Autumn Food Slow Cooking

Cold Summer Evening Dinner, August 2012

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Spanish prawn, chorizo & orange stew with cous cous and fresh herbs.

End of the week, nothing in the fridge – except diced chorizo – so I went to the pantry, the garden, the fruit bowl and the freezer and, forty minutes later, ended up with a surprisingly great casserole. I’d go out and buy the ingredients to make this again: it was warming, tasty and the orange and paprika gave it an enigmatic smoky flavour.

1 onion

2 cloves of garlic

Sunflower oil

Butter

Zest of one orange

100g diced chorizo

200g frozen (cooked & peeled) prawns

2tsp smoked paprika

1tbsp tomato purée

3tsp dried coriander seed

1tsp orange extract (if you have it)

2tsp fennel seed

Juice of one orange

1 can of tinned tomatoes

1 can of cannellini beans

200g frozen green beans/broad beans

1 litre beef stock

Salt and pepper

Coriander & parsley

– Chop onion into thin slices and dice garlic finely. Fry in butter and oil. Add the orange zest and allow onion to fry gently until it’s soft and golden, making sure the onion does not fry too quickly. Add the chorizo and fry for ten minutes. Add all of the spices and the tomato purée and stir in thoroughly. Drain the cannelini beans and rinse in a sieve to remove the gloopy starch. Add to the pan and fry gently for a few more minutes, then add the tinned tomatoes and the beef stock, and bring to a quick boil for 10 minutes. Add the juice from the orange and the orange extract, along with a generous knob of butter. Season to taste and add the prawns, cooking them for about 5 minutes. Add the frozen green beans and warm through. Serve with lots of chopped coriander and parsley, olive oil, salt, pepper and some more orange zest.

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