chorizo – My Whisk and I

Chorizo and Paprika Quiche

March 24, 2023March 23, 2023by Karen ClaassenLeave a Comment

200g chorizo, casing removed and sliced
45ml butter
2 leeks, cleaned and sliced in discs
2 onions, sliced
1 x 400g frozen puff pastry
4 eggs
125g sour cream
50g parmesan cheese, grated
15ml flour
5ml smoked paprika

Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray.
Place a pan on medium-high heat and add the butter.
Add the chorizo, leeks and onion and cook for 15 minutes.
Remove from the heat and set aside to cool.
Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc.
Line the prepared pie tin (base and sides) with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans/rice and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the temperature to 180℃.
Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth.
Spoon the chorizo mixture into the pastry shell and spread it evenly over the base.
Pour the egg mixture over and bake the quiche for 40 minutes.
Serve warm or at room temperature.

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Chorizo and Spinach Carbonara

October 4, 2022October 3, 2022by Karen ClaassenLeave a Comment

This is a cheat’s version of carbonara and makes a perfect weekday dinner. Feeds 4 adults.

300g dried pappardelle pasta (or spaghetti)
150g chorizo sausage, sliced
15ml thyme, chopped
4 cloves of garlic, minced
15ml lemon juice
45ml yoghurt
1 egg
100g baby spinach
50g parmesan cheese, grated

Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to packet instructions.
Add the chorizo to a saucepan set over medium-high heat and fry for 3 minutes.
Add the thyme and garlic and stir-fry for another minutes or so.
Add the lemon juice, yoghurt and egg to a small bowl and whisk together with a fork.
Take the saucepan from the heat and add the yoghurt mixture while stirring.
Add the spinach to the saucepan and place it back onto the heat while stirring until the spinach is wilted.
Remove from the heat and sprinkle the parmesan over.
Mix through before serving.

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Potato and Chorizo Bake

August 25, 2022August 24, 2022by Karen ClaassenLeave a Comment

1,5kg potatoes, peeled and cut into 2cm chunks
2 onions, chopped
2 cloves of garlic, minced
300g chorizo sausage, diced
200g cheddar cheese, grated
300ml cream
200ml milk

Preheat your oven to 200℃.
Place the potato chunks in a large saucepan, pour in enough water to cover and bring to a boil.
Cook the potato for 10-15 minutes, until a knife can easily be inserted, but not mushy.
Drain the chunks and put it back into the same saucepan.
Add the onion, garlic and chorizo to a large frying pan set over medium-high heat and stir-fry for about 10 minutes.
Spoon the mixture into the saucepan with the potato chunks and mix through.
Add the cheddar cheese and give it another mix.
Spoon everything into a 28cm x 22cm ovenproof dish.
Combine the cream and milk in a jug and season with salt and pepper.
Pour the mixture over the potato.
Place in the oven and bake for 40 minutes – check the casserole after 20 minutes or so and loosely cover with aluminium foil if it has browned enough.
Serve warm with a fresh green salad.

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Green Shakshuka Omelette

February 16, 2022February 16, 2022by Karen ClaassenLeave a Comment

This is the perfect one-portion shakshuka, all wrapped up into one omelette!

4 eggs
125ml baby spinach
salt and pepper
a 10cm piece of chorizo sausage (per portion), cut into small cubes
250ml cherry tomato, halved
80ml feta cheese, cut into small cubes
15ml butter
vegetable oil

Add the eggs and baby spinach to a jug and blitz together with a stick blender.
Season with salt and pepper.
Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat.
Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set.
Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan.
Tilt the pan so that the uncooked eggs move to the edges.
Repeat around the pan until the eggs are set but still soft.
Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer.
Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side.
Now tilt the pan and gently nudge the omelette onto a plate.
The omelette is for one famished individual or two people, to share.