CHEF and blogger Paul James writes for our paper.
WITH THE prospect of going back to Corfu this summer and also planning on writing a couple of cookbooks on the culinary and cultural heritage of Corfu, Greece and the Greek Islands, I was inspired to create this dish.
It is very versatile and can be used as a hearty meal or a simple side dish.
The Mediterranean diet is inspired on the eating habits of Greece, Italy and Spain but now that spans to a wide variety of cuisines including Turkish, Portuguese and French to name just a few.
Adding feta and of course oregano to this dish brings a definite Greek vibe to it.
Accompanying it with grilled fish or chicken takes me straight back to actually cooking this dish when I was in Kassiopi, Corfu with the aromas filling the apartment.
These Mediterranean vegetables with feta, olives and chorizo are perfect for just sitting on the balcony in the early evening with some beautiful crusty bread from the local bakery and a chilled glass of wine.
It is absolute bliss and I can’t wait to return.
Click here for Paul’s website and blog or visit his Recipes From My Travels Facebook page. for more.
Mediterranean Vegetables with Feta, Olives and Chorizo
Ingredients (serves four)
2 large potatoes diced small.
2 red onions roughly chopped
200g of cooking chorizo sliced
Baby tomatoes
2 red peppers roughly chopped
2 green peppers roughly chopped
1tsp of minced garlic
1tsp of tomato purée
2tsp of smoked paprika
1tsp of dried oregano
1tsp of dried Rosemary
Feta cubes
Mixed olives
Black pepper to taste.
Scattering of fresh basil leaves
Method
1. Preheat oven to 180c
2. In a hot large sauté pan, add the minced garlic and chorizo and cook gently for 5 mins.
3. The idea of this is to just bring out the natural oils of the chorizo.
4. Add the diced potatoes, I leave the skins on. Brown, but don’t overcook.
5. Now add the peppers, red onion, smoked paprika, oregano, rosemary and the tomato purée and stir gently coating everything. Cook gently for 5 minutes. The reason I brown the vegetables is to bring out the natural sweetness, I do this in casseroles and stews alike.
6. Line a casserole tray with greaseproof paper and tip in the vegetables and chorizo carefully.
7. Add the tomatoes and cover with foil and cook in the oven for 20 mins.
8. After 20 minutes remove the foil and cook for another ten mins until the chorizo is cooked and everything is piping hot.
9. Serve with a scattering of olives, feta cheese, basil leaves and a few turns of the black pepper mill.
