March 5, 2013 by dgarnett2013
Chorizo with potatoes: Sarah Raven’s Garden Cookbook
- 1 tab oil
- 1 medium sized onion, finely chopped
- 100g bacon or pancetta, in matchstick slices
- 400g cooking chorizo (half mild, half spicy), skinned and sliced into fat coins
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 150ml dry sherry
- 750g small waxy potatoes
- salt and black pepper
- freshly chopped coriander or flat leaf parsley
Preheat the oven to 200 degrees C.
Put the oil in a wide rather than deep pan that can go in the oven as well as the hob.
Heat the oil, then add the onion and cook on a medium to low heat for 5 mins or so, till the onions start to soften. Add the pancetta and continue to cook, stirring a bit.
Add the garlic and cook, stirring for another couple of mins.
Add the sausage and cook for 5 mins, stirring regularly. Then add the bay leaf and sherry and stir.
Slice the potatoes in half or quarters, depending on their size, and add to the pot. Put the kettle on.
Pour over boiling water to cover, but not too much. Don’t worry about the odd potato sticking out. Stir and simmer for 10 mins, and check the seasoning.
Put the dish, uncovered, in the preheated oven and cook for 30 – 40 mins. Check it halfway through to make sure it hasn’t dried out too much and give it a stir.
Serve in bowls with the coriander or parsley scattered over.