chorizo

cheel

Hi all,

I have been given a chorizo, its like two joined together really. No idea what to do with it, had a google but I've never used it before, any recommendations? Is it spicy? I dont mind spice, but I'm thinking of my son, who really doesn't like anything spicy at all! Do I cut off the white stuff on the outside?

Thanks

Cheel xx

PasturesNew

Another thought for you: is this raw, or ready to eat (cooked)?

I've never bought one .... only ever had it when it's on top of a pizza that's pre-made from the supermarket chiller shelves.

It's a little spicy, but not much, I find ... it's got its own taste, I'd not eat it as a nibble on its own. I find it works OK on top of "spicy pizza" ... but not otherwise.

How do you think you might eat/cook it? Then people can be more specific about how's good.

I find it a "bit like bacon, but not" ... so, how bacon'd taste if it were a bit spicy ... and I don't like bacon. And those "white bits" are a bit off-putting aren't they.

cheel

They are a bit pastures new. I was brought it as a gift from Spain, so I have no idea, I was going to treat it as if its raw. But on contemplating it id better translate the packet, to be on the safe side!

Lol! I'm hardly intrepid, but I don't want to waste ir!!

Xx

Sam_Fallow

It's a great addition to many dishes,

My favourite is in a chicken, pasta and tomato sauce type of dish.

here or here

krlyr

I think 'spicy bacon' works quite well as a guideline! E.g. diced and put in a pasta dish, probably more those with a tomato base rather than creamy. I've done 'Hunters Chicken' with chorizo instead of bacon, for a change. Sliced and put onto pizza is good, it would work in certain stew-type recipes (again, seems to compliment tomato-based meals well) or soups.

krlyr

Also, it keeps a while in the fridge as it's a cured meat, but I chop into smaller pieces and freeze for optimum freshness.

globalds

I agree ..Kind of like bacon but not bacon

So it works really well where chopped bacon is used .in an omelette or part of a Risotto or pasta probably not so well as a bacon sandwich alternative

suki1964

Mmmmmmmm chorizo

The main flavour is paprika. It's also pretty oily, and it's the oozing oil that has the flavour

I adore it and use it where I can. Goes great with chicken and it's fantastic in bolognaise sauce. Lovely cut small and cooked with left over slice potatoes fried in the pan and topped with a poached egg. A little goes miles

There's usually a Paper type skin surrounding it that needs peeling. Peel as you use it and the chorizo will last months in a fridge

JIL

I make a Spanish chicken dish using chorizo.
Really easy, you can use chicken thighs either skinned or not.
I make the wet bit by lightly frying in a little oil, some sliced red onion, mushrooms and red pepper with chopped chorizo. I then add some dried oregano and parsley and garlic and a teaspoon of smoked paprika. A squirt of tomato puree. Then add a tin of chopped tomatoes and a half tin of water. Put the sauce into the bottom of a casserole dish and put some chicken thighs on top (about 8). Cook in oven for an hour with the lid on. Then take lid off for another half hour.

Nice with olives added. I make some small baked new pots to go with it.

There's also a one pot dish Delia does a lot like the above but she adds rice.
http://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/chicken-basque

PasturesNew

JIL wrote: »

Cook in oven for an hour with the lid on. Then take lid off for another half hour.

That'd be a good candidate for a slow cooker... for 4-5 hours.

JIL

PasturesNew wrote: »

That'd be a good candidate for a slow cooker... for 4-5 hours.

It is good in the slow cooker, but if the chicken has skin on it wont crisp up. I often use skinless and boneless chicken thighs. Husband prefers them and they are really good cooked slowly.