Chorizo Sausage, Potato and Egg Bake

It’s not quite a curry, but it does contain chilli; hopefully you’ll let me off! This is a really simple budget friendly, midweek meal.  Very hearty and easily ready in 30 mins.

Serves 4
Cost per serve: AUD $3.50

4 medium waxy potatoes (chopped roughly)
6 fresh chorizo sausages (sliced)
1 brown onion (sliced)
1 small jalapeno pepper (seeded and chopped)
1 green capsicum pepper (sliced)
2 cloves garlic (chopped)
1 tin chopped tomatoes
1 tbs smoked paprika
1 tsp fresh thyme
4 eggs

Preheat oven to 180 degrees C.  While oven is heating up, prepare all the ingredients as listed above.  Place the roughly chopped potatoes into a microwave proof dish with a lid, with 1/4 cup of water and blast for 6 minutes or until just cooked. Set potatoes aside.

While the potatoes are cooking you can start browning the chorizo and onions in an stove top/oven proof dish (or separate if not available). Once the chorizo is browned add the jalapeno, thyme, garlic, capsicums and tomatoes.  Allow to simmer for 5 minutes before adding the potatoes.  Mix through before making 4 wells in the chorizo mixture and then cracking 1 egg into each.

Place the dish in the oven for 15 minutes or until the eggs are cooked to your liking.

Can be served with salad, cooked veggies, rice or pasta.

Lebanese Chicken with Lentil, Pumpkin & Chorizo Salad

CurryGirl has been quiet over the last 6 months, not because I haven’t been cooking, I have and I have a new toy to play with… A tandoor oven. I’m still getting to grips with it, but have started making some wonderful Indian dishes as well as some other grilled meats from around the world.

I thought I’d share this Lebanese dinner I made last night with you, because it was just so mouthwateringly yummy and very simple to do on a bbq, grill or skillet if you haven’t got a tandoor. If you do enjoy my recipes and have even tried some, please make a comment on the blog, it makes it all a bit more worthwhile.

Marinated Chicken with Lentil, Pumpkin and Chorizo Warm Salad
(Shish Tawook) Serves: 4

8 chicken thigh fillets
2 tsp garlic paste
4 tbs olive oil
Juice of 1 lemon
2 tbs white vinegar
1 tbs dried oregano

Instructions: Mix all the ingredients together and marinated the chicken overnight if possible. I actually only marinated mine for 1hr and it was still delicious. Place the chicken fillets on tandoor skewers and cook in the tandoor for 25 minutes or until the chicken is cooked through. Allow to rest while the salad is being prepared.

1 can brown lentils
3 chorizo sausages (cooked in the tandoor, with the chicken)
1/4 small pumpkin cubed
1/4 red onion diced
3 cloves garlic
a pinch of salt
1 tsp smoked paprika
a drizzle of olive oil
1 large tomato (seeds removed)
1 tbs fennel seeds

Instructions: Place the pumpkin, onions, garlic, tomato and fennel seeds in an oven proof dish, drizzle with olive oil and roast in the oven until the pumpkin is almost cooked. When the chorizo is cooked slice it and add it to the dish, along with the drained lentils and mix through the smoked paprika. Return to the oven and cook for 5 more mintues.

Serve with green or lebanese salad and lebanese flat bread. Ours were homemade, but not cooked in the tandoor.

Checkout my tandoor oven, it was from Tandoor Living http://www.tandoorliving.com.au/