Red devil stoup

Name: Red devil stoup
Yield: 6
Ingredients: 3 Tbsp Yoghurt; 2 Tbsp Sour cream; ½ Granny Smith apples, grated; 1 Tbsp Parsley, chopped; 1 tsp Red chilli, chopped; 1 Lime, zest of; 3 Bacon rashers, cut into even sized pieces; 50 g Chorizo sausages, cut into even sized pieces; 3 Garlic cloves, crushed; 1 Red onion, finely sliced; ¼ Red cabbages; 1 Beetroot, grated; 1 handful Thyme, and/tarragon; 1 cup Chicken stock, or beef stock, hot; 2 cups Apple cider; 3 Bay leaves

for 6 people

Tamara West

Warren Elwin

Food writer

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This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.

Yoghurt sauce

3 Tbsp	Yoghurt
2 Tbsp	Sour cream
½	Granny Smith apples, grated
1 Tbsp	Parsley, chopped
1 tsp	Red chilli, chopped
1	Lime, zest of

Stoup

3	Bacon rashers, cut into even sized pieces
50 g	Chorizo sausages, cut into even sized pieces
3	Garlic cloves, crushed
1	Red onion, finely sliced
¼	Red cabbages
1	Beetroot, grated
1 handful	Thyme, and/tarragon
1 cup	Chicken stock, or beef stock, hot
2 cups	Apple cider
3	Bay leaves

Directions

To make the yoghurt sauce, mix yoghurt with sour cream, Granny Smith apple, parsley, red chili, lime zest and salt and pepper. Chill.
Fry bacon and chorizo in a large pot until cooked. Add garlic and onion and soften. Add beetroot and cabbage and fry for 5 minutes.
Add stock, apple cider, bay leaves, the herbs and ground black pepper. Simmer until the vegetables are tender and stock is reduced. Leave to rest for flavours to develop.
To serve, remove herbs, add slices of black pudding (or sausage) and reheat to simmering. Season to taste, and serve with yoghurt sauce.