Category: chorizo

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chorizo creme fraiche food mustard pasta red onion

chorizo and red onion penne bake

chorizo and red onion penne bake

Practically every element of this could be substituted: the definition of a store-cupboard clearout dinner! Change the chorizo for another cooked meat, throw in another cheese and it’s off in another direction altogether. A blue cheese and salami version could be pretty good too…

Chorizo and red onion penne bake (serves 2):

250g chorizo, cut into chunks

250g penne

1 tablespoon wholegrain mustard

200ml creme fraiche

150g Port Salut, diced

3 roasted red onions*

  1. Preheat the oven to 180°C. Boil the pasta until al dente.
  2. Mix the creme fraiche, mustard, onion and cheese together and add the penne. Add a splash of the pasta cooking water to make a nice slippery sauce. Pour into a baking dish and put in the oven for 20 mins or until starting to colour. Allow to rest for a couple of minutes out of the oven before serving.

*If you don’t have any roasted onions (I had some left over from this recipe) either chuck some in a hot oven for 30 mins or fry them for a few minutes before adding to the pasta.

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chorizo coriander cumin food nigella seeds tomato

spiced chorizo and chickpea stew

I’ve made variations on this before, but the one killer ingredient I’ve added here that I wanted to shine a spotlight on is nigella seeds. I saw a Tweet from the excellent @pearcafe, and thought the addition of nigella seeds to their soup of the day was inspired. So I threw some into this stew and it was ace. Thanks ‘E’! I’ve never been to Bristol but if I do The Pear Café will be first on my list of places to visit 🙂

Spiced chorizo and chickpea stew (serves 4):

1 teaspoon nigella seeds

1 teaspoon cumin seeds

1 onion, diced

200g chorizo, in chunks

1 tin of chickpeas

1 teaspoon smoked paprika

1 tin tomatoes (I’ve got a bit of a thing for tinned cherry tomatoes at the moment)

250ml chicken stock

2 slices of brown bread

1 clove of garlic, peeled

  1. Get a large casserole on a high heat and add a splash of olive oil. When hot, throw in the seeds and allow to pop and sizzle for a minute. Add the onion and chorizo and stir often until the chorizo starts to bleed.
  2. Add the chickpeas (don’t bother to drain), tomatoes, paprika and stock. Bring to the boil and then simmer for 15 minutes.
  3. While that simmers throw the brown bread and garlic in a food processor and whizz to a powder with a pinch of salt.
  4. In a separate pan melt some butter and when foaming add the breadcrumbs. Toss often until browned all over, then drain on kitchen paper until the stew is ready.
  5. Check the seasoning on the stew. You may find in addition to salt and pepper you may need some red wine vinegar to balance it all out. Ladle into serving dishes and top with the breadcrumbs. If you have any, a drizzle of pumpkin seed oil would be brill.
Categories
chickpeas chorizo food soup spinach

chorizo and chickpea soup

I read this post on the Word Magazine website. It was a Jamie recipe for a really corking-sounding soup which I was surprised I hadn’t come across before. I was even more surprised to discover it was in a book I’ve owned for years, Jamie’s Dinners!

It was as gutsy as it promised – nice, meaty chorizo with hearty chickpeas. If I did it again I’d add a little less liquid to make it a bit thicker, and perhaps add a dash of paprika to amp up the chorizo flavours. I have to say I’m not convinced by the grated egg either, did nothing for me at all. That aside it’s warming and frugal* – perfect for this time of year!

*if you ignore Jamie’s addition of pata negra – PATA NEGRA! – and use boring old sandwich ham like me. His version is here.

Chorizo and chickpea soup (serves 4 – 6):

200g chorizo sausage

1 onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

8 fresh tomatoes, deseeded and roughly chopped

1 x 410g tin chickpeas, drained

1.3 litres chicken stock

6 chunks frozen spinach

2 slices ham, shredded

1 hard-boiled egg

  1. Finely chop 150g of the chorizo and fry in a large casserole dish until the orangey oil leaks out, then add the onion. Cook gently for a five minutes then add the garlic.
  2. Add the tomatoes, chickpeas and stock and bring to the boil. Add the spinach and simmer for 30 minutes until everything is tender and adjust the seasoning.
  3. As the 30 minutes comes to the end get another frying pan very hot. Slice the remaining chorizo and fry for a couple of minutes on each side until crispy. Drain on kitchen paper while you finish the soup.
  4. Whizz the soup up a bit with a hand blender (not too much!), and stir through the ham. Serve, garnishing with egg and sliced chorizo. Make sure there’s bread to hand!
Categories
chorizo tomato

tomato and chorizo salad

When I watch cookery programmes, I try to keep a notepad nearby. If something pops up I love the look of, I can scribble it down immediately. Even if the recipe is published online afterwards I find there are little bits and pieces that are not always included in the full rundown. Extra seasoning, tips to look out for… like making notes when studying, I find it really useful to have my own version of events. They tend to come out as flow charts or odd diagrams as they make more visual sense to my brain.

So I was thumbing through an old notebook and found this recipe that I’d completely forgotten about. From Jamie Oliver’s Jamie Does… series, he cooked this summery salad in Andalucia. I had some home-grown tomatoes begging to be used, a lump of chorizo in the fridge (as there so often is) so it was a straightforward decision!

Given the absurdly inseasonal weather this weekend this fitted the bill perfectly. A little poke, sharp from vinegar with fresh tomato flavours, it goes great alongside any BBQ dish.

Tomato and chorizo salad (serves 2):

100g chorizo, cut into chunks

6 tomatoes, roughly chopped

1 clove garlic, minced

Sherry vinegar

Handful of roughly chopped parsley

  1. Heat a little oil in a pan and throw in the sausage. Fry for a few minutes until browned on all sides.
  2. While the chorizo cooks, chop up the tomato and parsley and pop into a serving dish. Sprinkle with sea salt, pepper and a drizzle of extra virgin olive oil.
  3. Once the chorizo is cooked, add a good shake of sherry vinegar and the garlic, and cook for 30 secs. Scoop out the chorizo with a slotted spoon and toss into the tomatoes (reserve the oil for frying something else really tasty, like a roast chicken or potatoes).
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