Wild Thornberrys Game Wildlife

gardener (Andalusian stew)

This is my contribution to HEMC # 50





Sopa de picadillo
The pot is a good dish for cold days, I also took out several dishes from it.
soups, we take them for dinner like this in hash or cream of vegetable (crush bouillon over all the vegetables from the pot). The cooked
once got everything, I leave a few beans and broth and I add broccoli and potatoes cascades (or beans, squash and potatoes the other I usually do). I add sausage, chorizo, salt and pepper, close the pressure cooker and 10 minutes. This dish is accompanied with its sprinkle separate (meat, bacon, sausage and chorizo, all finely chopped and sprinkle con un buen trozo de pan.
El resto de garbanzos los añado a las espinacas con garbanzos,otra comida para la semana , plato tipico del sur.
Si sobra pringa se hace ropa vieja(en mi casa se mezcla con patatas fritas tiernecitas ) y si queda carne unas croquetas deliciosas

Como veis hacer un puchero en estos tiempos de crisis es rentable,atacamos el frio y la cuesta de Enero ,como bien dice la anfitriona de este evento.
Sopa de picadillo ,es la sopa del puchero a la que se le añade unos fideos ,jamon y huevo duro picado con unos cuadraditos de pan frito y su hierbabuena
Puchero
Ingredientes:
1 piece of veal shank
1 Chicken Legs white bone

1 1 piece of salt pork
1 piece of pork rib

1 ham bone 1 pork spine bone
1 piece of fresh bacon
1 biggie potato cut into four small

1 celery 1 leek 1 turnip


2 carrots 1 / 2 kg of chickpeas


mint Preparation:

Put the chickpeas to soak the day before. Wash salted bones under the tap to remove excess salt.

Put everything except potatoes and vegetables in a large pressure cooker (for me it is never big enough) and cover with water. Bring to the boil is to remove the foam that is releasing with a skimmer.

When removing the foam, add the potatoes, vegetables and closing it, putting the valve. Having

30 minutes when it starts to beep. Open and check the salt if necessary correcting

should not add salt before, because even wash our bones salty, still contain salt.

The broth from the pot should be whitey. If opening the pot, we see that the stock has gone very concentrated and therefore a bit stronger, we can add water and cook just a little more.