Finding authentic Andorran food was a bit of a challenge as most of their food has Catalonian influences, now I could have picked those as there are so many delicious foods to try, but I did want to keep it more Andorran. So I came up with three things to try.
So off I went to the butchers to buy the crazy amount of different meats that go into this dish, I mean it has pork sausages, ham, beef and chicken. I came home and started cooking. The initial stock was fatty, but I figured it would be, as all the descriptions I’ve read of this soup describe it as fatty. But I just skimmed off the fat as it rose to the surface and it was fine. The stock itself was very tasty.
And this is where it went wrong for me, I loved that it had beans in it, I loved the cabbage, I loved the pasta, but as I measured out the rice, my gut feeling was don't add it, but as it was in the recipe and I wanted to make it as it was eaten in Andorra, I added the rice, and for me what I got was a delicious stock that turned gluggy and grainy, if I hadn't added the rice I probably would have thought this was a great dish.
Would I make this again even without the rice, I would say no, for me there was far too much meat in this dish. Would I make a variation of this, probably as ultimately it is a thick hearty stew with cabbage and beans in it, which we love.
So although edible, this was not a recipe I would try again.
Now my pancake failed, it wouldn't crisp up, I couldn't flip it, but the dish was not a fail, the flavours that you get from these three simple ingredients are just amazing. Now I forgot to take a photo, as it did technically fail, but this dish I am going to try again and again until I get it right, as this flavour combination was delicious. Will update you when that happens.
This is simply a custard, that is topped with some caster sugar that you blowtorch. The custard is smooth and luscious and the slight bitterness from the caramelised sugar compliments the dish. I love to serve it with fresh fruit.