I bought some of Fingal Ferguson's chorizo today on my lunch hour. I don't normally cook a lot with chorizo, I am not sure why, as I love the flavour, texture and colour that it adds to any plate, that bright orange oil oozing from the thick little slices, in fact when I do add it to dishes, many that are on the pan do not even make it to the plate!
Fingal Ferguson, son of famed Irish cheesemaker Giana Ferguson of Gubbeen Farm, runs Gubbeen Smokehouse. I am a loyal customer of their smoked bacon but, until today, I had never tried the chorizo.
As is apparent in the photograph below, these are popular sausages ... I think I got the last one in Fallon&Byrne!
After tonight's savoy cabbage and gubbeen chorizo, I think a trip to Schull in West Cork is a must!
For a delicious dinner for one with enough for one other, you will need:
200g greens - I used savoy cabbage, spinach leaves, baby kale leaves, about 4 large handfuls
200g gubbeen chorizo, about 3 sausages, thickly sliced
2 tblsp light olive oil or sunflower oil
50g skinned whole almonds
1 clove of garlic, crushed