Haddock Risotto

 A simple fish risotto, with basmati rice infused with madras curry powder, and some diced chorizo. Delicious!

Wheat Free Chorizo!

Unbelievable find in the local Co-op. Gluten and Lactose free Chorizo! Tastes just the same. Excellent! So this is a wheat-free and lactose free tapas snack, lurking on a bottom shelf. Served with some diced leek and chopped green beans. Delicious!
 

Chorizo Regio Sausage, with Potatoes

Chorizo Regio with boiled potatoes and fried mixed vegetables. Dressed in some freshly ground black pepper.  

Pamplona Sausage, Spring Onion, Red Pepper

An interesting selection of Spanish sausage from Aldi yesterday. An easy to prepare salad with Basmati rice, spring onion and diced red pepper. All done in five minutes (apart from the rice of course. That was pre-prepared). Served with a little horseradish sauce.

[Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of a strong smoked paprika, and pork fat.]

 
 

Chorizo and Black Olive Omelette

 Excellent breakfast omelette made with diced mushrooms and chorizo sausage, plus halved stoned black olives. 

The chorizo was cooking first in a skillet, and most of the oil in the cooking came from the sausage. Cooked for at least twenty minutes at a middling heat. Then I added the mushroom and the halved olives. The omelette mixture (beaten egg with a little water) was added after another fifteen minutes and cooked until the surface of the omelette became firm. 

Slid out of the skillet onto the plate. Delicious!

Chorizo and Green Beans

 A simple stir-fry based on chorizo sausage and green beans. Cooked slowly for 25 minutes. The Chorizo was added to the skillet first (for ten to fifteen minutes) to release some of the oils and fat to cook the other ingredients. Serve dressed in coriander. 

Scrambled Egg with Chorizo de Leon

 A simple breakfast dish made with caramelised onion (cooked first in olive oil), diced courgette (half), baby plum tomatoes, and diced chorizo sausage. Chorizo de Leon is a variety from north western Spain which uses less in the way of preservatives (and takes longer to make). Allow the chorizo to cook for fifteen minutes. 

The egg was beaten in a bowl with a little water before being added to the skillet. Two minutes and it is ready. Delicious!

Canelloni Beans, Chorizo, and Oven-roasted Chips

A simple dish of roasted potatoes, dressed in sunflower oil and lemon juice, to complement a stew made with peppers, chorizo, canelloni beans, carrot, mushrooms, tomato puree, and red chilli.

The stew was cooked under glass the preceding day, for about two hours.

 

Chicken and Chorizo Casoulet

Recipe built on what was left of a Chorizo Casoulet. I added extra potatoes and diced onions. Plus diced red pepper. 

I chopped up one chicken breast, and added the pieces to the pan, along with extra water, and chicken stock, and half a garlic clove. Plus a squirt of tomato puree. Cooked for half an hour under glass at a lowish heat. Dressed with dried basil ten minutes before serving. Fabulous dish!

 

Chorizo and Rice Risotto, with Carrot and Green Pepper

A simple risotto, made to use up some unused rice from the fridge. Essentially chorizo sausage with green peppers, carrot, and onion, with the vegetables cooked in the oil which comes from the chorizo under heat. Add garlic and chilli if that is your preference. 

 

Chorizo and Chicken Risotto

 A simple chorizo and chicken risotto, with green beans diced red pepper, and tomato. 

I fried  some diced chorizo in a pan until the oil came out of the sausage, and then added the diced chicken goujons, the diced green beans, red pepper, and the sliced tomatoes. Cooked under glass for fifteen minutes, stirring occasionally. Then I added the pre-prepared basmati rice. Again cooked under glass for about ten minutes, stirring occasionally. No herbs, no stock. Excellent dish!

Chorizo Risotto with Turmeric

A simple dish - essentially diced chorizo with julienned white onion, cooked in the oil which comes from the sausage. That is part one of the dish. The second part is basmati rice in salted water, cooked with turmeric. Cooked for fifteen minutes and then left for twenty minutes to absorb water. 

After an hour the rice was drained and washed in cold water. The rice and the chorizo were mixed together, and cooked slowly for an hour until the base of the rice had become crispy. Served with a dusting of black pepper, and a little lettuce side salad (Bistro salad), . 

 

Chorizo, Pepper and Spring Onion Risotto

Chorizo based risotto with basmati rice, spring onions, and yellow pepper. The diced spring onions were added to the pan with the chopped chorizo, and they fried in the fat from the sausage. The strips of pepper were added after a few minutes.  Preparation time about twenty minutes.

 At the same time I prepared the basmati rice in another pan filled with slightly salted boiling water. Fifteen minutes cooking time at a low to medium heat. Cooked along with coriander leaf . 

