chore-tho or choritzo - whichever...
I usually use it in chicken tray bake a la Nigella.
Fancy doing something else for a change. Any favourite recipes? Got a Chorizo horseshoe in the fridge waiting to be used.
This went down well in our house
I make a nice chorizo and chickpea stew which is good.
Fry chopped onion, chopped up chorizo and a bay leaf together with the tiniest spot of olive oil until onion nice and soft. Add crushed garlic and give it another minute. Meanwhile parboil some cubed potatoes.
Add the potatoes, a tin of chickpeas, a tin of chopped tomatoes and a good slug of red wine or sherry to the onion & chorizo. (the original recipe suggests adding stock as well, I don't find it needs it but see what you think) Simmer gently for 20 mins. Just before serving stir in plenty of spinach and cook 1 min or so until it wilts.
Nice with a green salad and bread is compulsory to mop up the juices
Half a chorizo seems to be about the right amount for one tin chickpeas & tomatoes - I usually double up and that serves 4 adults with leftovers.
Stuff some chicken breasts with the chorizo & some cheese - if you can manage to get some spinach in them even better!
It's brilliant with eggs. And cheese melted all over. Yum! With asparagus on the side, if the protein overload weighs on your conscience
Love the sound of the chickpea one - thank you! And have all of that in...
Chorizo omelette, just chop up some and dry fry it, tip in the eggs.
I had a burger in a pub the other day topped with chorizo rarebit it was excellent.
I've got a nice fish one.
Quantities are for two:
Chop an onion & clove of garlic & fry up with chopped chorizo. Add about half a pint of water & a couple of desert spoons of tomato puree & a can of drained & rinsed cannelli beans. Let it simmer gently (covered) for 20 mins or so to let all the flavours mingle. Taste & season as you like. Then add a couple of fillets (chopped if you want) of white fish & cook until fish is done. (About 3 mins). Some chopped parsely on top looks good.
You may need to add some more water before the fish.
It's one of those dishes that is more than the sum of its parts - I often use frozen fish steaks so it's an easy store cupboard dish.
Got a Chorizo horseshoe in the fridge waiting to be used.
Eat slices of it whist cooking other things!
Chorizo in red wine served wiht crst bread is nice as a tapas thing/starter - like this www.bbc.co.uk/food/recipes/chorizo_tapas_72587
Also +1 for omelette or with scrambled eggs.
I make rice and peppers with prawns and/or chicken with corizo - dead quick and tasty
Chorizo hash is lovely. Fry onion and chorizo, add paprika then par boiled potatoes and sliced red peppers. Serve with a fried egg on top. Yum!
Chorizo improves pretty much anything you add it to!
Chorizo and white bean stew
Chorizo and pork a la delia
Chorizo and halloumi salad or kebabs
Chorizo and egg crust less muffins
I made a chorizo, butterbean and pork stew not so long ago and it was delicious.
Similar to likeasouls. Fry the chorizo to release the oil and then fry some onions and then the pork - I got some lovely lean diced casserole pork from M&S that has been reduced - after each bit has been fried, take it out to stop it burning. Add garlic and a bit of smoked paprika and a splash of wine.
When everything is browned, add it all back into the pot with a tin of chopped tomatoes and some stock. Simmer until the pork is nearly cooked about an hour or so and then add a drained tin of butter beans and simmer some some.
Serve with bread and salad or whatever.
A chorizo horseshoe would not last a day in my house. I love chorizo. I'd just eat it as it is.
This one's fab - and really easy. It's called Feijoada and is a Portuguese Pork, Chorizo and Bean Stew - www.eatdrinkcook.co.uk/recipe-feijoada/
I made likeasoul's but eith no potatoes and some boneless chicken thighs. Lots of sweet sherry as that's all I had and some shredded kale at the end. Bloody lovely.
That's more or less what I made Coletter. Good to see that it has a name, I just made mine up based on what I have had in tapas restaurants in Spain - have never been to Portugal. Obviously some cross over in their cuisine.
