Cooking with Andy Mcleish
PUBLISHED: 08:12 27 September 2014 | UPDATED: 08:12 27 September 2014
Chapter One’s Michelin-starred chef shares his favourite pork and chorizo casserole recipe
Winter is fast approaching and the long dark nights and the colder weather can be a little gloomy.
It’s hard not to long for summer again when all you see is grey skies and countless rainy days.
One of my comforts at this time of year, however, is the food. There is nothing better than a good old English winter warmer: hearty soups, stews, casseroles and of course Sunday roasts.
I’ll never forget my gran’s amazing turkey soup. She would always make it for my family and I around Christmas. Just thinking about it now brings back fond memories. Back then I didn’t really like turkey but my gran’s soup was so delicious it didn’t matter that I wasn’t fond of the meat.
The soup was actually more of a hearty broth with caramelised dumplings. The dumplings absorbed all of the fantastic flavours of the soup while in the oven and I remember the incredible smell around the kitchen.
That’s the thing about comfort food, somehow it brings such joy that we have great memories attached to a particular dish.
We tend to use the cold weather as an excuse to indulge a little bit more than usual - and why not. I found myself at the breakfast table last week asking my wife Tanya and the kids what they wanted to eat this winter when the cold weather and dark evenings arrive.
I was met with some blank expressions and Tanya upset that I had already dismissed the summer. But for me winter is a great time for steak and kidney puddings, casseroles and hearty soups around a table with loved ones.
My children absolutely love this month’s recipe of pork and chorizo casserole with dumplings and it’s always their number one choice, come rain or shine.
My mother first made this dish for me when I was a child. I’ve adapted the recipe slightly over the years and I promise you it’s an absolute treat, you will not be disappointed.
I may be a little biased because it’s my mum’s recipe, but it truly is the epitome of comfort food. Enjoy!
Pork and chorizo casserole
For the casserole
1kg pork cut into large cubes
2 large onions (diced)
2 large carrots (diced)
4 cloves garlic (roughly chopped)
4 cooking chorizo sausage (peeled and sliced)
2 tbsp smoked paprika
150ml dry sherry
2 pints chicken stock
2 glasses red wine
2 tins chopped tomatoes
2 tsp chopped thyme
2 tbsp tomato purée
Salt and pepper
For the dumplings
110g self-raising flour
55g beef or vegetable suet
1 tbsp thyme leaves (chopped)
2 tbsp chopped parsley
1 tbsp grain mustard
Salt and pepper
Sift the flour into a large bowl and add in the suet, then the herbs, mustard and seasoning.
Mix with your hands or a spoon until the dough binds (it may need a little water but it shouldn’t become too wet and sticky).
Next, flour your hands and pull small walnut-sized pieces of dough to form a ball, rolling them between your palms. Set aside in the fridge until required.
Now heat your casserole dish over a medium to high heat and add a little oil. Add the pork and paprika and brown all over. Remove with a slotted spoon and set aside.
Add the onions and cook until translucent. Then add the diced carrots, garlic and cook gently for a few minutes.
Add the chorizo, stir well for a few minutes and pour in the sherry, stock, wine, the tomatoes and tomato purée. Next, add the pork to the pot along with the thyme.
Bring to the boil and cover. Place in the oven at 160˚C until the pork is tender, this should take around two hours. Remove from the oven and season.
Then place the dumplings on top of the casserole and put back in the oven at 180˚C for a further 30 minutes. The dumplings should be a nice golden brown on top with a nice crust.
Add a few slices of roasted chorizo on top for a garnish and serve with buttered boiled potatoes or new potatoes.
FIN OUR MORE
Chapter One, Farnborough Common, Locksbottom BR6 8NF
Follow Andy on Twitter: @andy23471
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