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Quick post tonight because I'm still massively hung-over from last night. The hangover really called for something like a hearty lamb stew, but its a public holiday here today (election day), so there was no chance of heading off to the Super U to find some ingredients.
Instead what we had in the house were the ingredients for a bean and chorizo salad. This recipe has actually become quite a staple in our house, we probably eat in once every 2 weeks or so, and I always have to search for the recipe (which can be found here at mediterrasian.com).
It tastes nice.
Ingredients
Olive oil
1 onion, halved and sliced.
1/4 cup chorizo sausage, thinly sliced.
A punnet of green beans (haricots verts), topped, tailed and halved
1 tin of butter (cannelini) beans
2 tbsp water
1 tbsp white wine vinegar
1/2 clove garlic, finely chopped
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 pinch of sugar
1 tbsp chopped fresh parsley (which I actually forgot today)
Method
Fry onion for 5 minutes.
Add chorizo and fry for another few minutes, till it smells great and is staining the onions red.
Add green and white beans, and the water, put lid on and let cook for 5 minutes (the water steams the beans, so don't lift the lid to stir it because all the heat will escape).
While the steaming is underway, mix together 1 1/2 tbsp olive oil, vinegar, garlic, salt, pepper, paprika, and sugar in a small bowl.
Decant salad into a serving bowl; drizzle dressing over; sprinkle some parsley over.
This recipe doesn't actually make that much. Serve with a crusty roll and this recipe is enough to serve 2 for dinner; if you want to serve it as a salad at a braai then the recipe should be at least doubled.
Next on my fantastic two week cooking adventure was a Potato and Chorizo Omelette for breakfast. This is a Jamie Oliver recipe from http://www.lifestylefood.com.au/. Mine didn't turn out looking quite like Jamie Oliver's did, but it did taste pretty good - in an unusual sort of way. Will definitely eat it again, but probably not that often, and there may need to be some adjustments to the recipe.
- 3 small potatoes - cut into chunks
- Salt and pepper
- 6 large eggs
- Olive oil
- 120g Chorizo sausage, cut into 1cm thick slices
- 2 sprigs of Rosemary, leaves picked (I didn't ahve any, used fresh Thyme instead)
- 2 shallots, peeled and finely sliced (I used small onions, don't know what a shallot is)
- Juice of 1 lemon (I used lemon juice because I'm lazy, this could have been one of my mistakes.)
- More olive oil
- Some flat-leaf parsley, leaves picked and finely chopped (I just shredded some leaves, didn't chop them.)
Boil the potatoes until just tender.
Preheat the grill or oven to super hot.
Drain the potatoes, and let air dry for a little bit (while you slice the chorizo.)
Whisk the eggs.
Fry potatoes and chorizo in an oven-proof frying pan for a few minutes, until chorizo is sizzling and losing its fat, and the potatoes are taking on the chorizo colour. Remove all from the frying pan.
Drop the Rosemary leaves into frying pan, they sizzle and release aroma straight away.
Pour in the egg over.
Add the cooked chorizo and potatoes.
Place the frying pan under the grill or in the oven till the egg is cooked to your liking.
Meanwhile, mix the shallots with a dollop of olive oil and the lemon juice in a bowl, then mix in the parsely. Place in little piles on top of the completed omelette.
Serve and enjoy.
Not sure how much I love the recipe. It definitely wasn't bad, but had a bunch of really strong flavours (chorizos, onions, lemon juice). Also, the picture on the website shows the egg all fluffed up and souffle like, which mine wasn't. Maybe this could be resolved by whisking the eggs better, or maybe adding something to them to make them go frothy (I'm thinking baking powder, but at the same there's a voice inside me going, Murray, don't be an idoit).
In any case, it was a hearty breakfast, which completely hit the spot. One day I'll try again with some minor adjustments.
Okay, bye.
