Chicken and Chorizo Pasta
recipe for Chicken and Chorizo Pasta comes from Leiths
and has been reproduced courtesy of Leiths
School of Food and Wine in London.
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for Pork Rib and Lentil Potage
1kg meaty pork spare ribs or ham bone
1.5 litres water
2 onions, finely sliced
2 large carrots, finely sliced
2 sticks of celery, finely sliced
3 sprigs of thyme
A few parsley stalks, bruised
3 bay leaves
10 whole cloves, wrapped in a piece of muslin
250g green or brown lentils, soaked overnight, rinsed
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish
to make Pork Rib and Lentil Potage
Put the spare ribs or ham bone into a large saucepan,
cover with cold water and bring to the boil. Discard
the measured water over the ribs and add the vegetables,
herbs, cloves and lentils to the pan. Season and bring
to the boil.
any scum from the surface of the pan. Reduce the heat
and simmer for 1 - 1½ hours, or until the lentils
are tender and beginning to break up.
the ribs from the pan and allow them to cool. When
cold enough to handle, remove the meat from the ribs
and set aside. Discard the herbs and bag of cloves.
the lentil stock in batches, adding more water if
necessary. The soup should be fairly thick.
the soup to the pan, add the reserved meat and heat
through. Serve garnished with the parsley.
with permission of Leiths
School of Food and Wine