A TASTE OF WA

This week I am heading for the Pyrenees to a little lovely country wedged between France and Spain; Andorra. Which means it is time for a warming, elaborate but tasty exploration of Catalan Cuisine. Check out this Escudella! * Note, folks you really need to know how to cook to make an escudella as it all depends on your pot sizes and seasonal ingredients. It is not hard work as everything is left in big pieces, but just cook them beginning with the items that take longest!The idea is to cook all in the same stock really so as to create a wonderful flavorsome broth

CHEF-EXPLORER ANDORRAN CUISINE

Stage 1: the stock pot

500 g de carne de ternera

1/4 de gallina 1 whole 1 pollo y los menchicken and giblets

500 g of pork pieces (trad =pig ear and nose ! )

1/2 pie de cerdo 1 hueso de jamón seco 1 ham bone

100 g de tocino 1 hueso de espinada 1 hueso de rodilla de ternera1 calf knee bone

150 g de butifarra blanca 250 g de patatas 300 g of potato

1 col 500g cabbage

1 1 nabo, 1 zanahoria, 1 puerro, 1 rama de apio turnip, 1 carrot, 1 leek, 1 celery stalk washed and peeled

3 litres water

Para la “pilStage 2: For the "pilot" or large long rissole

150 g de carne de cerdo picada 150 g of minced pork

150 g de carne de terna picada 150 g of minced meat

150 g de tocino veteado, picado 150 g of bacon, chopped

1 huevo 1 egg

Miga de pan remojada en leche Crumb of bread soaked in milk

1 ajo 2 cloves garlic

Perejil, sal, canela en polvo y harina 1 handful chopped Parsley,

salt, cinnamon and flour

Stage 3; Legumes & sausages

300 g of white sausage

150 g de butifarra negra300300300g of black sausage

250 g de garbanzos remojados250 g of chickpeas pre-soaked

Para la sopstage 4: For the soup:

· 300 g de “galets” grandes (pasta para sopa) 300 g of "galets" large or pasta shells

MethodPreparación:Metm

Poner en un cuenco las carnes picadas y el tocino.

1. Cut up chicken into sauté pieces, and then the pork into servable big pieces.

2. Boil 3 litres of water and add all the meat and bones. Bring to a simmer

3. Cut veg into 100g pieces approx, and add to pot. Leave the potatoes until later.

4. You can simmer green veg in a separate pan a bit later

5. Make the meatball mix by combining into a meatball texture using flour and add to the pot to poach until cooked

6. Bring chick peas to the boil in seperate pan and simmer. You can now add sausages to this pan or/and the large stockpot.

7. Also add the potatoes until they are tender

8. After about 1 hour Strain stockpot once meat is cooked and use that broth to make the soup by simmering the pasta in it.

9. Cut meatball rissole and sausages into servable portions

10. You can now arrange all the hot meat, sausages and veg on hot platters, the chickpeas in separate bowl and serve the broth and pasta in hot soup bowls. The idea is for people to help themselves to whatever they choose to add to their soup.