Chicken thighs would also be good, like 80s suggests - so much nicer than breast meat.
We love chorizo in this house, favourites are:
1. Chorizo mushroom and cream cheese omelette
2. Chicken, prawn and chorizo paella
3. Chorizo and butterbean casserole
Put some chunks in a sausage casserole or in a tomato sauce to cook pork ribs.
I cut up potatoes into small chunks and roast them with chorizo and garlic.
It goes well with most things pork and chicken as well as eggs but certainly not with anything creamy - although I do have a nice recipe where you add it to potato salad
I agree with you on the creamy thing - I did see a recipe for chorizo carbonara - which I suppose might be OK if it was the parmesan and eggs type carbonara - but even then I think it would be too much. But this had cream in it too.
I hadn't really considered it with eggs, but will try some in an omelette this weekend as its being so consistently suggested!
You should try the carbonara idea. There's a recipe I think on bbc good food website which I can't link to for some reason.
I also do a chorizo and sundried tomato risotto which even the kids eat
This Spanish recipe is lovely and filling
Chestnut and chorizo soup Sopa de castañas
4tbsp olive oil
1 large Spanish onion, diced
1 medium carrot, diced
1 celery stick, thinly sliced
120g mild cooking chorizo, cut into 1cm cubes
2 garlic cloves, thinly sliced
1tsp ground cumin
1½tsp finely chopped fresh thyme leaves
2 small dried red chillies, crushed
2 tomatoes, fresh or tinned, roughly chopped
500g cooked, peeled chestnuts fresh (or vacuum-packed), roughly chopped
20 saffron threads, infused in 3-4 tbsp boiling water
1 litre water
Sea salt and black pepper
In a large saucepan, heat the olive oil over a medium heat.
Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns quite brown. This gives the soup a wonderfully rich colour and taste.
Now add the garlic, cumin, thyme and chilli and cook for one more minute, followed by the tomato and, after about two minutes, the chestnuts. Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes.
Remove from the heat and mash by hand (with a potato masher) until almost smooth but still with a little bit of texture. Season with salt and pepper, then serve.
from Sam and Sam Clark’s Moro: The Cookbook
PS My Spanish friends are aghast that I store chorizo in the fridge. I like it in a Spanish omelette but DH isn't too keen on paprika.
Patatas a la Riojana:potato chorizo stew from the region of Rioja
Fry chopped onion and garlic in small amount of oil, add sliced chorizo and cook stirring for a few minutes, add roughly chopped potatoes and stir to coat in the oil. Add chopped green or red pepper (optional) Add a couple of bay leaves, salt and Spanish paprika. Add water and when boiling lower heat to a simmer. Cook until potatoes are done. If needed crush a couple of potato pieces to thicken consistency.
In Rioja it's served with a side of pickeled green chillies called piparras and of course accompanied by a glass (or bottle) of red wine and lovely, crusty bread.
Tortilla de patata y chorizo: potato chorizo tortilla
Slice peeled potatoes thinly. Likewise onion. In a frying pan lightly heat oil and add potatoes and onions cooking until tender without browning, add green chopped pepper and cook until done (just limp) sprinkle with salt as it cooks.Take mixture out of the oil and put into a strainer with a dish underneath to catch oil. Remove chorizo from casing and crumble or chop up.
Dry fry in a small pan.
In a bowl beat eggs with salt. Add drained potato,onion, pepper mixture and drained chorizo.
In a non stick frying pan put a very small amount of oil (use from dish where you drained potato mixture) heat, add mixture and over medium heat let set.
Place a dish larger than frying pan over it and in one movement flip over. Put frying pan back on heat, few drops of oil and slide tortilla back in. Cook for a few minutes until egg is set but not so much that tortilla dries out.
Can be eaten hot, warm or cold with salad. Delicious with mayonnaise in a baguette.
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