Quantcast
Channel: Elise Hughan » Cooking
Viewing all articles
Browse latest Browse all 3

Chorizo and potato salad

0
0

With such beautiful weather this week there’s something greatly satisfying about showing off your delicious home-made salad to your co-workers, or receiving praise for the dish you’re bringing to a barbeque on the weekend.
One of my favourite dishes at the moment that can double as both, or even as a hot meal if you’re on the other side of the world, is this chorizo and potato salad.

I’ve slightly adapted this recipe from another for chorizo and potato tacos, but the wonderful thing about this dish is it’s great hot or cold, though if serving cold I recommend making it the night before so it has time to properly chill.

For a large, shared salad you will need:
6 Spanish chorizo sausages
2kg potatoes
1 bunch of coriander
1 spring onion
Two onions
Two garlic cloves

To start off with, peel your potatoes, cut them into chunks (about 2 inches) and put them on to boil. I always boil my potatoes with a dash of salt to give them some flavouring, garlic salt is my preference. Boil your potatoes until they are tender on the outside but still slightly firm on the inside.

photoPeel your regular onion and garlic cloves before dicing them into small pieces and setting them aside. Next move onto the chorizo. You can cook the chorizo peeled or in its casing, it really only depends on how you want to eat it. If leaving it in its casing, slice the chorizo then cut each piece into quarters. If you are peeling the chorizo, pop each whole sausage into a frying pan and break it up as you go.

Fry your chorizo, onion and garlic together until all are golden brown. This should take about 5 – 10 minutes depending on your heat settings. You shouldn’t need to use oil as your sausage will render enough fat to cook everything without sticking, however if this is not the case add oil as desired.

In the meantime, chop your spring onion and coriander and mix in a bowl. When your chorizo mixture is golden brown, add half of the spring onion/coriander mix to the fry pan and cook until the herbs are warm and have added some more flavour to the chorizo. Turn down the heat and keep warm until your potatoes are fully boiled.

Once your potatoes are done drain them and turn the heat up on your chorizo mix. Add 1/4 of the boiled potatoes into your fried mix and mash them, making sure the potato takes on some of the colouring and flavour of the chorizo.

Finally, add the chorizo mix to your remaining potato chunks and mix together with your uncooked herbs. Place in a bowl and put in the fridge overnight or until your salad has completely cooled.

There you have it, a fancy potato salad or simple and unique hot side during winter. If you want some more greens in your salad, add a bag of mixed lettuce when you’re mixing all your ingredients together. Aside from that, enjoy!

Add mixed salad for more greens, or serve as a meal with salad on the side

Add mixed salad for more greens, or serve as a meal with salad on the side



Viewing all articles
Browse latest Browse all 3

Latest Images

Trending Articles





Latest Images