Tag Archives: chorizo

Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

A new product, especially from a local artisan producer, is one of the things I find very exciting and I am always compelled to buy the product to support the producer. However, on this occasion I cannot take credit as I was not the one doing the shopping. For various
reasons, JR has been on shopping duty lately and when he arrived home with uncured/raw chorizo from Holly Bacon the other day I knew all the years of teaching him to shop and look out for new products had not been wasted. I did have to ring Holly Bacon to get the low-down on the these lovely sausages as JR wasn’t sure what they were, but that was easy so I’m not complaining.

While we have several local producers who make chorizo they make cured chorizo (which I also love), but I am thrilled to see this new product as it can be used in such different ways and one way, often used for various European sausages, is to remove the casing and crumble the meat and then to use as we would mince, but, of course, so much more tasty. The chorizo that Holly Bacon is making are well spiced, but not overly hot so make them perfect for a family meal.

Spicy Sausage, Potato & Spinach Skillet Dinner

This one pan meal relies on the seasoning of the sausage to give the dish its flavour – if unsure of the flavour of the sausage cut off a small piece and cook in a hot frying pan or the microwave and taste. I also use this trick to test the seasoning of meatloaf and meatballs.

The sausages I used are gluten-free, but check the ones you are using, if this is a concern for you.

Serves 4

500g uncured/raw spicy sausages of your choice – I used uncured/raw chorizo sausage
olive oil
500g small potatoes
½ cup white wine
400g can diced tomatoes
1 bunch spinach, leaves shredded

1              Remove casings from sausages and crumbled meat. Boil, steam or microwave potatoes until just tender and cut into bite-sized pieces.

2              Heat a large frying pan over a medium heat, add a splash of oil, then sausage meat and cook, tossing and breaking up for 4-5 minutes or until sausage is cooked and starts to brown. Remove
sausage from pan and set aside.

3              Add potatoes to pan and cook, tossing for 4-5 minutes or
until potatoes brown. Remove and set aside.

4              Deglaze pan with wine, bring to simmering and simmer for 4-5 minutes or until wine reduces by about half. Add tomatoes, bring to simmering and simmer, stirring occasionally, for 7-10 minutes or until tomato mixture reduces and thickens.

5              Add spinach, cover and cook for 3-4 minutes or until spinach wilts. Return sausage and potatoes to pan, cover and cook for 4-5 minutes longer to heat through.

Where did the ingredients for this dish come from:
Uncured/raw chorizo: Holly Bacon – Hastings; Spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish StoupOh, I do love a stoup – that dish that is more than soup, but not enough to be a stew. This one is very loosely based on a Portuguese dish which can be variously called either a soup or a stew – so the perfect stoup.

What I also love about this dish is that it uses inexpensive fish, so is a great way to use some of those less glamourous varieties – just choice any firm white fish fillets, I prefer to use something that is a bit meaty such as moki, monkfish or warehou, but as usual choice what looks the best on the day.

Potato, Cabbage & Fish Stoup

Serves 4-6

olive oil
2 chorizo sausages, sliced
500g potatoes, scrubbed and diced
½ cup white wine
sea salt
400g can diced tomatoes
4 cups fish, chicken or vegetable stock
½ small cabbage, core removed, finely sliced
500g firm white fish fillets, cut into chunks
chopped fresh coriander

1              Heat a large saucepan over a medium heat. Add a splash of oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 4-5 minutes or until starting to brown.

2              Add potatoes and toss to combine. Stir in wine, bring to
simmering and simmer until reduced by half. Add tomatoes and stock, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender. Using a fork, roughly crush the potatoes and season with salt, if necessary.

3              Add cabbage, bring back to simmering and simmer for 5-10 minutes or until cabbage softens and wilts. Add fish and cook for 5 minutes longer or until fish flakes when tested with a fork. Serve scattered with coriander.

So tell me, are stoups something you cook?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Coriander: The Chef’s Garden @ Epicurean – Hastings; Chorizo: Wild Game Salamis – Clive;
Potatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients: wine, canned tomatoes, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other stoups you might like to try:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

Tomatoey Bean Stoup

Tomatoey Bean Stoup

 

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Here, once again, I have used that secret ingredient so many of us love – chorizo – to make a quick, easy and light winter that stew will warm the soul and the belly on even the coldest night.

Chorizo, Potato and Cabbage Stew

Serves 4

4 chorizo sausages, thinly sliced
1 onion, diced
2 garlic cloves, finely chopped
500g potatoes, diced
4 cups chicken or vegetable stock
½ medium green cabbage, sliced
sea salt and black pepper
handful fresh coriander, finely chopped

1              Place chorizo in a large heavy-based saucepan over a
medium heat and cook, stirring occasionally, for 10 minutes or until chorizo releases it oil. Remove chorizo from pan – leaving as much oil as possible behind in the pan – and set aside.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 30 seconds or until fragrant.

