Saturday, August 15, 2009

Crispy chorizo and new potatoes

Serves 4-6 as part of a selection of tapas
A gorgeous, quick yet satisfying snackette for drinks tonight to get things started...

500g new potatoes, scrubbed
3 (about 300g) cooking chorizo sausages, chopped into 1 cm slices
2 sprigs fresh rosemary, leaves chopped finely
2 tblsp dry Madeira

Boil the potatoes for 8-10 minutes, or until cooked but still firm. Remove from the heat and cool them under running cold water, then cut them in half lengthways on the diagonal and set aside.

Heat a large, non-stick frying pan to hot and cook the chorizo for 2-3 minutes, or until the oils are released. Add the potatoes and rosemary and cook, stirring frequently, over a high heat for a further 2-3 minutes, or until golden and crispy.

Reduce the heat and add the Madeira. Stir and leave to caramelise and brown for a further 2-3 minutes, stirring occasionally.

Serve warm with cocktail sticks, or as a salad.

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