I caught an episode of Nigel Slater’s Simple Suppers and he made a Chorizo and Bean soup. I have a lot of time Nigel as he’s a home cook not a chef. Most of his recipes are easy and can easily be adapted to suit your own taste. The following recipe is based on his recipe, a lot of the ingredients are the same but I’ve adapted it for our family taste.
I left out celery as I’m not keen on it cooked so used a red pepper instead. I used tinned tomatoes rather than fresh. I also used mixed beans rather than cannelloni beans. The beans I used have been in the back of the cupboard for a while, mixed bean salad which I drained off. I would also have used mixed beans in chilli sauce that you can buy in any of the large supermarkets.
Oh and I cooked in the slow cooker!! You can cook it on the stove top for 1 to 2 hours.
For 4 big servings as a main course or supper.
2 onions – peeled and diced
150g carrots peeled and diced
1 red pepper – deseeded and diced
1 tin mixed beans
100g Chorizo cut into chunks
1 tin chopped tomatoes
teaspoon of dried oregano
1 pint hot water
pepper to taste
few sprigs of fresh basil (optional)
Chorizo and Bean Supper Soup
Really easy – sling everything except the basil into the slow cooker.
Turn onto high for about 4 hours or until the carrots are tender.
Serving Paella at our house is difficult. I love a good paella and love seafood, hubby likes paella but not the seafood kind. YES I know paella is a seafood dish but he always opts for the meat version if we are on holiday.
The best one I’ve ever had was at AYO’s in Nerja, Spain. The restaurant is on the beach and when we went there in November 2001 they only served Paella and only opened at lunch time! Along with crusty bread, salad and a beer or wine or three it was the perfect lunch. It suited hubby too as the Paella had chicken and pork as well as lots of seafood.
When my youngest son still lived at home I used to make us a paella for supper when hubby was working nights. Huge plates of rice, veg and mixed seafood – perfect.
So now he’s left home and it’s just me and hubby I have to compromise.. so here’s my meaty version of paella. I serve it with a salad and a toasted tortilla wraps.
To ring changes try adding peas / sweetcorn or of course you could add some seafood!!
Ingredients: Serves 2
3 oz / 60g Chorizo
1 chicken breast
1 red or green bell pepper – diced
1 medium onion – diced
1 clove garlic – crushed
half pint / 275ml hot chicken stock
quarter pint / 150 ml white wine
half teaspoon turmeric
5 ounces / 150g paella or arborio rice
Salt and pepper
chopped parsley – for decoration
Remove the casing from the chorizo (you don’t have to but I prefer to remove it). Cut in half length ways and slice each half.
Cube the chicken
Heat a couple of teaspoons of oil in a heavy based saute pan (fry pan) and gently fry the chicken and chorizo until the chicken is just beginning to colour. Remove from the pan leaving behind any oil.
fry onion and pepper in remaining oil until onion is transparent.
Add garlic and turmeric and fry for a minute.
Add the rice and stir for a minute to coat with the oil.
Add chorizo and chicken back to the pan.
Pour in the wine and bring to the boil.
Pour in hot stock bring back to boil.
Simmer gently for 15 to 20 minutes stirring every few minutes with a fork.
If the mixture is getting too dry add a little more hot stock or hot water.
When the rice is just tender and the liquid has nearly all been absorbed check for seasoning. Add salt and pepper if needed.
I experimented with this one for an entry to a competition to win a break in Barcelona. You have to make up a Tapas dish and thought this may have been suitable but I wasn’t happy with the look of the finished dish.
It was pretty tasty so I’m sharing the recipe with you – It’s an orginal recipe from my head!
For 2 persons or 4 as a Tapas.
5 medium or large eggs
chorizo – take off the outer casing and slice or chop (for amount see picture)
half green pepper sliced (any colour you like or have!)
half a medium onion sliced
3 or 4 mushrooms (i used chestnut but white button are fine)
handful of green beans cut in half and cooked until just tender
oil for frying
salt and pepper to taste
Heat a little oil in a small frying pan – don’t use a large one as the end result be too thin.
Fry the onion until transparent
Add the peppers, mushrooms and chorizo and fry for another 3/4 minutes.
Add the cooked beans and stir to combine.
Break eggs into a bowl and beat lightly to break the yolks. Season with salt and pepper.
Pour over the chorizo and vegetable mixture and stir gently until just setting. You don’t want it to scramble – just move it about to form an omelette.
Leave it to cook for 2/3 mins over a low heat. You should be able to see a light brown crust underneath if you lift it with a spatula. The top should be moist but not runny.
Gently fold in half and turn out onto a plate.
Cut in half or quarters and serve with salad and crusty bread.
Pork, Chorizo and Apple Casserole – Slow Cooker recipe
This is an all new made up recipe today. I usually cook pork and apple but had some chorizo in the fridge so decided to add that and make it a bit spicy. This recipe is for a slow cooker but you could just as easily put in the oven.
This will serve 4.
Serve with mashed potato, noodles, cous cous or rice along with any vegetables you like. You could try my Dauphinoise Potato.
500g Pork leg or shoulder cubed
100g large mushrooms – sliced (optional)
1tsp French Mustard
1tsp dried sage
568ml (1 pint)Vegetable or Chicken Stock
Salt and Pepper
Cut the Chorizo length ways and remove the outer casing. Cut each half into thin slices.
Pour a little oil into a frying pan and fry the pork until just beginning to brown. Transfer to slow cooker.
Quarter and peel the apples. Slice each quarter thickly and toss into the slow cooker.
Slice mushrooms (if using) and add to the slow cooker
Place the onions and chorizo into the frying pan and cook over a medium heat until the onion is transparent.
Add the paprika and cook for a further minute.
Pour in the stock, stir to deglaze the pan and bring to the boil.
Stir in the mustard and sage, season well with pepper. (I don’t add salt at this point, I wait until the last hour and adjust seasoning then)
Pour carefully into the slow cooker and give it a good stir.
Place lid on the slow cooker and turn to LOW setting.
You can give it a stir every couple of hours.
After 5 hours stir and taste, adjust seasoning to suit. If you want a thicker gravy you can add a teaspoon of cornflour slaked in a little cold water and stir in or stir in some gravy granules.
Cook for another hour and serve.
I was really pleased with how this turned out. The spicyness of the chorizo and paprika mellowed by the end of cooking. The sage remained just a background flavour. The apple keeps it tasting light and fresh.
Frying off the Pork:
Frying off the onion and chorizo:
The finished dish – served with a baked potato.
(This is also my official 67/366 #Project366 photo)