We spent the afternoon flying through the trees on zip lines in the second largest indigenous forest in South Africa doing the Karkloof Canopy Tour. Everyone is hungry so this simple potato and chorizo stew is quick and easy to prepare and just the thing to satisfy hearty appetites on a rather chilly day. I have adapted Nigella Lawsons Chorizo and Potato stew from her How to Eat by adding more chorizo and including chopped red and yellow peppers. 1 tablespoon olive oil 1 onion, finely chopped 660g chorizo, sliced 3 cloves garlic, finely chopped 1 bay leaf 100ml dry sherry 1kg waxy potatoes, halved 3 red or yellow peppers fresh coriander Heat the oven to 200C and boil the kettle. Heat oil on hob in oven proof casserole, add onion and cook for 5 min or till starting to soften. Add garlic, cook for another couple of minutes. Add sliced chorizo, a bay leaf if you have one, the sherry and the halved baby potatoes. Add the roughly chopped peppers. Add water from kettle to just cover, simmer for 10 minutes, taste and season. Put in the oven, uncovered for 35-40 minutes. Scatter with fresh chopped coriander to serve. Some crusty bread to mop up the juices is great but not essential as the potatoes do a good enough job. I have enjoyed a glass of Ken Forresters Chenin Blanc while doing the prep!
Posted on: Thu, 10 Jul 2014 16:39:13 +0000
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