British Summer Caldo Verde (c) Girl Interrupted Eating 2011

 

Serves 2

100g of Staffordshire Fine Foods Dry Chorizo
1.5 pints of chicken stock (chicken stock out of the freezer )
1 large onion finely sliced
1 bulb of wet garlic finely chopped ( ro two cloves of regular garlic)
1 large potato roughly chopped
2 large bunches of spring greens leaves removed from stems and roughly chopped
2 handfuls of broad beans removed from the pods but not shelled
1/2 a fresh lemon
Freshly ground black pepper

  1. Simmer the chorizo in a large chunk in the chicken stock with the onions , garlic & potatoes for an hour at least ( I used my slow cooker on low for a few hours)
  2. Remove the chorizo and cut into chunks , return to the pan and turn up the heat to a medium simmer add the spring greens and broad beans
  3. Simmer for ten minutes serve with a squeeze of fresh lemon juice and ground black pepper.

 

Recipe kindly written by : Girl Interrupted Eating

 

This should be an entertaining session on techniques used for our charcuterie and food preservation. There will be hands on demos of:

Smoking
Curing
Brining
Sausage making

As well, weather permitting, a local forage. Then back to create a couple of dishes with what we have found.

© 2011 Staffordshire Fine Foods A Peel House Investments Brand Suffusion theme by Sayontan Sinha