Tuesday 25 June 2019

Homemade baked beans with chorizo

Homemade baked beans with chorizo
  • 1/2 red onion, peeled and finely chopped
  • 1/4 tsp smoked paprika
  • 1/4 tsp Garam Masala
  • Large pinch of oregano
  • 1 tbsp olive oil
  • 2 X 400g tins berlotti beans
  • 400g tin of chopped tomatoes
  • 2 tbsp balsamic glaze
  • 2 tbsp finely chopped flat leaf parsley
  • 150g sliced chorizo
  • 100ml vegetable stock
  • Few grinds of black pepper

Heat the oil in a large pan, add the onions and sauté for 10 minutes.  Add the oregano and spices and cook for a couple of minutes, add the chorizo and cook for 5 minutes, (this will release the oils which will add to the flavour of the dish) stir in the beans. 

Add the tomatoes to the pan along with the  balsamic glaze, stock and a few grinds of black pepper, bring to the boil and then simmer for 30 minutes (or up to an hour if you have the time).  Just before serving stir through the chopped parsley.

Have to say we loved this dish, we recently made it for a family BBQ and it went down really well.  I used a spicy chorizo which brought a good touch of heat to the dish but you can use milder, it will still taste great.  Whilst I reference 150g of chorizo, basically put in as much or as little as you like.  The dish can be cooked for a shorter period of time but if you can allow an hour the flavours will really develop.  Another quick and easy recipe which is perfect for that BBQ with family and friends

Homemade baked beans with chorizo

Saturday 15 June 2019

Pastrami & Poached Egg Pide

Pastrami & Poached Egg Pide
  • 8 slices of pastrami (cut into bite size pieces)
  • Large handful of grated cheddar cheese
  • 2 poached eggs
  • 4 cornichons, sliced thinly lengthways
  • Small handful of rocket leaves
  • Turkish pepper flakes
  • Rapeseed vinaigrette 
  • White wine vinegar
  • Melted knob of butter
  • Portion of pide dough (enough for two pide)

Make up a portion of pide dough as per my previous pide recipe and form into two boat shapes. 

Preheat the oven to 220 degrees.  Place your prepared dough onto a baking sheet, scatter the cheese over each pide then top with the chopped pastrami and cook in the oven for around 7 minutes.  In a pan of boiling water add a good couple of splashes of white wine vinegar and drop in two eggs and leave for 3 minutes then remove with a slotted spoon and set aside.

Once the pide are cooked, remove from the oven, top each with a poached egg, cornichon slices, rocket and a sprinkle of Turkish pepper flakes and lastly a drizzle of the vinaigrette then get stuck in.

This recipe will not disappoint, another one to add to my list of favourite dishes!  The toppings for these pide are endless, what would you fancy?