3              Add potatoes to pan and toss to coat. Add stock, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add cabbage, cover, return to
simmering and cook until cabbage wilts. Return chorizo to pan and cook for a few minutes to heat through. Season to taste with salt and black pepper, if necessary. Just prior to serving, stir in coriander.

So tell me, is chorizo your secret ingredient?

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salamis – Clive; Onion, garlic, cabbage:
Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier;
Coriander: The Chef Garden @ Epicurean Supplies – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo that you might like to try:

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Chorizo & Bean Stew

Chorizo & Bean Stew

 

Chorizo & Bean Stew

Chorizo & Bean Stew

I think of this as a store cupboard or pantry dish – I almost always have chorizo in the fridge or freezer, plus canned tomatoes and canned beans, so this is a dish that I can throw together when I want something delicious and easy. I sometimes add green leaves such as spinach towards to the end of cooking and cook until the leaves are wilted and tender.

Chorizo & Bean Stew

A salad of mixed leaves and crusty bread or rolls on the side makes a substantial meal.

Serves 2

4 chorizo sausages, sliced
1 onion, sliced
2 sticks celery, sliced
olive oil
400g can cherry tomatoes
400g can beans of your choice, drained – I used giant butter beans, but often use chickpeas
juice 1 lemon
sea salt
handful flat-leaf parsley, chopped
crumbled feta (optional)

1              Place chorizo, onion and celery with a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until chorizo renders its fat.

2              Add tomatoes, rinse can with water and add to pan, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until liquid reduces and forms a thick sauce. Add beans and cook for 5 minutes longer to heat through. Season with lemon and salt.

3              Add most of the parsley and ladle into bowls. Scatter with feta, if using, and remaining parsley.

So tell me, do you have a go-to-dish that can be made using store
cupboard ingredients? And what ingredients do you always have in your pantry, fridge or freezer?

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salamis – Clive; Onion, celery, lemon: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: canned tomatoes, canned beans, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo that you might like to try:

Vegetable & Chorizo Braise

Vegetable & Chorizo Braise

Chorizo Scramble

Chorizo Scramble

Chorizo & Spinach Stuffed Mushrooms

Chorizo & Spinach Stuffed Mushrooms

 

Vegetable & Chorizo Braise

Vegetable & Chorizo Braise

Here, once again, I am making use of the summer vegetables that are still around in autumn to make a simple braise which uses our secret ingredient – chorizo – for added flavour and punch.

As with many of my recipes this one is pretty flexible and there is no need to be exact with quantities.

Vegetable & Chorizo Braise

I have been loving the baby capsicums this summer and while I have been mostly roasting them as in my recipe for Roasted Mini Capsicums &
Cherry Tomatoes
they are also fabulous in this braise.

Serves 4

4 (about 100g each) chorizo sausages
1 red onion, thinly sliced
olive oil
500g potatoes, chopped
10-12 baby capsicums
500g tomatoes, chopped
250g green beans, trimmed

1              Place chorizo, onion and a splash oil in a large frying pan with lid over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until onion is soft and translucent and fat in chorizo melts.

2              Add potatoes and capsicums and toss to combine. Cover and cook, tossing occasionally, for 10 minutes. Add tomatoes and cook, covered for 20 minutes or until tomatoes break down and make a thick sauce and potatoes are tender.

3              Add beans, cover and cook for 10 minutes or until beans are just tender.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Onion, potatoes, baby
capsicums, tomatoes, beans:
Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Chorizo Scramble

Chorizo ScrambleYes, you are seeing right there are just three ingredients needed to create this incredibly tasty dish. The secret, of course, is the chorizo which is packed with so much flavour.

I had this for dinner the other night when it was just me and dog, but it is great as a bunch or lunch dish. Add a slice of toasted sourdough and a handful salad of mixed leaves to finish the meal.

Chorizo Scramble

Here I given quantities for one, but this recipe is easy to upscale – allow one chorizo for each 1-2 people and two eggs per person and remember to use a suitable size pan for the number of eggs.

Serves 1

1 (75-100g) chorizo sausage, diced
2 eggs, lightly beaten with 2 tsp water
chopped fresh coriander leaves

1              Heat a small frying pan over a medium-high heat, add
chorizo and cook, tossing for 4-5 minutes or until browned.

