Monday, 9 November 2009

fireworks night stew

In a considerable improvement on last year's display, entitled "near-death experience", at least 1/3 of this year's fireworks got into the air and exploded there as planned. To accompany this spectacular event, we needed a cauldron full of hot, spicy, smoky stew.
We also had; hundreds of sausages, onion marmalade, salads, cakes (cherry and almond loaf from Nigella's domestic goddess) and a delicious concoction from Nigel Slater in The Observer magazine, baked potatoes with rillettes (although his assertion that potatoes would need only 1 hour baking was taken well by mum.)
As it turned out, We may as well have been feeding 500 people from a thimble but they were all very polite about it.
feeds about 8-10 people sensible portions.
- 3 thickly sliced chorizo sausages, fried in oil for about 6 minutes, then remove from the pot
- 2 chopped red onions, fried until soft in the oil and chorizo fat.
- add 4/5 small salad potatoes cut into equal sized chunks
- a handful of mini carrots
- 10 cloves of garlic slightly squashed
- 5 tomatoes chopped roughly
- add the chorizo back into the pot
- pour on about a glass of sherry
- an over-enthusiastic heaped teaspoon of smoked paprika, a large pinch of saffron strands, a teaspoon of fennel seeds, and a hesitant sprinkle of chilli powder ground together in a pestle and mortar and stirred in.
- 3 bay leaves, a strand of thyme leaves, and a handful of chopped parsley leaves and stalks.
- 2 tins of chopped tomato and 2 tins of beans (flageolet/haricot)
- 1 litre stock (we had goose but anything would do)
let it simmer away for hours - it was more convenient for us to leave it on very low for most of the day, but you can just simmer away until you like the consistancy and the level of spice.
Served in cups to an army of disappointed pyromaniacs. Thank god there was beer.

No comments: