Sticky Chorizo Burritos

 

Sticky chorizo burritos

• 6 medium cooking chorizo
• 4 teaspoons maple syrup
• 4 tablespoons bbq sauce
• 3 large warmed tortillas
• Tablespoon finely chopped coriander
• Small tub of guacamole
• Small tub of sour cream
• Microwaveable pouch of black beans
• Large handful of grated cheese

For the rice

• 60g unsalted butter
• 2 large garlic cloves,  minced
• 225g cherry tomatoes (charred)
• 1/2 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 teaspoon medium chilli powder
• 250g washed basmati rice.

Method:

Start this dish by making the rice.  Melt half of your butter in a large saucepan over a medium heat.  Add the onion, garlic and 2 tablespoons of water and stir well.  Reduce to a low heat and cook for around 10 minutes, until the garlic and onions are softened (not browned).  Put the onion mixture into a blender, add 250ml of water, the cherry tomatoes, oregano, salt and chilli powder and blend until smooth.

Melt the remaining butter in the saucepan over a medium heat, add the rice and stir for around 2 minutes until coated then stir in the chilli-tomato mixture.  Bring to the boil then turn the heat to the lowest setting, cover the pan with a lid and cook for 15-20 minutes until the rice is tender.  Turn off the heat and leave to rest for 5 minutes before fluffing with a fork.

Whilst the rice is cooking, preheat your oven to 180 degrees.  Place the sausages on a roasting tray (line with foil, you will thank me later), brush all over with the maple syrup and roast in the oven for 15 minutes, turning halfway through then coat the sausages in the bbq sauce and return to the oven for a further 10-15 minutes.  Once cooked slice the chorizo into bite sized pieces.

Onto each of your tortillas spoon some rice down the middle, put some of the cooked black beans alongside the rice, top with two of the chopped sausages, sour cream, guacamole and a sprinkle of coriander and some cheese, roll tightly and enjoy.  If you prefer more heat add some hot sauce to your burrito before rolling.  We really enjoyed this dish, next time I will add some home made pineapple salsa to add another flavour dimension.

Mark’s top cheat - If you are pushed for time, buy a pouch of microwaveable Mexican style rice and use instead of making up the rice as above. 

Homemade baked beans with chorizo

Homemade baked beans with chorizo

• 1/2 red onion, peeled and finely chopped
• 1/4 tsp smoked paprika
• 1/4 tsp Garam Masala
• Large pinch of oregano
• 1 tbsp olive oil
• 2 X 400g tins berlotti beans
• 400g tin of chopped tomatoes
• 2 tbsp balsamic glaze
• 2 tbsp finely chopped flat leaf parsley
• 150g sliced chorizo
• 100ml vegetable stock
• Few grinds of black pepper

Heat the oil in a large pan, add the onions and sauté for 10 minutes.  Add the oregano and spices and cook for a couple of minutes, add the chorizo and cook for 5 minutes, (this will release the oils which will add to the flavour of the dish) stir in the beans. 

Add the tomatoes to the pan along with the  balsamic glaze, stock and a few grinds of black pepper, bring to the boil and then simmer for 30 minutes (or up to an hour if you have the time).  Just before serving stir through the chopped parsley.

Have to say we loved this dish, we recently made it for a family BBQ and it went down really well.  I used a spicy chorizo which brought a good touch of heat to the dish but you can use milder, it will still taste great.  Whilst I reference 150g of chorizo, basically put in as much or as little as you like.  The dish can be cooked for a shorter period of time but if you can allow an hour the flavours will really develop.  Another quick and easy recipe which is perfect for that BBQ with family and friends

Homemade baked beans with chorizo

Ricotta Gnocchi with lemon & sage butter

Ricotta Gnocchi with lemon & sage butter

• 300g ricotta
• 40g finely grated Parmesan
• 2 tbsp grated lemon zest
• 190g plain flour
• 2 eggs
• 50g unsalted butter
• 15 sage leaves
• Couple pinches of salt

Place the ricotta, Parmesan, flour, eggs and 1 tbsp of lemon zest into a bowl, mix thoroughly to form a soft dough.  Place the dough onto a lightly flour dusted surface.  Cut the dough into 2 pieces and roll out each piece into a 40cm rope length and cut into thumb size pieces.  Place the pieces onto a lightly floured tray or plate until ready to cook.

