What is the perfect recipe using our Yorkshire Chorizo? Now we have Yorkshire Chorizo what would be the perfect recipe to use it?
Yorkshire Chorizo Paella
Possibly not a very original use for Yorkshire Chorizo but it was fantastic! Using the Chorizo as the base for the dish, fried in a little Rape Seed Oil gives a fantastic colour to the dish before you even add any safron!
Yorkshire Spicy Chorizo
What great recipes can you think of to use Yorkshire Chorizo? the best idea, comment or better still photo (you can email photos to chris @ paganum.co.uk) wins a box of Yorkshire Chorizo to experiment with or just to eat with wine & good company. I will choose my personal favourite from all posts & recipes submitted at the end of June and post the winner a pile of juicy, spicy, yummy, Yorkshire Chorizo…
Buy some Yorkshire Chorizo Now!
from the Paganum website here
Feta & Chorizo stuffed peppers
Feta & Chorizo photo from Ailbhe Phelan http://simplysplendiferous.com see recipe in comments below
Yorkshire Dales Food 
Oh wow, looks great – wish I’d had some of that to hand when I made Paella on the BBQ last weekend.
How about a tapas type dish of Yorkshire Chorizo with Ampleforth Cider (a variation on the traditonal Chorizo in red wine).
Brown the chorizo on a high heat, add a generous splash of cider. Cook for a few more minutes until slightly reduced.
Serve hot in a terracotta dish, as tapas!
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Yorkshire Spicy Chorizo fried in some garlic infused olive oil with a good splash off red wine – absolutely divine but still spicy for a Southern wimp like me!
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I like the idea of this, when I can buy some?
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You can buy Yorkshire Chroizo now from Paganum http://www.paganum.co.uk
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I can polish off a whole chorizo by myself but like to try and hold off to make chorizo and chickpea ‘stew’.
Thinly slice a load of onions – I love them so slice about four- and soften in a little olive oil until they’ve sweated down and coloured. Then chuck in a chopped up chorizo and let the sausage crisp up and colour the onions. Then add a teaspoon of Garam masala, ground corriander and enough chili flakes you can stand. Add a couple of cans of drained chick peas and one tin of chopped tomatoes and cook until some of the tomato juice has boiled down.
This is nice hot or cold the next day with olives and fresh crusty bread to dip in.
I hope I win that load of chorizo- do you need a quality controller???? I’d be dead good at that!
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other than jamie olivers chorizo salad recipe i really like this one that i made up.
Chorizo – about half a sausage – or as much/little as you like
2 or 3 red peppers (more if you are using the sweet pointy ones)
400ml Vegetable or chicken stock
2 cloves of garlic (crushed)
2 Hot Chillis or some chilli flakes
1 Red Onion (or 3 smaller ones)
1 tin of chopped tomatoes with herbs
1 tsp paprika
1 tsp smoked paprika
Salt and pepper
Chilli flakes
Method
Chop the chorizo into small pieces
Chop the onion, peppers and chilli’s keeping a few bits of pepper for decoration.
Dry fry the chorizo – you don’t need to add oil as the chorizo is oily enough, remove the chorizo from the pan and place on some kitchen paper
Fry the onion, peppers and the chilli in the chroizo oil until soft then add the garlic and paprika and tomatoes, cook for 5-10 mins.
Add 2/3 of the stock
Simmer for 15 minutes.
Taste and season
Now you depending on how you like your soup you can either liquidise it all or liquidise half of it, either way liquidise until you have your favoured consistency (adding more stock if necessary)
Add the chorizo back to the soup.
Garnish with a couple of pieces of pepper and a sprinkling of chilli flakes, Serve with homemade bread.
the pic is at http://blog.chilliupnorth.co.uk/wp-content/gallery/chillifood/chillisoup.jpg
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other than jamie olivers chorizo salad i love this chorizo and pepper soup i made up before:
Chorizo – about half a sausage – or as much/little as you like
2 or 3 red peppers (more if you are using the sweet pointy ones)
400ml Vegetable or chicken stock
2 cloves of garlic (crushed)
2 Hot Chillis or some chilli flakes
1 Red Onion (or 3 smaller ones)
1 tin of chopped tomatoes with herbs
1 tsp paprika
1 tsp smoked paprika
Salt and pepper
Chilli flakes
Method
Chop the chorizo into small pieces
Chop the onion, peppers and chilli’s keeping a few bits of pepper for decoration.
Dry fry the chorizo – you don’t need to add oil as the chorizo is oily enough, remove the chorizo from the pan and place on some kitchen paper
Fry the onion, peppers and the chilli in the chroizo oil until soft then add the garlic and paprika and tomatoes, cook for 5-10 mins.
Add 2/3 of the stock
Simmer for 15 minutes.
Taste and season
Now you depending on how you like your soup you can either liquidise it all or liquidise half of it, either way liquidise until you have your favoured consistency (adding more stock if necessary)
Add the chorizo back to the soup.
Garnish with a couple of pieces of pepper and a sprinkling of chilli flakes, Serve with homemade bread
pic is at http://blog.chilliupnorth.co.uk/wp-content/gallery/chillifood/chillisoup.jpg
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My Spanish Rarebit (or spicy cheese on toast!)
