Hot Salad / Chorizo, Potato,& Poached Egg On A Bed Of Romain Lettuce With Hot Balsamic Vinegar

今日の夕食は、チョリソとポテト玉ねぎとポーチドエッグのホットサラダ。香港に住み始めてチョリソが簡単に手に入るようになったので、この組み合わせが美味しいのではないかと思って作ってみたものです。最近はパプリカも加えています。

Tonight’s dinner was Chorizo, potato, onion & poached egg hot salad on the bed of Romain lettuce.  This is something I started making in Hong Kong because it was easy to get good chorizo – unfortunately the chorizo I get here isn’t as good for this type of dish.  Recently I started adding red/yellow pepper.

 

以前はソテーしていましたが、最近はオーブンで焼く方が楽なのでそうしています。チョリソーはフライパンで低温で焼いてオイルを出し(シンガポールのチョリソはあまり脂が出ませんが)てニンニクを炒めてからバルサミコ酢を加えて少し煮詰めてドレッシングにします。

I used to sautee everything but now I roast them in the oven, it’s just easier this way, but I do sautee chorizo on low eat in a frying pan so you can get chorizo flavoured oil – but not easy because the chorizo I get there isn’t very fatty.  I then sautee garlic, sautee a little then add good sweet balsamic vinegar and pour this over the rest.

冷たいシャキシャキしたレタスと熱々のポテトやチョリソなどの組み合わせも、ポーチドエッグとの相性もばっちりでとても美味しいです。色々工夫してみてはいるのですが、バルサミコ酢とチョリソから出たオイルの色で見た目がきれいでないのが残念。

I like the contrast between cold crisp lettuce and hot potato, chorizo etc and poached eggs go so well with the rest.  I have been trying to make the presentation better but it’s not easy to make this look good because of the colour of the oil from chorizo & balsamic vinegar.

 

28May19Dinner2

 

28MayDinner1

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