Tag Archives: chorizo

Butternut Squash & Chorizo Risotto

Butternut Squash and Chorizo Risotto
Butternut Squash and Chorizo Risotto
The Perfect Winter Risotto
The Perfect Winter Risotto
Delicious Squash and Chorizo Risotto
Delicious Squash and Chorizo Risotto

Since starting to cook risotto a few months I have been descending down a slippery slope of carbohydrate overload, but some evenings when it’s cold and wet outside, this is just the only dish you want to eat when you’re rugged up on the couch.

This risotto recipe works really nicely are I think squash is so hearty and warming, and the chorizo flavour really packs a punch. I use Gubbeen chorizo whenever I can stock up at home and I highly recommend you to seek it out, their artisan smokehouse in West Cork produces the mosts flavoursome meats and they are quiet reasonably priced also. I usually stock up my fridge with a lot of their products in one go, as smoked products don’t go off for a long time. This dish is so colourful, comforting, delicious and is a quick and easy dinner idea that’s perfect for a nice night in.

Decadent Squash and Chorizo Risotto
Decadent Squash and Chorizo Risotto

Ingredients (Serves Two):

130g Arborio Rice

2 shallots finely chopped

2 garlic cloves finely chopped

1/2 glass white wine

1/2 litre good quality chicken stock (keep this simmering in a saucepan while you cook)

1 handful grated parmesan cheese

Chorizo chopped (about 2 thumb lengths of chorizo)

1 small butternut squash chopped (in equal sizes so it cooks evenly)

1 large knob of butter

Salt & Pepper

1. Put the chopped squash in a heavy bottomed pot with the knob of butter and a generous pinch of salt and pepper, put the lid on and let it cook away on a medium heat, stirring occasionally. (This will take about 30 mins or so).

2. Lightly sauté the chorizo for a minute or two. If any oil comes out of the chorizo when cooking then reserve a tablespoon or two in a side dish for later. Add a teaspoon of olive oil to the pot the chorizo is cooking in and add the garlic and shallots and sauté for two minutes. Add the rice and sauté for another minute or two.

3. Add the wine to the pot and stir until is has been absorbed. Then start adding the chicken stock, one ladle at a time. Don’t add in a new ladle of stock until the previous ladle has been absorbed. Stir continuously.

4. When the squash is cooked mash two thirds of it, and leave the remaining third in their chunks. Stir all the squash into the risotto once all the chicken stock has been absorbed and the risotto it ready to serve. Stir in the Parmesan cheese and serve.

5. If you had any reserved chorizo oil then this is nice drizzled on top of the risotto, alternatively served with a grating of Parmesan on top and a pinch of freshly cracked black pepper.

Add Wine To Rice Stirring Until Reduced
Add Wine To Rice Stirring Until Reduced
Add Fried Chorizo and Slowly Start Adding Stock
Add Fried Chorizo and Slowly Start Adding Stock
Stir in Butternut Squash and Parmesan Cheese
Stir in Butternut Squash and Parmesan Cheese
Delicious Risotto
Delicious Risotto

Homemade Pizza

Home Made Pizza
Home Made Pizza

Last Friday I decided to be very good and make a home-made pizza from scratch! The dough and everything! It always seemed so difficult, but in fact it’s really easy. While you do have to leave the dough for an hour or so to rise, you can make a big batch and it will hold in the fridge for a few days. Alternatively you could freeze individual portions of the dough and defrost them when you need. Don’t let the long instructions put you off, it’s actually easy.

I decided to make mine whole wheat as I was being healthy (well.. kind of, a made this after a few mojitos), but if the thought of whole wheat pizza dough feels sacrilegious to you, just use plain white flour in the exact same way.

I decided to keep my topping simple, but it was really tasty. I made a light tomato sauce, added some Gubbeen Smokehouse Chorizo, Toonsbridge dairy mozzarella and basil. By now most people are aware of my obsession of all things from Gubbeen, especially their chorizo and smoked cheese, but not many people are aware of Toonsbridge Dairy. It’s an amazing dairy set up by the people who run The Real Olive Stall in The English Market, Cork. They basically imported a herd of buffalo and are making Irish mozzarella and ricotta and it’s the nicest mozzarella I have ever had! I think all our rain must make the grass really juicy and the milk really milky!

