Tonight I cooked..........

Chorizo and chickpea stew type thing. Mainly to prove I can cook things other than various shades of brown.

I've not been massively keen on chickpeas before but they are growing on me over the last few months.

chorizostew.jpg
 
Chorizo and chickpea stew type thing. Mainly to prove I can cook things other than various shades of brown.

I've not been massively keen on chickpeas before but they are growing on me over the last few months.

View attachment 347058
Nothing wrong with brown Mukker, brown is the new superfood.
Looks pretty good that, got a recipe for it?
 
Had some cheap pork loin steaks, so did a layered casserole thing.
In a casserole, layer of cabbage cut in 1cm thick rings. layer of sliced spuds, then the same again. pour in a tin of cream of asparagus soup, then sit 4 loin chops on top, lightly smeared with coarse grain mustard & sprinkle with salt.
Put the lid on & into the fan oven for an hour, then off with the lid, grate cheese over everything & another 30 min in the oven.
Was very tasty & enough to feed four for less than £4.

Camera?

What camera?
 

Joker62

ADC
Book Reviewer
Fish pie made with trout, hake, smoked haddock and mussels in a cheesy parsley sauce with creamy mash top.
 
Looks pretty good that, got a recipe for it?
It's mostly from a bloke called Miguel Barclay - his gimmick is meals for a quid. I'm not fussed about exact penny pinching but most of his recipes are scaled for one person, straightforward, quick and don't involve much washing up. Lots of them up on google. His version is here - link

Anyway, onion and couple of inches of chorizo, cut into smallish bits and lobbed in frying pan.
While onions are softening, deseed and cut a couple of peppers into chunks and then add peppers to pan.
Stir for a few minutes until everything is soft and add spices (I used smoked paprika, cumin and garlic powder).
When veg is soft, add drained chickpeas and stir about to cover in spices, then add carton of tomatoes.
Cover and leave alone for half an hour. I added water as it was getting a bit gloopy.
Lid off for 15 minutes or so until it looked the right consistency, couple of handfuls of spinach stirred in until it wilted, then served.
 
I haven't even had breakfast yet - so, I WON'T be staying long on this delicious thread ;) .

Can not think of anywhere else, so I hope no-one objects if I "park" the following here . . .

 
Re savoury mince. A good chef I knew always turned out a lovely savoury mince and maintained that the addition of a good couple of tablespoons of chutney per lb of beef mince adds to the flavour. Must say that I agree with him and always do the same now.
 
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Yesterday. Grilled fillet of plaice with lemon parsley butter. Wouldn't normally have chips with it and I don't have a chip pan as I don't eat them too often, however, I've found these 'Tesco Home Style' crinkle cut oven chips to be pretty good.

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