GARBANZOS Y CHORIZO
1 tablespoon olive oil
250g piece pancetta, cut into 1cm cubes
2 chorizo sausages, sliced
1 red onion, chopped
1 red capsicum, chopped
3 garlic cloves, finely chopped
1 1/2 teaspoons dried oregano
1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400g can chickpeas, rinsed, drained
1/2 cup (125ml) dry white wine
600g Ardmona Pureed Tomatoes
1/2 cup (125ml) chicken stock
tablespoon chopped flat-leaf parsley
Crusty bread, to serve
Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.
Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.
2 or 3 tomatoes (150g each), cored
1 medium head garlic, unpeeled, split in half
1 ounce (30g) dried ñora peppers
1 slice toasted or stale bread any thick and heavy crusts removed, bread broken in
1 tablespoon red wine or sherry vinegar, plus more if desired
80gr skinned and toasted almonds and/or hazelnuts (80g)
2 tablespoons extra-virgin olive oil, plus more if desired
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place tomatoes and half of the garlic head on it. Roast in the oven until tomatoes are wrinkled and lightly charred in spots and garlic is soft, about 1 hour. Let cool.
Meanwhile, place dried peppers in a medium heatproof bowl and cover with boiling water. Place a weight or wet paper towel on top to help submerge the peppers. Let stand until peppers are fully softened, 30 minutes to 1 hour. If the peppers are very stubborn (as thick-skinned ñoras can be), you may need to tear a small hole in them to let water penetrate inside.
Drain peppers and discard stems and seeds. Using a paring knife carefully scrape the flesh from the skins. Discard skins. Peel skins from tomatoes and roasted garlic.
To Make the Sauce Using a Mortar and Pestle: Add 3 cloves roasted garlic and 1 or 2 cloves skinned raw garlic to the mortar. (Feel free to make this recipe more or less garlicky, according to your own tastes, by adding or subtracting roasted or raw garlic.) Smash garlic to a paste with the pestle.
Add bread and moisten with vinegar. Smash to a paste. Add nuts and smash as finely as you can. The mixture should have the consistency of a rough paste when you're done.
Smash in the scraped pepper flesh, followed by the skinned roasted tomatoes. Mix in olive oil until thoroughly combined. Season with salt. Add more oil, 1 tablespoon (15ml) at a time, if a thinner, richer sauce is desired. Add more vinegar to taste as well.
To Make the Sauce Using a Countertop Blender or Immersion Blender: Add 3 cloves roasted garlic and 2 cloves skinned raw garlic to the jar of a blender, or blending container if using an immersion blender. (You can use more or less roasted and raw garlic, as desired, according to your own tastes.) Add nuts. Blend until finely processed, scraping down sides as necessary.
Blend in skinned roasted tomatoes and scraped pepper flesh. Add bread, olive oil, and vinegar, and blend until smooth. (How smooth to make it is up to you; some texture is okay.) Season with salt and add more oil and vinegar to taste, if desired.
To Make the Sauce Using a Food Processor: In the bowl of a food processor, combine 3 cloves roasted garlic and 2 cloves skinned raw garlic (use more or less roasted and raw garlic, as desired, according to your own tastes), along with bread and nuts. Process, scraping down sides as necessary, until finely chopped.
Add skinned roasted tomatoes and scraped pepper flesh and process until a thick, rough paste forms. Process in olive oil and vinegar, then season with salt. Add more vinegar and olive oil, as desired, to adjust taste and texture.
800gr Ripe Tomatoes
250 gr Cucumber
40gr Red Onion
70 gr Red Capsicum
30gr Extra Virgin Olive oil
20gr Sherry vinegar
50 gr Toasted Bread
Pinch of Cumin
Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 9 minute or until the gazpacho reaches your desired consistency.
Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
Serve: Then serve the soup nice and cold, garnished with your favourite toppings.