Tag: chorizo

Categories
Mains Recipes

Summer Greens over Chorizo Hash

It’s the time of year when freshly picked, green summer veg is coming into the ADK Kitchen on a daily basis. French beans, mange tout, cavalo nero, cabbage leaves – they’re all tasty and nutritious, needing just the lightest touch in cooking, usually no more than a few minutes in the steamer basket.

In a continuous challenge to find new, tasty ways to serve up this delightful produce, this dish sees it generously topped over sweet potato and chorizo hash. The spicy, saltiness of the hash complements the natural simplicity of the veg, while the scent, and the bright orange and red underneath that summer garden green, ensures this is a feast for all the senses.

Servings

A main meal for 2.

Timings

20 mins to prepare/cook.

You Will Need

  • 1 medium to large sweet potato
  • around 20 French beans, ends trimmed, and cut into 3cm pieces
  • 4- 5 cabbage leaves, cut into shreds
  • a knob of butter
  • 225g spanish chorizo ring, sliced
  • 1 onion, chopped
  • 1 red pepper, chopped
  • a few splashes of tomato passata

Method

  1. Peel the sweet potato and cut into 1 – 2cm chunks. Place in a saucepan of water and bring to the boil. Reduce to a simmer.
  2. After 5 mins, place the beans and cabbage in a steamer basket and put it on top of the saucepan. Bring the water back to the boil then reduce to a simmer again. Cover with a lid and leave to simmer for 10 more mins.
  3. Meanwhile, put the chorizo, onion and pepper in a frying pan and stir over a medium heat. There is no need to add oil, garlic or spices as the chorizo already contains everything required!
  4. When the sweet potato has boiled, drain it and mash with the butter. Tip into the frying pan with the passata. Turn up the heat and stir in – you want the liquid to begin to evaporate and get some of the underside pieces crispy and charred.
  5. When cooked to your desired texture, mound the hash up on 2 plates. Take the greens from the steamer and plonk them on top. It should all look as in my photo at the top of the post.

Customise it!

Basically, anything green and seasonal goes here – broad beans, runner beans, garden peas, mange tout, cavalo nero etc will all look and taste great.

Staying on theme for the next track on the ADK Playlist, I did toy momentarily with the New Order track Everything’s Gone Green (it being an apt description of the ADK Kitchen table these past few days). However, I’ve plumped in the end for one of many tracks I love by Scritti Politti (the lead singer being the very talented Green Gartside 🙂 ). Here they are with Boom! There She Was.

Categories
Mains Recipes

Sweet Potato, Kale and Chorizo Hash

This is a great midweek meal when the nights are closing in, and a dish that I find irresistible! I love the smell and crackle of the chorizo as it sizzles in the pan, and the vivid, contrasting colours. The bright orange of the sweet potato, and freshly picked green kale from the garden, combine to make this autumn on a plate.

Servings

This is a meal for two.

Timings

15 – 20 mins to prepare.

You Will Need

  • 400g sweet potatoes, peeled and chopped into chunks
  • 20g butter
  • about 80g fresh kale (for me this was 8 or 9 leaves)
  • 1 onion
  • 1 red pepper
  • 100g chorizo
  • 400g can of chopped tomatoes

Method

  1. Put the sweet potato chunks in a saucepan and bring to the boil. Reduce to a simmer for 15 mins.
  2. Chop the kale leaves into strips and place in a steamer over the saucepan. They will soften in the steam from the sweet potatoes as they cook.
  3. Separately, in a frying pan, add the onion and red pepper, chopped, along with slices of the chorizo. There is no need to add any oil or spices, as the chorizo will provide all the oil and flavouring you need.
  4. After 5 mins, add the chopped tomatoes to the frying pan and stir in.
  5. When the sweet potato has cooked, drain it and mash with the butter. Add it to the frying pan, along with the steamed kale.
  6. Give it all a good stir in the frying pan and turn up the heat. Turn the mixture over a few times with a broad spatula – you should try to get some parts of the hash crisped and browned. Serve when it has reached a level of charred-ness that suits your tastes!

Customise It!

Stick to the core of sweet potato, kale and chorizo, but beyond this add in other veg you like. Garden peas or sweetcorn would be fine, for example.

You can use any good chorizo sausage. The one I used is a British-made variety from the Cotswold Curer (see photo). I picked this up at Warwick Food Market when I was in the West Midlands for the Commonwealth Games, back in the summer.

Whatever chorizo you use, remember this is a hash – switch up the heat, get that spatula in there and make sections of it nice and crisp by flipping over and over.

Just like my favourite track from Hot Chip – the latest addition to the ADK Spotify Playlist: