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el_staplador2017-12-20 08:52 am
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Sneaking in before miss_s_b changes the theme: slow cooker chorizo in sherry
This is one of my favourite things to cook in the slow cooker. I'm posting the recipe as it's meant to be done rather than as I did it, because the changes were borne of necessity and didn't improve it. That said, you can mess around with the quantities without hurting it - e.g. it doesn't matter much how big the sausage is (fnarr fnarr), or whether you get the full 400g of tomatoes.
1 chorizo sausage (200g or so), cut into thick slices
2 garlic cloves, peeled/sliced
250g new potatoes, washed and cut into thick slices
400g cherry tomatoes, halved
2 tbsp dry sherry
1tsp caster sugar
With the slow cooker on High, cook the chorizo and garlic for 30 minutes until the fat has started to melt from the chorizo.
Meanwhile, cook the potatoes - either on the hob in a pan of boiling water, or nuke them in a microwaveable bowl with a dribble of water - for five minutes. Drain.
Add everything to the slow cooker and cook (still on High) for another two hours.
Salt and pepper as necessary. The book says to finish with chopped parsley, but I can never be bothered.
For what it's worth, the changes I made this time were:
- an extra clove of garlic, because it was beginning to sprout. Fine.
- old potatoes rather than new. Not recommended - they started to break up, although the taste was still fine.
- skipped the first step and just bunged everything in together, because I was going out. Not recommended - it meant stuff stuck to the sides.
1 chorizo sausage (200g or so), cut into thick slices
2 garlic cloves, peeled/sliced
250g new potatoes, washed and cut into thick slices
400g cherry tomatoes, halved
2 tbsp dry sherry
1tsp caster sugar
With the slow cooker on High, cook the chorizo and garlic for 30 minutes until the fat has started to melt from the chorizo.
Meanwhile, cook the potatoes - either on the hob in a pan of boiling water, or nuke them in a microwaveable bowl with a dribble of water - for five minutes. Drain.
Add everything to the slow cooker and cook (still on High) for another two hours.
Salt and pepper as necessary. The book says to finish with chopped parsley, but I can never be bothered.
For what it's worth, the changes I made this time were:
- an extra clove of garlic, because it was beginning to sprout. Fine.
- old potatoes rather than new. Not recommended - they started to break up, although the taste was still fine.
- skipped the first step and just bunged everything in together, because I was going out. Not recommended - it meant stuff stuck to the sides.