Posts Tagged ‘sausage’

We had Jess and Sergio over for dinner the other night to repay them for the Catalan feast… Finding it difficult to think of a classic British starter, without the fresh ingredients that I grew up with readily available, I decided to serve a miniature version of an English breakfast as a fairly small opener. It worked really well. I would have liked to have done  something really fancy with the presentation, opting instead, due to a severe lack of  inspiration, to keep things simple.


serves 4

  • 4 rashers of bacon
  • 4 small sausages
  • 4 quails eggs
  • baked beans
  • 2 tomatoes, sliced
  • 4 slices of bread
  • 10 mushrooms, chopped
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • olive oil


Fry the tomato in a little olive oil at a high temperature. grill the sausage and bacon. Fry the mushrooms in a little olive oil with the garlic for about 15 minutes, heat the baked beans. toast the bread and cut into circles, finally fry the quails eggs in a little olive oil for a minute or so, until the white is cooked. Assemble and serve immediately.


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Botifarras con judias blancas or in Catalan, Botifarra amb Mongetes is a delicious speciality of the region. Another dish that has it’s origins in peasant food. Cheap to make, full of protein and uses local ingredients to their full potential. I think that this is going to be a theme that I will explore more and more. I love the idea of using every ingredient to it’s full potential and minimising waste.

A few years ago I stayed with friends in New York City and the friend in question’s father was a cook that had been featured in magazines for his ability to get everything possible from an ingredient. Personally I think that doing this needs imagination, a deep understanding of the qualities of every part of an ingredient and a level of awareness of how important it is not to waste food. I’ll breathe now. Thanks again Sergio for another amazing dish.


Serves 4

  • 4 botifarras or something similar

for the beans

  • white beans
  • 4 cloves of garlic finely chopped
  • 1 botifarra
  • bacon or pancetta
  • olive oil
  • salt
  • parsley


Heat a 4 tablespoons of olive oil. Fry the the garlic in olive oil on a fairly low heat, being careful not to burn it. Add the bacon or pancetta and pieces of sliced sausage.

Then add the beans and a pinch of salt and cook for about 30 minutes. Serve hot with the botifarra. Simply fry the botifarra in a small amount of olive oil. Sergio cooked them on a hot plate and they were delicious, so I guess that’s the way to go.

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