THE SMOKY BACON-ROOTS

(Our Play on Krompir Paprikaš / Potato Stew)

THE SMOKY BACON-ROOTS

Ingredients: 1kg Potatoes (cubed), 150g Smoked Bacon lardons, 100g Chouriço or Balkan Sausage, 2 tbsp Smoked paprika, 1 tsp Black pepper, 1 tsp Salt, 2 Red onions (pureed), 2 cloves Garlic...

Ingredients

  • 1kg Potatoes (cubed)
  • 150g Smoked Bacon lardons
  • 100g Chouriço or Balkan Sausage
  • 2 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 Red onions (pureed)
  • 2 cloves Garlic

Cooking Method

  1. The Scorch Fry bacon and sausage until the red fat renders; remove meat.
  2. The Architect Fry onion puree and garlic in the fat until sweet.
  3. The Bloom Add paprika and pepper with a 40ml splash of water; the steam will release the smoky aromatics.
  4. The Swell Add potatoes and 500ml water; simmer uncovered for 20 minutes until the potatoes are soft and the liquid is a thick red silk.
  5. The Final Flourish Return the meat; finish with a massive hit of raw fresh parsley.

Cuisine: Balkan

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