Spicy Chorizo Sausage with Rioja & Honey
Serves 4 as part of tapas
350g spicy cooking chorizo
1 medium red onion, finely sliced
1 clove garlic, chopped
1 tbsp olive oil
1 bay leaf
1½ tbsp honey
Black pepper, to taste
Chopped parsley, to garnish
Crusty bread, to serve
Slice the chorizo into bite-size pieces, then heat the oil in a frying pan and fry them until golden on all sides. This will take about 2 to 3 minutes. Drain on kitchen paper and set aside. Lower the heat and add the onion and sauté slowly until softened for about 4 to 5 minutes. Then add the garlic and cook for a further 1-2 minutes.
Return the chorizo pieces into the pan, increase the heat and pour in the red wine. Bring this to the boil and leave to reduce by two-thirds. Stir in the honey and reduce the liquid further by simmering it slowly for 5 minutes.
To serve, sprinkle over the parsley and serve with crusty bread.
1 large ripe aubergine
2 small courgettes diced
1 red pepper diced
2 cloves of garlic grated or crushed
1 large onion peeled and diced
1/2 teaspoon of chilli flakes or one half long red chilli chopped
330gm of Passata or 1 tin of pureed tomatoes
1 1/2 teaspoons of salt 1/2 teaspoon of salt
Cold-pressed extra-virgin olive oil
1 fried egg p/person eating it on top
1 heaped tsp fresh oregano
4 bay leaves
Dice and sort aubergine leave to rest for 20 minutes to remove excess moisture. In a heavy-based pan on medium heat add a splash of olive oil with peppers onions garlic and chilli cook for 15 minutes until soft
In a separate pan cook the aubergine or a medium to high heat until lightly browned all over remove the other add the courgette to the pan and gently cook until soft. Add all ingredients to the pan with the pepper mixture, add the tomato & bay leaves and cook gently for 30
minutes. Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on medium heat for 5-6 mins until the eggs are cooked through but still a little soft.
Scatter with parsley before serving and drizzle with olive oil