Anyone on twitter or Instagram this weekend will have noticed #MorrisonsMum cropping up all over the place. Morrisons, in conjunction with Britmums, asked a whole load of us bloggers to check out their local store and come up with something tasty for the bank holiday. So, on Monday, we headed into Morrisons Cardiff and this is what we found:
The ‘Market Street’ fruit and veg are kept really fresh by these wonderful cold mist jets. The boy was absolutely fascinated by them. The baby got a bit cold.
The range of fish and seafood on offer was impressive and Mr B was delighted. We picked up some cod for the recipe below.
The cheese counter was equally impressive and it took literally ALL my willpower not to dive in and break my diet.
Mr B was rather excited by the wine selection. It was a truly good range and catered for all budgets with some really decent vintage wines at the £40 mark, and plenty for around £5.
Having used up all my willpower at the cheese counter I picked up this cheeky red for £9.49.
The kids had fun.
Our total shop, coming in at £81.17.
And in amongst all of that is pretty much everything that you need for the following recipe, which is a slightly adapted version of a recipe from Tom Keridge’s Proper Pub Food. The cost of each ingredient from Morrisons can be found alongside, excluding the odd store cupboard ingredient that we had at home already.
Cod and Chorizo Stew
- 400g can of chickpeas, 79p
- 4 tbsp of sea-salt flakes
- Pinch of saffron
- 300g cod fillet, or any white fish, £4 or 3 for £10
- 100ml olive oil
- 2 garlic cloves, grated, 99p per head
- 2 fresh red chillies, chopped, 45p for pack of four
- 1 onions, finely chopped, 69p for four
- 4 cooking chorizos, cut into bite-sized chunks, £3 for pack of 8
- 2 bay leaves
- 1 cinnamon stick, 95p per jar containing four sticks
- 1 tsp ground cumin, 95p per jar
- 1 tsp smoked paprika, 87p per jar
- 1 400g can chopped tomatoes, 79p
- 300ml chicken stock
- Salt and pepper to taste
This recipe serves two and works out at approximately £4.52 per portion, whilst also stocking up the spice cupboard a little.
- Mix together the sea salt and saffron strands. Place a piece of cling film, large enough to wrap around the cod, on your work surface. Sprinkle half the salt mix onto this, place the cod on top before sprinkling the remaining mix on top of your fish. Wrap tightly and place this parcel into the fridge for 1.5 hours.
- Heat the olive oil in a large, flameproof, casserole dish over a medium heat. Add garlic, red chillies and onions and fry, stirring occasionally, for 6-8 minutes or until the onion has softened.
- Add the chorizo to the pot and continue frying for a further 5 minutes. Stir in the bay leaves, cinnamon stick, cumin and paprika and fry, stirring, for a further 3-4 minutes.
- Preheat the oven to 170ºC. Drain and rinse your chickpeas and add to the pot along with the can of tomatoes and chicken stock. Bring to the boil and then place in the oven for 45 minutes.
- Remove from the oven and taste the chickpeas. The sauce should have reduced and thickened a little. Season to taste.
- Rinse fish thoroughly in cold water and pat dry. Place on top of the chickpeas and replace the pot in the oven for a further 15 minutes or until the fish is cooked through and flakes easily.
- Remove from the oven. Gently take the fish from the pot and place on a serving plate. Remove the bay leaf and cinnamon stick before spooning your mix around the fish to serve.
Disclosure: We were compensated with Morrison’s vouchers for the purpose of this post.