Tag Archives: gubbeen 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

Chorizo Beans on Toast

My Chorizo Beans on Toast
My Chorizo Beans on Toast
Gone Before You Know It
Gone Before You Know It

I wrote this post from my bed surrounded by Kleenex. All the crazy weather this past week has created army of flu infected zombies like myself. As it turns out waiting 45 minutes in the freezing cold and rain for the Cork Dublin bus can induce the flu. As it also turns out, going for a run in the rain the next day won’t help matters either… who knew? I should have known from the ominous grey wet weather when setting out on Saturday morning, but it has become a ritual when I’m home to go for a quick run around the Marina in Blackrock. Alas, as a result I have spent the last 4 days in hibernation drinking hot drinks and eating comforting tasty food.

Yesterday I made chorizo beans on toast for lunch, and it was mighty. Just what the doctor ordered. Beans are so comforting and tasty, and posh beans are popping up in cafes everywhere. I loved the addition of chorizo  because it gave the beans some extra flavour, but any chopped sausages, smoky or streaky bacon, or any leftover meat torn up would make a nice addition. Nice bread makes a difference too, I had some leftover Arbutus Rye which was delicious. Arbutus Bread company is an amazing Irish bread company, run by Declan Ryan who used to run the Arbutus Lodge Cork, in fact he was the first Irish chef to receive a Michelin Star. His breads are amazing, and much loved in Cork. You can get them outside of Cork too though, so definitely have a look out for them. Enjoy your beans!

The Marina, Blackrock, Cork
The Marina, Blackrock, Cork
The Marina, Blackrock Cork
The Marina, Blackrock Cork
Pretty but Freezing
Pretty but Freezing
At This Point in Desperate Need Of Beans
At This Point in Desperate Need Of Beans

Ingredients (serves 4):

2 cans butter beans (or other type of beans)

1 tin chopped tomatoes

200g chorizo chopped (Gubbeen is my favourite, but any will do)

1 handful cherry tomatoes slighted lengthways

1 slice rye bread per person (or whatever bread)

1 tsp honey

1 tsp salt

1/2 to 1 tsp ground nutmeg

1/2 tsp mixed allspice

1/2 to 1 tsp cracked black pepper

2 tsp smoked paprika

1 tsp chilli flakes

1. Fry chorizo in a pan lightly, then remove and set aside.

2. Add the tin of chopped tomatoes and beans to the pan you used for the chorizo. (The chorizo oil in the pan will add to the flavour)

3.  Add all spices, honey, salt, pepper and tomatoes to pot and reduce. Season to taste, it may need generous extra seasoning so don’t be shy.

4. Toast bread. When sauce is reduced, and it has been seasoned to taste, then serve on the toasted bread and top with the chorizo.

Fry Chorizo Lightly
Fry Chorizo Lightly
Heat Beans and Tomato Sauce
Heat Beans and Tomato Sauce
Add Tomatoes, Season and Simmer
Add Tomatoes, Season and Simmer
Add Spices to Taste and Reduce
Add Spices to Taste and Reduce
Chorizo Beans on Toast
Chorizo Beans on Toast
Lunch Time
Lunch Time
Delicious Sexy Beans
Delicious Sexy Beans