Tag Archives: Chorizo Recipes

Speedy Chorizo Macaroni Cheese

This speedy chorizo macaroni cheese recipe is a bit of a twist on traditional macaroni cheese, or even on my usual take on macaroni cheese (the secret ingredient in that bad boy is bacon). That’s down to it being much quicker and less complicated to put together than the old fashioned style of macaroni cheese due to there being no white sauce anywhere near it.  Let me explain.  Traditionally, macaroni cheese uses a cheese sauce which is made by adding a considerable quantity of grated cheese to a white sauce, which is made by combining flour with melted butter (a roux) and milk and stirring for dear life, hoping it doesn’t turn out lumpy or grainy.  Charles has an uncompromising objection to white sauce (I say uncompromising but he will eat lasagne, which is topped with bechamel sauce which is just another way of saying white sauce if you weren’t old enough to be cooking in the 80s), which means no cauliflower cheese, parsley sauce or macaroni cheese.  Until now, as I have found a way to make this delightful comfort food without putting flour anywhere near the saucepan.  The secret? Evaporated milk.  Let’s begin…

Speedy Chorizo Macaroni Cheese

Speedy Chorizo Macaroni Cheese

Ingredients

  • 1 can evaporated milk
  • 1/3 chorizo ring or one whole small cooking chorizo
  • 1 tbsp Dijon mustard
  • 1 cup milk
  • 1 Knorr vegetable stock pot
  • salt and pepper
  • 1 tsp dried or fresh parsley
  • 1/2 tsp grated nutmeg
  • half a packet of macaroni or similar short-cut pasta
  • 200g cheddar cheese, plus extra for grating on top
  • 4 tomatoes, sliced

Instructions

  1. Tip the can of evaporated milk into a large saucepan and add the various seasonings and herbs, setting it over a medium heat.
  2. Meanwhile, chop the chorizo into small pieces and add these to a cold frying pan. Turn the heat up to medium and allow the fat to render out before the chorizo starts to brown. Turn the heat off once the chorizo has turned golden brown on both sides. Preheat an oven to 200c.
  3. Grate the cheese and add this to the evaporated milk mixture, followed by the mustard and milk. Continue to heat and stir this saucepan until the cheese has melted and the sauce has thickened a little, being careful not to let it boil too hard. Add the chorizo.
  4. Part cook the macaroni (or preferred pasta type) in a large saucepan of boiling water, turning it off and draining it before it reaches al dente stage - if you cook the pasta until it's completely ready you risk it turning soggy in the oven.
  5. Mix together the macaroni and sauce and tip it into a large casserole dish. Top with sliced tomatoes and then grate some extra cheese on top.
  6. Bake in the oven for 20-30 minutes or until the cheese on top is starting to brown, then serve up with some veggies.
  7. Enjoy, and tell us that could have been easier!!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://brookersofbluntys.co.uk/speedy-chorizo-macaroni-cheese/

If you love chorizo but you’re not that keen on mac and cheese, why not try some of our other chorizo celebrating recipes, such as Chicken and Chorizo Paella, Chicken and Chorizo Cassoulet or Chicken and Chorizo Enchiladas?

Chicken and Chorizo Enchiladas

As promised in our easy enchilada sauce recipe post, here’s how to make our homemade chicken and chorizo enchiladas.  Save money, eat a little more healthily and surprise your friends and family with a delicious and fun homemade meal.  I last made this at the end of last month when Charles was out at the local community council meeting and we needed a supper we could eat late, but which could be prepared and kept warm, without getting ruined, if he happened to be running late.  This recipe is perfect for that as it can stay in the oven for around 40 minutes on a low temperature, just remember to turn it back up to 180 for 5 minutes or so before serving.  Incidentally, it also makes it a great informal dinner party dish which you can prepare ahead and leave in the oven while you entertain your guests.  Serve up with sweet potato wedges, tortilla chips, salad or rice as well as plenty of sour cream, guacamole and salsa and you have a great meal which will leave everyone with a smile on their face and belly full of tasty food.

Whilst fajitas are always popular, serving them to guests can be a bit of a mess and a bit of a faff, with everyone building their own.  Enchiladas are a little less messy as they are pre-rolled to be served from the dish, but are also a little more luxurious being smothered in spicy sauce and cheese.  This is a super simple chicken enchilada recipe which can easily be made more impressive by making your own flour tortillas and serving with homemade tortilla chips (although making your own tortilla chips with homemade flour tortillas is probably overkill!).

This recipe will serve two generously, so double up on everything to feed four, and triple to feed six.

Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 1 tsp tomato puree
  • 1 large red onion
  • 1 red pepper
  • 2 chicken breasts
  • 1 cooking chorizo or half a larger cooking chorizo ring
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • salt and pepper
  • 4 flour or corn tortillas
  • 1 quantity homemade enchilada sauce
  • As much cheddar, mozzarella or Monterey Jack as you care to grate
  • Salsa, guacamole and sour cream to serve

Instructions

  1. The first thing you'll need to do is get your enchilada sauce on the go, that way you can get let it simmer away and cook out while you're working on everything else. It's essentially just a spiced tomato sauce, so you can of course cheat with this step and buy a tasty tomato sauce or enchilada sauce in a jar - but this way is so easy it wouldn't be worth it! Oh, and preheat the oven to 200c.
  2. Next, set a large frying pan or wok onto a medium to high heat, and add in the olive oil. Finely slice the red onion and add to the pan once it's come up to heat and then grate in the garlic and ginger.
  3. Slice up the pepper and add to the pan.
  4. Cook all of this until the onions have turned transparent and the peppers have started to soften. I like mine to retain a little crunch, and they invariably will do unless you cook them for half an hour or more. Add the tomato puree and stir well. This should be cooked out for 5-10 minutes at a lower heat to help it to lose its metallic taste.
  5. Slice the chorizo into bite-sized chunks and add it to the pan whilst the temperature is still relatively low. This will help the fat to render out gently before the chorizo cooks through. If you fry chorizo on too high a heat it will seal on the outside before cooking through meaning more of the fat will be trapped in. Charles and I have taken to referring to chorizo as a 'seasoning' now, as we like to add it to most dishes we make with chicken or turkey because it adds so much flavour and texture. It;s like amped up bacon!
  6. Slice the chicken into long strips and turn up the heat under the pan to the highest heat. Push the vegetables and chorizo to one side to maximise the pan's surface area for frying off the chicken. The chorizo should have leaked enough paprika-y fat for you to fry in, and if there's a lot you may want to use some kitchen towel to carefully absorb and discard any excess to keep the dish a bit healthier.
  7. Add the chicken strips to the pan, spreading them out with tongs to make sure they have equal access to brown. Add the various spices and salt and pepper before carefully flipping each piece to fry on the other side. Then allow to cook for 5 minutes or so further at a slightly lower heat, mixing the vegetables and chorizo back in with the chicken to make sure it's all hot and cooked through.
  8. Grate as much cheese as you'd like! We like a little sprinkled into each wrap, as well as enough to cover the surface of the wrapped and sauced wraps. Grab a square or rectangular casserole dish that will fit the wraps snugly, and follow the instructions on the wraps to get them warm and flexible enough to wrap up nicely - usually by microwaving for 30 seconds.
  9. Use tongs or a spoon to fill each wrap, trying to split the filling evenly between the number of wraps you're using depending on how many you're feeding. This recipe should let you have two wraps each. Add the filling in a strip just left of centre as pictured so that you can neatly fold and roll your wraps. Add a layer of grated cheese and wrap up. My technique is to tuck the short ends in, fold over the smaller edge and then use this to push the filling back while you roll it over the rest of the wrap.
  10. Place each wrap into the casserole dish with the seam underneath.
  11. Spoon over the enchilada sauce you have been simmering alongside the filling.
  12. Cover with cheese and slide into the oven for 10 to 15 minutes or until the cheese has melted and started to brown.
  13. Sprinkle with some fresh herbs and carefully serve up two wraps per person. And dig in!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://brookersofbluntys.co.uk/chicken-chorizo-enchiladas/

Chicken and Chorizo Cassoulet

I think I’ve solved the problem of healthy winter comfort eating! I used to make this recipe with some really good pork sausages so  it was a sort of sausage and bean casserole, but I had some chorizo in the fridge and thought I’d give it a try with some chicken thighs to lean it out a bit. I might actually try it with turkey thigh meat the next time…I digress! This is hearty, delicious and packed with loads of really good for you veggies. It’s nourishment in a cast-iron dish. It would be great served with pasta if you want to stretch it out a bit, or with some good crusty bread or pitta for dipping, but if you’re keeping things low carb, just serve a slightly bigger portion with plenty of fresh, green vegetables.   

You will need (for 4 generous portions):

 1 onion

2 peppers, I used 1 red and 1 orange for some contrast (who likes green peppers?!)

1 carrot 

2 cloves garlic 

8 skinless and boneless chicken thighs (it saves so much time if you like to remove all the fat and prefer not to eat meat on the bone – plus it makes your bin smell a lot nicer!)

1 cooking chorizo, chopped into smallish pieces 

2 cans chopped tomatoes

2 chicken stock cubes 

Salt and pepper 

1 tbsp Worcestershire sauce

1/2 cup red wine 

1 can cannellini beans

1 tsp parsley 

1 tsp thyme

1/2 tsp mild chilli powder

Pinch sugar

Splash lemon juice   

1. Chop the vegetables – I like reasonable sized chunks as they’ll cook down, but keep the onion quite finely chopped. 

  
2. Chop up the chorizo and add it to a cold, large casserole on a low heat on the hob. Allow the oil to leak out and leave in, flipping every now and again, until it starts to crisp. Set aside in a plate, leaving the oil in the dish. 
  

3. Throw the vegetables into the oil and turn the heat up a little and let the vegetables sautée until tender. 
  
  4. Trim the chicken thighs and cut each one into 2 or 3 large pieces. Put a medium frying pan on the heat and add a little of your favourite frying oil. Brown the chicken pieces on all sides then set aside. Try to do this in batches to avoid overcrowding the pan. 
  
  5. Add the tomatoes to the vegetables, then add the chicken stock, using as little water as possible to dissolve them. I like to do this in the tomato cans so they can be swilled out at the same time, using up any remnants. Cook out for around half an hour.  

6. Add in the chicken, beans, spices and flavourings and chorizo and cook for another hour or so with the lid on at a low heat, so it’s just simmering. Then it’s ready to serve!