2              Reduce heat, pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with coriander.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Eggs: Verry Best Eggs – Napier; Coriander: Epicurean Supplies – Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chorizo recipes you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

 

Chorizo & Spinach Stuffed Mushrooms

Chorizo & Spinach Stuffed Mushrooms

I have up-scaled this South American snack to meal size – rather than stuffing small mushrooms I have filled giant ones with chorizo and added a few other bits and pieces, like spinach and mashed
potato to make it a one-dish meal. Just add a salad of mixed leaves or tomatoes on the side to complete.

As Nagi over at Recipe Tin Eats said the other day “…I call chorizo my secret weapon…” and her Mexican Breakfast Tacos are
definitely on my must cook list.

Chorizo & Spinach Stuffed Mushrooms

If you don’t have any leftover mashed potato, breadcrumbs could be used instead.

Serves 4

4 (about 100g each) chorizo sausages, skins removed, roughly chopped
4 giant portabella mushrooms, stems removed and reserved
olive oil
1 bunch spinach, leaves shredded
1 cup leftover mashed potato
2 tbsp chopped coriander or parsley
¼ cup grated hard sheep cheese

1              Preheat oven to 200°C.

2              Place chorizo and mushroom stems in a food processor and pulse to chop. Set aside.

3              Heat a frying pan over a medium heat, add a little oil, add spinach, cover and cook, stirring occasionally, for 4-5 minutes or
until spinach wilts and moisture evaporates. Transfer spinach to bowl, add potato and coriander or parsley and toss to combine.

4              Add chorizo and chopped mushroom stems to frying pan and cook, stirring occasionally, for 4-5 minutes. Add chorizo mixture to spinach mixture and mix to combine.

5              Divide chorizo mixture into four portions and pile onto mushrooms, scatter with cheese and bake for 20-25 minutes or until mushrooms are cooked, filling heated through and cheese melted and golden.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Mushrooms: Te Mata
Mushrooms
– Havelock North; Spinach, coriander: JJ Organics – Napier; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: leftover mashed potato.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

 

Chorizo and Red Capsicum Tartine

Chorizo & Capsicum Tartine

The English definition of ‘tartine’ is ‘an open sandwich, especially one with a rich or elaborate topping’ – nothing too elaborate about this topping, but it is packed with flavour.

Chorizo is a like a secret ingredient – good ones have so much
favour that not even the addition of salt and pepper is required. Once again I have used the very flavoursome chorizo from local company Wild Game Salamis.

Chorizo and Red Capsicum Tartine

For a light meal, accompany with a salad of mixed leaves.

Serves 6 as a light meal

olive oil
4 chorizo sausages, sliced diagonally into 5mm slices
2 cloves garlic, thinly sliced
¼ cup dry red wine
4 red or yellow capsicums or a mix, thickly sliced
2 tbsp chopped parsley
sea salt and black pepper (optional)
6 thick slices ciabatta, sourdough or bread of your choice, lightly toasted

1              Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 5 minutes or until browned. Stir in garlic and cook, stirring, for 1 minute.

2              Increase heat, stir in wine and cook, stirring, for 3-4 minutes or until wine reduces to a glaze.

3              Add capsicums and mix well to combine. Reduce heat, cover and cook, stirring occasionally, 8-10 minutes or until capsicums start to soften, but still have some crunchiness. Season with salt and black pepper, if you think it needs it.

4              To serve, divide capsicum mixture between toast slices and drizzle with pan juices.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chorizo recipes you might like to try:

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

Chorizo & Grilled Capsicum Frittata

Chorizo & Grilled Capsicum Frittata

 

Roasted Chorizo & New Potatoes with Asparagus

Chorizo, New Potatoes & Asparagus 007a

Seasonal, locally grown new potatoes and asparagus are teamed with local made chorizo sausage from artisan producer Rob Beard of Wild Game Salamis to create a simple meal which is inspired by one which appears in Nigel Slater’s book Eat 4th Estate 2013.

Roasted Chorizo & New Potatoes with Asparagus

During cooking the chorizo give up quite a few juices, do not discard, as they are full of flavour and delicious as a dipping oil for bread.

Serves 4

500g new potatoes, scrubbed
4 (100-125g each) chorizo sausages
1 large red onion, sliced
500g asparagus, trimmed

1              Preheat oven to 180°C.

2              Place potatoes in a saucepan of cold water, cover, place over a medium-high heat and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes just tender. Drain and cut into slices or cubes, if desired.

3              Cut chorizo sausages in half lengthwise and score several times on rounded side.

4              Place potatoes and onion slices in a baking dish, drizzle with olive oil and toss to combine. Top with chorizo and bake for 20-25 minutes, tossing a couple of times.

5              Meanwhile, boil, steam or microwave asparagus until tender. Serve with chorizo mixture.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo you might like to try:

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Warm Roasted Mushroom, Potato & Chorizo Salad

Warm Roasted Mushroom, Potato & Chorizo Salad