Bring a large pan of salted water to the boil.  Whilst doing this melt your butter in a large frying pan and add the sage and remaining lemon zest, keep an eye on the heat as you don't want to burn the butter.  Add the gnocchi to the pan of water, it will only take around 5 minutes, however no need to time as you will know it's done when the gnocchi floats to the surface.

By the time your gnocchi has cooked the sage should now be crispy.  Drain the gnocchi and add to the frying pan, we basically want to fry it until we get a nice brown crispy edge to it.  Once done, bowl up, drizzle over the remaining butter from the pan and top with the sage leaves.  This recipe should serve four.

Whilst you can eat the gnocchi as is, I served it on a bed of rocket along with some fried chorizo and drizzled some oil from the cooked chorizo over the top of the gnocchi, I think this really adds to the overall dish.  The gnocchi was so easy to make, as this was my first attempt I had made mine a bit on the large size, hence I now suggest a thumb sized piece.  We both really enjoyed this, with the ricotta as opposed to using potato, it made for a lighter dish and I will certainly be making this again.

Lemon & coriander chicken with a chorizo and white bean salad

Lemon & coriander chicken with a chorizo and white bean salad

• 2 chicken breasts (butterflied and cut into strips)
• 2 handfuls chopped coriander 
• Juice of one lemon
• 1 garlic clove, minced
• 1/2 tin cannellini beans, drained and rinsed
• Couple handfuls of chopped chorizo
• 250g cherry tomatoes, halved
• 1/2 red onion, finely sliced
• Bag of rocket salad (or salad of choice)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Method:

Place the chopped chicken into a tupperware container (or suitable bowl/dish), add the garlic, one handful of chopped coriander and the lemon juice, mix together and leave in the fridge for an hour to marinade.

Pre-heat the oven to 180 degrees (fan assisted) or 200 for regular ovens.  Line a baking tray with foil and cook the chicken for around 20 minutes or until cooked through.  

Put the olive oil, vinegar, mustard and remaining coriander into a bowl and whisk together until combined (it should look thick and glossy).  

Heat a non stick frying pan over a medium heat, fry the chorizo for several minutes until the oils are released then add the beans and cook for a further ten minutes, then turn the heat right down until the chicken has cooked (you want to keep the beans and chorizo warm until ready to serve).

Divide your salad leaves between two plates, top with the chicken, tomatoes and onion.  Spoon over the chorizo and bean mix and drizzle the dressing over the finished dish.

Whilst it's getting a bit cooler for salads, this dish hits the spot, the chicken, chorizo and beans really lifts it up, you can enjoy with some nice crusty bread and salted butter!

Chorizo, beans & eggs

Chorizo, beans & eggs

• Handful of chopped chorizo
• 1/2 pepper finely diced
• Half a small chilli, finely diced (optional)
• 2 eggs
• 2 slices of toasted bread
• Half tin of cannellini beans (drained and rinsed)
• Splash of white wine vinegar

Pre heat a small frying pan on the hob, add the chorizo, peppers and chilli and fry for a few minutes until the oils are released from the chorizo.  Whilst doing this bring a medium sized pan of water to a rolling boil.  Add the beans to the frying pan and mix through, the oils will colour the beans and add plenty of flavour, continue to cook for several mi Utes to ensure the beans are heated through.

Add a splash of white wine vinegar to the pan of boiling water and tip the eggs in, cook for 3 minutes and remove with a slotted spoon and place onto a piece of kitchen roll in order to absorb any excess water.  Place your toast onto a plate, top with the chorizo and bean mix and place your poached egg on top. 

This is perfect for breakfast or brunch, obviously alter the amount of ingredients depending on how many you are cooking for and leave out the chilli if you prefer it less spicy.  You can omit the bread and replace with hash browns or rather than a poached egg add fried or scrambled eggs, the choice is yours.

