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Waiter There's Something In My... Stew Add/Read Comments
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Making this up as I go along - onions, chopped, and sweated off with some garlic in olive oil. A large pinch of ground cumin and a knife edge of smoky paprika stirred in. Chorizo sausages - a uncooked string - added and browned a little. A near half-bottle of white wine added, just enough to cover the sausages, added and reduced by half. A pint of chicken stock poured over, a stir and a simmer for 30 minutes or so.
Looking good so far! A pinch of pepper added along with a quantity of salad potatoes halved. A further half hour simmering, perhaps a bit longer to get those potatoes nicely cooked through. Completion! Apart from the serving with a some decent bread and a topping of chopped parsley. Considering I made it up as I went along this Chorizo and Potato Stew was rather good.
A hearty red wine from Portugal was served as an accompaniment, which stood up remarkably well to the spiciness of the sausages and deep flavours of the juices.
Looking good so far! A pinch of pepper added along with a quantity of salad potatoes halved. A further half hour simmering, perhaps a bit longer to get those potatoes nicely cooked through. Completion! Apart from the serving with a some decent bread and a topping of chopped parsley. Considering I made it up as I went along this Chorizo and Potato Stew was rather good.
A hearty red wine from Portugal was served as an accompaniment, which stood up remarkably well to the spiciness of the sausages and deep flavours of the juices.
ADD A COMMENT (4)
Comments
Dammit! I knew I forgot something when I went to Borough. Brindisa chorizo! I'm now rather jealous because you have been eating Brindisa chorizo and I haven't and won't be able to until I next go to the market. :(
I think improvised recipes are best anyway and the spiciness in that stew sounds fabulous.
My offering for this event will be with you shortly. I'm afraid it ended up being a long one :)
Scribbled down by: Ros on January 19, 2007 7:02 PM
this looks really good...but then it's hard to go wrong with chorizo and smokey paprika...good work
Scribbled down by: jules on January 22, 2007 5:47 AM
I have to say, it sounds really nice and once I find some nice chorizo (and have also tried to perfect my jambalaya), I will definitely give this a try... although the picture kinda makes me think about how it'd come out the other end. Maybe the chorizo should be chopped up a tad? I'm just sorry I found out about this stew making thing before I got a chance to perfect my own beef and guinness stew recipe and get it on my blog. Although after seeing the Beef Bourguignon recipe on Nami Nami, I fear it wouldn't come close.
Scribbled down by: mitchenall on January 24, 2007 1:55 AM
It was rather tasty Mitchenall; the sausages were rather small after the long cooking, so no, I don't think they should have been chopped up. The left over ones where however and went into the baked eggs recipe shown over on spittoon.
http://www.spittoon.biz/a_wine_for_paprika_and_chorizo.html
Scribbled down by: Andrew on January 24, 2007 3:07 AM