- 4 Spicy Italian Sausages (or any other spicy sausage)
- Big splash of extra virgin oil
- 2 Small onions finely chopped
- 1 clove of garlic, finely chopped
- 1 red chilli (optional)
- 3 Peppers (use a mix of colours)
- 400g tin of tomatoes
- Bay Leaf
- Salt and Pepper to season
Monday, 24 November 2014
The other day I was in Waitrose and bought some Italian spicy sausages and was wondering what to do with them, Seeing as they were Italian I thought it has to be with pasta then – yeah I know original....NOT :-). Rather than just cutting up the sausages I thought it might be good to just use the meat. I removed the skin and put made clumps of sausage rather then neat meatballs, to try and give it a more rustic feel.
Remove the skins from the sausage and make balls or clumps of sausage meat
Heat a pan and gently brown the sausage meat. Do a few at the time so they brown and not cook. Once done remove to a plate and do another portion.
Once completed throw in the extra virgin oil into the pan and add the onions. Cook for about three minutes and then add the garlic and chilli (the chilli is optional – but I like the extra kick the chilli provides)
Once the onions are soft add the mixed peppers and cook for a few minutes.
Add the tomatoes, sausage meat, bay leaf and season
Cook for about 10-20 minutes and serve with pasta.
Sunday, 2 November 2014
I was asked to go to Dubai for 2 months in October 2012 and ended up staying two years. But as I was so busy I didn't write much on my blog, even though I was being exposed to some amazing foods and great restaurants. My passion never left, but I just didn't have time to write much
So, what is my first post about, is it about the local Emirati food, or the spicy flavours from the large Indian or Pakistani population or even some exotic Filipino recipe – no of course not, although this is a middle eastern dish, but it's roots are more Moroccan than Emirati.
It's a very simple recipe – but it does need at least an hour to cook and as I'm using dried chickpeas, they need to be cooked for about 90 minutes after soaking for 8 hours. So this recipe needs a bit of planning.
- 75g dried chickpeas
- 75g blanched almonds
- 500g diced, skinned and boned chicken
- 50g butter/margarine
- ½ tsp saffron threads
- 2 Spanish onions (red onions if you can't get Spanish)
- 900ml hot chicken stock
- 1 Cinnamon stock
- 4 tbsp chopped flat leaf parsley
- lemon juice to taste
- salt and pepper to season
Put the dried chickpeas in water and soak over night or a minimum of 8 hours
Once soaked, drain and rinse. Take the chickpeas and blanched almonds and place into a pan of cold water. Bring to a rapid boil for 10 minutes and then turn down the heat and simmer for another 80 minutes. Once cooked, drain and place to one side.
Place the diced chicken, butter and half the saffron into a casserole dish and heat until the butter has melted.
Place in the onions and stock and bring to a rapid boil
Once boiling add the chickpeas, blanched almonds and cinnamon stick.
Turn down the heat to a gentle simmer and cook for 40-60 minutes.
Once cooked, take out the chicken and place to one side and keep warm, being careful not to carry on cooking them as the chicken will dry out.
Turn up the heat to a rapid boil and bring the liquid to half the amount.
When you have reduced the liquid, throw in the chopped parsley, the other half of the saffron and lemon juice.
Put the chicken on a plate and pour over the liquid.
Place the chicken back in and serve, with rice, couscous or as I am doing roasted vegetables with quinoa.