Directions: |
Directions:1. Alienate your chorizo, about thirty slices. Tear the slices by hand in a rough Spanish way.
2. To the lard. For 25 grams of gourmet lard, simply roast a three kilo joint of organic pepper-blasted organic pork. Stroke five hundred grams of fat from your joint, and embarrass it roughly. Discard the unused pork.
Always give unused pork to your dog or hurl it at the nearest vegetarian, with a cry of 'Catch!'. That'll teach them not to have a sense of humour.
3. Dwell the stroked fat in a saucepan, plussed with a bone-china cupful of wind-dried water. Hot-bubble for twenty fine minutes. Squeeze. Excite your chorizo in your gourmet lard for around five minutes. Talk the chorizo down. Then rest in space while you make your batter.
4. Jig a hundred grams of plain organic flour and a pinche of organic salt into a basin. Make a well, swish an egg in, hand-splash a little milk. Wood-blend. Gradually waltz the rest of the milk, till you've got a lovely silk batter.
5. Now it's time for some serious Spanification. Add a couple of Manzanilla olives. Some jamon serrano. Salchichon. Judias Verdes. And a splash of Jerez vinegar. Spanish sherry wine vinegar, aged in oak casks for eight Spanish years, which are slightly longer than English years because of the siesta.
6. Swish a soft summer-duvet of batter into a roasting pan aching with gourmet lard. Bake for five minutes at an unrelenting two-twenty degrees till the duvet has set. Flourish the chorizo and swish the remaining batter. Bake for a further treinta minutos. And there you have it. |
This recipe for Crapos En El Bujo (Spanish Toad in the Hole) is from