Lisa in Ibiza, Joe up in Warwick, so it's just Martha and I. We had the ingredients in the fridge for Jamies best tomato and chorizo salad in the world and it seemed to fit the current criteria for cooking ie not much required in this case all we needed was the camping cooker to cook the chorizo.
We ate it in front of the telly with lots of bread for supping ... our verdict? not half bad
Here's the recipe
Best chorizo and tomato salad in the world
‘So many people live their lives eating the most boring tomato salads and there's no need to! Using really ripe sweet tomatoes and a hero ingredient like chorizo means you'll end up with something ridiculously good.’
Serves 4 as a light meal
1 raw chorizo sausage (approx 225g), roughly sliced
olive oil
3 large ripe tomatoes, roughly chopped
3 handfuls (270g) of cherry tomatoes, quartered, smaller ones halved
3 spring onions or 1 shallot, trimmed or peeled and finely sliced
sea salt and freshly ground black pepper
Spanish extra virgin olive oil
sherry vinegar
a small bunch of fresh flat-leaf parsley (you could also use basil or mint), leaves picked and finely chopped
2 cloves of garlic, peeled and finely sliced
a rustic loaf of bread, to serve
goats cheese, to serve (optional)
pata negra ham, to serve (optional)
1 Fry the sliced chorizo in a pan over a medium heat with a lug of dive oil. Stir it with a wooden spoon occasionally while you prepare your tomatoes and spring onions. Put them into a bowl with a good pinch of salt and pepper, a lug of extra virgin olive oil and a splash of sherry vinegar. Sprinkle over the chopped parsley, toss everything together, then put aside.
2 By now, your chorizo should be getting crispy with lots of beautiful fat cooking out of it - this is where the magic happens. Add the sliced garlic to the pan and keep it moving around. You don't want it to burn, so as soon as it starts to smell fantastic, get the pan off the heat and pour in a small splash of sherry vinegar to stop it cooking further. Stir, then spoon
the crispy chorizo and some of its lovely flavoured oil and garlic over the salad (if you've got any leftover fat in the pan, pour it into a jam jar and store it in the fridge - if you rub it all over a chicken before roasting it will add the most incredible flavour).
3 Toss your salad and serve it right away. You'll definitely want some hunks of bread to mop up all that spicy garlicky dressing, and maybe some nuggets of good goat's cheese on the side(Definitely not a spin for me!) I also like to serve it with with a few slices of pata negra -it's a wonderfully aromatic cured ham from Spain's famous Iberian pigs, and you should be able to find it in most supermarkets.
We ate it in front of the telly with lots of bread for supping ... our verdict? not half bad
Here's the recipe
Best chorizo and tomato salad in the world
‘So many people live their lives eating the most boring tomato salads and there's no need to! Using really ripe sweet tomatoes and a hero ingredient like chorizo means you'll end up with something ridiculously good.’
Serves 4 as a light meal
1 raw chorizo sausage (approx 225g), roughly sliced
olive oil
3 large ripe tomatoes, roughly chopped
3 handfuls (270g) of cherry tomatoes, quartered, smaller ones halved
3 spring onions or 1 shallot, trimmed or peeled and finely sliced
sea salt and freshly ground black pepper
Spanish extra virgin olive oil
sherry vinegar
a small bunch of fresh flat-leaf parsley (you could also use basil or mint), leaves picked and finely chopped
2 cloves of garlic, peeled and finely sliced
a rustic loaf of bread, to serve
goats cheese, to serve (optional)
pata negra ham, to serve (optional)
1 Fry the sliced chorizo in a pan over a medium heat with a lug of dive oil. Stir it with a wooden spoon occasionally while you prepare your tomatoes and spring onions. Put them into a bowl with a good pinch of salt and pepper, a lug of extra virgin olive oil and a splash of sherry vinegar. Sprinkle over the chopped parsley, toss everything together, then put aside.
2 By now, your chorizo should be getting crispy with lots of beautiful fat cooking out of it - this is where the magic happens. Add the sliced garlic to the pan and keep it moving around. You don't want it to burn, so as soon as it starts to smell fantastic, get the pan off the heat and pour in a small splash of sherry vinegar to stop it cooking further. Stir, then spoon
the crispy chorizo and some of its lovely flavoured oil and garlic over the salad (if you've got any leftover fat in the pan, pour it into a jam jar and store it in the fridge - if you rub it all over a chicken before roasting it will add the most incredible flavour).
3 Toss your salad and serve it right away. You'll definitely want some hunks of bread to mop up all that spicy garlicky dressing, and maybe some nuggets of good goat's cheese on the side(Definitely not a spin for me!) I also like to serve it with with a few slices of pata negra -it's a wonderfully aromatic cured ham from Spain's famous Iberian pigs, and you should be able to find it in most supermarkets.
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