I love spicy food in whatever shape or form. Chillies are one of my favourite to cook with. Unfortunately, my boyfriend does not like things too spicy so I have to tone it down for him, most of the time. However, he has been away with work work this week, so I took the opportunity to invite my friends Suzie and Marie round and cooked a dish that I have wanted to cook for a while.
The dish is Chorizo and Potato Stew. I was originally inspired to make this dish watching an old Nigel Slater programme called ‘Real Food’ where on the show Nigella Lawson – before she became really famous- made a Chorizo and Potato Stew in the oven. I have adapted this recipe slightly and trying not to blow my trumpet too much, it worked out very well first time. I think it is because I have wanted to make for so long and have thought about it loads.
I brought the chorizo for this dish from the deli at the Top Barn Farm Shop, near Grimley in Worcestershire which I pass every day on my way to work. It was lovely – really hot and spicy! The recipe below served four people with some people having seconds!
Chorizo and Potato Stew
1 whole Chorizo sausage, cut into 1cm rings (I used hot chorizo but its up to you)
2 small or 1 large onion, diced
2 peppers, cut into chunks
3 garlic cloves, chopped finely
1 large medium hot red chilli, chopped finely
8 medium sized average white potatoes, cut into 2 cm chunks
1 tin of chopped tomatoes
1 pint of chicken stock
pinch of onion salt or sea salt
1 tablespoon of cornflour mixed with tiny bit of water, to thicken (if required)
French Stick to serve
50ml Red Wine – any of your choosing as long you will drink it with the meal.
handful of chopped Parsley
Put the olive oil into a pan. Fry the chorizo rings in the oil until the oil is turned red by the chorizo juices. Add the onions and peppers with the onion salt and allow to soften. Once nearly softened, add the garlic and chilli and cook for a minute or two. Add the wine and allow the alcohol to evaporate. After this, add the chopped tomatoes and chicken stock, followed by the potatoes. Cook until the potatoes are cooked through and the sauce is thickened. Stir occasionally during this time. If the sauce is not thickened to your liking, add the cornflour mixed with water and cook for a few minutes more. Just before serving, add in the parsley and stir. Serve in big pasta bowls with big chunks of French Stick on the side and enjoy!
I really urge you to give this recipe a try as it is the best success I’ve had in the kitchen for a while. Please give it a go and let me know how you get on. Please note, picture above was taken before the stew had thickened. (before I had too much red wine, really!)
On different note, congratulations to Red Bull on their excellent result in the F1 in China last weekend. You really deserve it. I hope it is Mark Webber’s turn on the top step of the podium next. i can’t wait until this weekend in Bahrain.
Have a lovely weekend. Happy Cooking!