Wednesday, April 22, 2009

Chorizo and Mash

I was in the Portuguese quarter of London to buy capers and, after an excellent coffee and two of those lovely custard tarts in which the Portuguese specialise, carried on to buy the spicy edition of chorizo sausages.
These have a high paprika content, are spicy, very red, and shiny.
At home I made a rather liquid mash with floury potatoes, using plenty of butter and milk, as well as pepper and salt.
Pushing the chorizos slightly into the mash in an ovenproof dish, I baked the combination for about half an hour.
The result was chorizos at their best and mash that had been infused with the paprika colour to form a delightful pattern.
This is a simple, tasty and exotic dish, and is a favourite.


You will need:
Spicy chorizo sausages (one per person)
Floury potatoes
Pepper and salt

As described above, make liquid mash and into it press chorizo sausages.
Bake the resultant dish in the oven for about half an hour.