Farmersgirl Kitchen

Monday, 3 November 2014

St Andrew's Day Slow Cooked Challenge and a Giveaway

St Andrew's Day is a day of celebration for Scots, both in Scotland and for those who live elsewhere. Last year I wrote about St Andrew and how he became the patron saint of Scotland , this year I'm concentrating on the food, because all celebrations generally involve food!

So for the November Slow Cooked Challenge I'd like you to make a dish that would be suitable for St Andrew's Day. It can be a traditional Scottish dish like Cock-a-Leekie Soup, porridge or stovies, it could use Scottish ingredients such as Scotch Beef or Scotch Lamb. It could even be a Dundee Cake or a bread like a Selkirk Bannock.

OR you could simply make a dish that is delicious to eat and would be suitable to serve on the 30th of November, something warming is probably in order.

As a bit of a bonus, and only loosely connected to Scotland, I was delighted to receive a review copy of Slow Cooked by Miss South of North South Food blog from Ebury Press and to offer a copy to one lucky reader (scroll down for Rafflecopter) Miss South does acknowledge the Scottish side of her family and the cooking of Northern Ireland, where she was brought up, has a lot in common with Scotland.

Slow Cooked is the first book from Miss South, one half of the popular North South Blog. In this book Miss South is on a mission to reinvent one of her favourite kitchen appliances, her beloved slow-cooker.

I can thoroughly recommend this book, those of you who are regular readers of my cook book reviews will know that I love to look at the pictures. Well the pictures in this book are all at the front rather than beside the recipes and normally I would find that off putting. However, the recipes are SO GOOD that even without a picture beside each one, I was totally absorbed and couldn't wait to cook.

The Introduction will tell you everything you need to know about good slow cooking and how to cook frugally in your slow cooker.

Then it's straight into the recipes the Meat chapter includes everything from traditional Scouse to Oxtail with Dark Chocolate and Guinness, Soy Braised Pigs Cheeks and Moroccan Lamb Breast.

Poultry dishes such as Confit Duck, Jerk Chicken and Chicken Liver Pate are there as well as how to roast a chicken in your slow cooker.

The Fish and Seafood dishes include Stuffed Salmon and Soused Mackerel

Pulses and Grains are brilliant in the slow cooker and the Chilli with Dark Chocolate sounds as incredible as the long list of ingredients, however it was Chorizo Butter Beans that caught my eye, a few simple ingredients, no soaking of the beans and throw it all in and leave it. You have got to try this, it's incredibly good.

Chorizo Butter Benas -one of the best recipes I've ever made in my slow cooker

In Vegetables the recipes feature those vegetables that really appreciate a long slow cooking time, like Braised Red Cabbage, Caramelised Onions and the glorious sounding Potato and Olive Stew with Preserved Lemons.

Soups range from Scotch Broth (ideal for St Andrew's Day) to Ghanaian Peanut Soup.

There's a whole chapter on Curry. meat based like Beef Rendang and vegetarian like Sweet Potato, Spinach and Paneer Curry.

Preserves and Pantry Staples is full of recipes for chutney, relish, sauce and sweet curds and butters.

Cakes and Breads made me drool, who wouldn't at Dulce de Leche Coffee Cake and Chocolate Hazelnut Fudge, as well as some good bread recipes.

Puddings and Steamed Puddings make up the final chapter and Spiced Roast Plums, Creme Brulee and Chai Bread and Butter Pudding all sounded so delicious.

The recipes are well laid out each chapter and each recipe has an introductory paragraph with additional helpful hints and sometimes a story which reveals a little about Miss South, which is where I found out about her Scottish connections.

Slow Cooked by Miss South will be published on 6th November by Ebury Press RRP £14.99

Follow northsouthfood on Twitter for more info, debate and recipe testing anecdotes

@northsouthfood www.northsouthfood.com

The Happy Foodie has a post with links to all the Slow Cooked reviews and published recipes. There's also a little bit about each blogger and why they love Slow Cooking, check it out.

