Ingredients:
- Corn or olive oil
- 8 oz streaky bacon
- 1 medium onion
- 1 large green pepper
- 4 medium size ripe tomatoes
- Salt and pepper
- 1 teaspoon dried mixed herbs or herbs of your choice
- ¾ pint vegetable or chicken stock (hot)
Method:
- Peel and finely chop the onion. De-rind and chop the bacon into small pieces. Core, quarter, de-pith and chop the pepper into ½” strips.
- Heat a tablespoon of oil in a large frying pan/saucepan/wok that has a lid.
- Add the chopped onion and bacon and fry for about 5 minutes, stirring.
- Add the strips of pepper and rice and fry for about 1 minute, stirring, until coated.
- Blanch, peel and chop the tomatoes. Heat the stock (oxo cubes will do). Add the tomatoes and stock to the rice mixture. Stir and season with the herbs, salt and pepper to taste.
- Bring to the boil and then cover. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the liquid absorbed.
- Serve hot.
Serves 4 – A colourful dish.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Ingredients:
- 1 lb cold white long grain cooked rice
- 2 eggs
- Salt and pepper
- 2 tablespoons oil (peanut oil works well)
- 2 oz bacon
- 1 onion
- 2 oz cooked peas
- 4 spring onions
- 1 tablespoon soy sauce
Method:
- To cook the rice – put the rice in a saucepan and add water in the proportion of 1 cup of rice to 2 cups of water. Add salt to taste. Cover, bring to the boil, reduce the heat and simmer until all of the water has been absorbed and the rice is tender.
- In a small bow beat the eggs and season with salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok. Pour the eggs into the pan and cook until that are almost set. Slide onto a plate and chop coarsely.
- Peel and chop the onion and chop the bacon into small pieces. Add another tablespoon of oil to the pan, heat, and add the onion and bacon. Fry for about 4 minutes until the onion is tender and the bacon cooked.
- Add the cold rice with the cooked peas, 4 coarsely chopped spring onions and the chopped egg.
- Stir continuously and continue frying for about 3 minutes or until the ingredients are heated through.
- Stir in 1 tablespoon soy sauce and serve whilst still hot.
Serves 4 – Any cooked meats, fish and vegetables can be added to this dish. The main trick is that the rice must be cold and the eggs cooked and chopped as per an omelettte.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Ingredients:
- 12 oz dried red kidney beans
- 4 tablespoons oil
- 8 oz long grain rice
- 1 largish onion, peeled and finely chopped
- 1 large green pepper, quartered, de-pithed and chopped into ¾” chunks
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- Dash of tabasco sauce
- Salt to taste
- 1¾ pints vegetable stock
- 1 lb ripe tomatoes, peeled and coarsely chopped or 1 lb canned tomatoes drained and rinsed
Method:
- Soak the dry red kidney beans in water overnight. Drain and put into fresh water. Bring to the boil and boil vigorously for 10 minutes and then lower the heat and cook until just tender. Rinse before adding to the dish.
- Heat the oil in a large, deep saucepan or wok.
- Add the rice and cook until just turning opaque. Add the onion, pepper, cumin and coriander. Cook gently for a further minute or two.
- Add the tabasco, salt, stock and beans and bring to the boil. Cover, lower the heat and cook for about 40 minutes, stirring occasionally, until the rice is just tender and most of the liquid has been absorbed.
- Add the tomatoes and stir in gently. Cook for a further minute or two uncovered.
- Serve hot.
Serves 4 – Great with a finely chopped salad and some poppadoms as a vegetarian meal.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 1 lb braising steak
- Oil
- 1 medium red onion
- 2 cloves garlic
- 2 medium red peppers
- 2 or 3 red chillies
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pint beef stock (oxo is fine)
- 8 oz canned tomatoes of 10 oz ripe tomatoes skinned and put through a blender
- 1 tablespoon tomato puree
- 6 oz canned red kidney beans or dry red kidney beans (these will need to be soaked in water overnight, drained, put in fresh water, brought to the boil and boiled vigorously for 10 minutes and then rinsed before adding to the dish)
- Salt
Method:
- Put about 2 tablespoons of oil into a large pan and heat.
- Dice the braising steak into ¾” cubes and then add to the pan (once hot) and brown the meat on all sides. Put aside but keep warm.
