May 19 2008
Large vat of tasty chilli
Guest post written by Dougal Stanton.
Wednesday night is our “night off”, when tradition dictates we have a drink and cook something a bit interesting for tea if possible. As it happened, Helen was home quite late and too exhausted to enjoy herself much. I think I also managed to knock her for six with a rather potent Mudslide.
- Quick Chilli
So I did this one while Helen sat on the sofa snoozing over Espedair Street. You start off by chopping up a half-length of chorizo sausage, which is about as mouthwatering a job as any meat eating cook could hope for. Obviously, I had to do several quality control checks on that sausage. It would have been simply terrible if we had been using substandard sausage.
I’m sorry for the action-shot (ie blurry) nature of the photos, but I’m obviously a bit cack when it comes to photography. This was before the cocktail, too! After the sausage has sizzled and the mince browned, everything else comes straight from a tin, as is the way with this book, so it was dead easy. The only problem was when I discovered we had very little rice to go with it.
A nice meal: quick and reassuringly spicy. Excellent heated up for lunch the next day, too!
I HAVE to try that.
Asda are currently doing Pork & Chorizo sausages in their Extra Special range, and they are delicious. Especially barbecued!!!!
I love chorizo.
Mmmmm. I’ve just eaten a big ish tea and those sausages still appeal. Nom.
I made this the other night, but wasn’t overly keen on the cinnamon. Will definitely make it again but would leave that out.
Tell me something – what does she mean by chorizo (not the salami type)? I’ve only ever seen it ready sliced (too thin for this recipe) or in a salami-style sausage about an.inch thick and curved over like a horse-shoe shape.
She means the sausage shaped salami one sometimes it’s a horseshoe, sometimes it comes as linked little porkers. I guess she just means not big thin slices. They sell a couple of varieties in Waitrose.
I don’t remember the cinnamon being a dominant flavour. Perhaps you are more sensitive to it than I!