How to enter the Slow Cooked Challenge

Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
Link to Farmersgirl Kitchen
Use the Slow Cooked Challenge logo in your post
If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookedChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.

Rules:

Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
One entry per blog.
Recipes must be added to the linky by the 28th of each month.

An InLinkz Link-up

Follow the Rafflecopter instructions to enter the giveaway for

Slow Cooked by Miss South

a Rafflecopter giveaway

Labels: Butter Beans, chorizo, cookbook review, crockpot, giveaway, Miss South, review, slow cooked, Slow Cooked Challenge, slow cooker, St Andrew's Day, win

Saturday, 11 January 2014

Chorizo Burgers - A Random Recipe

It wouldn't be Christmas without a new cookbook. I was lucky enough to receive two new books, 'eat, The little book of fast food' by Nigel Slater:

and 'Dear Francesca, a cookbook with love' by Mary Contini:

They are both lovely books to read as well as to cook from so it was no hardship to choose a random recipe from one of my new books as requested by Dom at Belleau Kitchen for the Random Recipes Blog challenge.

Nigel Slater won the 'eeny meany miney mo' selection and then I just opened the little book of fast food randomly to find myself at the page for chorizo burgers. The recipe is copyright so I can't share it in it's entirety but there are only three ingredients: minced pork, cooking chorizo sausages, salt and pepper and ciabatta or pannini rolls. Nigel uses more chorizo than pork, my burgers were more like half and half. I simply formed the mix into burgers and fried them with a very little oil in a non-stick pan.

I made the burgers rectangular to fit better onto the rolls!

The burgers were really easy to make on a Friday night, when I would usually stick a pizza straight from the freezer into the oven! The texture was nice and soft and the chorizo sausage gave the burgers a delightful smoky piquancy. I will definitely make these again.

I used Heck Smoky Chorizo style sausages, they have a good flavour and softer texture than some chorizo which made them easy to mix with the minced pork. Please don't be alarmed by the Use By date, they were frozen well before that date and defrosted in the fridge overnight before becoming burgers!

@FarmersgirlCook Thrilled to hear this. Thank you. And lovely picture.
— nigel slater (@NigelSlater) January 18, 2014

Labels: Burgers, chorizo, easy, fast, Heck Food, Mary Contini, Nigel Slater, Random Recipes, sausages

Monday, 15 October 2012

La Tasca Paella de Carne Recipe

A few weeks ago, I was invited to La Tasca in Renfield Street, Glasgow to watch Executive Chef Antonio Bennetto and Thomas, the La Tasca chef, demonstrate cooking paella, as well as tasting the delicious autumn menu for La Tasca. You can read about it in my blog post 'Paella People'

After the demonstration I wanted to make some Paella myself. As I wanted it to be as authentic to La Tasca as possible, I asked if they would be able to provide a recipe for me and was delighted when the answer was YES!


Paella de Carne ingredients

Frying the onion and peppers in garlic infused oil

Adding the chicken and chorizo

Adding the prawns and peas

Adding the rice in a cross

LA TASCA PAELLA DE CARNE

Serves 2 – 4 people

Prep time: 20 minutes

Cook time: 30-35 minutes

INGREDIENTS

200g of Spanish paella rice such as bomba or calasparra

2 tbs garlic infused olive oil

1 tsp pimenton de la vera dulce (smoked sweet paprika)

Pinch of saffron (or turmeric if you don’t have saffron)

675ml good quality chicken stock (475ml if using calasparra)

4 large ripe tomatoes

1 small white onion

2 medium sized fresh chicken breasts, diced into 25mm chunks

100g fresh chorizo sausage, sliced into rounds about ½ a cm in thickness

40g of fine beans, top, tailed and chopped into 1cm

30g of garden peas

Pinch of salt & pepper

1 roasted red pepper cut into quarters to garnish

1 lemon cut into wedges

CROCKERY

1 Paella Pan or a 30cm Large Heavy bottom frying pan

1 small pan for tomatoes

METHOD

1. Cut the onion and pepper into roughly 2cm cubes.

2. Score a small cross on the base of each tomato, then carefully place into a pan with boiling water, leave for 20 to 30 seconds, then remove using a slotted spoon. Drop the tomatoes into a bowl of ice cold water and leave to cool. Remove the tomatoes then peel away the skin. Cut the tomatoes into quarters, remove the seeds with a spoon, and then roughly chop the flesh. Set the chopped tomato aside.

