Tag Archives: chorizo

Cheesy Chorizo and Potato Bake

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Chorizo and potato bake

Recently my friend Ruth and I have found ourselves sitting together in the stands at basketball a couple of afternoons a week, watching our boys play and getting to know each other while talking food, kids, faith and life in general. She recently shared a couple of recipes with me, the first of which was this lovely Spanish take on the old Potato Bake. Our whole family really liked it as a main meal, though my husband enjoyed pairing it with leftover pulled pork for lunch for a number of days afterward as well. Chorizos are frequently on half-priced special at the Woolworth’s deli, and when they are I tend to buy lots at once and freeze them in pairs, which makes each bundle about 200g, just the amount needed for this recipe. Even when using full-priced Chorizo this yummy dinner costs less than $10 to make and serves 6, even more when serving as a side dish. Thanks for sharing this lovely wintery recipe, Ruth.

• 1 tablespoon olive oil

• 200g chorizo sausage, sliced

• 1 red onion, sliced

• 1 red capsicum

• 1 kg potatoes, unpeeled, thinly sliced

• 1 cup cream

• 200g grated cheese – any is fine, but Gouda, Edam or Cheddar work well

• salt and pepper to taste

• Paprika, for sprinkling

1. Heat oil in a fry pan and fry chorizo, onion and capsicum together until golden and soft.

2. Overlap half the potato slices in the base of a large quiche or lasagna dish.

3. Layer with half the chorizo mixture, half the cream and half the cheese. Season with salt and pepper.

4. Repeat layers with all ingredients except other half of the cheese.

5. Cover with foil and bake at 200°C for 45 minutes, until potatoes are tender.

6. Remove foil, sprinkle with remaining cheese and bake a further 30 minutes until golden brown.

7. Serve sprinkled with paprika if desired.

Chorizo Pasta with Tomatoes and Veg

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chorizo pasta with tomoatoes and veg

chorizo pasta in pot

Pasta has to be one of the easiest and cheapest things in the world to make. As is the case for many of us I’m sure, pasta dishes in my kitchen are rarely based on a recipe but on whatever happens to be in my cupboard and rapidly going off in the bottom of my fridge. This was the case one weekday a few months ago, coming home from a long afternoon of after school sport. The freezer yielded a chorizo or two and everything was tossed in to make this simple dinner that the whole family enjoyed. If you decided to make this, do make any exchanges that take your fancy: passata can be replaced with any variety pesto and chorizo with bacon or chicken – use whatever floats your boat. I’ve costed this recipe at $13 using Woolworth’s prices, but I do find it much cheaper when I shop at my local grocer instead. Serves 6.

  • 130g chorizo, diced finely (approximately 2 sausages)
  • 1 teaspoon minced garlic or 2 cloves, freshly crushed
  • a drizzle of olive oil
  • half a bag of mushrooms, peeled and sliced, stems and all
  • 1 medium capsicum
  • 60 gram bag baby spinach
  • 500g pasta (whatever you prefer)
  • 1/2 700g jar of passata (I use homebrand)
  • shavings of fresh parmesan
  1. Get a large pot of water boiling for the pasta and add the uncooked pasta as soon as water is rapidly boiling. Keep checking and stirring so pasta doesn’t stick to the bottom of the pot.
  2. In a large frypan gently fry up the diced chorizo and garlic with the olive oil
  3. When pasta is close to al dente, add mushrooms and capsicum to the frypan with the chorizo. Continue frying until just soft.
  4. Drain pasta, turn back into the pot, add the chorizo and vegetable mix, the bag of baby spinach and the passata. Toss until combined well and spinach has wilted.
  5. Serve immediately and top each offering with shavings of parmesan cheese. Enjoy!

Chorizo Pilaf

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Boredom with cooking drove me to trawl through the budget section of taste.com today and this three step, all-in-one dish caught my attention in the process. The flavours appealed to me lots: onion, garlic, chilli, cumin and paprika, and the effort level was just right for how tired I was feeling! Sausages of any kind go down a treat with my kids so I decided to give this a try – and I’m glad I did. The kids came back for seconds and the spicy – but not too spicy -flavours warmed us all up just as the evening started to chill. While the original recipe calls for six chorizo sausages, I thought this was a little over the top – four is plenty and you could even get away with three. If spicy food isn’t so much for you, simply halve the amount of chilli listed below. This yummy, simple and cheap recipe costs less than $10 and serves 6. Serve with steamed greens or a side salad.

