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Gruntie’s mushrooms stuffed with garlic
Gruntie’s Nachips with refried beans
Soup recipes coming soon
Gruntie’s Mushrooms stuffed with Crab
This is a great starter as it can be prepared in advance, stored in the fridge and then whammed in the oven when required.
Ingredients: For two starters- 2 large open cup mushrooms. The stuffing mix – a dressed crab, a couple of spoonfuls of medium matzo meal [or dried breadcrumbs], a finely chopped large clove of garlic, a finely chopped small spring onion, a tablespoonish of chopped parsley, sprinkle of cayenne pepper or paprika, a large glug of olive oil and a squeeze of lemon juice, salt and pepper.
Method: Remove the mushroom stalks and chop them finely. Stir them in with the stuffing mix in a bowl. Stuff the mushrooms with the mixture and drizzle with olive oil. Cook in a moderate oven for about 15 minutes. Sprinkle with paprika prior to serving. That’s it, trala!
Gruntie’s Nachips and refried beans.
This is a perfect as a starter before having Gruntie’s Chilli con carne. They are really eaasy to make but a bit fiddly. You won’t need many, they are filling but very tasty and are always popular with my guests. Don’t make them too far in advance as the nachips go soggy. I use Old El Paso Nachips that come in a bag.
Ingredients: Allow 3 or 4 nachips per person. A small chorizo sausage, refried beans from a tin, jalapeno chillis from a jar.
Method: Spread some refried beans on to the nachips and then add a slice of chorizo on to each one. You can also add jalapeno chilli or slices of pepper or onion or even cheese, it’s up to you. Bake in the grill until the chorizo is nicely browned and serve. If you have any chorizo spare you can throw it into a chilli con carne. I freeze any left over refried beans.
Gruntie’s spicy potato soup