Had a super-busy day cycling around Perth buying yet more things for the house. We needed something a bit more protein-rich than usual and this really fit the bill! Vaguely Spanish in inspiration but really, just something I threw together because I felt like all the flavours involved. Worked out really well!
Ingredients:
Finely slice the white onion into rings and the sausage into rounds. Fry together over a moderate-low heat for ten minutes, until the onion is golden and falling apart, and the sausage has taken on tinges of golden colour. Tip in the butter beans, turn off the heat, and stir together to warm through. Grill the mackerel 2-3 minutes each side, until cooked. Meanwhile, peel the skins from the peppers and tear into rough strips, adding to the butter bean mix. Serve!
Ingredients:
- 2 mackerel steaks
- a small bunch of coriander, finely chopped
- juice of half a lime
- half an inch of fresh red chilli, finely chopped
- one red pepper
- one green pepper
- one small white onion
- a small chorizo sausage
- a 340g tin of butter beans
- cooked brown rice, to serve
Set your brown rice cooking. Pop the steaks in a glass bowl and mix in the coriander, lime juice and red chilli; leave to marinade while you prepare the rest. Halve the peppers, brush lightly with olive oil and place underneath a hot grill for 15-20 minutes, until at least half of their skin has blackened. Drop into a bowl and cover with a plate, allowing them to steam in their own juices.
Finely slice the white onion into rings and the sausage into rounds. Fry together over a moderate-low heat for ten minutes, until the onion is golden and falling apart, and the sausage has taken on tinges of golden colour. Tip in the butter beans, turn off the heat, and stir together to warm through. Grill the mackerel 2-3 minutes each side, until cooked. Meanwhile, peel the skins from the peppers and tear into rough strips, adding to the butter bean mix. Serve!
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