Bonnie’s tomatoey pilchards with samp
4
Easy
20 minutes, plus overnight soaking time
1½ hours
“My aunt Bonnie isn’t much of a cook – cleaning is where she really comes alive. For real. So, when she needs to cook, it’s always a throw-together that sometimes ends up tasting really good, like this pilchard samp. She dumps in the whole can, bones and all, but I like to debone mine because that bone texture ain’t it for me. But do what works best for you.”
Ingredients
Method
- 380 g samp, rinsed and soaked overnight
- 190 g speckled beans, rinsed and soaked overnight
- 1 cup chicken stock
- 2 potatoes, peeled and diced
- 4 T canola oil
- 1 onion, roughly chopped
- 1 T mild curry powder
- 1 T paprika
- 1 x 400 g can pilchards in tomato sauce
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Place the samp and beans into a saucepan and add chicken stock. Simmer for 11/2 hours, then add potatoes and simmer for a further 15 minutes or until the potatoes are cooked through.
2. Heat the oil in a pan and add the onion. Fry until soft, then add the curry powder and paprika. Add the pilchards and fry for a further 5 minutes. Serve alongside the samp and beans.
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