If you always end up with left over bread this is a really tasty way to use it up.
This dish apparently started with poor shepherds in Spain and Portugal. I like recipes that allow you to use up what’s available and this is perfect for using up scraps of streaky bacon, ham or other smokey meats or cold cuts
This dish does use a lot of oil, which is why I’ve included it amongst the poor filth recipes. It’s quick, easy to make and tastes great. I like for breakfast/brunch with fried eggs. It also makes a fantastic hangover cure.
500 Grams Stale bread (broken into chunks of various size, but not as small as breadcrumbs)
1 Onion (cut into fine slices)
2-3 Cloves of garlic
50 Grams Chorizo (peeled and sliced)
1 Red pepper (cut into 1cm strips)
50 Grams Streaky bacon or other left over meat or cold cuts (cut into 2cm slices)
1 Tsp Smoked paprika
2-3 Tbsp Olive oil
Heat a large high sided pan and add the chorizo, and streaky bacon until it starts to crisp up. Remove from the pan and set to one side
Add the onion, garlic, red pepper and paprika to the pan and cook in the juices released from the chorizo and bacon until the onion becomes translucent
Add some oil to the pan and then add the stale bread chunks. Fry until the bread starts to brown, stirring regularly so it doesn’t burn
This is a great dish at anytime of day, I like it at weekends when you’ve slept a little bit later and maybe need a little bit of help with a hangover (basically brunch). Quick, satisfying and easy to make, its also ideal as mid week dinner.
If you’re vegetarian, you can swap out the chorizo for a teaspoon of smoked paprika for the same flavour.
50 Grams Chorizo (thinly sliced) or 1 Tbsp of smoked paprika
400 Grams Tin of butter beans (drained)
1 Small onion or 4-5 scallions/spring onions (finely sliced)
1 Red pepper
200 Grams Cherry tomatoes (chopped)
Salt and pepper
Heat a large frying pan with a lid, add the chorizo until it starts to release it’s oil, remove from the pan and set to one side
Add the vegetables to the pan and cook until soft. Add the butter beans to the pan and crush gently with the back of a spoon
Add the chorizo back to the pan and stir well.
Make four wells in the mix and crack an egg into each well
Cover the pan with a lid and turn off the heat. Allow to sit for 5 minutes until the egg whites are cooked
The Summer has pretty much been a wash out, (when I made this I was watching torrential rain battering my window). So comfort food was the order of the day. Chorizo makes anything taste good, add some gnocchi and cream and you have a little bowl of heaven.
500 Grams Gnocchi (I use shop bought)
75 Grams Chorizo (finely sliced)
1 Onion (thinly sliced)
1 Large red pepper (cut into 2cm cubes)
50 Grams Sun dried tomatoes (finely chopped)
2 Tbsp Olive oil (I sometimes like to use the oil that the sun dried tomatoes comes in, as it has loads of flavour)
1 Tbsp Tomato puree
125 ml Double cream
Salt and pepper
Heat 1 table spoon of oil in a large pan, and fry the chorizo, red pepper and onion until soft, remove from the pan and set to one side
Add the rest of the oil to the pan to heat, add then and the gnocchi, and brown gently all over.
Stir in the tomato puree and cook for another 1-2 minutes, add the sun dried tomatoes and the chorizo and peppers and onion you removed from the pan earlier
Add the cream and stir well ensuring everything is well coated, check if you think it needs salt or pepper. Cook for another 2-3 minutes to reduce the cream if necessary