Lentil and Chorizo Stew

Tuesday 20 January 2015

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I was recently sent some Spanish meats to try out from a company called Jamonprivé. Jamonprivé is an online site which works with suppliers of the best Iberian Ham and Cured Meat products. What makes them different in the market is their drop-shipping system and integration with TNT’s API.

Basically, what this means is that the supplier sends the products directly to the consumer via the TNT platform. This is a very cost effective business model which allows us to offer the best products at the best possible price and fast/secure delivery. For now, Jamonprivé only ships products to the EU.

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I was sent a packet of sliced acorn-fed iberian shoulder Ibéricos Dehesa Casablanca. This shoulder  (Jamon Iberico) comes from the forelimb of acorn-fed iberian pigs grazing freely in the pastures of Salamanca, offering an exquisite flavour that comes from pigs feeding on seasonal acorns in the field. In Spanish, this is called, 'Paleta ibérica de bellota Ibéricos Dehesa Casablanca loncheada a maquina.'

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I was also sent a packet of sliced acorn-fed iberian chorizo Revisan Ibéricos.  This acorn-fed chorizo is made from choice cuts of iberian pork.  Corn-fed chorizo is one of the most characteristic of the iberian region.  It is prepared using traditional recipes going back generations, seasoned with natural, high-quality salt, and paprika sourced from the La Vera region south-west of Madrid. In Spanish, this product is known as, "Chorizo ibérico de bellota Revisan Ibéricos loncheado."

Both meats had a lovely flavour, much nicer than any which I have been able to purchase in the local shops.  We quite enjoyed.  The supplier of this Spanish Ham and Chorizo was Ibericos Dehesa Casablanca.

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I decided to create a delicious Spanish Lentil Stew to use the Chorizo.  Why not go native when you are blessed to have the product to use!  Simple Winter food for cold days.

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*Lentil and Chorizo Stew*
Serves 4
A traditional Spanish Stew combining lentils with chorizo sausage. 

550g of brown lentils (Puy or Pardina are recommended) (1 1/3 pounds or 20 ounces)
200g of sliced chorizo (scant half pound)
1 medium onion, peeled and left whole
2 medum carrots, peeled and left whole
4 cloves of garlic, peeled and left whole
1 tsp sweet paprika
1 bay leaf
1 litre of water (about 4 cups) 

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Rinse the lentils and put them into a pot along with the chorizo, onion, carrots, garlic and bay leaf.   Add the water.  Season with salt and papprika.  Bring to the boil, then cover and simmer over a low fire until the lentils and vegetables are tender.   Remove the onion, carrots and garlic.  Discard bayleaf.   Puree the vegetables and then return them to the pan.  Stir them through.   Taste and adjust seasoning as required.  Serve hot with plenty of crusty bread.


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