“Indulge in the vibrant flavors of summer with a Chorizo, Potato, and Anchovy Skillet. The rich, smoky notes of chorizo dance with perfectly cooked potatoes and the umami kick of anchovies. Paired with a refreshing Summer Fruit and Ricotta Salad—featuring red grapes, lychees, cherry tomatoes, and creamy ricotta—it’s a delightful contrast of textures and tastes. Elevate the experience by adding a succulent sirloin steak cooked to a perfect medium-rare. Summer dining at its finest.” – ChatGPT (being overdramatic)
This dish consists of three parts:
- A Chorizo, potato and anchovy skillet
- A Summer fruit and ricotta salad
- The steak
Chorizo, Potato, and Anchovy Skillet
This dish combines the smoky and spicy flavors of chorizo with the earthiness of potatoes and the umami kick from anchovies.
Ingredients
- 2 Tbsp olive oil
- 500g potatoes, washed and diced into small cubes (keep the skin on for a more rustic appearance)
- 150g chorizo sausage, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4-6 anchovy fillets, finely chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 200°C.
- Cook Potatoes: Heat olive oil in an ovenproof skillet over medium heat. Add the diced potatoes and cook until they start to brown, stirring occasionally, for about 8-10 minutes.
- Add Chorizo and Onion: Add the sliced chorizo and chopped onion to the skillet. Continue to cook, stirring frequently, until the chorizo is browned, and the onion is soft.
- Add Garlic and Anchovies: Stir in the minced garlic and chopped anchovies. Cook for an additional 2-3 minutes until the garlic is fragrant.
- Season: Season the mixture with salt and pepper to taste. Be cautious with the salt, as the anchovies add a salty flavor.
- Transfer to Oven: Place the skillet in the preheated oven and bake for about 15-20 minutes or until the potatoes are fully cooked and have a crispy exterior.
- Garnish: Once out of the oven, garnish with freshly chopped parsley.
Summer Fruit and Ricotta Salad
This salad brings together the sweetness of grapes and lychees, the juiciness of cherry tomatoes, and the creaminess of ricotta, all complemented by the freshness of mint and a simple balsamic dressing. It’s perfect for a refreshing summer meal or as a side dish for grilled meats or seafood.
Ingredients
- 2 cups mixed salad greens (arugula, spinach, and/or mixed baby greens)
- 1 cup red grapes, halved
- 1 cup fresh lychees, peeled and pitted
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled ricotta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 Tbsp balsamic vinegar
- Salt and pepper to taste
- Optional: Toasted pine nuts for garnish
Instructions
- Prepare the Greens: Wash and dry the mixed salad greens and place them in a large salad bowl.
- Add Fruits: Gently fold in the halved red grapes, fresh lychees, and cherry tomatoes.
- Add Ricotta: Sprinkle the crumbled ricotta cheese over the salad.
- Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, chopped fresh mint, salt, and pepper to taste.
- Dress the Salad: Drizzle the dressing over the salad and toss gently to ensure an even coating.
- Garnish: If desired, sprinkle toasted pine nuts on top for a delightful crunch.
The Steak
You can use and good cut of steak. I marinated the steak with the following:
Ingredients
- 3 tsp coriander seeds, roasted and ground
- 1 tsp black pepper corns, roasted and ground
- ½ tsp cumin seeds, roasted and ground
- ¼ tsp chilli flakes
- 1 garlic clove, finely chopped
- ¼ tsp brown sugar
- 1 tsp Dijon mustard
- 3 tsp olive oil
- 1 tsp Worcestershire sauce
The original recipe can be found here. Marinade the steak for at least 4 hours but up to 24 hours. Make sure the steak is at room temperature before grilling.
Grill the steak on high heat until medium to rare…….
……basting it now and then with the left over marinade. Remove the steak from the grill, cover it in foil and let it rest for at least 5 minutes.
Cut the steak in desired portions….
….and serve with the potato dish and salad.
We paired this with a beautiful 2017 Limited Release Goedverwacht Maxim Chardonnay.
The tasting notes for the 2019 vintage, are below:
