Posts tagged chorizo

Chorizo and Balsamic Lentils

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This weekend I journeyed home for a village pig feast that has been vigorously and unheathily circled in the diary for a while! I’ll explain. My home village where I grew up and spent my life can be imaged as a hybrid of the ‘Vicar of Dibley’ and ‘Hot Fuzz’ (without the killings I stress!) A Wiltshire village with a stereotypical local pub, glorious fields and the strong signature smell of manure tainting the air like the smell of perfume at the duty free! For the past few years we’ve shared the caring, feeding and more importantly eating, of two village pigs who we take in turns to feed and water only to butcher respectfully 6 months down the line and divide up the takings. From piglets to healthy happy curly tailed porkers the sausages and juicy joints of pork that have filled our freezer for a long while have been some of the best I’ve had. We’ve had some teathing issues along the way but nothing can beat the taste of happy wholesome and local meat. So this weekend we saved a giant leg to roast and feast on with all the team! It was delicious and I have nothing else to add.

However, after a rich and fatty roast with shards of caramel cracking, sweet and sharp apple sauce and lashings of wine (perhaps too many lashings?) I craved the fresh flavours of fish and vegetables. This little dish is so simple to knock out but so tasty and pleasing in many ways.

Serves 2

  • 2 seabass fillets, seasoned
  • 4oz Puy lentils
  • 100g chorizo
  • 1 large garlic clove, chopped
  • Bunch flat-leaf parsley, roughly chopped
  • 4-5 tbsp balsamic vinegar
  • Zest of 1 lemon
  • Vegetables to serve
  1. Simmer the Puy lentils for about 15 minutes until soft and tender but with a slight bite (don’t let them get mushy). Drain and keep warm.
  2. Chop the chorizo into hearty chunks and fry in a medium hot pan until they begin to release their scarlet oils. Add in the garlic and fry for a few more minutes but don’t burn so keep an eye out.
  3. Turn up the heat a little and add the vinegar (and stick on the extractor fan as it will be pungent!). Simmer the vinegar until thickened and syrupy.
  4. Add this chorizo mix with the oily balsamic juices to the lentils. Grate in the zest of the lemon and add the herbs and season. Set aside and keep warm.
  5. Fry the seabass fillets, lightly seasoned, in a tsp of hot oil for a matter of 2-3 minutes on the skin side until crisp turning for the last 30 seconds to finish off.
  6. Serve the lentils topped with the seabass and some freshly steamed and buttery asparagus or green beans.

Quadruple Tapas

I know the concept behind tapas is to eat each dish as it is ready- picking at little morsels of delicious oily, salty and punchy delights to give all your taste buds a go on the flavour dodgems. A long evening should be spent savouring tapas with no where to be and sipping delicious wine in the summer sun. However, I decided to make a selection for dinner and couldn’t find the relaxing side of constantly running back and forth to the kitchen to fry a croquetas or bake some fresh bread or turn off one of 100 timers. So I made a selection all to be eaten and enjoyed together with some delicious wine. I won’t lie, my way took a strong organisation and a large accommodating hob but I managed it. In addition, I have a new found respect for tapas bars….the amount of work that goes into the prep to bring together all the aspects and flavours of just one small dish is huge,-all requiring those little details to make them perfect. I won’t be opening a tapas bar in the near future but what can be gained from this experiment is that 1) I LOVE tapas but will leave it to the experts and 2) I won’t be so horrified at the staggering prices of a few small tapas dish from now on as I venture out to dine thinking that ‘tapas is just a cheap meal right?’.

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Croquetas (Makes about 9 large croquetas)

I first saw a recipe for these in a Jamie Oliver book which this recipe is based on but they are a common little tapas dish and various flavours and recipe derivatives can be found elsewhere. They are essentially a cheesy flavoured bechamel sauce that is cooled and set and rolled in breadcrumbs and fried so that the inside in a hot molten cheesy mixture hugged lovingly in a crispy coat. You can actually use anything to add flavour to the sauce such as different cheeses, smoked fish, anchovies, different herbs or spices. Go wild!

  • 50g butter
  • 2 tbsp extra virgin olive oil
  • 75g plain flour ( and extra for coating)
  • 300ml milk
  • ¼ tsp ground nutmeg
  • 50g hard cheese- Cheddar/Manchego, grated finely
  • 3 slices of cooked smoked bacon/parma ham, chopped finely
  • Handful of chives, chopped
  • 1 egg, beaten
  • 100g breadcrumbs
  1. Melt the butter and the oil in a pan over a low heat until liquid. Spoon by spoon, incorporate the flour and stir in until you have a thick paste.
  2. Add the milk, splash by splash stirring in vigourously until smooth and lump free. Once all the milk is added, keep on the heat and keep mixing to prevent lumps but to really thicken the sauce.
  3. Once thick, remove from the heat and stir in the nutmeg, lots of seasoning, the bacon, cheese and finally the chives.
  4. Place into a chilled bowl and pop int he fridge until set. (NOTE: Mine was a little loose for moulding into croquetas so I popped it in the freezer about 30 mins before using to make it easier to handle)
  5. Get 3 plates and add the beaten egg, flour and breadcrumbs to each.
  6. Use a spoon to scoop and roll croquetas of your cooled mixture. Coat in first the flour, then the egg and finally the breadcrumbs. Continue you have done all and then cover and chill.
  7. Heat some oil in a pan, or use a deep fryer. When hot enough, fry the croquetas until golden and crisp on the outside. Make sure it is not too hot or the outside will colour before the inside is warm.
  8. Drain on kitchen paper and scatter with flaky salt and serve immediately.

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Morcilla Broad Beans

This recipe is open to quantities so as long as there is a nice balance it will taste great. Don’t skimp on the morcilla however as it adds bags of flavour and depth and feel free to use black pudding which works just as well.

  • Morcilla, sliced
  • Broad beans, boiled and podded
  • Peas
  • 1 small red onion, finely diced
  1. Heat a little oil in a frying pan and gently fry the red onion until soft
  2. Add the morcilla/black pudding slices and fry until cooked on each side.
  3. Tip in the broad beans and peas and stir to combine, breaking up the morcilla as you stir to distribute evenly. Season and then serve.

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Crisp Cod and Smoky Aioli

  • 2 cod fillets or any other firm fish
  • Plateful of polenta (seasoned with salt and pepper)
  • 1 egg, beaten
  • Flour for coating
  • 2 egg yolks
  • 1 garlic clove, grated finely
  • 2 tbsp lemon juice
  • ½ lemon, zest
  • 1tsp sweet smoked paprika
  • About 250ml sunflower oil
  • Flat leaf parsley for garnish
  1. Begin with the polenta coated cod which benefits from some time resting once coated. Skin the fish fillets and cut the fillets into chunky strips cutting with the ‘grain’/flakes.
  2. Get 3 plates and place the beaten egg, flour and seasoned polenta onto each.
  3. Coat the fish fillets in the flour, egg and then a good coating of polenta and then place the fillets on a polenta coated plate while you do the rest. Cover and place in the fridge for a few hours once done to allow the polenta to swell a bit and form a good crust.
  4. For the aioli, place the egg yolks, lemon and garlic in the bowl of a food processor and turn it on to blend together. With the motor running slowly and constantly add the oil in a thin stream to allow the yolks and oil to emulsify.
  5. As it starts to thicken, add the paprika and some good seasoning and have a taste. Continue to add as much oil as you like to obtain a thin/thicker texture.
  6. When ready to serve, fry the fillets in a little hot oil with a knob of butter for a few minutes on each side until cooked with a golden crust. Serve immediately garnished with parsley and dipped indulgently into the aioli.

Chorizo

This is now my new favourite way to enjoy chorizo, partly due to this sweet tangy glaze that coats it here. The sauce is wonderful when used a dipping sauce for the olive pittas or some qwilling bread to mop up the juices like an edible sponge.

  • 150g chorizo- raw or cooked
  • 1 ½ tbsp sherry vinegar
  • 1 tsp runny honey
  • Large sprig of rosemary
  • 3 large garlic cloves
  1. Cut the chorizo into chunky horizontal slices and fry in a hot pan (you can add a tiny drop of oil to get it going is needed).
  2. Peel and crush the garlic cloves coarsely with the back of a knife. If using cooking (raw) chorizo, make sure it is nearly cooked but if using cured chorizo, as it starts to colour and crisp add the garlic to the pan in the oily juices and fry for a few minutes.
  3. Add the picked rosemary leaves and fry for a few more minutes.
  4. Remove from the heat and add the sherry vinegar and the honey and stir to coat the chorizo.
  5. Return to the heat and very gently simmer the sauce until a little more syrupy and thick but not too reduced. Remove from the heat, cover and keep warm while you do the rest of your dishes as this one will keep.
  6. Serve with the olive pittas or some fluffy bread dipped into the beautiful oily juices

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Olive Pitta

  • See here for pittas recipe– Don’t add the nigella seeds but instead, add a good pinch of sweet smoked paprika.
  • Once the dough has risen, add in a small handful of both chopped black olives and sun dried tomatoes.

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An evening off duty and a Spanish Roast

 

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Recently, I had the rare and deliciously appreciated privilege of being cooked dinner. With the responsibility of hosting and feeding guests stripped from my meddling hands, there was no way I could creep into the kitchen even for a quick stir of a bubbling pot. Instead, I was forced to sit back al fresco in the sun and enjoy a chilled glass of bubbly with some great appreciating company. And the food was quite simply delicious. I always love eating at other people houses as I get inspiration for flavours and ideas to try myself. A feast of grilled and sweetly glazed Spanish chorizo was first to grace the table followed by 2 lovingly handmade loaves of fluffy focaccia and an olive laced ciabatta with a glistening pool of olive oil for dipping. With enough chicken, BBQ ribs and salad to feed us hungry guests, we devoured it with pleasure! Thanks Chef Tipping!

