Tag Archives: chorizo

Things I have been cooking lately #162: Chorizo and spring onion Spanish omelette

I decided to make this Spanish omelette because we had some leftover over new potatoes that I had boiled the night before and I didn’t want them to go to waste. Plus eggs are great for gestational diabetes and let’s face it, I love chorizo so I put it with everything. I had this for my lunch but it’s one of those meals you could have at any time of the day. It’s also delicious both hot and cold and keeps really well.

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Things I have been cooking lately #156: Spicy halloumi bake

One of the nice things about having gestational diabetes (look at me finding silver linings) is that you get to eat a LOT of cheese and I love cheese. All the cheese. All the time. Halloumi is one of my favourite cheeses and great for pairing and being the star of the show in GD friendly recipes. This was a big hit with both Mr O and N, who lives with us at the moment. It packs a real flavour wallop and is quick and easy to make.

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Things I have been cooking lately #152: Chicken with chorizo and mozzarella

Recently a South London chap called Joe Wicks has become a bit of a diet and exercise sensation in the UK. He advocates a programme of easy, highly nutritious large portion recipes that you can make quickly along with high intensity workouts that you can do in fifteen minutes (he is also more than a little bit dishy). When Mr O put me onto him I was already most of the way through my weight loss programme, which was working for me but I really like his approach and was thinking about trying it out… but then I almost immediately got pregnant and the workouts were too high intensity for me.

Joe, also known as The Body Coach, released a recipe book called Lean in 15 in December and I bought a copy for Mr O as a gift. The book has two sections, one of low carb recipes for non-workout days and a higher carb section to fuel workout days.

With the diet I have to follow to keep my gestational diabetes under control the low carb recipes are perfect so I have been experimenting with this section of the book. This was the first recipe I tried,  I did modify the recipe a bit to make enough for 4 people and of course I added my own secret ingredient but it was epic. Thanks, Joe!

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Things I have been cooking lately #149: Mediterranean vegetable and chorizo tagliatelle

Our flatmate calls this “cupboard pasta” because when I invented it it was based on whatever I could find lurking in our fridge and cupboards that needed using up. It turned out to really tasty so I have subsequently bought the ingredients and made it on purpose. Try it out and see what you think.

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Things I have been cooking lately #133: Mr O’s Mega Brunch

Mr O is a bit obsessed with brunch. It’s basically his favourite meal. I think mostly because he gets to have a lie-in and still eat eggs. After we go out for brunch but it’s hard to keep me out of the kitchen and I have now perfected my own tasty brunch dish featuring eggs, chorizo, avocado and mushrooms and Mr O loves it!

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Things I have been cooking lately #81: Chorizo quesedillas with tomato and corn salsa

I doubt that any of my attempts to make Mexican food are in any way authentic but they certainly are tasty and these quesedillas are in no way different.

Chorizo quesedillas with tomato and corn salsa

Adapted from Hello Fresh

1 potato
1/3 cup chorizo, diced
4 flour tortillas
1/2 cup cheese
1 tin black beans
1 small tin sweetcorn
1 large red chilli
1 medium onion
1 large tomato
1 tablespoon smoked paprika
1 large bunch coriander
1 lime
Salt
Pepper
Olive oil

Peel the potato and cut into 1cm cubes. Cook in salted boiling water for 10 minutes until soft.

While the potatoes are cooking finely chop the onion and the chilli (if you don’t want it super hot,  discard the seeds). Roughly chop the coriander. Cut the tomato in half and remove the seeds.

Heat one tablespoon of olive oil in a large saucepan. Add all but one tablespoon of the onion, 3/4 of the chillli and all the chorizo. Cook over a medium heat for 5 minutes. Add the smoked paprika and cook for 1 minute longer.

Drain the potatoes but keep aside a tablespoon of the cooking water. Drain and rinse the black beans and add to the chorizo pan with the potatoes and the reserved cooking water. Season to taste with salt and pepper and stir in half the coriander. Remove from the heat.

