The weather is very dank at the moment, rain every day, overcast and cold, hardly like midsummer at all. I made this tonight, using vacuum-packed chestnuts, carrots and celery from the garden, and some cooking chorizo from the freezer.
The recipe is from the Moro cookbook, full of interesting recipes that are generally easy to cook and taste wonderful.
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 stick of celery, finely sliced
- 120g mild cooking chorizo, chopped into 1cm cubes
- 2 cloves of garlic, finely sliced
- 1 tsp ground cumin
- 1 tsp dried thyme leaves
- 2 small dried red chillies, crushed
- half a tin of chopped tomatoes
- around 500g cooked peeled chestnuts
- 20 saffron threads, infused in 4 tbsp boiling water
- 1 litre boiling water
- salt and pepper to taste
- Heat the olive oil in a large saucepan over a medium heat, and fry the onion, carrot, celery and chorizo for around 20 minutes, stirring, until the vegetables are caramelised.
- Add the garlic, thyme, cumin and chillies, and stir in well
- Add the tomatoes, stir again and then a couple of minutes later, add the chestnuts, water and saffron water and simmer for around 10 minutes
- Remove from the heat and mash the chestnuts. I used a soup wand, leaving the soup slightly rough and chunky. Add salt and pepper to taste.
I think you could add a glass of dry sherry to this, I’ll try this tomorrow. It freezes well too.
This recipe is very forgiving; you can vary the stock base, the proportions of the vegetables or the herbs you use, whether or not to include chestnuts or cream.
- 1 large onion
- 1 tbsp vegetable oil
- 1 tsp butter
- 4 tbsp sherry (subst wine if no sherry available)
- 250g brussels sprouts
- 500ml stock (increase if you are not using chestnuts)
- pinch of dried tarragon
- 200g chestnut puree
- salt and pepper
- 4 tbsp single cream
- Chop the onion, and fry gently in the butter and vegetable oil, for around 5 minutes, so that it starts to soften without browning.
- Add the sherry, bring to the boil and when the alcohol has boiled off, add the sprouts, stock, tarragon and pureed chestnuts, and bring to a simmer. Simmer for around 15 minutes.
- Use a soup blender and whiz until smooth. Season and add the cream, if using.
I came up with this recipe when we were given several frozen items from a friend who was moving. We borrowed the recipe from Moro, and adapted it to what we had.
- 6 tbsp olive oil
- 150g panceta or other cured pork belly, finely sliced
- 10 small shallots, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves of garlic, finely chopped
- 4 bayleaves
- 1 cinnamon stick (although 1/2 tsp cinnamon would have been easier)
- 1/2 tsp dried thyme
- 1/2 tsp sweet smoked paprika
- 4 cloves, roughly ground
- 1 can of chopped organic tomatoes
- 1 large pheasant, jointed
- 200ml white wine
- 1 jar of cooked chestnuts (Ronnie’s shop)
- salt and pepper to season
- In a large suacepan, heat half the olive oil and cook the panceta over a medium heat for five minutes
- Add the chopped shallots, carrot, garlic and bay leaves and continue to cook for another 5-10 minutes, until the vegetables are soft and beginning to brown nicely
- Add the cinnamon, thyme, paprika, cloves, stir for a little bit longer then add the tomatoes, turn the heat down low.
- While the tomatoes are simmering, in a large flat pan, heat the rest of the olive oil, season the pheasant joints and fry until brown on all sides.
- Add the legs/thighs and then the wine to the saucepan with the tomatoes, and simmer with the lid on for 45 minutes.
- Add the roughly chopped chestnuts along with the pheasant breast meat, and cook slowly for another 10 minutes, with the lid off.
- Check the seasoning, and allow to rest for around 10 minutes before serving
We had this with roast parsnips and mashed potatoes. And wine.