Chorizo, chili and vegetable sauté

Name: Chorizo, chili and vegetable sauté
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 200 g potatoes, peeled and diced; 150 g cabbage, cooked; 150 g chorizo; 1 onion, chopped; 2 cloves garlic, chopped; 1 red or green pepper, deseeded and sliced; 1 red chilli, chopped with seeds in; 1 stick celery, chopped; Salt and black pepper

John A @JohnA

Essex

This was principally another use-up exercise so everything was already in the larder or freezer. I used leftover cooked cabbage but I’d have boiled some fresh first if necessary.

John A @JohnA

Essex

This was principally another use-up exercise so everything was already in the larder or freezer. I used leftover cooked cabbage but I’d have boiled some fresh first if necessary.

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Ingredients

Around 45 minutes including prep

2 servings

1 tbspvegetable oil
200 gpotatoes, peeled and diced
150 gcabbage, cooked
150 gchorizo
1onion, chopped
2 clovesgarlic, chopped
1red or green pepper, deseeded and sliced
1red chilli, chopped with seeds in
1 stickcelery, chopped
Salt and black pepper

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Steps

Around 45 minutes including prep

1

Boil the potatoes until just cooked. As diced, likely to take around 8 minutes.
2

Heat the oil in a largish frying pan. Remove the casing from the chorizo, slice and sauté until properly cooked but not burned. Likely to take 10-15 minutes. Set aside (good idea on kitchen paper to absorb excess oil).
3

Gently fry the onion for 2 minutes, stir in the garlic, chili and peppers and gently fry for a further 2 minutes.
4

Add the celery and cook for 1 minute, gently but thoroughly stirring.
5

Add the potatoes, stir well and fry for 2-3 minutes, turning the diced potatoes to ensure even cooking.
6

Add the cabbage, stir and fry for a further 1-2 minutes until the cabbage is reheated.
7

Return the chorizo to the frying pan and fry for a further 2-3 minutes, stirring to avoid stick and until everything is nice and hot.
8

Taste and season but go carefully as the chorizo might well be sufficiently salty by itself. Serve.

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Cooksnaps

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John A @JohnA

on April 06, 2020 13:54

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.