King Prawn Chouriço Linguine in a Creamy Vermouth Sauce with Chilli

Last week I made this for a friend who hadn't seen me in forever. We planned drinks in town but hadn't necessarily decided on dinner. The speed of this dish from start to table, can't be beat. Deciding we didn't fancy dinner out, I made this. Big on taste yet satisfyingly light. Perfect! The prawns are sautéed in the rendered chouriço fat. Next garlic, chilli, vermouth, shell stock and cream are added. Proof that sometimes simple is better. With so few ingredients it is amazing how good this tastes. I like to throw in some super juicy, ripe baby plum tomatoes, just for colour. This is HEAVEN on a plate. If possible I recommend Noilly Prat Original Dry Vermouth. The flavour profile is complex

Moelas Guisadas ❦ Portuguese Chicken Gizzard Stew

Today's recipe is one very dear to my heart. My mother was an excellent cook. She understood how to balance food naturally. A gift she passed on to me. This was one of the first dishes I mastered, and everyone who has mine asks for the recipe. How many times have you tasted a dish and thought, this is missing something. Sometimes it isn't the most elaborate dishes that have the most flavour, it's simply knowing how to balance and enhance each one to make gastronomic magic. This recipe does just that. The stew's slow reduction, the humble ingredients, the velvet smooth bread loving sauce is just one of my absolute favourite dishes. I stew mine with red wine. Many recipes call for white wine,

Crawley,West Sussex UK

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