Madeira-glazed chorizo with leeks and new potatoes
- Published: 31 Mar 13
- Updated: 18 Mar 24
Smoky, spicy chorizo makes a brilliant contrast to buttery, sweet leeks in this simple midweek dinner recipe.
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Serves 4
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Takes 10 minutes to make, 25 minutes to cook
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Ingredients
- 30g butter
- 3 leeks, thinly sliced
- 240g cooking chorizo, sliced on the diagonal
- 35ml Madeira
- 250g baby new potatoes
- handful of chopped fresh parsley,
- slices of sourdough bread to serve
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Method
- Melt the butter in a large saucepan over a low heat and fry the leeks until soft. Remove from the pan and set aside.
- Fry the chorizo in the leek pan until cooked through and crisp.
- Add 35ml Madeira and bubble with the chorizo until blackened and sticky.
- Put the baby new potatoes in a pan of boiling water and cook for 10-15 minutes until tender.
- Drain the potatoes and partially crush. Mix in the leeks and ?a handful of chopped fresh parsley, season, then serve with the chorizo and slices of sourdough bread.
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- Recipe from April 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 308kcals
- Fat
- 20.7g (9.8g saturated)
- Protein
- 13.6g
- Carbohydrates
- 14.1g (4.7g sugars)
- Fibre
- 4g
- Salt
- 1g
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