Wednesday, 13 December 2017

Bacon, Tomato, Celery and Mushroom Stew

Prepared with about 150g of chunky cooking bacon, cut into gougons, and fried until golden brown. Add finely chopped celery, mushrooms and onion to the stir-fry, and cook until the onions also begin to brown.

Add boiling water (around a cupful) and add a 400g tin of plum tomatoes. Crush the plum tomatoes with a spatula. Stir together and allow to simmer under glass for half an hour to forty-five minutes.

Add the vegetable stock, and the herbs, Sage, Basil and Herbes de Provence. Add a pinch or two of paprika and stir together. Simmer for another ten to fifteen minutes. Serve on a bed of basmati or American long grain rice.

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