A report from the Eat Cambridge Debate, including a wider discussion on the Cambridge Market. This episode also features interviews with the Two Little Cats Bakery, the Warming your Cockles coffee cart on Riverside, Estefania Led Ramos talks about potatoes rioja style and Tom Lewis discusses a good selection of wines to drink with it.
In addition there’s food and drink news from in and around the city, and Gigi Perry features once again with University food and drink news.
Flavour is presented by Matt Bentman, Alan Alder and Ruth Reyes.
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If you’d like to e-mail us your news, questions or comments then feel free to send a message to: flavour@cambridge105.co.uk
Below is Estefania Led Ramos’ recipe for potatoes rioja style, as featured in this episode:
INGREDIENTS (4 people)
Potatoes, rioja style! (Image: Estefania Led Ramos)
– 4 baking potatoes
– 1 small onion
– A half ring of chorizo
– 2 slices of pork belly
– Extra virgin olive oil
– Paprika
– Water
– Salt
STEP-BY-STEP GUIDE
1.- Peel the potatoes and wash.
2.- Part cut, part break the potato in pieces and wash (this helps to release starch during cooking and achieve a natural thick sauce).
3.- Dice the onion.
4.- Slice the chorizo and set aside.
5.- Chop the pork belly.
6.- Take a saucepan and heat a gentle glug of extra virgin olive oil on a medium heat. Add the diced onion and fry until slightly soft.
7.- Add the chorizo and pork belly to the pan and stir.
8.- Gently fry until the chorizo begins to release its oils and the pork belly fat has begun to break down.
9.- Add the potatoes to the pan, stir to ensure the fats and oils have a chance to coat everything.
10.- Add three tablespoons of Paprika and stir until the potatoes have a good covering.
11.- Add the water to the large pan, ensure the contents are well covered.
12.- Season with salt to taste, stir well.
13.- Bring to a gentle boil, cover and gently simmer for about 20 minutes (or until the potatoes are soft and floury).
14.- Keep an eye on the liquid level and add more if necessary.
15.- When finished allow to rest for 5 minutes off the heat so that the dish can relax.