Am I in denial or has this winter been pretty mild?
If you don’t pay any attention to the wind that howls threatening to take the roof, and if you ignore the rain that batters viciously and sideways, it’s really not too bad. Our heater is set to number 1 and I haven’t even contemplated buying an electric blanket (like I have other years).
I just posted a photo of this hug in a bowl on Instagram and Facebook tonight and the response was so positive I thought I better share the recipe on my blog. There’s lots of things I eat and cook that never make it to this blog. This was going to be one of them. But I changed my mind.
While hibernating indoors, I’m eating free range
This comforting recipe is gluten free, dairy free and uses free range meat. There’s enough for dinner for two with leftovers for lunch the next day. I prefer spaghetti over all other pastas, but short pastas such as spirals or penne are better for reheating for lunch the next day. Totes up to you.
Just in case you didn’t know, there are 2 types of chorizo: cured and fresh…
- Cured chorizo is often smoked and comes in the form of a firm, dried sausage, similar to salami. Cured chorizo can be eaten “as is” or sliced, diced and cooked to add flavour to a dish.
- Fresh chorizo is fresh ground pork mixed with spices and comes in sausages or as sausage meat and must be cooked before eating.
In this recipe I’ve used L’Authentique’s fresh chorizo french grind which come in 450gram packs. I love L’Authentique’s free range meats. The ingredient list on their chorizo is short and sweet: Free range pork, bacon, white wine, fresh garlic, smoked paprika, salt, spices.
Chorizo meatballs and kale in red wine sauce
- 450g L’Authentique Chorizo French Grind
- 1 tablespoon oil
- 1 onion, diced
- 1 bunch kale, destemmed and chopped
- 3 cloves garlic, chopped
- 1 cup red wine
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- Salt and pepper
- To serve: gluten free pasta cooked al dente
- Using wet hands, so the meat doesn’t stick to them, roll the chorizo into 3-4 cm meatballs and set aside.
- Heat oil in a large saute pan, add onions and fry for 3 minutes. Push onions one side of the pan and add meat balls. Fry for 5 minutes, turning to cook on all sides. Add kale and garlic and cook until kale is wilted.
- Carefully stir in red wine, canned tomato, tomato paste and dried basil. Bring to a boil, then reduce heat to simmer uncovered for 10 minutes until sauce has thickened (cook your pasta during this time). Season to taste.
- Stir in cooked pasta and serve.
Ideas on what to do with the leftover wine:
- Drink it
- Share it
- Make this recipe again