Posts tagged chorizo

Spicy Meat Gumbo

M

y word. I’m quite ashamed I’ve never shared this recipe before. According to the date scribbled in the front page of this cookbook, I received Jamie-O’s ‘America’ in 2009.

Dear Jess, To a future “Masterchef”! Happy Christmas 2009. All our love Mum & Dad xxx

I wonder if the quotation marks were intentional or ironic…I am my own interpretation of a Masterchef !

Anyway, I made this spicy meat gumbo back when I was at school for group of friends and it was incredible. Shamefully I then forgot about it until recently when I threw it together for some friends. I think my husband fell in love with me all over again to be honest. Its become a dish we can’t believe we’ve lived without! I haven’t changed much to the original version, which I’ll happily admit you’ll find in “Jamie’s America”. page 97, Louisianna.

Serves 4 (hungry adults)

Serve with – fluffy rice or toasted sourdough for mopping

  • 6-8 chicken pieces on the bone (I used 3 thighs and 3 drumsticks but they were small).
  • 250g fresh chorizo (fresh here meaning uncooked. This is the game changer so don’t go for the cured chorizo ring – for example, these are ideal), thickly sliced.
  • 4 rashers of smoked bacon, chopped
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 sticks celery, chopped
  • 4 garlic cloves, chopped
  • 500g (or 2 large) sweet potatoes, chopped
  • 3 tbsp plain flour
  • 1 heaped tsp smoked paprika
  • Sprig thyme, leave picked
  • Sprig rosemary, leaves picked
  • 1 chicken stock cube
  • Spring onions – chopped to serve
  • Coriander – chopped to serve
  1. Preheat the oven to 180 and get yourself a large casserole dish.
  2. Heat the casserole dish to a medium heat over the hob and add a splash of olive oil. Season the chicken pieces and brown on all sides for only about 5 minutes.
  3. Add the chopped chorizo and brown for a few minutes with the chicken.
  4. Remove the meat from the pan and set aside keeping all the lovely juices in the pan.
  5. Turn the heat down a bit and add the onion, celery, peppers and seasoning and gently soften for about 8 minutes or so until soft.
  6. Add the garlic, paprika, thyme and rosemary and stir well for a few minutes.
  7. Add the flour and coat all the vegetables in it. The flour will absorb all the lovely juices. You can now cook this gently for a few minutes as everything goes nice and golden brown. Careful it doesn’t stick.
  8. Add the potatoes, chicken and chorizo back into the casserole dish and mix.
  9. Add the stock cube and then add enough boiling water to just cover the chicken so it is all submerged and can cook nicely.
  10. Bake in the oven, lid off, for about 45 minutes to 1 hour until the chicken is starting to fall off the bone and the sauce is thick.
  11. When ready, use some tongs to remove the chicken pieces out the dish. Use some forks to tear the hot meat from the bones on a chopped board and add the meat back into the stew. Discard the bones.
  12. Stir through some of the chopped spring onions and coriander and scatter over the rest.

Serve with some steaming fluffy rice or some big chucks of fresh bread to mop up the juices!

Glamorous Little Gems & Chicken

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ts been one of the hottest days in London and I’m wishing I was anywhere else. Regardless if this is a “technically” true stat, for me, an outrageously and inhumane (#dramaqueen) commute home on a train only partially cooler than an incinerating furnace left me feeling like a spit roast chicken…without the delicious golden skin (which we all know is the best part). I power walked home with nothing but a swimming pool and a cold beer on the mind. To do just that. I love it when a plan comes together. After a refreshing lengths session in the local pool with the lane to myself and only one drifting plaster in sight I counted this as a good exercise sessions (it is also Thursday…most people have better things to do). I was feeling energised, refreshed and ready for the start of my evening round 2. Beer on the mind I wondered aimlessly around Co-op. Again, depressing for a Thursday evening I know. Inspiration at a stand still.

