Hearty Chorizo & Cherry Tomato Stew
with Potato Mash & Parsley
Sit back and relax because this stew will come together in a flash. This bowl is like a warm hug with chorizo and veggies simmered in tomato sauce and poured on top of a fluffy pile of mashed potatoes. There’s nothing better than a stew that can warm you from the inside out.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
Brown Onion
1
capsicum
1 bag
Silverbeet
1 packet
Mild Chorizo
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 bag
parsley
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ tbs
brown sugar
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Thinly slice onion. Slice capsicum into thin strips. Finely chop silverbeet. • Slice mild chorizo into thin half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion until browned, 3-4 minutes. • Add capsicum and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add silverbeet, tinned cherry tomatoes, the brown sugar, butter (for the sauce) and a splash of water, then simmer until slightly reduced, 2-3 minutes.
• Divide potato mash between bowls. • Top with chorizo and cherry tomato stew. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!