Chorizo, potato and pepper salad
Gourmet~Traveller
5 stars - based on 3 reviews
By Andy Harris
Ingredients
- 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
Preparation method
Serves 4
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.
Chocolate sculpture illusion amazes internetA whimsical chocolate exhibit from a Victorian chocolate factory has taken the internet by storm
Pregnant women should drink more milk to increase their child's IQExpectant mothers who don't get enough iodine risk having children with a low IQ, according to a UK study.
NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
