Interesting things to cook using chorizo?
Discussion
I've become slightly addicted to this stuff of late, but my range of chorizo-based dishes is pretty limited:
Anyone got any more inspired ideas?
Ta
- saute it and add a splash of red wine (shamelessly nicked from La Tascas menu)
- bung it in a stew with various beans, garlic, tomatoes, onions, mushrooms and lots of paprika
- thinly slice it and put on a pizza along with onions, sliced chillies and chilli sauce.
Anyone got any more inspired ideas?
Ta
Jumbalaya is great!!
I'm going to try this tomorrow http://www.deliciousmagazine.co.uk/recipes/pork-an...
I'll let you know how it goes.
I'm going to try this tomorrow http://www.deliciousmagazine.co.uk/recipes/pork-an...
I'll let you know how it goes.
Here's my chilli that I 'perfected' over the Xmas hols.
500g minced beef
1 pack sliced chorizo
2 onions
3 garlic cloves
2 tins chopped tomatoes
2 tins kidney beans
300ml red wine
1 beef stock cube
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
2 tsp crushed dried chillis (or 2 chopped fresh green chillis)
1/2 tsp paprika
1 tsp mild chilli powder
dash of tabasco
dash of worcestershire sauce
3 tbsp tomato puree
2 tbsp cocoa powder (or 4 squares of good dark chocolate)
bunch fresh coriander
Chop and fry onion and garlic in good glug of olive oil.
Add mince, brown, tear the chorizo slices into the pan then add red wine and boil for 2-3 mins
(I then transfer to slow cooker but you could continue on stove very low simmer.
Add all other ingredients apart from kindey beans and fresh coriander, slow cook on low for 4 hours, then add beans and chopped fresh coriander and cook for a further 2 hours.
It's not too hot, just gives a lovely mouth tingle after taste, and it's soooo rich!
500g minced beef
1 pack sliced chorizo
2 onions
3 garlic cloves
2 tins chopped tomatoes
2 tins kidney beans
300ml red wine
1 beef stock cube
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
2 tsp crushed dried chillis (or 2 chopped fresh green chillis)
1/2 tsp paprika
1 tsp mild chilli powder
dash of tabasco
dash of worcestershire sauce
3 tbsp tomato puree
2 tbsp cocoa powder (or 4 squares of good dark chocolate)
bunch fresh coriander
Chop and fry onion and garlic in good glug of olive oil.
Add mince, brown, tear the chorizo slices into the pan then add red wine and boil for 2-3 mins
(I then transfer to slow cooker but you could continue on stove very low simmer.
Add all other ingredients apart from kindey beans and fresh coriander, slow cook on low for 4 hours, then add beans and chopped fresh coriander and cook for a further 2 hours.
It's not too hot, just gives a lovely mouth tingle after taste, and it's soooo rich!
Edited by shakotan on Monday 4th January 23:04
kiteless said:
cannedheat said:
Its good with pasta and a chunky home made sauce or in a chilli con carne!
^ thatThe two things I use it for most. Great fried in a pan with bacon and used with pasta, baked potatoes etc. You can also grate it, or just in chunks fried or fresh, into soups. Really yummy
http://www.crazysquirrel.com/recipes/soups/pepper-...
Chicken Chorizo Pasta
(Serves 2)
Chicken breasts x 2 – cut up
Chorizo - sliced
Chilli flakes
Tin of Chopped tomatoes
Small cup of chicken stock
White wine
Onion x 1 (diced)
Penne Pasta
Fry the onion till browning and add the chicken. When sealed add the sliced chorizo and chilli flakes and cook for a few minutes. Add small amount of wine and chicken stock and tomatoes. Allow to cook for 20 minutes or so stirring occasionally (so sauce thickens slightly). Pour over penne pasta.
Obviously use as much chilli as you like!
Enjoy.
(Serves 2)
Chicken breasts x 2 – cut up
Chorizo - sliced
Chilli flakes
Tin of Chopped tomatoes
Small cup of chicken stock
White wine
Onion x 1 (diced)
Penne Pasta
Fry the onion till browning and add the chicken. When sealed add the sliced chorizo and chilli flakes and cook for a few minutes. Add small amount of wine and chicken stock and tomatoes. Allow to cook for 20 minutes or so stirring occasionally (so sauce thickens slightly). Pour over penne pasta.
Obviously use as much chilli as you like!
Enjoy.
I do a jumbalaya style dish.
Marinate prawns in sweet chilli sauce and put as aside.
Cook up rice, decent tinned tomatoes, chorizo, spring onions, paprika, salt and pepper. I find it's easier to do the rice seperately and throw it in the pan of bubbling goodies when done. Then throw the prawns (and the sweet chilli dip) in and cook for 5 minutes.
Lovely.
Marinate prawns in sweet chilli sauce and put as aside.
