Ahead of Paris 2024, Aldi has shared some budget-friendly recipes created in partnership with Team GB and ParalymicsGB athletes.
From flavour-packed tortillas to refreshing salads, these recipes have been created for their simplicity and nutritional value, so that everyone can eat like a champion at an affordable price.
Designed by the likes of gymnast Max Whitlock, Paula Radcliffe and paralympic sprinter Jonnie Peacock, see below for a selection of these nutritious recipes with easy to follow, step-by-step instructions.
Aldi is a sponsor of both Team GB and ParalympicsGB, proudly supporting every athlete with helpful initiatives to keep them fuelled, like providing monthly food vouchers to spend in Aldi.
Picadillo Tortillas – serves four
What better for a group meal than these tasty tortillas? Filled with delicious, succulent minced beef and mixed veggies, this dish is a guaranteed crowd-pleaser.
INGREDIENTS
· 250g (8 oz) minced pork
· 250g (8 oz) minced beef
· 1 onion, chopped
· 2 garlic cloves, finely chopped
· 1 teaspoon smoked paprika
· 1 teaspoon ground cumin
· ½ teaspoon ground cinnamon
· 2 tablespoons organic flaked almonds
· 2 tablespoons red wine vinegar
· 50g (2 oz) raisins
· 400g (13 oz) can chopped tomatoes
· 300ml (½ pint) chicken stock
· 8 large soft flour tortillas
· 200ml (7 fl oz) crème fraîche
· Salt and pepper
SALSA
· 1 red pepper, cored, deseeded and chopped
· ½ red onion, finely chopped
· Small bunch of fresh coriander, finely chopped
METHOD
1. Dry-fry the minced pork and beef in a flameproof casserole dish with the onion for five minutes, stirring until the mince is evenly browned.
2. Stir in the garlic, paprika, cumin and cinnamon, then mix in the almonds, vinegar, raisins and tomatoes. Add the stock and some seasoning and bring to the boil, stirring occasionally. Cover and cook in a preheated oven at 180°C for one hour. Leave to cool, then chill until required.
3. To make the salsa, mix together the red pepper, red onion and coriander in a bowl and chill until required.
4. When ready to serve, reheat the picadillo on the hob for 15 minutes, stirring until piping hot. Warm the tortillas according to the packet instructions. Divide the picadillo between the tortillas and top with spoonfuls of crème fraîche and salsa. Roll up and serve immediately.
Salmon & Potato Salad – serves four
A perfect lighter meal or a healthy lunch, this salad is both nutritious and delicious! Salmon is not only high in protein, it also contains iron and vitamin D.
INGREDIENTS
· 750g (1½ lb) potatoes, thickly sliced
· 4 salmon fillets, about 120g (4 oz) each
· 6 tablespoons olive oil
· Finely grated rind and juice of 1 lemon
· 2 teaspoons runny honey
· 1 red onion, halved and thinly sliced
· 2 tablespoons chargrilled peppers, roughly chopped, and 2 teaspoons brine from the jar
· 50g (2 oz) canned anchovies in oil, drained and roughly chopped
· Small bunch of parsley, roughly torn
· Salt and pepper
METHOD
1. Half-fill the base of a steamer with water, bring to the boil, then add the potatoes to the water. Season the salmon and arrange in a single layer in the top of the steamer. Cover and cook the potatoes for 12–14 minutes until just tender, and the salmon for eight–ten minutes until cooked through.
2. Make the dressing by mixing the oil, lemon rind and juice, honey and seasoning together in the base of a salad bowl. Add the onion, peppers, brine, and the anchovies. Drain the potatoes and toss with the dressing while still hot. Skin and flake the salmon, discarding any bones, and arrange on top of the potatoes. Leave to cool, cover and chill until required.
3. When ready to serve, tear the parsley over the fish and gently toss the salad together. Serve in shallow bowls.
Pesto Rice Salad with Basil – serves four
This is a vegetable feast, providing loads of essential vitamins and minerals in a refreshing and tasty salad.
INGREDIENTS
· 75g (3 oz) broccoli, finely chopped
· 75g (3 oz) courgettes, finely chopped
· 75g (3 oz) mixed red and yellow peppers, cored, deseeded and finely chopped
· 25g (1 oz) spring onions, finely chopped
· 40g (1½ oz) chestnut mushrooms, finely sliced
· 2 tablespoons water
· 2 tablespoons pesto sauce
· 50g (2 oz) cooked brown rice
· 50g (2 oz) cooked wild & red rice
· Salt and pepper
· Parmesan shavings and basil leaves, to serve (optional)
METHOD
1. Heat a large frying pan or wok, add the vegetables and the measured water and cook over a high heat for three–five minutes, until the vegetables have softened.
2. Remove from the heat and leave to cool.
3. Mix the cooled vegetables with the pesto and cooked rice, season well and stir to combine. Cover and chill until required. Serve topped with a few Parmesan shavings and some basil leaves, if liked.
Vegetable Balti with Greek Yoghurt and Rice – serves four
Vitamin-rich cauliflower really enhances the flavour of the spices in this dish and combines with the rest of the ingredients to produce a nice balanced meal.
INGREDIENTS
· 1 small cauliflower, cut into florets
· 375g (12 oz) sweet potatoes, cut into 2 cm (¾ inch) cubes
· 1 red pepper, cored, deseeded and cut into chunks
· 100g (3½ oz) green beans, each cut into three
· 450g (14½ oz) jar Balti sauce
TO SERVE
· 1 tablespoon olive oil
· 1 onion, thinly sliced
· Handful of fresh coriander, chopped
· 150g (5 oz) Greek yogurt
· Cooked white rice, to serve
METHOD
1. Add the cauliflower, sweet potato, red pepper and green beans to a large flameproof casserole dish, cover with the jar of Balti sauce and use the empty jar to add a jar full of water. Bring to a boil over a medium heat, cover with the lid and transfer to the oven. Cook for two hours at 130°C, stirring halfway through cooking, and again at the end.
2. When ready to serve, heat the oil in a frying pan, add the onion and chopped coriander and fry for five–six minutes until softened and browned.
3. Spoon the curry on to plates, top with spoonfuls of the yogurt and the fried onion mixture. Serve with rice.