A wonderful Basque Dish, Served with a crispy Fried Egg. Simple to prepare and wonderfully colourful.
Hot Chocolate Souffle
Chocolate Indulgence, plain and simple. One to try at home!
Goan Fish Curry
Subtle spice, punchy aroma, what better to cook instead of that Indian Takeaway!
Olive oil 2 banana shallots, finely chopped 2 garlic cloves, finely chopped 400 g fresh baby peas 125 g cooking chorizo, cut into small cubes 150 g stale bread, cut into small cubes Sea salt and freshly ground black pepper 6 free-range eggs Handful of mint leaves
Heat a little oil in a pan and gently fry the shallots and garlic for a few minutes. Add the peas and a little splash of water and sauté gently until tender.
Meanwhile, fry the chorizo in a separate pan with a little oil. Once it has started to turn golden and has released all its fat, remove with a slotted spoon and set aside. Add the bread cubes to the chorizo oil and fry until crisp. Put the chorizo back into the pan, mix together and season.
Heat a good layer of oil in a non-stick frying pan and fry the eggs, so that the whites bubble up and go crispy but the yolks stay soft. Serve the sautéed peas and bread cubes with the chorizo, scatter with mint and top with the crispy egg. Serve up and enjoy