February 26, 2013
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
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.
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.