Chicken flatbreads with chorizo and avocado

Chicken flatbreads with chorizo and avocado

• 2 flatbreads
• 2 chicken breasts
• Half red onion, finely sliced
• Pepper, finely sliced
• Handful of rocket 
• Handful of chorizo
• 1 avocado, stone removed and sliced into segments
• Two tbsp ranch dressing
• Drizzle of vinaigrette 
• Fresh cracked black pepper

Method:

Place the chicken breasts into a small dish and grind some black pepper over the top, cook in the oven at 180 degrees for around 20-30 minutes until cooked through.  Whilst the chicken is cooking, heat a small frying pan and add the chorizo, no oil is required as plenty will be released from the chorizo, cook for a few minutes each side until crisp.  Remove the chicken from the oven and set aside, place the flatbreads onto a baking tray and place in the oven for a few minutes until warmed through.  

Shred the chicken breasts using two forks.  Pour the ranch dressing onto each of the flatbreads and spread evenly across them using the back of a spoon.  Top with the chicken, chorizo, pepper, red onion and avocado.  Place a handful of rocket over the top and drizzle over some vinaigrette.

Yet again another light and tasty dish, perfect for summer.  I put the ranch dressing onto the base of the flatbread otherwise it may be a bit dry, obviously you can put any dressing or relish you like onto the flatbread, likewise you can add any type of seasoning or marinade to the chicken to pep it up a bit.  What flavour combos would you like to try?

Spinach with potatoes and chorizo

Spinach with potatoes and chorizo

• 450g floury potatoes, peeled and cut into chunks
• 2 tbsp olive oil
• 300g cooking chorizo, sliced to the thickness of a pound coin
• 700g tomatoes, roughly chopped
• 1 onion finely chopped
• 1kg spinach, trimmed and shredded

Method:

Parboil the potatoes in lightly salted water for 5 minues then drain.

Heat 1 tbsp of the oil in a deep pan and cook the chorizo until crisp.  Remove with a slotted spoon then add the onion and cook in the chorizo fat until soft.  Add the remaining tbsp of oil and then add potatoes and cook over a medium heat until some burnished edges appear.

Add the tomatoes and a pinch of salt, then reduce the heat slightly and cook 10 minutes.  Add the spinach and cook for two minutes, stirring regularly, plate and serve.

This is a side dish that serves four,  however Scott and I had this as a main between us along with plenty of crusty bread to mop up the juices!  I have to say that to ensure I got a good crisp crunch to my potatoes I did roast them for a while in the oven, you can't beat a good roast potato, that crunch as you bite into it and the soft fluffy centre, heaven!

Another recipe taken from Lets Eat Meat by Tom Parker Bowles and another hit with us, hope you enjoy!

The Petey Pablo Burger

The Petey Pablo Burger

This post coincides with the 100,000 views of my blog; it's a handsome recipe from my friends at Handsome Burger and is champion, pretty much how I am feeling at the moment.
Really cannot believe that in just under 2 years I have had so many views of my little old blog, feeling a tad emo at the moment lol.

What you will need:

For 4 6oz burgers:
• 4x brioche buns

• 20oz of high quality, high fat content (20-25%) beef. We normally use a mixture of chuck, skirt & short rib to keep the patties really flavoursome & juicy. We also ask our butcher to put through the mincer 3 times for added softness & a nicer texture.

• Then you need some high quality Chorizo – we use Gubeen smokehouse from Cork here in Ireland as it has a fantastic flavour but any high quality chorizo should do. This is not an exact science but around 75/80g should do the trick.

• Then you need smoked paprika, chipotle chilli flakes (These are quite hard to find but I know they have them in Marks & Spencers), Thyme (fresh is preferable) & sea salt.

• Some decent cheddar or jack (4 slices). Unfortunately sliced cheddar (American – Don’t judge me) is the best cheese for burgers as the way it evenly melts over the beef patties is heavenly.

For Roquito Salsa:
• 1/5 of a Jar of Roquito or Peppadew peppers. These can be found in Tesco & are absolutely delicious.

• A handful of cherry tomatoes.
• 1/2 red onion.

• A handful of fresh coriander.

