Chorizo and Potato Gem Bravas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp olive oil
250g cured meats*, finely chopped (chorizo and ham/pancetta are more Spanish, but can also work with other salami etc)
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper (or 1 large roasted marinated piquillo pepper), deseeded and finely chopped
½ tbsp smoked paprika
1 tbsp cumin seeds, roughly ground
1 tsp dried thyme
1 tsp balsamic vinegar
2 tsp brown sugar
1 x 400g can chopped tomatoes (14oz can)
½ cup red wine
1½ cups grated cheese (whatever you have on hand is fine, such as mozzarella, cheddar, parmesan)
500g potato gems (aka tater tots) or perhaps some crispy type potato wedges
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Directions: |
Directions:1. Preheat oven to 175C fan-forced (195C conventional)
2. Place a large frypan over medium heat. Add the olive oil and once shimmering, add the chopped cured meats, onion, garlic and bell pepper. Turn heat to low and stir constantly to prevent catching, until the meat has caramelised around the edges (about 5 minutes). Add the cumin, paprika, and thyme and cook until just fragrant then add the balsamic vinegar, brown sugar, tinned tomatoes and wine. Give it a good stir, then turn the heat to low and simmer for about 20 minutes. You want to cook it until the liquid has mostly reduced.
3. Leave it in the pan as long as it is ovenproof, or transfer to a baking dish. Scatter over the cheese in a single layer. Arrange the potato gems on top and pop in the oven for 20-25 minutes or until the potato gems are cooked through and golden on top. If you are not getting the crisp golden top, switch your oven to the broil function (or if separated, pop under the grill) and cook for 1-2 minutes for that super-golden crisp top. Serve immediately. |
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