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.
Its been pretty cold the last day or so with a snow fall of about 6 inches today – something we haven’t seen for a long time (18 years according to the records). So its mostly all about curling up near the heater/fire/radiator with a warm drink and a small snack whilst contemplating which warming dish to have for lunch or dinner.
Soups and stews are the order of the day and better still if there are a few things to hand to cook one up relatively quickly. Who wants to have to scrape the snow off the car to go and get dinner in weather like this when the time could be better spent making snowmen and going for a brisk walk? So its been a search in the fridge and cupboards for things that can quickly be rustled up into hearty dishes.
Porridge for breakfast – always good on a cold day; then a soup for lunch made from onion, canned beans, sliced leftover sausage (salami, ham or bacon would also do the trick) and the last bits of a cabbage – a kind of muddled up caldo verdo/minestrone.
The search for dinner possibilities revealed beef stew leftovers (always happens when there are two of you to feed – stew and casserole recipes don’t seem to be devised for less than 4 – but hey why worry when they are almost always tastier on the second go). We added some big field mushrooms and then some pasta which we cooked and stirred in at the last minute.
All good warming dishes, no trip to the shops needed and plenty of chance to make snowmen because there won’t be another chance to do that for nearly 20 years!