For chunky Guac:
• 2 x ripe avocadoes

• Another handful of coriander

• 1 x lime

• 1 x fresh Chilli (optional depending on how much spice you like)


Method:
1. Flatten out all the mince on to either a large flat bottomed bowl or a chopping board (for an even spread of chorizo & seasoning). Then sprinkle the chipotle chilli flakes, smoked paprika & thyme leaves over the meat until there is a nice even spread and all of the mince is covered. We use quite a lot of paprika & thyme & slightly less chipotle chilli flakes as they have quite a strong distinctive taste.
2. Take your chorizo & blend it up in a food processor until it is completely smooth almost like a paste.. Once this is nice and soft spread the chorizo over the seasoned meat evenly until it is almost completely covered.
3. Then roll the meat evenly in to 4 large meatballs (not in the shape of a burger) and place in the fridge for around 30mins to cool off & bind the meat.
4. While the patties are in the fridge finely chop the tomatoes, red onion & roquito peppers and mix together in a bowl until you have a fine salsa, with an even amount of tomatoes & roquito peppers, slightly less onions. Add a small amount of coriander then salt & pepper to taste.
5. Once this is done, we move on to the chunky guac. I just split the avocadoes in half & squeeze the inside out. Then add coriander, the juice of a lime & some lime zest, salt & pepper. If you like spicy add a fresh chilli but there is already a good amount of heat in the burger.
6. Finally make some paprika mayo, adding 1-2 teaspoons to a small amount of mayonnaise then mix it until it has the right flavour.
7. Once the patties are slightly firmer, heat some olive oil in a large pan with a lid (not needed until the end). Once it is piping add the meat balls one at a time. When you place them in to your pan, flatten them down by hand until in a patty shape (but don’t overdo it to maintain some size.) Once all 4 are flattened, season with some nice sea salt.
8. Once the burgers are sizzling the best advice I can give you is to not touch them but make sure they are not getting stuck to the pan. The more you move them the more fat & flavour you will lose.
9. Let these cook for about 4 minutes either side, it may be slightly different depending on your cooker & how well you like them cooked.
10. When the patties are turned at the half way point lightly toast the brioche buns leaving the bottom bun on slightly longer than the top. Once they look good add the paprika mayo, salsa & guac to the bottom bun.
11. When the burgers are ¾ done add the slices of cheese to the top of the burgers & add a slash of water to the pan before putting the lid on. With around 20 seconds to go add the top bun & another small splash of water.

Finally add the patties, cheese & steamed bun to the bottom half, sit back & enjoy.

Well this recipe will knock your socks off that's for sure, I def recommend adding the extra chilli if you are a bit of a heat fiend, you won't regret it.  I served up this bad boy with a portion of feta fries and they both did the job, go on, give it a go, you know you want to!

Recipe courtesy of the lovely guys at Handsome Burger

Linguine alle Vongole

Linguine alle Vongole

• 350g linguine
• 2 tbsp olive oil plus extra for drizzling
• 1/2 tsp deseeded and finely sliced red chilli
• 2 garlic cloves (minced)
• 500g clams, cleaned and rinsed
• Splash of dry white wine
• 2 tbsp finely chopped flat leaf parsley
• Handful of cherry tomatoes, halved
• Chunk of chorizo, sliced 

Method:

Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions.  Whilst the pasta is cooking, heat the oil in a large deep frying pan over a medium heat.  Add the chilli and garlic and cook for around 4 minutes, keep an eye on the garlic, you don't want it to burn! Add the chorizo and cook for a few more minutes by which time the chorizo should start to crisp and also release plenty of oil (which will add to the flavour of the dish).  Add the clams, wine and tomatoes to the pan, cover and cook on a high heat for 2-3 minutes until the clams have opened.  Remove the pan from the heat and remove and discard any clams that have not opened (do not crack into the shell to get to the clam, it will make you sick!!!).  Drain the pasta and add to the pan with the clams, turn gently to combine and stir in the chopped parsley and drizzle over a little olive oil it it looks a bit dry.

