Chorizo and Tomato Salad
This dish is based on Jamie Oliver’s Jamie does Andalucía programme and I make it using a local ‘Gubbeen’ chorizo. I’ve always known that my ‘gob’ meant my mouth but never gave the word’s origins much thought. The name ‘Gubbeen’ is from the Gaelic gobin, meaning small mouthful, which refers to the bay where the farm is located in Schull, County Cork. Jamie uses sherry vinegar, which isn’t available at my local supermarket, so I use red wine vinegar instead. This moves it away a little from its Spanish origins, but it still tastes great. – Sheila Kiely, Gimme the Recipe
Ingredients: – serves 5–6 180g chorizo – Gubbeen if you can get it 1 tbsp olive oil 400g mixture of regular and cherry tomatoes 1 garlic clove 2 spring onions Small bunch of fresh basil 1 tbsp red wine vinegar
Method: Slice the chorizo. Heat the olive oil in a small frying pan and cook the chorizo over a medium heat for 5 minutes. Wash and slice the regular tomatoes and halve the cherry tomatoes. Peel and crush the garlic. Rinse and slice the spring onions. Chop up the basil. Add the garlic and red wine vinegar to the chorizo and cook for 2 minutes. Put the tomatoes in a bowl with the spring onion and basil, and pour over the chorizo and mix well and serve.