Sometimes, I wish that every meal I ate could be sourced from the deli / butcher / restaurant Source but alas it just isn’t meant to be. For special occasions, however, they are the most wonderful resource in Bristol. My household had Christmas dinner from there which we ordered in advance and I also went there for ingredients for my New Year’s dinner.
The main meal was steak and frites. Two aged Aberdeen Angus sirloin steaks were cooked simply on the frying pan after being left out to get to room temperature. They were covered in oil and salt first. That doesn’t require much of a recipe but it may need a little improvement so suggestions are welcome. Maybe I should have tenderized the beef slightly by bashing them with the frying pan first? I shall experiment.
The first dish I cooked was a lovely chorizo, chickpea and prawn stew. It was very nice and could turn out to be amazing with a bit more care and seasoning. I bought tiger prawns from Source that were so big I managed to cut myself three times on the shells as I peeled them. I undercooked the prawns, didn’t have sherry so I used Port and I forgot to add salt and pepper.
But next time the stew will be incredible.
For now, here’s the recipe.
3 tbsp olive oil
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares
1 small red onion, peeled and finely chopped
150g good-quality cooking chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
1 ½ tbsp sherry vinegar
3 tbsp dry sherry
600g drained cooked chickpeas (freshly cooked or tinned)
100ml chicken stock
70g baby spinach leaves, washed
20 good-quality raw tiger prawns, peeled, deveined and heads removed
Large handful of basil, leaves only, torn
Sea salt and freshly ground black pepper
How to make tiger prawn, chorizo and chickpea stew
1. Heat 2 tbsp olive oil in a large, wide pan and add the peppers, red onion and chorizo. Cook for a few minutes, then add the garlic. Cook for a couple of minutes again, then add the sherry and vinegar and reduce down.
2. Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and cook for 10 minutes on a medium heat.
3. In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let wilt slightly, then scatter over the basil, season and serve.