bring to the boil, then stir in the mustard or tomato puree until evenly combined. Reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened.
  4. Dice the green pepper. Drain the tuna and sweetcorn and fold into the sauce with the diced green pepper.
  5. Drain the pasta into the sink in a colander, then return to the pan and fold in the tuna and vegetable sauce with the chives, if using.
  6. Divide among wide rimmed bowls to serve.

Wednesday’s homemade wedges with chicken goujons

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It’s your very own chippie fakeaway with less fat and making less of a dent in your finances!

Cooking time: 60mins

What you need:

  • 400g potatoes scrubbed (Rooster or Maris Piper)
  • 8tsp olive oil (20g)
  • 50g plain flour
  • 2 eggs
  • 4tbsp milk (30g - 1.5% fat)
  • 100g breadcrumbs dried white breadcrumbs (often known as panko or use fresh white instead)
  • 50g porridge oats
  • 4 whole chicken fillets boneless and skinless
  • Lettuce
  • 14 cherry tomatoes
  • Sea salt
  • Black pepper

Method:

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Cut the potatoes into even-sized wedges. Place in a pan of boiling water and cook for 3-4 minutes until almost tender but still holding their shape.
  3. Arrange on a baking sheet lined with parchment paper and drizzle with two teaspoons of the olive oil, tossing to coat.
  4. Season lightly with salt and put in the top shelf of the oven.
  5. Roast for 30-35 minutes until cooked through and golden brown, turning half way through to ensure that they cook evenly.
  6. Put the flour into a shallow dish and season lightly with salt and plenty of freshly ground black pepper.
  7. Break the egg into a separate bowl and add the milk, then beat to combine with a fork.
  8. Mix the breadcrumbs and oats in a separate bowl and line the three bowls up alongside each other with an empty plate ready for the coated chicken.
  9. Cut the chicken into strips. In small batches of 2-3 pieces toss the chicken strips in the flour and toss to coat, shaking off any excess.
  10. Dip in the beaten egg mixture and then roll in the breadcrumbs. Put on the plate while you finish off the remainder.
  11. Arrange the chicken goujons on a separate baking sheet lined with parchment paper and drizzle the remaining two teaspoons of oil over one side of all the goujons, turning them over to ensure they are all lightly coated evenly.
  12. Place in the oven and cook for 15-20 minutes or until cooked through and tender.
  13. Arrange the chicken goujons on plates with the potato wedges and arrange the lettuce with cherry tomatoes that you’ve cut in half alongside to serve.

Thursdays’ simple chicken curry

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A firm family favourite, Lidl’s chicken curry is a failsafe that can keep for up to three days to double up as the office lunch.

Cooking time: 45mins

What you need:

  • 160g wholegrain rice
  • 4 tsp rapeseed oil (10g)
  • 2 whole onion
  • 4 whole chicken fillets skinless and boneless
  • 2 tbsp curry paste (15g)
  • 4 whole carrots
  • 400g green beans
  • 300ml warm water
  • Sea salt
  • Black pepper freshly ground

Method:

  1. Rinse the rice well in a sieve and then put into a small saucepan with 250ml of water and a pinch of salt, bringing to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions).
  2. This rice can sit happily for up to 30 minutes with the lid on.
  3. Heat the oil in a wok or large frying pan that has a lid over a medium heat. Meanwhile, cut the onion into slices. Add one teaspoon of the oil to the heated wok, swirling to coat it up the sides. Add the onion 2-3 minutes until softened, stirring occasionally.
  4. Cut the chicken into bite-sized pieces and then add to the onion with the curry paste or powder.
  5. Stir-fry for another 2-3 minutes until sealed and almost tender.
  6. Meanwhile, dice the carrots and trim the green beans and cut in half. Add both to the chicken mixture with the water and bring to a simmer, stirring to combine. Season with a little salt and plenty of freshly ground black pepper. Reduce the heat, then cover with the lid and simmer gently for 5 minutes or until the chicken is tender and the vegetables still have a little crunch.
  7. Fluff up the rice with a fork and divide among plates, making a slight dip in the centre. Spoon over the chicken curry to serve.

Meat-free Fridays’ omelette and salad

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For the family who wants to be that little bit more conscious about the environment omit the meat and take on this high protein alternative instead for an easy peasy end of week dinner.

Cooking time: 20mins

What you need:

  • 100g spinach baby leaves
  • 28 whole cherry tomatoes
  • 0.5 whole cucumber
  • 2 whole red peppers
  • 2 whole yellow pepper
  • 2 tbsp rapeseed oil
  • 10 whole eggs
  • 50 ml low-fat ilk (1.5% fat)
  • Sea Salt

For the dressing:

  • 2 small garlic
  • 4 tsp balsamic vinegar (30ml)
  • 100 ml Olive Oil (extra-virgin for a stronger flavour)
  • 2 tbsp wholegrain mustard (15g)
  • 2 tsp Honey (5g)
  • 2 tsp chives snipped and fresh (5g)

Method:

  1. Arrange the spinach leaves on plates and then cut the cherry tomatoes in half and scatter on top.
  2. Cut cucumber into slices and add, then drizzle over ½ a teaspoon of the dressing over each plate. Set aside.
  3. Cut the red and yellow peppers into slices. Heat in a teaspoon of rapeseed oil a frying pan for 8-10 minutes until tender, stirring occasionally with a wooden spoon.
  4. Break the eggs into a bowl and add the milk, then season with a little salt and plenty of freshly ground pepper. Gently beat the eggs and milk with a fork until the yolks and whites are just combined. Don’t be tempted to over-beat the omelette, as it will spoil the texture.
  5. Place a separate frying pan over a medium heat. Add another teaspoon of the oil and quickly swirl it around, tilting the pan so that the base and the sides get coated.
  6. Turn up the heat to its highest setting. Pour in a quarter of the beaten egg mixture, tilting it around to spread the eggs in an even layer. Place on the heat for about 20 seconds, tilting the pan until there is liquid egg left, just on the surface. Scatter half of the sautéed peppers down the middle before folding over to enclose the fillings.
  7. The easiest way to do this is to tilt the pan again, and flip one side of the omelette into the centre, then fold again.
  8. Place on the plate with salad. (It’s worth remembering that an omelette will continue cooking, even on the plate, so serve it immediately). Repeat with the rest of the oil and egg mixture to make the rest of the omelettes omelette. Serve at once. (Fillings can vary according to your family’s preferences).

Use our handy downloadable shopping list to fill your basket at Lidl and feed your family for less this week: Click here to download

Find more delicious recipes and inspiration at https://recipes.lidl-ni.co.uk

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