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Under the Covers with The Real TonyC - 26/02/12

24 Feb 2012

The recipes for this Sunday's show are:- Sweet Potato, Chickpea & Chorizo Hash. This recipe serves a 4 people takes 10mins to make and 20mins to cook. Warning:It may be advisable to wear gloves when preparing this dish, due to the high paprika/oil content of the Chorizo sausages and the hot seeds of the Green Chilli. 600g x Sweet Potatoes - diced 1 tbsp x Sunflower Oil 1 x Large Red Onion - thinly sliced 400g x Cooking Chorizo Sausages - skinned and crumbled 1 x 400g Can Chickpeas - rinsed and drained 4 x Large Eggs 1 x Green Chilli - thinly sliced into rings Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom. Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve. Mussels a la Garfy, this is my own little creation. This recipe serves 2 people takes approx. 5mins . 154g x Cooked Mussels 2 knobs x Unsalted Butter 2tbsp x Cider Vinegar Ground Black Pepper Coarse Sea Salt Dash of Worcester Sauce Dash of Pastis (or any aniseed liqueur) Melt the butter in a saucepan add the Worcester sauce, cider vinegar and Pastis. Heat on a medium heat then add the mussels and season heavily. Put the lid on the saucepan and cook for 5mins to cook the mussels through. Serve with fusilli pasta.

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