SAUSAGE, CHORIZO AND SHERRY CASSEROLE - DELICIOUS. MAGAZINE
This weeknight winner, sausage chorizo and sherry casserole, uses Spanish ingredients – chorizo, padrón peppers, and more than a nip of sherry – to make a casserole with class. Alternatively, use chorizo in this quick, one-pot stew.
Provided by Jen Bedloe
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a large shallow hob-safe casserole over a medium-high heat, add the sausages and chorizo and fry, turning, to brown all over. Transfer to a plate.
- Add the onion, garlic and peppers to the oil left in the casserole, then fry over a medium heat for 8 minutes until softening and lightly golden.
- Add the sherry to the casserole, let it bubble for a couple of minutes, then stir in the membrillo/honey, tomatoes, stock, bay leaves, half the parsley and the sausages and horizo. Bring to a fast simmer, then cover and transfer to the oven. Cook for 30 minutes, then remove the lid and cook for 10 minutes to reduce the sauce.
- Remove and discard the bay leaves, then taste and season with salt and pepper. Sprinkle over the remaining parsley, then serve with your choice of carb.
Nutrition Facts : Calories 360kcals, FatContent 24.2g fat (8.4g saturated), ProteinContent 25.4g protein, CarbohydrateContent 8.9g carbs (6.1g sugars), FiberContent 2.7g fibre
CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES
Total Time 20 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre
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