- Peel and chop the onion coarsely. Peel and crush the garlic. Finely chop the chillies (watch your eyes, the seeds can be left in). Core and quarter the peppers, remove the pith, and chop into ¾” pieces.
- Re-warm the oil, add the onions, garlic, red peppers and chillies and cook on a low heat for about 5 minutes. Add the cumin and paprika and cook for a further minute.
- Heat the stock and pour over the onions etc. Add the tomatoes, tomato puree and the meat and warm through.
- Pre-heat the oven to Gas Mark 3 (325°F/170°)
- Transfer from the pan to an ovenproof casserole, cover and cook slowly for about 2 hours until the meat is really tender.
Serves 4 – Great with some crusty bread to mop up the juices. If it’s still on the runny side when cooked, stir in some cornflour mixed with a little water, and continue cooking for another 10 minutes or so.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Ingredients:
- 4 oz haricot beans
- 1 large onion
- 2 tablespoons olive oil
- 8 oz potatoes
- 2 large ripe tomatoes
- 1 medium carrot
- 2 small courgettes
- 6 oz firm white cabbage
- 2 oz peas (shelled weight)
- 1 clove garlic (crushed)
- 3 pints water or vegetable stock
- 4 oz short grain rice (arborio or similar)
- 1 or 2 leaves of basil (chopped)
- Sprig of parsley (taken from the stem and chopped)
- Salt and pepper
Method:
- Soak the beans in water overnight.
- Next day drain and and cook them in unsalted water until almost tender. Drain.
- Heat a oil in a deep pan. Peel and chop the onion finely and lightly fry.
- Peel and cube the potatoes, peel and chop the tomatoes, wash and slice the carrot into small rounds, peel (if necessary) the courgettes and slice into rounds. Wash and shred the cabbage and drain. Pod (if necessary) the peas.
- Add all the vegetables and crushed garlic to the pan with the onions, stir gently and lightly fry for about 5 minutes.
- Add the water or vegetable stock and bring slowly to the boil. Add the beans and continue cooking until they are quiet tender. Add the rice, basil, parsley and salt and pepper to taste.
- Cook for about 15 minutes until the rice is tender but still has a bite.
- Serve hot.
Serves 4 and very filling. If you want you can add some diced bacon when you’re frying the onions. Also, if you prefer a more tomatoee taste, squirt in some tomato puree and stir in towards the end.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 4 oz dried haricot beans
- 3 pints vegetable stock
- Salt and pepper
- 1 large onion
- 1 stalk of celery
- 1 medium carrot
- 3 tablespoons olive oil
- 2 medium courgettes
- 3 medium sized ripe tomatoes
- 2 large potatoes (about 1 lb)
- 4 or 5 sprigs of basil
- 3 or 4 cloves of garlic
- Salt and pepper
- 4 oz short cut (elbow shaped) macaroni
Method:
- Soak the haricot beans overnight and then partially cook in unsalted water.
- Drain and put into a large heavy pan with 3 pints of vegetable stock.
- Peel and coarsely chop the onion. Slice the celery into ½” pieces. Slice the courgettes into ½” pieces and, if on the large size, halve again. Peel and coarsely chop the tomatoes. Peel and cut the potatoes onto small chunks. Strip the basil leaves from the stems and finely shred. Peel and crush the garlic.
- Add the onion, celery and carrot to the haricot beans and 2 tablespoons olive oil.
- Bring to the boil and season to taste. Lower the heat and simmer for about 1 hour.
- Add the courgettes, tomatoes, potatoes and basil and cook for about another 30 minutes.
- Add the macaroni and cook until “al dente” . This should take about 15 minutes.
- Serve hot.
Serves 4 and nice if accompanied by a bowl of grated cheese to be handed around.
Filed under Bean, Pulses and Rice Recipes, Pasta Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 3 oz butter
- 1 small onion
- 6 to 8 chicken livers, depending on size
- 6 oz mushrooms
- 1 small red pepper
- Salt and pepper
- 12 oz arborio rice
- 1 teaspoon lemon juice
- 2 pints boiling chicken stock (Oxo cubes are fine)
- 2 oz grated Parmesan cheese
- 1 medium glass dry white wine (optional)
Method:
- Peel and finely chop the onion. Quarter and de-seed the pepper and cut into thin slices. Wash and chops the mushrooms, including the stalks. Clean and chop the livers.
