Chestnut and chorizo soup

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. 

INGREDIENTS:

  • 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

METHOD:

  • 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. 

Patatas a lo pobre – Potatoes and green peppers

The trick with this dish is to stew the peppers and potatoes slowly in olive oil. We had this with grilled pork chops.

INGREDIENTS:

  • 250ml good olive oil 
  • 3 onions, sliced
  • 5 cloves of garlic, sliced
  • 3 green peppers, roughly chopped
  • 1kg firm potatoes, peeled, halved lengthways and then sliced 
  • salt and pepper
  • a pinch of fennel seeds, optional. 
  • 4 bay leaves, optional

METHOD:

  • In a large pan or casserole dish, heat the oil over a lowish heat. 
  • Start cooking the potatoes in the oil, and when they start to cook and soften a bit, add the onions, peppers, garlic, fennel seeds, bay leaves, grated black pepper and a good pinch of salt. Simmer for around 15 minutes. 
  • Drain off the oil using a sieve, set the oil aside for further use. 
  • Serve with pork or lamb chops.