225g can Lucky Star Pilchards in tomato
1 Cup Rice and 1 cup macaroni
1/2 L water
2 cubes beef stock
3 onions chopped in rings
1 red, green and yellow pepper chopped into strips
5 tablespoon oil for frying
1/2 tsp of cayenne pepper
3 tomatoes cut into chunks
3 potatoes peeled and cut into medium chunks
1/2 teaspoon salt
1 bunch fresh spinach leaves roughly chopped
To cook rice or macaroni:
Place rice and macaroni in a medium saucepan with water, cover the pan, simmer for about 30 minutes until macaroni and rice are cooked and the water has been absorbed. Stir the macaroni with fork.
To make the casserole:
Cut the pilchard into small chunks, careful not to mash the pilchard.
Fry all the mixed vegetables in a saucepan on medium heat.
Stir in the cayenne pepper.
Bake the potatoes at about 120c for about 15 minutes.
When the potatoes are done, pour over the mixed vegetables and add stock cubes. Simmer until water has been absorbed.
Add macaroni and chopped tomatoes, cover and simmer for about 5 minutes and stir in the pilchards.
Heat for 1 minute at low heat.
Roughly break the spinach leaves into small pieces and garnish the casserole with spinach leaves and serve with salad.
Best enjoyed with
Macaroni Pilchard, you can also serves with Pap and Steam Bread.
The recipe on this page has been supplied by a Lucky Star fan.