Wednesday, 7 September 2011

Chorizo and Tomato Rice with Goat's Cheese

The title I've given this dish is rather dull, but I promise it tastes anything but. It's something I first cooked in my first year of university, and have since adopted it as one of my fall-back recipes when I can't decide what I want to cook or eat. The sort of goat's cheese I use is the very ordinary soft log that is easily obtainable in the supermarket, it goes well here, a soft, cool contrast to the heat of the chorizo.

1 tbsp olive oil
1 small onion, chopped
1 clove garlic, finely chopped
Approx. 100 grams cooking chorizo, sliced into thickish rounds
1 cinnamon stick
1 bay leaf
1 tsp coriander seeds, ground
1 tsp sweet smoked paprika
1 tin tomatoes
Strip of zest from orange, plus juice of half the orange
1 can tomatoes
Dash white wine- optional
100 grams basmati rice
To finish:
2 tbsp chopped coriander leaf
30 grams soft goats cheese

On a medium heat, warm the olive oil in a heavy bottomed saucepan that has a fitting lid. Add the onions to the pan and cook for around 5 minutes until soft. Put in the garlic and cook for another minute. Turn the heat up and add the chorizo. Cook until slightly crispy and the paprika-spiked oil starts to run. Add the cinnamon stick, bay leaf and coriander, cook for 30 seconds before tipping in the tinned tomatoes. If they are whole, break them up with a spoon in the pan. Add the zest and juice from the orange, plus the wine if using. Let everything simmer for a few minutes, season with salt and pepper. Stir in the rice and add 100ml water. As soon as the liquid starts to bubble hard, turn the heat down immediately to the lowest setting and clamp the lid on. Leave it alone for 15 minutes.  In the meantime, you can crumble up the goats cheese and chop the coriander and do any clearing up. Once the time is up, take off the heat and fork through the coriander. Decant into a bowl, sprinkle over the goats cheese and eat.
Serves 1.

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