Seasonal, locally grown new potatoes and asparagus are teamed with local made chorizo sausage from artisan producer Rob Beard of Wild Game Salamis to create a simple meal which is inspired by one which appears in Nigel Slater’s book Eat 4th Estate 2013.
Roasted Chorizo & New Potatoes with Asparagus
During cooking the chorizo give up quite a few juices, do not discard, as they are full of flavour and delicious as a dipping oil for bread.
500g new potatoes, scrubbed
4 (100-125g each) chorizo sausages
1 large red onion, sliced
500g asparagus, trimmed
1 Preheat oven to 180°C.
2 Place potatoes in a saucepan of cold water, cover, place over a medium-high heat and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes just tender. Drain and cut into slices or cubes, if desired.
3 Cut chorizo sausages in half lengthwise and score several times on rounded side.
4 Place potatoes and onion slices in a baking dish, drizzle with olive oil and toss to combine. Top with chorizo and bake for 20-25 minutes, tossing a couple of times.
5 Meanwhile, boil, steam or microwave asparagus until tender. Serve with chorizo mixture.
Happy cooking and eating.
Recipe by Rachel Blackmore
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