:: Warm Chorizo, Red Onion and Baby Potato Salad

June 21, 2009 at 10:43 pm 7 comments

There are things in this world that excite me, things which in many ways do not excite the majority of the rest of world.  One of these little things happened the other day while I was on a walk around the cliffs in Howth- I came across a kind of mini crate sitting right in the middle of my path.  Now you see to a normal person, this would just be a bit of wood and they would casually pass by without thinking twice.  Not me though, I was turning it over inspecting the cracks, the colours and the rusty nails!  I’m not crazy I swear!  It’s just I have a little bit of an obsession with photography props and this perfectly formed little piece wood makes an ideal platform to shoot food pictures upon.  I dragged the mini crate home, despite objections from Sofie, and as you can see from the photo’s here I think you’ll agree it was well worth it- it gives a great rustic feel to the shots!

Warm Chorizo, Red Onion and Baby Potato Salad

I’m totally in love with this dish at the moment, its a perfect summer garden dinner.  I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked.  I can’t tell you tell you just how tasty this little recipe is, you will just have to try it!

Serves 4
Approximately 16 baby potatoes.
300g of chorizo.
2 red onions, finely sliced.
Juice of 1/2 lemon.
A good pinch of sea salt and freshly ground black pepper.

Add the potatoes to a pot and cover with water.  Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when poked with a fork.  Remove from the heat and drain.  Place a large frying pan over and medium high heat and add the chorizo, you shouldn’t need any oil.  Fry the chorizo slices for 2-3 minutes until they are really red and crispy.  Remove the pan from the heat and squeeze over the juice of half a lemon.  With the back of a fork or a whisk, combine the chorizo and lemon juices.  Add the red onion to the pan and stir through.  Finally chop the potatoes into bitesize pieces and add to the pan gently tossing so that all the ingredients are combined.  Season with sea salt and black pepper and serve warm as a tasty side dish.


Entry filed under: chorizo, lemon, potato, red pepper, sidedish.

:: Shameless Plug: Please Buy Industry’s Debut Single "My Baby’s Waiting"! :: Red Cabbage and Carrot Coleslaw

7 Comments Add your own

  • 1. Melissa  |  June 22, 2009 at 2:14 pm

    Oooh, this one does look really tasty! 🙂

  • 2. Kimmie  |  June 22, 2009 at 2:29 pm

    I know what I'm doing with my chorizooooooooo!

  • 3. Kimmie  |  June 22, 2009 at 2:30 pm

    Oh, and I love the board 🙂 Just keep it in an inconspicuous location to appease Sofie 😀

  • 4. Treehouse Chef  |  June 23, 2009 at 12:30 am

    You really do have unique recipes. This is another great one!

  • 5. James  |  July 10, 2009 at 2:50 pm

    You know I think this might go well with mackerel.

  • 6. Donal  |  July 13, 2009 at 10:02 am

    Hey Melissa!
    It really is and its a great way to use up cookied potatoes.

    Hey Kimmie!
    YAY! have fun!

    Hey Treehouse!
    Thanks glad you like!

    Hey James!
    Yeah I'd say it would, grilled with a little lemon!

  • 7. Nik  |  July 17, 2009 at 4:34 am

    mmmmmm chorizo. yum. great blog. i'm totally following!!!!


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