Week Sixteen – A beautiful bagel breakfast

As most who follow me will by now know that this week I am taking a well earned rest in Italy – and whilst I am trying to wangle a guest spot in the hotel’s kitchen I did managed to make a little dish in advance for this weeks challenge.

Following on from last weeks breakfast recipe I have ventured along a similar theme.
This weeks offering is another simple breakfast from @ruosullivan .
Ru has given me a few recipes, including the shared chorizo stew with @Poojipants, but I thought it only right to give him his own week in my challenge.
Ru is passionate about his food and has made a number of my dishes – so here is one of his staples to share with all my followers.

Ingredients / Method

For two –
Two bagels
Two eggs
Half a chorizo sausage (size dependant)
Half a fresh chilli (more if you want more heat)
A clove of garlic
Grana Padano cheese

Skin and chop up the chorizo
Deseed and chop the chilli (keep the seeds if you prefer)
Grate/crush the garlic clove

Add all of these to a small pan, I have a small crepe pan that is a perfect size, and fry off until the paprika oil has leached from the chorizo and the contents of the pan have a slightly golden hue – for added crunch I also added some sliced spring onions.

Whilst this is cooking lightly toast a bagel and plate up ready to receive it’s amazing topping.

Crack the egg and add it to the pan. Ru likes to break his yolk, I prefer to leave mine whole – tomato/tomatoe

Once the egg has set sufficiently to your taste place all of this on to the bagel adding the cheese and voila – a simple, tasty breakfast.

Give this recipe a go and let me know how you get on tagging your images #52weeksofeatingmytl

Simon
@twohungrymen

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Week Fifteen – Chorizo Baked Beans

I was nearly four months down in my challenge and I wanted to show that this wasn’t all about convoluted recipes that take days to prepare and hours to produce, so I turned to a very simple breakfast suggested to me by the @pigtowngrump
Now, I must say that this dish was suggested after a lively exchange with a conservative MP online, so I can’t vouch for Mr Grumps credentials, but what I can attest to is the fabulously delicious and simple dish that he sent my way.

So for week fifteen of my challenge I made Chorizo Baked Beans.
It is as easy as the name suggests – so on a quiet Sunday morning I dived in.

I took half a chorizo sausage, skinned it, diced it up and then dry fried it off allowing the paprika oil to start leeching from the meat.

Once the sausage had started to caramelise I added the baked beans and stirring thoroughly I brought them up to temperature.

Whilst the beans heated up I toasted two bagels and in a personal addition I fried off some black pudding.
Once the bagels were sufficiently golden I topped them with the chorizo infused beans and added the side of pudding.

This was a great Sunday breakfast, tasty, comforting, something from the past but with a lovely twist.

So give this simple dish a go and let me know how you get on, tagging your images #52weeksofeatingmytl

Si
@twohungrymen

Ingredients / Method

Half a chorizo sausage
One (1) tin of beans – your choice
Bagels / Bread
Black pudding – optional

Skin and chop the chorizo and dry fry until the paprika oil starts to emerge from the sausage.
Add the can if beans stirring periodically to stop it burning.

Halve the bagels and lightly toast

Slice the black pudding and lightly fry off

Too the bagels with the chorizo infused beans, garnish with the black pudding – hungrily devour

– Posted using BlogPress from my iPhone

Week Fourteen – Chorizo Stew

So this weeks recipe selection was borne out of the need for something with colour to brighten the dark autumn evening and something relatively straight forward as I was pushed for time – so this weeks recipe is for chorizo stew.

I was lucky enough to have similar dishes supplied to me by two amazing supporters of me and my challenge
The first version came from @ruosullivan – a friend, nay, a brother from another mother and a man who has cooked a number of my challenge dishes himself.
The second version came from @Poojipants, a lady with great taste and someone who has championed my challenge and my food from the beginning.

I assembled the ingredients and set about cooking this quick and tasty dish.

I have to admit that I followed Pooji’s recipe because of some of the time constraints I had – but at the end of my post I will supply both versions, (I will confess I have already cooked Ru’s before, too good to not to! ).

With all my items at hand I set about preparing the stew.
I sautéed the onions and after a few minutes I added the drained chickpeas.
After this had all cooked down I added the chorizo.
I had not only diced the chorizo, but I also skinned it, which means it will break down better and removing the skin helps as it can sometimes make the chorizo chewy and quite unpalatable.

Once the paprika oil had started leaching from the chorizo I added some sea salt, a squeeze of lemon, some extra paprika, chilli, a tin of chopped tomatoes and then the tarragon and parsley – well, I thought it was parsley and it was from the parsley box – however it was in fact coriander, (I only realised once I got home).
I allowed the whole mixture to simmer for about 15 minutes for the sauce to reduce down.

Once it was ready I served up this flame red dish with some crusty polish bread and a garlic flat bread.
Apart from the coriander faux pas the recipe was a triumph, tasty, spicy, quick and very easy.

This is definitely something that I will put into my repertoire as a go to dish, especially as winter draws closer.

As always, what follows are the actually recipes supplied by Pooji and Ru, give them a go and let me know how you get on, hash tagging your images #52weeksofeatingmytl

Simon
@twohungrymen

Ingredients / method

@ruosullivan

Serves 4

Large Red Onion
2 medium carrots
5 Garlic Cloves
800ml Chicken Stock
1 -3 Uncured Chorizo sausages (Mexican Chorizo)
1 Leek or 4-6 Shallots
3 Tins Chopped tomatoes
2 Tin Chickpeas
1 Heaped Teaspoon of paprika
½ teaspoon Chilli powder

Finely chop garlic and place in large pot with the chicken stock and put on medium heat.
Cut the carrots into long thin pieces and let the carrots cook for 6 minutes in the stock.
Cut red onion into strips ¼ diameter of the onion and put in the mix.
If your using shallots, cut into small pieces and put in now, ( I don’t use leeks and shallots together because it makes the stew too sweet)
Put in the chilli powder and stir through
Put in the tinned tomatoes and raise heat to med-high
Once bubbling, but in the chickpeas and leeks (if using them)
Put in the paprika and stir through. Lower heat so stew is lightly bubbling.
Fry chorizo in separate pan and don’t add oil. Once its cooked lightly on both sides put it and any oils into the stew.
Let it bubble away for about 1 hour with lid if you want it like a soup, without lid if you want it thicker

@Poojipants

Serves 2

Finely chop half an onion and
sauté in olive oil for about 6 minutes.
Any brand of tinned chickpeas in water will do, discard the liquid and add the chickpeas to the onions and stir on a lowish heat from another 5 minutes
Buy a good quality Iberico chorizo and use half -remove the ‘skin’ and chop into small pieces, add this to the pot so that the chorizo sweats a little and some of the lovely oily/paprika flavour comes out
Add one chopped tin of tomatoes
season with a decent amount of Maldon salt and lots of black pepper
Add a teaspoon of paprika
Add a teaspoon of hot chili powder – add more or less to your taste but i like it HOT
Add freshly chopped parsley
Add a small amount of chopped tarragon
Squeeze in half a lemon
put a lid on and let it simmer for a good 15 minutes. If it is too thick add some water and it is done.
serve with Basmati rice or a some lovely crusty bread

– Posted using BlogPress from my iPhone