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Cooking Chorizo
degsyhufc
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Cooking Chorizo is raw and requires cooking. It's different to the cured pepperoni type.
I bought a pack of four of these yesterday and only used half of one for a recipe (a very nice rice, pea and chorizo fricassee with a corn fed chicken breast)
Any ideas of recipes that I can use the others in?
I bought a pack of four of these yesterday and only used half of one for a recipe (a very nice rice, pea and chorizo fricassee with a corn fed chicken breast)
Any ideas of recipes that I can use the others in?
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Chorizo, Pepper and Potato One-Pot
700gm new potatoes halved ( skin on if you like )
225gm chorizo sausage sliced into very thin discs
1 yellow pepper deseeded and sliced
1 350gm jar of tomato and chili sauce ( Lloyd Grosmann's perfect )
1 bag spinach leaves
small pot soured cream
Put potatoes in a pan and boil for 10 mins, then drain and set aside. Meanwhile, heat a large saute/frying pan until hot, cook the chorizo and yellow pepper for about 3 mins until going nicely brown. You won't need to add any oil as the sausage releases a lot of it's own. Then stir the jar of sauce through, and then stir in the potatoes and simmer for 5 mins. Drop the spinach leaves in and stir gently through it all just to coat and wilt them. Serve with dollops of the soured cream on it. Takes about 25 mins and will feed 4 people.
The recipe I made the other day had spinach in it also but I didn't use it.
It obviously has Spanish conotations and that soup has hints of Spain. Saying that the chickpea dish has hints of Tapas.
I may do them both as small servings
Chorizo and fried cubed potatoes. Chorizo and prawns. Chorizo on its own. Chorizo and chicken mmm.
Chorizo is the nicest ever and as a veggie I missed it when I started out
That's almost identical to a recipe I do. I don't use a jar though, I make up a tomato and chilli sauce and add some smoked Spanish paprika. I do love the combination of peppers, chorizo and spuds though and might try yours as I really like the Grossman sauces.
What cut of meat is it made from? Is it offall?
Thanks.
Stupid tourists. They're probably all bloody dead.
It is just pork, no different from any other kind of sausage, but very highly flavoured with paprika and other spices which gives it the deep red colour.
As for recipes, it makes an excellent base for many dishes. Skin the sausage, chop up the meat, and render it down to get all the fat out. Then, skim out the meat, and use the rich oil as the basis for pasta sauce, stews and mexican dishes - put the meat back in towards the end.
There are other kinds of chorizo which are pre-cured, and can be eaten like salami or any other kind of charcuterie.
Someone had a recipe here recently for chorizo in red wine, which was just chopped up chorizo cooked in the oven in a heavy casserole and glazed with wine at the end, I think.
http://www.mysupermarket.co.uk/tesco-price-comparison/Deli_Meat/Tesco_Ingredients_Cooking_Chorizo_Sausages_250g.html
("Needs to be cooked" - stated on packaging)
http://en.wikipedia.org/wiki/Chorizo
If you have a strong constitution then I guess you could eat it raw. I think I have a pretty robust stomach but i'll stick to cooking it thanks.
It's a two day cooking process, but totally worth the effort involved
Chorizo is a quality pork sausage coloured with paprika. Garlic and spices are often added.
Lomo and Salchichón are also very tasty.
Chorizo In Europe it is more frequently a fermented cured smoked sausage
We love chorizo risottos.
We add chopped chorizo and tomato towards the end of the risotto cooking time.