Category: chorizo

Categories
chicken chorizo food spring onion sweetcorn

chicken, chorizo and sweetcorn pizza

I recently took a trip to Gordon Ramsay’s Street Pizza in St Paul’s. They offer a bottomless pizza option where the pizza is cooked constantly and is then brought round. Grab a slice of what you like!

The pizzas were all great. Even the ham and pineapple was a step above – shredded gammon, strips of pineapple but the fresh pecorino was the finishing touch.

However the one I loved was chicken and chorizo, with a sweetcorn puree base. It was a perfect combo! So much so, I had to make it myself:

Print

chicken, chorizo and sweetcorn pizza

Course Main Course
Prep Time 2 hours
Cook Time 5 minutes
Servings 23 people

Equipment

  • pizza stone

Ingredients

  • 400 g strong flour
  • 1 teaspoon dried yeast
  • 2 teaspoons sea salt
  • 250 ml lukewarm water
  • 2 teaspoons extra virgin olive oil

For the sweetcorn puree:

  • 198 g tin sweetcorn
  • 2 teaspoons creme fraiche
  • lemon juice

Other toppings:

  • 50 g mozzarella
  • 100 g shredded cooked chicken
  • 5-6 slices chorizo
  • 2 spring onions
  • coriander or parsley to garnish

Instructions

  • To make the pizza dough, combine all the ingredients in a bowl and then turn out on to a worktop. Knead thoroughly for 10 minutes until stretchy and elastic. Form into 2-3 balls and put into an oiled bowl. Cover with a teatowel and leave to rise in a warm place for 90 minutes.
  • Meanwhile make the puree. Blitz all the ingredients together and season with salt and pepper. Push through a sieve to remove the skins and keep refrigerated until needed.
  • After 90 minutes, preheat the oven as high as it will go with a pizza stone in. Roll out the dough on a floured surface. Add the sweetcorn puree and add the other toppings to taste. Cook for 4-5 minutes until golden and risen. Serve immediately.

Video

Categories
butter beans chorizo food tomato

chorizo and butter bean stew

Popped round a friend’s for dinner. It was supposed to be out for tapas – but it turns out that restaurant was closed. On a Saturday! Don’t worry they said, we have just the recipe. And this is it!

Originally this comes from a Waitrose magazine, but as recipes do they get twisted and transformed along the way until they are just the way you like it. Meaty chorizo gives it bags of flavour, tomatoes are sweet/sour and butter beans are soft and comforting.

It also keeps great in the fridge or freezer, scales up well for a crowd – it’s a keeper! For posterity, I asked for a copy and stashing it here on the blog so I have a copy always on hand. Thanks for the recipe!

Print

chorizo and butter bean stew

This tasty stew suits any time of year, but especially the tail end of summer when you're clinging on the last of the warmth.
Course Main Course
Cuisine Spanish
Keyword tapas
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 369kcal

Ingredients

  • 250 g chorizo sliced
  • 1 onion finely chopped
  • 2 sticks celery finely chopped
  • 2 cloves garlic crushed
  • 1 courgette sliced
  • 150 ml dry white wine
  • 400 g tinned tomatoes
  • 1 tin butter beans drained

Instructions

  • Fry the chorizo in a large, non-stick frying pan until it releases its oil. Add the onion, celery and courgette and cook until softened. Add the garlic and fry for 30 seconds to spread the garlicky flavour around.
  • Turn up the heat and add the wine. Bubble away until there's a thick syrup at the bottom. Add tomatoes to the pan and reduce the heat, simmering for 15 minutes. Stir occasionally to break up the tomatoes, until the sauce has thickened.
  • Stir in the butter beans and simmer for a further 5 minutes. Check seasoning, then garnish with chopped flat leaf parsley and serve with a tomato salad, and crusty bread to mop up the juices.

Notes

Very easy to swap out the beans for any beans or pulses you have that need using up. Puy lentils or chickpeas would be great. This also serves well alongside many things like a jacket potato, rice or tortillas. Serve in smaller amounts with other dishes for a great tapas.
Categories
chorizo food pizza sausages

chorizo pan pizza

You can never have enough pizza recipes. Generally speaking I like a thin crust pizza, but this chorizo pan pizza is deep and chewy, and really satisfying.

But best of all it’s no effort at all. No kneading required! No, not a bit! Just bring the ingredients together, cover and leave. The trade-off is you need to give it time to do it’s magic… at least 8 hours, but up to 24. This makes it perfect to get going the night before or first thing in the morning before going out. Combine the ingredients loosely (a bit like a scone recipe), cover well with film and leave it be for a few hours. Pour it out into a pan, leave it again and you’re ready to bake. It couldn’t be simpler.

