BAKED CHEESE WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
SMOKY CHORIZO & MANCHEGO QUICHE
Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad
Provided by Liberty Mendez
Categories Dinner, Lunch, Supper
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
- Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
- Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
FANCY MANCHEGO MAC AND CHEESE WITH CHORIZO
From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.
Provided by Marz7215
Categories < 60 Mins
Time 50m
Yield 1 pasta dish, 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
- While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper towel lined plate.
- In a medium saucepan, over medium heat add the shallots and garlic and cook until tender about 5 minutes. Whisk in the flour and whisk in the sherry. Stir in the chicken broth andmilk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
- Drain the pasta, toss with sauce and top with chorizo and parsely.
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- Bring a pot of salted water to a boil. Cook the noodles to al dente according to package directions. Drain the pasta and set aside for later use.
- While the pasta cooks, heat the oil in a large saucepan over medium-high heat. Crumble in the chorizo and cook until browned. Using a slotted spoon, remove the cooked chorizo to a paper-towel-lined plate to drain, reserving the oil in the pan.
- Whisk in the flour, and cook for a few minutes to cook out the flour flavor, but not until browned. Whisk in the cream a little bit at a time and then whisk in the water, making sure that there are no clumps of flour. Cook the mixture until little bubbles form at the side of the pan; do not bring to a full boil. Whisk in the Manchego and Cheddar a handful at a time, whisking between each addition. Add in the paprika and some salt and pepper. In a large bowl (or the saucepan if it’s large enough) mix the cheese sauce, pasta, and reserved chorizo. Serve while hot.
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- Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important, or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
- Meanwhile, heat a wide, oven proof saucepan or cast iron casserole dish over a medium heat and add the olive oil and chorizo. Cook for 3 minutes, stirring frequently. Tip the chorizo onto a plate.
- Turn down the heat and add the butter to the pan you just used for the chorizo. When the butter is melted add the onions and fry with the lid on for about 3-4 minutes, until the onions are nicely softened. Add the garlic and fry for 1 more minute. Stir occasionally.
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