The Frozen Peas Cookbook
by Samuel Goldsmith
Published by Murdoch Books, £18.99,
murdochbooks.co.uk
Image credit: Mowie Kay
This Delicious Chorizo Stew is So Easy to Make
Having a speedy stew up your sleeve is great for when the weather turns cooler, and we love this one from The Frozen Peas Cookbook by Samuel Goldsmith
What I love about this recipe is that the flavours mean that it also suits the warmer weather too - the lemon and peas help here. In fact, it's one of the many benefits of frozen peas - you get to use a spring/summer ingredient all year round.
SERVES
4
Ingredients
- 1 tbsp sunflower, vegetable or olive oil
- 200g cooking chorizo, roughly chopped
- 1 onion, sliced
- 1 leek, sliced
- 2 garlic cloves, crushed or finely grated
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp dried mixed herbs
- Zest and juice of 1 lemon
- 150ml white wine
- 200g pearl barley
- 600ml vegetable or chicken stock
- 200g frozen peas
- Crusty bread, to serve
Method
Heat the oil in a large saucepan with a lid over a medium heat. Add the chorizo and fry for four to five minutes until it’s started to release its oil and is turning golden. Remove from the pan, leaving the oil behind.
Stir the onion, leek and half a teaspoon salt into the chorizo. Fry for six to eight minutes or until beginning to brown. Stir in the garlic, smoked paprika, dried mixed herbs and lemon zest, then season with salt and pepper and cook for one minute.
Pour in the white wine, then simmer for one to two minutes or until the wine has reduced. Stir in the pearl barley and mix to combine everything, then cook for one minute before pouring in the stock. Pop the lid on then bring to a simmer. Cook for 10 minutes, then mix in the chorizo and cook for a further 10 minutes. Remove the lid, cook for 10 minutes, then stir in the frozen peas, bring back to a simmer and cook for two to three minutes or until the peas are warmed through and tender.
Just before serving, stir through the lemon juice to taste, ladle the stew into bowls and serve with crusty bread.
