Monday I made a new dish taken from a recipe in Waitrose’s magazine. It uses 4 ingredients, all (no surprise) from Waitrose. I followed the recipe almost exactly apart from the 25 minutes given for it. I’ve learnt that such times are not possible (not by me anyway) so I allowed an hour.
Sausage and Cannellini Bean Stew
The four ingredients are:
- Waitrose 6 Cumberland Pork Sausages 400g (seasoned with pepper, mace, nutmeg & dried herbs).
- 2x - Waitrose chargrilled vegetable sauce with olives 350g (A sauce made with tomatoes, vegetables, olives and extra virgin olive oil)
- 3x - Cans Essential Cannellini Beans in Water drained 235g
- 2x - Baby Leaf Greens 200g
The recipe is for six. There were six sausages so that means each portion would have only one sausage. I decided to do exactly what the recipe said (tho’ I misread the recipe and used only two cans of beans, which was plenty) and freeze the excess.
- Cook the sausages and
- Heat the sauce in a large pan
- Drain the beans, reserving their water
- Add drained beans to the sauce
- Cut half the greens to bite size pieces, discarding thick stems.
- Cut cooked sausages into 4 or 5 pieces and add the pan
- Add the greens to the sauce, stir through over a low simmer
recipe says to steam rest of greens and serve on side - I didn’t
We ate probably half the stew. Mrs M was very enthusiastic about it. Next time I’ll use pak choi or pointed cabbage or cauliflower florets instead of the greens, of which I used only one packet.
With it we enjoyed:
2020 The Wine Society Portuguese Red (Portugal, Vinho Regional Península de Setúbal)
What a super, drinkable pleasurable wine. Simple, rewarding, warming lovely and … amazingly cheap. Well done, TWS!!
Tuesday Mrs M had her usual on-line bridge session which starts early so we had an early dinner of Mrs M’s favourite crispy slices of aubergine in tomato & basil sauce and penne with a mixed salad and no-brainer™
2020 Casa Vinicola Roxan The Wine Society’s Montepulciano d’Abruzzo (Italy, Montepulciano d’Abruzzo)
Wednesday I stir-fried chicken with cashew nuts and red pepper strips in black bean sauce, accompanied by boiled rice (and for me chopped red chillies in Thai fish sauce) and stir-fried pak choi in oyster sauce with which we had we had
2020 Riebeek Cellars Cinsault Morrisons The Best Bush Vine (South Africa, Swartland)
I was not sure what wine to have with the strong tastes of black-bean and oyster sauces, but this was just tickety-boo, and greatly enjoyed.
Thursday tea with tonight’s dinner for afterwards I’ll be going to our monthly U3A Wine Tasting, which is titled Every One a Winner. All I know about the wines we’ll be drinking tasting is they are medal winners from the Wine Society list.
(all this week’s wines are from TWS except the Cinsaut from Morrisons)