Carlin pea, kale and chorizo one pot is a modern British recipe for a classic one-pot stew of carlin peas, chorizo-style sausages and kale in a shallot and tomato base. The full recipe is presented here and I hope you enjoy this classic British version of: Carlin pea, kale and chorizo one pot.
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This one pan dish packs in the flavour and is excellent for a family midweek meal.
Ingredients:
2 tsp Olive Oil or rapeseed oil, for frying
400g pack of chorizo-style pork sausages (6 sausages)
100g shallots, peeled and chopped
2 garlic cloves, minced
5 sprigs of thyme, leaves picked
2 tbsp cream sherry (or cider or apple juice)
400g can chopped Italian vine tomatoes
200g dried carlin peas
150g kale, torn into pieces, thick stems removed
Crusty bread, to serve
Method:
Begin by preparing the carlin peas. Set in a bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the peas, set in a saucepan, cover with plenty of water and bring to a boil. Reduce to a simmer, cover and cook for about 50 minutes, or until fully tender. Drain the carlin peas and reserve 300ml of the cooking liquid.
When ready to cook the one-pot, set a cast iron casserole (Dutch oven) over medium heat. Once hot, add the oil and use to fry the sausages for about 5 minutes, turning occasionally, until golden brown in places.
Stir in the shallots and thyme and continue cooking for about 5 minutes, until the onions have begun to caramelize. Add in the sherry, allow to reduce for a few minutes then add in the tomatoes, carlin peas and their reserved cooking liquid.
Bring to a simmer and cook, covered for 10 minutes.
Now scatter over the cake, return to a simmer and cook, covered for about 3 minutes, or until the kale is wilted. By now the sausages should be cooked through with no pink meat visible.
Slice the sausages at a bias so that the six sausages can be served equally as four portions.
Serve the dish from the cooking pan and accompany with crusty bread.
