Adam Cawood at First Coast brings together two superb textures in this stir-fry recipe. See what Adam has to say in our Q&A.
1. Heat the olive oil in a saucepan and lightly fry the onion, garlic and peppers in olive oil for 5 minutes. Add the sugar, vinegar, toasted coriander and sweet paprika. Cook on low heat for 30-40 minutes, or until soft and jam-like in consistency.
2. Remove from the heat, cool slightly and pulse in food processor for a few minutes but do not allow to purée. Check the seasoning.
3. Heat a cast iron frying pan until very hot. Add a splash of olive oil and the chorizo. Sauté for 1-2 minutes, tossing to prevent burning. Add the onion and cook for 30 seconds. Add the squid and cook for 1 minute, until barely cooked, stirring all the time. Add the cherry tomatoes and parsley, soy sauce and freshly ground black pepper. Check the seasoning. If not salty enough, add more soy sauce.
4. To serve pile on to 4 plates with a dollop of red pepper relish on top of each pile and with lemon wedges on the side.
.jpg)
Recipe © courtesy of Adam Cawood at First Coast
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments