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curiouswombatI have been remiss about posting. There have been odd moments when I've thought 'I should post about that', but winter ennui set in.
We are the verb 'to rain'.
Yesterday (or last week, or last month....) it rained.
Today it is raining.
Tomorrow (and the day after, and next week...) it will rain.
It is hard to tell where the sea ends and the land begins, sometimes;
(Note - not my picture.)
But I have continued the 'cook something new each month' thing - in fact, having done February yesterday, I might even manage two this month.
This month's recipe was a one pot comfort food recipe that would be Manolo-friendly, I think![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pondhopper...
This recipe is from Domestic Sluttery. Those who are fellow fans will recognise the style!
Chorizo, Sweet Potato & Halloumi Bake (serves 4)
You will need:
2 large sweet potatoes, peeled and chopped into 5cm pieces
1 red onion, peeled and cut into rough chunks
2 red peppers, roughly chopped
1 head of garlic, each clove peeled but left intact
Olive oil
225g (1 ring) chorizo, skin removed and cut into 1cm discs
150g halloumi, finely sliced
Make it!
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the sweet potato, red onion, peppers, garlic, and olive oil into a large ovenproof dish and use your hands to coat everything in oil.
Add the discs of chorizo in a layer on top.
Place in the oven for 45 minutes to an hour, mixing the chorizo through the dish after about 25 minutes (it should be looking slightly crispy by this time - that's why we leave it on top for a bit before jumbling it all up).
After the cooking time is up - the sweet potato should be nice and soft by now, and the other veg should look, well, cooked, with slight charring to some of the edges - add the finely-sliced halloumi to the top of the dish.
Turn the oven heat right up - as far as it will go, unless you have some sort of bonkers oven that can incinerate stuff, in which case, use your discretion. Pop the dish back in for about 5-10 minutes, until the halloumi has melted and turned goldenish.
...............
I actually also added some black pudding, because I had some and both husband and daughter, who was eating with us yesterday, love it. Their favourite cookery books include The Stornoway Black Pudding Bible which was a gift fromdougalsservant. I simply cut about 100gm black pudding into pieces to match the chorizo and treated it the same way.
Also - due to bad weather there was no boat on Friday night - so no halloumi. I used some mozzarella thrown in instead - which was rather elastic - halloumi would have been better. Despite the wrong cheese it was really good. We will certainly make it again.
This is what the left-overs looked like before I ate it for my dinner tonight not very flattering - but very tasty!
We are the verb 'to rain'.
Yesterday (or last week, or last month....) it rained.
Today it is raining.
Tomorrow (and the day after, and next week...) it will rain.
It is hard to tell where the sea ends and the land begins, sometimes;
(Note - not my picture.)
But I have continued the 'cook something new each month' thing - in fact, having done February yesterday, I might even manage two this month.
This month's recipe was a one pot comfort food recipe that would be Manolo-friendly, I think
pondhopper...This recipe is from Domestic Sluttery. Those who are fellow fans will recognise the style!
Chorizo, Sweet Potato & Halloumi Bake (serves 4)
You will need:
2 large sweet potatoes, peeled and chopped into 5cm pieces
1 red onion, peeled and cut into rough chunks
2 red peppers, roughly chopped
1 head of garlic, each clove peeled but left intact
Olive oil
225g (1 ring) chorizo, skin removed and cut into 1cm discs
150g halloumi, finely sliced
Make it!
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the sweet potato, red onion, peppers, garlic, and olive oil into a large ovenproof dish and use your hands to coat everything in oil.
Add the discs of chorizo in a layer on top.
Place in the oven for 45 minutes to an hour, mixing the chorizo through the dish after about 25 minutes (it should be looking slightly crispy by this time - that's why we leave it on top for a bit before jumbling it all up).
After the cooking time is up - the sweet potato should be nice and soft by now, and the other veg should look, well, cooked, with slight charring to some of the edges - add the finely-sliced halloumi to the top of the dish.
Turn the oven heat right up - as far as it will go, unless you have some sort of bonkers oven that can incinerate stuff, in which case, use your discretion. Pop the dish back in for about 5-10 minutes, until the halloumi has melted and turned goldenish.
...............
I actually also added some black pudding, because I had some and both husband and daughter, who was eating with us yesterday, love it. Their favourite cookery books include The Stornoway Black Pudding Bible which was a gift from
dougalsservant. I simply cut about 100gm black pudding into pieces to match the chorizo and treated it the same way.Also - due to bad weather there was no boat on Friday night - so no halloumi. I used some mozzarella thrown in instead - which was rather elastic - halloumi would have been better. Despite the wrong cheese it was really good. We will certainly make it again.
This is what the left-overs looked like before I ate it for my dinner tonight not very flattering - but very tasty!
