Its pouring with rain today in London making the autumn evening dark even sooner…whats needed is a warming stew.
I’ve made this one a few times but the first time I did was back in early 2010 when the lovely people at Orce Serrano Hams sent me some of their chorizo and morcilla to try. This dish adapted from the Moro cookbook seemed the perfect way to try them out.
It’s pretty easy and quite and of course you can use chorizo and black pudding sourced in the UK but the Orce morcilla was something truly special, well worth treating yourself or friend to.
My Lentejas (Lentil, chorizo and morcilla stew)
200g of whole chorizo sweet or spicy as you prefer, slice into 2cm chunks
200g of morcilla or black pudding from your favourite supplier, slice into 2cm chunks
1 large onion, chopped
250g of green lentils
10 peppadew peppers, sliced (optional)
stock or water
Heat the oil and then add the sliced chorizo and fry over a medium heat to cook and low the spicy juices to flavour the oil. Push the chorizo to one side and add the onion and peppers if using, cook for 5-10 minutes over a low heat to soften. Add the lentils and then the spices. Pour over the stock and bring to the boil. Drop in the sliced morcilla and top up the liquid so everything is just covered. Simmer until the lentils are cooked and the liquid absorbed (20-30 minutes).
Serve with steamed greens or cabbage and mash or sourdough bread.
Often simple food is the best. This is one of the dishes we regularly cooked and i think originally came from Gary Rhodes book Rhodes Around Britain. It really is simple and truly tasty.
We always get a much bigger ham joint than we need so that we have lots left over for sandwiches and shredded in soups.
You need (for the joint):
- ham or gammon joint – smoked or not as you prefer
- water/light stock/wine/cider – what ever mix appeals and enough to cover the joint when its in the pan
- onion, leek, celery, carrot
- bay leaf, peppercorns, thyme
Then you need to do this:
- soak the joint overnight in water if you think its particularly salty, lots of modern joints don’t need soaking, although it does help reduce the ‘scum’ when you start the boiling bit
- put the joint, in a pan, add the celery, leeks, carrot, onion all cut into largish chunks and aslo the herbs
- cover with fresh water/stock/wine/cider (don’t only use wine or cider but some added to the pan is great)
- bring to boil
- skim off an scum
- simmer for 1 1/2 hours….for some reason the size of joint doesn’t seem to affect the cooking time
- turn off the heat and leave for 30 mins in the liquid before carving and serving
- keep the liquid and use as a hammy stock in soups
For the lentils and barley you need:
- 1oz green or puy lentils per person
- 1oz barley per person
- some of the cooking liquid from the ham
then with just over 45 minutes before serving put the barley in a pan and add some of the ham cooking liquid, bring to the boil and simmer with 20 minutes left add the lentils and more liquid is needed, continue to simmer.
Serve the ham sliced on a bed of lentils and barley, with a vegetable such as steamed green or red cabbage and with pickles or mustard of your choice.