The Velvet Curtain
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- Joined
- 13 Oct 2012
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Per Person:
2 rashers of your favourite bacon chopped into thumbnail sized pieces
1/2 small onion finely chopped
Medium potato in small dice
250ml chicken stock (Knorr cube type)
Gently fry the bacon and onion until cooked through, but the onion is not coloured.
Add the spuds and stock and bring to the boil
Season, add a thumbnail of tomato puree, a shake of worcester sauce and a pinch of dried mixed herbs.
Cook until the spuds are very soft.
2 rashers of your favourite bacon chopped into thumbnail sized pieces
1/2 small onion finely chopped
Medium potato in small dice
250ml chicken stock (Knorr cube type)
Gently fry the bacon and onion until cooked through, but the onion is not coloured.
Add the spuds and stock and bring to the boil
Season, add a thumbnail of tomato puree, a shake of worcester sauce and a pinch of dried mixed herbs.
Cook until the spuds are very soft.
