As I’ve said before pasta is a great way to stretch a tight budget, this dish can be made further economical by leaving out the chicken. As yet this dish is not properly named so feel free to submit any suggestions. This can obviously be turned into a tasty vegetarian dish by leaving out the meat and using smoked paprika as an alternative to ordinary paprika.
- 200g chicken (optional).
- 2tbls olive oil.
- 1 pkt sliced chorizo or smoked bacon.
- 1 onion diced.
- 1 leek.
- 4 or 5 mushrooms.
- 1 red pepper diced.
- 2 cloves of garlic or 2tsp garlic granules.
- 1tsp paprika.
- 1/4 tsp mixed herbs.
- 2dsp cornflour.
- 1 1/2 stock cubes.
- 250mls boiling water.
- 250mls milk.
- Heat the oil in a large pot and add the chorizo/bacon fry for just a minute to release the chorizo oil.
- Add the onion and fry for 2 mins.
- Add the chicken and fry until browned.
- Add the mushrooms and the red pepper and fry for a couple of minutes more.
- Add the garlic, mixed herbs and paprika and stir until everything is coated.
- In a large jug add the stock cubes to 300mls of boiling water and stir until dissolved.
- Top up with the milk and set aside for a minute.
- Add the cornflour to your pot and stir until coated.
- Slowly add your liquor mixture stirring all the time and bring to the boil.
- Your mixture should be quite thick this is normal as the veg will release liquid.
- Cook for 40mins approx stirring occasionally, if you feel it is too thick add a little more hot water or milk.
- Season to taste.
- Toss through your cooked spaghetti and serve with crusty bread.
Next week we are off to Greece with Stuffed Tomatoes (Gemista). For this you shall need; beef tomatoes (usually two per adult and one per child), rice, 150g mince, garlic, mixed spice, 1 onion, mint and parsley (fresh or dried as you wish).