Ok, so Jamie Oliver would have to be my favourite celebrity chef. I just love his style of cooking and the joy he brings to every recipe. His focus on making cooking easily accessible, fun, affordable and enjoyable is fabulous and I just enjoy so many of his recipes. I know that he is not technically considered to be a chef or cook that follows Paleo food principles, but so many of his recipes are easily adaptable and so many others are already Paleo – protein and fresh produce.
A while ago I was watching his Jamie Does season on DVD and his episode in Spain showed one recipe that really appealed. In fact, it’s a bit hard to say why it appealed so much, because I’m not normally a fan of tomatoes in the first place, but I do like experimenting and I am willing to try something new. It must have been the actual recipe and the fresh herb flavour combination that captured me. Anyway, my husband was also half watching this show with me and this recipe appealed to him too – so we purchased the ingredients and made it for lunch the following day after church. We loved it! On subsequent occasions we have made it with our own special tweaks. It’s now something we make about once a month, maybe more. So below is my tweaked version of his recipe. To find the original, either watch the show or purchase his Jamie Does recipe book (you won’t be sorry – so many amazing recipes! – My favorites are the Moroccan recipes).
Tomato and Chorizo Salad (my version)
1 raw chorizo (approximately 225g roughly chopped)
3 large ripe tomatoes roughly chopped
270g cherry tomatoes, halved or quartered depending on their size
sea salt and freshly ground black pepper to taste
1-2 garlic cloves, finely sliced
1 small handful of flat or curly leaf parsley, finely chopped
1 small handful of a mix of basil and oregano, finely chopped
6 button mushrooms, sliced
2 rashers of bacon, diced
rice wine vinegar or apple cider vinegar
soft feta, optional
1. Prepare the tomatoes. As the salad can get very wet, you may prefer to scrape away the inner seed section, and just use the tomato shell, particularly for the large tomatoes. Place into a large bowl.
2. Finely chop all the herbs and add to the bowl and then sprinkle with salt and pepper to taste. Add a generous slosh of olive oil and a smaller swig of vinegar to the bowl and mix well, then set aside.
3. Prepare the chorizo, bacon, garlic and mushrooms for cooking.
4. In a large frying pan, add a good slosh of olive oil, enough to cook in. Once the pan and oil have heated, add the chorizo and bacon, cook for a few minutes, then add the mushrooms. As the mushrooms start to take on the colour and aroma of being cooked, add the finely sliced garlic for the last 1 minute of cooking. The garlic is to go golden in colour and no further.
5. Add a last swig of the vinegar to the frying pan to cool down the cooking and remove from the stove top.
6. Add the frying pan ingredients to the bowl of tomatoes and herbs and toss well. Serve in bowls and add the optional feta cheese if you choose. Enjoy immediately.
This recipe does not keep and should be eaten directly. Serves two as a full meal and four as a side dish.
Occasionally, if we a super hungry and want this to be more substantial a meal, we will reheat some cooked chicken thighs or left over roast meat (any variety) to add to the salad.
Enjoy and if you make it, let me know what you think 🙂