Oliver TV3 Saturday AM Recipe 05/09/15 ‘Gubbeen Chorizo, baby spinach & red onion with homemade roast red pepper, tomato, garlic, thyme and basil sauce topped with crumbled feta cheese

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Oliver TV3 Saturday AM Recipe 05/09/15

Recipe by Oliver McCabe of Select Stores ‘Fuel Food’ Dalkey

1 Railway Rd Dalkey


twitter @FuelFoodOliver or @selectstores

email info@selectstores.ie

Cookbook out Christmas 2015/New Year 2016


Gubbeen chorizo with spinach and red onion in a homemade roast red pepper tomato sauce

topped with feta cheese

serves 4


150g of chorizo peeled and sliced

200g red onions peeled and chopped finely

125g of baby spinach

1 tsp of rapeseed oil


350g of deseeded red peppers chopped into wide long strips

300g of hair loom tomatoes

2 cloves of garlic peeled

50g of basil leaves

1/2 tsp of dried thyme

1 tbsp of rapeseed oil

a pinch of salt and pepper

1 tsp of honey (optional)

250g of corn pasta spirals

400ml of water


100g of feta cheese crumbled


wash all your vegetables before use.

segment 1

Heat water over high heat until boiling then bring to a simmer.

(Anna) start with placing the chopped peppers in a bowl and drizzle with oil and season with salt and pepper. Mix Well.

place the peppers on a baking tray individually and place in a preheated oven 200C/Gas Mark 6/400F for 40 minutes.

(Oliver) In the meantime with a small sharp knife take the fibrous tissue of the outside of the chorizo. It should peel off easily enough once snipped. Then slice. Add oil to a wok pan. Then add onions, chorizo and spinach. Stir and cook on medium heat for few minutes until chorizo is toasty, onions are wet and spinach has sautéed. set aside.

Place pasta in hot water for 10 minutes stir occasionally until al dente. keep a cup of the hot starchy water for sauce.

Then strain and rinse and set aside in a colander.

(off camera) Take the blackened peppers out of the oven and let cool in a small Tupperware container sealed for five minutes so they steam away. Then take them out and peel the skin off with a small knife.

segment 2

(Anna) cut cheese into cubes and crumble with fingers

(Oliver) place the peeled peppers in a blender with tomatoes, garlic, basil, thyme, salt, pepper and honey. Also add some of the starchy water from pasta to bind sauce. Then blend for 10 -15 seconds until smooth consistency.

Then pour sauce into wok with other ingredients and stir and heat on medium to high heat for few minutes until warm and bubbly.

(Anna) place pasta in 4 pasta bowls

(Oliver) Ladle chorizo sauce over pasta and garnish with cheese.

Serve Immediately

Bon Apettite!





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  • About Us

    Select Stores Dalkey was established as a family business in 1959 by Paddy & Margaret McCabe. Today it’s run by their youngest son Oliver, General Manager Whole Food Chef & Nutrition, Daughters Mairead, Front of House & Hilary, and older son Leo, Owner & Fuel Merchant.
  • Opening Times

    Monday to Saturday: 8am – 6pm
    Sunday: Closed - Oct to April
    Closed Bank Holidays

    - Kitchen, deli and bar close 60-90mins before closing time

  • Find/Contact Us

    1 Railway Rd
    Co. Dublin
    tel: +353 1 2859611
    find us on google maps