3. Place a Paella pan or sauté pan over medium heat and when hot pour in the garlic infused olive oil. Add the onions and peppers and cook for 3-4 minutes until softened then move to one side of the pan.

4. Add the chicken and chorizo, stirring through and cook for 2-3 minutes until the chicken starts to brown and the chorizo begins to lightly caramelise before mixing back through with the peppers and onion.

5. Add the diced tomatoes, almost all of the chicken stock (leave 50 to 75ml back) and the pimenton, saffron/or turmeric. Mix in the green beans and peas, turn the heat up and once the broth is at a rolling boil and the chicken is cooked through, taste to make sure you are happy with the flavour (at this point you are looking for a strong flavour of Smokey paprika, saffron (if using) and a rich chicken stock kick) – season with salt and pepper if required.

6. Add the Paella rice making a cross in the pan with the rice from one side to the other.

7. Share the rice around the pan carefully using a spoon to distribute the rice into the 4 sections making sure the rice is even and in every part of the pan. Cook for 10 minutes on medium to high heat. Do not stir.

8. Turn the heat down to low, place the roasted red pepper quarters on top of the paella and cook for 10 minutes until the broth has been absorbed by the rice.

(Have the remaining chicken stock on hand to gently ladle over the rice if required at any point within these 10 minutes).

Once the broth has totally disappeared, check that the rice is al dente – cooked but with a slight bite, then turn off the heat and let it rest!

A Rest is so important: 15 minutes is the La Tasca golden rule, however if you have the luxury of waiting up to 45 minutes you will see a notable difference in texture and condensed taste. If you choose the 45 minute wait, make sure you cover the pan loosely with kitchen foil.

Great Paella should have a layer of rice caramelised on the bottom of the pan together with looking compact and caramelised on top; add the lemons just before serving!

Only fluff up the Paella when you are about to serve!

Please note: I added some prawns to the original recipe, as I am a big fan of seafood.


Finished Paella

The paella was delicious with a rich smoky flavour from the smoked paprika and chorizo, I would certainly make it again. Many thanks to Antiono for supplying the recipe and to Jade, Ella and Amy for being so accommodating.

Note: I found that I had to cover the pan with foil towards the end of cooking to get the rice on the top to cook properly. This is probably because my pan wasn't big enough to get a thin layer.

Labels: Chicken, chorizo, La Tasca, Paella de Carne, peas, pimenton, prawns, recipe, rice, smoked paprika, tomato

Saturday, 29 September 2012

Paella People!

I was so pleased to be invited back to La Tasca in Renfield Street Glasgow. I was last there in March and enjoyed tasting the tapas and meeting up with other Scottish food bloggers, you can read about it here. This time I was invited to a Paella evening and to try the new autumn menu dishes.

When we arrived there was the opportunity to try some of wines on offer at La Tasca, to accompany the wine we had jamon, anchovies and Manchego cheese. The cheese was particularly good.

Our host for the evening was Executive Chef Antiono Bennetto. Antiono started his career in restaurants and hotel kitchens, but soon moved to food development, working for food producers and supermarkets, he then moved into development for big brand restaurants. Antonio travels frequently to Spain to meet local chefs and find out as much as possible about the traditional dishes and techniques of Spanish cookery.

