Posts Tagged ‘Chorizo’

These looked so pretty! The flavours really compliment each other and the ones to the right of the picture have no chorizo and still tasted fab!

Prawn, chorizo & tomato kebabs – makes 12

  • 6 cherry tomatoes, halved
  • 2 cloves of garlic, thinly sliced
  • a couple of sprigs of thyme broken into small pieces
  • 12 raw, peeled tiger prawns
  • 12 slices from a whole chorizo sausage
  • 12 basil leaves, cut in half

Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes cut-side up on a baking tray, top with a thin lice of garlic, a piece of thyme, a drizzle of olive oil and sprinkle of salt on each. Cook for 30 minutes.

Fry the chorizo and prawns in a little oil in two separate pans, keeping everything warm. Push a prawn, a piece of basil, a piece of chorizo, some more basil and a tomato half on to cocktail sticks or little skewers.

(Original recipe from BBC Good Food)

Wine Suggestion: We like to serve sparkling wine with canapés – especially at this time of year. Try a dry sparkling rosé for an occasion or a still rosé from Bordeaux or Provence which will give a bit of texture from the tannins as well as a savoury dryness.

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We were kindly lent Thomasina Miers’ Mexican Food made simple by our friend Jenny and this is our first recipe. Very tasty! Serve with some warm flour tortillas and a green salad.

Queso fundido – serves 4-5 as a starter 

  • 3 ripe tomatoes
  • 1 tsp olive oil
  • 120g chorizo cooking sausage, casings removed
  • 1/2 a white onion, finely diced
  • 1/4 tsp ground cumin
  • 150g mozzarella, grated
  • 150g mature cheddar, grated
Preheat the oven to 180°C/350°F/gas 4. Cover the tomatoes with boiling water and leave for 20 seconds. Drain and pierce them with a knife so you can peel them easily. Scoop out the seeds and dice the flesh into small cubes.

Heat the oil in a heavy-bottomed saucepan and brown the chorizo over a medium heat, breaking it up with a spoon as you go. Add the onion and cumin and cook for 5-10 minutes or until the onion is translucent. Add the tomatoes and cook until most of the moisture has evaporated from the pan and you have a mince-like texture. Season.

Spread the mixture on to the bottom of a gratin dish so that is just covers the bottom. Cover with the grated cheeses and put in the oven for about 10 minutes until the cheese is melted and bubbling. Or you can stick it under the grill.

Warm your tortillas in a hot dry frying pan for a few seconds on each side. Spoon some Queso fundido and salad on your tortilla and roll them up to eat.

Wine Suggestion: You could try a Mexican Zinfandel like LA Cetto from Baja California or it might be easier to pick up a Spanish Garnacha which should be medium-bodied – don’t go for something too complex or concentrated here. A beer would work too!

(Original recipe from Thomasina Miers Mexican Food Made Simple, Hodder & Stoughton, 2010)

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Oh so tasty and perfect for a weeknight or even weekend brunch/lunch. If you’ve been watching Rick Stein’s Spain on the tv you will have heard him rave about Sherry vinegar – really worth having in the cupboard as you can use if in lots of dishes.

Chorizo & soft egg salad – to serve 4 (or halve for 2)

  • 500g baby new potatoes, halved
  • 4 eggs
  • 225g green beans, trimmed
  • 225g chorizo, sliced
  • 1 garlic clove, sliced
  • 2 tbsp Sherry vinegar
  • 2 tbsp chopped parsley
  1. Cook the potatoes in boiling salted water for 12 minutes, adding the eggs after 6 minutes, and the beans for the final 2 minutes. Drain and cool the eggs under cold running water.
  2. Meanwhile fry chorizo for a minute or two, until starting to crisp. Remove with a slotted spoon and set aside, leaving the oil in the pan. Add the garlic to the chorizo oil and cook gently for 1 minute.
  3. Take the pan off the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and some seasoning. Shell the eggs, cut into quarters and add to the salad.
(Original recipe from BBC Good Food)

