Recipe: The taniwha breakfast
NEED TO KNOW
|Type of dish||Casserole|
|Cooking time||1 - 2 hours|
This dish hinges on the flavour and texture of the chorizo - make sure it's smoked, not fresh.
I use Harrington's brand and two chorizos = 200g.
The result is spicy and hearty, warm and filling on a cold day, and as satisfying as a good casserole.
You only need one pot and it can be prepared quickly, takes an hour to simmer and serves six.
|Oil for frying|
|2 or 3 onions|
|200g smoked chorizo|
|4 tsp paprika|
|1 1/2 cups green/brown lentils|
|400g tin chopped tomatoes|
|3 or 4 cups water|
|1/2 - 1 tsp salt|
1. Heat a generous slosh of oil in a large pot while you peel and chop the onions. Start the onions frying while you chop the chorizo smaller than bite-size (slice in quarters lengthwise before dicing).
2. Add chorizo to the onion; give the mix a stir now and then.
3. Put the kettle on for 3 cups of water, measure the lentils, and open the tomato tin.
4. Add paprika to the pot mix (this will soak up the oil) and stir in well. When the kettle boils, add the water, lentils, tomatoes and salt to the pot, stir and bring to a simmer before putting the lid on and turning down the heat.
5. Simmer for one hour; check and stir every 15 minutes, and add up to a cup more water as the lentils swell. The final consistency should be thick and sludgy. My original name for this recipe was Lumpy Brown Sludge.
6. Serve in bowls with spoons.
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