Cook up rice, decent tinned tomatoes, chorizo, spring onions, paprika, salt and pepper. I find it's easier to do the rice seperately and throw it in the pan of bubbling goodies when done. Then throw the prawns (and the sweet chilli dip) in and cook for 5 minutes.
Lovely.
Here's my (cough) Spanish chicken, for four.....
8 bone-in chicken thighs
400g butter beans (drained)
2 medium sweet potatoes (peeled, chunks)
3 red peppers (deseeded, chunks)
250g chorizo (chopped)
couple of chopped garlic cloves
200ml chicken stock
juice of large orange, and wedges
2 tsp sweet smoked paprika
olive oil
sage leaves
sea salt
pepper
Oven on convetional 220, fan 200, gas mark 7
Put the beans, sweet potato, peppers, chorizo and garlic in a large, deep(ish) roasting tin.
Mix the stock, orange juice and 1 teaspoon paprika.
Pour it into the tin and toss with the veggies.
Put the chicken thighs on top of the veggies so they will crisp up.
Sprinkle the thighs with salt and pepper.
Roast for 40 minutes.
Give the pan a shake.
Brush the chicken with the smoked paprika and olive oil, add the orange wedges.
Dip the sage leaves in oil and scatter over.
Roast for another 10 minutes.
Easy! Varying the liquid quantity a little can change the veggies from being crispy to being chewy and sticky.
8 bone-in chicken thighs
400g butter beans (drained)
2 medium sweet potatoes (peeled, chunks)
3 red peppers (deseeded, chunks)
250g chorizo (chopped)
couple of chopped garlic cloves
200ml chicken stock
juice of large orange, and wedges
2 tsp sweet smoked paprika
olive oil
sage leaves
sea salt
pepper
Oven on convetional 220, fan 200, gas mark 7
Put the beans, sweet potato, peppers, chorizo and garlic in a large, deep(ish) roasting tin.
Mix the stock, orange juice and 1 teaspoon paprika.
Pour it into the tin and toss with the veggies.
Put the chicken thighs on top of the veggies so they will crisp up.
Sprinkle the thighs with salt and pepper.
Roast for 40 minutes.
Give the pan a shake.
Brush the chicken with the smoked paprika and olive oil, add the orange wedges.
Dip the sage leaves in oil and scatter over.
Roast for another 10 minutes.
Easy! Varying the liquid quantity a little can change the veggies from being crispy to being chewy and sticky.
shakotan said:
Here's my chilli that I 'perfected' over the Xmas hols.
500g minced beef
1 pack sliced chorizo
2 onions
3 garlic cloves
2 tins chopped tomatoes
2 tins kidney beans
300ml red wine
1 beef stock cube
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
2 tsp crushed dried chillis (or 2 chopped fresh green chillis)
1/2 tsp paprika
1 tsp mild chilli powder
dash of tabasco
dash of worcestershire sauce
3 tbsp tomato puree
2 tbsp cocoa powder (or 4 squares of good dark chocolate)
bunch fresh coriander
Chop and fry onion and garlic in good glug of olive oil.
Add mince, brown, tear the chorizo slices into the pan then add red wine and boil for 2-3 mins
(I then transfer to slow cooker but you could continue on stove very low simmer.
Add all other ingredients apart from kindey beans and fresh coriander, slow cook on low for 4 hours, then add beans and chopped fresh coriander and cook for a further 2 hours.
It's not too hot, just gives a lovely mouth tingle after taste, and it's soooo rich!
I may have to try that, sans beans as they make me chuck. Sounds lovely.500g minced beef
1 pack sliced chorizo
2 onions
3 garlic cloves
2 tins chopped tomatoes
2 tins kidney beans
300ml red wine
1 beef stock cube
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
2 tsp crushed dried chillis (or 2 chopped fresh green chillis)
1/2 tsp paprika
1 tsp mild chilli powder
dash of tabasco
dash of worcestershire sauce
3 tbsp tomato puree
2 tbsp cocoa powder (or 4 squares of good dark chocolate)
bunch fresh coriander
Chop and fry onion and garlic in good glug of olive oil.
Add mince, brown, tear the chorizo slices into the pan then add red wine and boil for 2-3 mins
(I then transfer to slow cooker but you could continue on stove very low simmer.
Add all other ingredients apart from kindey beans and fresh coriander, slow cook on low for 4 hours, then add beans and chopped fresh coriander and cook for a further 2 hours.
It's not too hot, just gives a lovely mouth tingle after taste, and it's soooo rich!
Edited by shakotan on Monday 4th January 23:04
I make a warm salad of frazzled chorizo, strips of roasted pepper, roasted red onion, roasted garlic, chick peas, a finely diced preserved lemon, and lots of chopped flat-leaved parsley mixed in.
This goes well with barbecued (or roast) chicken pieces which have first been marinated in lemon juice, lemon zest, olive oil, thyme, chilli and garlic.
This goes well with barbecued (or roast) chicken pieces which have first been marinated in lemon juice, lemon zest, olive oil, thyme, chilli and garlic.
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