His most recent visits have been to Valencia to research paella. Paella from Valencia traditionally contains rabbit and snails, and the paella would also be cooked in a very thin layer without much fish or meat. However, Antonio's job is to take traditional dishes and adapt them for mainstream British tastes. It was interesting to hear that, while 'bone in' chicken thighs would have more taste, they are higher in fat, so chicken breast is used. La Tasca also have their own recipe chorizo which is made in Spain for them and contains less fat and less salt than the traditional recipe.

Digital Kit: Amy Stoffel, La Cucina

I had so many photographs of the paella making that I decided to make a digital layout of the process. It was interesting to see the way the paella was made, the chicken, squid and prawns were all added before the rice and yet they did not seem to suffer from a longer cooking. The correct type of rice is very important, La Tasca use Bomba rice, which absorbs three times the quantity of liquid as compared to twice the liquid for most other rice varieties.

I loved the way the rice was added to pan in a cross then Thomas, the chef, drew the rice into the stock evenly using the quadrants to guide him. This ensured that the rice was distributed evenly which is very important because we then learned that you do not stir paella!

While the paella was cooking it was time to taste the new dishes on the autumn menu. I'm hoping that I have got them right, apologies if I have mis-named them.

CHORIZO & MORCILLA (CASTILLA Y LEÓN) £4.95

Spanish black pudding and chorizo cooked with fire roast peppers, basil and onion.
This was probably my favourite of the new dishes, at first I thought 'what big olives'! However when I bit into the firm, slightly rubbery skin, I was delighted to find a soft and succulent mouthful of black pudding. A mild, rather than spicy mixture, much softer then the Scottish kind of black pudding. The combination with the chorizo, onions and peppers really worked well.

HOME-MADE BEEF BURGERS (CATALUÑA) £4.95

Two fresh mini home-made beef burgers with all the Spanish toppings.

The mini burgers really did taste homemade, no taste of fillers. The caramelised onions were soft and full of flavour and the little buns were reminiscent of brioche. I wouldn't have ordered burgers in a tapas bar but they were very good and a nice addition to the menu for conservative eaters and children.

SPICY ROASTED VEGETABLE CASSOLO WITH ALMOND (CASTILE LA MANCHA) £4.75

Butternut squash, red onion, chickpeas, celeriac and cannellini beans in a winter warming spicy tomato sauce topped with crushed almonds and parsley.

This is a new vegetarian option at La Tasca, I can't say that it jumped out at me as a highlight of the meal, it seemed to blend in with the other tomato based dishes.

CROQUETAS DE MANCHEGO (TOLEDO) £4.35

Hand-crumbed with three-month-aged-Manchego cheese and fresh spinach, served with roasted garlic mayonnaise.

The Croquetas de Manchego did not disappoint, lovely crunchy outside and soft cheesy inside, these are a must have on any tapas table.

HUEVOS CABREAOS (CATALUÑA) £3.25

Amazing Spanish take on egg and chips, needs to be cut before eating.

Somehow I missed this dish, so am not able to comment on it, I did see someone eating it and they seemed to be enjoying it!

Sadly my rural location (last train at 8.10pm) meant that I had to leave before the paella was ready to taste, so I have had to rely on my bloggie friends to tell me just how good it was!

Elaine (nearest) and Briony concentrating on the paella demonstration

It was good to meet Elaine from Fun as a Gran and Graham from A Scots Larder. Special thanks to Briony from The Glasgow Food Blog for sharing her photographs.

I was gutted that I didn't get to try the paella, I think I will have to make a trip to La Tasca just to have some, especially as the reports I got were that the flavour was incredible.

Many thanks to Ella for inviting me to La Tasca and also for the goodie bag.

Labels: Antiono Bennetto, bomba rice, Chicken, chorizo, Croquetas, Fun as a Gran, Glasgow, green beans, La Tasca, Morcilla, paella, peas, peppers, prawns, Scots Larder, squid, Tapas, The Glasgow Food Blog, Valencia

Sunday, 22 July 2012

Beetroot with Chorizo, Feta and Mint

This recipe has been inspired by a recipe from BBC Good Food July 2012. However, I made some changes in the method to suit my own purposes!

