A truly one pot wonder and easy recipe from the Northern Spanish region of Asturias.
- Butter beans, soaked overnight
- 1 chorizo
- 1 blood pudding
- 1 piece of salted pork belly, soaked overnight
- Put beans in the pot and add enough water to cover them by two fingers. Boil for one and a half hour and keep a relaxed eye on the beans to add some cold water if they need more to be covered (not by two fingers now, but just covered).
- Prick the chorizo and blood pudding and add to the pot along with the salted pork. Cook until beans are tender.
- Add salt to taste and save for tomorrow. It will improve.
- Blood pudding must contain onions to achieve the authentic Asturian flavor.
- Use Spanish chorizo or Portuguese chouriço.
- Eat the next day. This should be mandatory.
It freezes well.
This dish brings fond memories from my childhood. Curiously, I had never done it before despite being so easy.
Once cooked, the filling has an unsofisticated porcini mushroom shape, but I thinks it’s very neat.
- 6 Potatoes
- Veal or beef, minced
- 3 cloves galic
- 1 egg
- Mix minced meat, finely chopped garlic and parsely, and egg. Add salt and pepper to taste.
- Peel potatoes and make holes as you can being careful not to break the potatoes.
- Fill potatoes with meat mixture.
- Add some oil to the pot and place filled potatoes.
- Mix saffron with 1/4 cup of water and add to the pot.
- Cover and cook over medium-low heat until potatoes are done.
This dish does not freeze well because of the potatoes.
This dish uses almost the same ingredients as lamb with chestnuts but instead of sautéing you directly boil the meat and onions without stirring. It’s a good example of how combining the same ingredients but using different techniques produces different flavors and textures.
- 1 kg of lamb, cut in small pieces
- 4 onions, finely sliced
- 1 teaspoon turmeric
- 1 or 2 pomegranates
- Put lamb and onions in the pot.
- Add 1/4 cup of water and cook until the meat is tender. Do not stir.
- Add turmeric and cook for 5 more minutes.
- Add pomegranate seeds and serve.
The original recipe calls for sturgeon, a fish I cannot find where I live. At first monkfish was the substitute of choice because of its robust texture but then I saw a conger eel that looked perfect.
Nature has been kind enough to give ugly fishes fantastic flavor. Lamprey, monkish, scorpion fish and conger eel are delicious and among my favorite. Sturgeon must follow this rule for sure. So while at the fishmonger, aim for the grotesque.
- Four pieces of ugly fish
- 3 onions, finely chopped
- 10 allspice peppercorns
- 4 bay leaves
- a generous bunch of parsley, chopped
- 3 tablespoons tomato paste
- 1 egg yolk
- 1 tablespoon flour
- Chilli powder
- Bring 3 liters of to a rolling boil and add onions, allspice, bay leaves, parsley and salt. Boil for 30 minutes.
- Add tomato paste, chilli and fish and cook for another 30 minutes.
- Whisk egg yolk and flour. Add 1/4 cup of cooking broth. Remove pot from heat and egg and flour mixture, stirring until the soup thickens and serve.
A simple combination of meat, onions and time that creates a warm and profound dish.
- 1 kg lamb, cut in small pieces
- 3 onions, sliced
- Vegetable oil and salt.
- Brown the meat over medium heat, stirring once in a while.
- Add onions and keep cooking over medium-low heat until meat is tender and onions have melted into a rich brown sauce.
- Add chestnuts and keep cooking for 15 minutes. Done.
This dish freezes very well.
I love autumn. It’s my favorite time of the year both in the kitchen and outdoors. There are not many things I enjoy more than an afternoon walk on the woods looking for mushrooms and end the day by a fireplace.
- A generous pork shoulder or 3 pork shanks
- A large bottle of cider
- 2 quince
- French onions
- Cover the meat with cider and stew uncovered over low heat.
- When the liquid has reduced to a third of its original volume, add the rest of the ingredients and keep cooking until it’s becomes sticky and shinny. Serve with mashed root vegetables.
- Pork shanks are great. After proper cooking, their flesh is giving and flavorful and it gives a wonderful glaze to the dish.
The picture looks awful but it is a rich curry worth trying. It’s loosely based on a traditional dish called murgh badami.
- One chicken (or four chicken thighs) cut in pieces.
- 3 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 slice of ginger, finely chopped
- 1 teaspoon chili powder
- 1 1/2 teaspoon turmeric
- 25 chopped almonds
- 2 tablespoons garam masala
- 1/2 cup yogurt
- Ghee or butter
- Brown onions in ghee or butter.
- Add chicken, garlic, ginger, salt, chili powder and turmeric, and cook over medium heat for 3 or 4 minutes.
- Add garam masala and cook for another 2 minutes.
- Add yogurt and keep cooking for a minute.
- Add chopped almonds, put the lid on and keep cooking until chicken is tender.
- This dish will look a lot better using ground almonds.
- You can finish it adding some cream but I believe it’s already quite rich.
I love pulses despite the side-effects. This thick soup is so good I cannot stop eating it. If this happens to you, be ready for a lonely walk in the woods where you can fart in peace with the world.
- Two cups of lentils
- 1 or 2 Spanish chorizos
- An onion, finely chopped
- Two garlic cloves, finely chopped
- 2 bay leaves
- Olive oil
- Put everything but chorizo in the pot. Add enough water two cover lentils by two finger and boil gently until the lentils are tender.
- Add slized chorizo and cook for 10 minutes. Serve.
- It tastes much better the day after.
- I like mine mixed with steamed rice and a dash of vinegar.
- It freezes very well, but after reheating it resembles more of a purée.
Quince has a hard flesh that makes it very suitable for slow stews because it doesn’t fall apart.
- A chicken, cut in pieces
- 2 onions
- 2 quinces
- 1 teaspoon of turmeric
- 1 lemon
- Put everything but turmeric in the pot, cover and stew over low heat until chicken is tender
- Add turmeric and squeeze lemon over the stew, stir and cook for a few more minutes. That’s it.
It freezes well.
I find stews with red sauce particularly appealing, as the one below. Don’t be shy with the oil, as it gives the dish the depth it asks for. Balance the richness with a side dish of fresh vegetables and pickles.
- 1 kg beef shank cut in medium pieces
- 2 onions, chopped as finely as you can
- 2 tablespoons tomate paste
- A handful of dried plums
- 4 potatoes, cut in medium cubes
- 1 teaspoon of turmeric
- Sauté meat and onions in vegetable oil for 10-15 minutes. Then add 3 glasses of water and cook until meat is tender.
- Add tomato paste, potatoes and plums and cook until potatoes are done.
- Give the dish the final touch with turmeric and salt to taste. Serve.
Tips&Tricks: To freeze it, do it before putting in the potatoes and plums and add when reheating the stew.