Cocido Food Farm

Ingredients
8 oz (250 g) chickpeas
10 oz (300 g) beef black pudding
¼ of chicken
4 oz ((100 g) streaky bacon
4 oz (100 g) black pudding (blood sausage) with onion
4 oz (100 g) spicy sausage
2 oz (50 g) cured ham end
4 marrow bones around 5 cm, long
2 lb (1 kg) of cabbage or cardoon
4 medium potatoes
2 carrots
1 onion
1 turnip
1 clove garlic
olive oil for browning
4 oz (100 g) stick noodles for the soup
Salt
Crusty bread mix: 2 eggs, 2½ oz (75g)of breadcrumbs 2 cloves of garlic, 2 tsp of finely-chopped parsley, olive oil, salt.
Instructions

Soak the chickpeas overnight in warm water with a little salt. Next day, remove and drain them.
Place the meat, bacon, washed bones and the ham in a wide-based earthenware dish, and cover with about 4 quarts (4 liters) of water. Place the dish on a medium flame and when it comes to a boil, any fat and scum will rise to the surface. Remove the fat with a spoon for skimming and add the chickpeas.
Bring the dish to a boil again, add the carrot, onion and the turnip (cut into 1 inch/2 cm pieces). Cook on a low flame for 3 hours or more, until the chickpeas are tender.
Twenty minutes before the end, add the peeled and halved potatoes. Add salt to taste.
At the same time, cook the finely chopped cabbage or cardoon in another pot for 30 minutes. Drain and gently sauté it with the garlic.
Cook the spicy sausage and the black pudding in a separate pan so that they do not stain the broth.
To make the crusty mix: beat the eggs and mix them together with the breadcrumbs, very finely-chopped garlic, parsley and a little salt. With two spoons, form kind of squashed croquette shapes and fry them in plenty of very hot oil. It is not necessary to add flour or coat them in egg as the mix will hold without breaking. When the cocido is about to be served, add them to the broth and bring to the boil.Ingredients
8 oz (250 g) chickpeas
10 oz (300 g) beef black pudding
¼ of chicken
4 oz ((100 g) streaky bacon
4 oz (100 g) black pudding (blood sausage) with onion
4 oz (100 g) spicy sausage
2 oz (50 g) cured ham end
4 marrow bones around 5 cm, long
2 lb (1 kg) of cabbage or cardoon
4 medium potatoes
2 carrots
1 onion
1 turnip
1 clove garlic
olive oil for browning
4 oz (100 g) stick noodles for the soup
Salt
Crusty bread mix: 2 eggs, 2½ oz (75g)of breadcrumbs 2 cloves of garlic, 2 tsp of finely-chopped parsley, olive oil, salt.
Instructions

Soak the chickpeas overnight in warm water with a little salt. Next day, remove and drain them.
Place the meat, bacon, washed bones and the ham in a wide-based earthenware dish, and cover with about 4 quarts (4 liters) of water. Place the dish on a medium flame and when it comes to a boil, any fat and scum will rise to the surface. Remove the fat with a spoon for skimming and add the chickpeas.
Bring the dish to a boil again, add the carrot, onion and the turnip (cut into 1 inch/2 cm pieces). Cook on a low flame for 3 hours or more, until the chickpeas are tender.
Twenty minutes before the end, add the peeled and halved potatoes. Add salt to taste.
At the same time, cook the finely chopped cabbage or cardoon in another pot for 30 minutes. Drain and gently sauté it with the garlic.
Cook the spicy sausage and the black pudding in a separate pan so that they do not stain the broth.
To make the crusty mix: beat the eggs and mix them together with the breadcrumbs, very finely-chopped garlic, parsley and a little salt. With two spoons, form kind of squashed croquette shapes and fry them in plenty of very hot oil. It is not necessary to add flour or coat them in egg as the mix will hold without breaking. When the cocido is about to be served, add them to the broth and bring to the boil.

Ingredients
175g unsalted butter, softened, plus extra for greasing
80g light brown muscovado sugar
6 Waitrose Medjool Dates, pitted and finely chopped
3 British Blacktail Free Range Medium Eggs
2 tbsp treacle
175g self-raising flour
1 tsp baking powder
1 heaped tsp mixed spice
½ tsp fine sea salt
2 tbsp whole milk
STICKY DATE SAUCE
40g unsalted butter
3 Waitrose Medjool Dates, pitted and finely chopped
125g light brown muscovado sugar
250ml double cream, plus extra to serve
Method
1 For the puddings, preheat the oven to 180ºC, gas mark 4. Lightly grease 8 mini pudding moulds (each about 175ml in volume), put a small circle of baking parchment in the base of each, then sit them in a large, deep-sided roasting tin.

