Tag Archives: potatoes

Spanish crusted rack of lamb

29 May

Spanish crusted rack of lamb

Never one to turn down the opportunity for a spoonerism, I made the mistake of calling this a ‘lack of ram’ which possibly reflects how a rack can often be an exquisite, but small, treat.

This rack appeared fresh from the reduced section at Tesco which meant it had to be cooked almost immediately so some quick Googling was in order

There was a small chunk of chorizo in the fridge which I had been planning on using for some Spanish potatoes, but perhaps that could be the inspiration for a different take on a crusted rack.

I came across a recipe from the New York Times that was just what I was looking for. The writer had replaced the traditional, but ever so slightly dull, crust of parsley and garlic, with what was described as ‘vegan chorizo’ because of its paprika base.

This was a breeze to knock up. There was a slightly stale burger roll in the bread bin that provided the breadcrumbs and the rest was store cupboard fare. The food processor had the crust prepared in moments and the lamb was coated before you could say “how will you use up that chunk of chorizo then?”.

Once I get an idea in my head it’s hard to get rid of it, so the chorizo was diced and fried up with some potatoes as an accompaniment. If that sounds like too much of the good stuff, then perhaps it was, but the crust and the potatoes were just different enough to compliment rather than overwhelmed with paprika.

This is a great new alternative to the traditional rack of lamb approach and rivals garlic and parsley as the crust of choice.

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Spicy chorizo breakfast hash

28 Apr

Chorizo breakfast hash

I’ve blogged previously about how Saturday breakfasts are characterised by ‘weekend cereal’ (i.e. sugary) and ‘second breakfast’ (i.e. more sugary, or occasionally fatty). It is the route to undoing all the good work you’ve managed in the week to eat healthily.

This morning I decided to make second breakfast the main event and try something that I hadn’t done for a while.

The result was chorizo breakfast hash – the love child of an English greasy spoon and a Spanish tapas bar

It’s gooey, crumbly, tangy, spicy – everything a good hash should be. The time investment is pretty small. You will spend most of it waiting for the potatoes to cook. I thoroughly recommend this if you want a breakfast that is a little left-field.

Ingredients

A finger’s length of chorizo, roughly chopped
4 eggs
3 medium-sized potatoes (the less waxy the better), roughly chopped into smallish chunks
4 spring onions
1 teaspoon of cumin seed
Olive oil
A knob of butter

Preparation

Boil the potatoes until they are falling apart.

Meanwhile fry the cumin feed and chorizo over a low heat until starting to fall apart.

When the potatoes are cooked, drain and mix in the spring onion, chorizo and cumin.

Keep warm while you melt the butter in the same frying pan as fried the chorizo (don’t clean it!).

Fry the eggs until cooked but the yolks are still runny.

Serve the hash topped with the eggs and enjoy.