A simple supper

by Jax on November 6, 2013

Balmy days of summer salads and beach barbecues are a dim and distant memory. This stormy weather (40 knot winds and driving rain seems to be the norm) is making me want comfort food.simple supper

It’s a bonus when you can produce a quick meal without too much effort (especially when you’ve spent the afternoon chasing your hat around the marina with a boat hook….!).

One of the easiest, tastiest meals which I prepare quite often on board is a Spanish inspired roast dish based on ‘patatas a lo pobre’ (poor man’s potatoes) – so called because the peasant farmer would have nothing to eat but his home grown potatoes and peppers, and therefore also apt for boaties who have spent all of their money on boat and tech ;-)

You can use regular potatoes, but I like to use sweet potatoes as they take on such a lovely depth of flavour and texture when they are roasted. For Spanish speaking pedants this would make it ‘batatas a lo pobre’.

For a vegetarian version you could leave out the chorizo, or use some sliced up veggie sausages (Cauldron’s are the best in the UK, but not so easy to get hold of elsewhere), spiced up with some Chipotle chilli paste which is not the same admittedly, but does give it a good taste kick.

For 2

2-3 Sweet potatoes (depends how hungry you are and how big the potatoes are)
2 tsp of smoked paprika (I like it quite spicy)
pinch or two of ground cumin
1 onion (red is nice, but anything will work) halved and cut into wedges
2 peppers red or green (whichever you prefer, or one of each if you like) cut into broad strips or large pieces
Chorizo cut into slices about the thickness of a £1 coin
2 large eggs
Chopped coriander or flat leaf parsley

Preheat oven to about 200C (or ‘hot’ if you have one of those ovens with rudimentary temperature controls – the beauty of this recipe is that it will work in any oven, it might just take a bit longer).

Cut the sweet potato into chunks (the bigger the chunks, the longer it will take, so smallish is good) and put in a roasting dish with a good tbsp or two of olive oil IMG_2559 (not too much or the potatoes will be too soft), the paprika and the cumin. Stir so that the potatoes are coated in the oil and spices and roast for 15-20 minutes.

Add the onion and the pepper to the sweet potatoes, stir again (add a bit more oil if needed) and pop back in the oven for another 15-20 minutes – you’re aiming for slightly charred.

If you’re feeling lazy (or the sea is too rough) add the chorizo, if not, then fry the chorizo in a pan until it caramelises (you don’t need oil, there’s enough fat in the chorizo). I usually fry it in red wine, as this gives it a lovely depth of flavour, but best to use a splash guard if you have one as it spits.

Add the cooked chorizo to the roasting vegetables, wipe most of the oil out of the frying pan and fry the eggs. The idea is for the yolks to be nice and runny and ooze all over the vegetables. I have served the dish without the eggs when the sea’s been a bit lumpy, but it’s much more satisfying with the eggs on top.

Serve the vegetables sprinkled with the parsley or coriander and topped with the fried eggs.

{ 3 comments… read them below or add one }

slingthehook.com November 7, 2013 at 07:10

mmm, the title link seems not to be working properly, click Read entire article to see more, or go to http://slingthehook.com/?p=6224


Adrian Evans November 7, 2013 at 06:32

You’re right avid reader. Will look into it.


Dan Hacking November 7, 2013 at 06:20

Is the link right…….doesn’t seem to take me to the right page?


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