  • 2 tablespoons olive oil
  • 4 chorizo sausages, sliced
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded, sliced
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 2 cups basmati rice
  • 4 cups chicken stock (I use powdered)
  • 1/2 cup flat-leaf parsley leaves, chopped (if you have it)
  1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Cut into circles and drain on paper towels.
  2. Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.
  3. Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.

Donna Hay’s Spiced Chicken & Chorizo Couscous

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Thankfulness and relief fill my heart whenever I stumble over a recipe like this one. Donna Hay’s Spiced Chicken & Chorizo Couscous from No Time to Cook proved to be delightfully fast to make in just one pan, flavoursome and inexpensive to make. My kids ate stacks of it, asking for more long past their usual limit and it was so simply done that I was able to talk on the phone at length while making it, which happens so rarely in my household in this stage of life. A few comments about Chorizo: I’ve noticed they regularly come on special for half price at the deli at my local Woolworth’s about once every two months, so I tend to buy up then and freeze them in small quantities for meals like these. Even so, this tasty crowd pleasing dinner, which serves 6-8 costs no more than $14 to make.

  • 1 onion, coarsely chopped
  • 2 x chicken breasts (400g total)
  • 2 x Chorizo sausages, sliced thinly into half moon shapes
  • 1 teaspoon chilli flakes
  • 4 cloves garlic, peeled and thinly sliced
  • 2 (500g) cups instant couscous (generic brands are fine)
  • 2 (500ml) cups chicken stock (I used powdered, reconstituted with water)
  • 1 cup (250ml) water
  • 100g fresh baby spinach
  • 1 cup pitted Kalamata olives (optional – leave out to reduce cost if necessary. I’ve done this before and it’s still very yummy)
  1. Place onion, chicken, chorizo, chilli and garlic into a non-stick frying pan over medium-high heat and cook for 5-6 minutes or until chicken is browned.
  2. Add couscous, stock and water to the pan, cover and simmer over low heat for 2 minutes or until couscous is tender. Stir spinach and olives through couscous mixture and serve immediately.

Stephanie Alexander’s Homemade Pesto with Pasta and Chorizo

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I am a big fan of stir-through pasta sauces and regularly use store-bought ones for ease of use and lowering stress when it comes to meal times and hospitality. There are some really great tasting ones out there and I heartily encourage their use if it means making hospitality easier. Having said that, the recipe that follows for home-made basil pesto is just so easy and yummy that I had to share it with you. The bright green and powerfully flavoured pesto that results is worlds apart from its perfectly-fine supermarket counterparts. This Stephanie Alexander recipe is one that I’ve cherished for many years because of its taste, ease, affordability and versatility: make it ahead of time and store in fridge for a later use, such as a main pasta dish or on sandwiches or even as a dip with crackers and cheese. My favourite way to use it tossed through hot spirals of pasta with pan-fried chorizo cut into half-moon shapes with chunks of fresh capsicum. The quantities that follow make 250g of pesto and the photo above is a double quantity in a 500g jar. Depending on where you source your basil from, this little jar of basil bliss will set you back around $4.

  • 1 cup firmly packed basil leaves
  • ½ cup extra virgin olive oil, plus extra to seal
  • ¼ cups pine nuts
  • 2 cloves garlic, crushed
  • Sea salt
  • 60 grams parmesan, grated
  1. Put basil leaves, olive oil, pine nuts, garlic and salt in a blender or food processor and blend/process until smooth. Stop the machine once or twice and scrape down the sides with a spatula. Remove cutting blade and change blade to a fine grate. Put parmesan through the processor into the bowl on top of the basil mixture. Remove blade and mix well (or grate cheese with a grater and add to basil mixture and mix well).
  2. Spoon pesto into a clean and dry 250 ml-capacity screw-top jar. Press down with the back of a spoon to ensure there are no air pockets and seal with a film of olive oil. Store in the refrigerator.