Fireworks 1 and Cod and Chorizo Stew

November 2nd – not Bonfire night but closest Saturday to the main event. We (two friends, girlfriend and I) went to Battersea Park for the firework display. Tickets were £9 or so.
The event started at 6 and we rocked up about 6.45, 7ish. We walked through and the first thought on our minds was food – hog roast. There were two to choose from. Being completely whacky and off the wall, we decided to split up and try both. Two friends had a baguette from one place and we had a roll from another place. Overall the roll won! The pork was delicious! Their pork was a tad dry.

After the pork, the other three people fancied waffles (I opted out). What do you expect of a waffle stall? – Home made batter cooked in a waffle machine, creating beautiful light waffles with delicious smile making toppings. The toppings existed – nuts, strawberries, bananas etc. but (some dramatic music should enter your head when you read the next few words) the home made waffles didn’t exist!!! They came from packets! PACKETS! Also the “chocolate sauce” was just nutella melted and it cost £5 for a waffle, that would cost them 20p probably and most of the cost was probably the wrapper. What added insult to injury, was the archaic queuing system (haha – didn’t have one). Overall it was shambolic and offensive to peoples taste buds and wallets.

After the waffles, we went to the firework display area and waited. The compere Eddie Kadi was ropey to say the least. He would either big up the location of the toilets, congratulate Wandsworth Council, make kids scream in the microphone ( which made ears bleed a little) and once again point out where the toilets were.

Right – enough of me being negative (is it easy to write negative or am I just a negative person?) the fireworks were great! It was a long fantastic display, with a good sound track (one of the songs was from the Corpse Bridge and I would now like to see the film). The beginning was great, middle got a bit samey and the ending was sublime (good word – sublime!). Overall it was everything I wanted from a firework display!

Sorry there are no photos because I was enjoying the display too much and frankly I don’t think my phone camera would have done them justice!

From Fireworks to food – this came from the man, the cooking legend Tom Kerridge. He recently had a TV show and this dish was from the show (slightly modified of course). If you want the original, it will be on the internet somewhere- just type chorizo stew Tom Kerridge!

017 (Custom)

Serves: 2
Prep Time: 15 minutes
Cooking time: 1 hour

Small can of chickpeas
2 cod fillets, skinned and pin boned
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated
1 red chilli, chopped
1/2 cooking chorizo
1 tsp ground cumin
1 tsp smoked paprika
2 bay leaves
1 cinnamon stick
200ml/7fl oz chicken stock
1 can chopped tomatoes
salt and black pepper, to taste
Handful spinach leaves

Drain the chickpeas.
Place the chickpeas in a large pan.
Cover with water and bring to the boil.
Lower the heat and cook for one hour.
Place a casserole on the heat with the olive oil.
Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.
Add the chorizo and cook for a further five minutes.
Add the cumin, paprika, bay leaves and cinnamon stick.
Cook for a further 3-4 minutes.
Preheat the oven to 170C
Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes.
Bring to the boil and cook in the oven for 45 minutes, with a lid on.
Remove from the oven and season to taste with salt and freshly ground black pepper.
Place the fish on top of the oven
Transfer to the oven for 12-15 minutes, or until the fish is cooked.
Remove the casserole from the oven.
Stir the spinach underneath the fish
Cook for a few minutes, until the spinach has wilted.
Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish



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