Morning guys and Happy 2017!
I’ve had a nice week or two off to relax and get stuck into my new cookery books that I got for Christmas. I got quite a few, seven to be precise! I absolutely love them all! Especially my Persiana book and my Fresh India book! I’m loving Middle Eastern food in particular and having mezze meals, where I make lots of dishes and everyone can help themselves. Every time we run out of one dish, I add another and so on. Same goes for the Fresh India book, I’m loving making lots of different indian dishes and then everyone can help themselves and I just add the leftovers to the deli/mezze style lunch the next day! Such a mindful way to eat and a lovely way to bring everyone together around meal times. It also keeps things interesting as there’s lots of different flavours and textures to try! Plus, everyones happy as they are only putting the things they like on their plate, rather than all feeling obliged to eat the same thing!
As part of one of the deli style lunches we had, I made chorizo beans, as I like to have both hot and cold dishes to choose from. I served haddock and fennel alongside and they both worked perfectly so I thought I’d make them again and make a meal out of it! (we have meals still too!! Normally, mezze/deli lunches and one dish at tea time and then the leftovers go in the deli set up the next day!) So good! Then I used the leftovers to make baked eggs the next day! One of my favourite meals ever!! So versatile and who doesn’t love a good egg?! This dish was inspired by my starter at 45 Jermyn st, back at the beginning of December. It was so good, I had to recreate and my recreation was so spot on, I had to share!
Ingredients – serves five – six
1 onion, diced
1 celery stick, diced
100g 100% natural chorizo, peeled, halved and sliced – I used picante as it’s free from gluten
2 garlic cloves, diced
1 tsp sweet paprika
1 tsp dried oregano
0.5 tsp dried thyme
salt and pepper
500g organic passata
1 tbsp tomato puree
3 cans borlotti beans, drained and well rinsed
1 tbsp tamari
1 fennel, finely chopped
x 5 – 6 fillets of 130g haddock, boneless and skinless OR 10 – 12 eggs
Fry the onion, celery and chorizo in a large pan over a medium heat for ten minutes – to soften and turn golden.
Stir through the garlic, spices, herbs, salt and pepper.
Pour in the passata, water and beans and cover with a lid.
Bring to the boil and then simmer for 30 minutes.
Remove the lid, stir through the tamari and simmer for a further 15 minutes.
If you are serving the beans with fish, preheat and line the grill, season the fish with salt and pepper and then pop the fillets on the lined grill and grill until turning golden.
Serve the fish on top of the beans with a side of fennel.
If you are wanting eggs with your beans –
Pour the cooked beans into five shallow dishes and preheat the oven to 200 degrees.
Crack two eggs on top of each dish and bake for 10 – 15 minutes, depending on how you like your eggs.
Try scattering over 80g mature cheddar before baking for an extra delicous and indulgent dish!