Today is Mother’s Day. Time for us mums to put up our feet, grab a book and have 10 minutes to ourselves in the middle of the day whilst treats are bestowed on us. Yes? Well that’s the theory. In reality I have friends who cooked their own Mother’s Day lunch today and even though Dan and our eldest were cooking lunch for me I used the time to sort the washing, not sit and read. I think I have lost the art of daytime relaxing and I’m guessing I’m not alone?!
This is the starter they made for me, and I have to share it with you, and you have to try it. It really is very good. It’s a straight out of their heads success and I wrote it down pronto before they could forget the recipe.
The chorizo they used is the cooking variety which comes as tiny little sausages, slightly shorter and plumper than a cocktail sausage. They have a softer texture and a fresher taste than cured chorizo and they are soooo moreish. They contain quite a lot of fat so you don’t need to add any to the pan, just turn the hob on, chuck the little beauties in, and watch them sizzle. I usually pour out any unwanted fat but, believe me, none of this fat is unwanted. It all adds to the flavour and will mean you end up with a lovely rich tomato sauce. My only warning to you is that you should only cook the amount you need. Any ideas of keeping this in the fridge for later will evaporate as soon as you take your first bite.
This recipe contains fresh tomatoes. If you want to skin them then feel free. You just cut a little cross in the base of each fruit, pop them in a bowl and pour some boiling water over them. After around 30 seconds remove them, put them in a bowl of cold water to cool them, then peel the skin off starting at the cross on the base. I tend not to bother to peel my tomatoes, as long as they are diced up nice and small, as the skin doesn’t bother me.
All you need to serve this up with is some sliced, freshly baked ciabatta and a nice glass of wine although the addition of a big green salad would take it from starter to light dinner.
This one is dedicated to all you wonderful mums out there!
Quick and Easy Chorizo and Tomato Stew
Try hovering over the serving size to change it to your needs!
- 12 mini chorizo
- 10 fresh ripe tomatoes diced into 1cm dice
- 1 tablespoon tomato puree
- 1 teaspoon sugar
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- salt to taste
- Diagonally slice the chorizo in half using a sharp knife. Add them to a non-stick pan over a low heat. As the fat is released you can turn the heat up. Cook for 5-10 minutes until the chorizo are just beginning to colour.
- Add all the remaining ingredients except the salt, cover and simmer over a medium heat for about 10 minutes. As the tomatoes begin to break down, feel free to remove the lid if the sauce is too thin for your liking. You are aiming for a sauce that covers the back of the wooden spoon.
- Taste and salt to your liking, serve and enjoy.