How to Make Food for the Footie as a Student Cook

Footie, rugby, curling, it doesn’t matter what sport’s on the box, cook up these dishes to entertain a bunch of student lads on a night in. Kicking and screaming with flavour, but dead easy to make, you don’t spend all your time in the kitchen away from the action.

Beef Tortilla Wraps

These wraps are fantastic – spicy beef stuffed inside a soft, floury tortilla wrap and topped with melted cheese.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

Olive oil

1 onion, peeled and chopped

750 grams of minced beef (about 3 big handfuls)

3 big pinches of chilli powder

1/2 tin of red kidney beans, drained and rinsed

1/2 tin of sweetcorn, drained

Big squeeze of tomato sauce

4 tortilla wraps

Handful of grated Cheddar cheese

  1. Heat a drop of oil in a frying pan over a high heat.

  2. Add the chopped onion to the pan and fry until the edges start turning brown.

  3. Crumble in the meat, breaking it up with your spatula when it’s in the pan. Fry until the meat turns brown.

  4. Add in the chilli powder, kidney beans, sweetcorn and a big squeeze of tomato sauce and mix everything together. Fry for another 5 minutes. Meanwhile, turn the grill on to full power.

  5. Divide the mixture between the four wraps and wrap the tortillas up. Place the wraps in a heat-proof dish and scatter the cheese evenly over the top. Place under the grill until the cheese has melted and then eat.

Per serving: Calories 742 (From Fat 392); Fat 43.6g (Saturated18.9); Cholesterol Trace; Sodium 770mg; Carbohydrate 36.8g; Dietary Fibre 2.1g; Protein 50.5g.

Chilli Con Carne

A good chilli con carne is an amazing dish, and it doesn’t even have to be ‘blow your head off’ spicy. Full of rich and warming flavours, its perfect in front of a footie.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Olive oil

1 onion, peeled and chopped

Pinch of cumin seeds (optional)

2 cloves of garlic, peeled and chopped

750 grams of minced beef (about 3 big handfuls)

1 big splodge of tomato purée

1 beef stock cube

1 tin of chopped tomatoes

1/4 bottle of red wine

1 tin of red kidney beans, drained and rinsed

Handful of sun-dried tomatoes, cut into quarters (optional)

3 big pinches of chilli powder

Salt

2 mugs of rice

  1. Heat a drop of oil over a medium to high heat in a frying pan and add the chopped onion. Fry for a couple of minutes and then add in the garlic. Mix well and fry for a couple more minutes.

  2. Crumble in the beef, breaking up the mince with your spatula in the pan. Mix and cook until the meat is a light brown colour.

  3. Half fill a saucepan with water and put on the hob over a high heat to bring to the boil. This is for the rice.

  4. Add the tomato purée to the pan and mix into the beef. Sprinkle the stock cube over the top and mix again.

  5. Pour in the chopped tomatoes with their juice, red wine, kidney beans and sun-dried tomatoes. Mix it all together and then add in the chilli powder. Turn the heat to medium and let the mixture simmer.

  6. By now the water for the rice should be boiling, so add a pinch of salt and pour in the rice. Give it a quick stir to stop the rice sticking to the bottom and boil for about 10 minutes.

  7. Check that the rice is cooked and then drain it through a colander. Spoon it onto plates and add the chilli on top.

Per serving: Calories 1187 (From Fat 307); Fat 34.1g (Saturated 13.4g); Cholesterol Trace; Sodium 1068mg; Carbohydrate 156.6g; Dietary Fibre 10.9g; Protein 63.5g.