I’m convinced some of my favourite recipes are created out ofspontaneity and the need to EAT! And tonight, I was in one of those rare moods where (yes I’ll admit) I just want to eat and don’t care to much for the show business of blogging and aesthetics. Needless to say….I inevitably eyed up my camera as I always do as the meal was coming together and…well here you are. Thursday evenings creation. I am, if you are keen to know, enjoying a cold beer as I write this. I likely won’t be proofreading so please don’t be that ‘helpful’ reader who comments to advise of my grammatical errors….

Ingredients (Serves 2)

  • 4 chicken thighs, deboned
  • 8 slices thin chorizo
  • 1 large garlic clove, diced
  • 2 little gem lettuces
  • Handful flat leaf parsley, chopped
  • Parmesan cheese
  • Zest 1 lemon
  • Two large handfuls breadcrumbs
  • Sunflower oil
  • Lemon juice & yoghurt to serve (optional)
  1. Preheat the oven to 200°C. Start by deboning the chicken thighs as most come sold with bone in. Easiest way is crudely with a pair of scissors. Heat a frying pan until hot. Season the skin side of the chicken well and then fry skin side down until really crisp and golden (like that spit roast…).
  2. Place the 8 slices of chorizo in a baking tray. When the chicken skin is temptingly crispy, seal the flesh side in the pan by flashing it on the heat before placing on top of the chrizo slices skin side up and putting the tray into the oven for 20 minutes.
  3. Meanwhile, heat the frying pan again and add a little oil. Fry the breadcrumbs and the diced garlic until golden and crisp, set aside in a large bowl.
  4. When the breadcrumbs have cooled slightly, to the bowl, add the lemon zest, as much finely grated parmesan as you like, the finely chopped parsley and some good seasoning.
  5. Heat a griddle pan or the same frying pan again and add a small splash of sunflower oil. At 5 minutes before the chicken is ready, halve the little gems, discarding any tatty outer leaves, and char these cut side down for a few minutes until just beginning to soften and the outside is golden (these are ideally done charred on a BBQ but a griddle works well. I actually did mine using a frying pan so this is also fine and effective). Remove from the heat.
  6. To serve, place the crispy chorizo on a plate and top with the chicken. Serve with the little gems scattered generously with the breadcurmb/cheesy crumb.

A cooling lemony yoghurt works well here drizzled over the little gems to add some clean acidity as most of the elements here are greasy. Some freshly boil peas also add a nice clean taste and addition. This also works well as an excellent side dish to many other proteins and salad. The textural contrast is the best!

Chorizo & Butterbean Stew

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his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers.  Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 400-500g chopped tomatoes (1 can or carton)
  • 150g chorizo, diced/cubed
  • 1 tbsp fennel seeds, light toasted then crushed
  • 1 x can butter beans, drained
  • Bunch basil and parsley, chopped
  • 1 lemon, zest
  • Salt and pepper
  • 2 x sea bream or a white fish fillet of choice.
  1. Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
  2. Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
  3. Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
  4. Simmer until reduced a little for 5 minutes or so.
  5. Add the drained butter beans and heat through.
  6. Simmer until reduced to a stew like texture. Taste and season as needed.
  7. Finally add the lemon zest and herbs and stir to combine.
  8. Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)

Mediterranean Roasted Potato Salad

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ith a holiday on the horizon it was time to use up the rest of the ingredients littering my fridge…I love this challenge.

Thats where the excellent ingredients that Odysea Greek produce come in handy – and ironically it was Greece where I would be destined for! Odysea sent me a glorious box of their devious samples last year and from this I have savoured some store cupboard gems, waiting patiently in the back of my cupboard until called upon and ready to pack a punch when called to the spotlight.

This salad was a mixture of fridge leftovers combined with a few cheeky purchases and of course, some glorious Greek flare. I used Odysea’s ‘Sun Dried Tomato Meze’ – a mixture of tomatoes, capers, and olives chopped roughly and combined in a gloriously flavoured oil. Similarily you can use the former ingredients alone and combine in your own combination but since Odysea did it so well, I figured I’d use their convenience pre-holiday….

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his makes one large chunky roasted salad but feel free to sub in other ingredients to your taste. Serves around 2-3 as a side dish. I served mine with a lovely fillet of grilled sea bass, but some steamed or roasted cod with lemon and parsley would also be delicious.

