02 June 2011

spiced potatoes with chorizo & cavolo nero


I was thinking of a story to tell you for this post...

Can't think of a story.

Was thinking perhaps I'd start with something clever, or witty...

No hope in hell.

Digging deep.  And comin up with nothin.

But I really, really wanted to share this yummy dinner idea with you.  So I'm just going to keep it simple for a simple meal idea.

This dish is not clever, nor is it original.  Seriously.  In fact, it was inspired by someone else's blog.  But it was so marvelously yummy that I had to share it with you.



If you come across some cavolo nero, buy some and make this dish.  Cavolo nero ticks every box in looks, taste and nutrients.  If you like spinach and kale, you'll like this.  I'm sure of it.  Unless you have some weird aversion to gorgeously coloured green vegetables.  Or generally to any vegetable.  (Then why are you here??!)






Its a super easy dish to make for a weekday night and a great one to share with flatties.

For a vegetarian option - substitute the chorizo sausages for vegetarian ones, firm tofu pieces or tempeh.

And for those of you who don't have a stomach for spicy food, the curry that's used to season the potatoes really only adds a bit warmth to them and makes them smell soooo fragrant.  You can get really mild curry powder in the supermarkets nowadays anyway, so be a bit brave and try not to leave it out!



Spiced Potatoes with Chorizo & Cavolo Nero
Inspired by this dish by Joy the Baker (but ended up looking nothing like it except for the use of fennel seeds with the sausages and potatoes!)
Feeds 3-4 people, depending on appetites.

INGREDIENTS
4 large potatoes (try Red Jackets, they’re great for this), cut into medium sized wedges, skin on
1 tbsp curry powder (mild will do just fine)
1 tbsp paprika
1 tsp salt
2 tbsp extra virgin olive oil
Cracked pepper

1 onion, chopped into medium chunks
2 cloves of garlic, minced
1 large red pepper (capsicum), cut roughly into medium chunks
2 tbsp extra virgin olive oil

6-8 chorizo sausages (or any other sausages you like), sliced at an angle at about ½ inch thick
1 tsp fennel seeds

2 large bunches of cavolo nero, remove all tough stems and very roughly chopped
1-2 tbsp extra virgin olive oil
Salt to taste

  1. Preheat oven to 200C / 400F.
  2. Place the potatoes, seasoning and olive oil in a large bowl and mix well. Use your hands and toss everything together - much easier! 
  3. Lay seasoned potatoes in a large roasting tray/dish and roast in the oven until potatoes are cooked through, browned and slightly crispy at the edges.
  4. Once potatoes are done, turn the oven off and leave the potatoes in the oven to keep warm. 
  5. Heat 2 tbsp of the olive oil in a large fry pan (preferably a heavy-based one) on medium heat and fry the onions until soft and translucent. Add the garlic and fry for a minute.
  6. Then add the red peppers and cook until just soft (don’t overcook them) and the garlic smells fragrant (slightly browned, but not burnt!). 
  7. Remove the cooked onion mixture into a bowl and set aside. Leave any olive oil left from frying the onion mixture in the pan to cook the sausages next. You won’t need to add more oil as some of the fat in the chorizos will render in the cooking process. 
  8. Still over a medium heat, add the sliced sausages to the pan and fry them until cooked through and lightly browned. Add the fennel seeds towards the end and fry for a minute or so to release their oils.  There’ll be some caramelisation (burnt bits) at the bottom of your pan – don’t worry about it at this point. Remove the cooked sausages into the same bowl that you’ve got the onions in. 
  9. In the same pan, heat 2 tbsp of the olive oil and cook the cavolo nero for two minutes.
  10. Then add 2 tbsp of water to the pan to deglaze the bottom of the pan from the brown caramelised bits from frying the sausages earlier. Continue to cook the cavolo nero until soft and just cooked. (Cavolo nero doesn’t wilt as quickly as spinach and will take a few minutes, but don't overcook it). Salt to taste. 
  11. Add the onions and sausages back into the pan of cavolo nero and heat the entire mixture through. 
  12. Take your potatoes out from the oven and add the onions and sausages to the roasting tray/dish. Quickly toss to mix everything up. Dish out and serve warm.


5 comments:

  1. I love cavolo nero, my favourite brassica! I have just planted it in my garden, but it is nearly Winter here in NZ and I don't know how long it will take to grow :-(. It is only abut 3 cm high now... I'll keep it warm and hope for the best :-)

    ciao
    Alessandra

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  2. PS
    I have started a blog roll of NZ blogs (separate from other blogs), let me know if you like me to include your blog :-)

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  3. Marry me!!! Then I'll get the seconds!!!!

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  4. This looks gorgeous Shirleen!!! Have wanted to try cavolo nero for AGES. Not sure if we can get it down here in dunners tho...reckon you could substitute silverbeet? Or would spinach be closer in taste? :)

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  5. Ciao Alessandra - I'd love to be included in your NZ blog roll! That's very lovely of you to do so. Check out my 'links' page. :)

    Rohan - only if you pick me baskets of wild mushrooms, shoot me plump ducks AND pick out all the shot, oh...and grow me a bed of vegetables, I may consider it. :)

    Nessie - regular kale or spinach would be a great substitute. I personally don't like silverbeet, but you could use it as well. Do you have a specialty organic shop or farmers market? These are where I get my cavolo nero from. Regular supermarkets don't seem to sell them.

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Thanks for leaving me your comments - I love getting them! And I promise I'll reply to all of them. Cheers! :-) x.