Chorizo, Prune and Almond Stew is a modern British recipe (based on an Andalucian original) for a classic stew of chorizo sausage with mushrooms, prunes and almonds served topped with pangratto. The full recipe is presented here and I hope you enjoy this classic British version of: Chorizo, Prune and Almond Stew.
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This recipe is influenced by Andalucia, with Spanish Chorizo and the North African influence of combining meat and fruit with cumin, coriander and cinnamon. The pangratto is Italian and comprises flavoured breadcrumbs traditionally used as a topping for pasta dishes. Traditional pangratto almost always has garlic, which this version does not. I do, however, present the more authentic pangratto in another recipe. To mix things up a bit more (this is largely a fusion recipe site), I would recommend serving with pilau rice .
For the pangrattato:
50g butter
75g breadcrumbs
orange zest from 1 small fruit
4 tbsp flat-leaf parsley, chopped
a few pine nuts, toasted, to garnish
Method:
Break the chorizo into pieces about the length of a wine cork. Rough pieces are better than knife-cut straight edges. Warm the oil in a casserole over a moderate heat, then add the chorizo and let it cook for 3 or 4 minutes until it is starting to colour and the oil in the pan has turned a delicious rust colour. Lift out the pieces of chorizo with a draining spoon and set aside.
Meanwhile, peel and roughly chop the onion, then add to the pan and continue cooking until it starts to soften and turn translucent. Slice the mushrooms into 1cm pieces, then add them to the onions, letting them cook in the chorizo oil and soak up its flavours. Return the sausage to the pan, add the prunes and skinned whole almonds. Pre-heat your oven to 180°C/gas mark 4.
Grind the cumin and coriander seeds to a fine powder in a pestle and mortar, then add the cinnamon and stir into the onion, sausage and mushroom mixture.
Stir in the chicken stock, season with salt and pepper, bring it to the boil, then cover with a lid and transfer to the oven to bake for about 45 minutes.
For the pangrattato: melt the butter in a shallow pan over a moderate heat, then add the breadcrumbs, letting them cook until golden, stirring regularly. Stir in the grated zest, chopped parsley and a little coarse salt.
Ladle the stew into a serving dish, scatter the seasoned crumbs over the surface and serve.
