Vicens Baileys Turron Excellence 140g
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1.5 kg of potatoes, peeled and cut into good sized chunks
200g minced lamb
2 cooking chorizo (picante) – make sure it is a good one
2 morcilla (Spanish black pudding) – not the smoked variety, nor the one with rice
3 carrots, coarsely chopped
1 medium sized onion
½ clove of garlic
1 sprig of Thyme
500ml of vegetable or pork/lamb/beef/chicken stock
½ teaspoon of Pimentón dulce
Salt and pepper to taste
Boil the potatoes in salted water for 10 minutes, then drain.
Fry the minced lamb in a dash of olive oil until just cooked
Add the chorizo, morcilla, onion, garlic and carrots and cook for a further 5 minutes to release all the oils.
Add the potatoes and stir through to ensure they are covered with the meat juices
Add the rest of the ingredients, stir and allow to simmer gently for at least half an hour. Stir occasionally to break up some of the potato pieces. It is ready when most of the water has been absorbed, the potatoes are soft and some have started to go mushy.
Taste and season with salt and pepper.
This is great served straight away or is wonderful, when chilled, kept overnight and reheated the next day. The flavours seem to develop more.
Try this with some pickled red cabbage on the side, or for a real touch of Spanish decadence, try it with some pickled artichokes.