Our kale crop is going strong and I am fending off the catepillars as best as I can! Thought i would capitalise on Abbie’s current love of the veg by making this dish. Steam the kale until tender whilst frying cubes of chorizo (rounds cut into 4) until they are crispy. Stir the kale into the chorizo and all its paprika juices. Serve topped with a perfectly poached egg and crusty bread on the side. It’ll be clean plates all round…..
Filed under Dinners a deux, Family suppers
Boo hoo! The end of the Easter holidays and back to work….. I thought we should have an extra yummy dinner to finish the holiday off, after all, it has been amazing weather which has allowed us to have loads of fun times in the last few weeks.
We chose this salad from Thomasina Miers’ ‘Mexican Food Made Simple’, a book that we say ‘we really must have more from this’ every time we cook a recipe as everything we have made from it has been more than delicious. I rate all recipes that we cook and this would definitely get a 10! The flavours are wonderfully balanced and it has lots of bits that Abbie will eat….. all in all a wonderful way to end the holiday.
Abbie's portion
A happy customer!
Find the recipe at: http://www.hellomagazine.com/cuisine/recipes/201010064271/butternut/squash/chorizo/1/
Filed under Family lunches, Family suppers
Wednesday night is often leftovers night… tonight was no exception! I had spring onions and a bag of sugar snaps in the veggie draw which looked like they would go off in the next 24hours…..
Instead of the hard chorizo sausages you can buy from the supermarket, I use chorizos which are textured more like normal sausages. My butcher’s make them, but you can also get them in packs from Costco…. they are called ‘goikoa’ fresh chorizos. These are great for introducing children to chorizo as the texture is more familiar and the spice is more subtle. They can also be frozen and then defrosted when needed – in cases like today!
Anyway, the recipe – vary the veg to what you have…
3 small fresh chorizos (1/2 ‘hard’ chorizo) – cut into thin rounds
3 spring onions – chopped
75-100g basmati rice
200ml water
1-2 handfuls frozen sweetcorn
1-2 handfuls sugar snaps
1) dry fry the chorizo – when the amber oil seeps out add the spring onions – cook for minutes until the chorizo is crispy on the outside
2) add rice and stir to coat in the lovely chorizo-y oil and juices before adding the water and frozen sweetcorn
3) if not already boiling, bring to the boil and simmer for 12 minutes with a lid on – check and stir occasionally, add more water if too dry
4) add sugar snaps, stir, lid on – cook for 3 minutes.
I was suprised how well Abbie ate, considering the amount of icing she had eaten earlier - this dish got two thumbs up!
Filed under Family suppers, Leftovers made new
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