Sheffield Cooks: Tonnes of flavour in one pan
A dish deliberately kept simple, this is suitable for a tasty brunch or evening meal. Cooking the ingredients in the one pan combines all the flavours '“ the meatiness of the black pudding, smoked paprika of the chorizo, sharpness from the plum tomatoes, deep red wine, crunch of the red onion and rich cream sauce.
All this is served on a thick slice of toasted rye bread.
Preparation time for this dish is ten minutes, cooking time 15 minutes and the ingredients listed will serve two people.
This dish is from the How St cafe, based at 46 Howard Street, and features in the Sheffield Cookbook: Second Helpings.
The cookbook is available to buy from Amazon, Waterstone’s and all venues which feature in the book.
For the whole dish
170g black pudding (cured if possible)
130g chorizo (cured if possible)
1tsp olive oil
100g brown cap mushrooms, quartered
120g red wine (we use a Malbec as it goes great with meat)
120g whipping cream
150g baby plum tomatoes, halved
40g red onion, finely chopped
10g chives, finely chopped
Pinch of sea salt and cracked black pepper, if required
2 thick slices rye bread
Slice the black pudding and chorizo into large chunks, about two cm thick.
Heat a frying pan on a medium to high heat, pour in the olive oil and add the chorizo, black pudding and mushrooms.
Sauté and either toss or move gently with a spoon, for about five minutes to gain a little colour.
Add the red wine and reduce by half.
Add the cream, turn the heat to low and simmer.
Meanwhile, pop the rye bread in to toast.
Add the baby plum tomatoes and red onion to the pan, gently stir and check the sauce consistency and flavour.
Add sea salt and cracked black pepper if required, but remember to taste first as the sausages will be very flavoursome already and may not need seasoning.
Add the chives.
Put the toasted rye on the centre of each plate.
Spoon the ingredients from the pan between two plates.
Sit down and enjoy – maybe with the rest of the Malbec wine.