This picture is of us in Sydney on the first day we arrived in Australia. Regent was dissapointed that I have not posted it yet, so all though the picture has nothing to do with my post today, this ones for you dahling! There is the Sydney bridge and the opera house to the right of the picture. To our left is Luna Park (amusement park with Big Mouth entrance!).
I thought I would share my first Australian dinner creation!
This recipe comes from Margaret of Sunshine, Victoria in Australia. My first Australian dinner. Quick, easy and tasty! And only uses one pot! No worries mate!
Serves 4 Prep 15 minutes Cook 25 minutes. I served it on a bed of couscous.
1 tbsp olive oil
500g chorizo, cut into 3cm pieces ( a spicy sausage)
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp sweet or smoked paprika
2 cups (500ml) chicken stock
3 cups chopped vegetables, such as potato, celery, peas, green beans or carrots
400g can chopped tomatoes
1/2 cup chopped flat leaf parsley
crusty bread, to serve(optional)
1. Heat olive oil in a large heavy based saucepan on high. Cook chorizo for 1-2 minutes each side, until lightly browned. Remove from pan and drain on paper towel.
2. Cook onion and garlic in same pan on medium heat for 5 minutes, until softened. Add paprika to pan and cook stirring for 1 minute. Add chicken stock, mixed vegetables and canned tomato. Bring to boil.
3. Return chorizo to pan. Reduce heat to low and simmer for 10-15 mins, until vegetables are cooked. Stir through parsley and serve with crusty bread, if you like. Bon appetit!
I bought a celery to make this recipe...the celery was 3 feet long and one foot accross! Normal sized celery here it appears! Anyone have a recipe for celery soup?!!!
I thought I would share my first Australian dinner creation!
This recipe comes from Margaret of Sunshine, Victoria in Australia. My first Australian dinner. Quick, easy and tasty! And only uses one pot! No worries mate!
Serves 4 Prep 15 minutes Cook 25 minutes. I served it on a bed of couscous.
1 tbsp olive oil
500g chorizo, cut into 3cm pieces ( a spicy sausage)
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp sweet or smoked paprika
2 cups (500ml) chicken stock
3 cups chopped vegetables, such as potato, celery, peas, green beans or carrots
400g can chopped tomatoes
1/2 cup chopped flat leaf parsley
crusty bread, to serve(optional)
1. Heat olive oil in a large heavy based saucepan on high. Cook chorizo for 1-2 minutes each side, until lightly browned. Remove from pan and drain on paper towel.
2. Cook onion and garlic in same pan on medium heat for 5 minutes, until softened. Add paprika to pan and cook stirring for 1 minute. Add chicken stock, mixed vegetables and canned tomato. Bring to boil.
3. Return chorizo to pan. Reduce heat to low and simmer for 10-15 mins, until vegetables are cooked. Stir through parsley and serve with crusty bread, if you like. Bon appetit!
I bought a celery to make this recipe...the celery was 3 feet long and one foot accross! Normal sized celery here it appears! Anyone have a recipe for celery soup?!!!
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