Hotpot of Brussels Sprout with Chorizo
Method
By Marcus Wareing
Serves 4. The unique flavour of chorizo lends itself well to the nuttiness of the sprouts and the earthiness of the barley.
1. Place the pearl barley into a saucepan and cover with cold water. Simmer gently for around 20 -25 minutes until al dente. Meanwhile, heat a deep frying pan and add the chorizo.
2. Cook until the oil begins to seep out (roughly five minutes), then add the onion, garlic, thyme and salt. Cook until the onions have lightly caramelised. Add the paprika, tomato purée, vinegar, soya sauce and stock and mix well. Now add the drained pearl barley and allow to simmer very gently for about 10 minutes.
3. Heat the butter in a large frying pan; when hot, add the sprouts and seasoning and cook until lightly golden. Add to the pan of barley and cook until soft. Serve with crusty bread and enjoy by the fireplace!
Ingredients
200g/7oz pearl barley
75g/3oz chorizo, cubed
1 onion, peeled and sliced
2 cloves garlic, crushed
1/4 bunch thyme
1/2 tsp table salt
1 tsp smoked paprika
2 tbsp tomato purée
1 tsp balsamic vinegar
1 tbsp soya sauce
200ml/7fl oz vegetable stock
2 tbsp unsalted butter
200g/7oz Brussels sprouts, halved
1/2 tsp sea salt
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