This wonderfully vibrant dish is a rehash of an old recipe of mine that has become a firm family favourite, and taken to another level with some wonderful ingredients, such as the curly Chistorra Chorizo from Unearthed. This will be perfect for cooking on a BBQ so expect to see it in a few more recipes of mine. I also teamed it up with an oozy yolked bantam egg from my own chickens.
Gently fry off in a little good olive oil, a chopped shallot and red pepper, a finely chopped garlic clove, and a handful of cubed chorizo until the chorizo starts to crisp a little. Add enough cubed preboiled potato and turn up the heat, allow the potato to saute and crisp on the edges and season with sea salt and fresh ground black pepper.
Meanwhile add a handful of steamed and squeezed ruby chard, kale or spinach would also work well and allow the flavours to mingle for a minute or two. Fry or BBQ the chistorra until browned on both sides and cooked through, and fry an egg in a little olive oil until crisp on the underside and the yolk still soft.
Plate up, crowning the hash with the chistorra and the fried egg. Pierce the egg and allow to ooze.
I served mine up with a crisp romaine lettuce salad, some cubes of bread fried in the russet oils at the bottom of the pan dressed with a little Caesar dressing. Cheers Marcus
Thanks Terry, you've made my day with your kind comment I really couldn't think of anything worse than being shouted to hurry up by a bald greengrocer and a mouthy aussie.... Thank you, it's a great time of year, lots of people interested in cooking outdoors As always I say thanks to you guys here for encouraging me Cheers Marcus
I found them in Waitrose, fingers x'd, am in Aberdeen this weekend and planning a BBQ monday evening, got the most amazing aged Angus Chateaubriand, that I planning on giving the rock salt and dirty straight on the coals treatment. Cheers Marcus