Tag: chorizo

Grains · Meat · Poultry

Chicken and chorizo jambalaya

Belinda

This is a very popular and easy dish and the chorizo sausage and Cajun seasonings gives it that lovely “complex” kick. Another great one from the BBC GoodFood Network.

Screen Shot 2014-10-13 at 3.40.45 PM

Serves 4

1 tbsp olive oil
2 chicken breasts or thighs chopped
1 onion, diced
1 red pepper, thinly sliced (capsicum)
2 garlic cloves, crushed
3 oz chorizo, sliced. (I like the dried Spanish one)
1 tbsp Cajun seasoning. (You should be able to find this in your local supermarket, or on Amazon.com)
1/2 lb long grain rice
14.5 oz can chopped plum tomatoes
1 1/2 cups chicken stock.

Season the chicken pieces with salt and pepper. Heat the oil in a large frying pan with a lid and brown the chicken for 5 to 8 minutes until golden.
Remove and set aside. Tip in the onion and cook for 3 to 5 minutes until soft. Then add the pepper, garlic, chorizo, and Cajun seasoning, and cook for 45 minutes more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20 to 25 minutes until the rice is tender.

Appetizers · Gluten Free · Meat

Glazed chorizo with figs

Belinda

This dark, gooey, sweet, spicy mixture is rich and sumptuous and a great dish for a starter with some toasted bread slices.
You don’t need much and it definitely has the “wow” factor in flavor.

Image

 Serves 6 to 8
1 Tbsp. olive oil
1 lb. Spanish chorizo, sliced
2 cloves garlic, minced
1 small red onion, sliced lengthwise
2/3 cup red wine
1/3 cup balsamic vinegar
1/3 cup good liquid honey
1 1/2 cup dried figs, trimmed and quartered
1 stick cinnamon
3/4 tsp. whole cloves

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion and chorizo and stir for about four minutes, until the garlic and onion is soft and starting to brown.
Add the honey and stir vigorously for approximately 30 seconds, being sure to coat all the ingredients.
Add the wine, vinegar, dried figs, cinnamon and cloves. Heat to a simmer and let simmer for approximately 30 minutes, until the sauce has reduced and created a glaze for the chorizo and figs.
Serve immediately, or let cool and reheat for serving.

 

 

Meat · Poultry

Loaded supreme nachos

Belinda

 

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

 

Fish · Grains · Meat

Creole jambalaya

Belinda

Gorgeous and so flavorful.

Serves 6
12 oz ground pork
1 tbsp olive oil
5 oz Spanish chorizo, diced
1 onion, finely diced
3 large garlic cloves, crushed
1 red pepper, finely diced
1 green pepper, finely diced
2 bay leaves
1/2 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
7 fl oz white wine
14 or 15 oz can of chopped tomatoes
1 3/4 pints chicken stock, and more if required
12 oz brown basmati rice
4 oz shelled raw prawns, tails left on if you like
3 tbsp chopped Italian parsley
4 scallions, sliced
sour cream, optional

Season the ground pork and roll it into bite sized meatballs.
Heat a large pan, add a dash of oil and brown the meatballs for 7 to 8 minutes. Remove from the pan and set aside.

Add the diced chorizo, onion, garlic and peppers to the pan and cook for 5 minutes.
Add the bay leaves, turmeric, paprika and cumin and stir for 1 minutes more before pouring in the white wine and tomatoes.
Meanwhile, heat the stock separately.

Add the rice to the pan and stir well. Pour the stock into the rice and meatball, and bring to a simmer.
Cover the pan with a lid and cook over the lowest heat for 30 to 35 minutes or until the rice is cooked.
Add more stock if it is getting too dry.

Stir in the prawns and cook for 4 to 4 minutes or until they turn pink.
Before serving, stir in the parsley and scallions, then season to taste.
Serve with a dollop of sour cream, if you like.

 

Meat · Pasta

Pasta chorizo carbonara

Belinda

A little cross culture and all the better for it too!  Well worth a try.

Serves 2 but can easily be doubled

6 oz spaghetti, linguini or other long pasta
1 tbsp olive oil
6 oz chorizo, crumbled, or the bought cooked one, cut into small dice
2 large egg yolks
4 fl oz heavy cream
Sea salt and freshly ground black pepper

Add the pasta to a large pan of well salted boiling water and cook until al dente.

