potato and chorizo traybake
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A traybake – or a sheet pan dish – is not very often successful in my view. If you take chicken with some kind of vegetables for instance, the chicken will hardly have started cooking by the time the veg are turned to mush. Fish and potatoes – the other way round, so you have to cook the spuds first, remove the tray from oven, add the fish – and it has long ceased to be a traybake.
If you concoct a traybake only out of vegetables, it’s fine in terms of cooking time but isn’t it then just roasted vegetables? If you dump together pasta, meaty bits, cheese and some other such, it’s obviously a pasta bake and most of those bits had to have been precooked. Hassle rather than dump and go.
My traybake, I must admit, was what I call ‘an accidental fiend’: a good recipe stumbled upon by accident; a fridge clear-out turned into dinner. I had potatoes – I always have potatoes since we grow them, even though we normally forego them on a daily basis. I had a cauliflower. I had a sizeable amount of spicy chorizo, and the herbs, ketchup and all are cupboard staples.
It turned out extremely good, as accidental fiends often do. The cinnamon was such an inspired touch that on several following days I tried adding it to everything I cooked. And the best bit about this is that the three key ingredients: sausage, potatoes and cauliflower need about the same amount of time to bake or at least won’t come to harm if mildly overcooked (I add the cauli a bit later overcautiously because I prefer it al dente). That’s what I call a proper traybake.
potato and chorizo traybakeServings: 4Time: about an hour and a half
- 1kg (2 pounds) small waxy potatoes
- 300g (10oz.) spicy cooking chorizo sausage
- 1 cauliflower broken into florets
- sea salt
- 2 tsp cinnamon
- 2 tsp smoked paprika
- 2 tbsp. tomato ketchup
- olive oil
- a few thyme sprigs
- ½ bunch parsley, chopped finely
Wash the potatoes but do not peel them. Cut them into roughly bite-sized chunks, halves if small and wedges if bigger. Cut the chorizo in half lengthwise and into 1 inch chunks crosswise. Place the potatoes and chorizo in a bowl, season generously with salt, sprinkle with about ½ tsp cinnamon and ½ tsp paprika, Drizzle with oil, add the thyme sprigs and toss everything together well with your hands.
Preheat the oven to 200C/400F/gas 6. Place the potatoes and chorizo in a large baking tray and bake for 20 minutes.
In the meantime toss the cauliflower florets with the remaining cinnamon and paprika, season it with salt and dribble with ketchup. Massage the seasoning into the florets with your hands.
After 20 minutes remove the tray from the oven and add the cauliflower; toss everything around and return to the oven. Bake for about 1 hour until the potatoes and chorizo are crisp, and the cauli charred, giving the tray a shake halfway through.
Serve sprinkled with the chopped parsley, with a green salad.