Friday, 9 June 2017

Pork and chorizo casserole, chickpea casserole and baby potatoes

Living with a vegetarian and a veg dodger leads me, fairly frequently, to making several different dishes so that people can mix and match.  Today I just decided on a bit of a spanish vibe - so for the vegetarian a chickpea and red pepper casserole - which is infact totally vegan.  As I'm pretty much an omnivore I get the best of both worlds and had a bit of each.  Once again - all ingredients available from Todmorden Market Hall.  Pork steaks from any of the 3 excellent butchers, chorizo, beans and spices etc from The Mediterranean Pantry.  Veg from Traynor.

Olive oil
Pork steaks
Red pepper
Tinned tomatoes
Baby potatoes

1.  Sweat down chopped onion and crushed garlic in two separate pans.
2.  When soft add pork steaks, diced, into one of the pans.
3.  Add diced carrot, red pepper and mushrooms and a pinch of paprika to the other pan.
4.  Put the potatoes on to boil.
5.  When the pork has browned a little add chunks of chorizo and turn the heat down a little.
6.  To the veg version add a tin of drained, rinsed chickpeas.
7.  Add a tin of chopped tomatoes, a perhaps a little stock, to each of the casseroles and simmer until done - about 15 minutes.
8. Drain potatoes, serve, scoff.

I hid some leftovers for my lunch - the veg dodger finished the entire chorizo version for supper.

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