So I have, if I do say so myself, quite a nice flat, in a well-appointed apartment block in a desirable part of Tangleton town centre. Cream walls, dark wood floor, kitchen done out in black with tasteful highlights of chrome steel, plus the previously-mentioned inbuilt metal spice rack. For keeping your spices in. Rather than keeping them in a pile on the side of the kitchen counter.
Frankly I’m amazed they actually let me rent the place.
I have sporadic bursts of attempting to match all this sophisticated city-living. Today I decided, to hell with my boring salt and black pepper packets, I’m going to buy some small metal salt and pepper shakers, in an excitingly curvy round shape, that will sit next to the cooker and look all designer-labelish and shiny and sophisticated and all that stuff.
I then proceeded to slice a ruddy great hole in my finger when I levered the lid off the salt shaker so I could fill it, which bled for about 20 minutes, and redecorated the shaker, the chopping board, 6 sheets of kitchen towel and the wok with fetching diamonds of crimson. Therefore guaranteeing that today’s recipes were a) of a higher iron content than usual and b) probably not really vegetarian.
Today’s other main ingredient comes courtesy of my local supermarket, which has started selling vegetarian chorizo (at an extortionate price). I’ve found a recipe online for how to make it at home, so that will probably be the basis of a future post. In the meantime, I bring to you a couple tasty tasty recipes to meet your vegetarian sausage needs…..
Original versions of both recipes are from the allrecipes website.
Peppers stuffed with couscous and chorizo
3 Green and/or yellow peppers
White closed cup mushrooms, cut small
Six cherry tomatoes, chopped finely
One third of a large courgette, chopped finely
Chorizo, cut into small pieces
Take the tops off the peppers, and scrape out the insides and seeds. Lightly brush with olive oil
Bake the peppers in the oven for 20 minutes at a medium heat.
Meanwhile, make up the couscous as according to packet instructions.
Gently fry the onion and garlic in olive oil, then add the rest of the vegetables and stir fry for several minutes.
Add the sausage and the tabasco sauce.
Fry for a few minutes more, then mix with the couscous and stuff the peppers.
Bake in the oven for 10 minutes, then serve.
Lentil, chickpea, mushroom and chorizo stew
Puy or lentilles vertes
Tin of chickpeas
6 closed cup chestnut mushrooms, quartered
Chopped white onion or shallots
Chorizo, chopped in rough chunks
Vegetarian sausages, chopped in large pieces (Cauldron are the best UK brand)
Salt & pepper
Simmer the lentils for 20 minutes in vegetable stock.
Gently fry the sausage and chorizo pieces in olive oil for a few minutes.
Place on some paper towel to drain.
Pour more olive oil into the wok and fry the onion, garlic and spices.
Take the lentils off the head and drain, reserving some of the vegetable stock.
Add the lentils and chickpeas to the spicy mixture, fry for a few minutes.
Add the wine, stock, parsley, salt and pepper, then the sausages and chorizo.
Simmer on a medium heat until the wine and stock mixture has reduced down to cover around half the stew ingredients ( you want the stew with a dash of liquid, not a a soup).