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Friday, April 12, 2013

Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter recipe

Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter
Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter

The nutty flavour of sage brown butter brings these simple Ingredients together beautifully

Serves 4

Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter ingredients: 2 tablespoons olive oil. 300 grams button mushrooms, thickly sliced. 1 teaspoon each ground cumin, coriander and smoked paprika. 1 large vine tomato, diced. 1 tablespoon water. 1 x 400 gram tin chickpeas, drained and rinsed. 2 cured chorizo sausages, thinly sliced. 4 tablespoons butter. 12 fresh sage leaves. 2 teaspoons lemon juice. 1 cup thick plain yoghurt. 1 clove garlic, crushed. sea salt and freshly ground pepper. 4 eggs. grilled bread or warm flat-breads to serve

Method of cooking
Heat the olive oil in a large sauté pan and cook the mushrooms for 5 minutes over a high heat until golden and tender, turning occasionally Don't add extra oil to the pan as the mushrooms will start to release a little liquid as they cook. Add the spices, tomato and water and cook for 1 minute then add the chickpeas and chorizo and season. Cook for a few minutes, stirring occasionally until everything is hot and the raw spices are cooked out. Tip into a dish and keep warm in a low oven. Wash the sauté pan and set aside for cooking the eggs. Melt the butter in a saucepan and when it starts to bubble add the sage leaves and cook until the butter turns a golden brown and smells nutty. Add the lemon juice, swirl the pan and remove from the heat Heat the saute pan with a little oil and fry the eggs until done to your liking. Combine the yoghurt and garlic and season
To assemble: Divide the yoghurt between plates and spread evenly with the back of a spoon. Top with the chorizo mixture then a fried egg. Spoon the warm sage leaves and butter over the top and a grind of black pepper and salt. Serve immediately with grilled bread. By then, the Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter is ready
 
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