Thrown together Spaghetti in a Smoky Tomato Sauce with Bacon and Chorizo

I had plans for dinner yesterday but time got away from me and I didn’t make it to the shops to get ingredients.  A quick nose through the fridge and the cupboards and I saw I had everything to throw this together.  It was pretty simple.

Fry some smoked bacon and chorizo and put to one side, leaving all the oils from the meat in the pan.  Fry some onions, add garlic, celery, grated carrot, tinned tomatoes and a little smoked paprika and leave bubbling away for 30 minutes or so.

Meanwhile cook your spaghetti. When it’s ready drain and pour into a serving dish. Pour the tomato sauce over the top and then the bacon and chorizo.  Mix it all together and hey presto – a simple meal from the cupboard.

A simple yummy fix me up when you don’t feel like following a recipe from a book.

Normal service will be resumed tomorrow!

Jambalaya

Don’t worry I won’t go quoting lines from that song by the Carpenters!

A quick glance in the fridge today and I found a gammon steak and some spring onions. These needed using up before the weekends continued DIY spell on the boat so I looked through a number of books and found this recipe from Sally Butchers Salmagundi.

Jambalaya is somewhat similar to a paella. This particular version is served cold and is ideal for picnics, barbecues or outdoor eating. I chose it because the temperature inside the boat has been 25 degrees today and I really didn’t fancy a hot meal.

This is pretty easy to make. Boil some gammon in water with a bay leaf and some thyme until it’s cooked, remove the gammon and cook the rice gently in the cooking liquid with some chopped tomatoes.

While that’s cooking you have 15 minutes or so to dice some red and green pepper; slice some onion, celery and spring onions and chop some chorizo or other smoky cooked sausage. Also chop your cooked gammon.

You also make a dressing of garlic, lime juice, green chillies and rapeseed oil – which I blitzed in my Nutribullet.

When the rice is done, let it cool and then mix everything together. That’s it.

This far exceeded my expectations. What was just going to be a leftover rice dish turned out to be flavoursome, crunchy, comforting and the sauce was really zingy and lifted it to another level.

Fortunately I made twice as much as I needed so that’s tomorrow’s dinner taken care of too!

Just as well. We have another floor to sand, dye and stain and lots of other boat DIY tasks to get done done during our unusually commitment free weekend. And it’s going to be a warm dry weekend – happy days!

Parsnip, Chorizo, Kale and Lentils

Parsnip, Chorizo, Kale and Lentils

After our gym workout and eggnog I threw this together in about 20 minutes. It really only has four ingredients – those in the title. There is a little rapeseed oil and rosemary too.

This very quick and easy dinner comes courtesy of Hugh Fearnley Whittingstall (again) and the River Cottage Light and Easy book. I love this book. I’ve yet to find anything challenging or time consuming – and that’s what you want when you don’t get in until 9pm on a Friday night.

This is a genius dish and is all done in one pan. Just grab a big pan and fry some sliced parsnips with chopped rosemary until they take on some colour. Then add the chorizo and let the oils and the spice work their way into the veg. Finally stir in the kale and pre-cooked Puy Lentils and wait for the kale to wilt – all the while stiring the pan.

And that’s it. Significantly less time than it took to make eggnog! Took me 10 minutes to beat egg whites!

We ate this whilst watching The Maze Runner. Not a very impressive film in my opinion but I think I’ve been spoilt by good films of late. Tonight I think we are going to start with the 4 hour epic Red Cliff!

Anyway, this is very tasty and a very filling meal. I loved it. Freya found it a little salty but I think that was my fault with the seasoning. We munched through it in no time. I’ll definitely be making this again – probably very soon given I have all the same ingredients left over and need to use them up!