I think my first effort for some of you to try (those who have already salivated at the photos I have shown on my phone at least may have already guesssed.....) will be a nice and warming casserole dish using some hearty ingredients with a bit of hispanic influence.
As with many of my recipes, there are many tweaks and adjustments to be had if you're confident of what you're doing (it's not rocket science anyway! I have faith in you all!!), feel free to play about with the recipe and see where it takes you. Any improvements you think you have made, please feel to throw them at the comments below or in the feedback section of my blog.
Anyway, on with the protocol for this little gem - first off, here's what you'll need to put this one together:
The Roasty bit -
8 Plain Pork Sausages (that is - not herby ones!),
110g Chorizo, chopped into chunks or discs to your preference,
420g cooked Red Kidney Beans,
1 Whole Red Onion,
1 Whole Red (Bell) Pepper,
2 Chillies - 1 Red and 1 Green - preferably sweet larger ones for this recipe and deseeded,
3-4 finely chopped tomatoes,
1 tbsp Tomato Puree,
150ml Chicken or Vegetable Stock,
100ml Red Wine,
2 Cloves of Garlic,
1 tsp dry-roasted and crushed/ground fennel seeds,
1 large piece/square of dark chocolate (70% cocoa solids or greater).
The Topping -
Sliced White Potatoes (enough to cover the casserole - depends on dish size!),
Flaked Red Chillies,
Salt and Pepper,
1 tsp Paprika (either sweet or smoked is fine).
What to do:
1. Heat the oven to 230 degrees. Chop the red onion into strips, scatter half of these across the bottom of the casserole dish with a sprinkling of olive oil. Now cut all of the pork sausages in half and place these on top of the onion, place in the over for 10-15 mins. Add slices of red pepper over the top, scattered equally - see Picture 1.
2. While the pork sausage and onions are roasting, slice the chillies, garlic, rest of the onion and the chorizo up into small chunks or discs and place in a frying pan, fry until the edges of the chorizo start to blacken and the onion slightly caramelises. Now add the chopped tomatoes, tomato puree, stock and red wine and the cooked kidney beans, simmer until reduced by a third and add the dark chocolate, stir through and if still not thick enough for your tastes, add a little roux at a time (1/2 tsp cornflour in milk will do the trick - be sure to stir through properly to avoid lumps).
5. The serving suggestion below (picture 5) shows the casserole with some wilted spinach (with a tiny bit of butter and olive oil) and some fresh sourdough bread for mopping up any leftover sauces. You can of course use flour tortillas or some rice if you so choose....
Hope this tickles people's fancy anyway, it certainly did the trick on a gloomy sunday evening where only something comforting and filling would do the trick.