Smoked Chorizo poached in wine, squash, black kale and almond

Smoked Cooking Chorizo gently poached in Spanish ANDA wine accompanied by butternut squash, black kale and toasted almonds. Recipe created by Owen Morgan co-owner of award-winning Bar 44 restaurant group

  • Serves

    6-8 (starter)
  • Prep

    5 mins
  • Cook

    30 mins

Ingredients:

  • 2 x packs of unearthed® Smoked Cooking Chorizo
  • ½ bottle of ANDA red wine (available in selected Waitrose stores and on-line)
  • 1 bay leaf
  • 6 black peppercorns
  • 1 whole butternut squash or equivalent weight of seasonal squash, peeled and diced
  • 4 stems of cavolo nero (black kale), shredded
  • 1 clove of garlic, sliced
  • 1 handful of flaked almonds, toasted in a dry pan
  • Olive oil and seasoning

Method:

  1. In a deep heavy based sauce pan add your chorizo, bay leaf, peppercorns and just enough ANDA wine to cover
  2. Bring up to a simmer on the hob and then a turn down to a gentle bubble
  3. Poach gently for 15-20 mins and then set aside to cool (this can be done a day in advance if you prefer)
  4. In another pan cover the squash with water, add salt and the rosemary
  5. Boil until fork tender, strain, reserving the cooking water
  6. Blend until smooth, adding olive oil and seasoning to taste
  7. Using the reserved water, bring to the boil and add the black kale. Cook for 1 -2 mins and drain
  8. Remove your cooled chorizo then put the red wine cooking liquor back on the heat. Reduce by half to a slightly syrupy consistency. Add your chorizo back in and warm through
  9. In a frying pan add olive oil and the garlic
  10. When golden add the cavolo nero/kale, sautée for 1-2 mins and season
  11. Plate up your dish either: as a tapas sharing platter, in a pasta bowl for a mid-week supper, or as individual starters/tapas plates. Sprinkle toasted almonds to garnish
  12. Enjoy with a glass of ANDA red!

Tom's top tip: If you can't get hold of cavolo nero you can always use kale or savoy cabbage