Wednesday’s post about #31HappyDays was my 50th! I’m so proud of myself for keeping it up.
My last FF before I go back to uni on Sunday! Cannot wait to have no nice food again – I’ve set myself a challenge as part of my resolution to lose what I like to call “a fuck ton of weight” before I graduate. Of course I set myself the same goal for Christmas. And my BA graduation. And EOYB. And 4th year. And…
But I’m really gonna try this time.
Anyway, it’s not been a very good mental health fortnight, so I whipped up some good old-fashioned comfort food for dinner:
- 4 large carrots
- 2 large brown onions
- 1 swede
- A piece of chorizo about 6 inches long (because I forgot to weigh it)
- 2 cloves of garlic
- Seasoning: salt, pepper, paprika and Herbes de Provence.
- Tin of chopped tomatoes
- Red wine
- 600ml veg or chicken stock.
- Olive oil.
- And an oven preheated to 190C.
- Start by peeling the veg (I didn’t bother with the carrots because extra goodness) and chopping it up into chunks. Leave the garlic for later! Lay it all out in a baking tray, and throw in chunks of chorizo (evenly spaced).
- Add a generous glug of oil and season with everything except paprika. Turn everything around to ensure it’s fully coated. Chuck it in the oven for about 40 minutes.
- When the veg is almost done carefully tip a little of the oil in the tray into a large saucepan and crush the garlic into it. Put the veg back in the oven for 3-5 mins to finish up.
- This should give the garlic time to infuse your chorizo-veg oil, and therefore absorb all the flavours as you cook it slowly over a low heat until softened.
- Look at your veg and just breathe in the comfort.
- Tip the tomatoes into the pan and stir to heat up. Using a slotted spoon, transfer the veg in there too. If there’s any oil left in the tray, save it in a jar. Mix it with white wine vinegar for a gorgeous salad dressing.
- This is the fun-yet-frustrating part. Get out your hand-held mixer and blend away. About halfway through, add a good splash of red wine, and half the stock. I like to use the stock to wash out the tin of tomatoes to get all the flavour in.
- Add the rest of the stock slowly, mixing until it’s still a little thick:
- Serve with freshly baked bread. As you can see in the topmost image, I also like to add a swirl of yoghurt to make me feel fancy.
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