- Heat half of the butter in a large heavy pan and add the onion. Fry until it begins to soften.
- Add the livers, mushrooms, red pepper, salt, pepper and lemon juice and cook over a moderate heat for about 5 minutes.
- Make up the chicken stock and ensure it is boiling hot.
- Stir the rice into the pan with a wooden spoon and cook for 4 or 5 minutes.
- Gradually add the stock, stirring well but gently and continue cooking until all of the stock has been absorbed into the rice and the rice is cooked but still has a bite to it.
- If you’re using the wine, stir in and cook for a couple of minutes longer until it is absorbed.
- Take from the heat, add the other half of the butter and about half of the cheese.
- Stir and serve hot with the rest of the cheese passed around separately.
Serves 4.
Filed under Bean, Pulses and Rice Recipes, Offal Recipes, Poultry and Game Recipes, Recipe by
Chickpea Soup Recipe
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Ingredients:
- 1 lb chickpeas
- 4 to 5 oz mushrooms
- 2 tablespoons olive oil
- 1 oz butter
- 1 large onion
- 1 or 2 stalks of celery
- 6 or 7 leaves of chard or spinach
- 4 large ripe tomatoes
- 2 or 3 cloves of garlic, crushed
- Salt & pepper
Method:
- Soak the chickpeas overnight in cold water.
- Drain the chickpeas and then cook them on the hob with plenty of fresh water until they are soft. (Takes 2 to 3 hours).
- Peel and chop the onion, crush the garlic, dice the celery finely, chop the mushrooms, wash and shred the chard or spinach.
- Heat the oil and butter in a pan and add the above ingredients and lightly fry for a minute or two.
- Meanwhile put the tomatoes into boiling water, peel and chop, and then add to the pan. Season with salt and pepper. Continue cooking until you have a thick sauce.
- Drain the chickpeas and reserve the liquid.
- Add the chickpeas to the sauce, stir and cook for about 5 minutes.
- Add enough of the chickpea liquid to make the soup as thick or thin as preferred and allow to warm through.
Serves 4 – Mop up with some crusty bread or toast to make a filling meal on its own.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 8 oz (225 g) streaky or back bacon
- 1 420 g tin of baked beans in tomato sauce
- 2 or 3 hard boiled eggs – sliced
- ¼ pint tomato juice or vegetable stock
- 2 oz (56 g) margarine or butter
- 2 oz (56 g) soft breadcrumbs
Method:
- Cut the bacon into small pieces and fry until crisp.
- Put into a pie dish with the baked beans, the sliced hard boiled eggs and the liquid.
- Add the margarine or butter to any bacon fat remaining in the frying pan, toss the breadcrumbs in this for a few minutes and then press over the top of the bean mixture.
- Bake for 20 to 25 minutes towards the top of the oven at Gas Mark 6 (400°F/200°C).
Serves 4.
Nice garnished with some sliced tomatoes and served with chunky chipped or scalloped potatoes.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Submitted by Beth
Ingredients:
- 2 medium yellow onions
- 1 medium to large butternut squash
- 1 medium to large sweet potato
- 1 can chickpeas
- 3-4 tbsp. Korma curry spice powder
- 2 cloves garlic
- Olive or vegetable oil
- Salt to taste
Method:
- Chop the onions and fry them in a little oil until transparent, adding the garlic after a few minutes.
- Meanwhile, skin and chop the potato and squash into 1 inch chunks so that they will cook relatively quickly.
- Add three tbsps of Korma curry spice powder to the onions (you can use your own curry spices if you know what you like, I just haven’t figured out the proper ratios yet for my taste) and stir. You may need to top up the oil so as not to burn the mixture.
- After one or two minutes, add the potato and squash and cover with water. You can add another spoonful of curry powder here if you want a strong curry flavor.
- Bring to a boil, then simmer until the potatoes and squash break easily with a fork.
- Add chickpeas when they seem almost ready, so that the chickpeas will soften for 3-4 minutes.
- Transfer soup to blender in batches and blend until smooth. Add salt to taste.
This is a healthy dinner with protein and veg, only a few ingredients. Enjoy!
Serves 4-6.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by