Pearl Barley, Leek & Bacon Casserole

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This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)

Makes 2 servings

1 tsp olive oil

1 large leek, thinly sliced

1 garlic clove, finely chopped

150g pearl barley

2 carrots, cubed

1 tbsp Dijon mustard

500ml Chicken Stock

2 Chicken Breasts – chopped to bite size pieces

150g savoy cabbage, finely shredded

100g smoked bacon, chopped

Black pepper and salt for seasoning

 

  1. Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
  2. Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
  3. Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
  4. Serve. Yummy!

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Sausage, Bean & Chorizo Stew

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I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal.  You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.

 

Makes for 2-4 (depends on how hungry you are…lol)

6 x good quality sausages

15cm approx length chorizo – (good quality like a picante)

1 tin of 400g baked beans (branston are our fav)

1 red onion

1 red pepper

2 garlic cloves

2 tsp hot smoked paprika

2 tsp tomato paste or puree

Salt & pepper

Coriander to garnish

 

  1. Heat up a little oil in a fry pan
  2. Firstly cook the sausages until browned and cooked, remove from pan
  3. Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)                                                              20171015_162743
  4. Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.                                                                                                                                                       20171015_162749
  5. Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.

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