Tag Archives: Chorizo

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

This chorizo, pepper and potato tortilla (Spanish omelette to the uninitiated) is the perfect dish for one of those nights (or lunchtimes) when you don’t have much of anything to make a meal out of.  Due to extensive flooding, we found ourselves delayed in being able to get to the supermarket this week, but thankfully we have the remains of a large sack of potatoes kicking about, and we always try to keep eggs, peppers and chorizo in the house (among other things like onions, sweet potatoes and garlic) so we came up with this creation.  Neither of us has had a Spanish Omelette/Tortilla before, but as far as we’re concerned, you can’t go far wrong with chorizo, peppers and potatoes so it was most definitely worth a shot.

I did a quick bit of Googling, and of course there are a number of schools of thought as to how one of these should be made, most of which involved cooking it entirely on the hob, flipping it over halfway through, and knowing how useless I am when flipping pancakes, the grill option seemed to make much more sense.  And we’re all about making things easy.

So here it goes: dig in and let us know what you think.

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Ingredients

  • 6 medium potatoes
  • 1 cooking chorizo or about 1/3 of a cooking chorizo ring
  • 1 red onion
  • 1 red pepper
  • 6 eggs
  • salt and pepper
  • 1 tsp dried parsley
  • grated cheese, optional but delicious
  • 1 tbsp or so olive oil

Instructions

  1. Peel and slice the potatoes - not too finely, and chuck the slices into a large frying pan, covered with salted water. Let them simmer, topping up the water if it dries out before the potato slices are nice and tender.
  2. When cooked, remove from the pan and add the oil. Now fry the potato slices, half at a time, until lightly golden. Remove and set aside for now.
  3. Slice the onion and fry until soft, then set aside.
  4. slice the chorizo into pound coin sized pieces and half each piece, then fry those off until just turning crisp.
  5. Mop up some of the fat, and beat the eggs together in a jug along with parsley and seasoning.
  6. Layer the potato slices in the pan with the onion, chorizo and pepper slices (they'll cook enough in the pan) then gently pour over the egg, letting it fill in the gaps. Turn your grill or oven up high.
  7. Let the pan sit over a low to medium heat, letting the egg gently set, like you're making a regular omelette.
  8. Slide the pan under the grill while the egg on top is still raw. Leave it there for a couple of minutes then remove and sprinkle on the cheese. Put it back under the grill until the cheese is melted and turning golden then carefully remove and set the pan on a worktop saver. Try not to leave it under the grill for any longer than you have to, as the eggs will turn rubbery.
  9. Slice up and serve with peas or salad and enjoy!
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Chicken and Chorizo Paella

With this chicken and chorizo paella we give you a huge apology for being absent in posting – we have both been working silly hours, whilst dedicating time to training the puppy and dealing with lots of visitors (both sets of in-laws).  We’ve had space for a tiny bit of downtime in the form of the Berwick Food and Beer Festival (where we picked up some delicious Geordie Bangers and experienced some ridiculously decadent Northern Edge Coffee hot chocolate) and in discovering Breakout Kings (whilst Netflix and chilling) but that has been peppered with alot of yawning and a spot of falling asleep!

It’s nearly autumn now and I’m looking forward to getting the soup pot back on the hob, but in the mean time it’s a perfect opportunity to whip up something that’s tasty and warming, but also fills you with a little summer brightness in the form of this chicken and chorizo paella.  You may notice that it’s lacking in seafood, and that’s all down to Charles not being a fan of fish in any shape or form, but that doesn’t mean he has to be denied paella!  You can of course add or substitute prawns, mussels etc if that’s what you like.  If you’ve been following us for awhile, you’ll also know that we pretty much consider chorizo to be a seasoning at this point, and so it would be a sin to leave it out when we’re actually serving up something Spanish!

