Tag Archives: batch cooking

Chorizo and Bean Stew

Variations on a Theme

When life gives you chorizo that’s perilously close to its use-by date, make sausage casserole.

That’s my new mantra.

I made three meals this afternoon, which will save me time in the long run. The first, mad after finding I had  ¾ of a chorizo at the back of the fridge, was to make a variation on last week’s sausage casserole.

This time I managed to find mild chilli powder to use instead of the Cajun  Seasoning. I also used black-eyed beans and chorizo. There was a red pepper in the fridge next to the chorizo so that went in too.

We also have vegetable hotpot and Sweet Potato and Chickpea Curry in the fridge so all is looking good on the catering front. A lot of it is looking like plates of red stew, but you can’t have everything. If you cook by pouring cans of chopped tomatoes into things, you are going to end up with red food.

The curry is actually reddish with black bits in it, on account of me simmering too vigorously and ignoring the pot as I watched Father Brown this afternoon. A few burnt bits will add texture.

I think I’ve found a winning combination. Cheap, simple, and not bad to eat. It probably won’t pass inspection by the quality and health police, but it will do for me. I have a blog to write and time is too precious to waste on cooking.

The bread in the picture is Corn Bread from TESCO. I was going to use it for Welsh Rarebit for lunch on Sunday, but  the arrangements went adrift.

Chorizo and Bean Stew

Chorizo and Bean Stew

Lockdown Ratatouille

Yes, I’ve reverted to writing recipes again. Well, I needed some new photos and this was one way to get them.

It’s a handy recipe which provides two meals for two people. Or one meal for four. As a bonus, it’s all vegetables you can’t really poison anybody with it.

It’s particularly useful for my diet as I don’t really enjoy it so I don’t eat too much. Too many vegetables, too much virtue and not enough chips. I suppose you could serve it with chips but it doesn’t seem natural.

Warning – this isn’t quite the classic ratatouille recipe and if you are a serious cook it probably isn’t for you. On the other hand, if you aren’t too fussy and have better things to do than cook, it might just suit you.

All anecdotes and suggestions for improvement gratefully received.

Take some onions and start to soften them in a pan with a good splash of oil. I use ready chopped onions because too much preparation makes my back hurt and my fingers start to ache. Use about half a packet. The other half can be used for vegetable curry. I usually cook them on the same night and store the other in the fridge.

The Recipe:

Chop a couple of courgettes. Throw them in the pan. Cut up some peppers. I only had one red pepper and it was going a bit soft at one end so this recipe is for three quarters of a red pepper. I like the the colour of red or orange or yellow peppers. I rarely use green because I’m not keen on indigestion. That’s zucchini and bell pepper if you are American. I believe it’s zucchini and capsicum if you are in Australia and courgette and capsicum if you are in New Zealand.

It’s a good thing we all speak English or this could be quite confusing.

And now we have an aubergine. Chop it and chuck it in. It’s an egg plant in America, Australia, New Zealand and most of Canada. It’s an aubergine in Quebec and the UK.

Perhaps people could confirm that this is correct, it will give us something to talk about while we are in lockdown.

OLYMPUS DIGITAL CAMERA

It’s approximately ratatouille

I used one tin of tomatoes, some puree and some water because I’m trying to conserve tinned tomatoes – they are in short supply round here. Add dried herbs. I just use mixed herbs. Sometimes I use Italian Mixed Herbs. I suppose I ought to be using the Provencal mixed herbs, but you don’t always see them around. To be honest, they are all exotic and foreign to me, and my palate is not sophisticated.

I should use garlic but I’m out of the bottled stuff at the moment and couldn’t be bothered to slice any of the fresh stuff.

After that you simmer it a bit. If you are lucky it comes out rich and gloopy. If you aren’t lucky you just have to say “it’s supposed to be crunchy” or “in some parts of France it’s traditional to serve it as a soup” or “If you’re so clever, you can do the cooking.”

Divide it into two lots, reserving the cooking liquid, if any, for the second lot.

Serve the first with sausages, veggie burgers or baked potatoes. Or pretty much anything you fancy – those are just my three main choices. As you will see, I served it with garlic bread and broccoli last night – we had some left-over garlic bread slices and the broccoli was looking a bit the worse for wear at the back of the fridge so it all went on the plate.

OLYMPUS DIGITAL CAMERA

That broccoli looks really bad when photographed…

The second lot should be mixed with cooked pasta. If possible have this portion a bit more liquid than the first lot so it coats the pasta. When you are ready to eat, sprinkle cheese on top and reheat it in the oven. Now it’s pasta bake and you can’t be accused of serving the same thing twice in two days.

Preparation time – about 20 minutes for the ratatouille, about 15 for the pasta bake (mostly boiling pasta). Cooking time – about twenty minutes I suppose, I never really check.

Ingredients – onions, courgettes aubergines, peppers, tinned tomatoes, tomato puree, mixed herbs, garlic, possibly water. You can get by without aubergines and peppers if necessary and you can put mushrooms in, though I’m not sure you are meant to.

And that, dear reader, is another part of the mystery. It’s not my money or my cheerful disposition, and as you can see from the recipe, it’s not my cooking. What does Julia see in me?