January 3, 2016 by dgarnett2013
Chorizo, borlotti & cabbage stew: A Year at Otter Farm by Mark Diacono
- 3 tab olive oil
- 90g (or one packet) cooking chorizo, sliced and skinned
- 1 large red onion, sliced
- 130g carrots, cut into batons
- 1 celery stick, finely sliced or a good pinch of ground lovage seeds
- 3 garlic cloves, chopped
- 1 bay leaf
- A handful of thyme sprigs
- 700ml chicken stock
- 400g tin chopped tomatoes
- 260g fresh borlotti beans – or cooked dried (soak overnight, then cook for 45 mins – 1 hour).
- ½ Savoy cabbage, cored and sliced
- sea salt and black pepper
- A handful of pepper, finely chopped – to serve
Heat the olive oil in a large pan over a medium heat, add the chorizo and cook until it starts to crisp, flipping each piece over as it cooks. Remove and set aside on kitchen paper.
Add the onions, carrots and celery, if using, to the pan and cook for 7 mins or so, stirring occasionally. Add the garlic, bay leaf, thyme and lovage seeds, if using, and cook for a couple of minutes stirring often.
Pour in the stock and the tomatoes and bring up to a simmer. Add the fresh beans if using, and simmer for 15 mins.
Add half of the cabbage, with the cooked or tinned beans, if using, and simmer for 5 mins.
Add the chorizo and the rest of the cabbage, and cook for 4 further minutes. Remove the thyme sprigs.
Season the soup with salt and pepper to taste and serve, scattered with chopped parsley.
Made the day we went to the Newport Street Gallery for the first time, to see Damien Hirst’s John Hoyland paintings.