This is yet another quick and easy recipe and perfect for any time of the year.  If you can't get hold of fresh clams, don't be afraid to buy frozen, they are just as good and will have been cleaned and prepped already so saves you some of the hassle.  If buying fresh clams, soak them in salted iced water for 30 minutes before rinsing and cooking.  Before you cook the clams, discard any broken ones or clams that remain open when gently tapped, you do not want to eat these, trust me!  This can be served alongside a nice fresh garden salad and garlic bread, trust me, this is a winner...

Orzo Pasta, with Oregano, Feta, Tomato sauce and Chorizo

Orzo Pasta with Oregano, Feta, Tomato and Chorizo

• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tbsp tomato puree
• 4 fresh oregano sprigs
• Small bunch of fresh parsley, chopped
• 2 x 400g tins plum tomatoes
• 150g black olives, pitted
• 300g orzo
• 150g feta
• 150g chorizo, sliced
• Lemon wedges to serve

Method:
Heat a large frying pan over a medium heat, add the chorizo and after a few minutes once the oils have started to release and the onion and garlic and continue to fry for around 10 minutes until soft.

Add the tomato paste and herbs and for 1 minute, stirring.

Add the plum tomatoes and olives and cook for a further 15-20 minutes until the sauce has thickened, crush the tomatoes in the pan with a wooden spoon until broken up.

Meanwhile, bring a large pan of salted water to the boil and cook the orzo for around 8 minutes until nearly cooked.  Rinse the orzo under warm water and drain well.  Add the orzo to the tomato sauce, season lightly and stir through.  Crumble over the feta and serve with extra herbs and lemon wedges.

This was a surprisingly light dish, I think next time I might pep it up a bit with some chillies, as you will know by now, I do like a bit of a kick to my dishes!  This serves 4 generously, however it would be a great recipe to double up on when you have people round for a bbq as would go great with a variety of meats and also roasted vegetables.  

Recipe adapted from Delicious Magazine

Pork belly with chorizo, shallot and bean stew

Pork Belly with Chorizo, Shallot and Bean Stew

FOR THE PORK

• 2 onions, thickly sliced
• 2kg free-range British pork belly, scored
• 500ml chicken stock
• 500ml dry white wine
• 4 garlic cloves, unpeeled
• A few fresh thyme sprigs 

FOR THE STEW      

• 5 shallots, sliced
• 2 garlic cloves, crushed
• 1 tbsp tomato puree
• 120g cooking chorizo, cubed
• 4 large carrots, finely sliced on the diagonal
• 250ml dry white wine
• 400g tin cannellini beans, drained and rinsed
• 2 x 400g tins butter beans, drained and rinsed
• 250g spinach
• Small bunch fresh parsely, roughly chopped

Method:

Heat the oven to 140 degrees/120 degrees fan.  Line a large roasting tin with a double layer of foil. Lay the sliced onions in the middle of the tin along with the garlic to create a trivet.

 Sit the pork on top, skin-side up.  Generously rub all over with salt, getting it between the score marks. Pour the stock and wine into the tin around the pork, then add the thyme sprigs and a grind of black pepper.

Cook in the oven for 4 1/2-5 hours, uncovered, until the meat is fall apart tender.  Remove the pork from the oven, then turn up the heat to 240 degrees/220 degrees fan.  Drain and reserve the juices from the roasting tin, but spoon off almost all the fat from the surface (reserve 1 tbsp and cool and chill the rest for up to 3 days – it makes great roasties).  Return the pork to the oven for 25-30 minutes until the skin is crisp and crackled.

Meanwhile, heat the reserved 1 tbsp fat in a large, deep frying pan over a medium heat.  Add the shallots and soften for 5 minutes over a low heat.  Add the garlic and tomato puree and cook for 1-2 minutes, then add the chorizo and carrots.  Fry for a further 5 minutes over a medium-high heat, then add the wine (reserving a splash to finish) and bubble for a further 2 minutes.  Add 350ml of the reserved pork juices and simmer for 15-20 minutes until the carrots are nearly tender.

When the pork is ready, remove it from the oven and allow to rest for at least 20 minutes, uncovered.

For the last 5 minutes of the resting time, stir the beans and spinach into the stew and gently simmer.  You may need to add the spinach in batches.

