Potato Leek and Chorizo Stew
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Potato Leek and Chorizo Stew
Recipe by Michael Weldon
Serves - 4
Prep Time - 5 minutes
Cook Time - 40 minutes
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil, pus extra to garnish
2 fresh chorizo sausages, chopped (or any good quality sausages)
2 cloves garlic, peeled, chopped
2 leeks, white part only, washed, roughly sliced
6 Coles Carisma potatoes, roughly chopped into chunks
1 litre Coles chicken stock
Coles sea salt
Coles pepper to taste
3 bay leaves
¼ cup flat leaf parsley to garnish
Zest of ½ lemon
Coles Laurent Sourdough bread & butter to serve
Method
Heat the oil in a heavy based saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes or until it starts to render some of its fat.
Add in the leeks and a pinch of salt and pepper. Continue to cook for 2-3 minutes, or until the leeks are starting to wilt, stirring occasionally.
Add in the potatoes, chicken stock and bay leaves. Top up with a little water if the mixture is not covered in liquid and leave to simmer for 25 minutes, or until everything is softened.
Ladle into serving bowls then top with parsley, lemon zest, extra virgin olive oil and serve with crusty buttered bread on the side.