Meanwhile, heat the oil in a skillet. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.

Whisk the egg yolks and cream together and season lightly. (since the chorizo is already seasoned quite well)

When the pasta is done, drain it thoroughly and immediately return it to the hot saucepan.
Tip in the cooked chorizo, followed by the egg mixture.
Use 2 forks to mix the eggy cream into the hot pasta.
It will cook in the heat of the pasta, coating each strand in a light creamy sauce.

Serve straight away, with a final twist of black pepper on top

 

Gluten Free · Soup

Warming, sweet and spicy chestnut and chorizo soup

Belinda

So delicious and soul satisfying with the flavors from the mountains of Spain.
Serve 4

4 tbsp olive oil
1 large Spanish onion, diced
1 medium carrot , diced,
1 stick of celery, peeled and sliced thinly
5 oz mild Spanish chorizo, peeled and cut into 1/2 inch cubes
2 garlic cloves, thinly sliced
1 tsp ground cumin (I roast my own)
1 1/2 tsp finely chopped fresh thyme leaves
2 small dried red chiles, crushed
2 tomatoes, fresh or tinned, roughly chopped
1lb cooked, peeled chestnuts, vacuum packed, roughly chopped
20 saffron threads infused into 4 tbsp boiling water
2.2 pints water or chicken broth
sea salt and black pepper

In a large saucepan heat the olive oil and fry the onion, celery, carrot, chorizo and a pinch of salt.
Fry for about 20 minutes, stirring occasionally until everything caramelizes and you get a good brown color.
This will give the soup a wonderfully rich color and flavor.
Now add the garlic, cumin, thyme and chile and cook for 1 more minute, followed by the tomato and after about 2 more minutes, the chestnuts.
Give everything a good stir then add the saffron infused liquid and the water or stock and cook for another 10 minutes.
Remove from the heat and mash by hand with a potato masher until almost smooth but still leaving some texture.
Season with salt and pepper and serve.

Do-ahead · Holiday Food · Meat

Pumpkin seed stuffing with chorizo

Belinda

This is a terrific stuffing as it uses the “pepitas” pumpkin seeds. This recipe was voted best recipe of the year for Bon Appetite magazine in 2008.  Toasted pepitas, fragrant Spanish chorizo, chiles and cornbread. Would could be nicer?
You can make this the day before but only if you’re not putting it in the turkey. I like to cook this separately.

Serves 6 to 8

* Pumpkin seed oil can be found online or in well stocked supermarkets and is worth having. For a little extra heat, roast 2 to 4 jalapeno chiles with the poblanos, then clean, stem, seed and chop them before adding them to the stuffing.

10 cups cubed corn bread, cut into 1 inch pieces
1/4 cup pumpkinseed oil, divided
1 1/2 tsp minced fresh thyme
1 tbsp chopped fresh oregano
1 1/4 tsp salt, divided
freshly ground black pepper
1 1/2 cups shelled pumpkin seeds
4 poblano chiles
6 tbsp (3/4 stick) butter, divided
2 tbsp olive oil
3/4 lb Spanish chorizo, cut crosswise into 1/8 inch slices
1 1/2 cups fresh corn, from about 2 medium corn cobs
2 onions, cut into 1/2 inch dice
2 tsp minced garlic
1/3 cup dry white wine
3/4 tsp cumin (I roast my own)
1/2 tsp Spanish smoked paprika
2 to 3 cups chicken or turkey broth

Preheat the oven to 375 F
In a large bowl, gently toss the corn bread with 3 tbsp pumpkinseed oil, the thyme, oregano,1/2 tsp salt and several grinds of black pepper.

Spread the cubes in a single layer on a large, foil lined baking sheet and toast for 20 to 25 minutes until lightly golden, shaking the pan every 5 minutes for even coloring. Remove from the heat and allow to cool, then place in a large bowl.

In a medium bowl, toss the pumpkin seeds with the remaining tbsp pumpkinseed oil, 1/4 tsp salt and several grinds of black pepper. Place the seeds on a foil lined baking sheet and toast until fragrant, puffed and lightly golden, about 10 minutes. Remove and cool, then add to the cornbread.

