Right I'm going to do a lovely dish that I'm really, really excited about. It's the kind of food that I love
to cook when I'm at home. It is the most delicious tomato salad with chorizo. I don't want to
slice it perfectly, sort of odds and sods
and put the
chorizo in a little bit of olive oil.
Now what's gonna happen in this pan is
it's going to start rendering out all that natural fat and flavour. We want to get
this crispy and we're going to turn that into like a warm dressing
for these tomatoes.
I mean for a perfect
tomato salad
just cut it up
not in perfect. I don't like it when it's slices or wedges. Just do it all
different.
A little bit of shallott or scallion, just helps to create a little bit of a
hum.
And then just a nice pinch
of black pepper,
a good pinch of sea salt.
And then some good olive oil.
Absolutely
one of the hero ingredients of Spain.
And another ingredient, sherry vinegar, right it's absolutely brilliant, it's
from this region. You can get in all the supermarkets back home now. When you taste it
as a vinegar
It's not just acid, it's kind of got flavour, a tiny bit of sweetness in there
Go and get some an it will transform your dressings.
And then herb wise, i mean parsley's a big deal out here. So you take some of that, you know,
I've picked some beautiful little globe basil, or tiny basil from the flower pots where I'm
staying.
Beautiful.
And then I want you to roll it up, almost like a little cigar. And just
slice it up.
And then just sprinkle it like that.
In five minutes, the flavor of those tomatoes because of the beautiful things you
put on it, will be ridiculous.
Finely slice this bit of garlic.
Angle that little baby
and put in the garlic. Yeah! Look at that,
And at this point, right
you want to watch the garlic like a hawk.
As it just starts taking on colour, a few tablespoons of the vinegar
will stop that frying process
It will sort of smell intense for a minute but it will cook the vinegar away
and then you're left with that sweetness and flavour.
And that's when i got over to my tomato salad
and just check this out.
Look at that!
The lovely, crispy chorizo.
Then put some of that lovely fat in there as well.
And with this, look at it.
You've got the red and the dark. Look how dark this chorizo's gone right, it looks
almost burnt. Delish!
One of the best things in the world, you've got to go do that.