Olla Podrida Aussie Style Food

OLLA PODRIDA AUSSIE STYLE

Steps:

• Place beef, pork and stock in Dutch oven then bring to a boil, reduce the heat and simmer for 1 1/2 hours.
• Add the chicken and bring to a boil again. Reduce the heat and simmer for 1 hour until meat falls off the bone.
• Cool the mixture to remove bones then return to the pot and bring to a boil again.
• When boiling add the tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, potatoes, okra, bay leaf, and worcestreshire. Reduce to simmer and cook over very low heat for 45 minutes or more. Stir frequently as it thickens.
• Add the corn and simmer for 15 minutes more or until all vegetables are soft.
• Season to taste.
• Serving Suggestion: Garnish with chopped fresh parsley and serve with crusty bread.
• Best if left overnight and reheated.

OLLA PODRIADA (SPANISH NATIONAL SOUP)

Steps:

• I like to sock the kidney beans over night then cook them for approximately 2 hours. reserve. The other way I love is to use a clay pot Saute vegies then combined cook for the 2 hours in a 350F oven.
• Saute Onions, selery and garlic in oil in a large soup pot.
• Add Rice and saffron. Saute approximately 5 minutes
• Add chicken stock and simmer until rice is cooked
• Poach sausage separately 7 to 8 minutes. Remove from cooking water and cool.
• Remove outside casing. Cut or dice sauge lenthwise into 4 equal pieces. Slice 1/4 in think. Add to soup.
• Drain kidney beans. Add beans, Garbanzos, chicken and ham to the pot. If you cooked in the clay pot then add Garbanzos, chicken and ham to the pot. Return to the oven simmer 10 to 15 minutes more.
• Note: Chorizos sausage shoulkd be used it available otherwise use Hot Italian sausage.