Discussion
i have a thing for cold meats and often snack on slices of chorizo and serrano ham. i was given half a dozen very high quality chorizo sausages yesterday and intend to cook them tonight. i've had some great meals using recipes on here so what do you suggest? i want something rich and tomatoey.
on a side note, i've gone organic and would highly recommend it.
on a side note, i've gone organic and would highly recommend it.
Go to the supermarket. Buy some squid tubes.
Clean and slice the squid into rings and pieces. In a casserole or ovenproof saucepan, fry off a red onion chopped into chunks with a couple of chopped garlic cloves for a couple of minutes. Then add large diced (not sliced) Chorizo and fry for another couple of minutes. Crank the heat up really high and throw in the squid. Fry for about a minute. Then add a tin of chopped tomatoes, a small glass of red wine and a bayleaf. Into the oven, covered for about an hour at 180ish. Once the squid is tender, season and serve with Ciabatta and the rest of the bottle of wine.
Edit to add - can also be a pasta sauce.
Clean and slice the squid into rings and pieces. In a casserole or ovenproof saucepan, fry off a red onion chopped into chunks with a couple of chopped garlic cloves for a couple of minutes. Then add large diced (not sliced) Chorizo and fry for another couple of minutes. Crank the heat up really high and throw in the squid. Fry for about a minute. Then add a tin of chopped tomatoes, a small glass of red wine and a bayleaf. Into the oven, covered for about an hour at 180ish. Once the squid is tender, season and serve with Ciabatta and the rest of the bottle of wine.
Edit to add - can also be a pasta sauce.
Edited by dougc on Tuesday 10th February 13:57
Chilli chicken and chorizo pasta
Brown some chopped onions add cut up chicken breast and seal.
Add sliced chorizo and chilli flakes - up to whatever heat you like.
200ml (if just a serving for you) or so of chicken stock and bring to boil then add (good quality) chopped tomatoes.
I bung a bit of white wine in as well (usually have a glass on the go!) Bring to boil then simmer gently for 20 mins or so till sauce reduced slightly.
Serve over pasta.
Tastes bloomin' lovely even if i do say so myself.....
Best thing is you can muck around with the recipe - try dusting chicken with paprika, more vino etc etc!!
Brown some chopped onions add cut up chicken breast and seal.
Add sliced chorizo and chilli flakes - up to whatever heat you like.
200ml (if just a serving for you) or so of chicken stock and bring to boil then add (good quality) chopped tomatoes.
I bung a bit of white wine in as well (usually have a glass on the go!) Bring to boil then simmer gently for 20 mins or so till sauce reduced slightly.
Serve over pasta.
Tastes bloomin' lovely even if i do say so myself.....
Best thing is you can muck around with the recipe - try dusting chicken with paprika, more vino etc etc!!
good job, cassoulet looks tasty but i really can't be arsed making it tonight.
my vision is going all weird, normally a sign of an impending migraine. its going to be a dash home to make chorizo & bean stew, a bath, a large whiskey and a movie in bed. likely all day tomorrow in bed cutting chorizo farts but it'll be worth it
my vision is going all weird, normally a sign of an impending migraine. its going to be a dash home to make chorizo & bean stew, a bath, a large whiskey and a movie in bed. likely all day tomorrow in bed cutting chorizo farts but it'll be worth it
I love Chorizo, but everytime I eat it my breath stink like I've been eating rats for the last couple of days.
Before anyone points it out - I have never knowingly eaten a rat !
I can't be sure about that time in Hong Kong when I needed some beer induced food quickly from a road side stir-fry. My wife thought it was snake, but I thought dog !!!
Before anyone points it out - I have never knowingly eaten a rat !
I can't be sure about that time in Hong Kong when I needed some beer induced food quickly from a road side stir-fry. My wife thought it was snake, but I thought dog !!!
Have made this a lot - its delicious (thanks Delia!)!!!
Ingredients
1 lb (450 g) piece trimmed shoulder of pork
1 lb (450 g) small salad potatoes
4 oz (110 g) Spanish chorizo sausage
1 x 350 g jar roasted peppers in oil, drained but left whole
1 fat clove garlic, peeled and thinly sliced
1 large red onion, peeled and cut into thick slices
6 sprigs of fresh thyme
1 tablespoon olive oil
¼ teaspoon saffron strands
2 tablespoons white wine vinegar
5 fl oz (150 ml) dry white wine
1 x 300 g jar or ½ x 560 g Passata
1 oz (25 g) pitted green or black olives, drained and thickly sliced
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).
