Saturday, 16 February 2013

Spendiferous Spanish Stew

My 'Pietanic' post is just about to fall off the roll call of a week's worth of blog posts so let's replace it with a proper food post in the form of a recipe.   And it's an entirely appropriate for as you are reading the instructions to make luscious Nigella's Spanish Stew, Lou and I will be in Barcelona.  The strains of Freddie Mercury and Monserrat Caballe are already weaving seductively around the grey matter and I'm dead excited about fitting in a bit of Gaudi before transferring up to our Andorran ski resort. I'm hoping that there will be free Wi-Fi access at the hotel that we arrive at tonight but if not there will be a gap in blogging activity.  Do not worry Mama and Nana Lovelygrey we will not have dropped off the edge of the earth.

Anyway, here's the steps to take to create this luscious potato and chorizo offering that I slightly adapted from Nigella Lawson's How to Eat".  It's dead easy.

  • Pre-heat oven to 200 Degrees Celsius or Gas Mark 6
  • Chop up an onion and fry it in a bit of olive oil gently until softened.
  • Slice 200g of cooking chorizo into quarter inch thick rounds and add to the pan.
  • A couple of minutes later add a clove or two of chopped garlic, about a pound of unpeeled sliced potatoes and a bay leaf.
  • Pour in a wine glass of wine before there's none over from the chef's slurps.
  • Cover and simmer for ten minutes and then season.
  • Shove the whole lot into an oven dish and cook uncovered for 35-40 minutes.  It becomes gooey and unctuous - such a good word!
  • Serve garnished with fresh coriander and some nice bread.

Toodle pip.  I might be back tomorrow with some mosaic-y shots!

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