Ingredients (Serves 2-3)

  • 2 large potatoes, chopped
  • 1 x packet green beans
  • 3 spring onions, chopped
  • Bunch flat leaf parsley, chopped
  • 1 lemon, zest and juice
  • 6 x large sun dried tomatoes (chopped), 1 handful olives (chopped), 1 tbsp capers OR 4 tbsp ‘Odysea Sun-Dried Tomato Meze
  • 10 slices thin chorizo OR 1/2 ring chorizo sausage, sliced
  • 2 handfuls rocket leaves
  • Olive oil
  1. Preheat the oven to 220°C.
  2. Start by par boiling your potatoes for about 10 minutes until just tender. Drain, shake in a pan to rough the edges and then tip into a roasting tray. Season and drizzle over a generous coating of olive/sunflower oil. Roast in the oven for about 30 minutes until golden and crispy.
  3. Meanwhile while they roast, par-boil the green beans for a few minutes. Drain and cool them under cold water.
  4. Chop the spring onions, parsley and combine in a large mixing bowl with the  cooled beans, lemon zest, sun dried tomato mixture and season.
  5. Pan fry the chorizo in a dry frying pan until crispy.
  6. Once the potatoes are ready, remove from the oven. Top into the salad bowl with the beans and herbs. Add the chorizo.
  7. Finely, just before serving, add the rocket leaves and squeeze over the juice of half the lemon.
  8. Serve!

 

‘Mini’ Chorizo Scotch Eggs

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call these ‘mini’ as when referencing a Scotch egg these quail egg equivalent would be considered small which made them the perfect canapé for our New Years Eve party! After a long festive week of cooking for the family and indulging in experimenting in our family kitchen and fully stocked fridge, I was pleased to know that the dinner party I was to be a guest at required me to put down the oven gloves and simply bring a bottle of fizz! However it wasn’t long before I was tasted with canapés! I usually don’t bother with the faff but not one to let a challenge go, I wanted something that would get the guests excited!

I’ve also never jumped on the ‘gooey-in-the-middle’ Scotch egg band wagon. These days you can’t call yourself a Gastropub without proudly and confidently sitting a gooey scotch egg at the top of your bar snacks menu. But since I wanted to make a little extra effort I thought I’d give them a go! I know you won’t believe me when I say it but they are actually really simple to make! They do require some effort but what else was I to do on New Years eve day when the dinner was being prepare elsewhere?

Three simple steps and you’re done. I also made cheese and pineapple on sticks. No recipe required, and no ‘steps’….but caused equal excitement. Who knew?

Makes 12

  • 12 quails eggs (at room temperature)
  • 6 chorizo sausages
  • 2 eggs, beaten
  • 2 handfuls plain flour
  • 150g breadcrumbs
  • 1 litre vegetable oil.

Step 1 – Boil the eggs:

  1. Bring a large saucepan of water to the boil. Gently add the quails eggs and boil for exactly 2 minutes. Drain and run under cold water immediately until the shells are cool to touch.
  2. Tap each egg to break the shell (you can be rougher than you think with these but don’t be too heavy handed) and remove the shell. This can be easier under running water. TIP – when you remove the shell, there is a thin clear membrane beneath the covers the white. If you can get under this, the shell can be removed much easier, sometimes in one go!

Step 2 – Coat the eggs:

  1. Remove the meat from the sausages skins and combine in a large bowl.
  2. Take golf ball sized portions (or divide your meat by 12) and flatten on the palm of your hand into a large disc about 6 cm wide. Place one of your eggs in the middle and wrap the meat around it. This can be fiddly but just ensure its covering the egg. Once wrapped around you can mould it in your hand.
  3. Repeat with all the eggs, setting aside on a plate when done.
  4. Place the flour, beaten eggs and breadcrumbs each in their own bowl.
  5. One at a time, roll the eggs in flour then egg, and finally a good coating of breadcrumbs, moulding in your hand (you can be rougher here) until coated well.
  6. Repeat to finish and set aside on a plate and refrigerate until needed.

