Recipes

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BUTTER BEAN SOUP #1 

INGREDIENTS 

  •  One 400g tin of butter beans 
  • one medium onion
  • 4 garlic cloves 
  • 1.5 litres water
  • 4 large pinches of ground white pepper
  • some olive oil
  • 1/2 teaspoon salt
  • some bay leaves if you can steal them of a tree in someones garden

HOW TO COOK

Heat a little olive oil in a pan. Thinly slice the garlic and onions and add them to pan cooking for about 5 minutes – don’t let them burn or go brown – until soft.

Add all ingredients except salt and stir together.

Bring soup to boil, skim the frothy bits off, reduce the heat and then simmer for 50 minutes.

Add salt then continue to simmer for 10 minutes.

 

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BUTTER BEAN SOUP #2

INGREDIENTS

  • One 400g tin of butter beans 
  • one medium onion
  • 2 garlic cloves
  • 500 ml water mixed with about 20 or so tablespoons coffee creamer
  • 500 ml of beef stock
  • some olive oil

HOW TO COOK

Mix water with coffee creamer until the water is as creamy as possible. 

Heat a little olive oil in a pan. Thinly slice the garlic and onions and add them to pan cooking for about 5 minutes – don’t let them burn or go brown – until soft.

Add all ingredients

Bring soup to boil, then reduce the heat and then simmer for an hour or so.

Turn off heat and season to taste.

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BAKED BEAN SOUP

INGREDIENTS

  • 2 cans of 400g baked beans

  • 900ml chicken stock
  • 2 medium onions
  • a little olive oil
  • some Worcestershire sauce

HOW TO COOK

Cook the onions in a little oil till soft but not brown. Add the stock and baked beans. Bring to the boil then reduce the heat and cook for 20 minutes or so.

 Its really tasty and would be especially nice with chopped up sausages or chorizo

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SALMON FISHCAKES

INGREDIENTS

  • Half a tin of pink salmon (about 200g)
  • 1 medium potato, peeled and grated
  • 2 tablespoons plain flour
  • some olive oil
  • one medium onion chopped finely

HOW TO COOK

potato, flour, onion and a little salt and pepper together in a bowl.

Heat some olive oil in a non-stick pan.

Take a palm sized amount of the mixture and shape into a ball and then flatten.

Pat fishcake with some flour to coat lightly.

Fry for 4-5 minutes on each side under golden.

Serve with my sweet chilli dressing – recipe to follow shortly…

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CORNED BEEF HASH

INGREDIENTS

  • 1 tin of 340g corned beef
  • About 700g of potatoes
  • 2 medium onions
  • 1 tin of chopped tomatoes

HOW TO COOK

Preheat oven to 200° C

Boil the potatoes and mash

Chop the onions and saute in a little oil till soft.  Add the tin of chopped tomatoes and simmer till reduced – about 20 or 30 minutes

Break the corned beef into small pieces and add to mashed potato. Then add the tomato mixture to the potatoes.

Transfer the mix to a small baking dish then serve.

You could grate some chedder cheese on top and put in the oven till it creates a tasty crust.

 

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