Inspired by that dangerously moreish chorizo I was eager to try it. Come Sunday, a Spanish- style roast chicken feast was on the cards. Roasted chicken with gremolata, glazed chorizo, and some spicy roasted potatoes went down a treat in the balmy weather. Hands down my favourite gem of a recipe was Jeff’s grilled chorizo so this one comes courtesy of him!

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Serves 4

Gremolata

  • 1 roasted chicken
  • Handful of flat-leaf parsley
  • ½ garlic clove
  • Zest of 1 small lemon
  1. For the gremolata, chop the garlic finely and grate over the lemon zest. Chop the parsley finely too and then add together with the garlic and lemon and chop together to combine.
  2. Add a pinch of salt and pepper and then use to scatter over your freshly roasted, succulent chicken.

Potatoes

  • 500g potatoes
  • 1-2 tbsp tomato puree
  • ½ tsp smoked paprika
  • Olive oil
  • 2 garlic cloves, skinned and crushed
  • ½ lemon, juice
  • Handful parsley
  1. Preheat the oven to 180°C . Mix the tomato puree, paprika, seasoning and about 1-2 tbsp of olive oil in a bowl.
  2. Cut the potatoes into small chunks about 2-3cm in size and cover with the dressing.
  3. Place in a lined roasting tray with the garlic and roast for 40 minutes until soft, a little crisp and cooked, turning every now and then
  4. When ready to serve, squeeze over the lemon and scatter with the parsley

Chorizo

  • 1 wheel or a few sausages of raw cooking chorizo (I used the ‘Unearthed’ range. The better quality the better it will taste. I stress that this should be ‘cooking’ chorizo that is raw and not the cured kind)
  • 1-2 tbsp Membrillo quince paste
  1. Place the chorizo on a lined baking tray
  2. Grill for about 8-10 minutes until cooked and golden brown or bake.
  3. Give the quince paste a mix to loosen it and spread evenly over the grilled chorizo. Grill again for a few more minutes until the paste has ‘melted’ over the chorizo and formed a delicious crust. Add more if you like.
  4. Slice into chunks and enjoy with your roast.

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Sweet Potato and Chorizo Cakes

This makes a flavourful brunch alternative if you’re fed up with the usual options. Complete with self-saucing poached egg with (ok I admit, out of season) asparagus and crisp potato cake. A blob of ketchup and it’ll feel like a Sunday….

  • 2 large sweet potatoes
  • About 60g chorizo
  • 1 small garlic clove, crushed
  • Handful of flat leaf parsley, chopped
  • 4-5 spring onion
  • Large pinch of smoked paprika (optional)
  • Bunch of asparagus, chopped and blanched
  • 200g of spinach
  • 3 fresh free-range eggs
  • 50g unsalted butter
  1. Peel and chop the sweet potatoes and boil for about 8-10minutes in salted water until really soft and tender but not water logged. Drain and leave to steam dry
  2. Meanwhile, dice the chorizo into small pea sized chunks and fry in a hot, dry frying pan until the oils are released. Add the garlic and fry for a few minutes.
  3. Mash the potato to a paste and add the hot chorizo and garlic mixture.
  4. Finely chop the spring onions, including the green parts and add with plenty of seasoning and the chopped parsley and potato mix.
  5. Get pan of hot water on to boil ready for poaching your eggs.
  6. Return the frying pan to the heat and melt about 30g of the butter with a bit of oil until sizzling. Form the sweet potato into about 6 round, flat patties and fry in the butter for about 5 minutes each side until golden and crisp on each side. Drain on kitchen paper and keep warm.
  7. Heat the remaining butter in the frying pan and wilt the spinach and warm the asparagus with plenty of seasoning while you poach your eggs for a few minutes just until the whites are set but the yolk is gloriously runny (check by giving it a gentle prod, it should be squishy)
  8. Serve by placing a potato cake on the plate and stacking with asparagus and spinach, another potato cake and topped with the seasoned poached egg.

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Spanish-style Fish Stew

 

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I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….

(Serves 3 generously)

  • 1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
  • 1 onion, sliced
  • 1 tbsp fennel seeds
  • 100g chorizo, sliced into chunks
  • 1 large clove garlic, sliced
  • 1 glass of dry white wine
  • 500g tomato passata
  • 1 pint hot, good fish stock
  • Squeeze lemon juice
  • Salt and freshly cracked black pepper
  • Meaty fish e.g. Haddock/cod/monkfish or a mixture
  • (Optional) Handful of cleaned mussels/prawns/sliced squid
  • Croutons to serve
  • Flat leaf parsley to serve
  1. Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
  2. Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
  3. Add the sliced chorizo and cook just until the oils begin to be released.
  4. Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
  5. Add the tomato passata and the fish stock and stir to combine.
  6. Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
  7. Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
  8. Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.

Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.

WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.

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WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines

Jess - Albarino