Growing up St Patricks Day always marked the day that my dad would have his potatoes in the ground ready for the summer season. I was lucky to grow up having our own potatoes and other seasonal veg. I remember Rainbow Chard, Kale, Rhubarb, Green Beans, Onions and of course the early 1st new spuds of the season.These were best eaten straight from the pot with a good slab of butter, pepper and salt. Funny to think that there’s a whole generation growing up now who will never experience that excitement or taste those spuds dug fresh from the ground.
I’m delighted to be working with Bord Bia this St Patricks Day to create a family recipe for you that puts a focus on some of that same wonderful seasonal produce.This is a very easy, rustic dish that makes use of the best of what’s local and seasonal but it’s also cheap and economical and makes use of the store cupboard ingredients you may
have stocked up on.
St Patricks Day takes a different course for us this year but I plan to get out for a great big walk on a quiet mountain path near us with Mr C and the boys. This is the kind of One Pot lunch or dinner that you can throw together with ease in the morning and reheat when you need it.
It combines, leeks, potatoes and Russian Red Kale with potatoes ( roosters are perfect) and white beans in a smokey tomato sauce and is best served with delicious crusty sourdough bread for dipping into the sauce.
- 200g Chorizo, sliced
- 15 small rooster potaoes, peeled halved and quartered
- 2 small leeks, washed, trimmed and finely sliced
- 4 cloves of garlic grated
- 1 can tomatoes
- 500 ml of chicken stock
- 1 tbsp hot smoked paprika
- 1 can cannellini beans ,drained and rinsed
- 1 packet of Russian red kale, or curly kale, washed and finely
- Sunflower oil
- Salt and pepper
- Heat a cast iron dish or a wide frying pan on a medium heat, once hot pour in a little drop of oil then add the leeks, potatoes and chorizo, cover and sweat on a medium to low heat for 10 mins, taking care for it not to stick.
- After 10 mins add the garlic, smoked paprika, tomatoes and the chicken stock, season well with salt and pepper then cover and cook until the potatoes are just tender.
- Add in the cannellini beans and finely chopped kale, give a stir and cook for a few minutes to allow the kale to wilt down a little.
- Enjoy with a hunk of bread and glass of wine, the answer to all rustic cooking.