Smokey air outside the cottage, after the wonderful firework extravaganza!
Bagpipe Rock!To conclude - my recipe for this month is not for cake or pudding but a recipe I put together while expecting friends for lunch on a particularly cold and wet November day. I call it November Casserole and it is made with smoked bacon pieces, chunks of chorizo sausage, beans, - I used butter beans but you can use any type or variety of bean or use chick peas if you have them in your larder – the last main ingredient is either pumpkin, squash or sweet potato, cut into chunks. I used sweet potato. It was so delicious I wanted to share it with you.
Chopped and chunky pieces of chorizo sausage.
One small onion.
A dab of butter and a dash of olive oil.
One pint of stock – I used knorr ham stock.
Tablespoon of plain flour.
One tin of chopped tomatoes.
Four fresh tomatoes, chopped into chunks.
A sprinkle of coriander – either fresh or dried.
Chunks of pumpkin, squash, or sweet potato.
Tinned or soaked beans or chick peas.
Put the chorizo sausages in the oven or under the grill to cook.
Meanwhile, fry the bacon pieces with the butter and oil in a pan or cast iron casserole pot. Add the onion and cook until softened but not browned.
Chop the cooked sausage into chunks and add to the bacon and onion in the casserole.
Stir in the flour until it absorbs the oil and butter and coats the other ingredients.
Then add the stock and stir until thickened slightly. Cook for one minute.
Add the tin of tomatoes. Sprinkle in the coriander. Add the fresh tomatoes, the pumpkin, squash, or sweet potato. Stir it all together and bring to a slow boil.
Add the beans or chick peas and put in a simmering oven for 40-60 mins.
See you next month, when the boys will be home for the holidays and we will be celebrating Christmas at the cottage!