What you need to do here is chop the pork into 1 inch (2.5 cm) chunks and pop it straight into the casserole. Then peel the skin off the chorizo and slice it into similar-sized chunks before you toss it in to join the pork. Next, add the drained peppers, the garlic and the onion. After that, add the thyme, a very good seasoning of salt and freshly milled black pepper and the olive oil. Now toss all the ingredients together.
Next, using a pestle and mortar, crush the saffron to a powder and add the wine vinegar. Add this to the casserole, followed by the white wine, passata, olives and the potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1½ hours
Ingredients
1 lb (450 g) piece trimmed shoulder of pork
1 lb (450 g) small salad potatoes
4 oz (110 g) Spanish chorizo sausage
1 x 350 g jar roasted peppers in oil, drained but left whole
1 fat clove garlic, peeled and thinly sliced
1 large red onion, peeled and cut into thick slices
6 sprigs of fresh thyme
1 tablespoon olive oil
¼ teaspoon saffron strands
2 tablespoons white wine vinegar
5 fl oz (150 ml) dry white wine
1 x 300 g jar or ½ x 560 g Passata
1 oz (25 g) pitted green or black olives, drained and thickly sliced
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).
What you need to do here is chop the pork into 1 inch (2.5 cm) chunks and pop it straight into the casserole. Then peel the skin off the chorizo and slice it into similar-sized chunks before you toss it in to join the pork. Next, add the drained peppers, the garlic and the onion. After that, add the thyme, a very good seasoning of salt and freshly milled black pepper and the olive oil. Now toss all the ingredients together.
Next, using a pestle and mortar, crush the saffron to a powder and add the wine vinegar. Add this to the casserole, followed by the white wine, passata, olives and the potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1½ hours
i ended up making a stew from a hybrid of a couple of recipes i found, as follows:
1 tsp cumin seeds
2 med. red onions, finely sliced
2 cloves of garlic, crushed
4 chorizo sausages [they were nomral sausage sized] peeled and sliced
1 punnet cherry tomatoes
1 jar pimento peppers, drained and chopped
1 can cannellini beans, drained
half a glass of white wine
2 tbsp tomato puree
1 bunch chopped coriander
cover the base of a casserole dish with olive oil, add the cumin and heat over a medium flame until fragrant. add the onion and garlic and cover for 2-3mins. turn the heat up full, add the chorizon and fry until it starts to crisp.
put the tomatoes in a blender and give them a quick whizz. i guess you can just use tinned but this sounded tastier. add this to the pan with the beans, white wine, puree and chopped pimentos. simmer for 10mins or until you get the consistency you require. add the coriander and serve.
i had it as a thick soup with soured cream and fresh crusty bread. this is my new comfort food and was delicious. i think i'll make the delia one above on sunday as that sounds even better
1 tsp cumin seeds
2 med. red onions, finely sliced
2 cloves of garlic, crushed
4 chorizo sausages [they were nomral sausage sized] peeled and sliced
1 punnet cherry tomatoes
1 jar pimento peppers, drained and chopped
1 can cannellini beans, drained
half a glass of white wine
2 tbsp tomato puree
1 bunch chopped coriander
cover the base of a casserole dish with olive oil, add the cumin and heat over a medium flame until fragrant. add the onion and garlic and cover for 2-3mins. turn the heat up full, add the chorizon and fry until it starts to crisp.
put the tomatoes in a blender and give them a quick whizz. i guess you can just use tinned but this sounded tastier. add this to the pan with the beans, white wine, puree and chopped pimentos. simmer for 10mins or until you get the consistency you require. add the coriander and serve.
i had it as a thick soup with soured cream and fresh crusty bread. this is my new comfort food and was delicious. i think i'll make the delia one above on sunday as that sounds even better
stumpage said:
Lump of your choice of Cheese, a nice bottle of red, fresh bread, Chorizo.
All you need is a knife, cut cheese, chorizo and bread as required and wash down with the wine.
No prep time, No cooking time just MMMMMMM.
+1 All you need is a knife, cut cheese, chorizo and bread as required and wash down with the wine.
No prep time, No cooking time just MMMMMMM.
At least once a week for me, dinner consists of Cheese, Chorizo (+ other random meats) and Olives.
Great food for just crashing out on the sofa and watching a film and picking away over the course of an evening...
(plus it saves on cooking time!)
Don said:
Google up some Chorizo and Bean stew recipes.
My favourite sort of food. Easy to make and always more'ish, whilst neverfailing to impress the less knowledgable!
escargot said:
Nigella did a chorizo & scallop dish that I tried ages ago. It was awesome but I felt the scallops ended up getting lost.
Are you sure you followed the directions correctly... 
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