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We flicked through Stéphane Raynaud’s Pork & Sons book in a fabulous pub in England called The Nut Tree. We had the nicest lunch and Jono got so over-excited he proposed just after (though I think he might of had that bit planned before he wooed me with the nice lunch)[I had actually been planning it for about 4 months – Jono]. We had to buy the book after all that,  it’s been on our shelves for over a year now and we have only managed to cook one recipe (see Sunday Barbecue Kebabs). Believe me that is no reflection on the book which is outstanding – though you do have to like pig. So we’ve gone for two porky recipes this weekend and this is the first. Really easy for a Friday night when energy levels are generally low but you want something really tasty – it’s now on our list of things to cook for friends. We found the recipe timings were a bit out which may be down to our cooker so excuse the vague instructions – don’t let it put you off, we promise it works.

Chorizo tortilla – to serve 6

  • 120ml olive oil, plus a bit extra for brushing
  • 600g small potatoes, cut into large cubes
  • 200g chorizo sausage, sliced
  • 3 onions, sliced
  • 5 eggs
  • 100ml double cream
Preheat the oven to 120°C (250°F/Gas Mark 1/2). Brush an ovenproof dish with oil – we used a deep pie dish.

Heat 5 tbsps of the olive oil in a frying pan. Add the potatoes and cook over a medium heat until just beginning to colour – they also need to be fairly soft but not falling apart. Meanwhile, heat the rest of the oil in another pan. Add the chorizo and onions and cook over a low heat until the onions have softened. When both are nice and soft and smell delicious you can mix the onion, chorizo and potatoes together. Beat the eggs until foaming ,then add the cream.

Spoon the chorizo mix into your dish and pour over the beaten eggs to cover. Bake in the oven for 15-20 mins (or even longer if necessary – I think we left it for 25 to make sure the egg was set and then flashed it under the grill so it went brown on top). You can test it by inserting a knife – it should come out dry.

Serve with a rocket salad – we dressed ours with a mustardy vinaigrette which was good.

Wine suggestion: Our first thoughts were a Spanish red but in the end we went for a white with a bit of structure – think Chardonnay or another oaked white like Bordeaux.

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Yes we do know that it’s June but our weather has been much more suitable for stew than salad in the last few weeks – it’s freezing! If we weren’t so stingy we’d turn the heating back on. As central heating in June is against our principles we’ve had to resort to stew instead. It’s kind of a summery stew as it’s full of spinach which is in season now and is also very good for you.

Hopefully we’ve convinced you that it’s ok to eat stew in June.

Spanish chickpea, chorizo & spinach stew – to feed 4

  • 3-4 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • few sprigs of thyme
  • 2 bay leaves
  • 2 cloves of garlic, finely chopped
  • 200g chorizo, diced
  • 1/4 tsp cinnamon
  • 1 tsp hot smoked paprika (it’s more common to find the sweet (dulce) one here so just add a bit of chilli powder as well)
  • 2 tins of chickpeas, rinsed and drained
  • 1-2 tbsp Sherry vinegar
  • 400g spinach leaves, washed and drained
  1. Heat the oil in a big pan, then gently fry the onion for 3-4 minutes until it starts to soften. Stir in the carrot, celery, thyme and bay leaves. Season and cook for 2-3 minutes, stirring now and then. Add the garlic, chorizo, cinnamon and smoked paprika. Fry gently until the vegetables soften and the chorizo starts to crisp up and release its oils.
  2. Stir in the chickpeas, vinegar and 150ml of water, then bring to a simmer for 1-2 minutes until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a bit – it will all fit in just be patient!
  3. Season and serve with some crusty bread to mop up juice.
Wine Suggestion: A spanish red would be good – try a Joven (young), fruity Rioja or  do like the Spanish and have a glass of Sherry.
(Original recipe by Thomasina Myers for BBC Good Food)

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