Spanish style pasta sauce

 A couple of weeks ago when we were first allowed to meet people from another household in the open, I met my friends Penny and Mark in the rotunda at Darling Gardens one afternoon.  They very kindly brought me some garden produce, including silverbeet and coriander. When I was wondering what to cook the next evening I remembered a recipe I sometimes cook with sherry, mushrooms and pinenuts. Its origins are a bit obscured by the passing of time but my memory is that it was originally based on a tapas recipe that I read in a library book. Sometimes I cook it with ham but this time I added coriander, silverbeet and some chicken that I happened to have. As it was once a tapas you could eat it as such or by itself, but I had it with some pasta!  The serving is enough for one person.

Ingredients

1 leaf silverbeet

5 mushrooms

1 handful of pine nuts

1 clove garlic

1 stem coriander

1 spring onion

100 gr chicken cut for stirfry

1 sherry glass dry sherry

Olive oil

Mode

Heat some olive oil in a pan on the stovetop

Crush the garlic

Slice the spring onion

Add the garlic and spring onion to the oil and stir until covered

Slice the mushrooms and add

Chop the coriander and add

Add the pine nuts

All the while continue to stir

Add the sherry and stir

Chop the silverbeet including the stems

Add the silverbeet and the chicken to the mixture

Continue to stir until the chicken is sealed

Turn the heat down to a simmer

Cover and summer until the chicken is tender

Serve with rice, pasta or noodles.