Wednesday 6 August 2014

Recipe: Spicy chorizo and zucchini tomato sauce

We've been harvesting zucchinis and tomatoes like crazy lately. All that nice warm weather with plenty of sunshine and a bit of rain does the vegetables good!

Combine the harvest with the souvenirs we brought back from Barcelona and you have a great dinner!

Yesterday I made a nice pasta/rice/whatever sauce with what we had in the fridge and the garden, and we both really enjoyed it. So here's the recipe:


Spicy Chorizo and Zucchini Tomato keto sauce

Ingredients:
serves 4 fairly hungry people

1 tablespoon coconut oil, butter or any kind of frying fat you prefer
1 medium sized onion, chopped fine
4 medium sized, very ripe tomatoes, or 2 large very ripe tomatoes, cut into small cubes
2 medium sized zucchinis, cut into cubes
2/3 spicy chorizo sausage, cut into small cubes (take skin off first!)
1 clove of garlic, pressed
1 tablespoon tomato paste
1/2 cup plain cream cheese
3 tablespoons creme fraiche
1 sprig rosemary
3 sprigs thyme
1 bay leaf
1 handful flat leaf parsley, chopped fine
1 handful celery leaves, chopped fine
1/2 handful chopped lovage leaves
1/2 handful basil ripped fine (chopping reduces the flavour, so rip them; they will have more flavour)
salt and pepper to taste


Instructions:
In a large pot or pan heat the fat of your choice and add the onions. Reduce to medium heat and fry until glazed. Then add the chorizo cubes and fry on high for a few minutes. Keep stirring, burnt chorizo is not nice! Add the rosemary, thyme and bay leaf. Once the chorizo is evenly fried on all sides, get the zucchini and add to the pot. Stir well and fry on high for a few minutes. Add the tomato paste, stir and cook for a minute or so. Add the chopped tomatoes. Reduce heat and leave to simmer for about 20 minutes. At this time cook the rice, pasta or whatever you want to eat your chorizo dish with. Add the pressed garlic to your chorizo veggie pot and the cream cheese and stir well until properly mixed. Simmer for another 3 minutes. Remove the hard stalks of the rosemary and thyme and fish out the bay leaf. Add salt and pepper to taste. (You will hardly need anything, it's quite strong tasting already!) When you are ready to serve, add the creme fraiche and fresh herbs and stir in quickly. Now you are ready for spicy deliciousness!

Serve over pasta, rice, fried potatoes, or like I did with shirataki noodles and enjoy! For extra indulgence you could add a little grated manchego cheese or parmesan....


I love the bright vibrant colours of the dish, it tastes the way it looks: happy and fun!

xxx C.

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