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Showing posts from December, 2014

Padron peppers with chorizo, white wine and parsley ......what's not to like?

I'm not a big fan of Gizzie Erskine but I saw this and thought it sounded great .... I love every single ingredient and I think the combo sounds perfect. It will be tried!  Ingredients 1 tbsp olive oil 250g padron peppers 50g toasted almond halves Olive oil, for frying 300g cooking chorizo, cut into ½cm-thick slices 1 fresh bay leaf 150ml Spanish white wine A handful of chopped flat-leaf parsley Method 1.  Heat 1 tbsp of olive oil in a large wok or frying pan over a medium heat and add the whole padron peppers. Fry quickly, until they start to char, then sprinkle over the almonds and give the pan a good shake. Tip into a bowl, season with a little salt and set aside. 2.  Wipe off the excess oil with kitchen paper and add the chorizo. Fry until it’s just turning golden, then turn the heat up and add the bay leaf and white wine. Reduce by three-quarters, until the sauce is slightly thickened, but not too sticky. 3.  Return the padron peppers to the pan, add the parsley and mix