Friday, May 02, 2008

Rice and chorizo

Our old pal 'Arry 'Awkins, 'arry 'awkins, 'arry 'arry 'arry etc etc was back in touch today. He is now working for the Newport Argos catalogue and no doubt doing very well. Certainly his reputation seems to be catching on. I received a text message from him just this afternoon, following on from the local council elections.
He informed me that he was introduced to the Welsh Assembly kit member Rosemary Butler at the Newport recount at which point she started kicking her legs up in the air, thumbs tucked under lapels, and sang "Arry Awkins, Arry Awkins, Arry, arry, arry Awkins". The guy is now a Gwent leg end.

I've got a lovely recipe for rice and chorizo that I got from the Observer mag. Apparently it is a favourite creation of artist Marc Quinn.
2 large onions
4 chopped garlic gloves
2 small chillis
large knob of ginger peeled and chopped fine
1 tsp turmeric
1 tsp mustard seeds, ground
1 tsp coriander seeds, ground
500g chopped chorizo
500g wholegrain brown rice
1 litre chicken stock
1 tin chopped tomatoes
1 tin coconut milk
5 saffron strands

Grind the seeds in a mortar and pestle or similar
Heat 2tbsps oil in wok or paella pan
Gently cook onions, garlic, chillis, ginger, turmeric, seeds, and half chorizo.
Add the rice, stock, tomatoes, coconut milk and saffron.
Cook for at least 40 mins, adding more stock if necessary.
Fry remaining chorizo in small pan.
Remove the original and replace with fresh, if you prefer. I actually left the original in as well, because that's the kind of guy I am!
Gently cook onions, garlic

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