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Post by minesamojito on Nov 23, 2013 18:32:10 GMT
This is a perfect winter warmer, and I enjoyed a similar dish in a Tapas Bar recently so thought I’d have a go at recreating it at home. A wonderful combination of smoked chorizo and rich black pudding that enriches a thick tomato sauce. Soften a finely chopped shallot, and 2 chopped garlic cloves in olive oil in a medium hot frying pan, add 2 cooking chorizo cut into thick discs and fry for a couple of minutes to crisp up. Add a handful of coarsely cut black pudding and cook for a couple more minutes. Stir in a small carton of chopped tomatoes, a pinch of fresh thyme leaves and a small pinch of dried chilli flakes, and season with a pinch of sea salt and fresh ground black pepper. Allow to simmer gently for 5 minutes until starting to thicken. Place into a small ovenproof bowl, make a small depression in the centre and crack an egg into this and to with slithers of green chilli. Place into a preheated 200deg C oven (or medium hot WFO ) for 8-10 minutes until the egg is cooked (keep the yolk runny if you can). I served mine with some olive oil and sea salt padron chillies and a cold beer. Cheers Marcus
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Nov 23, 2013 18:42:04 GMT
Marcus, mate. I reckon I'm a pretty good cook. You, my friend, are an artist:)
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Post by minesamojito on Nov 23, 2013 18:59:25 GMT
Thanks mate....p1ss artist?? Cheers Marcus
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Nov 23, 2013 19:50:45 GMT
That too ;D
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Post by rockrocky on Nov 23, 2013 20:42:49 GMT
Sorry Marcus BUT, that beer looks warm to me! Maybe you left it too close to the WFO ;-) LOL
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Post by minesamojito on Nov 23, 2013 20:48:20 GMT
?? Cheers Marcus
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Post by rivergirl on Nov 25, 2013 7:59:27 GMT
Another brilliant photo ( and recipe) like you if I have a bit of black pudding knocking around I add it to some of my stews. It's spicy ness does add something! These would be fab for a BBQ or WFO winter party! And don't forget the chunks of fresh bread!!
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