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Spanish Sausage and Butter Bean Tagine Plus Poached Eggs with Harissa Chickpeas and Garlic Yoghurt

Resident chef Nigel Barden joins Simon to offer dishes including Spanish sausage and butter bean tagine and poached eggs with harissa chickpeas and garlic yoghurt.

1 hour, 55 minutes

Last on

Thu 5 Jan 2017 17:05

Music Played

  • The Clash

    Should I Stay Or Should I Go

    • Now 19 (Various Artists).
    • Now.
  • Rag鈥檔鈥橞one Man

    Human

    • (CD Single).
    • Columbia.
    • 001.
  • Marvin Gaye & Tammi Terrell

    Ain't No Mountain High Enough

    • Marvin Gaye & Tammi Terrell: Greatest Hits.
    • Tamla Motown.
  • Prince & The Revolution

    Let's Go Crazy

    • 4Ever.
    • Warner Bros.
  • Hootie & the Blowfish

    Hold My Hand

    • F1 Rock (Various Artists).
    • Telstar.
  • Emeli Sand茅

    Breathing Underwater

    • Long Live The Angels.
    • Virgin.
  • Crowded House

    Fall At Your Feet

    • Mixed Emotions III (Various Artists).
    • Polygram Tv.
  • Fleetwood Mac

    Go Your Own Way

    • 50 Years - Don't Stop.
    • Warner Bros.
    • 006.
  • Robin Schulz & David Guetta

    Shed A Light (feat. Cheat Codes)

    • (CD Single).
    • 35079 - Tonspiel.
  • Joe Walsh

    Rocky Mountain Way

    • Driving Rock (Various Artists).
    • Global Records & Tapes.
  • Sting

    One Fine Day

    • (CD Single).
    • Polydor.
    • 001.
  • Queen

    Another One Bites The Dust

    • The Game.
    • Island.
    • 3.
  • Booker T. & The M.G.'s

    Green Onions

    • Atlantic Soul (Various Artists).
    • Warner E.S.P..
  • Rebecca Ferguson

    Superwoman

    • (CD Single).
    • RCA.
  • Loretta Lynn

    Your Cheatin' Heart

    • Country Heartbreakers (Various Artist.
    • MFP.

Spanish Sausage and Butter Bean Tagine

by Caroline Marson from No Fuss Suppers听


Serves 2

Prep time: 10 mins

Cooking time: 15 mins

Ingredients

1 tbsp olive oil

1 onion, finely chopped听

2 garlic cloves, crushed听

75g chorizo sausage, skin removed and cut into 1cm slices听

100ml red wine听

400g tin chopped tomatoes听

1 red onion, cut into thin slices听

400g tin butter beans, drained

1 tsp dried mixed herbs听

A few fresh rosemary or thyme sprigs听

Sea salt and freshly ground black pepper听

2 tbsp of finely, freshly grated Parmesan cheese听

Warm crusty bread, to serve

听听

Method

1. Heat the oil in a large, high-sided frying pan.听听Add the chopped onion and garlic and cook for a few mins over medium heat. 听听听

2. Add the chorizo sausage and cook for a further 2-3 mins.听听

3. Add the red wine and bring to the boil.听 Allow to bubble until the mixture is reduced by half.听听

4. Add the tomatoes, red onion slices, butter beans 100ml water and the dried mixed herbs and rosemary or thyme sprigs. Simmer, uncovered for about 10 mins.

5. Season to taste with salt and pepper and spoon into warmed serving bowls.听 Sprinkle with the Parmesan cheese and serve immediately with chunks of warm crusty bread to mop up the juices.


Poached Eggs with Harissa Chickpeas and Garlic Yogurt

From Delicious Magazine


Serves 4

Prep time 5 mins

Cooking time 10 mins

Ingredients

1 fat garlic clove

3 tbsp Greek yogurt

Juice 1/2 lemon

2 x 400g tins chickpeas

Splash vegetable stock

150g frozen spinach, defrosted

2-3 tsp harissa, to taste

12 pitted black olives

4 large free-range eggs

A handful fresh parsley leaves, plus extra to garnish

Method

1.Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.

2. Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.听

3. Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.听

4. Chop the parsley, then stir three-quarters through the chickpeas.听

5. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.

Broadcast

  • Thu 5 Jan 2017 17:05