Lay out the tortillas and divide the potato and chorizo mixture between them spreading on one side of the tortilla only. Grate over the cheese and fold over the tortillas to make half moons.

Heat a large frying pan with 1 tablespoon of olive oil and then fry the tortillas one at a time until they are golden brown on both sides.

To make the salsa, drain the corn and mix together with the diced tomato and remaining onion,  chilli,  tomato and coriander. Squeeze over the juice of half the lime, season with salt and pepper and mix well. Serve with the quesedillas and wedges from tge other half of the lime.

Serves 2 – 4, greed depending

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Things I have been cooking lately #78: Chorizo and squid with couscous

This is another one of Jamie’s 15 Minute Meals. This time I decided to to go bold and attempt to cook something I have never made before – squid. Not knowing very much about squid, I didn’t think to ask for it to be gutted and cleaned by the fishmonger… meaning I had to do it myself. It wasn’t too complicated. You just cut off the tentacles and then pull out the ball of guts in the middle and rinse the whole thing out. If you are going to clean your own squid I would highly recommend wearing rubber gloves while you do it otherwise you are likely to end up with stinky squid hands for a couple of days after… trust me. I know…

Chorizo and squid with couscous

2 spring onions, trimmed
50g baby spinach1/2 a bunch of fresh mint
150g couscous
1 lemon
200g baby squid, gutted and cleaned
80g chorizo, sliced
1 red pepper, sliced and deseeded
1/2 tablespoon runny honey
Balsamic vinegar
1 clove of garlic, crushed
A handful of black olives
50g feta cheese
1 heaped tablespoon harissa paste
100ml fat free natural yoghurt
Olive oil
Salt
Pepper

Boil your kettle and put a large pan over a high heat. Put the spring onions, mint and the leafy top part of the mint in your food processor with a pinch of salt and pepper and blitz until fine. Remove the blade, add the couscous and 1 cup of boiling water. Put the lid on the processor and set aside.

Cut open the squid tubes and using a dinner knife, lightly score the inside in 1/2cm crisscrosses. Then slice into 1cm strips with a sharp knife and roughly slice the tentacles.

Put the chorizo in the pan with 1 tablespoon of olive oil. Add the peppers and cook for about 4 minutes. Then add the squid, the honey and a splash of vinegar. Add the garlic and the olives and cook for a couple more minutes. Be careful not to overcook because the squid will turn to rubber if it’s cooked for a minute too long.

Drain and then fluff up the couscous. Mix in the juice of half a lemon and tip onto a big platter. Spoon over the squid, peppers and chorizo over the couscous. Crumble over the feta along with the remaining mint leaves. Put the yoghurt in a small bowl and ripple through the harissa paste. Serve with the couscous.

Serves 2 as a main or 4 as a starter

squid and chorizo

Things I have been cooking lately #77: Sweet potato and chorizo salad

I am a massive fan of sweet potatoes in every possible incarnation – baked, roasted, fried, mashed… I cannot get enough of their sweet, yet earthy flavour. I think this warm salad makes the best of the salty feta and chorizo and the sweetness of the potatoes… and it’s delicious, quick and hearty.

Sweet potato and chorizo salad

500g sweet potatoes, peeled and cubed
2 tablespoons of olive oil
1 teaspoon of dried rosemary
1/2 teaspoon smoked paprika
100g sliced chorizo3 tablespoons of balsamic vinegar
200g baby spinach
1/2 cup pitted black olives, cut in half
100g feta cheese
Salt
Pepper

Preheat your oven to 180 C. Put the sweet potato cubes in a roasting tray and drizzle with the olive oil. Then sprinkle over the rosemary, smoked paprika and a little salt and pepper. Roast for 15 minutes.

Then add the chorizo and and roast for 15 more minutes. Then drizzle over the balsamic vinegar and return to the oven for five more minutes.

Make a bed of spinach leaves on an attractive platter. Spread the sweet potatoes and chorizo over the spinach, followed by the feta and the olives and then drizzle with the juices of the roasting pan.

Serves 2 as a main or 4 as a starter

sweet potato salad