Delicious UK - (12)December 2020

make it special.

42 deliciousmagazine.co.uk

Sausage,chorizoand

sherrycasserole

SERVES4-6.HANDS-ON TIME 15 MIN, OVEN

TIME 40 MIN

MAKE

AHEAD

Makethecasseroleupto

2 daysahead.Cool, then

coverandchill.

EASY

SWAPS

Ifyou’renotkeenon

chorizo,adda secondpack

ofporksausagesand

replacethepadrónpepperswitha

sliced sweet red or yellow pepper.

• 1 tbspoliveoil


• 6 good-qualityBritishoutdoor-
  rearedporksausages


• 4 cookingchorizosausages


• 1 largeonion,chopped


• 4 garliccloves,sliced


• 150gpackpadrónpeppers


• 125mldrysherry(weusedfino)


• 2 tbspmembrillo (quince paste) or
  honey


• 400gchoppedtomatoes


• 250mlchickenstock


• 2 bayleaves


• Handfulfresh flatleaf parsley,
  chopped


• Crustybread, potatoes or pasta to
  serve

1 Heattheovento190°C/170°Cfan/

gas5.Heattheoilina largeshallow

hob-safecasseroleovera medium-

highheat,addthesausagesand

chorizoandfry,turning,tobrown all

over.Transfertoa plate.

2 Addtheonion,garlicandpeppers

totheoilleftinthecasserole,then

fryovera mediumheatfor8 minutes

untilsofteningandlightlygolden.

3 Addthesherrytothecasserole,

letit bubblefora coupleofminutes,

thenstirinthemembrillo/honey,

tomatoes,stock,bayleaves,halfthe

parsleyandthesausagesand

chorizo.Bringtoa fastsimmer,then

cover and transfer to the oven. Cook

for 30 minutes,thenremovethe

lidandcookfor 10 minutes to

reducethesauce.

4 Removeanddiscardthebay

leaves,thentasteandseasonwith

saltandpepper.Sprinkleoverthe

remainingparsley,thenserve

with yourchoiceofcarb.

PERSERVING(FOR6)360kcals,

24.2gfat(8.4gsaturated),25.4g

protein,8.9gcarbs(6.1g sugars),

2.1g salt, 2.7g fibre

Argentine-inspired

beefcasserolewith

chimichurrisauce

SERVES6-8.HANDS-ONTIME 20 MIN,

OVEN TIME 3½ HOURS

MAKE

AHEAD

Coolthecasserole,then

coverandchillforupto

2 daysorfreezeforupto

3 months.Defrostovernightinthe

fridge,thenreheatuntilpipinghot.

Completetherecipetoserve.

FOOD

TEAM’S

TIP

Omitthechilliinthe

chimichurriandswapwith

a little chopped shallot.

• 4 tbspsunfloweroil


• 1.5kgchuck steak, cut into 2.5cm
  chunks


• 1 largeonion,chopped


• 2 sweetpeppers, sliced (red or
  yellow)


• 5 garliccloves,sliced


• 1 largedriedanchochillior
  ½tspchipotlechillipaste


• 2 jalapeñochillies, deseeded and
  finelychopped


• 1 tbsptoastedcuminseeds,
  groundina spicegrinder or
  pestleandmortar


• 1 tbspgroundsweetpaprika


• 400gcanchoppedtomatoes


• 350mlfruityredwine(we used
  Argentinemalbec)


• 450mlbeefstock (use a stock pot
  if you like)
  
  
  • 2 tbspagavesyrupor light
    muscovadosugar
  
  
  • 2 tspdriedoregano
  
  
  • 3 bayleaves
  
  
  • Rice and/or tortillas to serve
  
  
  
  

FORTHECHIMICHURRISAUCE

• Largehandfulfreshmintleaves


• Handfulfreshoreganoleaves


• 1-2redchillies,seedsremovedor
  leftin,accordingtotaste(see tip)


• 2 tbspredwinevinegar


• 1 tspcastersugar


• 2 garliccloves,roughlychopped


• 125ml extra-virgin olive oil

USEFULTOHAVE...

• Food processor

1 Heattheovento150°C/130°Cfan/

gas2.Heat3 tbspoftheoilin

a largehob-safecasseroleor

non-stickpan.Brownthemeat

inbatchesovera highheatuntil

wellcolouredallover.Lift out onto

aplateandsetaside.

2 Addtheremainingoil,thenthe

onionandpeppers.Cookgently,

stirring,for8-10minutesuntil

softening.Addthegarlic,dried

chilli/chillipaste,jalapeños,cumin

andpaprika.Fryover a medium

heatfor1 minute.

3 Returnthebeeftothepanwith

anyrestingjuices,alongwiththe

choppedtomatoes,wine,stock,

syrup/sugar,driedoreganoandbay

leaves.Seasonlightly,cover,then

transfertotheovenfor3½hours

untilthebeefismeltingly tender

(seeMakeAhead).

4 Forthechimichurri,whizzallthe

ingredientsexcepttheoilina food

processorwithplentyofseasoning

untilroughlychopped(orchopas

finelyasyoucanbyhand– it doesn’t

matterif it’schunky).Addtheoil

andstirtomix,orwhizzagainuntil

everythingisfinelychopped.Taste

andadjusttheseasoning.

5 Servethestewwiththe

chimichurridrizzledover,withrice,

tortillasorboth,asyouprefer.

PERSERVING(FOR8)485kcals,

25.4gfat(5.6gsaturated),43.6g

protein,10.5gcarbs(9.5gsugars),

0.5g salt, 3.4g fibre