Well guess who came back from Midleton farmers market laden with goodies! I was especially pleased with my bread purchase. A white sourdough from Declan Ryan at Arbutus Bread. It is (was!) delicious and I am now regretting buying just one. The crust is chewy and the crumb is light and delicious and I want more. According to their website, I could get it in Listons on Camden Street if I tried. A visit will be required, possibly tomorrow, to check if it travels well.
I also bought some of my favourite chorizo from the Gubbeen Smokehouse. It is true that my fridge is seldom without a packet of this flavoursome Irish ingredient but somehow buying it in Cork made it seem all the more authentically delicious. I add this to omelettes, salads, pasta, soups or simply served as tapas, pan fried in a very little drop of olive oil with a splash of red wine added after a few minutes. Serve with a chilled Badajo Rueda from brilliant Wine Boutique in Ringsend, delicious summer nibbles. Anyway I added this to a soup this afternoon made of left-over vegetables, a few stalks of celery, a red onion about to reproduce in the vegetable basket and some rosemary and parsley from the garden.
You will need:
1 tblsp olive oil
1 red onion finely chopped
3 garlic cloves, finely chopped
2 celery stalks, peeled off the tough veins with a vegetable peeler and finely chopped
pinch rosemary needles, finely chopped
1 bay leaf
1 x 400ml tin cherry tomatoes
1 tblsp tomato puree
250ml chicken/vegetable stock ( I used chicken as I had some frozen)
400g cooked chick peas, if using a tin, drain and rinse well
100g fresh chorizo, peeled and cut into circles
1/2 tsp sweet paprika
parsley, a small bunch finely chopped
Warm the olive oil in a pan and add the onion, garlic, rosemary and celery and cook, stirring, for 8 minutes.
Add the stock, cherry tomatoes,bay, paprika (if using) and tomato puree and cook on a medium heat for a further 8 minutes.
Add the chick peas and then the chorizo and simmer gently for 10 minutes and you are done!
You can omit the chorizo for a vegetarian option but add a small pinch of sweet smoked paprika for that smoky depth of flavour.
Serve with sourdough toasts rubbed with cut garlic and a glass of crisp white wine.
Note if you are using the chorizo, leave out the paprika as it will have too strong a flavour. Similarly if you are eliminating the chorizo, add a little paprika and taste, adding more if you feel it is necessary but I would advise to use sparingly so that there is just the slightest hint of it.