Bring a little bit of Europe to your dinner table with Spanish Chicken Thighs. An easy and delicious dish with a twist combining chicken thighs, chopped tomatoes, garlic, basil, paprika, parsley and black olives. These fresh flavours will transport you straight to the Costa del Sol.
Or, for something hearty but healthy, enjoy Aldi’s Chickpea and Pepper Vegetarian Curry. Made with chickpeas, peppers, spring onions, Greek yoghurt, and a variety of herbs and spices, this is the perfect way to ensure that everyone on the table is getting all the veggie goodness that they need.
For a mouth-watering dish that is guaranteed to fill all of the tummies in your house, try Chicken and Tomato Pasta Bake. Packed with tender chicken and tangy tomatoes and topped with cheddar, everyone will be asking for seconds.
Cost per serving: £1.18
2 tbsp Extra Virgin Olive Oil
1kg pack fresh Chicken Thighs
400g tin Chopped Tomatoes
1 tsp Garlic Granules
1 small handful of fresh Basil
2 tsp Paprika
300g Rice
350g Cherry Tomatoes
8 x Black Olives
1 x Red Pepper, sliced
1 squeeze of fresh Lemon Juice
1 tsp Dried Parsley
Freshly Ground Salt and Black Pepper
Pre-heat the oven to 180°C/Gas Mark 4.
Heat 1 tbsp of oil in a frying pan and brown the chicken on all sides. Drain and place in an ovenproof dish.
Fry the pepper until lightly coloured. Add into the dish with the chicken. Add the garlic, a handful of basil, paprika and tinned chopped tomatoes to a pan. Heat gently for 3-4 minutes.
Pour the sauce over the chicken and bake in the oven for around 35-40 minutes.
Meanwhile, cook the rice as per instructions, then drain. Whilst the rice is cooking, prepare the salad by halving the cherry tomatoes and olives. Mix the two ingredients together.
To make the salad dressing, whisk together 1 tbsp of oil, lemon juice and parsley.
Ensure the chicken is thoroughly cooked and piping hot throughout.
Serve the Spanish chicken with the rice and salad and top with the dressing.
Cost per serving: £1.75
1 x 500g pack British Turkey Mince
2 x Peppers
200g Mushrooms
1 tsp Paprika
1 tsp crushed Chillies
2 x small handfuls of fresh Basil
1 x 400g Multipack dips Tex Mex selection
200g Mature Cheddar, grated
1 x pack 8 Tortilla Wraps
A little Olive Oil
Salt and Black Pepper
Pre-heat the oven to 180°C/Gas Mark 4.
Chop the peppers finely, discarding any white pith or seeds. Wipe the mushrooms then chop finely.
Fry the mince in a large frying pan or wok, in a little oil until sealed, breaking up the mince with a wooden spoon as you cook. Add the chopped peppers, mushrooms, crushed chillies, paprika and basil and cook for a few minutes.
Add the salsa from the Tex Mex Selection then season with salt and pepper. Cook, stirring for a few more minutes. Ensure product is thoroughly cooked and piping hot throughout.
Put the tortilla wraps out flat on a work surface, then divide the mixture between them, putting it in the centre of the wraps.
Put a teaspoon of sour cream from the Tex Mex Selection on the top then add a handful of grated cheese.
Fold the wraps into parcels then put them on a baking tray and bake in the oven for 15 minutes.
Sprinkle with a small handful of basil over the enchiladas and serve.
Cost per serving: £0.95
1 x 400g can Chickpeas
1 x Pepper, sliced
2 x Red Onions
2 x cloves Garlic
20g piece of fresh Ginger, peeled
25ml Extra Virgin Olive Oil
500g Greek Yogurt
1 tsp Ground Cumin
1 heaped tsp Paprika
4 Spring Onions
2 heaped tsp Curry Powder
1 x Lime, juiced
200g Rice
Peel, halve and slice ¾ of the onions thinly. Sauté, along with the pepper, in a large frying pan or wok in the oil for 5 minutes on a low heat.
Peel the garlic and mince, then finely chop 15g of the ginger. Add these to the pan, along with the paprika, curry powder and cumin. Cook for a minute on a low heat, stirring as you cook.
Add the yogurt, lime juice and drained chickpeas, heat through for 15 minutes.
Meanwhile, cook the rice as per instructions on the pack.
Thinly slice the remaining 10g ginger and four 4 onions.
Serve the curry alongside the rice and top with remaining sliced red onion, ginger and spring onions.
Cost per serving: £1.60
1 x 650g pack Chicken Breast Fillets
300g Fusilli Pasta
1 x Red Onion
1 x 6 pack Tomatoes
500g Passata
300ml Crème Fraîche
1 x Lemon, juiced
2 x small handful of fresh Basil, chopped
2 tsp Paprika
100g Cheddar Cheese, grated
40ml Olive Oil
Black Pepper
Pre-heat the oven to 200°C/Gas Mark 6.
Cook the pasta as per instructions on the pack.
Meanwhile, peel and chop the onion finely. Chop the tomatoes into small chunks. Cut the chicken fillets into bite-sized pieces.
In a large frying pan, sauté the onions and the chicken in the olive oil until just slightly brown.
In a large bowl, mix the crème fraîche, passata, lemon juice, 1 small handful of chopped fresh basil and paprika, then season with plenty of black pepper, mixing well.
Add the cooked chicken and onion into the mixing bowl, along with the other ingredients and mix well.
