Chef Vincent Aw: Spicy pork sausage, chickpeas and sherry vinaigrette

Gourmand Asia January 22, 2015 Print the recipe

Executive Chef Vincent Aw showcases Pan Pacific in-house butchery with this comfy food recipe.

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  Ingredients
  •   Chickpeas preparation :
  •   150 g dried chickpeas
  •   20 g carrots
  •   20 g celery
  •   1 garlic clove
  •   1 star anise
  •   1 clove
  •   1 bay leaf
  •   50 g chorizo
  •   300 ml chicken stock
  •   Sausage preparation :
  •   3 spicy pork sausages, sliced
  •   15 g shallots, diced
  •   5 g garlic, minced
  •   Chopped parsley
  •   2 tablespoons sherry vinaigrette
  •   2 tablespoons olive oil
  •   1 tablespoon sweet paprika powder
  •   Salt and pepper

1. Soak chickpeas in water overnight.

2. Add all ingredients from the chickpea preparation and bring to a boil. Be careful, chickpeas must remain soft and not mushy.

3. Combine ingredients from the sausage preparation and mix well.

4. Arrange on a dish and top with slices of spicy pork sausages.

Vincent Aw is the executive chef of Pan Pacific Singapore.

Photo credit: Pan Pacific

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