Of course you can just put whatever toppings you want on your pizza, but I recommend trying the pizza sauce.

My Heart Shaped Pizza
My Heart Shaped Pizza

Ingredients (makes two big pizzas):

For the dough base:

400g Whole-wheat flour

40g Plain Flour (for kneading)

1 tsp honey

1 tsp salt

10g active dry yeast

1 tbsp olive oil

350ml warm water

Handful chopped fresh basil

For the sauce:

Large handful cherry tomatoes

pinch salt

pinch chilli

pinch black pepper

1/2 tsp honey

handful chopped fresh basil

Toppings:

1 ball Toonsbridge mozerlla

Chopped chorizo (allow about an index finger sized piece per person)

Fresh basil leaves

1. In a large bowl, mix the honey with warm water until melted and sprinkle yeast over the top. Let stand for about 15 minutes, until it’s foamy on top.

2. Stir the olive oil and salt into the water and then gradually add all your whole wheat flour until it starts to resemble a dough. At this point add in your fresh basil.  Use the white flour to cover the surface you are using to form your pizza dough. Knead your dough on this until all of the flour has been absorbed, and the ball of dough becomes smooth. You can add more white dough if you need too.  At this point you may begin to wonder why you bothered, but I promise it comes together very well.. just be patient!

3. Place the dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. I went for cocktails, came back 3 hours later and it was still perfect!

4. When the dough is doubled, place it back out onto a lightly floured surface, and divide into 2 pieces for two pizza bases. Form into a tight ball. Let rise for about 45 minutes, until doubled.

5. Preheat the oven to 220 degrees C. Roll out the dough with a rolling pin until it will not stretch any further, you don’t want it too thick or it will be bready, make the bases thin. Place on a well oiled pizza pan. I advise letting it cook for about 5 minutes and then take it out and put on the toppings before putting back in to cook.

6. For the sauce, just blitz all the ingredients in a blender and pour on to the pizza base.

7. Lightly fry chorizo before putting it on the pizza, and chop up the mozzarella and sprinkle over the top. I poured the oil from the chorizo on  top of the sauce for added flavour.

8. Put back in oven and let cook for about 15 minutes depending on thickness etc. Serve with the fresh basil on top.

Let the Yeast Foam First

Let the Yeast Foam First
Add Fresh Basil to Dough
Add Fresh Basil to Dough
Oil Dough and Let to Stand
Oil Dough and Let to Stand
Let The Dough Double
Let The Dough Double
Break Dough in Two and Let Stand

Break Dough in Two and Let Stand
Let The Dough Raise Again
Let The Dough Raise Again
Roll Out Dough and Blitz Sauce
Roll Out Dough and Blitz Sauce
Fry Chorizo
Fry Chorizo
Top Pizza with Sauce, Chorizo and Chorizo Oil
Top Pizza with Sauce, Chorizo and Chorizo Oil
Add Mozzarella
Add Mozzarella
Finished Product
Finished Product

Chorizo Burgers

Frankies BBQ
Frankies BBQ
Frankies in Action
Frankies in Action
My Version!
My Version!

About a month or so ago I took a trip home to head to the Taste of West Cork Food Festival. I tried lots of nice stuff & bought quite the bounty of local artisan food produce. However, after that trip my mind kept wandering back to a chorizo burger I ate from Frankies BBQ. It was a revelation! Chorizo in a burger? Who knew! It’s super easy to make, but fools all those you’re cooking for in to thinking that you’re a real pro! Yes I know I am just talking about a burger, but these are seriously delicious. I recreated it using Gubbeen chorizo (at this point people must think I have an obsession with Gubbeen… and I do, so shoot me.) Coupled with some homemade garlic mayo and a few tasty extras, this really is one tasty burger. I recreated them when I was back in Dublin, and used the Bretzel Bakery’s onion baps which are amazing. I didn’t make a side with these as they are so big, but if you’re ravenous, wedge some sweet potatoes and sprinkle with oil & smoked paprika and bake for 40 minutes or until soft, the garlic mayo is perfect for dipping wedges into too!

