This page was last edited on 27/03/06
This page was last edited on 27/03/06
Recipe 01 - Chick Pea Whizz
Ingredients
An onion - sliced
A tablespoon of cooking oil
4 or 5 rashers of smoked bacon
3 medium potatoes cut into small pieces.
- A can of chick peas
A can of chopped tomatoes
Half a teaspoon of dried sage
A glass of sherry (optional)
Method
I cook this in a large frying pan which has a lid.
Fry the onion in the oil whilst cutting the bacon into fairly small pieces. Add the bacon to the pan and fry for a few minutes. Meanwhile peel and cut up the potatoes, and open the two cans. Drain the chick peas. Add the potatoes, chick peas, tomatoes and sage to the pan. Add a cup of water and the sherry.
Simmer until the potato is soft; about 15-20 minutes. Stir regularly and top up the water if necessary. This dish is better if cooked for 25-30 minutes gently but it was designed to be cooked quickly. It all depends how small you cut up the ingredients!
Experiment with this dish until you find the taste you like. Add a stock cube if you wish, vary the alcohol. Try butter beans instead of chick peas.
Recipe 02 - 'Minimum Stroney' Soup
Ingredients
An onion - (or 2 medium ones)
A carrot
A tablespoon of cooking oil
1 large potato cut into small pieces.
A vegetable Oxo cube
A teaspoon of Tomato Puree
Half a teaspoon of Mixed Herbs
A teaspoon of Whole grain mustard
6 strands of spaghetti.
These quantities are not exact!
Method
Boil a kettle of water. Cut the onion into small pieces and fry in the oil in a large saucepan. Meanwhile, slice the carrot then add it to the onions. Peel and cut the potato into small pieces. Add this to the pan. (Remember to stir the ingredients from time to time.) Crumble in the oxo cube, add a pint of water, the herbs, mustard and puree and stir. Bring to the boil and simmer until everything is soft (can be as little as 10 minutes). Use a hand blender on the soup if you wish, but do not blend for too long. This soup is better with some pieces of vegetable. You also want to be able to see the spaghetti.