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Entries in chorizo (4)

Sunday
Nov032013

Chicken, chorizo and chickpea stew

It’s that time of year again. I’m back at uni and this year is going to be even busier than the last. This is why it has been such a long time since I have written anything. I have barely had time for anything else, including cooking.

Last week, though, I cooked a proper meal for the first time in a while. It was my friend Amy’s birthday so we had her over for dinner. I cooked one of my favourites: chicken, chorizo and chickpea stew.

This is a variation on one of the early recipes on my blog.

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Tuesday
Feb072012

Albondigas árabe – my Moorish meatballs

 

It is a bit cheeky of me to give my meatballs this name, because they are exactly that – mine. They are neither traditionally Spanish nor from the Moors, but they are packed full of Moorish spices and these are used a lot in the south of Spain where the Moorish influence is most prevalent. Indeed the Spanish are rather quick to add this suffix; a little pinch of cumin or all spice seems enough to mark a dish Moorish and so I am following suit. Oh, and a double whammy of alliteration in both languages was too much to resist.

I started out with the intention of making traditional Spanish albondigas, but even those would rarely involve chorizo or paprika, despite these both being typical Spanish ingredients. Then I got carried away and decided on a Moorish theme adding all spice, cumin, nutmeg and ground coriander too. The result was spicier than the meatballs you would typically get in a tapas restaurant in Spain, but it was wonderfully hearty and warming and the chorizo and paprika gave it a deep, smoky flavour. If you prefer something milder you could tone it down by using sweet smoked paprika and skipping the chilli. And for something smoother with less intensity, you might like to try adding thyme in place of the fresh coriander.

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Saturday
Aug212010

Chicken, chorizo and cannellini bean casserole

Here is another of my seasonally inappropriate recipes from the comfort food binge last weekend. The temperature has stayed on the cool side, so I’m guessing it won’t be long before everyone is starting to crave winter warmers.

This recipe was an experiment, so I have only made it once. It worked very well, but I feel the need to highlight that it has not been ‘tried and tested’ in the usual way. The combination and balance of ingredients was just right, so I wouldn’t change anything there, but I would be interested in trying out alternative cooking methods.

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Friday
Aug132010

Chorizo, morcilla and potato salad with soft-boiled egg

My cousin came for dinner a while ago and brought some spoils from Borough markets. Amongst them was a large morcilla sausage  (Spanish black pudding) from Brindisa. My invite had been misleading; I'd said I would be “throwing together bits and pieces”, but failed to tell her that these bits and pieces would comprise approximately 6 courses, albeit small ones. Therefore, I very gratefully received the goods, but did not find use for all of them on the night.

Over the last few weeks I have seen the morcilla sitting there and thought that I really ought to do something with it, but knowing it was of a very good quality I wanted to wait until I was ready to do it justice and with this salad I believe I did.

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