Sorry, no photo. But you all know what chilli con carne looks like anyway, right? This is however, a pretty epic version thereof, even if I say so myself xx
I went on a fridge hunt to discover I had: some Savoy cabbage, some chorizo, cheese, eggs and not a lot else. What happened exceeded expectations. Creamy, cheese-laden but flavourful and not too heavy (surprisingly).
It’s been a while, but I am back to cooking just for me and hence back to making sometimes experimental but always tasty things on a more regular basis. I hope you’ll think this was worth a bit of a wait.
Chorizo – about a 2-3 inch chunk
1 red onion
White wine vinegar
Cook 1 portion of quinoa according to the pack instructions (although I tend to use a bit less water as I prefer a bit of crunch), adding paprika, sage, oregano and pepper as it simmers. Meanwhile dice the onion and sauté it in a little oil. Bring a pan of water to a gentle simmer and add a splash of white wine vinegar.
Once the quinoa is cooked, set aside to cook a little. Poach the egg in the simmering water (about 3-4 minutes for a fairly soft poach). Arrange some salad leaves on a plate and add the chorizo to the onions. Pile the quinoa onto the plate, and top with the poached egg and chorizo & onion mix. If you aim well, you can pretty much entirely conceal the egg! Finish with a grind of black pepper and a drizzle of balsamic vinegar xx
Tonight I wanted to cook something quick and easy and I ended up with this: sweet potato skins stuffed with chorizo and sundried tomatoes. Tasty times. This made about twice as much filling as I needed so you could always treat a friend, for my part I will be turning the extra into pasta sauce tomorrow.