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Ingredient
Chorizo, chili and vegetable sauté
Introduce
Chef :
John AChorizo, chili and vegetable sauté
This was principally another use-up exercise so everything was already in the larder or freezer. I used leftover cooked cabbage but I’d have boiled some fresh first if necessary.
Ingredient
Food ration :
2 servingsCooking time :
Around 45 minutes including prep
1 tbsp
vegetable oil
150 g
cabbage, cooked
150 g
chorizo
2 cloves
garlic, chopped
1 stick
celery, chopped
Cooking instructions
* Step 1
Boil the potatoes until just cooked. As diced, likely to take around 8 minutes.
* Step 2
Heat the oil in a largish frying pan. Remove the casing from the chorizo, slice and sauté until properly cooked but not burned. Likely to take 10-15 minutes. Set aside (good idea on kitchen paper to absorb excess oil).
* Step 3
Gently fry the onion for 2 minutes, stir in the garlic, chili and peppers and gently fry for a further 2 minutes.
* Step 4
Add the celery and cook for 1 minute, gently but thoroughly stirring.
* Step 5
Add the potatoes, stir well and fry for 2-3 minutes, turning the diced potatoes to ensure even cooking.
* Step 6
Add the cabbage, stir and fry for a further 1-2 minutes until the cabbage is reheated.
* Step 7
Return the chorizo to the frying pan and fry for a further 2-3 minutes, stirring to avoid stick and until everything is nice and hot.
* Step 8
Taste and season but go carefully as the chorizo might well be sufficiently salty by itself. Serve.
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