Did you enjoy the taste off in Liverpool One last week?
Many of you were wondering what the recipe was for the spicey Catalan scouse. Well here it is courtesy of Peter Kinsella of Lunya!
Catalan Scouse. (serves 4)
Ingredients
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
Method
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.