Chef launches video recipes to help families cook meals for just £1

Mouthwatering meals for just £1: Tapas Revolution founder reveals simple family recipes including Spanish chorizo, meatballs and potatoes, and vegan lentils

  • EXCLUSIVE: Omar Allibhoy, founder of Tapas Revolution, has launched a new series on YouTube, showing easy family dishes to cook at home on a budget
  • Spanish Chef, who was born in Madrid, plans to release recipes every week 
  • Speaking exclusively with FEMAIL he reveals simple recipes for meatballs, chorizo and vegan lentils

A leading chef has revealed how to cook up delicious restaurant-quality, child-friendly meals at home for just £1. 

Omar Allibhoy, the founder of Tapas Revolution,  has launched a new series on YouTube, showing easy-to-follow family dishes to cook at home on a budget.

The Spanish Chef, who was born in Madrid, plans to release recipes every week and has so far treated his followers to tasty Chorizo, vegan lentils and rich meatballs.  

‘Lockdown has personally been quite tough for me, as a father of a two-year-old and a seven-year-old,’ he told FEMAIL.

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Omar Allibhoy, the founder of Tapas Revolution, has launched a new series on YouTube , showing easy-to-follow family dishes to cook at home on a budget.


The Spanish Chef, who was born in Madrid, plans to release recipes every week and has so far treated his followers to tasty Chorizo, vegan lentils (left) and rich meatballs (right)

‘I can tell you that managing to get home schooling done, keeping a toddler entertained, cooking for the family, as well as achieving things for work… it’s a miracle!

‘We’ve never been under so much pressure as a family but just like me, many others are in the same situation. 

‘It’s also easy to forget the extreme difficulties many families are facing; so many have lost their jobs and more than ever, every penny counts. 

‘Which means cooking a nutritious and tasty meal for our families can be a daunting task. 

‘It is for this reason I’ve decided to launch a new series on my YouTube channel with the aim to inspire families to cook nutritious, wholesome and affordable everyday meals for just £1 per portion! ‘ 

Here he shares his recipes with FEMAIL… 

Meatballs in tomato sauce and roast potatoes 

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes 

Cost: £1 per portion

For the meatballs

  • 3 slices bread
  • 100 ml milk
  • 500 g minced beef
  • ¼ Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon freshly chopped flat-leaf parsley
  • 1 egg, beaten
  • sea salt and freshly ground black pepper
  • 2 tablespoons olive oil

 

For the sauce

  • 5 tablespoons good-quality olive oil
  • ¾ Spanish onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 teaspoon sugar
  • 1 tbsp vinegar
  • 2 x 400-g tin chopped plum tomatoes
  • sea salt and freshly ground black pepper

For the potatoes

  • 5 tablespoons good-quality olive oil
  • 1kg potatoes
  • sea salt and freshly ground black pepper
  • 3 sprigs of rosemary

 METHOD

1. Wash and dice the potatoes in about 3 cm chunks. Place a pot over high heat with the potatoes and just enough cold water to cover and bring them to the boil.

 Simmer for 10 minutes and drain. Place them in a roasting tray, pour a good drizzle of extra virgin olive oil, season with salt and pepper and roast for 25 minutes in a pre-heated oven at 220°C/gas mark 7. 

Stir after 10 minutes so that all sides crisp up and sprinkle the rosemary leaves on top of the potatoes during the last 5 minutes to add plenty of aroma.

2. To make the meatballs, soak the chopped bread in the milk with the egg in a large bowl and leave for a few minutes. 

Add the minced meat, the onion, garlic, parsley and seasoning.

3. Knead the mixture with clean hands for a minute until the ingredients are well combined (don’t over work it or the meatballs will become rubbery). Roll the mixture into small balls, about the size of a walnut and place in a shallow roasting tin with a drizzle of the oil. The traditional way of cooking these is to fry them in batches in a little olive oil over a medium heat but I prefer to do it the easy way and roast them. Simply drizzle with a little olive oil and cook for 20 minutes in the oven at 220°C/gas mark 7.

Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium heat and fry the onion for 10 minutes. Then add the garlic and fry for a further 5 minutes. Add the sugar, the vinegar, the salt, pepper, oregano and the chopped tomato tins. Simmer for 10 minutes on low heat. Add your cooked meatballs and simmer together for a further 5 minutes before serving with the potatoes

Spanish chorizo and potato stew 

Serves 4

Preparation time: 15 minutes

Cooking time: 50 minutes 

Cost: £1 per portion

Ingredients

  • 100 ml olive oil
  • 5 garlic cloves, thinly sliced
  • 2 onions, finely chopped
  • 2 red peppers, seeded and finely chopped
  • 1 tin of chopped tomatoes
  • 200 g semi-cured chorizo, cut into 2-cm slices

 

  • ½ tablespoon sweet paprika
  • 1.2 kg potatoes, peeled and cut into chunks
  • 2 tablespoons vinegar
  • 2 sprigs of fresh rosemary, leaves picked
  • 2 bay leaves
  • salt and freshly ground black pepper

 

Method

1. Heat the olive oil in a large pan over a medium heat and add the garlic, bay leaves, onion and red pepper. Fry until golden for about 15 minutes.

2. Add the chorizo and fry for a further 5 minutes before adding the paprika and the tin of chopped of tomatoes.

 3. Fry for a further 5 minutes until the tomato has thicken into a paste, pour the vinegar and 1.5 litres of water and add the potato chunks and rosemary leaves. 

4. Season with salt, pepper and simmer for 25 minutes until the potatoes are slightly overcooked and the corners are starting to break

Vegan Lentil Stew 

Serves 4

Preparation time: 15 minutes

Cooking time: 45 minutes 

Cost: £1 per portion

Ingredients

  • 100ml extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 stalks of celery, cut into chunks
  • 3 carrots, cut into chunks
  • 1 head of garlic, thinly sliced
  • 1 small green pepper, large dices
  • 1/2 tbsp smoked paprika
  • 1 tsp cumin powder
  •  1 cube of vegetable stock
  • 2 bay leaves
  • 1 tin chopped tomatoes
  • 3 tbsp vinegar
  • 2 potatoes, cut into large chunks
  • 300g lentils
  • 1 pinch of dry oregano
  • 25g of parsley, coarsely chopped
  • Salt
  • Pepper
  • 2 litre of water

Method

1. Place a large pot over high heat with the olive oil, onion, celery, carrots, green pepper, garlic and fry for 20 minutes until properly caramelised.

2. Add the bay leaves, vegetable stock cube, paprika, oregano, cumin and fry while stirring every so often for about 3 minutes.

 

3. Add the chopped tomato tin and cook for about 5 minutes until a thick paste has formed. 

4. Pour the vinegar and add the potatoes, the lentils, pour the water, season with salt and pepper and let it boil on high heat for 10 minutes and then simmer on medium for a further 15 or until the lentils are soft. For the last minute add the parsley and enjoy!

 

 

 

  •  Omar Allibhoy, The Spanish Chef and include the web link: www.thespanishchef.com

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