From Ramsay’s Best Menus
3 tbsp olive oil
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares
1 small red onion, peeled and finely chopped
150g good-quality cooking chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
1 ½ tbsp sherry vinegar
3 tbsp dry sherry
600g drained cooked chickpeas (freshly cooked or tinned)
100ml chicken stock
70g baby spinach leaves, washed
20 good-quality raw tiger prawns, peeled, deveined and heads removed
Large handful of basil, leaves only, torn
Sea salt and freshly ground black pepper
1. Heat 2 tbsp olive oil in a large, wide pan and add the peppers, red onion and chorizo. Cook for a few minutes, then add the garlic. Cook for a couple of minutes again, then add the sherry and vinegar and reduce down.
2. Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and cook for 10 minutes on a medium heat.
3. In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let wilt slightly, then scatter over the basil, season and serve.
Couldn’t find any tiger prawns at Marks and Sparks and so I settled for Honduran raw prawns. This is one GR’s recipes from his Channel 4 show, Ramsay’s Best Restaurants, and this is the main course for his Spanish Summer menu. The starter for this is Chunky Gazpacho and his dessert is Lime Mousse… Ok just by writing all this, it’s tempting me to actually do this whole menu. May do it for the next lunch / dinner party I do or back home in Singapore.