Spicy Pilchard Macaroni Bake

Spicy Pilchard Macaroni Bake

The Spicy Pilchard Macaroni Bake flavoured with Knorrox Beef Stock Cubes is quick and easy to make for the whole family to enjoy!

Ingredients

  • 1/2 packet (250) g macaroni
  • 1 tablespoon cooking oil
  • 1 onion finely chopped
  • 1 green pepper finely chopped
  • 2 cloves crushed garlic
  • 1 tablespoon Rajah Mild & Spicy Curry Powder
  • 2 tinned pilchards in tomato sauce bones removed
  • 3 fresh finely chopped tomatoes
  • 2 Knorrox beef stock cubes
  • 1 cup frozen mixed vegetables
  • 1/2 cup cheddar cheese grated

Directions

  1. Preheat oven to 180℃

  2. Cook the macaroni according to on-pack instructions then drain and set aside

  3. Heat oil in a pot and fry the onion, green pepper and garlic until soft

  4. Add the curry powder and fry for one minute to release the flavour and aroma

  5. Add the deboned pilchards together with the tomato sauce, chopped tomatoes and KNORROX Beef Stock Cube and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon

  6. Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes

  7. Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish

  8. Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve

 
            
  • 1/2 packet (250) g macaroni
  • 1 tablespoon cooking oil
  • 1 onion finely chopped
  • 1 green pepper finely chopped
  • 2 cloves crushed garlic
  • 1 tablespoon Rajah Mild & Spicy Curry Powder
  • 2 tinned pilchards in tomato sauce bones removed
  • 3 fresh finely chopped tomatoes
  • 2 Knorrox beef stock cubes
  • 1 cup frozen mixed vegetables
  • 1/2 cup cheddar cheese grated

  1. Preheat oven to 180℃

  2. Cook the macaroni according to on-pack instructions then drain and set aside

  3. Heat oil in a pot and fry the onion, green pepper and garlic until soft

  4. Add the curry powder and fry for one minute to release the flavour and aroma

  5. Add the deboned pilchards together with the tomato sauce, chopped tomatoes and KNORROX Beef Stock Cube and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon

  6. Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes

  7. Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish

  8. Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve

 
                    

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