We’ve been working our way through the freezer meals from all my prior batch cooking episodes. Many of them are what we call “meat surprise” where we don’t know what we’re getting until it’s defrosted. Today’s was a bean goulash, which is one of my favourites – really hearty but not too calorific.
The man of the house was a bit disappointed as he was feeling in the need for something meaty but he brightened up when I suggested what he calls huevos rancheros – albeit I imagine most Mexicans wouldn’t recognise this as their traditional dish.
It was good – one improvement I would suggest is if you are an eggs in fridge person, that you take them out and let them come up to room temperature before you cook this. I generally don’t keep eggs in the fridge but have been a bit worried about not being able to resupply and have bought in bulk a few times recently and started refrigerating them to ensure they have a long shelf life. A top tip my grandmother used to use was to put eggs that were cold in a glass of tap hot (not boiling) water to bring them up to room temperature whilst you prep the rest of a dish.
2 servings of bean goulash
200g cooking chorizo
1 teaspoon lazy chillis
1 teaspoon cumin
200g grated cheddar
- Preheat the oven to 200C fan
- Peel the skin from the chorizo and chop into small chunks
- Heat a shallow, oven and flame proof casserole over a medium flame and add the chopped chorizo, bean goulash, cumin and chilli and stir gently until it comes up to a simmer
- Make four little wells in the mixture and break an egg into each
- Cover with the grated cheddar
- Put the pan into the oven and bake for six minutes (probably longer if your eggs are cold)
- Serve – this isn’t a dish that looks pretty once it has been served so probably best to present it in it’s dish on the table and let people serve themselves!