Recipe of Quick Sig's Pfeffertopf with Chorizo

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sig's pfeffertopf with chorizo. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sig's Pfeffertopf with Chorizo is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Sig's Pfeffertopf with Chorizo is something that I have loved my whole life. They are fine and they look wonderful.

Now that we know how to make Chorizo, let's make an awesome breakfast using it!!! Chorizo and Potato Gorditas Recipe - GORDITAS. Inspired by the classic tapas dish of Patatas Bravas, this version goes the extra mile. With a rich, red wine and tomato sauce, spicy chorizo and fresh.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sig's pfeffertopf with chorizo using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Pfeffertopf with Chorizo:

1. Get 500 gr meat of choice
2. Get 2-3 tablespoons butter
3. Prepare 250 grams chorizo cubes
4. Take 2 onions
5. Take 4 cloves smoked garlic
6. Make ready 4 small peppers (choice of colours)
7. Take 4 sprigs fresh thyme
8. Prepare 10 cherry tomatoes
9. Make ready 10 plum cherry tomatoes
10. Get 3 medium sized carrots, thinly sliced
11. Get 2-3 good pinches if salt and pepper each
12. Make ready 1 small glass good red wine (optional)
13. Take 250 ml vegetable stock
14. Take 1 tablespoon dried coriander
15. Make ready 3-4 tablespoons cornflour
16. Get 1 small glass cold water

All they need is some bread, slices of Manchego cheese and a glass of sherry. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until. Remove the pan from the heat and set aside whilst you cook the scallops.

Instructions to make Sig's Pfeffertopf with Chorizo:

1. To the melted butter add the meat and brown it from all sides When browned add the chorizo cook gently through.
2. Add tomatoes, chopped or thinly sliced garlic, sliced carrots and slicec onions, add wine if using simmer down, add your stock let simmer until meat is cooked and onions and carrots have softened. Add thyme.
3. Add the stock and the coriander. Add the cornflour to a little water to pour into the stew to thicken, season and taste
4. If you want you can add 1 tablespoon of sweet or smoked paprika for extra flavour, stir in well just before serving. Serve with a cold beer and some rustic bread, rice or pasta.

For the prawns with chorizo, heat a frying pan until. Remove the pan from the heat and set aside whilst you cook the scallops. Gently pat any excess moisture from the scallops with. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to.

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