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Posts Tagged ‘tomatoes’

Tonight in the Vicarage we had a favourite tea. Even the Engineer, the fussiest eater in the family, showed some definite enthusiasm when he saw what we were eating. It’s a great way to stretch a small pack of sausages out for several people, and is so simple it’s almost not a proper recipe. But here you are anyway. It might be a way to spin out some stuff you have in the cupboard. I’m no Jack Monroe (loving her #JackMonroesLockdownLarder on Twitter just now, where she makes recipes from people’s random pantry ingredients), but this is in the same spirit – made with everyday ingredients that you might just have in.

Ingredients

  • An onion, chopped
  • Garlic cloves – two or more as you like – also chopped
  • 1/2 tspn chilli flakes
  • 1 heaped tspn fennel seeds (these are great, but I know you might not have them in, so don’t worry if you don’t)
  •  Pack of sausages (there were six of them this evening to feed four of us) – each sausage cut into three or four pieces
  • Tin of tomatoes
  • Tomato puree (if you have it – I didn’t this evening)
  • Tin of beans – I used white kidney beans (cannellini), but borlotti, flageolet or red kidney beans would be fine, and if you don’t have beans you don’t have to use them

This is pretty straightforward – put a little oil in a pan and add the onion and garlic then the chilli and fennel and cook gently for a few minutes until the onion is translucent and the garlic golden. Then add the chopped sausages, like mini meatballs. I often use sausages from the freezer for this recipe and have found that they are much easier to cut into chunks if they are not entirely defrosted. Brown the sausages and then add the tin of tomatoes, a couple of tablespoons of tomato puree and the tin of beans, including the liquid in the tin. Add another half tin of water, together with salt and pepper, and bring the sauce to the boil. Then cover the pan and simmer for about half an hour.

We usually have this with penne pasta – it’s a pretty chunky sauce, and serve with a good grating of parmesan or other strong cheese. The chilli and fennel give an extra zing to the flavour. You could stretch it to six people if you added an extra tin of tomatoes or beans. Happy eating from your cupboards and freezers!

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It’s turned rather chilly this week. We’ve started lighting the wood burning stove in the evenings, but during the day the Vicarage can be a bit nippy. My usual lunch solution in cold weather is a bowl of soup. But recently I have been branching out into hot salads. I’m not sure if that’s the correct technical term, but I’ve been frying and roasting veg in various combinations, to warm firstly the kitchen, and secondly the Vicar and me. This recipe is easily constructed from ingredients I almost always have in the fridge and pantry.

Today’s combination was a fried option because we only had half an hour to spare before the Vicar had a meeting scheduled. It was prepared and cooked in fewer than 15 minutes, and consumed in even less time than that.

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Ingredients (serves 2)

1 red onion, sliced

2 cloves garlic, sliced

2/3 rashers bacon, sliced into strips

a handful of cherry tomatoes, chopped in half

1 tin cannellini beans, drained and rinsed

2/3 tbspn cream or creme fraiche

Fry the onion and garlic gently in olive oil until softened. Then add the bacon and cook, then the tomatoes. Once the tomatoes are soft and juicy add the beans and the cream and grind some pepper over. Heat through and serve, with crusty bread if you’re really hungry, but this is very filling without.

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