Penne with Prawns, Chorizo & Rocket

Penne with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & freshness – one of my husband’s favourites!

Serves 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

250g penne

1tbsp olive oil

150g chorizo, chopped into bite sized pieces

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

25g butter

2 large handfuls of rocket

Freshly ground pepper

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil add the chorizo and cook for 3-4 minutes then add the garlic and chillies and cook for a further minute.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and cook until they are cooked through.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and the remaining rocket, enjoy!

Chicken & Chorizo Braised in Cider

Chicken & Chorizo Braised in Cider

A rich cider and chorizo sauce, a perfect match for this dish of succulent chicken thighs… even better you can make this dish in advance!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

1 tbsp olive oil

1kg chicken thighs

225g chorizo, diced

1 large onion, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

250g chestnut mushrooms, halved

2 tbsp plain flour

500ml dry cider

150 ml pint chicken stock

1 heaped tbsp Dijon mustard

Salt & freshly ground pepper

3 tbsp double cream

Seasonal vegetables to serve

Method

1.    Preheat the oven to 190°C/170°C Fan/375°F/Gas Mark 5.

2.    Heat the oil in a large oven proof frying pan or casserole dish, add the chicken and fry for 10-12 minutes frequently turning until evenly browned.  Remove the chicken with a slotted spoon and set aside.

3.    Add the chorizo, onions, garlic and mushrooms to the remaining oil and cook for 5 minutes or until softened.  Sprinkle in the flour and stir until fully coated.

4.    Gradually pour in the chicken stock and cider whilst continuously stirring.  Bring to the boil until the sauce is slightly thickened.  Now add the mustard and season to taste.  Return the chicken to the pan and cover with a lid or foil and place in the oven for 35-40 minutes or until the chicken is cooked through.

5.    Remove the pan from the oven and stir in the double cream.  Serve the chicken and sauce with your favourite seasonal vegetables.  Enjoy!

Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!  This definitely my favourite risotto recipe – a must try!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

12 Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, peeled & finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1 litre of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

Freshly ground pepper

small handful of coriander leaves, roughly chopped

knob of butter

Preparation method

1. Preheat the oven to 200°C/180°C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying pan and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170°C/150°C/Gas Mark 4 for 45 minutes, delicious!

Chicken & Chorizo Pie

Chicken & Chorizo Pie

One of my all-time favourites, a truly delicious & flavoursome pie – comfort food at its best!

Serves 4-6

Prep time:  15 minutes (plus cooling time)

Cooking time: 1 hour 15 minutes

Ingredients

50g butter

1 onion, peeled & finely chopped

1 garlic clove, peeled & finely chopped

250g chestnut mushrooms, halved

6 skinless & boneless chicken thighs, cut into bite sized pieces

200g chorizo, sliced and halved

50g plain flour

200ml chicken stock

150ml white wine

150ml double cream

Small handful fresh parsley, chopped

Sea salt & freshly ground pepper

375g ready-rolled short crust pastry

375g ready rolled puff pastry

1 egg beaten

To serve

Seasonal vegetables

Method

1.    For the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic and mushrooms – fry for 5 minutes until lightly browned.

2.    Season the chicken and add to the pan with the chorizo and cook everything for 5 minutes, turning occasionally.

3.    Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer.  Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream.  Bring to the boil and reduce to a simmer for 15 minutes.  Season generously and sprinkle with parsley.  Remove from the heat, cover and allow to cool.

4.    Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.  Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  

7.    Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with seasonal vegetables.  Enjoy!

Prawn & Chorizo Rice

Prawn & Chorizo Rice

A delicious, quick & easy dish to make!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Large bunch flat leaf parsley, chopped

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns and parsley, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

Spicy Sausage & Chorizo Penne

Spicy Sausage & Chorizo Penne

This is a very quick and easy to make pasta dish with sausages, chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

350g good quality sausages (I used beef & cracked pepper), remove casing & chop

100g chorizo, sliced

1 tsp flaked chillies (more if you like it really spicy)

3 cloves of garlic, peeled & finely chopped

150ml red wine

1 x 400g tinned chopped tomatoes

2 tsp caster sugar

200ml crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the sausages, chorizo for 2-3 minutes.

2.  Add the chilli flakes and garlic to the sausage and chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the sausage & chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

Sausage & Chorizo Goulash

Sausage & Chorizo Goulash

An extremely delicious and easy to make Goulash with a kick!  This is a definite must-try!

Serves 4

Prep time:  10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp vegetable oil

15g butter

800g good quality beef or pork sausages, chopped

225g chorizo, chopped

2 red onions, peeled & finely sliced

2 garlic cloves, peeled & finely chopped

2 tbsp plain flour

1 tbsp smoked paprika

2 red chillies, finely chopped

1 red pepper, finely sliced

200ml beef stock

Small handful fresh parsley, chopped

175g soured cream

  

To serve

Small handful fresh parsley, chopped

soured cream

Long grain rice

Method

1.     In a large pan heat the oil and butter and fry the sausages and chorizo for 5-7 minutes or until browned all over.

2.    Remove the sausages and chorizo from the pan and set aside.  Now add the onions and garlic to the pan and cook for 3-4 minutes until softened.  Stir in the flour and cook for 2 minutes.

3.    Add the paprika, chillies and pepper and stir until it is fully combined.  Gradually pour in the beef stock and return the sausage and chorizo to the pan.  Cover and gently simmer for 30 minutes.

4.    Stir in the sour cream and parsley until fully combined.

5.    Serve with long grain rice, a sprinkle of parsley and a dollop of sour cream – enjoy!

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

 

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Serves 4

Prep time:  15 minutes (plus chill time)

Cooking time:  20 minutes

 

Ingredients

 

For the cod

175g chorizo, skin removed, sliced

50g breadcrumbs

25g toasted flaked almonds

Zest of ½ lemon

½ - 1tbsp olive oil plus extra for greasing

4 boneless, skinless cod fillets

 

For the Aioli

6tbsp mayonnaise

1 garlic clove, crushed

½ lemon, juice only

 

For the vegetables

500g new potatoes, halved if large

225g green beans, trimmed

4 slices Parma Ham

1 garlic clove, crushed

Juice of 1 lemon

 

 

Preparation method

 

1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

 

Seafood & Chorizo Spaghetti

Seafood & Chorizo Spaghetti

A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

250g dried spaghetti

 2tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

150g chorizo, chopped into bite sized pieces

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

400g mussels, cleaned

25g butter

Freshly ground pepper& salt

Small handful of fresh parsley, finely chopped

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and mussels, cover with a lid.  Shake the pan regularly and cook until they are cooked through, approximately 4-5minutes.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and a sprinkling of parsley, enjoy!