Pour into an ovenproof dish, sprinkle over the grated cheese and bake in the oven for 25 minutes.
Ensure the dish is thoroughly cooked and piping hot throughout before serving.
Cost per serving: £1.68
2 x 400g packs Caramelised Onion Sausages
1kg Sweet Potatoes
1 head of Broccoli
80g Butter
15ml Extra Virgin Olive Oil
A little Milk
300g Gravy Granules
Salt
Pre-heat the oven to 200°C/Gas Mark 6.
Put the sausages in a roasting dish and add 15ml olive oil, then cook for 40 minutes.
Meanwhile, peel the sweet potatoes, cut into large chunks and boil for 20 minutes, until tender, in some lightly salted water.
Drain the liquid from the sweet potatoes and mash them, along with the butter and a little milk.
Cut the broccoli into florets and cook in boiling water for 5 minutes. Drain any excess oil from the sausages. Boil some water to make the gravy.
Ensure sausages are thoroughly cooked and piping hot throughout.
Serve the sausages alongside the sweet potato mash and broccoli, then cover with gravy.
Cost per serving: £1.74
2 x packs 250g Cod Loin Fillets
2 tbsp Plain Flour
4 x slices of White Bread
2 x Eggs, beaten
4 x Maris Piper Potatoes (around 600g)
2 tbsp Extra Virgin Olive Oil
250g Garden Peas
Juice of ½ a Lemon
Salt & Pepper
Heat the oven to 200°C/180°C Fan/Gas Mark 6.
Slice the potatoes into chips, then boil for 5 minutes. Drain the water from the pan and leave the potatoes to cool. Once cool, place on a baking tray and coat with the olive oil.
Toast 4 slices of bread. Once toasted, grate the slices into a bowl using a cheese grater.
Season the flour with a dash of salt and pepper, then roll the cod fillets in the flour until covered. Pat off any excess. Dip the cod fillets into the beaten eggs, ensuring to coat evenly.
Place the fillets into the bowl of breadcrumbs and lightly toss so that they become totally covered. Lift out gently and then place onto a lightly oiled baking tray.
Bake both the cod and the chips in the oven for 25 minutes, until the fish is cooked and the chips are lightly browned. Boil the garden peas for 3 minutes.
Plate the breaded fish fillets alongside the chips and peas, with a squeeze of lemon and dash of pepper to serve.
Aldi’s Italian Pork Bake
Cost per serving: £1.17
Ingredients
1 x 480g pack Pork Loin Steaks
1 x 400g can Chickpeas
3 x sticks Celery – approx. 300g
4 Spring Onions
2 tsp Tomato Purée
1 tsp Green Pesto
1 tsp Paprika
50g drained Black Olives
1 x Chicken Stock Cube
300ml Boiling Water
300g Rice
300g Cherry Tomatoes
2 tbsp. of Extra Virgin Olive Oil
Black Pepper
Pre-heat the oven to 200˚C/Gas Mark 6.
Slice the pork steaks into finger-sized pieces. In a large frying pan, sauté the pork in some oil on both sides until browned. Transfer to a shallow ovenproof dish.
Trim the celery and chop into small pieces. Fry them in the same pan with a little more oil until just coloured.
Add the pesto, tomato purée, olives, crumbled stock cube, paprika and the drained chickpeas. Pour over the boiling water, season with some black pepper and bring to the boil, stirring often.
Pour the rice and sauce over the pork. Cover with some foil and bake in the oven for 30 minutes.
Check that the rice is cooked. If not, you may need to add a little more boiling water and return to the oven for another few minutes.
Meanwhile, chop the tomatoes in half, finely chop the spring onions, mix together and serve alongside the pork and rice bake.
-ENDS –
1Research conducted on behalf of Aldi by Mortar Research with 1000 parents of primary school children. Please find the link to these comparison charts here.
2 †Based on a comparison of Aldi products against products shown only. Tesco may sell other products at different prices. Lowest Tesco price pro rata, considering size and offers, used and checked on tesco.com on 21/07/20. Aldi price and packaging correct as of 21/07/20. Salt, pepper and milk are not included in the costs per serving. For more information visit aldi.co.uk/bts. Subject to availability. Product packaging may differ in each region. Products and prices may vary in Scotland, Aldi Local and for Deliveroo. Accessed via: https://cdn.aldi-digital.co.uk/JuBt4sKCpN8wDvPfyAFKBCthT$U.pdf
For more information, please contact the Aldi Consumer Press Office on:
T: +44 207 693 6995 or E: aldi@welcometofrank.com
Notes to editors:
Aldi is Britain’s fifth largest supermarket with 880 stores and more than 34,000 employees.
Aldi is attracting hundreds of thousands of new customers every year with its range of exclusive brands, passing low operating costs on to customers in the form of low prices.
The supermarket believes in making every day amazing and that’s why every single day Aldi delivers on the best possible value for millions of families throughout the UK and Ireland across everything from award-winning fresh produce to world class gin.
Aldi won’t be beaten on price; consistently racks up award after award for quality; treats its suppliers with fairness and respect and recognises the responsibility of supporting valued institutions such as Team GB to demonstrate the importance of health and wellness. That’s Aldi. That’s everyday amazing. The reason they do this? Because Aldi believes that everyone should have access to fresh, healthy, affordable food…it’s a right, not a privilege.
The company’s current achievements and initiatives include:
For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or alditeam@clarioncomms.co.uk