Tag Archives: Comfort Food 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!!
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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?

Delicious Homemade Burgers

Both in BBQ season and outwith the summer months (or as close to summer as you can get in Scotland) one of the tastiest, most versatile and comforting foods you can make is the humble burger. You may have read our pork and red pepper burger recipe before, but we’re going right back to basics with these delicious homemade burgers.

The flavourings and seasonings used in this recipe are what we prefer, but the beauty of this recipe is that you can change it up to suit your tastes, or just what you have in the cupboard. A nice chunk of good beef mince is all you really need.

Delicious Homemade Burgers

Delicious Homemade Burgers

Ingredients

  • 1 1/2 lbs beef mince
  • 4 tsp Dijon mustard
  • 2 tbsp tomato ketchup
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • Crack black pepper
  • Pinch salt
  • One onion, sliced
  • 1 tsp balsamic vinegar

Instructions

  1. Take the mince out of the fridge around 30 minutes before you’re planning to cook it so that it comes up to near room temperature and doesn’t get such a shock when you throw it in the pan.
  2. Place it into a large mixing bowl and add all of the seasonings and flavourings.
  3. Get your (clean) hands nice and messy by getting in about the mince and giving it a good old squeeze and mix around.
  4. Form the mince into patties as big or small as you’d like and that’s them ready for cooking. You may have noticed that many burger recipes use flour, onion and an egg, and we’ve tried all sorts of combinations before becoming convinced that you don’t need any of those things. Your burgers will taste so much better without them and they actually hold together much more firmly without any of those “binding” ingredients.
  5. Set a pan on high and drizzle in a little oil and fry off your burgers a few at a time so as not to overcrowd your pan, turning regularly to let them colour on both sides and start to cook through, without letting them burn.
  6. Depending on how well you like your burgers to be cooked (Charles likes his quite rare) you might like to pop them on a tray in the oven at 180c for 10-15 minutes once they’re nicely browned. If you like them cooked all the way through, you’ll know they’re cooked when the fat is seeping out onto the tray.
  7. Meanwhile, clear up any excess fat in the pan carefully with a piece of kitchen roll, although you might want to leave it as it is if you aren’t feeling too health conscious, turn the heat down a little and use the residual fat in the pan to fry off the onion slices whilst the burgers are in the oven. Once the onions have started to brown, add a teaspoon of balsamic vinegar and keep cooking, stirring every now and then to stop the edges catching, until the onions are nicely translucent.
  8. Now serve up on top of your burgers, with or without a bun, and enjoy with your favourite accompaniments. If you’re having cheese, add slices to the top of the burgers whilst they’re still in the oven to make it nice and melty and bubbly. We like ours with roasted sweet potato wedges and green vegetables or salad to keep the calories down.
  9. Dig in!
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If you prefer your burgers made with pork, why not try our Pork and Red Pepper Burger recipe?