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Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Join the email alert service to find out when this site is updated. Sign up here.
Please put ‘alert’ in the subject box.
Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Chicken Chorizo
The beauty of this recipe is that you can count on the chorizo to give the dish a rich and intense flavour. If chorizo (Spanish sausage) is unobtainable where you live, my advice is to move.
Serves two
Four free range chicken thighs
Two cooking chorizos, mild or spicy to taste, sliced to twice the thickness of a pound coin
Some decent tomatoes, roughly chopped
One clove garlic, finely chopped
Three shallots, finely sliced
Glass of red wine
Two bay leaves
Olive oil
Brown the chicken thighs in some olive oil in a large frying pan. Put the thighs to one side and cook the garlic and shallots in the pan until golden. Add the chorizo and cook for a few minutes more.
Throw in (yes, throw in) in the tomatoes, the bay leaves and the glass of wine. Simmer gently for 15 or 20 minutes until the tomatoes are done.
Now take a flattish ovenproof dish, pour in the tomato and chorizo and place the chicken thighs on top, skin up. Sprinkle a little salt on the thighs - that will make the skin crispy. Cook in a mediumly hot oven for about an hour or until it looks ready.
Serve with some small baked potatoes and something green, like George Monbiot's head.