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Swansea Breakfast

Swansea Breakfast recipe, eat well on universal credit

The recipe called this a “Traditional” Swansea Breakfast which seems to be a bit contentious. Traditional or not to was packed with flavour.

Pickled Cockles are interesting price wise. 89p in one shop and £2.00 in another shop within sight? Clearly I bought the more expensive ones although they were exactly the same brand - If you believe this you probably need an appointment with somebody about your mental function. Best of luck getting any sort of NHS appointment however!!!!!

Ingredients:-

1 Large Onion, finely chopped
1 Tbsp of Oil to fry
4 Rashers of Bacon, chopped
100g of Cooked Cockles
120g of Laverbread
The Juice of a Lemon
Black Pepper to taste

Method:-

(1) Heat the Oil in a frying pan over a medium heat and cook the Onions until softened.
(2) Add the Bacon and cook until crisp.
(3) Add the Cockles and mix in the Laverbread.
(4) Season with freshly ground Black Pepper and the Lemon Juice.

We used this a the centrepiece for a Breakfast with Sausages, Fried Egg, Fried home made Cheese & Chive Bread and Hash Browns. But it beat us. All that was required was the Fried Bread. This is a recipe we’ll certainly be doing time after time!
 

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Arroz con Pollo recipe, Eat Well on Universal Credit

Around the World for £4 Or Less took us to “H” for Honduras yesterday evening.
 
This recipe was supposed to be sufficient for four. Actually you could easily serve six substantial portions. So you might want to reduce the ingredient quantities!
 
Ingredients:-
 
4 Chicken thighs
1 Cup of frozen Peas
1 cup of Basmati Rice
2 tbs Oil
2 Carrots, cut into batons
1/3 Leek, cut into chunks
1 tin Chopped Tomatoes
1 large Onion
5 cloves of Garlic, quartered
1 bunch of Parsley, chopped 
2 bullet Chillies, sliced
1 tbs Salt
½ tbs Black Pepper
1 tbs Curry powder
1 tbs Chilli powder
1 Bouquet Garni
1 small Red Bell Pepper, sliced
1 Lime cut into wedges
 
Method:-
 
(1) Add all the ingredients except the Rice, Bell Pepper and Peas to a large pan with water and bring to the boil.
(2) Simmer for 30 minutes.
(3) Remove the Chicken and allow to cool.
(4) Strain the stock from the other cooked ingredients and set aside.
(5) Cut the cooked Chicken from the bone into rough cubes.
(6) In a frying pan add the Oil and Rice and fry until the rice has taken on a little colour.
(7) Add the stock,  frozen Peas and Red Bell Pepper.
(8) Bring to the boil and then simmer and stir until the Rice is cooked and has absorbed most of the Stock.
(9) Add the vegetables and remove the Bouquet Garni.
(10) Simmer until heated through.
(11) Add the Chicken and stir until evenly heated.
 
Serve garnished with chopped Parsley, sliced Chillies and Lime wedges.
 

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