Monday, 20 April 2015

Slow Cooked Peppers With Chorizo

I had a bag of mixed peppers sitting in my fridge and instead of the usual plain oven roasting technique, I thought I'd come up with a different take on it.

These peppers could be served as a crostini on some toasted garlic bread slices for a party or just as an accompaniment to a grilled chicken or fish..

Slow cooked peppers with chorizo
Slow Cooked Peppers With Chorizo

1 red, green and yellow bell pepper
6-7 cloves of garlic
3 inch piece of spicy chorizo cut into cubes
1 tbsp of balsamic white vinegar
A few sprigs of thyme
1 vegetable stock cube
Pepper and salt to taste

Heat olive oil in a casserole dish. Add your garlic but sauté lightly as you don't want the garlic to burn. Add in the peppers, and cook till softened on a medium heat. Then add the cube (I didn't add it too  early as I didn't want the peppers to burn). Add the chorizo also at this point. 

Adding chorizo too early in the cooking process can make it tough and rubbery. Throw in the thyme and add a tbsp of white vinegar. 

Give it another 5 mins or so on the stove and you are done. Check if your dish requires more salt and season with pepper. Remove the sprigs of thyme and serve.