Beetroot with chorizo, feta and mint (serves 2)

1 pack cooked beetroot

½ regular cooking chorizo, cubed

1 tbsp balsamic vinegar

100g feta, crumbled

Handful of mint, roughly chopped

Drizzle olive oil

Salad leaves

1. Lay the salad leaves on the place

2. Slice the beetroot and lay out on the leaves

3. Add the chorizo to a hot frying pan, be careful it doesn’t burn

4. When cooked add the balsamic vinegar and cook for 1 minute

5. Tip the chorizo and vinegar onto the beetroot

6. Crumble the feta over the salad and sprinkle with chopped mint

7. Drizzle a little olive oil over the salad and serve immediately

I enjoyed this salad, with it's combination of sweet, sour, salty, earthy flavours and even more because we managed to eat it outside! Back to rain and wind today, but for one brief day, we had a little bit of summer.

I'm entering this into Herbs on Saturday run by Karen at Lavender and Lovage and, this month, hosted by Vanesther at Bangers and Mash

Labels: balsamic vinegar, beetroot, chorizo, feta cheese, Herbs on Saturday, mint, salad

Sunday, 17 June 2012

Patatas Bravas with Chicken and Chorizo

On Friday, I posted a message on Twitter: I asked what I should do with the leftover Piri Piri Chicken. I had replies from The Glasgow Food Blog, Carl Legge and Edible Things suggesting wraps and risotto, but none of these was really speaking to me.

Anyway, I went back to the fridge and had a rummage and found this:

An onion, a green pepper, a chorizo sausage (hurrah) some reduced price jersey royals and half a bag of coriander. I was immediately reminded of Dom's latest chicken thigh recipe, Chicken Thigh Creole Gumbo at Belleau Kitchen. So this is a sort of homage to the Chicken Gumbo, but with more of a leaning towards Spain than to the Southern States of the US! Many thanks to all who suggested ideas for my left overs, it's nice to know that people will respond to a request.

Patatas Bravas with Chicken and Chorizo

750g jersey royal or other small new potatoes
Olive oil
225g Spanish chorizo, skinned and sliced
1 large white onions, halved and sliced
1 green pepper, deseeded and sliced
2 tsp hot smoked paprika (pimenton)
2 tbsp chopped coriander leaves
Left over chicken (about half a roasted chicken will serve 6)
2 tins of chopped tomatoes
1 chicken stock cube
salt and freshly ground pepper

Roast the potatoes: half and quarter the potatoes so they are all a similar size. Cook for 5 minutes in boiling water then drain. Heat the oil in a roasting tin at 200C, add the potatoes and roast for about 30 minutes until golden and crispy.

Make the sauce: Put 1 tablespoon of oil in a pan and saute the onion until it starts of soften but not colour, add the sliced green pepper, the chorizo and the smoked paprika, cook for 5 minutes. Add the two tins of tomatoes, the stock cube and seasoning and cook for about 10 mintues. Shred the left over chicken and add to the sauce,

Serve the sauce over the roasted potatoes and sprinkle over the chopped coriander ( I forgot to add it for the photo!) I have to say that this dish was probably better than the original Piri Piri Chicken and lovely and warming on a cold and damp June day!

I'm entering this for the No Waste Food Challenge at Turquoise Lemons blog.

Labels: Chicken, chorizo, left overs, No Waste Food Challenge, Patatas Bravas, Twitter

Monday, 12 March 2012

Tapas - Part 2

In my last post I gave you the recipe for the Pepper and Tomato Salsa which I served with the meatballs. Also on the plate above there are Lamb Skewers with Lemon and Chickpeas and Chorizo so here are the recipes for these two dishes.

