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Baked Eggs with Chorizo October 13, 2013

Filed under: Breakfast,Favourites,Meat,Uncategorized — delishuss @ 7:55 am
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I woke up last weekend and had a craving for baked eggs. I didn’t have the ingredients in stock so I marched off to the supermarket and got them. By the time I had the eggs baked, I was well and truly starving so I made a bit of a brunch out of it and had the whole lot myself 😮

I made the recipe up as I went along.

I took on board the feedback from ‘binary option signals’ and have added a few photos of the process. I will aim to do that for any future posts 🙂

Serves 2

Ingredients

1 small capsicum, chopped

1 tin of tomatoes- I used one with garlic, chilli and herbs

1 onion, diced

1 clove of garlic, crushed

2 eggs

200g chorizo, sliced

Olive oil spray

1 tsp chilli flakes

1 tsp smoked paprika

75g feta cheese

Salt and pepper

2 thick slices of sour-dough bread or ciabatta

Butter for the bread

Method

1. Pre-heat the oven to 200 degrees Celsius.

2. Heat a frying pan and spray with olive oil spray. Add the onion, capsicum and chorizo and sauté to golden brown. Add in the garlic and cook for 2 more minutes.

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3. Add the tin of tomatoes, season with salt and pepper and simmer down until the sauce has thickened.

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4. Add the sauce to an oven proof dish or 2 ramekins.

5.  Crack the eggs and add on top of the sauce.

6. Crumble on the feta cheese on top of the sauce and eggs.

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7. Cook in the oven until the eggs are cooked to your taste. I overcooked one of the eggs in this dish, I like it slightly runny so that it’s oozes into the sauce.

4. While the eggs are cooking toast the bread on a griddle pan. Slather on the butter.

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5. Serve the eggs with the bread on the side for dunking into the tomato sauce and running egg, Yummy.

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Jambalaya July 3, 2013

Filed under: Fish,Meat,Rice and Grains — delishuss @ 10:34 am
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I picked myself up a slow cooker. I was surprised at how popular they are here in Australia considering how warm a place it is. It’s more the convenience of it I think; you bung the food in the cooker, leave it for the day and hey presto a lovely cooked dinner waiting for you when you get home. I wasn’t really sure what the process was so I bought myself a cookbook to try out a few ideas from it (Simple & Delicious Slow Cooker)

One of the first recipes I tried out was this Jambalaya. I will be straight with you, I thought the flavour would be a bit punchier. Maybe a bay leaf or bouquet garni might work to give it a bit more flavour. Here you go.

Serves 6

Ingredients

1/2 tsp cayenne pepper

2 tsp chopped fresh thyme

350g/12 oz skinless, boneless chicken breast, diced

2 tbsp corn oil

2 onions, chopped

2 green peppers, deseeded and chopped

2 celery sticks, chopped

115g/4oz chorizo sausage, sliced

400g/12oz canned chopped tomatoes

2 tbsp tomato puree

225ml/8floz chicken stock

450g/1lb raw prawns, peeled and deveined

450g/ 1lb cooked rice

Salt and pepper

Snipped fresh chives, to garnish

 

Method

1. Mix together the cayenne pepper, 1/2 teaspoon of pepper, 1 teaspoon of salt and the thyme in a bowl. Add the chicken and toss to coat.

2. Heat the oil in a large heavy-based saucepan. Add the onions, garlic, green peppers and celery and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken and cook over a medium heat, stirring frequently, for a further 5 minutes until golden all over. Stir the ham, chorizo, tomatoes, tomato puree and stock and bring to boil.

3. Transfer the mixture to the slow cooker. Cover and cook on low for 6 hours. Add the prawns and rice, re-cover and cook on high for 30 minutes.

4. Taste and adjust the seasoning, adding salt and pepper if needed. Transfer to warmed plates, garnish with chives and serve immediately.

 

Sausage, bean and chorizo stew October 1, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 5:07 pm
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I took this recipe from a Weight Watchers magazine. Great comfort food coming into the autumn/winter. This can be frozen and kept up to 3 months. If you can’t find pinto beans you can substitute them for pretty much any beans. I used butterbeans.

It’s really easy to make, give it a go. #

7 propoints per serving

Ingredients

2 red onions, sliced

Calorie controlled cooking spray

280g reduced fat pork sausages, halved

3 garlic cloves, crushed

110g cooking chorizo, sliced

1 tsp smoked paprika

1 tsp black mustard seeds

2 tsp cumin seeds

400g can chopped tomatoes

6 ripe tomatoes, chopped

400g can pinto beans, drained

Handful of chopped fresh parsley

 

Method

1. Put the sliced onion in a large, lidded saucepan and mist with the cooking spray. Cook on a low hear until soft.

2. Increase the heat, add the sausages and cook for another few minutes until they have browned a little on all sides.

3. Add the garlic and chorizo and cook for 1-2 minutes until the chorizo has released its oil.

4. Reduce the heat, add the smoked paprika, black mustard and cumin seeds and cook for 5 minutes more.

5. Tip the canned and fresh tomatoes into the pan along with 400ml water. Cover and summer for 30 minutes, stirring occasionally.

