Sausage and Spud Chilli
Lent is here – so something fishy will be going on tonight – last few days have been about decluttering cupboards and fridges – trying to use up left overs in all ways possible. I love making meals from odds and sods – this one almost made itself.
I had 4 sausages left – so skinned them, pan fried them lightly in little olive oil, crumbling them as they went, with the one red chilli I had lingering in the larder, plus a little cumin and a dash of sea salt and black pepper. I had a bowl of boiled new potatoes left over from a day or two before so they all got diced and thrown in, along with the last of the shallots finely chopped and a small bunch of coriander, chopped, that had been hiding on the window sill.
A good stir – I left it for 15 minutes on a medium heat stirring now and then – then I added 2 cans of chopped tomatoes, a little smidgen of tomato sauce and stirred it once more. I then left it on a low heat for about 30 minutes.
I had a baguette left over from the day before, so that got sliced – I put a splash of olive oil in a frying pan with some crushed garlic and pan fried the slices until golden – drained them on kitchen paper – served the chilli in bowls with the croutons on top.
Simple, cheap, tremendously tasty….and no more leftovers!
Venetian Rice Dish with Pancetta and Peas
This is one of those dishes that I have been meaning to get around to cooking for a while….I should have made it before – it is delicious!
Simplicity itself and considering the basic ingredients the result is remarkable. It satisfies the soul and calms the beast. It is awash with flavours.
3 tbsps olive oil
1 onion peeled and finely chopped
150 gm pancetta or smoky bacon
500gm frozen peas
A handful of chopped fresh flat leaf parsley
1.5 L of hot chicken or vegetable stock
400 gm arborio rice
50 gm parmesan grated
Good extra virgin oil for drizzling
Salt and pepper to taste
Melt 40 gm of the butter with the oil in a large sauté pan and fry the onion and pancetta for 5 minutes, stirring now and then, Add the peas with the parsley, and 2 ladlefuls of the hot stock. Simmer for 15 minutes – no lid – until the stock has evaporated.
Add the rice and stir gently on a medium heat for 2 minutes. Pour in 500 ml of the stock and continue to cook, stirring occasionally. As soon as the water has been absorbed add more stock, a ladleful at a time. Cook for 20 more minutes until the risotto looks a little like soup and the rice is cooked but still has a bite to it.
Remove the pan from the heat and stir in the remaining butter and parmesan. Cover with a lid and leave to rest for 3 minutes. Serve in warmed bowls and drizzle on a little olive oil at the table.
Autumnal bliss in a bowl.
Courgette and Chorizo Pasta A La Crema…
This was a swift store cupboard special supper and one of the tastiest of the last week. I wanted to adapt my usual lardon and courgette pasta…and the simple answer was replace the lardons with cubed chorizo. The result was a sublime cocktail of flavours that slipped down and satisfied.
Do this. It is going to make your week.
100 gm of cubed chorizo
One courgette cubed
50ml single cream
Small bunch of coriander chopped
Sea salt and black pepper
In a splash of olive oil heated for a minute, add the courgette and pan fry until starting to just brown, then add the chorizo and continue frying gently whilst you cook the pasta.
Just before you drain the pasta, add the cream and a grind of sea salt and black pepper. Then add the chopped coriander.
Serve on the hot pasta.
Quick, sensuous and delectable. It’s what suppers should be.
For another exciting twist on the courgette recipe try this one from Nigel Slater