Lamb Skewers with Lemon & Chilli

2 garlic cloves, finely chopped

1 onion, finely chopped

2 tsp finely grated lemon rind

Juice of whole lemon

1 red chilli, finely chopped

1tsp ground coriander

1 tsp ground cumin

2 tbsp sherry vinegar

125ml olive oil

1kg lamb steaks, cut into 2cm pieces

Mix together the garlic, onion, lemon rind, corainder cumin, vinegar and olive oil in a non-metallic dish.

Add the cubes of lamb to the dish cover with clingfilm and marinate for 2-6 hours, turning occasionally.

Thread the lamb onto skewers, put these on an oven tray and cook in a hot oven (220C) for 10 minutes until tender.

The Lamb Skewers with Lemon and Chilli, are my second entry for the Sweet Heat Tapas Challenge

I also made:

Chickpeas and Chorizo

250g Chorizo sausage, outer casing removed

4 tbsp olive oil

1 onion, finely chopped

400g canned or freshly cooked chickpeas

1 tbsp sherry vinegar

finely chopped parsley

Cut the chorizo into cubes, heat the oil in a pan and add the onion and garlic cooking until soft but not brown. Stir in the chorizo and chickpeas until heated through. Splash in some sherry vinegar and season to taste. Serve warm sprinkled with chopped parsley.

I only used a small quantity of the lamb to make the skewers so browned off the rest in a frying pan and added it to the left over Chickpeas and Chorizo and made it into another meal which we had today. I am entering this for Frugal Food Fridays, no photo, it doesn't look very different from the Chickpeas with Chorizo except with more bits in it!

This month FFF is hosted by Pigling Bland why not join in?

Labels: chickpeas, chilli, chorizo, Frugal Food Fridays, lamb kebabs, lemon, parsley, sherry vinegar, Sweet Heat, Tapas

Sunday, 11 March 2012

Tapas for Sweet Heat Challenge

Tapas is the collective name for small, delicious mouthfuls of something savoury, served with a chilled white wine, beer or sherry. It comes from tapa, the Spanish word for lid - specifically, the lid created by th slice of bread that an innkeeper would place on top of a customer's wine glass to keep out the flies and dust between sips. Then the Andalucians decided to blanace a morsel fo something tasty on top of the bread to nibble on.

I'm hosting this month's Sweet Heat Challenge for Lyndsay at Vanilla Clouds and Lemon Drops and I have chosen Tapas as the theme. That means that the Tapas for the challenge has to include chilli in some form or other.

I decided to make my tapas into a meal, I added the sweetcorn after realising how meat based I had made my choice of dishes!

So, working from the front left in a clockwise direction: Chickpeas with Chorizo, Sweetcorn Bites roasted in butter, meatballs in Pepper and Tomato Salsa, Lamb Skewers with lemon and chilli.

My entry for Sweet Heat is Pepper and Tomato Salsa which was totally delicious and really lifted the basic ready made meatballs that I bought in the supermarket.

Pepper and Tomato Salsa

2 tbsp oilive oil

4 large cloves of garlic

2 large red peppers, deseeded and chopped

2 tins chopped tomatoes

2 strips of organge rind

pinch of chilli pepper flakes

salt and pepper

Heat the olive oil in a flameproof casserole dish. Add the garlic and peppers and cook for 10 minutes over a medium heat, stirring occasionally until the peppers are just soft. Add the tomatoes, orange rind and chilli pepper flakes, season to taste.

Simmer the sauce for about 45 minutes until the sauce thickens. Use a stick blender or liquidiser to puree the sauce.

I used ready made meatballs, I put them in an oven proof dish and cooked them in a hot oven (200C) for about 30 minutes until they were browned. Add to the sauce after it has been pureed, leave to absorb some of the flavour for an hour of so and reheat gently.

Serve the Meatballs warm, not hot. Would be good with couscous, rice, mash or chunks of crusty bread.

I'll post the recipes for the lamb and the chickpeas with chorizo another day.

