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Chorizo With Peppers and Port

My wife has a bit of a thing for cooking at the moment, so when I found myself suffering a migraine last week and she offered to cook dinner I was most appreciative.

We had most of a very good chorizo left in the fridge made from porco preto, the delicious Portuguese black pork and my wife found the following recipe in the wonderful and inspiring book Piri Piri Starfish, a very well chosen gift from my niece last Christmas.

I trust the author doesn’t mind me reproducing the recipe here – if she does she will need to let me know πŸ™‚ I have put a link to the book at the bottom.


Chorizo with Peppers and Port

Chorizo with Peppers and Port

85g Chorizo – roughly sliced

1 Green pepper – in rustic chunks

1 Small onion – chopped

2 cloves garlic – chopped

1 Bay leaf

2 Tbsp Ruby port

2 Tbsp Olive Oil

In a frying pan, cook the oil, chorizo, pepper and onion at medium heat until the onion is browned and sticky and the pepper is still a bit crunchy. Add the garlic and bayleaf and continue to cook for a few more minutes.

Pour in the port and let it bubble and evaporate until sticky looking (see the picture.)

We served this with crusty Portuguese bread, some tomato and rocket salad and some gooey goats cheese. The port does something quite incredible to the taste and the chorizo provides all the seasoning you need.