We’re having chorizo
yet again today. This time it will be as the meat in a tomato sauce with penne
& garlic bread.
I find something
quite magical about chorizo. It’s in the way that paprika-laden oil seeps out
into pan, colouring & flavouring everything else in the pan.
It’s not an ingredient
I’d even heard of, let alone tried, until after we moved here some twenty years
ago. Now we seem to have it quite frequently, hence our freezer having so many
leftover bits of chorizo rings.
Once we’re through
this bagful we should have a bit of a gap before we return to the theme. The
week ahead looks more varied as we move into using up chicken breasts &
cooked lamb instead.
The Fox has decided
he wants to have a go at another old favourite – Mince Collops. We’ve plenty of
minced beef in. It’s just of a more recent vintage & I’m tackling the
freezer chronologically. One of these days we might get in some fresh food, get
back to doing something more original but for now we continue to enjoy old
favourites, some not visited for a while.
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