Ninth Welsh Invasion Feb 12/13/14 2016

[Richie B]

As requested

For half the quantity made at Pembrey:

Smoked paprika
Salt, sugar, pepper, chilli to personal taste
Oil

1. In a large saucepan, gently fry the chorizo for about 5 minutes until it releases the oil.
2. Add the lardons and continue to gently cook until the bacon has coloured.
3. Add onions and garlic (and chilli if using), continue to cook, stirring regularly for another 5 minutes.
4. Put the carrots in, stir thoroughly and leave for a couple of minutes on low heat,lid on for a few minutes.
5. Add the tomatoes, cannelloni and butter beans, herbs, paprika and stock cubes. Bring to the boil and keep at heat for 5-7 minutes, drop the temperature as low as possible, cover and leave for 15 minutes, stirring occasionally.
6. Taste and check for seasoning then add salt, pepper, sugar to your taste.
7. Leave partially covered until you're ready: the longer the better.


.....

Think you've missed the list of ingredients and quantities. Hurry up i'm starvin'

 

[Mikey]

Try again.





For half the quantity made at Pembrey:

Packet of 'cooking' chorizo (as opposed to ready to eat), chopped
Packet of smoked lardons (or pancetta)
2large onions chopped
2 coves garlic
500g chopped carrots
Tin cannelloni beans, drained
Tin butter beans, drained
2 tins chopped tomatoes
2/3 pork stock cubes
Mixed herbs
Smoked paprika
Salt, sugar, pepper, chilli to personal taste
Oil

1. In a large saucepan, gently fry the chorizo for about 5 minutes until it releases the oil.
2. Add the lardons and continue to gently cook until the bacon has coloured.
3. Add onions and garlic (and chilli if using), continue to cook, stirring regularly for another 5 minutes.
4. Put the carrots in, stir thoroughly and leave for a couple of minutes on low heat,lid on for a few minutes.
5. Add the tomatoes, cannelloni and butter beans, herbs, paprika and stock cubes. Bring to the boil and keep at heat for 5-7 minutes, drop the temperature as low as possible, cover and leave for 15 minutes, stirring occasionally.
6. Taste and check for seasoning then add salt, pepper, sugar to your taste.
7. Leave partially covered until you're ready: the longer the better.









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[Richie B]

Nice one, thanks, will be making that this weekend

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[Richie B]

Mike, Sian - thanks.

Stuart D - Loads here mate i'll save you some