tag:blogger.com,1999:blog-12910213.post1076375243384974959..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: Chorizo and new potatoesJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-12910213.post-11201474463845459392007-07-26T19:21:00.000+01:002007-07-26T19:21:00.000+01:00John that sounds REALLY good, particularly with th...John that sounds REALLY good, particularly with the beans (although I don't think I'd get the rest of the family to eat that version). And I like the idea of reducing the chorizo and replacing with pimento, much healthier, and probably fresher tasting.<BR/><BR/>Thanks for sharing!Joannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-54112862032049445662007-07-26T15:55:00.000+01:002007-07-26T15:55:00.000+01:00chorizo con patatas - delicious though we've ratio...chorizo con patatas - delicious though we've rationed ourselves to just 2 oz of chorizo. Also I like the 'dulce' rather than 'picante' in the Revilla brand. I make up for the lack of chorizo by adding a bit more pimenton.<BR/>Substitue potatoes for a can of canallini (sp?)beans, add a poached chicken breast and serve with wilted spinach or kale - so satisfying.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-27436014573161461242007-07-25T15:05:00.000+01:002007-07-25T15:05:00.000+01:00This looks incredible! I am a huge chorizo fan whe...This looks incredible! I am a huge chorizo fan whether it's fresh or dry cured. I really can't wait to try this recipe!Figs, Bay, Winehttps://www.blogger.com/profile/15453787426889071004noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-89990268893126166772007-07-24T20:50:00.000+01:002007-07-24T20:50:00.000+01:00Looking at that photo I can actually taste the cho...Looking at that photo I can actually taste the chorizo... must be time to start dinner...Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-47529190708899760362007-07-24T14:18:00.000+01:002007-07-24T14:18:00.000+01:00What a good idea, Tanna ... next time this is on t...What a good idea, Tanna ... next time this is on the lunch menu. And it's okay, there's no chance whatever of no more cookery books, I'm far too addicted!<BR/><BR/>Celia - I couldn't agree more. And, thank you, we are high up above the Thames here, although close. Several of our friends are threatened by floodwater today and tomorrow, and that's before the next lot of rain that's apparently coming this afternoon. It's a terrible situation, almost unbelievable ..Joannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-55699693180100198662007-07-24T14:15:00.000+01:002007-07-24T14:15:00.000+01:00Oh Joanna, you can NEVER have too many cook books!...Oh Joanna, you can NEVER have too many cook books! I guess chorizo must be a regional thing as we have lots of it available here. Your version looks and sounds ever bit as good as the original recipe and I second Tanna's recommendation with the spinach! And we did have fun that day!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-22087304194793841242007-07-24T14:13:00.000+01:002007-07-24T14:13:00.000+01:00mmmm! I would just need a large glass of ice cold ...mmmm! I would just need a large glass of ice cold dry sherry and a seat in the sun to accompany that.<BR/>Hope your garden is well away from the River Thames.<BR/><BR/><BR/>CeliaCelia Harthttps://www.blogger.com/profile/12776686088752602321noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-84758162727273103712007-07-24T12:53:00.000+01:002007-07-24T12:53:00.000+01:00Fantastic how two ingredients rosemary and Madeira...Fantastic how two ingredients rosemary and Madeira change everything in this one!! Now, let me think here joanna, how about we line the serving bowl with some fresh tender baby spinach and pour this juice over and then put the hot potatos and chorizo on top of the whole thing. Put a lid on it for a minute and bingo you've got some something that will go toward your five a day.<BR/>Please don't even entertain the idea of no more cookery books.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.com