Slice the pork into thick pieces.  Stir the parsley and the remaining splash of wine into the stew, then serve straight away.

Whilst there is a lot of cooking involved in this recipe it is worth it to ensure the meat is fall-apart-tender and it will also be packed with flavour.

This recipe went down a treat in our household and is definitely on the do again list!  This recipe feeds 4-6 people, I therefore reduced the ingredients down somewhat as there were only two of us!  This dish is ideal any time of year, for a stew it's not actually really heavy and is certainly perfect for a dinner party.

Recipe courtesy of Delicious Magazine          

  

Warm butter bean salad with Chorizo

Warm butter bean salad with Chorizo

• 4 banana shallots, finely sliced
• 4 celery sticks, finely sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 200g cooking chorizo (sliced into 2cm rounds)
• 30ml medium-dry sherry (or red wine)
• 2 X 400g cans butter beans, drained and rinsed
• Handful of fresh flatleaf parsley, roughly chopped
• 200g mixed salad leaves
• 60g manchego cheese

Method:

In a medium pan fry the shallots and celery in the olive oil over a medium heat until softened and translucent (about 8-10 minutes), then add the garlic and fry for another minute, remove from the pan and set aside.  Fry the chorizo for 7-8 minutes then pour in the sherry or wine and cook for 4-5 minutes until the chorizo is coated in a sticky glaze.  Return the shallots, garlic and celery to the pan with the butter beans to warm through, then remove the pan from the heat and stir in the parsley.  Arrange the warm mixture on a bed of mixed salad leaves and top with shavings of man hero.

This was such a simple dish to make, perfect for lunch or a light dinner.  Being a fan of heat, I would probably add some chilli to this the next time I make it, just to give it a bit of pep. Recipe courtesy of Delicious magazine.

Mexican Eggs

Mexican Eggs

• 50g cooking chorizo, cubed
• 1 red onion finely diced
• 1/2 red chilli finely diced (optional)
• 2 garlic cloves crushed
• 400g tin chopped tomatoes
• 150g cherry tomatoes, halved
• 1/2 tsp sweet smoked paprika
• 2 tbsp chopped fresh coriander (plus extra leaves to serve)
• 4 large free-range eggs
• Pickled jalapeños to serve (optional)
• Kankun habanero sauce

Method:-

Heat a large frying pan over a medium heat and dry fry the chorizo for a couple of minutes, add the onion, chilli and garlic and cook for a further couple of minutes.  Add all the tomatoes, paprika, coriander and 100ml of water.  Season well, stir then cook over a medium heat for around 15 minutes or until the cherry tomatoes have softened.  Make 4 indentations in the sauce and crack an egg into each one.  Cover the pan with a lid and cook for 6-8 minutes or until the whites are almost set.  Scatter with fresh coriander and pickled jalapeños and serve straightaway.

This is a great dish perfect for breakfast, lunch and dinner.  I like it spicy so drizzled some Kankun habanero sauce on top of each egg.  I also placed a warm tortilla on each plate and served the eggs on top. 

Recipe is courtesy of Dean Edwards via delicious magazine

Grilled chicken, halloumi and chorizo fajitas with mango salsa

Grilled chicken, halloumi and chorizo fajitas with mango salsa

• 1 Mango
• 1/2 Red onion finely diced
• 3tbsp fresh chopped coriander
• 1 Mild red chilli deseeded and finely chopped
• 1tbsp extra virgin olive oil
• Salt & Pepper
• 200g Halloumi cheese
• 8 Chicken fillet strips
• 100g Sliced chorizo 
• 4 Flour tortillas
• Lettuce (shredded) cherry tomatoes (halved)

Method :-
First make the salsa, dice the mango (hedgehog method works best) and add the onion, coriander, chilli, olive oil, salt and pepper, mix to combine and set aside.

Pre-heat your grill to medium, place the chicken fillets on a foil lined tray and cook for 6-7 minutes turning once.  Add the sliced Halloumi to the tray and cook for a few minutes until the cheese starts to brown, turn over the cheese and continue cooking until the other side is also browned.  Whilst the chicken and cheese is cooking, heat a small frying pan and fry the chorizo until it crisps up.

