Darren Robertson's clam, chorizo, kale and cavolo nero stew

Name: Clam, chorizo, kale and cavolo nero stew recipe
Yield: 4
Ingredients: 100g pearl barley; 30.00 ml extra virgin olive oil, plus extra to serve; 150g chorizo; 3 eschalots, thinly sliced; 3 garlic cloves, thinly sliced; 1 long red chilli, seeds removed, thinly sliced; 250ml white wine; 400g can chopped tomatoes; 3 thyme sprigs

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 02, 2018

This hearty stew combines ingredients from land, sea and farm for an all-round dinner. Recipe by Darren Robertson.

100g pearl barley
1 1/2 tbs extra virgin olive oil, plus extra to serve
1 (150g) dried chorizo, cut into 5mm-thick slices
3 eschalots, thinly sliced
3 garlic cloves, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 cup (250ml) dry white wine
400g can chopped tomatoes
3 thyme sprigs

Method

1.

Cook barley in boiling salted water for 25-30 minutes or until tender, then drain.
2.

Meanwhile, heat oil in a wide, heavybased saucepan over high heat. Add chorizo and cook, turning halfway, for 3 minutes or until golden. Reduce heat to medium-low, add eschalot, garlic and chilli, and cook, stirring occasionally, for 6 minutes or until eschalot is softened but not coloured. Increase heat to high, add wine and cook, stirring occasionally, for 2 minutes or until reduced slightly. Add tomatoes, thyme and stock, reduce to a simmer and cook, stirring occasionally, for 10-15 minutes or until thickened slightly. Add barley and cook, stirring regularly, for 2 minutes or until warmed through. Add clams, kale and cavolo nero, cover and cook, shaking the pan occasionally, for 2-3 minutes or until clams have opened. Discard any clams that remain closed.
3.

Remove from heat and scatter with basil, parsley and amaranth, if using. Drizzle with extra oil. Serve immediately with baguette.