Chicken and Chorizo Paella

Chicken and Chorizo Paella

Ingredients

  • one clove garlic, grated
  • one large onion, sliced (brown or red)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 2 tbsp tomato puree
  • half a cooking chorizo ring
  • 4 chicken thighs, boned and cut into pieces
  • 150g paella rice
  • a few strands of saffron
  • 2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp tumeric
  • 1 Knorr chicken stock cube
  • half a cup of peas
  • salt and pepper to taste
  • one lemon
  • fresh parsley, to garnish (optional)

Instructions

  1. Slice the chorizo into chunks and place in a large, cold pan. Turn to the heat to low to medium
  2. and be patient while the chorizo's oil starts to leak out. Cook this on both sides until crispy and lightly brown then remove the chorizo, leaving the oil in the pan.
  3. Turn the heat up a smidge and add the sliced onion and grated garlic. Fry until the onions start to soften and take on a little colour, but turn the heat down if it's all taking on too much colour, as you want to avoid burning the garlic.
  4. Add the tomato puree and cook it out for a few minutes.
  5. Add the sliced peppers and toss everything together, before pushing all the veg to one side.
  6. Now, in the space you've made, fry off the chicken thigh pieces.
  7. Add the rice and mix this into everything else, letting it toast slightly.
  8. Sprinkle in the saffron, paprika, chilli and tumeric and mix together.
  9. Now make up some chicken stock by dissolving a stock cube in water and pour this in until everything is just covered, stirring once more.
  10. Unlike a risotto, however, a paella should be given time to cook without constant stirring. Leave for around 20 minutes, stirring only occasionally to avoid sticking, and add a little more water if it's all looking a bit dry before the rice has had time to cook.
  11. Check the rice is tender, then add the peas and season to taste. The peas should only need a minutes or so stirred through the paella to cook. Finally, add a generous squeeze of lemon juice and serve up with a generous chunk of fresh lemon.
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If you’re as much of a chorizo fan as we are, why not try our Chicken and Chorizo Burritos or Chicken and Chorizo Cassoulet recipes?

 

Chicken and Chorizo Burritos

This chicken and chorizo burritos recipe was devised when I had a hankering for wraps and rice and spice and chicken.  We all love a bit of Mexican food here at Blunty’s, although there is alot of it that Charles hasn’t tried yet.  It has become a small mission of mine to broaden both of our horizons that way in terms of trying new cuisines in a cost-effective and healthy but still delicious manner.  I have to admit that the hankering for the combination of meat, rice and wraps came to me when I was having a little look around Jamie’s Food Tube and happened upon his recipe for Tasty Cajun Rice and Turkey Burritos, but we didn’t have any leftover turkey lying around and making the BBQ sauce would have pushed the cost sky high.  So I came up with my own version, and here’s the recipe.

Chicken and Chorizo Burritos

Chicken and Chorizo Burritos

Ingredients

  • One pack turkey thighs, unskinned and unboned
  • 3 cloves garlic
  • thumb sized piece fresh ginger
  • zest of one lemon
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • salt and pepper
  • 1 onion
  • 1 red pepper
  • 1 tsp tomato puree
  • 1 large cooking chorizo or half of a cooking chorizo ring
  • 4 wholemeal wraps
  • 160g wholegrain basmati
  • grated cheddar cheese, optional, to taste

