Saturday night cooking

Here at Opinion Dominion's dominion, it's often your writer's duty to do the Saturday night cooking. I used to usually succeed at this, but for some or other, efforts this year have not been as successful as in the past. The attempt at chicken gumbo was particularly unfortunate, but I blame the recipe book.

Anyhow, last night's effort was a new recipe that turned out pretty successful, although next time we will try a bit less chorizo, and more scallops and basil. The recipe itself is from this week's Brisbane News: (not sure if that link will last more than a week, though):

Olive oil
2 red onions, diced
1 red capsicum, diced
2 chorizo sausages, sliced into 1cm rounds
½tsp sweet paprika
4 garlic cloves, crushed
30ml red wine vinegar
1tbs brown sugar
Salt & pepper
4 basil leaves, shredded
8 scallops, roe off

Heat a splash of olive oil in a medium-sized pan. Saute onion and capsicum over a gentle heat until soft but not browned. add chorizo, paprika and garlic. Saute until chorizo is just cooked. add vinegar and sugar. Reduce heat and simmer until the sauce starts to caramelise. Season with salt and pepper and then toss through the basil. Set aside. Grill or pan-fry scallops for 2 mins on each side. Fold through capsicum sauce and serve. Serves 2.

Brisbane News has always been a very high quality free weekly, particularly in its food sections. Its website has a lot of great recipes from past editions on line.

By the way, last night's wine: Deakin Estate 2008 Sauvignon Blanc: an excellent example of why there is not often a need to spent more than $10 for a bottle of wine in Australia.