A few weeks back I had the pleasure sampling the results of chef Jose Pizarro and Codorníu cava teaming up to create a series of “Great British Tapas”. You can read about that experience in my write up for Blue Tomato. I really enjoyed tasting all of the tapas and thought the idea behind the project was novel and well executed. So, I decided to share all the recipes here on my own blog.
Here’s the first of five recipes to be published this week. Check back tomorrow for another recipe.
Full English Sourdoughs
Makes approximately 16
For the soaked beans:
4 tbsp extra virgin olive oil
2 garlic cloves chopped
1 onion finely diced
300g chorizo cubed
300ml chicken stock
300g ripe tomatoes chopped
2 tbsp flat leaf parsley chopped
For the beans:
300g dried arrocina or haricot
beans soaked overnight
1 onion halved
1 garlic bulb
4 bay leaves
4 cloves
For the rest:
3 tbsp extra virgin olive oil
8 slices serrano ham
4 slices sourdough bread griddled
and cut into 3cm pieces
16 quail eggs
Drain the beans and put them in a pan with a litre of water, bring them to a boil, skim off the scum, add the garlic head, onion halves, cloves and bay. Cover and leave to simmer gently for 1 hour 30 minutes until tender. Drain and discard the onion, garlic, bay and cloves.
Heat the oil in a medium sauté pan, add the garlic and the onion and fry gently until golden and soft. add the chorizo and continue to cook for 3 minutes until the chorizo starts to release its oil and starts to crisp. stir in the beans followed by the stock. Simmer gently for 20 minutes until the beans are softened and flavoured with the chorizo. Then stir in the tomatoes. Set aside to keep warm.
In a large frying pan, heat the olive oil and fry the serrano ham in batches until crisp and set aside to keep warm. In the same pan (adding more oil if needed) fry the eggs, so they are crispy and lacy.
Place the toasted bread on a serving plate, spoon over some of the beans, top with a fried quail egg and the crispy ham broken into shards.
