Portuguese Caldo Verde with Broa. This traditional Portuguese recipe is the perfect way to warm yourself up over the winter months.
7g dried yeast
1 tsp caster sugar
1 cup cornmeal, plus extra for dusting
1/2 cup warm milk
2 1/2 cups bread flour, plus extra for dusting
1 tbsp honey
2 tsp olive oil
Butter, to serve
250g chorizo sausage
3 tbsp olive oil
2 onions, very finely chopped
3 garlic cloves, crushed
700g Desiree potatoes, peeled, cut into 2cm cubes
2 litres chicken-style stock
1 bunch kale, trimmed, very finely shredded
1 tsp sweet paprika
To make broa, combine 1/2 cup warm water, yeast and sugar in a small jug. Cover and set aside for 5 minutes, or until foamy. Place cornmeal in a large bowl. Add yeast mixture. Stir to combine. Stand for 5 minutes to soen cornmeal. Add milk, bread flour, 2 teaspoons salt, honey and olive oil. Add 1 cup warm water. Stir with a flat-bladed knife until mixture comes together. Form into a ball with your hands. Knead for 5 minutes on a lightly floured bench or until dough is smooth and tacky.
Coat dough lightly in oil. Place into a large lightly oiled bowl. Cover. Allow to rise in a warm place for 1 hour or until doubled in size. Turn dough onto floured bench. Knead lightly, dusting with extra flour if necessary. Form into a ball. Sprinkle a large oiled baking tray with cornmeal. Add dough. Cover. Allow to rise in a warm place for 30 minutes, or until doubled in size. Cut crosshatch pattern in top of loaf. Sprinkle with cornmeal. Cook in a 200°C oven for 35 to 40 minutes or until golden brown and crusty. Loaf should sound hollow when tapped with your knuckles. Place on a wire rack.
Meanwhile, to make caldo verde, finely chop half the chorizo and slice the other half. Heat 2 tablespoons oil in a large saucepan. Add chorizo. Cook, stirring, for 2 minutes. Add onion and garlic. Cook, stirring, until tender. Add potatoes and stock. Gentle boil, partially covered, for 20 minutes, or until potatoes are tender. Crush potatoes with a potato masher. Add kale. Simmer for 2 minutes. Heat remaining oil in a small frying pan over a medium heat. Add sliced chorizo and sprinkle with paprika. Cook, turning regularly, for 2 minutes, or until golden. Spoon chorizo and oil over soup in bowls. Serve with warm broa and butter.