Migas means crumbs in Spanish, and the name is used to describe a number of dishes across Spain, Mexico and Portugal. The Portuguese version combines fried breadcrumbs, meat, beans and vegetables.
- 2 cups torn day-old sourdough
- 100 ml olive oil
- 1 dried chorizo, finely chopped
- 2 garlic cloves, sliced
- 2 tsp paprika
- ½ bunch kale, leaves thinly shredded
- 400 g can black beans, rinsed, drained
- 1 lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place bread in a food processor and process to coarse crumbs. Set aside.
Heat 2 tbsp oil in a frying pan over medium heat. Add chorizo and cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, remove chorizo and transfer to a large serving bowl. Add garlic to frying pan and cook, stirring, for 2 minutes or until golden and crisp. Using a slotted spoon, transfer garlic to bowl with chorizo.
Add breadcrumbs and 1 tsp paprika to pan and season with salt and pepper. Cook, stirring, for 5 minutes or until golden and crisp. Transfer to chorizo mixture with kale and black beans.
Place lemon juice, remaining 60 ml oil and 1 tsp paprika in a small bowl and whisk to combine. Season, then pour over salad and toss to combine. Serve immediately.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.