Chorizo eggs

Lunch? I got this.

Saw a version of this on Saturday Kitchen about 5 years ago cooked by Sat Bains and have been cooking it ever since.
Never had someone who doesn’t love it, the perfect lunch, brunch or dinner. Spicy eggs fried in chorizo fat with a tomato salad; Who the fuck wouldn’t like it?

What you’ll need to feed 2:

Splash of olive oil
110g of spicy chorizo – about half a ‘U’
1 clove of garlic
2 spring onions
1 tsp smoked paprika
1 tsp chilli flakes
4 eggs
A few slices of nice bread. Completely up to you what you use. I like sourdough
Handful of coriander
200g cherry toms
Splash extra virgin olive oil
Splash red wine vinegar
Sally salt and Peter Pepper

Lump up your chorizo and get it into a frying pan with a little splash of oil on a fairly low heat. You want to render as much of the fat out of the chorizo as possible. The oil will quickly become a deep orangey-red. Get your paprika and chilli flakes in now too.
As I’m only cooking for two, I separate everything into two pans. It’s much easier when it comes to cooking your eggs.
Thinly slice the spring onions. The thinner they are the quicker they’ll cook. Once the chorizo is starting to get nice and crisp, chuck these in too.
Chop your garlic and once the spring onions are nice and soft, get these in too.

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As soon as your garlic is in, you need to work fairly quickly as you don’t want it to burn. And it will. Quickly.
Make little spaces in the pan and crack in your eggs. Turn the heat up slightly.
Every so often spoon some of the oil over the top of the egg. I’ve seen pint swigging, vindaloo eating guys turned to green faced fairies at the sight of the clear egg-toplasm on the top of a fried egg. Spooning the hot oil will ensure this is fully cooked, whilst maintaining maximum yolk runniness.
Lump your tomatoes into any shape you like and chuck in a bowl with some extra virgin olive oil and red wine vinegar and salt and pepper. Go easy on the salt as the chorizo packs a huge salty punch.
I also finely slice the coriander stalks and chuck them in with the salad. Nothing wrong with them.
Slice your bread and whack it in the toaster or under the grill till it’s golden brown.
Plating: put toast on plate. Put egg on toast. Put chorizo on egg. Spoon over oil. Add tomatoes. Sprinkle coriander.

Trust me you won’t regret it.

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One pot, one pan wonder! Chorizo, butter bean and cherry tom stew

In this weather, you want something you can cook where all the ingredients come from a local, express, metro or corner shop.
This is it! Most of the ingredients are tinned and you can have them in your store cupboard for when the weather gets a bit too shit. The rest you can grab from any small supermarket.
I had a Southern Indian crab curry in mind for dinner, but it started raining so that got sacked off fucking quickly.
This is a classic that I go back to, time and time again. Warming and hearty, just what winter calls for.

To feed 4 you’ll need:
2 onions
250g ‘U’ of spicy chorizo
3 cloves garlic
2 long sweet peppers
1 tin chopped tomatoes
1 tsp English mustard (trust me it works!!)
1 tin butter beans
1 tin chickpeas
1 punnet cherry toms
1 tbsp tomato purée

Gremolata:
Bunch parsley
Zest of a lemon
Juice of half a lemon
Olive oil

Lump up your chorizo into whatever shape you fancy. I like mine a bit chunkee (said in a Northern accent). Chuck it in a saucepan with a splash of olive oil. You want all the fat to render out.
Thinly slice your onions and chuck them in too. Turn down the heat a bit and add a pinch of salt. You want to sweat them so they’re translucent and lovely.
Lump up your peppers and into the pan they go! Again, I like mine a little chunkeeeeeeee.

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Once you see the peppers start to soften round the edges, chop up/grate/crush your garlic in. Sweat for 2 minutes before adding your tomato purée, mustard and chopped tomatoes. Full up your chopped tomatoes tin with water and get that in too.
Bring it up to the boil, drain your beans and chickpeas and add to the stew. Bring it up to the boil again and then turn down the heat. Simmer for 10 minutes before adding your cherry toms and simmering for a further 10 mins. Easy right?!
For the gremolata finely slice your parsley, grate the lemon zest, squeeze half the lemon and let down with a splash of extra Virgin olive oil.
Serve up in big bowls with some of the gremolata and a big hunk of crusty bread.
Easy easy easy easy easy.
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Persiana by Sabrina Ghayour

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I’m a self confessed cookbook hoarder. I love ’em. Rarely do I get one, however, where I want to cook EVERYTHING from it. There’s usually a smattering of things I have to cook, but there’s also usually some page bulking drivvle.
Persiana is absolutely jam packed with recipes you Have to cook. Persian food is one that is little understood in England, and Persiana gives you an excellent insight into not just Persian cuisine but middle eastern as a whole.
I wanted to cook so much from the book, that I effectively spent an entire day cooking various things culminating in an absolute FEAST for my missus and mum.
Middle Eastern food is all about sharing and involvement, and the food I love is spread out on a table and you have to reach over and get people to pass you things. It gets you talking about what you’re eating.
I started with the marinated Feta, about as easy and effective as cooking gets. Oily-spicy-creamy goodness. Anything with pickled chillies in it is an absolute winner for me.
You’ll never buy hummus again once you’ve made the normal and the lime and coriander versions from the book. It makes absolutely loads so you’ll be enjoying it for days after!
The roast leg of lamb with cumin dipping salt was superb and perfectly spiced. The griddled aubergine with saffron yoghurt was middle eastern food embodied for me, smoky and rich and nicely perfumed.
The real winner for me, however was the fennel, apple and pomegranate salad. The perfect accompaniment to the lamb. I’ve made it several times for friends and they can’t get over how delish it is. Even for those who don’t like the anis flavour of fennel.
If you like beautifully spiced food that’s interesting and inventive, then I can’t recommend this book enough.
P.s the lamb biryani is an absolute winner too.

Right now I just need to get round to cooking everything from it.