Corn stamp with Chorizo

his corn stamp with chorizo comes from my collection “budget recipes”. It is a quick and easy recipe, simple but tasty.

The word “stamp” refers to a set of Dutch classic dishes where potatoes get mashed with a vegetable and sometimes milk and/or meat. In the past and in some parts of the Netherlands still today, some people call it “stoemp”. It means the same as the English “stamp”, better knows as “stomp”. This because you “stomp” the potatoes and other ingredients together. You don’t mix them but mash them with a masher. In Dutch a masher is called a “stamper”.

The ingredients.

or this Corn Stamp with Chorizo I used red onions because I just happen to have those left. But usually I would use the cheaper “regular” white or yellow onion. Both work just fine.

For the curry powder you can use next to garama masala and turmeric also the generic British or Dutch curry/kerrie/kari powder or curry madra powder. You could also use some tex-mex spices; but please add the turmeric for that great yellow colour.

Budget tip: I use a lot of chorizo in my budget recipes. You only need a few pieces to give the dish some extra spices, salt and umami. Way cheaper then bigger pieces of meat. You can only use a dried chorizo sausage 5-7 days after opening if you store it in the fridge. But if you cut it in tiny pieces and put it in the freezer, you can easily grab some hands of fresh chorizo idefinitely.

If you like spicy you can mash some canned jalapeño peppers or chilli flakes in the stamp, or add some sriracha or tabasco or other hot sauces to the onion- and chorizo gravy.

Corn stamp with Chorizo

Recipe by Chef Smodder

Course: DinnerCuisine: DutchDifficulty: Easy

Servings

2

servings

Cooking time

20

minutes

Calories

441

kcal

Ingredients

Metric US

• 400 gram 14 oz Potatoes (starchy)

• 2 2 Onions

• 40 gram 1 2/5 oz Chorizo (dried)

• 1 tbs 1 tbsp Sunflower oil (or other)

• 1 tsp 1 tsp Garam Masala

• 0.5 tsp 1/2 tsp Turmeric

• 0.5 tsp 1/2 tsp Smoked paprika/chilli powder

• 1 1 Red Bell Pepper

• 150 gram 5 2/7 oz Corn kernels

• 0.5 0.5 Cucumber

• Salt and Pepper

Directions

• Peel and dice the potatoes. Dice the bell pepper and chorizo, cut the onions in rings and the cucumber in discs. Cut the onion that are not nice rings in tiny pieces.
• Cook the potatoes until done in some water with salt. This will only take a few minutes. Add the bell pepper and ugly onion pieces and cook an extra 2 minutes.
• While the potatoes are cooking you can bake the onion rings and chorizo in the sunflower oil. If they start to brown add 4 tablespoons of water and turn the heat on low until the onion is done. Turn of the heat and add the smoked chilli powder.
• Drain the potatoes and mash them together with the corn kernels, garam masala, turmeric and salt. Add some tablespoons of water if you like your stamp more on the creamy side. Garnish the plates with the cucumber, add the mash with the onion- chorizo gravy on top.

Nutrition Facts

• Calories: 441kcal
• Fat: 13g
• Carbohydrates: 76g
• Protein: 11g