Monday, 23 March 2009

Chorizo with crushed new potatoes

I love chorizo. I happily make the hour-long trip to Brindisa at Borough Market just for one of those oily, spicy chorizo sandwiches with slithers of marinated red peppers and a few wisps of rocket, wrapped in paper, which you eat sitting on the curb - not even noticing when a splatter of the ruby-red juices end up on your white t-shirt. I got this pic, above, from an equally keen chorizo devotee.

This is one of my favourite ways to cook chorizo at home - involving ridiculously few ingredients.

Half a chorizo sausage, sliced into thick rounds
Two handfuls of tiny new potatoes
Flat leaf parsley
Olive oil
Bring to the boil a large saucepan of slighty salted water. Tip in the potatoes and boil gently until tender. In a separate saucepan, tip in the chorizo rounds and gently cook, for a few minutes, so the juices are released and the meat begins to brown and sizzle. Turn the heat off and allow to rest. When the potatoes are cooked, drain them well and tip them into the chorizo saucepan. Turn the heat back on and stir vigourously - it doesn't matter if you break the spuds up a bit - to coat the potatoes in ruby juices. I sometimes use a potato masher to bash and crush the potatoes up a bit - it makes it look rough and peasanty, which I love. Add sloshes of olive oil if you think it needs it (I always do), plus salt and pepper. Arrange on plates and scatter with parsely. On Saturday we had it with a chicory salad with a squeeze of lemon.

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