Meanwhile, roast the chiles on the stove top directly over a hot burner until charred on all sides, about 5 minutes. Remove to a sealed bag to rest until cool enough to peel.
Peel the charred skin (do NOT rinse under water as this will remove the flavor)
Halve the chiles lengthwise, stem and seed. Cut the halves crosswise into 1/8 inch sttrips. Add to the cornbread.

Heat a large, heavy-bottom skillet over medium high heat. Add 2 tbsp butter and the olive oil, then the chorizo and cook until lightly browned, about 4 to 5 minutes.
Remove the chorizo with a slotted spoon, leaving the fat in the pan, and add the chorizo to the stuffing mixture.

Stir the corn and onions into the pan and season with 1/4 tsp salt and several grinds of black pepper.
Cook, stirring occasionally, until the corn is crisp-tender and the onions have softened and are translucent, about 5 minutes.
Stir in the garlic and cook until it is aromatic, about 30 seconds.
Stir in the white wine and cook, scraping any bits of flavoring from the pan, until the white wine has almost evaporated, 2 to 3 minutes.  Cool, slightly, then add to the stuffing mixture.

*(You are building layers of flavor with all these steps)

Gently toss in the cumin and smoked Spanish paprika, and season the stuffing with 1/4 tsp salt or to taste.
Melt the remaining butter and drizzle over the stuffing. Drizzle 2 cups of chicken or turkey broth over the stuffing and gently toss. Add additional broth as desired.

Place the stuffing in a buttered 13 by 9 inch baking dish, cover and place in the oven. Bake for 20  minutes, then remove the cover and continue to bake for another 20 to 30 minutes until the top is lightly toasted.
Remove and serve.

 

Gluten Free · Meat · Poultry

Spanish style chicken traybake

Belinda

Another one of those great throw-everything-in-a-roasting-dish  recipes! This time, from the Hairy Bikers recipe book.

Serves 4

1 large onion, cut into 8 pieces
1 large red onion, cut into 8 wedges
1 green pepper, deseeded and cut into strips (optional)
1lb small potatoes, quartered lengthways
8 whole large cloves of garlic, unpeeled
8 medium tomatoes, quartered
8 oz chorizo, preferably picante, skin removed
8 large boneless skinless chicken thighs
1 heaped tsp sweet or smoked paprika
1 tbsp dried oregano
Good olive oil
Ground black pepper and sea salt

Preheat the oven to 400 F
Put the onions, potatoes, peppers, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper then sprinkle lightly with olive oil
Toss everything together lightly and roast for 20 to 25 minutes

While the vegetables are cooking, skin the chorizo and cut the meat into thin slices. Set aside

Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with salt and pepper and rub into the chicken.

Mix the paprika and oregano together and set aside

After 20 minutes or so, take the roasting tin out of the oven, scatter the chorizo over the vegetables and turn everything a couple of times.

Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano.
Season with a little salt and black pepper, sprinkle the chicken pieces with a little olive oil and return to the oven for 40 to 50 minutes until the chicken is cooked.

There are so many variations to this recipe and you certainly don’t have to stick to the quantities of this recipe. Use you imagination!

Breakfast · Egg based · Gluten Free · Meat

Egg and chile chorizo with pork sauce

Belinda

A light brunch or lunch with a difference!  (Serves 4)

4 large organic eggs, at room temperature
1 lb ground pork
6 oz chorizo, diced small
2 tbsp Chinese chile oil
4 slices bacon, cut to the same size as the chorizo
3 sticks celery, diced small
3 shallots, sliced small
4 carrots, diced
2 large cloves garlic, crushed
a good handful of fresh cilantro, coarsely chopped  (coriander)
500 mls (16.9 fl oz) good chicken stock
oil for frying

To a hot skillet, add a couple of tbsp of oil and saute the celery, shallots and carrots over a low heat for 10 minutes until starting to soften.
Add the diced bacon and ground pork and cook, stirring, until the ground pork is browned.
Add the garlic and chile oil for a final minute.
Add the chicken stock, raise the heat until it is bubbling, and reduce the heat until low.
Leave to cook slowly while you prepare the eggs.

Take a smaller skillet and add water to about halfway up. Heat to simmering and turn down to very low.
Add the 4 eggs slowly and poach very gently until the white is just done and no more as they will keep cooking.

Serve the egg on tops of the pork with some scattered cilantro (coriander) over the dish.