Instructions

  1. Preheat the oven to 180c. Prepare the chicken by grating together the garlic, ginger and lemon zest and mixing them together in a bowl.
  2. Add the cumin, paprika, oregano and salt and pepper and then mix together with the olive oil.
  3. Rub this on the chicken thighs and pop them in the oven for around half an hour, until cooked through with crispy skin.
  4. Meanwhile, cook your brown rice (you can use white rice, such as plain basmati, if you prefer, put the wholegrain rice adds a little more depth, I find, and leaves the texture of the finished burrito more grainy and less claggy, plus it's much less fattening!) in double the amount of water to rice with a good pinch of salt on a medium heat for around 20 minutes, or until tender.
  5. Chop the onion and pepper as you would if you were making fajitas.Add a little oil to a large frying pan or wok and set it onto a medium heat. Add in the onion and pepper and fry until turning translucent, or to your preferred texture if you like the vegetables to retain some bite.
  6. Add the tomato puree and cook this out gently, on a lower heat.
  7. Slice up the chorizo and add this to the pan while the heat is still low to allow the fat and oils to render out. You may wish to dab away some of the excess with a paper towel.
  8. If you've been really efficient, you may have some waiting time here while the chicken is roasting and the rice is boiling, so if you're happy that the veg and chorizo are ready, just switch off the ring and set the table or get yourself a drink.
  9. When all the elements are ready, it's time to assemble. Once the rice is ready, drain it and allow it to cool slightly. Next, spoon as much of it as you think you'll need into the vegetable and chorizo mix. I say this because you may prefer a higher chicken to rice ratio so you won't want to end up leaving any of the veg and chorizo out just because you don't want to use all of the rice. Giving it a mix together in the pan will help those delicious oils and flavours to mix with the rice. Check your seasoning too as you may wish to add some extra salt or a little pepper.
  10. Leave the oven on once you take the chicken out, as you'll want to put the finished burritos back in for 5 minutes. Check the chicken is cooked by skewering with a skewer or knife and making sure the juice run clear. If they're ready, slice them into larger than bite-sized pieces.
  11. Once the rice is ready, drain it and allow it to cool.
  12. If you're using wholemeal wraps, they should be pliable enough to fold without heating them up first, but if you switch them out for plain, you may need to microwave them for 30 seconds to work with them. Lay each wrap out in turn and spoon on 3-4 tablespoons of the rice mixture, or however much you think you would like.
  13. Place some chicken on the top and add the cheese if you've chosen to use it. Once you're happy the wrap is full enough, roll it up by first wrapping from one side, then folding in both ends, before rolling to the other side. Repeat until all your wraps are full.
  14. Pop them back in the oven for 5 minutes or so to make sure they're still hot, and to melt the cheese if you've used it.
  15. Serve up and enjoy!
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We served it up with our Speedy Guacamole.  If you don’t fancy the wholemeal wraps, why don’t you have a go at making your own white flour tortillas?  If you’re not in the mood for rice, or you want something a little more saucey, why not give our Chicken and Chorizo Enchiladas a try?

We had the most wonderful day in Newcastle yesterday, although I think we’re both still knackered from all the walking! Not to worry, we managed to get Charles some clothes which actually fit him now he’s so skinny, and we had a good look around for some food for the puppy.  My school friend who is now a vet recommended James Wellbeloved kibble for a new puppy, to make sure she gets all the protein she could want or need so that’s what we’ve plumped for.  It’s pretty expensive but it’s important that she gets the goodness she needs when her bones and organs are growing.  We should be able to pick her up next Saturday, so we have lots to do getting the house ready for her.

In another piece of exciting news, Taste PR contacted us as they are looking for food bloggers to work for one of their brands, Diageo, and have sent us a lovely bottle of Smirnoff  Triple Distilled Vodka to use in some recipes.  We’ll be working on those very soon, and we’re very excited to do so, as we are both vodka drinkers when we choose to drink spirits, and we’ve been doing some experimentation with with simple ice creams and sorbets over the past couple of weeks, so we’re very excited about being able to make them a little more adult for you.  so watch this space for those!

Cheese and Chorizo Pizza

I’d be lying if I said I hadn’t bought a supermarket pizza since learning how to make this little baby (because everyone needs to be lazy every now and again) but I’m certainly more inclined to make them from scratch.  For me, it’s all about the base (’bout the bass, no treble…).  That’s what makes or breaks a pizza for me.  Most supermarket pizza bases are pretty soggy and fibrous, and taste as bland as the syrofoam they’re packaged with, (though if you really want to buy one, the Pizza Express supermarket range and the Co-op’s versions are pretty good).  After that, they’re hugely versatile.  You can stick anything you want on there – mix it up, find out what you like best.  These recipes usually call for a very hot oven and a baking stone for best results, but to be honest, the concept of an oven hotter than 200C combined with a slab of dry stone terrifies me a little, so I don’t always use it.  This might be a good time to tell you that I’m still working out a lot of things myself – bread being a key theme – but I think I’m getting better.  As such, due to being all fingers and thumbs, I sometimes find it easier to bake the pizza off for 5 minutes or so until it’s rigid enough to shoogle onto the hot baking stone, but have made a mental note to remember to invest in a pizza peel.  Those in the know would have you turn a tray upside down and cover it with lashings of polenta/semolina flour, but this doesn’t help with the shaping process in the slightest.  Anyway…to the baking stone!