Ingredients combined and left to do it’s thing
Dough left for 10 hours to prove
Poured into pan and left for another two hours

The technique is lifted from J. Kenji Lopez-Alt’s recipe. I highly recommend you take a read of his methodology.

Deep pizzas need bold flavours to work with the soft, airy dough. One tip from the recipe I really like is grated parmesan added at the last minute after being taken out of the oven. Fresh parmesan has an acidic twang I really like to contrast with richer cheese flavours. Some punchy chorizo sausage and sweet red onion help make this a real feast.

And if you like this recipe, Kenji’s book comes highly recommended (I named it cookbook of the year in 2015!).

So for a no-fuss recipe combine it all in the morning, and get home and cook up some pizza.

Print

chorizo pan pizza

Course Main Dish
Cuisine American
Servings 2 pizzas
Author Gary @ BigSpud

Ingredients

  • 400 g strong bread flour
  • 10 g sea salt
  • 7 g yeast
  • 275 g water
  • 8 g olive oil
  • tomato sauce
  • toppings as desired I used sliced chorizo sausage and red onion

Instructions

  • In a large bowl, combine flour, salt, yeast, water, and oil in a large bowl. Mix with your hands until no dry flour remains. Cover with cling film and leave for at least 8 hours to rise.
  • Pour oil into two pans and divide the dough between them. Using the flat of your hand push out into the edges of the pan as best you can. Cover with cling film and leave for a further two hours.
  • Preheat the oven to 200C. Lift the dough up to let air bubbles escape. Top with tomato sauce, cheese and toppings as required and bake for 15 minutes or until the bottom is completely crisp.
Categories
chorizo food paprika pork potatoes

roast suckling pig with chorizo roasted potatoes

When I told Mrs. Spud to expect a delivery of suckling pig, she wasn’t best pleased.

“What, with the head and everything?”

I wasn’t sure what Grey’s Fine Foods were going to send me. But she needn’t be worried, as what turned up was a boned and rolled suckling pig joint. Perfect for the squeamish! I was a little relieved myself, not because I had to stare a pig in the face but whether it would fit in my oven. The meat they sent was a regular roasting joint size.

How best to treat this lovely bit of pork? A roast with Spanish flavours to bring out the sweetness and juiciness. The paprika here lends it a smoky aroma and fennel seeds are simply the best thing to have with any pork dish.

To make sure your pork – or any meat for that matter – is completely cooked without drying it out, you should use a meat thermometer. I’ve always advocated this. I was sent an ETI SuperFast Thermapen to try, one of the best in the business. You’ll see them being used on lots of cooking shows and I spotted them on Great British Bake Off recently.

It really is a deluxe model, with rotating screen (like your phone!) and instantly turns on when you extend the probe. At the time of writing it’s
£36 on Amazon.

But I wasn’t done yet. Here’s my classic roast potatoes recipe taken to the next level with chunks of crumbly chorizo. I’d usually add more oil or fats to the baking tray but the chorizo will leak out penty of lovely juices to carry on the cooking. Perfect! Best served with chicken gravy swirled through with a mild chilli sauce.

Print

roast suckling pig with chorizo roasted potatoes

Course Main Dish
Cuisine English
Author Gary @ BigSpud

Ingredients

  • 1.5 kg suckling pig joint boned and rolled
  • 1 tablespoon fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary

For the roast potatoes:

  • 1 kg Maris Piper potatoes peeled and diced
  • 1 chorizo Sausage approx 150g broken into chunks
  • 1 bay leaf
  • 2 garlic cloves bashed
  • 1 red onion sliced

Instructions

  • Preheat the oven to 220C.
  • Using a pestle and mortar bash up the fennel, rosemary and paprika with a pinch of sea salt toa powder. Add a tablspoon of olive oil and smother all over the pork. Place into a baking tray and roast for 20 minutes at this temperature toget everything started, then turn the temperatrue down to 1670C.
  • Cook for another 40 - 50 mins until the centre of the pork is 65C.
  • For the potatoes,boil in salted water for 15 minutes. Drain really well and preheat 2 tablespoons olive oil in a heavy based baking tray. Roast for 20 minutes,then add the remaining ingredients. Cook for another 20 - 30 minutes until golden brown, tossing occasionally. Check for seasoning before serving.

Thanks to ETI for the Thermapen and Grey’s Fine Foods for the pork.

 

Exit mobile version