Oh hi there!
Happy new year. Hope everyone had a lovely Christmas. Ours was fab and I’ve created an experimental dish to use my favourite present – a beautiful teal coloured cast iron casserole dish given to us by my parents. It’s bloody heavy but that metal helps to distribute the heat evenly across the dish. The enamelled surface is great because you get a crust of deliciousness which can be easily scraped up into the sauce thanks to how non-stick it is. The lid condenses all of the steam back into the sauce, and it’s virtually silent when it’s boiling. And thanks to how pretty it is, you can feel proud to take it to the dinner table.🙂 In short I adore it!
A Man’s dad gave us a mandolin which has already been used to make coleslaw and to slice a gammon joint. I foresee a dauphinoise or gratin in my future…
I also bought A Man a new knife – a rather dangerous looking beast of a cleaver. We’ve agreed that I’m banned from using it, because given the ease with which it cuts through an entire chicken I’d be quite likely to go straight through my finger.
My other kitchen-related present was a trio of teapots. I’ve got a feeling that I’ve become a bit predictable…
The stew I made with some little sausages made with garlic and paprika. They were from Morrisons and I would thoroughly recommend them – they were yummy! I was really pleased with this meal and the only thing I would change would be to add some spice (I dropped some of my chilli jelly into the leftovers for next time we eat it).
Brown rice to serve
- Heat a good splash of olive oil in a wide pan. Dice the onion, crush the garlic and chop the chilli finely if using. Fry gently in the oil.
- Dice the pepper and add to the pan. Finely chop the stalks of the parsley and cavolo nero and stir in. Chop the tomatoes and leaves of the parsley and cavolo nero to add later.
- Brown the sausages with the onion. Cook for several minutes.
- Add the cavolo nero leaves and cook for a couple of minutes. Stir in the tomatoes and a small glass of white wine. Cover the dish and leave to simmer for 30 – 45 minutes.
- Taste the sauce and season as necessary. Cook the rice. Remove the lid and allow the sauce to reduce slightly. Add the parsley just before serving.