Heat your tortillas according to instructions, place some of the lettuce and tomatoes on each of the tortillas and divide the chicken fillets and cheese onto each tortilla and top with the mango salsa.  

This is a light, fresh and zingy dinner; if you want to go the veggie option remove the chicken and chorizo.  For the chicken I dusted the fillets with Cajun spices to pep it up a bit, also you can spritz flavoured oil onto the Halloumi. 

Strolling Rigatoni with Cherry Tomatoes and Goat’s Cheese

Strolling Rigatoni with Cherry Tomatoes, and Goat’s Cheese

• 1 cup halved Cherry Tomatoes 
• 1 sliced Yellow Pepper
• 250g Rigatoni Pasta 
• 1/2 cup Onion, diced
• 1 Garlic Clove, diced 
• 1/2 bunch Basil, chopped 
• 1 tbsp Black Olives, chopped 
• 1/2 roll Goat‘s Cheese 
•  Pine Nuts 2 tbsp 4 tbsp
• Sliced Chorizo (optional)

Method

Heat your oven to 200 degrees and cut the cherry tomatoes in half. Cut the top and bottom off the pepper and then cut into strips. Toss in 1 tbsp of olive oil, ¼ tsp salt and a pinch of pepper. Lay out on a baking tray and roast in the oven for 15-20 mins until starting to brown at the edges.

Boil a pot of water with ½ tsp of salt for your pasta. Finely dice the onion and garlic. Roughly chop the basil.

Cook the pasta for 10 mins or until ‘al dente’.

 Add 1 tbsp of olive oil to a pan over a medium heat. Once warm, add the onions and sliced chorizo and cook gently for 5 mins. Add the garlic and a few good grinds of black pepper and cook for another minute.

 Cut the olives in half length ways and add to the pan along with 2 tbsp of pasta water. Tip: Adding pasta water is a classic Italian trick and adds some salt and starchiness to give you a bit of a sauce.

 When the pasta is cooked, it’s time to combine everything. Add the roasted tomatoes and peppers to the pan with half the crumbled goat’s cheese and all but 1 tbsp of the chopped basil. Add the pasta and toss everything together.

Serve the pasta with the remaining goat’s cheese crumbled on top, the remaining basil, the pine nuts and a drizzle of olive oil

Recipe courtesy of Hello Fresh

Fried halloumi & chorizo Salad

                   Fried halloumi & chorizo Salad

• 1 small red onion
• 1/2 cucumber, cut into thick slices
• 200g cherry tomatoes, halved
• Sliced chorizo
• 50g kalamata or other black olives, stoned
• 50g plain flour
• ½ tsp smoked paprika
• 250g halloumi cheese, cut into 8 slices
• 2 tbsp rapeseed or olive oil
• Sea salt and freshly ground black pepper
• Lucy's raspberry dressing (or dressing of choice)

In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the halloumi slices slightly with water, then press into the seasoned flour and shake off any excess. Heat the oil in a large frying pan and fry the halloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside.  Heat a separate pan and fry the chorizo until crispy.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between your plates and top with the hot halloumi and chorizo  and serve immediately. Made with Steves Leaves and Lucys Dressings

Puttanesca Pasta Salad With Chorizo

Puttanesca Pasta Salad With Chorizo

• 400g Fusilli pasta
• 30 0z Chopped cherry tomatoes
• 1 Garlic clove minced
• I Large handful of rocket
• 1 Large handful of torn basil leaves
• Grated zest of 1 lemon
• 1 Tbsp Taste #5 Umami Bomb
• Glug of extra virgin olive oil
• Salt & Pepper
• Sliced chorizo

Chop the tomatoes into quarters, place into a bowl with the garlic, rocket, basil, lemon zest, Umami bomb and olive oil, mix thoroughly.  Bring to the boil a large pan of salted water, cook the pasta according to the packet instructions.  Whilst the pasta is cooking, fry off your chorizo in a small frying pan until nice and crisp.  Once the pasta is cooked, empty the bowl of tomatoes and the fried chorizo into the pan of pasta, mix through and serve.

