A stew of chorizo sausages, with bacon, potatoes and beans
Have decided that I’m not going to comment on the horrible article in the Mail by Jan Moir – just can’t face it.
Winter approaching and starting to dust down the heavier tastier recipes.
Still finding it hard to source rabbit, which is a great shame as for me it beats chicken hands down.
Waitrose stock really good and sweet large garlic. I think it is just ‘fresher’ than the normal small heads you can get. I use this liberally, but not as much as a friend of mine Mozz – who uses heads rather than cloves. Mind you – he did remind me that spaghetti sauce does require nutmeg – something I’d forgotten.
The trick with the illustrated casserole, is not to rush things. The beans are soaked the night before and then fast-cooked for an hour. The ingredients can be decided on, depending what’s in your cupboard. I start with lumps of sausage de-skined and gently heated up to let the fat start to run – whole white tripe sausages also work well (substitute white wine rather than red).
Once the sausage has started to release fat – add bacon in some form – lardons are nice but lumps of bacon better. Take up the temp a bit to get the meat to catch and then add onions, garlic and herbs to taste. Cut small new potatoes in half and add them with the soaked beans to the pan.
Finish by stirring in stock and red/white wine. Add some bay leaves, and then cook gently for an hour. Season and then cook until the potatoes are really tender. Crusty bread and red/white wine should be served with this. No veg.
