THIS week we have two recipes for you that will warm your heart, kitchen and home. Nothing tastes better than a homecooked meal and these two are heavenly yet healthy and hearty, perfect for shaking up your go-to winter recipe list.
First up is a Spanish-inspired potato and chorizo stew that is rich, wholesome and simple to make. It’s a fantastic dish for during the week or alternatively for a super Saturday feed.
The second is a tasty roasted spiced salmon dish, with cucumber and radish. This flavoursome recipe is full of goodness and brilliant for those of you trying to limit your red meat consumption and up your oily fish intake – it also works well with trout.
POTATO AND CHORIZO STEW
(Serves 4-6)
1kg new potatoes, diced
2 onions, sliced
4 cloves garlic, diced
6 chorizo sausages, uncooked and chopped
200g cabbage, sliced
2 bay leaves
700ml vegetable stock
100ml olive oil
Heat the oil in a heavy-bottomed pan and cook the onions and garlic for 10 minutes until soft on a medium heat. Make sure you keep stirring so nothing sticks to the bottom.
Slice the chorizo and add to pan with the bay leaves; cook for a further 10 minutes. The chorizo will release its oil, providing a good amount of liquid at the bottom of the pan.
Add in the potatoes and cover with the vegetable stock until all the ingredients are covered. Simmer for 15 minutes until soft. Season to taste with salt and pepper.
When ready to serve add in the cabbage and keep on heat until wilted.
SPICED SALMON WITH CUCUMBER AND RADISH
(Serves 2)
2 salmon fillets (leave skin on)
sea salt
ground black pepper
extra virgin olive oil
1 tsp paprika
1 tsp cumin
1 shallot, thinly sliced
1 cucumber, trimmed and sliced lengthways
8 radishes, thinly sliced
1 ½ tbsp caster sugar
1 tbsp white wine vinegar
small handful of mint leaves, destalked
small handful of rocket
1 lemon, halved
Start by patting the salmon dry with kitchen tissue and season well with salt and pepper on both sides. Rub the skin with a little of the olive oil and then dust with the cumin and paprika.
Next, prepare the cucumber by trimming and cutting lengthways – you can use a mandolin to do this for very thin slices. Next, thinly slice the shallot and then the radishes. Place the cucumber, shallots and radishes in a bowl, adding in the caster sugar and the vinegar and pickle for up to 15 minutes in the juices, using your hands to mix the ingredients well.
While this is pickling heat a frying pan, add in a good dollop of oil and place the fish in, skin side down. Cook over a medium heat until you can see the fish is cooked half the way through. Turnover and cook for another minute or two, remove from heat and the pan.
When the fish is ready, serve on a plate, drain the liquid from the cucumber, shallot and radishes and give the contents a squeeze with your hands. Add in a handful of mint leaves (destalked) with the rocket and mix. Place on the plate and serve with a wedge of lemon.
