Seared chorizo with tomato sauce and onions

Seared chorizo with tomato sauce and onions
  • Serves: 0 People
  • Prep Time: 10 min
  • Cooking: 15 min
  • Difficulty: medium
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Seared chorizo with tomato sauce and onions

Ingredients

Directions

  1. ### Preparation ###
  2. Scald the tomatoes, peel them and cut them into slices.
  3. Peel the onion, slice it. Peel the sausages and cut them into slices.
  4. Heat 4 tbsp. oil in a frying pan and fry the sliced chorizo on all sides. Reserve them.
  5. Fry the onion in the remaining oil.
  6. Add the tomatoes and simmer covered for about 5 to 8 minutes.
  7. If the sauce is too thick, add 2 to 3 tbsp. of water.
  8. Salt, pepper. Add the chorizo and thyme, cover and continue to simmer at a small heat for another 5 minutes.
  9. Serve warm.

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Lamb skewer with apricots



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 25 min
  • Difficulty: medium

Lamb skewer with apricots

Ingredients

Directions

  1. ### Cooking ###
  2. Degrease the shoulder of lamb and cut into 4 cm cubes. next to.
  3. Wash the orange and grate the zest over a bowl.
  4. Squeeze the juice, add 3 tbsp. tablespoon olive oil and 3 tbsp. dry white wine, then pepper.
  5. Wash the eggplant and cut into 4 cm cubes. next to.
  6. Wrap eggplant cubes in smoked bacon slices, then hold them with small wooden sticks.
  7. In a deep dish, put the lamb, eggplant cubes and white onions, sprinkle marinade orange juice-oil-white wine and marinate for 2 hours.
  8. Prepare the barbecue.
  9. Peel the onion, chop it finely.
  10. Cut the 17.6 oz. apricots in half and chop them.
  11. In a nonstick skillet, heat 1 tbsp. tablespoon of olive oil.
  12. Throw in the onion, fry it for 3 minutes.
  13. Add the chopped apricots, the rest of the white wine and the brown sugar.
  14. Cook for 10 minutes. low heat.
  15. Keep warm until serving.
  16. Drain the meat, eggplant, onions.
  17. Cut the apricots in half.
  18. Thread on lamb skewers, eggplant with bacon, white onions and half apricots alternating.
  19. Place the skewers on the barbecue grill and cook for 10 minutes, turning often.
  20. Serve with the hot sauce and a seasonal green salad.
  21. recommended wine: a red rib-du-luberon