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Post by braided-rug on Jan 26, 2007 18:31:47 GMT 10
I find chorizos very economical, and delicious. Baked tortillaDegree of difficulty: Low You need: 400g potatoes, preferably waxy variety such as Desiree 1 tablespoon olive oil 2 onions, finely sliced 2 chorizo sausages, sliced 1/3 cup finely chopped parsley 8 eggs sea salt freshly ground pepper Method: 1. Pre-heat oven to 160deg.C. Line a 25cm shallow ovenproof dish with baking paper. 2. Peel potatoes and cut into 1.5cm dice. Heat oil in a pan and sauté the potatoes until they have softened and are light golden – this will take about 15-20 minutes. Remove potatoes and place in large mixing bowl. 3. Saute onions until transparent, adding a little more oil if necessary. Remove and add to the potatoes. Cook sliced chorizo until the slices are tinged brown and remove with a slotted spoon and add to the potatoes with the parsley. Discard the chorizo fat. 4. In a separate bowl lightly beat the eggs and add to the potato mixture with the salt and pepper. Pour mixture into prepared dish and bake for about 25 minutes or until the top of the tortilla is pale golden and the centre is almost set – it will continue to cook for a short time after being removed from the oven. Leave the tortilla for 20 minutes before cutting into wedges for serving. From: www.abc.net.au/brisbane/stories/s1590801.htm |
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Post by braided-rug on Jan 26, 2007 18:36:32 GMT 10
I'm sure this recipe could be simplified or adapted. Paella a la Valenciana
For 6 People Ingredients: 6 cups of Chicken Broth ½ tsp Syren saffron threads – crumbled 1 small whole onion 4 boneless chicken breasts cut into small strips Salt to Taste ½ cup of Olive Oil 250g boneless pork – diced 125g Chorizo, cut into ½ cm slices 125g Cured Ham (Jamon Serrano) 8 Shallots or 2 medium Onions 4 Garlic cloves – minced 1 red bell pepper – seeded and diced 500g medium Green Prawns 100 Clams – chopped 3 cups Bomba or Bahia rice 5 Tbs chopped Parsley ½ cup of White wine 1 Tbs Lemon Juice 1 ½ cups Green Peas Freshly ground black pepper to taste 8 Mussels in the shell Method Heat broth with saffron and whole onion, cover, reduce heat and simmer for 15 mins. Remove onion and measure broth, you need 5 ½ cups. Sprinkle salt over cut chicken and set aside. Preheat oven to 200 degrees Celsius. Heat oil in paella pan, add pork and fry over high heat until golden. Add chorizo, ham and chicken strips and stir-fry for about 10 mins. Add chopped onions or shallots, garlic and bell pepper. Sauté until onion is wilted. Add prawns and chopped clams. Add rice and stir to coat well with pan juices. Sprinkle in parsley. Stir in boiling hot broth, wine, lemon juice and peas. Season with salt and pepper. Bring to the boil and cook for 7 mins. Place uncooked mussels over rice so that the shells will open facing up. Place in oven and bake uncovered until rice is cooked, about 10-12 mins. If liquid has not been fully absorbed, place over high heat for 1-2 mins without stirring. Cover with foil and let it rest for 10 minutes before serving. If not using oven, leave on low to medium heat for about 20 mins until rice is cooked. Cover with damp tea towel and let it rest for 10 mins. From: www.nomadfeasts.com.au/content/view/27/45/ |
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Post by braided-rug on Jan 27, 2007 19:42:37 GMT 10
Hot potato and chorizo saladINGREDIENTS 1 punnet of potatoes, boiled, cooled and sliced 1 pack chorizo salami, sliced in strips 1 red onion, sliced 1 clove garlic, crushed 1 red pepper, sliced in thin strips For dressing: 1 teaspoon mustard 1 teaspoon honey 2 tablespoons sherry vinegar 3 tablespoons olive oil Salt to taste Whisk ingredients together. METHOD For salad: Heat oil in a large frying pan or wok until hot and add the potatoes and fry for 2 minutes. Add chorizo, onions and garlic. Cook until potatoes are golden. Add peppers and cook for one minute. Add dressing and warm through. Adapted from: www.bbc.co.uk/northernireland/autumn/recipes/chorizo.shtmlWe had this tonight instead of chorizo and potato tacos.
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Post by braided-rug on Feb 7, 2007 16:00:26 GMT 10
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Post by braided-rug on Feb 11, 2007 14:32:54 GMT 10
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Post by braided-rug on Mar 22, 2007 10:56:34 GMT 10
Livebait Paellaas heard on the 774 Drive Programme, with guest Cath Claringbold. Degree of difficulty: Medium You need: 8 King prawns, peeled 2 Spanish onions, finely chopped 1 green capsicum, large dice 4 cloves of garlic, finely chopped Sliced choritzo sausage ½tsp fennel seeds Pinch of saffron threads ½tsp smoked paprika 800mls chicken stock 80mls white wine 250g paella rice Freshly chopped continental parsley salt and freshly ground black pepper Lemon wedges 28cm Paella pan Method: Place the paella pan over heat and throw in a handful of sausage. The sausage will release some of it own oil and colour slightly. Add the prawns and fry briefly, but do not cook all the way through. Remove the prawns and sausage and set aside. Add a little olive oil to the pan and fry the onions and capsicum. Cook for 15 to 20 minutes, stirring frequently. Add the garlic and fennel seeds and cook until the vegetable are sweet and completely soft. In a saucepan bring the chicken stock and the saffron to the boil. Add the rice to the pan and mix well. Increase the heat and add the white wine, followed by the hot stock. Add the smoked paprika and season well with salt and pepper. From this point on do not stir the rice, just gently shake the pan from time to time to stop the rice from catching. Turn the heat down to a simmer and cook for approximately 15 minutes, then add the sausage and prawns back to the pan and allow to cook until the liquid has evaporated and the rice is almost cooked. Cover the pan tightly will foil and let it rest for about 5 minutes before serving. Serving Suggestion: To serve, sprinkle with loads of freshly chopped parsely and lemon and wedges. From: www.abc.net.au/melbourne/stories/s644609.htm
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Post by braided-rug on Apr 2, 2007 15:40:26 GMT 10
Spicy Tomato Tortellini
1 x 625g pkt spinach and ricotta tortellini
1 tablespoon olive oil
2 chorizo sausages, thinly sliced
1 small brown onion, coarsely chopped
1 garlic clove, crushed
125g (1/2 cup) light sour cream
1 tablespoon tomato paste
125ml (1/2 cup) chicken stock
60g (3/4 cup) shredded parmesan
40g (1/4 cup) pitted kalamata olives, halved
2 tablespoons chopped fresh continental parsley
Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chorizo and cook for 5 minutes each side or until cooked. Transfer to a plate and cover.
Add the remaining oil to the pan. Add garlic and onion, and cook, stirring for 4-5 minutes or until soft. Stir in the sour cream and tomato paste. Gradually add the stock, stirring constantly until combine.
Thickly slice the chorizo. Add to pasta with onion mixture and combine. Add pitted olives, and parsley. Divide among serving bowls and sprinkle with parmesan. Season with pepper to serve.
From April 2007 Australian Good Taste magazine.
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Post by braided-rug on Apr 9, 2007 20:00:59 GMT 10
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