IMG_3003

To make 1 amply sized pizza base, you will need:

125 g strong white flour

2g yeast

2g sugar (caster or granulated are ok)

2 tsp olive oil

163 ml luke warm water

1. Put the flour in a bowl or on a spankingly clean worktop.  Add the salt and sugar on one side and the yeast on the other and mix into the flour.  This is important.  If you immediately dump salt all over the yeast you will kill it and you’ll end up with a doughy, Styrofoam base (then you might as well have bought it).

2.  Add the olive oil and water and stir together to form a dough.  If, like me, you don’t mind this being messy, I think it’s better to do this part with your hands.  If someone comes to the door or phones you,  they’ll just have to wait.

3.  Once the dough has come together, put some oil on the board and on your hands and knead for a good 20 minutes.  There are too many schools of thought as to how you should knead.  In my experience, the important part is just getting the dough moving, tearing and stretching it as much as you can before putting it back together and starting again.  It’s about friction and getting warmth into it to wake the yeast up, and you’ll start to feel it turn into something more lively.  The perfect smooth, elastic finish is not critical for a pizza base as it’ll be too thin to form a noticeably bready crumb.

4. Place back in the bowl and cover with cling film (that’s plastic/Saran Wrap, America!) and leave to rise while you get all the other things together.  Again, as this isn’t a loaf of bread, the hour rise isn’t necessary.  20 minutes to half an hour should do the trick.  Any longer and the process starts to lose its nifty beauty.

To make the sauce, you will need:

1 tub/jar of pasata

1 clove garlic, grated

salt and pepper

a squeeze of lemon

a pinch of sugar

a variety of herbs and spices – I like parsley, oregano, basil, chilli and paprika

5. Put your pizza stone – rubbed down with oil and sprinkled with polenta – in your oven at 200C (or as hot as you dare).  If you’re not using a stone, just crank your oven up as hot as it’ll go to pre-heat.

6.  Fry the garlic in a little oil for a minute or so – do not burn it! Add in the passata, salt, sugar, herbs and lemon and cook down for as long as you like, but a few minutes is enough – It will get cooked again once it’s on the pizza.  Leave to cool for awhile.  You won’t need anywhere near all of this but it freezes really well for the next time.

7. Once you’ve made your sauce, retrieve your pizza dough and knock it back with your fist.  If you want to be professional, look at someone else’s blog!  My technique for turning this lump of dough into a delightful disk is pretty fly by the seat of your pants, but it works for me, and you don’t need any skill to make it work; just patience. Squash it out flat onto a round tin, board or peel and try to keep it vaguely circular.  You might realise that I haven’t advocated a second prove yet – in my experience leaving it for a few minutes here and there then having another bash at shaping the dough is enough for it to pillow up as much as you’d want it to – unless you want a fat, deep pan base, of course.  I usually stop when it gets to the size I want then start putting the topping on.  If you want, you can attempt to have a sporting try at spinning it and pulling it out in your hands, but I only do this when I have lots of time on my hands as you have to start again if you put your nail through it by mistake!  Anyone else’s tips would be welcome – but I’m trying to keep this speedy enough to be suitable for a weeknight supper…..

Toppings!  For this pizza, you may want:

1/2 onion, red or white, sautéed in a pan for a while to start the softening process

1/2 pepper, colour of your choice or mixed (the jarred, roasted peppers you can buy in supermarkets or delis are great for this)

8-10 slices of cooked chorizo

1 handful of grated or chopped cheese of your choice.  Even cream cheese works really well.  I used some grated, strong cheddar.

8.  Spread on a few tablespoons of the sauce and spread out with the back of the spoon.  I like to take mine right to the edge, but feel free to define yourself a nice crust.  If you really like a crust, you can mark one out with your thumbs whilst you’re shaping your base – that way the outside will be deeper than the middle, but I like mine fairly uniform.

9. Add your onions, peppers and chorizo all over the top, add a crack of black pepper and sprinkle the cheese over everything.

10.  Shuffle this onto the stone or chuck it into the oven on a tray and cook for 10-15 minutes, or until the cheese is melted and the fat is bubbling in the chorizo.

Random tip: when removing it from the oven, try to shuffle it back off the pizza stone then turn off the oven – rapid changes in temperature will risk your stone cracking.  Also, you’re likely to get a bit of steam when you open the oven door, so if, like me, your smoke alarm is just outside the kitchen door, shut the door or you’ll risk annoying your neighbours immensely!