Chives, as many as you’ve got, or a bunch of leeks
2 onions, medium Spanish peeled and chopped
Garlic, 2 cloves smashed
1 cup white wine or 2 tbsp red wine vinegar or lemon juice
1 litre vegetable stock or water
2 bunches or 1 bag of Spinach
Heavy cream, 1 cup
Parmesan, 2-3oz in chunks
Vegetable oil, salt and pepper
1 cup dried beans
1 clove garlic, whacked
1 cup pressed yogurt or sour cream
¼ cup sumac powder (Middle Eastern Groceries carry it)
Lemon juice, 2 tbsp
Beans– Simmer in plenty of water with the garlic clove, salt the water after they are cooked and let sit in the salted water overnight.
Soup– In a pot apt for 4 litres, sweat the onion and garlic in oil, salt and pepper. If using leeks instead of chives, add them now. Add wine or vinegar and reduce a bit. Add parmesan, stock and cream, bring to the boil.
Puree the soup in a blender, adding chives and spinach and blending well. This preserves the fresh chive flavour and maintains a vibrant green colour. Season to taste.
Sumac Cream– Mix the ingredients well and season to taste with salt, pepper and hot sauce.
1-2lbs pork shoulder, leg or a ham-hock
½ lb bacon
4 chorizo sausages, meat removed from its casing and crumbled
3 large onions, peeled and diced
4 garlic cloves, peeled and minced
Kernels from 4 cobs of corn
2-4 red peppers
2 large tins canned tomatoes, roughly chopped or approximately 12 large tomatoes chopped
Other seasonal vegetables (celeriac, carrot, squash, etc.)
Spice mix of ½ tsp each of coriander, cumin, fennel, mustard seed and two bay leaves ground in a spice mixer
4 chipotle peppers in adobe sauce, or 1 small bottle chipotle flavoured hot sauce
2 ancho chillies, dried or fresh
2 cups red or white wine, or beer or one cup coffee
Vegetable oil or pork fat for cooking
Salt and pepper to taste
- In a large pot heat vegetable oil over medium-high heat and brown the pork shoulder all over and remove. Rend the bacon a bit and remove. Reduce the heat and add the onions and garlic and season with salt and pepper. Cook until they are translucent. Add the wine and let reduce by half. Add the tomatoes, half the spice mix, chilies or hot sauce and pork shoulder. Add enough water to cover the shoulder, if the tomatoes do not. Bring to the boil and then simmer over low hear for 4-6 hours.
- Remove the pork shoulder, and when it is cool enough to handle, hand tear it into shreds. It should be pliable and readily come apart.
- Add the remaining vegetables, meats (including the shoulder), and spice mix and simmer until the vegetables are cooked. Adjust the seasoning with salt, pepper, hot sauce and sugar- whatever you see fit!
12 – 18 tomatillos, husk removed, sliced in half at the equator
4 cloves garlic, minced
1 small Spanish onion
A few pinches each of ground cumin and coriander
Fresh or dried chilies, or hot sauce to taste
A few teaspons of lemon or lime juice, or both- or vinegar
¼ cup Olive oil
Salt and Pepper to taste
- Preheat your oven to 400F. Heat a large skillet, or fry pan, over high heat. Once the pan is hot, place the tomatillos sliced side down onto the DRY skillet. Do not over crowd the pan, you will likely have to do it in two batches. Leave them. Let them blacken. Turn them to blacken the other side. Once they are all blackened put the pan in the oven to roast them until they are well wilted and cooked through, approximately 6-10 minutes. Remove from the pan to cool. You could also blacken them on the barbeque, but if you do, don’t slice them in half.
- Chop the onion roughly. Place the tomatillos, onion, garlic and remaining ingredients in a food processor and blend well. Season to taste. If you don’t have a food processor, finely chop the onion and tomatillo and combine with the remaining ingredients.
- The tomatillos have a lot of pectin, so don’t be surprised when they gel in the fridge; it makes for cool texture, but you can just stir it back to looseness. A delicious variation is to mix this recipe with a small tub of sour cream (adjust seasoning accordingly) to top chillies or as a dip.