The rice was drained thoroughly and then added to the pan with the vegetables and the chorizo. Stir-fried for five to ten minutes. 

 

Chcken Paella, with Chorizo Sausage

Chicken pieces with diced chorizo sausage, tomato puree, chicken stock, chilli, mushrooms, carrots, courgette, potato, red pepper, plus the herbs basil, coriander leaf and tarragon. Plus basmati rice cooked in a little salt and turmeric.

The trick is to do it in clearly defined stages (preparation of the vegetables and chorizo, stir-fried in olive oil or butter; preparation of the salsa; adding the pre-roasted chicken; and finally adding the pre-cooked rice).

The vegetables and chorizo, and the salsa, were allowed to simmer for an hour under glass before I added the chicken.

For presentation purposes in future I might just steam the chicken pieces, and add them on top before serving. But it was a delicious meal nonetheless, and well worth the effort.

Fried Rice, Yellow Pepper, and Chorizo Sausage

A simple tapas style dish, based on fried rice and yellow peppers, with diced chorizo sausage. Cooked for five minutes at a high heat, and then the heat was turned down.

The rice had been boiled the previous day, but was not used. It was added to a flat pan drizzled with olive oil, and cooked slowly for ten minutes, before a lid was added to the pan. The strips of pepper were added, along with the diced chorizo. Cooked for another twenty minutes at a low heat.

The rice should be crispy before serving,  and dressed in dried (or fresh!) coriander leaf.

Shredded Chorizo, with Spinach, Tomato, Red Pepper and Rosti

A simple salad made around some shredded chorizo sausage. I cut a third of a red pepper into strips, halved several cherry tomatoes, and diced a handful of fresh spinach.

I added a teaspoonful of fresh mayonnaise, and a dusting of white pepper.

The potato rosti was fried in a small pan in some olive oil, and was served warm.

Shredded Chorizo Sausage with Potato Rosti

Sliced chorizo sausage was stir-fried with julienned red onion (one half), five diced piccolo tomatoes, a sixth of a red pepper, cut into strips, two cloves of diced garlic, and five diced white mushrooms.

The onion was cooked first, in a little olive oil until it became transparent, then the other ingredients were added. Cook for a further seven minutes, and under glass for the final three minutes.

The potato rosti was prepared with a grater, which is quite labour intensive. The next day I experimented preparing the rosti with an electric mini chopper. I cut a potato into thin slices with a sharp knife, and further diced the pieces. Six short blasts with the chopper did the rest.

The rosti was mixed with a little salt and olive oil, and roasted under the oven grill in a roasting tin for around fifteen minutes. Check progress by eye.

Chorizo Sausage with Spanish Onion and Courgette

A slowly cooked chorizo dish, with half a large spanish onion, diced, plus half a red pepper, four quartered chestnut mushrooms, and half of a courgette, diced.

Cooked in a little olive oil in a skillet. The onion was the first ingredient in the pan, and was cooked for fifteen minutes.Then I added a quarter ring of diced chorizo. After that, the red pepper strips were added, along with the quartered mushrooms, and the diced courgette. I also added two chopped green finger chillies, and two cloves of garlic.

Cooked under glass at a low heat for a further twenty-five minutes, and occasionally stirred. Dressed with black pepper,and the herbs oregano and herbes de provence.

Photographed for a change in the brilliant spring sunshine. 

Chorizo and Vegetable Risotto

An easy to prepare chorizo risotto, with an assortment of vegetables, served with Basmati rice.

The chorizo (a quarter of a 250g ring) was diced with a sharp knife into small wedge shapes and cooked at a high heat in an omelette pan until the sausage began to leak its fat. The diced vegetables were added to the pan with a little olive oil, and were stirred together. Then the heat was turned down, and the dish continued to cook under a glass lid.

While the chorizo and vegetables were sizzling away (stir occasionally!), the rice was cooked for fifteen minutes in slightly salted boiling water. Drain thoroughly, and allow to stand for around seven minutes. Add to the omelette pan containing the sausage and vegetables, and stir together.

Serve with a dressing of coriander leaf and black pepper.

Chorizo, Onion and Baked Bean Breakfast

I chopped up a quarter of a chorizo ring, and fried the sausage in an omelette pan, along with a rasher of smoked bacon. No oil was required because of the oil which came from the chorizo.

Once hot, I added a julienned red onion, and turned down the heat after a couple of minutes. Cooked slowly for ten to fifteen minutes, stirring occasionally, until the onion became semi-transparent.

The beans were fridge leftovers, and were heated in a separate small pan. Once ready, they were decanted onto a slice of wheat-free toast (not buttered in this case). Quick to prepare, and easy.