Step 3 – Cooking the Scotch eggs:

  1. Preheat the oven to 180°C.
  2. Take a large saucepan and add the oil. Heat on a high heat until hot. Test it by adding a piece of cubed bread. If it sizzles and begins to turn golden, the oil is ready. You’re aiming for 180°C so if you have a thermometer use this. (Alternatively if you have a deep fat fryer, heat to 180)
  3. In bathes of 3-4 (depending on your pan size) lower the eggs into the oil and fry for about 4 minutes by which time your egg should be golden and cooked through. TIP: If you can’t gauge the temperature of your oil and they turn golden too fast before the meat is cooked (like mine) remove from the oil when golden and place in a baking tray and finsih cooking in the oven for about 15minutes.
  4. Drain each egg on kitchen towel to absorb any oil and leave to cool

When ready to serve, scatter with sea salt, slice in two if you wish or if you can manage, each whole dunking into some decedent lemon mayonnaise before hand!

 

 

Ricotta Gnudi with Chorizo and Peas

Jess - Gnudi5Jess - Gnudi7

T

hese little gnudi pillows are a lighter take on the chewier gnocchi – a potato based recipe –  and instead use creamy ricotta and very little flour to form a creamy and lovely textured equivalent. Historically they are known in Italy as ‘naked’ ravioli. Use your imagination….these ones however are clothed in a simple buttery lemon sauce. A delicious end to whats been a temperamental June weekend. Glorious sun one minute and torrential rain the next. Since the gardens and parks are in full green bloom with all the nourishing rain, a dinner inspired using fresh summer vegetables here makes them not an addition to the gnudi main event but an equal partner.

This recipe is speedy to knock up especially once you’ve fried the gnudi. Simply toss together the blanched vegetables in some buttery lemon and voila…you have a perfect summers meal!

Feel free to use any range of vegetables. Sliced blanched asparagus would be glorious here when in season perhaps with pancetta instead of chorizo. Or try string in some last minute wild garlic leaves, basil or mint.

Serves 2

Gnudi

  • 250g  ricotta cheese
  • 60g plain flour
  • 1 large egg, beten
  • 20g finely grated parmesan (plus more for garnish)
  • Grated zest 1 lemon
  • Salt and pepper

Sauce

  • 1/2 lemon
  • 100g peas
  • 100g broad beans, podded (or any other summer green veg enough for 2)
  • 100g chorizo, sliced on the diagonal
  • 40g unsalted butter
  • Handful chopped chives
  1. Begin making the gnudi. Combine all ingredients into a bowl and mix until well combined.Jess - Gnudi
  2. Tip out onto a floured surface and roll into a log shape (as thick as you like). Add a little more flour if needed. The texture should come together and not be wet but it will be very soft and pillowy like dough. Quite fragile.
  3. Chop into gnudi pieces (mine were about 2 inch long) and place on a tray until ready to cookJess - Gnudi2
  4. Bring a pan of water to the boil and blanch your vegetables of choice and then drain and set aside.
  5. Using the same pan, season the water and poach the gnudi for a few minutes. They will rise to the surface and float once cooked and ready. When this happens, use a slotted spoon to drain and place on a lined tray. Keep the water for the sauce.
  6. Heat a frying pan and add half the butter and a little oil. Heat on a high heat and then fry the gnudi until golden brown all over. Place on a warm plate and keep warm once golden.
  7. Jess - Gnudi3
  8. In the same pan, add the sliced chorizo and fry just until beginning to crisp.
  9. (You need to now work quickly to prevent the vegetables decolouring). Add the vegetables – peas and beans – to the chorizo in the pan and season.
  10. Next add in the rest of the butter and stir to emulsify the sauce. Add a splash of the gnudi poaching water.
  11. Simmer and then add the gnudi to the mixture and warm through and coat in the buttery juices.
  12. Finally, when all warmed through, squeeze over the lemon juice and the chopped chives.
  13. Serve in deep warm bowls topped with any reserved chopped chives and some more grated parmesan

Jess - Gnudi4

 

