Chicken & Chorizo Pie

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Make 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!

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Prawn & Chorizo Rice

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Make 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!

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Spicy Sausage & Chorizo Penne

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Make 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.

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Sausage & Chorizo Goulash

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Make 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!

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

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Make 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!

 

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Seafood & Chorizo Spaghetti

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Make 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!

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Spicy Chorizo Penne

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Make Spicy Chorizo Penne

Spicy Chorizo Penne

This is a very quick and easy to make pasta dish with chorizo, tomatoes, “just add wine*”, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

300g chorizo, sliced

3-4 kashmiri chillies

3 cloves of garlic, peeled

1 x sachet of “Just add Wine”* or 175ml 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 oz penne pasta

Parmesan cheese to serve

Method

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

2.  Meanwhile blitz the chillies and garlic in a blender and add to the chorizo, fry for 1-2 minutes.  Add a sachet of “just add wine*” 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 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.  Enjoy!

·       *  “Just Add Wine” is a sachet which is the equivalent of 175ml red wine.  You can purchase Just Add Wine at Sainsbury’s or online at http://www.thesurreycook.co.uk/ A definite must have for every store cupboard.

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Chicken, Chorizo & Prawn Jambalaya

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Make Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4

Prep time: 20-30 minutes

Cooking time: 35 minutes

Ingredients

1tbsp olive oil

225g chorizo, roughly chopped

300g chicken breasts, cut into strips

50g butter

2 onion, roughly chopped

4 cloves garlic, roughly chopped

2 large red chilli, finely chopped

1 – 2 tsp jerk or Cajun seasoning

1 tsp ground cumin

1 tsp paprika

2 red pepper, seeds removed & roughly chopped

300g easy cook basmati rice

800ml water

½ tsp saffron strands, soaked in 1 tsp warm water

250g large raw king prawns, head and shell removed, deveined

Salt & freshly ground pepper

To Serve

Sour Cream

Method

1.    Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.

2.    Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.

3.     Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.

4.    Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.

5.    Add the rice and stir well so that it is coated in all the spices.  Add the water, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.

6.     Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.    Serve on warmed plates, with a good dollop of sour cream - enjoy!

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Spaghetti with Prawns, Chorizo & Rocket

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Make Spaghetti with Prawns, Chorizo & Rocket

Spaghetti with Prawns, Chorizo & Rocket

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

Serves 2

Preparation time: 10 minutes

Cooking time: 10 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

25g butter

2 large handfuls of rocket

Freshly ground pepper & salt

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 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!

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