The Salash Deli team is very happy indeed to be open for business again at Catalina Bay Farmers Market, now that New Zealand’s moved to Alert Level 2. Salash is a family business; Serbian brothers Gradimir and Pedja (along with their father Draza, a master butcher and trained chef) are proud to use recipes which have been in their family for over 300 years. Their exceptional prosciutto, pancetta, bresaola, fresh and dried chorizo and salamis are used by many of Auckland’s most exclusive restaurants.
Here’s a rich and hearty soup for the coming chilly evenings, using one of Salash’s most popular sausages – bachka, or dried chorizo. It’s cold-smoked and air-dried for seven weeks and has a delicious depth of flavour.
Bachka Sausage, Lentil and Chickpea Soup
100g Salash Bachka Sausage, sliced
1 large onion, diced
2 carrots, halved lengthways and thickly sliced
2 stalks celery, halved lengthways and thickly sliced
1 tsp paprika
Big pinch chilli flakes
6 tbsp dried red or green lentils
1 x 400g tin chickpeas, drained and rinsed
750ml chicken stock
Chopped parsley and sour cream (optional)
Heat a tbsp of olive oil in a pan. Fry the Salash Bachka sausage for 2 minutes, add the onion and cook for 5 minutes. Add the carrot and celery and cook for 5 minutes. Add the paprika and chilli flakes, and cook for a minute, then add the lentils, chickpeas and stock. Simmer for 20-25 minutes until the lentils and veg are tender.
Finish with chopped parsley and a dollop of sour cream, with some crusty bread on the side (try the incredible sourdough from fellow Farmers Market stalwarts, Gourmet Gannet).