Spanish Lamb Shanks

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adore slow cooked dishes especially as it usually involves a a budget friendly cut such as lamb shanks. My favourite way to cook meat, besides the barbeque obviously…But while the first May bank holiday weekend delivered us a beautifully sunny and fresh evening, the morning hadn’t been as promising for a barbie. My sodden raincoat and squelching trainers sat drying in the sun were evidence enough. With not much time in my working week to knock out a slow cooked creation, the bank holiday offered the perfect opportunity. So a slow cooked, tender, succulent lamb shank in a glossy, sticky sauce studded with manly chunks of chorizo and vege was a definite good alternative. Scattered with fresh mint served on some creamy silky parsnip mash we went to bed with happy stomaches. Oh and we might have finished the meal with some bank holiday brownies. Ahem….

Serves 4

  • 4 lamb shanks
  • 300ml hot beef stock
  • 350ml red wine (Rioja is suggested)
  • 200ml balsamic vinegar
  • 4-6 garlic cloves
  • 2 bay leaves
  • Handful of fresh rosemary, leaves picked
  • 125g chorizo, sliced
  • 1 red onion, cut into wedges
  • 2 carrots, sliced into chunks horizontally
  • Fresh mint to serve
  • Olive oil
  • Freshly cracked black pepper and salt
  1. Preheat the oven to 150°C. Heat a large casserole dish on a medium high heat and add a good splash of olive oil. Season the lamb shanks well and brown on all sides in the pan until golden and crisp in places then remove to a plate.
  2. Using the same pan, heat the wine and vinegar and boil for about 5 minutes to simmer off the sharpness of the liquids.
  3. Add the bay leaves, rosemary, some seasoning and the hot stock. Peel the garlic cloves and crush lightly with the back of a knife. Finally add these and the lamb shanks submerged in the liquid.
  4. Place in the oven for 2 hours with the lid on.
  5. After 2 hours, remove from the oven and baste. Add the chopped onion, carrot and chorizo and turn the oven up to 180°C. Remove the lid and place in the oven for a further hour to brown and reduce the sauce.
  6. After this time the meat should be deliciously tender and falling off the bone. Remove the dish from the oven. Place the lamb shanks onto a warm plate and cover with foil while you deal with the sauce. Bring the liquid to a boil on the hob and simmer for about 5-10 minutes to reduce and thicken the sauce (Add 1 tbsp of cornflour mixed with 1 tbsp of cold water if needed and whisk this in to thicken further). Taste and adjust the seasoning.
  7. Place the lamb shanks back in the glossy sauce and pop in the oven to keep warm while you prepare the side dishes. I served mine with creamy parsnip mash and purple sprouting broccoli.

Serve one shank per person in a warm bowl a top some creamy mash with some vege and sauce. Scatter over some fresh mint and enjoy!image

WINE: Nothing seems more appropriate here than a native Spanish vino and something substantial to complement the lamb. Try a Rioja such as the La Rioja Alta, 2008 Viña Alberdi Reserva available at Armit Wines.

Jess - Rioja Alta

Chilli Corn Soup

I’ve been creating a lot of soup recipes recently. Its such a fantastic way of getting your greens and vegetable into your diet. And with the chilly weather recently, I’ve found myself lunching on soup nearly everyday! So some variation was in order. I churn out the same old soups, for ease, taste and price. But with a little thinking time I’ve tried to come up with some more original ideas to keep lunch times more interesting.

Like my quick pea and mint soup this is another super speedy soup that can be made in about 15minutes. Its so full of flavour and punch for such a quick recipe! While served simply as it is its great for a quick or light lunch it can be bulked up by adding some raw king prawns while you heat it through or with more chunks of hot fried chorizo for more of a hearty chowder style. I’ve also been known to crush a handful of cheese laden nachos on top too….and on the side….and errr….as a second course on those chilly nights. Its improtant to keep warm you know.

