The quantities provided above are averages only.
1 unit(s)
Chilli
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
1 unit(s)
Leek
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 tin(s)
Tomato Paste
240 grams
Irish Beef Mince
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
32 grams
Cream Cheese
(Contains Milk May be present Nuts)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Boil a large pot of salted water for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 2cm pieces.
Halve the chilli and discard the core and seeds. Finely chop.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Add the middle eastern spice mix, pepper, leek and garlic to the beef and fry for another 5-6 mins. Season with salt and pepper.
Pop in the tomato paste, stock, 100ml water (per 2P), balsamic glaze and chilli (use less if you dont like the heat) into the beef. Cover and cook for 6-8 mins.
IMPORTANT: Mince is cooked when no longer pink in the middle.
Then stir through the drained orzo and mix well. Season to taste with salt, pepper and sugar.
Divide the beef orzo between plates and add a dollop of cream cheese on top.