6. Add the beans and increase the heat to allow the liquid to reduce slightly. This will take about 10 minutes. Leave to sit for 5 minutes, then garnish with parsley and serve.

 

 

Pork chop with chorizo and apple July 11, 2010

Filed under: Meat — delishuss @ 8:02 pm
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Hello, I saw this recipe on Market Kitchen. I am a big fan of chorizo and this recipe makes perfect use of this wonderful ingredient. If you don’t like sweet and savoury this is probably not going to be for you.  Personally, I would double up on the quantities for the marinade. It’s better to have too much than not enough.

Frankly, I think this recipe is awesome. I would love to hear what you think.

Ingredients

  • 6 pork chops
  • 2 large cloves garlic
  • 1 tsp fennel seeds
  • 2 heaped tbsp thyme
  • 1 tbsp sage, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1.5kg floury potatoes, such as maris piper or King Edward
  • 2 tbsp butter
  • 1 small handful flat-leaf parsley, chopped
  • 2 onions, chopped
  • 3 apples, peeled, cores removed, diced
  • 200g cooking chorizo, chopped

For the balsamic reduction

  • 200ml balsamic vinegar
  • few pinches hot smoked paprika
  • 1 tsp redcurrant jelly
  • 200ml chicken stock

 

Method

1. Place the pork chops in between two sheets of cling film and bash with a meat mallet or rolling pin until 1cm/0.5in thick. Season with salt and freshly ground black pepper.

2. In a mortar and pestle, grind the garlic, fennel seeds, thyme and sage together with a pinch of salt to a paste. Mix in the olive oil and vinegar until well combined. Cover the pork chops with the mixture and set aside to marinate for 20 minutes.

3. Meanwhile, boil the potatoes in a pan for 8-10 minutes, or until tender. Drain and toss with one tablespoon of the butter and some of the chopped parsley. Keep warm.

4. Heat the remaining butter in a large frying pan, add the onion and cook over a medium heat for 2-3 minutes, or until softened but not coloured. Add the diced apple to the pan and fry for 2-3 minutes, or until the apple starts to turn golden-brown. Add the chorizo and stir well, then cook for a further 3-4 minutes, until the chorizo is golden-brown all over.

4. Heat a griddle pan until it is smoking hot. Cook the pork chops for about 4-5 minutes on each side, or until golden-brown all over and cooked. Remove the pork from the pan and place onto warm plates to rest.

5. For the balsamic reduction: place the balsamic vinegar in a small non-reactive pan and simmer over a medium heat until reduced to about 50ml (the vinegar should be quite sticky at this stage). Stir in the smoked paprika, redcurrant jelly and stock. Bring back to the boil, then season with salt and freshly ground black pepper.

6. To serve, spoon the potatoes onto serving plates and rest the pork chops on top. Drizzle over the balsamic reduction.

 

Pappardalle Pasta with Boilie Cheese, Spicy Chorizo Sausage and Roast Peppers June 26, 2010

Filed under: Pasta — delishuss @ 1:00 pm
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I got this recipe from a cookbook called ‘Zest’. My friend Kathy gave it to me as a present; it includes 62 recipes from some of the top restaurants in Ireland. The recipes are lovely, ideal if you want to get some ideas for a party or looking to impress someone. This recipe is quick and easy to make. It’s quite rich, not great for the waistline but hey you gotta indulge sometimes.

Serves 4

Ingredients

For the sauce:

Olive oil, for frying

100g chorizo sausage

2 red peppers, roasted, peeled, seeded and thinly sliced

450ml cream

For the pasta

2 tablespoons pesto

250g pappardelle pasta

Knob of butter

200g Boilie cow’s milk cheese

Salt and pepper

Instructions

For the sauce

  1. Heat a little olive oil in a frying pan. Saute the chorizo sausage and the red peppers.
  2. Add the cream and pesto to the pan and reduce to thicken. Season with salt and pepper.

 For the pasta

  1. Cook the pasta in a large saucepan in boiling water with a knob of butter melted in the water.
  2. Do not overcook the pasta. When there is just a little ‘chew’ on the pasta, it is cooked enough- check the package for details.
  3. Drain the pasta and mix with the sauce from the pan.
  4. Drain the oil from the Boilie cheese, and add the cheese to the pasta mix. Stir Gently.

To serve

  1. Serve the pasta in a large warmed bowl in the centre of the table, with side dishes of green salad and garlic bread. Set a warm plate at each plate setting and allow your guest to help themselves.