Tag Archives: potatoes

Chorizo, Kale and Bean Stew

After yesterdays slightly faffy (although totally worth it) post we’ve got a really simple chuck-it-all-in-the-pot-and-ignore it recipe now! This is also one that works with whatever you have in – we used chorizo, butter beans, courgettes, potatoes and kale but it would be lovely with different beans, spinach or cabbage instead of kale, sweet potatoes instead of new potatoes, peppers or aubergine instead of courgette… anything goes really. After a bit of chopping and about an hour of leaving it to do it’s own thing you’re rewarded with a rich, tasty stew to warm you up.

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, roughly chopped
  • 50-100g chorizo, chopped into chunks
  • 2 bay leaves
  • a large handful of new potatoes, chopped into 1 inch pieces
  • 2 courgettes, chopped into 1 inch pieces
  • 1 tin of chopped tomatoes
  • 2 tins of beans (we used butter beans and black eyed beans)
  • chicken stock
  • 200g shredded kale
  • crusty bread to serve

Put a large casserole dish on a medium heat on the hob and put the olive oil in to heat up. Once it’s hot add the chopped onion and cook for a couple of minutes, stirring gently. Once the onion is starting to soften add the chorizo and bay leaves and cook for a further 5 minutes, the smoky oil from the chorizo should come out and smell amazing.

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Add the potatoes and courgettes and cook for another few minutes until coated in the oil and the courgette is starting to soften. Then add the chopped tomatoes, the drained tins of beans and enough chicken stock to cover.

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Put a lid on it, turn the heat right down and let it simmer away for about 45 minutes, stirring occasionally. After 45 minutes whack the kale in, put the lid back on to help it wilt, then stir it in and cook for a further 10 minutes and that’s it, you’re done! Serve with some crusty wholemeal bread, the one pictured is a spelt and wholemeal loaf that we made using our basic bread recipe but using 200g of spelt flour, 200g of seeded wholemeal flour and 100g of strong white flour which produces a really nutty loaf, perfect with these strong autumnal flavours.

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Chorizo and White Wine Haddock

While white fish has a delicate flavour which is perfect just with a slice of lemon, sometimes you want to spice it up with some big, hearty flavours and this recipe is perfect for those occasions! A smoky, slightly spicy, white wine-infused sauce, slices of potato, flaky white fish fillets and then the fresh, lightly peppery parsley. This dish is also great because it’s ready in about half an hour but seems so much more impressive than that, so if you have friends round, or you want to fancy up your week night give this a try.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 50-100g chorizo (picante or regular), thinly sliced
  • 400-500g salad or new potatoes, thinly sliced
  • 4 tbsp white wine
  • 2 skinless fillets of white fish (we used haddock but any firm white fish will work)
  • a large handful of cherry tomatoes, halved
  • half a small bunch of parsley, chopped
  • green vegetables and a slice of crusty bread to serve
Make sure your chorizo is thinly slice - the crispy bits are awesome!
Make sure your chorizo is thinly sliced – the crispy bits are awesome!

Heat a large frying pan with a lid that fits (we used a small wok and the lid from a completely different pan… maybe Father Christmas will bring us a shiny new pan set this year?), and add the oil. Throw in the chorizo and fry for a few minutes until it releases it’s oils. Then tip in the sliced potatoes and a little black pepper. Splash over 3 of the 4 tbsp of wine (or just chuck a good glug in like we did – who wants to measure wine?!), stick the lid on and leave to cook for 10-15 minutes, giving it a little stir every now and then.

Tomato and Parsley

Season the fish with pepper, then after stirring the potato mixture again add the cherry tomatoes and most of the chopped parsley to the pan, stir again and place the fish on top. Splash in a bit more wine (or 1 tbsp if you like measuring things), put the lid on and ignore it for 5 minutes or until the fish is white and flaky. Scatter the remaining parsley over and serve with some green veg and a slice of bread. Now the bread might seem like carb overkill but believe us, you will want something to soak up the amazing sauce!

Serve with a cold glass of wine - perfect!
Serve with a cold glass of wine – perfect!

Bird had had this before, or something similar, cooked by her mum but had mostly forgotten what it was like and we were so impressed – the wine, chorizo oil, tomatoes and starchyness from the potatoes combine to form the most delicious smoky, spicy sauce which manages not to overwhelm the delicate fish because of the acidity and freshness from the wine, tomatoes and parsley. This definitely took us back to Spain – simple, bold flavours and great ingredients.