Ingredients (Makes 6 small or 4 large burgers):

350g minced beef

150g chorizo minced (I just unpeeled the skin from my chorizo sausage & roughly grated in to bits)

1 small onion finely chopped

1 egg

Salt & pepper

1 avocado sliced

1 tomato sliced

Mixed salad leaves

Bread Baps

Ballymaloe Country Relish

Sliced Cheese (I used Gubbeen smoked cheese… the smokiness went with the chorizo quite well)

 

For the Garlic Mayo:

2 egg yolks

1 tbsp Dijon Mustard

Small pinch salt

2 crushed garlic cloves

300ml nut oil (the milder flavour of this is less overpowering than olive oil- alternatively you can blend the two)

  1. For the garlic mayo: Whisk together the egg yolks, mustard, salt and garlic. Slowly whisk in the oil bit by bit, then give it one nice last whisk and it should emulsify in to a nice thick garlic mayo.
  2. Mix together the chorizo, steak mince, onion, egg yolk, salt & pepper. Form in to burger patties.
  3. Fry patties in a little olive, turning to cook through. Meanwhile pop the bread baps into the oven for a few minutes to warm and very lightly toast.
  4. When the burgers are done place the sliced cheese on top to let them melt slightly.
  5. Spread one half of your bread with your garlic mayo, and the other with Ballymaloe relish. Pop the burgers in and top with your tomato, avocado, lettuce and enjoy!
Ready to Mix
Ready to Mix
Meaty Mix
Meaty Mix
Pretty Little Patties!
Pretty Little Patties!

 

Tasty Toppings
Tasty Toppings
Whisk in Oil
Whisk in Oil
Garlic Mayo
Garlic Mayo
The Assembly Line
The Assembly Line
These Are Not For The Fainthearted
These Are Not For The Fainthearted
Yum Yum
Yum Yum

Chorizo Hash

Schull Pier, West Cork
Schull Pier, West Cork
Schull, West Cork
Schull, West Cork

Weekends for me are all about brunch. I’ve said it before and I’ll say it again, breakfast is my favourite meal of the day. There is something great about starting your weekend with something fun and new to eat that hasn’t come from a cereal box. If I have to eat something quick like toast, I feel cheated out of one of life’s simple pleasures!

A new dish that I tried out last week was my Chorizo Hash. It was amazing, the smell of the frying potatoes and chorizo wafting through the house definitely would wake you up. Give it a go, it’s really easy takes about 25-30 minutes and you’ll be skipping out the door with a smile on your face, ready for the weekend. I think a nice hearty brunch like this is perfect before a long walk, like in Schull, West Cork above!

I Wish You Could Smell This
I Wish You Could Smell This

Ingredients (serves two):

120g chorizo sausage (I used Gubbeen’s chorizo… heaven!)

2 potatoes chopped into chunks

1 red pepper chopped

1 onion chopped finely

Handful of chopped scallions (optional)

1 garlic clove finely sliced

1 tomato chopped

1 heaped tsp smoked paprika

Salt & pepper

2 free-range eggs

  1. Chop potato into small cubes and place in pan of boiling hot water on a medium-high heat until soft (test this by pricking with knife… don’t overcook, you don’t want soggy potatoes!!) Remove cooked potato, drain and set aside.
  2. Finely slice the garlic and onion add to saucepan. Slice tomato, pepper and scallions and add to pan, stirring until soft. Add chopped chorizo and paprika and stir until cooked (around 2 minutes), then set vegetables & chorizo aside.
  3. Add the cooked potatoes to the frying pan. Season with salt & pepper and fry until golden and crispy around the edges.
  4. Return vegetables and chorizo to pan and cook on a low heat.
  5. Fry the two eggs. I find covering the frying pan with a lid ensures that the top of the eggs are cooked nicely too.
  6. Serve your hash with the egg on top!
Boil the Potato
Boil the Potato
The Hero Of This Dish
The Hero Of This Dish
Add Chorizo to Veg
Add Chorizo to Veg
Fry The Potato and Egg
Fry The Potato and Egg
Chorizo Potato Mix
Chorizo Potato Mix
90% There
90% There
Plated Up and Ready to Go!
Plated Up and Ready to Go!

