Chorizo in Cider

3 Sainsbury's Chorizo Style Pork Sausages
Good Quality Cider (flat or fizzy)
1 tsp Smoked Paprika
Freshly Ground Pepper
Sea Salt
Olive Oil

• Pour cider into the saucepan - enough to cover the sausages.  Bring to a simmer.
• Place 3 sausages into the cider.
• Cook sausages for about 20mins, or until cooked all the way through.
• Take out the sausages and bring sauce to the boil to reduce.
• Add paprika, salt, pepper, and olive oil to taste.
• Cut up the sauces and the pour over the sauce.  It will be almost syrupy once the cider has reduced.

Top Tip: Make loads and eat loads! Soooo tasty!  Mix up what you add to the sauce and try some different flavours.

Sunday Brunch

{5th August}

We like to spend a Sunday morning watching Sunday Brunch on Channel 4.  This is quite often accompanied by pancakes, scrambled eggs, bacon and maple syrup - true American style. 

However this Sunday I was completely inspired by one of the cooking sections on Sunday Brunch with Omar Allibhoy.  Very sexy spanish accent on a Sunday morning! Lovely!

I popped over to Sainsbury's to buy all the fresh ingredients to cook our own Tapas for lunch.  On the menu we had: Crusty bread, spanish black and green olives, manchego cheese and palma ham, grilled langoustine cooked in garlic and parsley oil, chorizo in cider, meatballs in tomato and paprika sauce, and patatas bravas.

To be honest I have never cooked any of these before and I don't tend to cook to recipes.  My mum used to get cross with me for never reading a recipe properly, and now I just don't really bother.  I like to make it up as I go along.  Sometimes it works, sometimes it doesn't.  For the langoustine and chorizo I listened to the ingredients that Omar put into his dishes and elaborated, and for the meatballs and patatas bravas I just sort of made it up!

I'm pleased to say that all worked very well and I will definitely be cooking them again.

Recipes to follow.

Langoustine in parsley and garlic oil

Chorizo in Cider

Patatas Bravas