Beef Loc Lac with Fried Egg
A quick Cambodian-style stir-fry of marinated beef, served with a fried egg, crisp salad vegetables, and a punchy lime-pepper dipping sauce.
Classic Spanish Chorizo Stew
This classic Spanish chorizo stew is bold, warming, and packed with rustic flavour. Smoky chorizo, sweet onions, and paprika simmer with potatoes and tomatoes into a deeply comforting one-pot dish.
It is perfect for cosy dinners and easy batch cooking, with plenty of sauce for dipping crusty bread.
Method
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- Heat olive oil in a heavy pot and cook chorizo for 2–3 minutes until it releases its oils.
- Add onion and cook until softened, then stir in garlic for 30 seconds.
- Add tomato purée and smoked paprika, stirring briefly to bloom flavour.
- Stir in chopped tomatoes, potatoes, bay leaf, and stock.
- Bring to a gentle boil, then reduce heat and simmer 25–30 minutes until potatoes are tender.
- Season with salt and black pepper to taste.
- Finish with chopped parsley and serve hot with crusty bread.
Ingredients
- 400 g Tomatoes chopped or canned
- 1 tbsp Parsley chopped, to finish
- 1 tbsp Olive Oil
- Black Pepper, to taste
- 3 cloves Garlic minced
- 700 ml Vegetable Stock hot
- 1 tsp Smoked Paprika sweet or hot
- 1 Bay Leaf
- 1 tbsp Tomato purée
- 500 g Potatoes peeled and chunked
- 1 large Onion finely chopped
- 250 g Chorizo sliced
- Salt, to taste
Notes
Use cooking chorizo for best depth and richness in the broth.
Simmer gently so potatoes hold shape while thickening the stew naturally.
Add a little hot water if you want a looser, soupier finish.
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