I used to think that chorizo was like salami: just a cured, salty sausage. Then I discovered that you can get a fresh version that is cooked just like any sausage, but with that trademark paprika hit. Match it with garlic or spuds, as I have in this recipe, or use it with squid – there are plenty of options.
- 2 medium Dutch cream or other waxy potatoes
- olive oil
- 2 fresh chorizos
- 2 oregano sprigs, chopped
- 2 tbsp apple cider
- splash of cider vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the potatoes and boil in lightly salted water until just tender. Drain, then dice into fairly small pieces.
Heat a generous glug of olive oil in a medium frying pan over medium heat and add the potatoes.
Halve the chorizo lengthways, and then slice into half-moons, about 1 cm thick.
Add the chorizo to potato and gently fry, tossing occasionally, for about 15 minutes, or until the chorizo is cooked and browned. Add the oregano and apple cider. Stir through and cook for further 1–2 minutes.
Finish with a splash of apple cider vinegar to cut the richness. Serve immediately with crisp apple cider on the side.
Also try Matthew Evans' baked red capsicum with chorizo and egg.