On 11th & 12th May, This was Dinner…
There has to be an obligatory chorizo dish every so often and it’s even better when paired with cabbage! I’m definitely a fan of the veggies that [most] kids and lots of adults would ‘Urgh’ at!
- Cut up a chorizo
- Thinly slice an onion
- Slice some Charlotte potatoes
- Shred some Savoy cabbage
- Get a tin of chopped tomatoes, a chicken stock ‘cube’, oil & seasoning ready
Fry the chorizo in a pan until it starts to release it’s oil, remove from the pan.
Add the onion with a little oil if required and fry until starting to soften. Add the potatoes and cook for a few minutes.
Pour in the tin of tomatoes with another tin of water and throw in the stock cube and the chorizo. Season, stir well, cover and cook for 15 minutes or until the potato is almost done.
Add the cabbage and pop the lid back on and cook for another five minutes.
Find the original here.
On Tuesday Mr S made a deliciously creamy chicken korma. I’ve never used the creamed coconut before, it’s a lot richer than a tin of coconut milk, that’s for certain. Mr S marinated the thighs in something first but neither of us can remember what.