Werribee Mansion chef Bob Coley joined TODAY to whip up an exotic Spanish breakfast, perfect for a Sunday brunch.
Serves 2 for a hearty brunch or 4 as a starter
- 2 cured chorizo sausage, diced into 1 centimetre cubes
- 2 large potatoes, peeled and diced into 1 centimetre cubes
- 200 grams Broad beans, removed from their pods, boiled for two minutes and cooled
- 2 eggs, boiled and peeled
- 50 millilitres extra virgin olive oil
- 150 millilitres chicken stock
- 50 grams butter
- 2 teaspoons thyme, chopped
- 2 teaspoons oregano, chopped
- 1 handful rocket leaves, well washed
- Small selection of edible flowers and leaves to garnish - nasturtium, marigold, rocket and rosemary flowers are all ideal.
1. Par boil the diced potatoes for 7 minutes or until just tender. Drain well and leave in the colander to dry.
2. Heat a heavy based frying pan over a medium heat, then add half of the olive oil.
3. Once the oil starts to shimmer, carefully add the diced chorizo and cook for a minute or two to release the flavourful oils.
4. Add the drained potato and cook for another minute. Toss well to coat the potatoes in the spiced chorizo oil.
5. Add the blanched broad beans, chicken stock, thyme, oregano and butter.
6. Cook for another minute or two until the chicken stock has reduced and formed a glaze.
7. Season well and spoon the mixture onto serving plates.
8. Top with the rocket leaves and boiled egg wedges.
9. Drizzle the remainder of the olive oil over the dish and finish with the flowers and leaves.