Along with the smoked haddock, there's chorizo
and potatoes, so the whole meal is pretty much there.
INGREDIENTS SERVES 4 1 x 85g bag watercress 8 slices sourdough bread, not too thick 3 tbsp salted butter, softened 200g gruyere, sliced 200g sharp cheddar, sliced 200g cooking chorizo
1/2 a red onion, finely sliced Olive oil DIRECTIONS Thickly slice the chorizo
at an angle.
INGREDIENTS 1 whole seabass, filleted 1 sweet potato 1 chorizo
sausage 1/2 red onion 1 small red chilli 2 spring onions 1/2 lime 1 clove garlic METHOD Finely slice the spring onions, and then finely dice the onion and chilli and place into a bowl.
It was made with Alubias beans, pork pata, smoked ham hock, Serrano ham bits, chorizo
Pamplona and morcilla.
In a non-stick frying pan, fry the chorizo
Heat the oil in a large frying pan and cook the chorizo
slices for 1 minute, turning once.
Serve the pastries with the baked figs and a dollop of creme CLAMS WITH CHORIZO
Ingredients 1kg clams 75g chorizo
picante, chopped into 1cm cubes 1tbsp extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped large sprig of thyme 100ml fino sherry Method Place the clams in a bowl under cold running water for five minutes.
CLAMS WITH CHORIZO
INGREDIENTS: (serves 4) clams; 75g chorizo
picante, chopped into cubes; 1tbsp extra-virgin olive oil; 1 small finely chopped; 1 garlic clove, finely chopped; large sprig of thyme; 100ml fino serve: crusty bread METHOD: Place the clams in a bowl under running water for five minutes.
and potato tamales: Michigan State University in East Lansing, Mich., at its recent potato takeover event featured chorizo
and potato tamales made with yellow potatoes and spicy pork chorizo
INGREDIENTS (Serves 3-4) 100ml olive oil Grated zest and juice of 1 lemon 3-4 monkfish tail fillets, each 150-200g, fully trimmed (remove membrane and sinew) 4 long sprigs of rosemary 150g cooking chorizo
, cut into 1cm cubes 1 onion, finely chopped 1 garlic clove, finely chopped 500ml fish stock 250g pearl barley 100g frozen peas Salt and black pepper METHOD 1.
400g can butter beans, drained and rinsed 3 tbsp lemoninfused olive oil or 3 tbsp olive oil mixed with a little lemon juice 2 handfuls parsley leaves, roughly chopped 100g piece chorizo
, chopped into small chunks 2 skinless white fish fillets (about 175g/6oz each)
Add the onion, garlic and chorizo
and cook until the onion is translucent.