Southern-Inspired Chorizo Gravy
with Roasted Potatoes and Peppers and Charred Corn Salad
This riff on classic Southern sausage gravy will hit the mark for those craving comfort with a Tex-Mex spin. You'll smother potatoes and peppers with a delectable chorizo gravy and toasted ciabatta comes alongside for mandatory dipping. A tomato, charred corn and feta salad is the perfect way to cut the richness between bites.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
113 g
Corn Kernels
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tsp
Garlic Salt
280 g
Sous Vide Potatoes
113 g
Baby Tomatoes
160 g
Sweet Bell Pepper
1 unit
Lime
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
2.66 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
0.06 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown spots appear, 5-6 min. Remove the pan from heat. Transfer corn to a large bowl to cool. Set aside.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Pat potatoes dry with paper towels. Add potatoes, peppers, half the garlic salt, 1 tsp Paprika-Garlic Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-line baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until potatoes are fork-tender and peppers are tender-crisp, 12-14 min.
Meanwhile, halve ciabatta. Arrange ciabatta on an unlined baking sheet, cut-side up. Drizzle 2 tsp oil (dbl for 4 ppl) over ciabatta. Season with a pinch of garlic salt and pepper, to taste.Flip ciabatta so that the cut-side is now facing down. Toast in the bottom of the oven until golden-brown, 6-8 min.
Meanwhile, heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Sprinkle remaining Smoked Paprika-Garlic Blend and Cream Sauce Spice Blend over chorizo. Cook, stirring often, until chorizo is coated, 30 sec. Stir in 3/4 cup water (1 1/4 cups for 4 ppl), then bring to a simmer. Simmer, stirring occasionally, until gravy thickens, 1-2 min. Season with salt and pepper, to taste. (TIP: If gravy is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)
Meanwhile, halve tomatoes. Roughly chop cilantro. Juice lime. Add tomatoes, half the cilantro, 1/2 tbsp lime juice, 1/2 tbsp oil and a pinch of sugar (dbl all for 4 ppl) to the large bowl with charred corn. Season with pepper and remaining garlic salt, to taste, then stir to combine.
Halve ciabatta diagonally. Divide potatoes and peppers between plates. Spoon chorizo gravy over top. Sprinkle with feta and remaining cilantro. Serve charred corn salad and toasted ciabatta alongside.
