For the Broa Bread
Heat a heavy-based frying pan over a high heat, add the bacon lardons and cook until brown and crisp. Warm a little water to hand hot; add the dried yeast to re-hydrate it. Bring 150ml water to the boil.
In a large bowl add the cornmeal and gradually pour in the hot water. Knead, until the cornmeal has absorbed all the water. It must be a soft dough but not too sticky. Add the wheat flour, salt and re-hydrated yeast, bacon lardons and the remaining water.
Knead for 10 to 15 minutes until combined and smooth. Place in a clean bowl and cover with a clean tea towel, leave to rise in a warm place for approximately one hour.
Preheat the oven to 200°C, 400°F, Gas Mark 6
Remove the dough from the bowl; knock it back and shape into a rustic round loaf and place on a floured backing tray. Sprinkle with flour and place in a preheated oven and bake for 30 minutes. The crust will be cracked and really crusty (this is normal).
For the Caldo Verde soup
Sauté the chorizo in a heavy-based pan until the oil runs, stirring continuously. Add the onion and continue to saute until the onion is soft and transparent. Add the potatoes, red pepper, garlic cloves, oregano, paprika, cumin, salt and pepper and saute for a further minute.
Add chicken stock and bring to the boil. Simmer for approximately 20 minutes until the potatoes are tender.
Add the kale and simmer for a further 5 – 7 minutes. Place soup in a blender and blend until smooth. Adjust the seasoning. Add the haricot beans and gently reheat. Serve the soup with the warm bread.
*Certain ingredients may have limited availability it some stores.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.