Like most of us at this time of year, I suspect that you’re in need of something spectacularly warming after being out in the cold. Our delicious organic cooking chorizo can do just the trick! A spicy Spanish sensation, but made from 100% organic British pork, that will help you add a perfectly warming kick to any of your meals. Versatility really is key with our delicious cooking chorizo. So, for the second blog of the series, I am going to share some meal inspiration and amazing recipes to help add a bit of spice and warm up your Winter!
For the Family…
Chorizo & Mozzarella Gnocchi Bake
Make a change to your usual cheesy pasta dish with some hearty gnocchi and spicy chorizo; it is mouth-wateringly good! This recipe has been adapted from Marianne Turner at BBC Good Food, as it makes an excellent family meal, and is unbelievably tasty. Try it out for yourself.
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 120g organic cooking chorizo from Helen Browning’s (diced)
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 600g fresh gnocchi
- 125g mozzarella ball (cut into chunks)
- small bunch of basil (torn)
- green salad (to serve)
- Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
Hairy Bikers’ Spanish Chicken Bake
All the flavours of Spain in one pot. A whole load of veg, seasoning, and spices. An insanely healthy meal (just an estimated 370 calories per serving!). Anyone is sure to love this dish from the Hairy Bikers. It may take a little while to cook, but it really is worth it. And with this one pot wonder, you can save a lot of time on the washing up!
- 1 medium onion (cut into 8 wedges)
- 1 medium red onion (cut into 8 wedges)
- 500g new potatoes (quartered lengthways)
- 8 whole garlic cloves (unpeeled)
- 8 medium tomatoes (quartered)
- 75g organic cooking chorizo from Helen Browning’s
- 8 boneless, skinless chicken thighs
- ½tsp sweet smoked paprika
- ½tsp dried oregano
- 1 green pepper (deseeded and cut into strips)
- Flaked sea salt
- Freshly ground black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
- While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
- Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
For the Dinner Table…
Chorizo & Pear Red Cabbage
A slightly unusual but insanely tasty dish that makes an excellent addition to any dinner party table due to the sweet and sour combination. This ‘darkly decadent dish’ has been borrowed from Jamie Oliver and his magical culinary skills so that we can share it with you all this Christmas!
- 150 g organic cooking chorizo from Helen Browning’s
- 2 teaspoons fennel seeds
- 1 red onion
- 1 red cabbage (1kg)
- 1 x 410 g tin of sliced pears (in natural juice)
- Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan, and cook for a few minutes, or until softened and smelling amazing.
- Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for 10 minutes, stirring frequently. Add the tinned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.
Hake with Chorizo and Potatoes (Merluza à la Gallega)
Try a taste of España with this delicious recipe from Rick Stein; it will help bring back fond memories of a summer holiday in Spain, even on a cold Winter’s night. It makes an appetizing combination of hake and spicy chorizo that is perfect for dinner guests. Mmm delicious!
- 50ml/2fl oz olive oil
- 2 onions (sliced thinly)
- 6 garlic cloves, sliced
- 2 tsp paprika
- 70g/3oz organic cooking chorizo from Helen Browning’s (cut into cubes)
- 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
- 900g/2lb floury potatoes (scraped and halved lengthways)
- 85ml/3fl oz dry white wine
- 300ml/10fl oz water
- 8 x 100g/4oz or 4 x 225g/8oz hake steaks
- salt and freshly ground black pepper
- Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole
- Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
- Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender, and the liquid has reduced a little.
- Season the hake steaks well on both sides. Put them on top of the potatoes, cover, and simmer for 8-10 minutes, until the hake is cooked through.
Manchego & Chorizo Melting Biscuits
Add some extra oomph to your cheeseboard and wow your guests with these unusually delicious biscuits. This recipe from BBC Good Food combines spicy chorizo with extra special manchego cheese for a moreish finish. Add them to your cheeseboard or make an edible gift for friends and family.
- 125g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seeds (crushed)
- 100g cold salted butter (cubed)
- 100g manchego (grated)
- 80g organic cooking chorizo from Helen Browning’s (very finely chopped)
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well-spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.