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The ingredients needed to make My Chilli Sausage + Tomato Soup with Haricot beans 😘:
- You need 8 pork Sausages browned all around not cooked through
- Take 2 Shallots diced
- Get 2 Cloves Garlic minced
- Prepare 2 fresh red Chillies diced
- Prepare 150 ml White Wine
- You need 200 g Cherry Tomatoes
- Prepare 1 Tin Haricot beans
- Prepare 1 litre Chicken stock
- Use 6 fresh Basil leaves
- You need 2 tbls Olive oil
- Take Seasalt and freshly ground black pepper
Instructions to make My Chilli Sausage + Tomato Soup with Haricot beans 😘:
- Cut the sausages into 2cm chunks. Heat a large sautè pan or a heavy based pan with a lid. Add the sausage and fry for 3-4 minutes stirring occasionary
- Meanwhile roughly chop the shallots, Garlic and finely chop the chillies
- Reduce the heat and then add the shallots chilli and garlic. Cook for 10 minutes until softened but not coloured.
- Add the white wine and simmer until its reduced by half, then add the cherry tomatoes squash the tomatoes with the back of a spoon.
- Add the beans and stock and bring it gently to the boil then simmer then cover and cook for 1 hour
- Ingredients
- Once cooked roughly chop the basil and drizzle with olive oil before serving.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re going to use was stored properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say just how long you can keep the food and whether it needs to go in the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If you plan to use a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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