06 August, 2009

Chorizo and Potato Cassero'

I tried this is Odder on the Oxford Road and was inspired to try my own at home.

This is the best recipe I've managed to do:

Chorizo Potato Cassero'

Ingredients:
Red onion(s), red pepper(s), Chorizo(s), tinned tomatoes/tomato sauce, paprika, tabasco, garlic, chicken stock. New potatoes.

To serve: Creme Fraiche and sour dough bread

  1. Fry a red onion and red pepper (chopped roughly - this is a rustic style dish) in olive oil.
  2. Add the chorizo (after cutting into chunks - about half a cm thick but about 3 cm long. If you cut 'on the diagonal' it looks prettier)
  3. Add garlic salt/fresh garlic, lots (and a bit more) of paprika and a bit of tabasco. Bit of celery salt tastes good too. Or you can use fresh celery for a bit more texture.
  4. Fry for a few minutes. (5-10 should do it). If it looks a little dry with the powders, don't worry as the oil from the chorizo will come out. If you are worried, add an eggcupful of water or so.
  5. Add a tin of chopped tomatoes and tomato puree or add a red pepper and tomato pasta sauce
  6. Add one of those Knorr liquid chicken stock things. Or a stock cube.
  7. Season.
  8. Simmer for a while.
  9. Meanwhile, boil the potatoes.
  10. Go and do something interesting for 20 minutes, stirring occasionally.
  11. Chuck the potatoes in the stew after draining them.
  12. Serve with a dollop of creme friache on the top and a chunk of the sour dough bread on the side.
I allow one chorizo sausage for 2-3 people and 1 onion and red pepper for each sausage.

11 comments:

travisthetrout said...

oooh will definitely try your recipe. Totally love Odder's version - not had one in ages. :)

Miss Middle of Manchester said...

Do tell me how you get on with it!

It always smells great when cooking :)

travisthetrout said...

eventually got round to tackling this - great recipe. :)

Miss Middle of Manchester said...

Glad you enjoyed it - can be improved by chucking in a glass of red wine as well - though makes it far richer.

Bruce said...

You said:
"can be improved by chucking in a glass of red wine as well"

How could you do that to wine! Wine is for drinking, food is for cooking!

Bruce

Miss Middle of Manchester said...

@Bruce - An astute point well made, but sometimes we all have to sacrifice something for the greater good. It also means that if the rest of the wine goes missing whilst cooking you can legitimately claim you only had a glass or so, not the whole bottle - and then crack open a new one guilt free

michelle rae said...

This recipe sounds delicious!! I am just concerned about cholesterol content... Any feedback?

Miss Middle of Manchester said...

I think it is probably fair to say it would not be a good cholestoral option given the fat in the chorizo - but if you leave out the wine, the rest is just a vegetable and tomato sauce which I would imagine isn't too bad. I have to confess, I have no idea what does or doesn't help cholestoral but as the somewhat 'broad' approach to quantities suggests, this is a reasonably flexible recipe!

Dita said...

This is a great recipe for the cold part of the world where I come from (still had snow yesterday).

With respect to the cholesterol, well of course the sausage would contain it, but the ingredients like garlic and tobasco will help to "wash it out".

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Evan said...

I want to try your recipe at home. The recipe is simple and everyone can practice it. Maybe, I can suggest you how if the recipe is combined with vegetables such as spinach or carrots. I hope you can accept my suggestion.