(This is a chunkier and spicier sweetcorn soup to the velvety creamed corn soup version here)

Serves 4

  • 4 spring onions, chopped including green tops
  • 1 large garlic clove
  • 1 red chilli – as hot as you can handle
  • 1 tsp chilli flakes
  • 2 cans sweetcorn (net drained weight about 520g or the same weight in frozen corn)
  • About 500ml hot stock
  • 1 lime, zest and juice
  • Large bunch chopped coriander, stems reserved
  • To serve – Lime yoghurt, soured cream fried chorizo, prawns etc
  1. Heat a splash of oil in a sauce pan. Fry the spring onion lightly until softened then add the garlic and chilli and fry for a few minutes.
  2. Add the sweetcorn to the pan along with the chilliflakes and coriander stems and turn up the heat.
  3. Add just enough stock to cover the corn so there is enough for it to simmer in the liquid. Bring to the boil and simmer gently for about 5 minutes.
  4. Blend with a hand blender adding as much stock as you need to obtain the consistency you want. Grates in the zest of the lime and squeeze in the juice. Add the coriander and blend again.
  5. Serve topped with e.g. fried chorizo, fried prawns, lime yoghurt a drop of chilli oil OR…. all of the above!

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Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

 

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This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

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Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

  • 2 cod fillets
  • 2 Large handfuls of breadcrumbs (About 30-50g)
  • Bunch flat leaf parsley
  • 1-2tbsp extra virgin olive oil
  • 1 large garlic clove, crushed
  • 4 oz Puy Lentils
  • 1 tbsp balsamic vinegar
  • About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
  • 50g chorizo, chopped into chunks
  • Handful chopped mint
  • Green beans to serve
  1. Begin by simmering the lentils for about 18-20 minutes until tender
  2. Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
  3. Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets  skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
  4. When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
  5. Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
  6. Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
  7. When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
  8. Serve with buttered and minty green beans if you like!

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Spring Supper (Seabass, minted pea puree, roasted parsnips, chorizo)

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Finally the evenings are getting longer and the evening light is perfect for photography and dining in the sun (not warmth quite yet unfortunately). Home to the countryside for Easter weekend and the warm days continued. Good Friday called for good food. Naturally. This dish seemed to personify the start of spring and a spring cleaning of the diet and lifestyle. Except if you’d given up chocolate for lent that is. You folks will probably be in a cocoa comma still….this dish may help?

Serves 2

  • 2 seabass fillets
  • 250g peas
  • Handful mint leaves
  • ½ lemon, juice
  • Large knob butter
  • 100g chorizo, chopped
  • 2-3 parsnips, peeled and sliced
  • 4 tbsp grated parmesan
  1. Parsnips – season well and coat in olive oil. Roast at 200°C for 25-30 minutes until tender and crisp.
  2. Parmesan wafer – Line a baking tray with non stick parchment and spoon the parmesan into a cookie cutter to form a circle – don’t be tempted to press the cheese down as it will melt on cooking. Bake for 5 minutes at 200°C until melted and golden. Remove from the oven and leave to cool before peeling gently from the parchment.
  3. Minted pea puree – boil the peas with half the mint leaves for a few minutes until soft. Drain while reserving the minty cooking water and tip into a food processor. Add a large knob of butter, salt and pepper, the fresh mint leaves, lemon juice and blend to a puree. Add some of the reserved cooking water a bit at a time to thin it down until you reach the desired consistency.
  4. Chorizo – heat a frying pan until hot. Fry the chorizo in the dry pan until it starts to release its oily juice and crisp up. Keep warm.
  5. Seabass- season the seabass fillets well making a slit in the skin side to stop it curling up on cooking. Coat in a light drizzle of olive oil. Heat a frying pan to a medium-high setting and fry the seabass fillets, skin side down, for about 3 minutes until crispy skinned and mostly cooked. Turn for the final minute to finish the cooking and squeeze with a splash of lemon juice.
  6. Top serve – lay the roasted parsnips on the plate and spoon on some pea puree. Top with the seabass and spoon over the chorizo and drizzle with some of the oils. Complete with the parmesan wafer!

Delicious served with a chilled glass of Italian, Puglian Verdeca. I had the pleasure of working at a recent event with the producer – Masserai Li Veli. Delicious. humble and organically produced wines. See here for where to buy some!

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