Lightly toast one side of a thickly cut slice of bread or ciabatta. Turn over and cover with slices of strong hard cheese such as cheddar, top with thin slices of chorizo then arrange some small pieces of cheese over the top of the sliced sausage. Return under the grill and cook until the cheese is melting and bubbling and the chorizo has started to release its spicy red oil. Delish!
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I have a chocolate chorizo chilli con carne recipe, adapted from a Nigella recipe, it’s genius. The chorizo really gives the chilli a wonderful extra dimension.
I’ve blogged it here: http://www.kaveyeats.com/2010/05/chocolate-chorizo-chilli-con-carne.html
Can I enter it into your fine competition?
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I have now converted at least 6 members of my Slimming World group to my lower fat take on Brindisa’s chorizo and chickpea stew. It is simply the most delicious lunch bite with some rice or couscous.
Here it is: http://www.clarkagency.co.uk/GreedyPiglet/?p=227
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There is no way I can pass up the chance to win free meat, especially if that meat is Chorizo so here is my entry.
This is my recipe for mediterranean style Hake & Chorizo fishcakes
You’re going to need
400g of Hake minced in a food processor but not overly so
(you dont have to use hake, pollack, coley and even whitting will do)
200g of chorizo (chopped into small cubes)
3 anchovy fillets finely chopped
1 onion finely chopped
1 clove of galric crushed
1/2tsp of dried chilli flakes
1/2tsp of oregano
1tsp of fresh mint finely chopped
2 slices of white bread (crusts removed)
2 Limes juiced and zested.
Salt and pepper
Flour for dusting
First soak the break in water for a few minutes then remove and squeeze all
the water out.
Now in a dry frying pan cook off the chorizo and leave it on kitchen paper
to drain
In the oil left in the pan cook the onions and garlic until the onions take
on the colour of the chorizo oil and go golden brown. remove and allow to
cool. (this is important as you dont want the heat of these to start cooking
the fish)
Once the onions and chorizo have cooled simply put everything in a big bowl,
mix together well and season with salt an pepper.
Take a small handfull of the mixture and roll it into a ball before
flattening it out into a fishcake.
Very lightly dust with flour and repeat the process till you have used all
the mixture up.
Then heat some good olive oil in a pan and fry the fish cakes for about
2mins each side until they brown nicely.
There are best served with a simply salad of sliced onions, sliced tomatoes,
capers, mint and black pepper.
Enjoy
Dave aka CorkGourmetGuy
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Here is my recipe for Spanish style bean and chorizo stew.
400g Butter beans
400g Haricot Beans
400g Cannellini Beans
400g Black eye beans
450g chorizo sausage
1000g Chicken Breast
104g cold water,
39g Olive oil
9g Paprika
28g Bay leaves
12g clove Garlic, crushed
440g Onion, Finely chopped
3tbls cornflour
1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.
2. Add the chorizo and chopped chicken.
3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.
4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew, mix the cornflour with a little cold water and add to the pan.
5. Allow to simmer for 15 mins and serve with rice or crusty bread
[IMG]http://i460.photobucket.com/albums/qq327/Globalnetworkplus/fabadia.jpg[/IMG]
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Great tapas dish, side dish or light lunch : Chorizo and Broad Beans.
Slice and lightly fry chorizo. Add one sliced red or yellow pepper. Toss in some fresh, young broad beans, and fry for a couple of minutes until the beans have softened slightly and have taken on the spicy chorizo juices.
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Pingback: Chorizo and New Potato Salad « Yorkshire Dales food blog
My recipe
Red Peppers stuffed with Feta and Chorizo
6 red peppers
200 grams feta
200 grams chorizo sausages
2 tablespoons coriander leaves, chopped
1 tablespoon oregano / marjoram, chopped
1 fat spring onion, diced
1 tablespoon pine nuts (optional)
olive oil, to drizzle
Chop the chorizo into small pieces and fry gently to add some colour. Remove from heat.
Cut the tops off the peppers and scoop out the seeds and any membrane without breaking the skin. This leaves you with 6 pepper pockets.
Place the pepper pockets on a tray and roast in the oven for 15 mins at 180C. Take out and leave to cool.
Meanwhile drain the feta (rinse if extremely salty) then chop it up into pieces and place in a bowl. Add the fried chorizo and any of its oil to the bowl along with the spring onion, herbs, pine nuts (if using) and pepper. The feta is salty enough so there is no need to add salt. Now using your hands, squeeze and blend the mix. Squish, squish.
Stuff the cooled pepper pockets with the mixture and place them into a ceramic dish. Add some small tomatoes (leave whole). Drizzle all with olive oil and place in an oven at 160C for 30 mins.
Yum – photo on the way : )
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Hands down best way to eat Yorkshire chorizo is to chop it into 1cm rounds, fry it with garlic, onions and green pepper and kale or spring greens. Add chopped tomatoes and kidney or butter beans. More paprika (because you can never have too much), cumin and oregano. Cook for about ten minutes more then add cubes of pre cooked potato and a handful of cooked rice. Sorry about the lack of grams and teaspoons but cooking with Yorkshire chorizo should not be an exact science.
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I may be a little late for this competition but I want to let you know about my Yorkshire Chorizo Tart.
Recipe and Pictures can be found on my Blog here.
http://bakelady.wordpress.com/2010/07/05/chorizo-tartlet/
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