Archive for the ‘Chorizo’ Category

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.

Butternut squash soup, poached free-range egg and chorizo

September 30, 2013

This super-easy, silky soup is perfect for early autumn evenings and the spicy chorizo and egg make it quite substantial. It’s important to caramelise the squash properly otherwise the soup can be a little bland.

Serves 4
1 medium-size butternut squash, peeled and trimmed
1 litre fresh chicken stock
4 eggs
150g spicy chorizo
Olive oil
Salt and black pepper
A splash of white wine vinegar
A few sprigs of oregano (optional)

1 Heat the oven to 180C/350F/gas mark 4. Slice the squash lengthways down the middle, deseed and then dice into even chunks. Place on a baking tray, drizzle with oil and season.

2 Roast for 45-60 minutes, occasionally turning the squash with a spatula. It should be tender and soft and evenly caramelised.

3 Bring the stock to a boil and keep at a low simmer until the squash is ready.

4 Peel the chorizo and cut into small chunks. Lightly cook over a medium heat in a nonstick pan, reserving the oil.

5 Put the squash into a blender with half the stock. Blend to a puree and add more stock as you go until you have your desired consistency. Season and pour back into a pan to keep warm.

6 Poach the eggs in simmering water with a splash of vinegar until soft-cooked. Remove from the water and drain well.

7 Divide the soup between four bowls and then place an egg in the middle and spoon over the chorizo and its oil. Serve with some oregano leaves if you like.

Recipe supplied by Benjamin Tish, Salt Yard Group

Chicken and Chorizo Pasta (Prue Leith)

July 18, 2013

Chicken and Chorizo Pasta (Prue Leith)

Chicken and Chorizo Pasta (Prue Leith)

July 16, 2013

Chicken and Chorizo Pasta (Prue Leith)

Brussels Sprouts with Chorizo and Almonds (Good Housekeeping)

July 16, 2013

Brussels Sprouts with Chorizo and Almonds (Good Housekeeping)

Smoky Chorizo and Pepper Fusilli

March 19, 2013

Smoky Chorizo and Pepper Fusilli

Salted Pork Belly Stew with Black Pudding, Chorizo and Butter Beans (French and Grace)

February 7, 2013

This is an exceptionally rich dish that provides plenty of belly warmth. Smoky and intense, it’s perfect for ladling into big bowls alongside big hunks of sourdough and big glasses of red wine. You can also tweak the recipe by adding kale, spinach or cabbage in the last 5 minutes to bring the richness down a notch or two. Quality meat makes all the difference, and the salt and spices in the chorizo and morcelo will bring the stew alive. There’s no need for salt and pepper or any extra oil – it all comes from the pork. If the fat worries you, make the stew a day in advance, refrigerate overnight and skim it from the surface before reheating. Definitely not something to be eaten every day – once a year, when the tips of your fingers can bear the cold no more, should be about right.

Serves 4–6

200g salted pork belly
A splash of extra virgin olive oil
2 small white onions, finely sliced
2 fresh bay leaves
4 fresh sage leaves, roughly chopped
220g chorizo picante, sliced into 1cm diagonals
100g morcelo black pudding, skinned and sliced
2 garlic cloves, finely chopped
400g can plum tomatoes
750ml boiling water
2 x 400g can butter beans, drained
Handful of fresh parsley

1 Preheat the oven to 180C/350F/gas mark 4. Rinse and skin the pork belly, remove the top layer of fat and cut into rough cubes. Add to a flameproof casserole with a splash of olive oil and set over a medium-low heat. Add the onions, bay and sage leaves and let everything sweat for about 10 minutes, until the onions have gone soft and are starting to colour.

2 In a small saucepan, heat the chorizo on a low heat until it releases its oils. When it is rust coloured, remove with a slotted spoon and add to the pork belly, onions and herbs. Keep everything moving for a few minutes.

3 Crumble the morcelo slices into another small saucepan and add the garlic. After 5 minutes, pour the plum tomatoes through your hands and into the saucepan, breaking them up as you go. Add the boiling water and 1 tin of butter beans. Bring to the boil, then remove from the heat.

4 Wipe the chorizo saucepan clean with a paper towel then transfer 1 tbsp of liquid from the stew pot to the pan, along with 1 tbsp of water. Set aside. Cover the stew with a tight lid and place in the oven for 2 hours, or until the pork belly is soft and rendered.

5 Ten minutes before the end of the cooking time, add the second tin of butter beans to the reserved liquid in the small saucepan. Heat through on low with a splash of olive oil. Crush the beans to a coarse paste with a fork, spoon straight into bowls and top with ladles of stew and chopped fresh parsley.

Chorizo Scotch Duck Eggs (Mark Hix)

October 24, 2012


Roasted Brussels Sprouts with Chorizo

April 29, 2012