Joanna's pre- and post-hangover potato and chorizo melange

 |   |  1 min read

Joanna's pre- and post-hangover potato and chorizo melange

Joanna says "this goes really well with lots of red wine. The leftovers go really well with the hangover in the morning" so we can't say we aren't warned. And we've just learned a little about Joanna too, haven't we?

(This should serve four)

INGREDIENTS

8 agria or other yellow potatoes

4 chorizo sausages

2 cans of chickpeas

4 red onions

half a dozen garlic cloves

a pack of feta

some parsley

a couple of spring onions (some chilli flakes if you like a bit of the hot stuff)

METHOD

Scrub and dice agria or other yellow potatoes into 1.5 cm cubes. They must be EXACTLY this size, or the whole kitchen might explode, so take care.

Boil potatoes until they're just about done slice and fry chorizo until crispy, drain on paper towels. Rinse and drain a couple of cans of chickpeas. Dice a couple of red onions and smush in the garlic cloves cube or crumble feta.

Roughly chop a couple of handfuls of parsley, slice up the spring onions.

Put a couple of glugs of virgin olive oil in a very hot large pan - I use my big electric wok - and heat it up. Throw in the onions and garlic. Add in the potatoes. Fry until the potatoes are starting to brown. Adding salt at this stage will help with the browning/crisping process.

Add in the chickpeas and stir through. Add in the chorizo, and some chilli flakes if you like it a bit spicy.

When everything is heated through and the potatos are browned and looking yum, add in the feta, parsley and spring onions. Glug over some extra extra virgin olive oil and serve.

Offer your guests more olive oil and chilli flakes to taste.

Share It

Your Comments

hangover cure - Jun 4, 2009

Great article, thanks for the help!

post a comment

More from this section   Recipes articles index

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

In May 2011, 32-year old Bristol-born Ben Batterbury, the head chef at Queenstown's prestigious hotel The Rees, presented a menu of New Zealand flavours at the famous Beard House in New York, the... > Read more

Ayam Pongteh (Chicken and Potato Stew, Malaysian style)

Ayam Pongteh (Chicken and Potato Stew, Malaysian style)

In late 2007 I spent a couple of weeks travelling around Malaysia -- and notably went to Melaka, the food capital of the country where Baba Nyonya food is a local speciality. Baba Nyonya is the... > Read more

Elsewhere at Elsewhere

GUEST WRITER JEFFREY PAPAROA HOLMAN goes bird watching

GUEST WRITER JEFFREY PAPAROA HOLMAN goes bird watching

Everybody knows about the gannet colony at Cape Kidnappers: it’s famous for sure, but far from most urban centres and off the beaten tourist track. Not so, the less well-known colony... > Read more

THE MIND AND TIMES OF REG MOMBASSA by MURRAY WALDREN: The strange and the simple

THE MIND AND TIMES OF REG MOMBASSA by MURRAY WALDREN: The strange and the simple

Less than a year after he had what the designer of the Sydney Olympics 2000 closing ceremony called “the biggest one-man show in history”, the artist known as Reg Mombassa was part... > Read more