2 Boil the kettle. In a large bowl, using electric beaters, cream the butter, sugar and dates for 2-3 minutes until light and fluffy. Beat in the eggs and then the treacle. Lightly beat in the flour, baking powder, mixed spice and salt, then loosen the mixture with the milk. Divide the mixture evenly between the moulds; it should fill them about halfway.

3 Pour a kettle of just-boiled water into the roasting tin so the water sits about halfway up the outside of the moulds. Cover the top of the tin with 3 layers of large pleated sheets of tin foil, ensuring the foil is tightly sealed around the edges (you don’t want steam to escape as the puddings won’t rise). Bake for 30 minutes until risen and springy.

4 To make the sauce, put the butter, dates and sugar in a saucepan and set over a low heat. Add a pinch of salt and stir occasionally until the sugar has dissolved. Stir in the double cream until combined; keep warm.

5 Remove the foil and carefully release the side of the puddings from the moulds using a small, sharp knife. Invert onto plates and pour over the sticky date sauce, adding a little extra whipped cream, if liked.

For the Relleno
1⁄3 lb. ground veal
3⁄4 cup chunky fresh white bread crumbs
1⁄2 Tbsp. chopped flat-leaf parsley
1 tsp. salt
3 slices bacon, finely chopped
2 cloves garlic, finely chopped
1 egg, lightly beaten
For the Cocido
1 lb. boneless beef shin
1 large carrot, peeled
1 smoked ham hock
1 veal knuckle bone
Salt, to taste
2 1⁄2 cups dried chickpeas (about 1 lb.), soaked overnight and drained
1 large bone-in chicken breast half (about 1 lb.)
1⁄2 lb. chunk serrano ham
1 small green cabbage, cored and finely sliced
1 1⁄3 lb. chunk fresh pork belly
6 (5″-long) breakfast sausages
2 Spanish chorizo sausages
2 morcilla sausages (Spanish blood sausages)
5 small yukon gold potatoes
1 cup (about 1⁄4 lb.) fideos (thin dried Spanish noodles)
2 cups warm tomato sauce
Instructions
For the relleno: Mix together veal, bread crumbs, parsley, salt, bacon, garlic, and egg in a bowl. Tightly roll up in cheesecloth, and twist both ends to form a 2 1⁄2″-wide log. Tie ends with butchers’ twine and wrap with plastic; let chill.
For the cocido: Fill a large pot with 4 1⁄2 quarts water. Add beef, carrot, hock, knuckle, and salt and bring to a boil; skim off scum. Reduce heat to medium-low and simmer, partially covered, until beef and hock are tender, about 2 hours. Chill beef, carrot, and hock. Strain broth and return to pot with knuckle; bring to a boil. Wrap chickpeas in cheesecloth and tie with twine; add to broth. Reduce heat to medium-low and simmer until tender, about 2 hours. Add relleno and chicken; simmer until chicken is cooked, 15–20 minutes. Chill chicken. Continue cooking until chickpeas are very tender and relleno is cooked, about 15 minutes more. Chill chickpeas and relleno. Strain broth (discard knuckle); return to pot.
Meanwhile, fill a large pot with 4 quarts water. Add ham, cabbage, and salt; bring to a boil. Reduce heat to medium-low and simmer, covered, for 2 hours. Add belly and sausages; simmer, covered, until ham is very tender and belly is just tender, 45–50 minutes. Chill ham, belly, and sausages. Transfer cabbage to a bowl and keep warm. Reserve cabbage broth in pot.
Put potatoes into a saucepan; cover with salted water; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; keep warm. Bring reserved chickpea broth to a boil, add fideos, reduce heat to medium-low, and simmer until tender, 18–20 minutes. Season noodle soup with salt.
To serve: Bring cabbage broth to a boil. Reheat cooked meats and vegetables in broth. Slice relleno, beef, carrot, chicken, and belly. Shred hock and ham; cut chorizo and morcilla into chunks. Put chickpeas on a platter; top with chicken, carrots, relleno, beef, and half the hock and ham. Put cabbage on a second platter; top with belly, breakfast sausages, and remaining hock and ham. Garnish with potatoes, chorizo, and morcilla. Serve soup with tomato sauce (to stir in) on the side. Spoon some cabbage broth over meat and vegetables to moisten.

My head is full of thoughts about food. Dont judge, its a thing.

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

2 quarts water. 3 pounds beef shank, cut. ½ white onion, cut in wedges. 3 garlic cloves, peeled. 2 large carrots, peeled and cut into chunks. 2 large ears of corn, husked, and cut across the cob into 1 ½ inch pieces. 2 medium red skin potatoes, scrubbed and quartered. 1 stalk celery, cut into 1 inch.

Let food be thy medicine and medicine be thy food.