There are definitely times when one is just not in the mood for slaving over a hot stove. There are other days when I'm happy to be in the kitchen all day. This is when one needs to 'make hay' or 'feed the freezer' or make something for a 'rainy day'. Whatever one wishes to call it - it's always a good idea to cook something extra for those 'blah' or busy days.
I like to do pasta sauces as then we are only a microwave and a pot of boiling water away from sustenance.
Merrivale Butchery in Howick makes a good chorizo sausage and they are excellent larder/freezer backstops to have. There are also some great recipes around for chorizo's from the exotic to the ordinary.
This is an ordinary one - but it's delicious and quick. It's lifted by the addition of feta, an idea I stole from the Simply Delicious website. We're also lucky that the local Gourmet Greek cheesery makes the most amazing feta, which is soft and creamy and salty - a perfect foil for the rich spicy sauce.
Bish Bosh Supper.
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| JML |
Spicy Chorizo, olive and tomato sauce with feta
1 kg chorizo sausage, cut into 1cm cubes
2 x 400g tins of Ciro cherry tomatoes (much nicer than the other makes)
180 g pitted black olives, chopped
1 large onion chopped
2 cloves garlic, crushed and chopped
1 tbsp tomato paste
1 tsp dried origanum
500ml chicken stock
2 dried red chillies
Salt & pepper to taste
Olive oil
Method:
- Soften onions and garlic with a good slug of olive oil in a saucepan
- Add the chopped chorizo and continue to fry for another few minutes
- Add olives and tomatoes
- Stir in the tomato paste, origanum and chillies
- Pour in stock and simmer for about 1 hour
- Allow to cool and then spoon into a tupperware
- Mark and freeze
To serve:
- Cook penne in boiling, salted water
- Microwave the sauce on defrost
- Toss the sauce into the pasta
- Generously dollop feta on top instead of parmesan
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