How to make delicious meals from your leftovers

zaphfrans

Makes 8 portions (approximately 350g per portion), dairy free “My dad used to make this stew when we were young,” Ruby says. “Borlotti beans make this dish a fabulous and filling one pot wonder” Ingredients 8 free range chicken thighs 1 lemon, zest only 1 teaspoon of chopped thyme 600g […]

Makes 8 portions (approximately 350g per portion), dairy free

“My dad used to make this stew when we were young,” Ruby says. “Borlotti beans make this dish a fabulous and filling one pot wonder”

Ingredients

  • 8 free range chicken thighs
  • 1 lemon, zest only
  • 1 teaspoon of chopped thyme
  • 600g smoked streaky bacon
  • 500g dried borlotti beans
  • 1 large onion, finely chopped
  • 4 carrots, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons of cayenne pepper
  • ½ tablespoon of smoked paprika
  • 1 tablespoon of tomato puree
  • 200ml tomato ketchup
  • 2 tablespoons of Worcestershire sauce
  • ½ tablespoon of red wine vinegar
  • 1 tablespoon of caster sugar
  • 500g cooking chorizo, cut into 1cm rounds
  • 500g chopped tomatoes
  • 1 bunch of chopped parsley

Method

1. Preheat the oven to 180ºC (350ºF), Gas Mark 4.

2. Put the chicken thighs in a bowl with the lemon zest and thyme and mix.

3. Wrap each chicken thigh in two strips of bacon then place on a baking tray. Once all the chicken thighs have been wrapped, bake in the oven for 20 to 25 minutes or until cooked through.

4. Put the dried borlotti beans in a pan and cover with water. Cook for an hour, or until the beans are just soft but not mushy. Drain and keep aside.

5. To make the sauce, put a pan on medium heat and add the diced onion, carrots and celery. Cook until the vegetables are soft, about 10 minutes.

6. Add the garlic, cayenne pepper, paprika, tomato puree and cook for five minutes.

7. Add the ketchup, Worcestershire sauce, red wine vinegar, sugar and chorizo. Cook for five minutes. Then add the chopped tomatoes, reduce the sauce and simmer for a further 10 minutes.

8. Take off the heat and add the cooked beans, parsley and season with salt and pepper to taste.

9. To serve, put 200g of beans on the plate (or in your freezable containers). Place one chicken thigh on top.

Freezing tips

In a freezable and oven-proof container, portion out 200g of the tomato and bean mixture. Then add one thigh per portion on top of the beans. Once the mixture has cooled, put the lid on and write a label ‘best before of six months’.

To reheat straight from frozen (microwave): 

Put into the microwave for three minutes, take out of the microwave and remove the lid and stir. Place the lid on top but not sealed closed. Then put the container back into the microwave and heat for another five minutes or until piping hot. Leave to stand for three minutes then serve.

To reheat straight from frozen (oven):

Preheat the oven to 180ºC (350ºF), Gas Mark 4. Take the lid off the oven proof container and then cover the top with foil to ensure the food will not dry in the reheating process. Place on a baking tray and heat in the center of the oven for 40 to 45 minutes or until piping hot. Leave to stand for three minutes before serving.

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