• • 
  • Source link : Spicy Pilchard Macaroni Bake | whatsfordinne

Ingredients

1/2 packet (250) g macaroni
15 ml (1 tbsp) 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
250 ml (1 cup) frozen mixed vegetables
125 ml (1/2 cup) cheddar cheese grated

Preparation method

Preheat oven to 180℃.
Cook the macaroni according to on-pack instructions then drain and set aside.
Heat oil in a pot and fry the onion, green pepper and garlic until soft.
Add the Rajah Mild & Spicy Curry Powder and fry for one minute to release the flavour and aroma.
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.
Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes.
Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish.
Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve.