Beef and Potato Soup with Crispy Potato Bread Croutons
Potato, Bean and Chorizo Stew with Crispy Kale
75g chorizo sausage, finely chopped
2 tablespoons oil
1 onion, finely chopped
2 cloves garlic, minced
1 small leek, split, washed and chopped
500g peeled potatoes, cut into 2cm dice
500ml chicken stock
1 tin borlotti beans, drained
1 tin cannellini beans, drained
Handful chopped parsley
200g kale or cavalo nero, stalks removed
Sea salt for seasoning
Parmesan cheese
Heat a tablespoon of the oil in a saucepan over medium heat and add the chorizo. Cook gently for about 5 minutes or until the oils in the sausage are released. Add the onion and garlic and cook gently for 5 minutes. Add the leek and cook for a further 5 minutes. Add the potatoes and stock and gently simmer until the potatoes are just cooked.
Take half the kale and coarsely chop. Place on a baking tray lined with parchment paper and drizzle over the remaining oil – toss around to make sure its well covered. Place in a 180oc oven for about 10 minutes or until crisp. Sprinkle with a little sea salt and set aside.
Shred the remaining kale finely and add to the stew with the beans.
Cook for five minutes. Check seasoning.
Spoon into bowls and top with the crispy kale. Finely grate some parmesan over the top and serve.
