Gazpacho Manchego (Manchego Gazpacho)

Ingredients:

500g of Chicken or 1 Partridge, cut into pieces
500g of rabbit, cut into pieces
4 Torta Gazpacho Manchego
1 onion, chopped
1/2 Red bell Pepper, diced
3 garlie cloves (not elephant garlic), finely chopped
2 bay leaves
Olive oil
Salt

Method:

Place a large saucepan over medium heat. Once hot add a generous glug of oil and use to cook the chicken and rabbit pieces, turning frequently, until just coloured all over. Pour in enough to cover the meat by at least 2 minutes. Return to a boil, reduce to a simmer, cover and cook for 90 minutes, until the meat is very tender.

Transfer the meat to a plate and reserve the stock.

Place a frying pan over medium heat, add oil and use to fry the onion, red bell pepper, tomato and garlic. Nestle in the bay leaves and cook until the tomatoes begin to break down (about 6 minutes).

Now stir in the stock and add the meat pieces. Bring to a boil and continue to boil for 10 minutes, stirring frequently to prevent the ingredients from sticking to the base of the pan.

You want the volume to reduce so that the stew is thick (if it is too liquid it will just turn the bread base to mush).

Arrange a Torta Gazpacho Manchego on each plate, spoon the gazpacho Manchego on top and serve.