A quickly knocked-together paella-esque supper…

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!

Fabulous ‘fried’ rice with crispy pork – a success!

We had loads of leftover bits, a third of a packet of pork mince, couple of spring onions, a packet of sugar snap peas (bogof), eggs, half a head of brocolli, a carrot.
So….. a sort of fried rice or paella evolved with Abbie cutting veggies for the first time with a sharp knife! Previously we had used the ‘can’t cut yourself’ knife from Pampered chef – great knife practice….

Anyway the recipe:

1 tblspn stir fry oil
2 spring onions, chopped
1 carrot, diced
175g basmati rice
400ml stock (chicken or veggie)
Half head broccoli, small florets
Pack sugar snap peas

250g pork mince
1 tblspn honey

1 heat oil, fry onions and carrots for couple mins
2 add rice stir in oil for a min
3 add stock, simmer with lid on for 7 mins, stir occasionally and check level of liquid – add a little if looking dry
4 start dry frying pork mince on medium heat until crispy (10 mins) – then add honey and stir to coat – cook for another minute and put into a warm bowl
5 after the 7 mins of cooking, add broccoli to rice, stir and put lid on for 4 mins
6 add sugar snaps to rice, stir, replace lid for 2 mins
7 in hot pan used for pork, add a little stir fry oil and add eggs, scrambling until cooked – add to the rice at end of cooking, stirring to combine

To serve, place rice in a bowl and sprinkle crispy pork on top

Should serve 2 adults and 1-2 children depending on appetite!