Chorizo Baked Eggs

Chorizo Baked Eggs
Chorizo Baked Eggs
Break Into The Delicious Oozy Egg Yolk
Break Into The Delicious Oozy Egg Yolk
A Delicious Juicy Forkful
A Delicious Juicy Forkful
Chorizo, Egg, Tomato Sauce... I'm in heaven!
Chorizo, Egg, Tomato Sauce… I’m in heaven!

This recipe is inspired by a recipe I came across from Catherine Fulvio’s cookbook (Catherine’s Family Kitchen) which I’ve made countless times and tinkered around with as a result of experimenting and using what’s in my press. My dad got me the cookbook for Christmas, and while there are loads of good recipes in it, I cook this one most often as it is quick, easy and seriously tasty. Perfect for when you come home from work and you want something comforting to eat. I’ve also made it for a few friends and they all seem to like it too!

It’s essentially a bowl of baked tomato, chorizo, veggie goodness (almost stew-like in consistency), but with an egg cracked over the top and grilled. This is best eaten with crusty bread and you have to break through the nice yokey egg to get to the tomato chorizo mix at the bottom- so yum. While Catherine Fulvio used passata and vegetable stock, I simply blitz up a small punnet of cherry tomatoes with basil and add in whatever veggie bits I have handy. I also add in a little crème fraiche for a smooth finish and some tomato pesto for a little punch (but this is totally optional). It’s a good dish to use up leftovers by adding whatever veggies are in the fridge but you can put in or take out whatever you want. In the past I have added chopped courgette, aubergine, chickpeas etc. Don’t be put off by its slightly “rustic” appearance… I promise it is delicious!

Ingredients (serves two):

2 – 4 eggs (depending how hungry you are)

2 handfuls of cherry tomatoes

Pinch salt

Pinch cracked black pepper

Few sprigs of basil chopped

1 tbsp tomato pesto (optional)

2 tbsp creme fraiche

1 bunch scallions finely sliced

1 garlic clove chopped

1 handful spinach

1 red onion (finely chopped)

I garlic clove(finely chopped)

1 red pepper (chopped)

handful peas

small handful spinach

2 finger lengths of chorizo (chopped)

  1. Fry the chorizo in a large deep frying pan for a minute or two on a medium-high heat. Remove with a slotted spoon on to a plate.
  2. Add the scallions and garlic to the chorizo oil that is left in the pan and cook for 2 minutes.
  3. Blitz the tomatoes, basil, salt and pepper with a hand blender until you have a chunky sauce. Add this to the pan and cook for about 10 minutes until it has reduced a little.
  4. Add in spinach and cook for another minute until just wilted. Add back in the cooked chorizo to the mix.
  5. Transfer the mixture into two deep ovenproof bowls and make a well in the centre of each bowl. Crack an egg or two into the well in each bowl and throw under the grill fora few minutes to cook about 3-5 minutes depending how runny you like your yolk.
  6. Remove and serve with crusty, toasted and buttered bread. If you have any leftover basil handy you can sprinkle it on top- if not, it doesn’t really matter.
Sauce Ready To Go
Sauce Ready To Go
Make A Well In Your Sauce For The Eggs
Make A Well In Your Sauce For The Eggs
Add The Eggs And That's It
Add The Eggs And That’s It
Chorizo Baked Eggs Hot From The Oven
Chorizo Baked Eggs Hot From The Oven
This Calls For Sourdough
This Calls For Sourdough