Ingredients
- 1 chorizo sausage, finely diced
- 2 leeks, finely sliced
- 6 cloves garlic, finely sliced
- ½ tsp caraway seeds
- 4 fresh bay leaves
- ½ cup green cabbage, shredded
- 1 cup dry sherry
- 500ml beef stock
- 400g can chickpeas, drained and rinsed
- salt flakes and freshly-milled black pepper
- 4 pieces marrow bone
- 300g piece beef fillet, trussed
- 200g piece speck
- 4 chicken tenderloins, skewered
- ¼ cup extra virgin olive oil
- 2 morcilla sausages, sliced thickly
- ½ bunch coriander leaves
- ¼ bunch mint leaves
- lemon wedges and bread, to serve
Instructions
1 Preheat oven to 210°C. Set a large saucepan over a moderate heat and fry the chorizo for 5 minutes, until browned. Add the leek, garlic, caraway seeds and bay leaves and cook for 3 minutes, until aromatic. Mix in the cabbage and sauté until softened, then pour in the sherry and simmer briefly. Add the stock and simmer until reduced by half. Season with salt and a generous amount of pepper.
2 Put the marrow bones on an oven tray and bake for 15 minutes, until the marrow has softened. Press out with a piece of dowel.
3 Rub the beef, speck and chicken with olive oil and cook on a hot ribbed griddle, turning often until the beef is medium and the chicken cooked through. Sear the morcilla briefly, until just crispy.
4 Carve the beef and speck and arrange on plates with the chicken, marrow and morcilla. Place a pile of the cabbage mixture in between the meats, then garnish with herbs and serve with lemon and bread.