Chorizo and wine is another of our favourite tapas. The word tapas comes from tapa, meaning to cover. At first, this is what tapas were – a slice of ham or bread placed on a glass of sherry in a tavern to keep flies out of the glass. These salty complimentary morsels also promoted thirst and hopefully more drink sales. Tapas have evolved since then are now often the main reason for visiting a tavern.
Seriously, I can’t think of anything better than nibbling on this delicious meaty snack as I enjoy a glass of wine… as the sun sets… in a gorgeous location… with friends.
2 chorizo sausages, sliced on the diagonal 2 cloves garlic, finely chopped 1/2 cup white wine 1/4 cup dry sherry 1/2 teaspoon chicken stock powder 1 teaspoon sweet paprika 1 bay leaf 2 tablespoons of parsley, chopped
Heat a non-stick pan and cook the chorizo slices until browning slightly (you do not need to add oil to the pan). Remove the chorizo from the pan (keep the fat from the chorizo).
Heat the pan with chorizo fat, add the garlic to the pan and cook gently to soften, but do not burn.
Add paprika and cook for 30 seconds. Add the wine and the bay leaf and simmer until liquid has reduced a little. Add the chicken stock powder and the sherry and simmer until reduced and thickening.
Return the chorizo to the pan, add the parsley and toss to coat well.
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Another one of Dwayne’s favourites! We were shopping at an Aeon shopping centre, near Senibong Cove in Malaysia, when Dwayne’s nose led him to a pot of Chinese Tea Eggs simmering away outside a cute little tea shop. The aroma permeating from the pot was a delightful combination of cinnamon, star anise and soy. Not able to pass them by he purchased a few of the eggs and delighted in their taste, for they tasted as delicious as they smelled.
So taken was he by the tea eggs that I had to experiment with making my own. I did a search on the net and found some interesting recipes. I ended blending a couple of ideas and making up my own recipe. I didn’t like the sweetness of the bought eggs so I omitted the sugar that was in most recipes. Add a 1/2 cup of sugar if you like it sweet.
This is how I made them…
10 softboiled eggs
(I boiled the eggs with a little bicarb to help them peel easier. )
About three cups of water
2 Tbs Kecap Asin (or soy sauce)
2 Tbs Kecap Manis
1/2 tsp salt
4 pods of star anise
2 cinnamon sticks
8 whole cloves
1/2 tsp black peppercorns
1/2 tsp fennel seeds (optional)
2 slices of lemon or orange
the contents of four opened black teabags (I didn’t have any lose tea) NOTE: Lapsang Souchong tea would be great in this recipe but I haven’t been able to find it yet. It would give it a smoky flavour.
Do not peel the boiled eggs, but crack them all over to allow the flavour and colour of the marinade to penetrate them.
Add all ingredients, including eggs, to a saucepan and bring to the boil. Reduce the heat and simmer.
I simmer the eggs for about 30 minutes and then I let them sit in the marinade for another 12-18 hours. The longer you leave them in the marinade the more flavour and colour they will have.
They are a handy little snack when sailing and also a nice treat to take to fellow sailors when visiting.
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