Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
salt, pepper
5 tbsp of oil

Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!

Paper Wrapped Chicken

parcels 1

These lovely parcels make enjoyable little meal. And are fun to make and delicious to eat.

Well wrapping was a bit of  technical challenge but I made it through. So a bit of advice: Practice! practice! practice! It’s worth the effort.

Paper Wrapped Chicken

Ingredients:
6-8 chicken breast mini fillets
4 tbsp oyster sauce
3 tbsp soy sauce
2-3 spring onions, cut into 3 cm pieces
6 thin slices fresh ginger
4-5 chestnuts, cooked, peeled and chopped
1 yellow mini pepper, cut into slices
1 red mini pepper, cut into slices
1 chilli pepper, chopped
10-12 coriander leaves
1 liter oil
6-8 sheets greaseproof paper, dimensions: 30cmx15cm

Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.

Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.

Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.

Serve on its own or with little portions of plain rice.

Chilli Con Carne

Chilli Con Carne

Chilli Con Carne

Ingredients:

400 g beef mince meat
2 Romano peppers, cut into bite-size chunks
5-6 shallots, cut into wedges
2 cloves garlic, chopped
1 tsp ground paprika
1 tsp chilli powder
1/2 tbs ground cumin
2 tbsp tomato puree
400 g tinned chopped tomatoes
400 g tinned red kidney beans
1 beef stock cube
1-2 tbsp sugar
tabasco, few drops
2 thin slices fresh ginger
squeeze lime juice
200 ml water
4-6 tbsp oil

 

Heat the oil in a large frying pan. Add shallots, garlic, peppers and cook for 4-5 minutes. Then add the mince and cook until lightly browned. Transfer all to large pan or casserole dish and add tomatoes,water, ginger, cube stock, sugar and all spices. Squeeze a bit of lime juice and add few drops of tabasco. Stir well. Half cover the pan with a lid and simmer for 30 minutes.

Serve with soured cream or natural yoghurt, rice and fresh veg salad.

Beijing Braised Beef

Beijing Braised Beef

Beijing Braised Beef

Ingredients:
400 g frying beef steak, cut into stripes
3 sweet yellow mini peppers, cut into bitesize chunks
5-6 shallots, cut into wedges
2 garlic cloves, chopped
2 slices fresh ginger
4-5 tbsp hoisin sauce
2 tbsp soy sauce
700 ml stock
2 whole star anise
1 tbsp granutated sugar
3 tbsp oil
black pepper

Marinade beef in 2 tbsp of hoisin sauce for 1-2 hours. Heat a non-stick frying pan or wok over high heat. Remove beef from marinade and fry for 5 minutes turning occasionally. Then add shallots, peppers and garlic and continue to stir-fry them for 3-4 minutes until they are brown. Then transfer all into medium size casserole dish. Add 2-3 tbsp of hoisin sauce, soy sauce, sugar, star anise, slices of ginger and stock. Bring to the boil and then turn the heat down and simmer for 1 hour. Stir occasionally.

Serve with rice and your fave green vegetables.

Bon appetit.

Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes,
1 green pepper,
1 red pepper,
2 white onions,
2 small red onions,
400-500 g tin chopped tomatoes,
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo
2 garlic cloves,
1 tsp ground paprika,
2 tsp sugar,
salt, pepper,
5 tbsp of oil

Cut peppers into strips then slice onions and courgettes. Cut chorizo into bite size chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!