Tuesday, April 13, 2010

what is it about pig and cabbage?

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

In a large open frying pan, fry the chorizo slices until they are golden and smell amazing.  Word of warning, do not eat too many at this stage or your dish will be thin on the ground!

When they are golden brown and beautiful, tip them into a bowl and set aside.  Wipe the pan clean of juices and fat with a piece of kitchen towel. 
Heat the sunflower oil in the pan and add the crushed garlic and all the greens.  Toss the greens in the hot garlicky oil until they are a rich dark green colur and glistening with promise.
Add the almonds and chorizo pieces and fry until the pan is sizzling and smelling wonderful.  You could use any nuts here, like hazelnuts or cashews if you have them.
Literally tip it onto a plate and eat the lot.
I can vouch for the smokey depth of the Gubbeen chorizo and the green crunch of the cabbage with the dry and sweet almond flavour as a combination so good, I might even have a Nigella moment and get up again in the night to repeat the process... I just wish my husband had been here to enjoy it with me, he might just do the same!

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