1、Chorizo with celeriac remoulade

These elegant meaty canapés combine salty slices of chorizo with a creamy celeriac and mayonnaise filling - great for parties

Chorizo with celeriac remoulade recipe

Ingredients

Method

This can be made a day ahead and chilled. To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.
https://www.truecookbook.com/recipe/chorizo-with-celeriac-remoulade-7683/

2、Aubergine, prawn & chorizo salad with preserved lemon dressing

Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
Aubergine, prawn & chorizo salad with preserved lemon dressing recipe

Ingredients

  • 2 aubergines, sliced into 1cm rounds
  • 6 tbsp olive oil, plus a drizzle for the prawns
  • 140g raw prawn, deveined
  • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
  • 400g can chickpea, drained and rinsed
  • ½ red onion, finely sliced
  • 100g baby spinach
  • large handful parsley, chopped
  • ½ garlic clove, crushed
  • 2 tbsp olive oil
  • juice and zest 1 lemon
  • ¼ tsp ground cumin
  • 2 tsp clear honey
  • 2 small preserved lemons, flesh removed and rind thinly sliced

Method

  1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
  2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
  3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
  4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

3、Baked cod with a chorizo crumb & lemon aïoli

White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod
Baked cod with a chorizo crumb & lemon aïoli recipe

Ingredients

Method

  1. Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
  2. Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
  3. Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
  4. When you’re ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

4、Spanish eggs with chorizo & peppers

You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Spanish eggs with chorizo & peppers recipe

Ingredients

Method

  1. Steam the potatoes for 15-20 mins or until cooked.
  2. Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
  3. Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
  4. Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

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