Thursday, 9 June 2016
Figs - stuffed with blue cheese - Montagnola, from The Crumbly Cheese is perfect - wrapped in parma ham, with almonds and honey.
Smoked haddock - from Paul the Fish, of course, with chickpeas, red pepper and spinach.
Bouillon powder (or other stock)
Blue cheese - montagnola
To do it in 30 minutes:- turn on your oven, and get 3 biggish frying pans at the ready.
1. Start with gently frying onion and garlic in olive oil in 2 frying pans.
2. Chop potatoes into bite sized pieces, and fry in olive oil in another pan. Let them brown a little, then put a lid on to help them cook through a bit more quickly. Shake every now and again.
3. Into one of the pans of onion add red pepper, about 1/2 a cup of stock and a little paprika. When the red pepper has had a couple of minutes, tin in a drained tin of chickpeas, keep on a low heat.
4. In the other pan add a pinch of chili flakes and a tin of chopped tomatoes, stir and let simmer very gently while everything else cooks.
5. Cut a cross in the figs to about a cm from the bottom, and stuff with blue cheese, wrap with parma ham and place in an oven dish. (In our case it was 2 x stuffed with cheese and wrapped, 2 x stuffed with cheese, no ham, for the veggie, and 2 x wrapped in ham but no cheese for the lactose intolerant!). Add a few almonds and a teaspoon or so of honey. Bake in a medium oven for 20 minutes.
6. Place the haddock onto the chickpea mixture, put a lid on top and let it steam for 8-10 minutes.
7. Add spinach leaves to the chickpeas and fish, put the lid back on for 2 minutes as it wilts. Stir the mixture together, breaking the fish up slightly.
8. Serve the potatoes with the spicy tomato sauce, add a dish of olives and some crusty bread... and tah dah! Tod tapas.
All sourced from Todmorden market.