Recipe courtesy of Laura Santtini.  The range of Umami products can be found in most major supermarkets.

Red Quinoa, Kale, Chorizo and Haloumi Salad

Red Quinoa, Kale, Chorizo and Haloumi Salad

• 150g kale, trimmed
• 2 1/2 cups red quinoa
• 500ml chicken or vegetable stock
• 1/2 cup flat-leaf parsley leaves
• 500g Haloumi, thinly sliced
• Sliced chorizo 
• Olive oil for brushing
• 2 tbsp lemon juice
• 1 tsp sweet smoked paprika
• 1 tbsp olive oil

Place the quinoa and stock into a saucepan over a medium-high heat and bring to the boil.  Reduce the heat to low, cover and cook for 12-14 minutes or until the stock has been absorbed.  Cut the kale into large pieces and place in a heatproof bowl.  Pour over boiling water and leave to stand for 5 minutes.  Drain and pat dry with kitchen roll.  Toss the kale with the quinoa and parsley.  To make the dressing, combine the lemon juice, paprika and oil, pour over the salad and toss to combine.  Heat a non-stick frying pan over a medium-high heat.  Brush the Haloumi with a little oil and cook for 1-2 minutes each side or until golden, place the chorizo in at the same time.  Divide the salad between serving plates and top with the Haloumi and chorizo.

Recipe adapted from Donna Hey Fresh and Light

Smokey chicken skewers with corn, chorizo & potato salad

Smokey chicken skewers with corn, chorizo & potato salad

• 2 Chicken breasts
• 1 Tsp smoked paprika
• 1 Clove of garlic
• 1 Red onion
• 1 Tin of sweet corn
• 3 Tbsps fresh coriander
• 3 Tbsps sour cream
• 1 Lime
• 1/2 Cup of sliced chorizo
• 350g New Potatoes
• 4 Wooden skewers

Fully submerge the skewers in water and leave for at least 30 minutes.  Peel and finely dice the red onion and mince the garlic and then roughly chop the coriander.  Cut the potatoes into half and chop the chicken into bite sized pieces.  Mix the chicken in a bowl with the paprika and season with salt and pepper, add the garlic, 2 tbsps of red onion and the zest and juice of the lime, mix in 1 tbsp of olive oil and 2 tbsps of coriander.  Boil the potatoes for around 15 minutes, once done drain and keep to one side.  Turn your grill to high, remove the skewers from the water and thread the chicken onto them.  Place the skewers on a baking tray under the grill for around 10 minutes, turning half way through.  Whilst the chicken is cooking fry your chorizo in a small frying pan.  Drain the sweet corn and mix in bowl with the potatoes, add 1 tbsp of coriander and red onion, add the cooked chorizo, drizzle over some olive oil and a pinch of salt and pepper, give it a good mix to combine.  Serve with a dollop of sour cream and the skewers on the side.

Recipe adapted from Hello Fresh

Courgette linguine with peas, pesto & chorizo

Courgette linguine with peas, pesto & chorizo

• 1 Courgette (cut into ribbons)
• 2 Tbsp pecorino cheese
• 2 Tbsp pesto
• 250g of fettuccine pasta
• Red chilli
• 2 Cloves of garlic
• 1/3 cup of fresh peas
• 1/3 cup of sliced chorizo

Boil a large pot of water with a pinch of salt for the pasta.  Finely chop the garlic and the chilli.  Top and tail the courgette, slice it lengthways into thin strips.  Heat 1 tbsp of olive oil in a frying pan, add the chorizo and cook for a few minutes until it starts to colour, add the chill and garlic and cook for several more minutes on a low heat.  Add the pasta to the boiling water and place the courgette ribbons into the frying pan, turning the heat up.  After 3 minutes add the peas to the pasta and cook for a further 2 minutes until the pasta is al dente.  Drain the pasta and peas reserving 1/2 a cup of the pasta water.  Add a couple of tbsps of the reserved pasta water to the frying pan along with the pesto and stir through, adding seasoning to taste.  Add the drained pasta and peas to the pan and toss everything together until evenly coated, serve and sprinkle the pecorino cheese on top.

Recipe adapted from Hello Fresh