I'd love you to take part in the Sweet Heat Challenge this month, the full details are available HERE

Labels: challenge, chickpeas, chilli, chorizo, lamb, meatballs, red pepper, Sweet Heat, sweetcorn, tomato

Monday, 30 January 2012

More 'Bilbao' than Boston Baked Beans!

I seem to have established a bit of a reputation for comfort food. Until I started blogging I don't think I realised just how much I like warming stews and casseroles, bakes, crumbles and pies. Not wanting to disappoint my followers, here is another one! It started out as Boston Baked Beans but as I had no belly pork as per the recipe, I subsituted the spicy chorizo sausage which was in my fridge, so the dish moved continent and ended up in sunny Spain.

I'm entering this for Slow Sunday on Karen's blog 'Lavender and Lovage'

Bilbao Baked Beans with roasted roots

350g dried cannellini beans, soaked overnight and drained

1 tbsp sunflower oil

1 large onion, peeled and sliced

4 sticks celery, sliced

200g chorizo sausage, cut into chunks OR 200g Quorn Meatballs

1 x 200g can tomatoes

2 tbsp tomato puree

1 tbsp molasses or black treacle

1 tsp mustard powder

600ml chicken stock

Roasted Roots

4 parsnips, peeled and cut into chunks

4 carrots, peeled and cut into chunks

1 small swede, peeled and cut into chunks

2 tbsp 'Do me a Flavour' Roast Parsnip Seasoning (optional)

2 tbsp sunflower oil

1. Bring the beans to the boil in a pan of fresh unsalted water. Cook them for an hour until tender but not mushy.

2. Put 2 tbsp sunflower oil in a roasting tin add the chopped veg and the seasoning, if using. Mix together and roast in the oven at 200C for 40 - 50 minutes. The swede I had was using wasn't cooking very well, so after about 30 minutes, I covered the tin with foil and cooked it for about 20 more minutes, then uncovered to finish it off for 5 minutes.

3. While the roots are roasting, make the bean dish, put 1 tbsp of sunflower oil in a pan and add the onion and celery, cook gently until starting to soften then add the chorizo chunks, or quorn meatballs (you might want to add half a teaspoon of smoked paprika if you are using the quorn) and stir around until the onion and celery start to take on the colour of the chorizo.

4. Add the beans, the tomatoes, tomato puree, molasses or treacle, mustard and stock.

5. Cover the casserole and cook in a preheated oven (160C) for 1hr 30 minutes. Add the roasted root vegetables to the casserole and cook for another 30 minutes.

This dish is quite a long way from either Boston or Bilbao but was inspired by both, and also by what I needed to use up from the fridge!

Labels: beans, carrots, casserole, chorizo, comfort food, Do me a flavour, one pot, Parsnips, tomato, vegetarian

This Page

Farmersgirl Kitchen

Monday, 3 November 2014

St Andrew's Day Slow Cooked Challenge and a Giveaway

Saturday, 11 January 2014

Chorizo Burgers - A Random Recipe

Monday, 15 October 2012

La Tasca Paella de Carne Recipe

Saturday, 29 September 2012

Paella People!

CHORIZO & MORCILLA (CASTILLA Y LEÓN) £4.95

HOME-MADE BEEF BURGERS (CATALUÑA) £4.95

SPICY ROASTED VEGETABLE CASSOLO WITH ALMOND (CASTILE LA MANCHA) £4.75

Butternut squash, red onion, chickpeas, celeriac and cannellini beans in a winter warming spicy tomato sauce topped with crushed almonds and parsley.

HUEVOS CABREAOS (CATALUÑA) £3.25

Sunday, 22 July 2012

Beetroot with Chorizo, Feta and Mint

Sunday, 17 June 2012

Patatas Bravas with Chicken and Chorizo

Patatas Bravas with Chicken and Chorizo

Monday, 12 March 2012

Tapas - Part 2

Sunday, 11 March 2012

Tapas for Sweet Heat Challenge

Monday, 30 January 2012

More 'Bilbao' than Boston Baked Beans!

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