We recently returned from holiday and had only been very briefly been shopping, which involved mostly throwing random ingredients in a tired manner into the trolley and so when faced with cooking after a long day the other evening it was a case of staring into the fridge and hoping something would stick out! By luck the shopping involved ever ready and essential chorizo and we had a lonely leek we brought back from our self-catering jaunt!
To make this meal even easier, we had by chance eaten jacket potatoes a few nights before, and being semi domesticated I have gotten into the habit of cooking extra jacket potatoes – after all you have the oven on for a good hour or more, so why not take advantage of the oven space? They freeze brilliantly or hang around in the fridge for a good few days, providing a quick, yet nourishing and home cooked treat! Unless desperate I really do not like microwaved jacket potatoes, they don’t develop that fluffy, golden inside, yet alone taste vs oven baked loveliness!
The creamy sauce only takes about 20 minutes to prepare and cook so its a doddle for a week night! My boyfriend loved it so much we also ate it again two nights later! Its reddish hue from the smoky and spicy paprika scented sausage adds both colour and a depth of flavour that I don’t think many ingredients compare too! The creamy part of the sauce also calms a little of the heat, so me with the silly sensitive stomach can also enjoy a portion of it too!
*I am sure you know how to cook jacket potatoes but just incase you need some guidance, I always stab them with a skewer, roll lightly in oil and a pinch of salt, thread onto the skewer length-ways, place on a heavy foil lined baking tray and bake in a medium-hot oven until cooked. Depends on size really but anywhere from an hour upwards.
2 cooked jacket potatoes*
1 medium leek, cleaned and sliced into 1/2 cm moons
125g spicy chorizo sausage, diced
150g creme fraiche
10 pimenton stuffed olives, roughly chopped
30g grated parmesan
1 tbsp tomato puree
S&P to taste
1/2 tbsp rapeseed oil
-Separately either warm through prepared potatoes or cook from scratch – the sauce takes about 12 minutes tops.-
Heat the oil in a medium saute pan, add the chorizo and leek and fry for about 4 minutes, or until the leek is softening and the chorizo is starting to ooze its glorious oil, make a well and add the tomato puree with a splash of water, stir around until bubbling, add the olives and gently stir everything together and cook for a further 2 minutes.
Stir through the creme fraiche and another splash of water if needed to loosen and simmer gently for a couple of minutes to warm through the creme fraiche.
Remove from the heat and season to taste, along with 1/2 the parmesan.
Spoon the sauce over the prepared potatoes and sprinkle over any remaining parmesan