Sydney Pemberton, who is an accomplished cook, cookbook author, caterer, and our only female contender, served up a delicious warming recipe to rival our professional chefs! If you want to see more from Sydney who is a slow food guru then visit www.spfoodworkshop.com.au
Sydney Pemberton
- 4-5 Chorizo (fresh) Sausages (about 600gs)
- 2 tablespoons extra virgin olive oil
- 1 leek, washed and thinly sliced
- 2 sticks of celery, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 small fennel bulb, trimmed and finely chopped
- 1 x 400 grams tinned tomatoes
- 1 x 400 grams tinned black beans, drained and rinsed
- ½ cup chicken stock
- 2 bay leaves
- 1 teaspoon of fresh thyme leaves
- Sea Salt and ground black pepper to season
Slice the sausages into about 2 cm rounds, heat the oil in a saucepan and fry off the sausages until browned, remove and set aside.
Add more oil if necessary to the pan and then cook the leeks, celery, carrot and fennel for 5 minutes with the lid on over a low heat until soft.
Stir in the tomatoes, black beans, stock, bay leaves and thyme leaves and bring to the boil. Turn the heat down and add back the sausage, season with salt and pepper and cook for a further 10-15 minutes over a low heat. Taste for seasoning and serve in bowls.
For Salsa
- 3-4 truss tomatoes, roughly chopped
- Finely chopped fresh green chili
- 1 tablespoon chopped coriander leave
- Fresh lemon juice and extra virgin olive oil to taste
Mix the salsa ingredients together and serve separately in a bowl to spoon onto the chorizo.
