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 well. Serve with crusty bread.
Gizzi’s top tip: You need the heat to be very high to cook out some of the alcohol
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 well. Serve with crusty bread.
Gizzi’s top tip: You need the heat to be very high to cook out some of the alcohol
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