Wendy Sharpe
Chorizo
- 2 medium potatoes, peeled and chopped into 2-3cm cubes
- olive oil
- 3 medium zucchinis, chopped into 2cm cubes
- 6 stems (or more) fresh rosemary
- 4 teaspoons paprika (hot)
- 2 chorizo sausage (hot), chopped into 2cm cubes
Put the potato in a plastic container and microwave for 4 minutes (turning after first 2 minutes).
While the potato is cooking, heat some oil in a large pan or wok.
Add the zucchini, half the rosemary and 2 teaspoons of hot paprika.
Stir fry quickly.
After about 3 minutes, add the sausage, then stir fry for another 2 minutes.
Add the potato, tossing it all as you go.
Then add the rest of the rosemary and paprika and cover.
Simmer for about 15 minutes, then remove the lid and simmer for 5 minutes.
Serve with a green salad (lots of onion) and yoghurt sauce.
serves 4
Yoghurt Sauce
- 1 cup plain yoghurt
- 1-2 garlic cloves, crushed
- 2 teaspoons honey
- 2 teaspoons ground cumin
Mix together and spoon generously over the Chorizo Special.
serves 4