Chorizo & Hot Honey Bacon Stamppot
Looking for proper comfort food to warm up a cold night? This Dutch-style stamppot is creamy, chunky and rustic, loaded with smoky crispy chorizo and sweet-savoury hot honey bacon in every forkful. Simple ingredients, big flavour and pure comfort.
🛒 INGREDIENTS:
2 x 250g @dorsognasmallgoods Chorizo, cut into discs
200g @dorsognasmallgoods Hot Honey Streaky Bacon
1kg mashing potatoes, skin on and washed
3 to 4 large kale leaves, washed, destalked and finely shredded
125g butter
½ cup milk
½ cup cream
¼ tsp freshly grated nutmeg
Pinch of cinnamon
Salt and pepper, to taste
To serve: spring onions or chives, sauerkraut and crispy radishes
👩🍳 STEP BY STEP:
Roughly chop the potatoes and boil in salted water for around 20 minutes, until soft enough to mash.
In the last 5 minutes, sit a steamer over the pot with the kale inside and cover to steam.
Fry the bacon until crisp, then chop or crumble into small pieces and set aside.
In the same pan, cook the chorizo discs until crispy on the outside, then set aside and keep the pan juices.
Drain the potatoes and mash in the same pot with the butter, milk, cream, nutmeg, cinnamon, salt and pepper. Keep it chunky and rustic with some big chunks still showing.
Stir through the kale, half the chorizo, half the bacon and half the pan juices.
Divide into bowls, top with the rest of the chorizo and bacon, scatter over the spring onions and drizzle with the last of the pan juices.
Serve with sauerkraut and crispy radishes on the side.
A hearty bowl of comfort with smoky chorizo and sweet hot honey bacon doing all the heavy lifting. Feeling like a change? Swap in D'Orsogna Maple Streaky Bacon, Polish Sausage or Krakowurst.
