This is something that I first made as a side dish for a little barbecue, but as I ate it I definitely had the feeling that it would do damn fine for itself as the main event… the star attraction… the big kahuna.

So, I guess that bit of information is so you can work out how you want to roll with this one – maybe it’s a side for some grilled chicken or fish, maybe all you need is a little salad for the side or a piece of bread to mop up the good juices, maybe you need nothing extra. I’m going to leave this one up to you… don’t fuck it up.

FYI Just like every recipe I have penned for these pages that says it’s cooked on fire or in a smoker, this can be easily cooked on your stove top or in your oven.

POTATO, CHORIZO AND CAPSICUM ON THE FIRE

(Serves 8-10 as part of a big ol’ feast)

500 g smoked chorizo sausage, cut into 1 cm pieces
800 g desiree potatoes, peeled and cut into 1 cm half rounds
1 brown onion, sliced in to 1 cm half rounds
3 fire roasted red capsicum, sliced into 1 cm strips
2 cloves garlic, crushed
1 teaspoon dried oregano
1 handful parsley, roughly chopped
Juice of 1 lemon
Olive oil
Salt and pepper

Place a big ol’ cast iron pan over a low-medium flame. Chuck a splash of olive oil in there and then drop your potatoes in too. Season with a pinch of salt and pepper.
Sauté for 20-30 minutes or until the potatoes are about halfway cooked, tossing or stirring every now and then.
Add chorizo, onion and garlic and cook out for another 15 minutes.
Add capsicum, herbs, lemon juice and a splash more olive oil and cook out for another 5 minutes or until potatoes are cooked through.
Check seasoning and adjust if necessary.
Grab a chunk of bread and a bottle of Uncle Johns poshest vino and that’s you done.