Thursday July 11th, 2013

4 chicken breasts diced
6 rashers of bacon grilled and cut into strips
4 pork (or a pepperoni) sausages cut into pieces.
1 can of kidney beans
1 can of chick peas
1 can of borlotti beans
1 bulb of garlic pealed crushed and chopped
3 red chillies chopped
1 large red onion chopped
1 large white onion chopped
1 red pepper chopped
1 green pepper chopped
10 oz of polenta
1 handful of fresh coriander chopped
3 teaspoons of ground cumin
bottle of dry white wine.
1 pint of chicken stock
8oz grated mature cheese.
Olive oil
Salt and pepper

I know there are lots of ingredients but it's really easy. First cook off all the meat in a big pan and leave any fat in the pan. Fry the onions, garlic, peppers and chillies in the same pan with a bit of olive oil. Towards the end add the cumin. When the onions begin to brown add a glass of wine and stir. Then add the chicken, bacon and sausage (pepperoni works well but any sausage will do). Add a glass of water and the chopped coriander. Stir for ten minutes adding water to prevent the burning.

Drain the beans and add them. Add water until the mixture is covered and simmer for ten to fifteen minutes until it begins to reduce. Add the chicken stock to kep everything covered. Gradually add the polenta making sure you stir it in. As the sauce thickens pour more wine in and then add more polenta. Stir whilst doing this. Taste and season with salt and pepper accordingly. When the hash thickens turn of the heat and leave to stand for half an hour.

Transfer the hash into an oven dish and cover with the grated cheese. Place it in the oven for twenty minutes on hot.

Allow it to cool for a few minutes before serving as it will burn tongues it also gives the cheese time to go crispy. Serve with salsa, salad and chutneys... basically whatever sauce or condiment you like. And wash it down with white wine or tequila.
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