Hi Everyone!! I think my first effort for some of you to try (those who have already salivated at the photos I have shown on my phone at least may have already guesssed.....) will be a nice and warming casserole dish using some hearty ingredients with a bit of hispanic influence. As with many of my recipes, there are many tweaks and adjustments to be had if you're confident of what you're doing (it's not rocket science anyway! I have faith in you all!!), feel free to play about with the recipe and see where it takes you. Any improvements you think you have made, please feel to throw them at the comments below or in the feedback section of my blog. Anyway, on with the protocol for this little gem - first off, here's what you'll need to put this one together: The Roasty bit - 8 Plain Pork Sausages (that is - not herby ones!), 110g Chorizo, chopped into chunks or discs to your preference, 420g cooked Red Kidney Beans, 1 Whole Red Onion, 1 Whole Red (Bell) Pepper, 2 Chillies - 1 Red and 1 Green - preferably sweet larger ones for this recipe and deseeded, 3-4 finely chopped tomatoes, 1 tbsp Tomato Puree, 150ml Chicken or Vegetable Stock, 100ml Red Wine, 2 Cloves of Garlic, 1 tsp dry-roasted and crushed/ground fennel seeds, 1 large piece/square of dark chocolate (70% cocoa solids or greater). The Topping - Sliced White Potatoes (enough to cover the casserole - depends on dish size!), Flaked Red Chillies, Salt and Pepper, Olive Oil, 1 tsp Paprika (either sweet or smoked is fine). What to do: 1. Heat the oven to 230 degrees. Chop the red onion into strips, scatter half of these across the bottom of the casserole dish with a sprinkling of olive oil. Now cut all of the pork sausages in half and place these on top of the onion, place in the over for 10-15 mins. Add slices of red pepper over the top, scattered equally - see Picture 1. 2. While the pork sausage and onions are roasting, slice the chillies, garlic, rest of the onion and the chorizo up into small chunks or discs and place in a frying pan, fry until the edges of the chorizo start to blacken and the onion slightly caramelises. Now add the chopped tomatoes, tomato puree, stock and red wine and the cooked kidney beans, simmer until reduced by a third and add the dark chocolate, stir through and if still not thick enough for your tastes, add a little roux at a time (1/2 tsp cornflour in milk will do the trick - be sure to stir through properly to avoid lumps). 3. In a separate frying pan, dry roast the teaspoon of fennel seeds until the pan is lightly smoking, transfer to a mortar and pestle and grind to a fine powder, add this to the reduced and slightly thickened, chorizo-stock-wine and bean mixture. Stir through and then pour this over the top of the pork sausages, peppers and onions. Over the top of the casserole, place slices (around 0.5cm thick) of the white potatoes, which should cover the sauce and sausages underneath. Season the potato topping with salt and pepper, flaked red chillies, paprika and a generous drizzle of olive oil. 4. Place the casserole back in the oven at 250 degrees for around 35-40 minutes, the potatoes should be crisping up and golden brown with some of the sauce bubbling up at the sides... it'll then be ready to serve as shown in picture 4! 5. The serving suggestion below (picture 5) shows the casserole with some wilted spinach (with a tiny bit of butter and olive oil) and some fresh sourdough bread for mopping up any leftover sauces. You can of course use flour tortillas or some rice if you so choose.... Hope this tickles people's fancy anyway, it certainly did the trick on a gloomy sunday evening where only something comforting and filling would do the trick. Enjoy! Pedro.
3 Comments
lynne butterworth
10/5/2011 03:33:55 am
Lookin' goooooood!
Reply
danielle
10/5/2011 07:09:16 pm
Ooh i'm trying this one! Might try it with sweet potatoes on top :)
Reply
Spooky
10/14/2011 09:22:59 pm
Looks really, really good... will give this a go sometime this week!!
Reply
Leave a Reply. |
Archives
April 2022
Archives
April 2022
Click ^ the RSS Feed to follow me
Categories
All
|