Archive for the ‘Chorizo’ Category

Spanish Style Chicken Paprika (Mary Berry)

January 31, 2017


Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli

July 27, 2016

Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli 2

Sweet Smoked Paprika Lamb and Borlotti Beans (Mary Berry)

March 8, 2016

Sweet Smoked Paprika Lamb and Borlotti Beans (Mary Berry)

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

February 19, 2016

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

Chestnut Chickpea and Chorizo Soup

November 5, 2015

Chestnut Chickpea and Chorizo Soup

Quick chicken and chorizo pies

September 15, 2015

Quick Chicken and chorizo pies

Mussels with chorizo, almonds and parsley

December 19, 2014
Mussels with chorizo, almonds and parsley

Mussels with chorizo, almonds and parsley

Pot-roasted pollock, chickpeas and chorizo (Tom Kerridge)

February 26, 2014

Serves 4–6
dried chickpeas 150g
sea salt flakes 4 tbsp
saffron pinch
pollock, 1 fillet (about 500g), skinned and pin bones removed
olive oil 100ml
garlic 2 cloves, grated
fresh red chillies 2, chopped; seeds and all
onions 2, finely chopped
cooking chorizos 4, cut into bite-size chunks
dried bay leaves 2
cinnamon stick 1
ground cumin 1 tsp
smoked paprika 1 tsp
chopped tomatoes 400g can
chicken stock 200ml
spinach leaves 400g
salt and pepper to taste

A day ahead, place the chickpeas in a large bowl with water to cover and leave to soak overnight.

The next day, drain the chickpeas and place them in a saucepan with fresh water to cover. Bring to the boil, skimming the surface as necessary. Reduce the heat to very low and leave them to simmer, uncovered, for 2 hours, or until the chickpeas are tender. Remove the pan from the heat and leave the chickpeas to cool in the water in the uncovered pan. They will expand in size.

Meanwhile, mix together the sea salt flakes and saffron. Place of piece of clingfilm large enough to wrap around the pollock on the work surface.

Sprinkle half the salt mix on to the clingfilm and place the pollock on top, then sprinkle the remaining salt mix over the fish and wrap in the clingfilm tightly. Place this parcel into the fridge for 1½ hours.

Heat the olive oil in a large flameproof casserole over a medium heat. Add garlic, red chillies and onions and fry, stirring occasionally, for 6-8 minutes until the onion has softened.

Add the chorizo to the pot and continue frying for a further 5 minutes so the red paprika-soaked oil comes out from the sausage. Stir in the bay leaves, cinnamon stick, cumin and paprika and fry, stirring, for a further 3-4 minutes.

Preheat the oven to 170C/gas mark 3. Drain the chickpeas and add them to the pot, then add the canned tomatoes and pour in the stock. Bring to the boil and put it in the oven for 45 minutes.

Remove the pan from the oven and taste the chickpeas. The sauce should have reduced a little and thickened. Add salt, if necessary.

Rinse the pollock thoroughly in running cold water.

Pat it dry and place on top of the chickpeas. Place the pot back into the oven for a further 15 minutes, or until the fish is cooked through and the flesh flakes easily.

Remove the pot from the oven. Gently take the fish from the pot and place it onto a large serving plate.

Stir the spinach into the hot chickpeas until it just wilts. Spoon this mix over and around the fish and serve immediately. Remember to take out the bay leaves and the cinnamon.

Mussels with Chorizo Almonds and Parsley

January 25, 2014



Chicken, chorizo and pepper pies (Felicity Cloake)

October 4, 2013

Makes 6

For the pastry

225g plain flour, plus extra to dust
A pinch of salt
1 teaspoon smoked paprika
175g cold butter
50ml iced water
Vegetable oil, to grease
1 egg, beaten with a little water and salt

For the filling

4 chicken thighs
1 celery stalk, chopped
1 carrot, chopped
1 bay leaf
4 peppercorns
2 tablespoons olive oil
½ onion, chopped
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
75g cured chorizo, skinned and diced
75g creme fraiche

Sift the flour, salt and paprika into a bowl, and grate in the butter. Rub in with your fingertips, then add enough water to make a dough that comes cleanly away from the bowl. Wrap in baking parchment and chill for 30 minutes.

Put the chicken thighs into a large pan with the celery, carrot, bay leaf and peppercorns and cover with cold water. Boil, then simmer until the chicken is cooked (20 –30 minutes). Remove the chicken and set aside to cool, then bring the liquid to the boil and cook until reduced by half to make a stock. Strain, discarding the vegetables.

Preheat the oven to 220C/gas mark 7. Cube the chicken, discarding skin and bones. Heat the oil to medium and add the onion and peppers. Cook for five minutes, until soft, then turn up the heat slightly, add the chorizo and sauté until it begins to crisp and release its oil. Stir in the chicken, followed by 50ml of stock and the creme fraiche.

Lightly oil a six-hole muffin tray. Roll out pastry on a floured surface to about 7mm. Using a 9cm cutter, cut six pastry circles to line the holes, and smaller lids. Divide the filling between the pies and brush the rims with egg wash. Put lids on, and press down with the back of a fork to seal well. Snip a small hole in each lid to let out steam, and brush the tops with egg wash. Bake for about 25 minutes, until golden.