Thank you for reading this post, don't forget to subscribe!
Peel a few medium-sized onions and slice them thinly.
Heat 3 tbsp of vegetable or groundnut oil in a wok or extensive shallow pan over a average to excessive warmth, then tip within the onions and allow them to prepare dinner till comfortable and golden. You will want to stir them, so that they color evenly. You might be after a light-weight brown tangle of very comfortable onions, so give them 5 minutes uncovered, then proceed cooking partially lined with a lid for 15-20 minutes or so.
In the meantime trim 300g of brussels sprouts and minimize them in half. Take away the pores and skin from 250g of spicy cooking chorizo and break into items concerning the size of a wine cork.
Add the chorizo to the onions and go away to color frivolously, then add the sprouts and toss every little thing to combine. Proceed cooking till the sprouts are tender however retain a little bit of chunk, and the onions are shiny and coated within the chorizo juices.
Whereas every little thing is cooking, finely chop an excellent handful of parsley. Flip the warmth up underneath the pan, take away the lid and pour in 50ml of dry sherry and toss within the parsley. Let the sherry bubble for a few minutes, letting it mingle with the juices already within the pan, then pile into shallow bowls. Sufficient for two
As at all times, style for seasoning, however on this case you might be unlikely to want salt and pepper – the chorizo does the seasoning for you.
Attempt additionally with sprout tops, savoy cabbage (rolled and minimize like pappardelle) or chard leaves.
I generally do a model of this with apples fried with the sprouts, and with crumbled black pudding instead of the chorizo.
Comply with Nigel on Instagram @NigelSlater