1 e *****
Directions
Fry several rashers of bacon until they are crisp.
Drain and keep warm. Then get some good beef sausages
and fry them in the bacon fat. Cut them into slices
and keep warm with the bacon.
Now add some cooked, drained white haricot beans to
the casserole dish and heat the beans through using
the fat from the bacon and the sausages. Return the
bacon and sausage slices to the beans. Then add
**lots** of chopped fresh parsley and sliced fresh
garlic. Stir though and serve at once.
SOME NOTES. Lots of garlic and parsley means about 10
cloves of garlic and a huge handful of parsley chopped
up. Sometimes I will add fresh tomatoes, or maybe a
splurge of fresh tomato sauce, or maybe a nice splash
of Worchestershire sauce.
Recipe By :
Servings: 1 servings
Keith Floyds Spanish Bean & Bacon Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Meat; Pork
The History of Recipes
Written recipes as an idea can be traced way back into the far past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the Romans were skilled in the use of many different spices, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Continuing our culinary historical journey, we have a couple of cookery books published in the fourteenth century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is popular today, but rather recipes for the types of meals enjoyed by the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in cookery books, many of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Europe competed to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books are highly popular as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Keith Floyds Spanish Bean & Bacon Casserole recipe.
