Allotmenticity - 09-03-09 Aston FM Sod It Grow Your Own

I've been making the most of the good weather, before the cold and wet arrive again, by getting the base of my new potting shed down.
I've sown some small round carrots in one of the big plastic mini propagators and also some leeks in another one. I'm using them as portable seed beds and hopefully they'll work. Watch this space!
My seed potatoes are chitting nicely but the way the weather is, I don't think I'll be planting them for a good few weeks yet.

Try this recipe, the Cardamoms give it a really interesting flavour. (Don't tell Jamie Oliver though, he'll nick the idea!!!)

CHORIZO & CHICKPEA STEW

1 red onion, halved and finely sliced

Tablespoon of olive oil

3 cloves garlic, chopped

1/2 chorizo sausage, cut into thick coins 6 Cardamom seeds (Cracked) 1 can chickpeas drained and rinsed 1 tin chopped tomatoes a glass of red wine 1 teaspoon smoked paprika salt, pepper to taste Saute the onion and garlic in the olive oil over a very low heat for about 15 minutes, until soft and golden. Add the chorizo and a pinch of smoked paprika, and saute a further couple of minutes. Add the chickpeas,cardamom seeds, tomatoes and wine, bring to the boil, reduce the heat and simmer for about 45 minutes, stirring once or twice. Taste for seasoning, and add salt, pepper, as necessary. Serve in bowls with crusty bread.

Allotmenticity - Sod It Grow Your Own Pt 6 - 15-12-08

Kale with Cannellini beans, Chorizo, Garlic & Chilli.

Ingredients
3 tablespoons extra virgin Olive Oil (preferably strong and spicy)
1/4 teaspoon dried Chili Pepper Flakes
1 large Garlic clove – skinned and finely chopped
2 small bunches Curly Kale (about 7 oz) – remove stems from mature leaves and chop finely;
1–15oz can Cannellini beans – drained
100g Chorizo Sausage
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 large glass Dry White Wine.

Heat a large heavy-bottomed frying pan or wok over high heat. Add the Olive Oil, Chorizo Sausage, Chili Pepper flakes and Garlic and sauté for 2/3 minutes until the oil is flavoured and red from the Chorizo. Add the Kale and sauté for an additional 2 minutes, tossing frequently, until wilted. Add the Dry White Wine, toss again, cover the pan and reduce heat to medium-low. Braise for 8 to 9 minutes until kale is tender. Add the beans, salt and pepper to taste, toss well, raise heat to high and sauté for 1 to 2 minutes until beans are warmed through. Remove from heat and set aside.

To Serve, cut a French stick in half lengthways & into 6" pieces and griddle until browned.
Slurp a glug of Olive Oil on each piece and serve the kale mixture on top for a funky starter, or on its own as an accompaniment. (Leave out the Chorizo for a Vegetarian dish.

(I had this last night and it was delish!!!)

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 5 - 08-12-08

Welcome to the latest wacky world of Captain Tongo and "Sod It Grow Your Own"

Here is the recipe I mentioned in the broadcast. I tried it the other day and it's really tasty.

Roasted Butternut Squash and Chorizo Risotto (serves 2)

½ Butternut Squash, peeled and chopped into 1cm pieces

1 tablespoon Olive Oil

100g Chorizo (Picante for preference)

1 small Onion, finely chopped

150-175g Risotto Rice( You can get Arborio from Sainsburys, Asda, even the Co-op )

75ml White Wine

600ml hot Vegetable Stock

50g grated Parmesan

Juice of half a Lemon

Freshly grated Black Pepper

Preheat the oven to 200c.

Toss the butternut squash with the olive oil and season. Place on a tray and roast until soft – around 20-30 minutes.

Meanwhile, put the chorizo in a pan and fry until it releases its oil and starts to cook. Add the onion and cook until it is soft and the chorizo is cooked through. Now add the rice and mix well so it becomes coated in the chorizo oil. turn the heat up, add the white wine and stir while it bubbles away.

Add the vegetable stock a ladle at a time, stirring constantly and adding the next ladle when the rice absorbs the liquid. When you have used most of the stock, test the rice to see if it is cooked – you may need slightly more/less liquid. When it is ready add the roasted butternut squash, parmesan, lemon juice and black pepper. cover and leave to rest for 5 minutes before serving.

Fabulous for a winter's supper dish.

Oh and watch out for news of a film crew coming down to No87.

"What a Rock Star does on his day off". Coming soon to the Internet!!!

Just back from some crazy travelling with "The Legend" Bognor - Scotland! Madness!!

The Captain.