Adam and I have been meaning to make more new and interesting suppers for weeks. I rather lost my cooking mojo when the hot weather came along and haven’t been bothered to make anything excited for ages. So in the hope of restoring some interest again, we trawled through our cookbooks and planned a few meals for the week.
Last night was a quick and simple dish from the brilliant Spanish cookery book, which was in fact a gift from my lovely Spanish friend many years ago. I can’t say I wasn’t a little vexed to find that what had looked like a really easy dish required no less than FIVE pans (seriously, most of what I cook only needs one so I was less than impressed) but I did manage to reduce this down to three by tinkering with the recipe, and the results were worth the washing up.
Most of the ingredients are things we have in the house all the time, so I can see this becoming a bit of a go-to dish when we’re low on supplies and time, but still want something satisfying to cook. It took me only about 20 minutes to knock together, and rather less time to yum up!
What you will need (to serve two):
- Olive oil
- 1 large Spanish onion
- 4 cloves of garlic
- 1 tin of chopped tomatoes
- 4 sprigs of thyme
- Long grain rice (however much you’d usually cook for two)
- 1 large or 2 small bananas, sliced
- 2 large free range or organic eggs
How to make it:
- Heat a little oil in a sauce pan then brown the chopped onion and two sliced cloves of garlic.
- Add the tinned tomatoes as well as the thyme, and bring to the boil before simmering for a good ten minutes.
- Whilst that’s bubbling away, cook your rice in a second saucepan, adding a whole garlic clove into the water.
- Add a little olive oil to a large frying pan and brown a sliced clove of garlic.
- Drain the cooked rice and tip into the frying pan, frying just for a couple of minutes.
- Plate up the rice and pop it in the oven to keep it warm, and give the pan a quick wipe with a bit of kitchen towel.
- Heat a knob of butter in the frying pan, then slowly caramelise your sliced banana in there.
- Add the banana to your plated up rice and return to the oven, then give the pan a quick wipe again.
- Heat a little olive oil and fry your eggs, seasoning with salt and paprika.
- Pour the sauce around your rice and plate up your eggs on top.
Yummy! We couldn’t believe how well all the flavours went together, especially the banana which really makes this dish.