We have a bit of a 'thing' here for chorizo sausage and when I spied this recipe in my new cookbook I had to make it. It was very delicious and very easy so I will definitely be making it again in the not too distant future.*Taken from the Murdoch Book 'Tossed'*
Ingredients
800 g small waxy potatoes, unpeeled
2 tbs olive oil
1 tsp sea salt
4 small chorizo sausages (about 500 g), cut into 1 cm slices
100 g rocket, leaves trimmed and roughly torn
100 g semi-sundried tomatoes
crusty bread, to serve
seeded mustard dressing
3 tbs olive oil
1 tbs seeded mustard
2 tbs white wine vinegar
Method
Preheat the oven to 200C (400F). Scrub the potatoes and pat them dry. Put them in a roasting tin without any oil or seasoning and bake for 20 minutes, or until they start to soften. Remove from the oven and gently squash each potato using a potato masher, until the skins burst and they are slightly flattened. Lightly drizzle the oil over each potato, sprinkle with the sea salt and gently toss to coat. Roast for a further 15-20 minutes, or until crispy and golden.
Meanwhile, put a frying pan over high heat. Add the chorizo and dry-fry for about 5 minutes, or until cooked through and golden. Transfer to a serving dish with the rocket and tomatoes.
Put all the seeded mustard dressing ingredients in a small bowl. Whisk well and season lightly with salt and freshly ground black pepper.
Add the crispy potatoes to the salad, pour the dressing over and toss well. Serve hot or warm, with crusty bread.
Serves 4
3 comments:
Come and visit - who can have as much chorizo as you like!
We love chorizo here too, what sort of potatoes did you use when it called for waxy?
Isn't food fabulous!!
Kikimiss - When a recipe asks for waxy I usually opt for Desiree or that other red-skinned potato. That's what jamie Oliver tells me to do anyway. Hope that helps.
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