A fennel,blood orange and chorizo stew

February 26, 2013

Feb 2013 124

Hi there,

It’s been a while and I’m sorry. We’ve been very busy and despite great plans each week to write recipe I just haven’t been able to get near the job. Sometimes I haven’t even cooked that much. Paul has fed me random things (I even ate dahl from a plastic bag I’d previously poured scorn on and was grateful)  when I arrive home late at night.

Home Organics is growing  and it’s been all hands on deck. As exciting as it’s been, I’ve missed my kitchen. I made this week’s dish the other day and it’s everything I love in a winter dinner – gutsy and warming. A drizzle of leftover creme fraiche which I had in the fridge made it and because I’m greedy, I sheved a little Parmesan on aswell – yum!!!

It’s a cinch to make with very little chopping or at least little enough for me to be able to play chasing with  Lee (now 1!!) who has morphed into a speedy bug able to go from the kitchen to the top of the house in jig time. Yes, hanging out in the kitchen rocks 🙂

Fennel, blood orange and chorizo stew

Feb 2013 108

You’ll need:

500gr fennel trimmed and  diced into pieces about the size of 2 euro coins

200gr chorizo thinly sliced

1 blood orange

2 tins chopped tomatoes


Salt and pepper

1k spuds peeled and chopped into large bite-sized pieces

To garnish: Creme fraiche and/or Parmesan shavings and some chopped chives

Begin by heating some olive oil in a deep pan. Add the fennel then fry over a lowish heat until nicely golden. This will take about 20 minutes or so. Add  the chorizo and fry everything until it has released all its lovely oil.

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Add the juice of the blood orange and cook for a minute then add the 2 tins of tomatoes and pinches of sugar and salt. Throw in the spuds.

Cover and then over a medium heat let the spuds cook and tomatoes cook down and reduce by about a half. When the potatoes are tender, check the seasoning adding as much black pepper as you want.

Serve topped with a dollop of creme fraiche, some Parmesan shavings and some chopped chives. A salad of this week’s spinach and some toasted pumpkin seeds would make a perfect side.

As you can imagine, this tastes fantastic the next day.

Enjoy xx


2 Responses to “A fennel,blood orange and chorizo stew”

  1. Leticia Says:

    Very excited about this, just brought cooking chorizo back from Spain!

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