Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 16

This is a wonderful tapas dish or just as good as a starter – try it spooned onto toasted bruschetta.

Preparation time: 10 minutes

Cooking time: 2½ hours

Serves 4 as a light, tapas-style lunch or starter

200g (7oz) chorizo sausage, thickly sliced

2 garlic cloves, peeled and finely sliced

250g (9oz) baby new potatoes, washed and cut into thick slices

400g (14oz) cherry tomatoes, halved

2 tbsp dry fino sherry

1 tsp caster sugar

Sea salt and freshly ground black pepper

2 tbsp roughly chopped fresh flat-leaf parsley

Turn the slow cooker on to its highest setting. Place the chorizo and garlic in the slow cooker dish, cover with the lid and leave to cook for 30 minutes or until the chorizo has started to leach its orange, paprika-coloured oil.

Meanwhile, cook the potatoes in a saucepan of salted boiling water over a high heat for 5 minutes or until just becoming tender. Drain and set aside.

Add the cherry tomatoes to the slow cooker dish together with the potatoes, sherry and sugar. Mix well, cover with the lid and leave to cook for a further 2 hours. Season to taste with salt and pepper and mix in the parsley. Serve hot with crusty bread to mop up the sauce.

COOKING CONVENTIONALLY?

If you want to use the oven? Omit the first step and place the par-boiled potatoes and the other remaining ingredients into a large baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until the potatoes are tender.