The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Chorizo, potato and pepper salad
5 stars - based on 3 reviews
- 2 large potatoes
- 2 tbsp olive oil
- 2 chorizos, thickly sliced
- 250 g jar grilled red capsicum, sliced
- 2 tbsp finely chopped flat-leaf parsley
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Bring a large saucepan of salted water to the boil. Add potatoes and cook for 10 minutes or until tender. Drain, allow to cool and roughly chop. Heat oil in a frying pan over medium heat. Add chorizo and cook for 5 minutes. Transfer to a bowl with the oil from the pan. Add potatoes, capsicum and parsley. Season generously with sea salt and freshly ground black pepper, mix well and serve.