Cheat's Cajun Pork & Beans with Rice

I read a blog a couple of days ago with a recipe for N'Orleans Beans & Rice, which sounded rather scrummy (takepart.com, 23rd March 2012). As I'd cooked a gammon corner earlier in the week (just over £4 for over 2kg from The Amazing Freezer Shop) and still had both  the stock  and some chunks of gammon, I set about adapting  the recipe to the ingredients I did have.

Instead of Andouille Sausage I used some raw chorizo which is less garlicky but  I made up for that with the crushed fresh variety! I would have taken a shortcut and used a Cajun mix - except I didn't have any so I cheated and used a Mexican blend - the cayenne, paprika, garlic, basil and oregano are common to both!

In pork lard, if available, soften a small handful of chopped celery, a small handful of  chopped red pepper and a small handful of chopped onion.

 

Turn up the heat, add 2 small chorizo sausages in thick slices and 2 tsp crushed garlic.  Stir and add 1 scant tsp Cajun spices - although as  I said, I used a Fajita mix - and 1 scant tsp of dried thyme. Cook through and stir in 125ml of gammon stock. Bring to the boil and add 1 dstsp tomato purée. Mix well and add 1 small handful each of cooked kidney and pinto beans and a small handul of chopped gammon. Ham or cooked bacon would work as well.

Serve with rice (and lots of soul!).

Bacon & Banana Bread Toastie (with Chocolate)

In a lifetime of culinary expeditions into the unknown, this has got to be one of the most bizarre I have ever undertaken on your behalf - egged on by Miss Hannah Cave. It started harmlessly enough with a conversation the other day about me going out to buy bread - all I had in the house was a new loaf of Hannah's renowned banana bread (with sultanas).

I mused that I could try it, done on my toastie machine, with a savoury filling like bacon. Miss Cave piped up that I could spread the bread with chocolate - she'd heard (she claimed) that bacon & the produce of the cocoa bean went well together....... She even added that I would have to wrap the sandwich in greaseproof paper to prevent it from sticking.

I got the impression that she'd not just thought of this! Fresh out of baking parchment or similar, I had to curb my enthusiasm until today, after I'd been to the supermarket.

VERDICT:
Very interesting flavours!
Would I try it again?
Yes - with one proviso: it was very very sweet - I used a (milk) chocolate and hazelnut spread out of a jar; next time I'm going to make it with a bitter dark chocolate (and maybe some chilli) to enhance the flavour of the bacon and counteract the banana's natural sugars.