Vegetable, Chorizo & Pearl Barley Risotto

Ingredients:

225g chorizo slices

1 onion

1 clove of garlic

1-2 tsps of dried rosemary

1/2 courgettes, chopped

1 orange or yellow pepper, chopped

300g pearl barley

2/3 carrots, chopped

400g tin of tomatoes

1 lt of chicken stock made with 1 OXO cube

Method:

1. Fry the chorizo in a pan until it is golden and crispy. 
2. Remove from the pan with a slotted spoon, leaving the oil from the chorizo in the pan.
3. Fry the onions, garlic and rosemary in a pan for a few minutes before adding the courgette and peppers and frying for a further few minutes.
4. Add the pearl barley to the pan and coat in the oil.
5. Add the carrots, tomatoes and chicken stock to the pan, bring to a simmer and place a lid on the pan.
6. Simmer for about 30 minutes or until all or most of the liquid has been absorbed by the barley.
7. Stir in the chorizo and heat for a few minutes, before serving.

Serve with grated cheese sprinkled on top!

Chorizo & Couscous Stuffed Marrow

Another fun and delicious stuffed marrow recipe, although I seem to have forgotten to take a photo of it...

Ingredients:

1 large marrow
100g couscous
175ml boiling water
1 tbsp lemon juice
2 tbsp olive oil
1 red onion, sliced
1 red pepper, chopped finely
100g feta, chopped into cm cubes
100g chorizo, chopped into small pieces
1 tbsp dried parsley
1 tbsp dried coriander

Method:

1. Preheat oven to 200C or Gas Mark 6.
2. Slice the marrow in half lengthways, scoop out the seeds and place onto a baking tray.
3. Place couscous in a bowl and pour over the boiling water and lemon juice.
4. Heat oil in a frying pan and gently fry the red onion for a few minutes, then add the chopped chorizo for a few minutes.
5. Add the fried onion & chorizo to the couscous with the red pepper, feta and herbs and stir in well.
6. Spoon the couscous mix into the centre of the two marrow halves, squashing it together with the back of a spoon.
7. Bake in the oven for 30 minutes or until the marrow is soft and tender.

Pepper, Onion & Chorizo Puff Pastry Pizza

Ingredients: 

A very big Pepper, Onion & Chorizo Puff Pastry Pizzas

Ready made puff pastry (or if you want to have a go at making your own you can find a recipe at FOODY FRIDAY: Easy Puff Pastry)

1 tin of chopped tomatoes

1 tbsp of basil

1 crushed clove of garlic

2 peppers, sliced thinnly

2 red onions, sliced thinnly

1 tbsp soft brown sugar

125g goats cheese, crumbled

125g chorizo, chopped finely (Optional)

Olives (optional)

Grated cheddar cheese (quantity to desired taste)

Olive oil

Method:

1. Preheat oven to Gas 7 or 220C.
2. In a pan place the tin of tomatoes, crushed garlic and basil, bring to the boil and simmer until it has reduced to a thick paste (~20 mins of simmering).
3. Roll the pastry on a lightly floured surface to small squares about 10cm x 10cm or round 10cm in diametre (your preference) and approximately 0.5cm thick.
4. Place the pastry squares or rounds onto a baking tray.
5. In a tbsp of olive oil gently fry the peppers, until soft & transfer to a bowl.
6. In the same frying pan add a little more oil and fry the red onions with the brown sugar to caramelise and until soft.
7. On top of the squares or rounds of pastry spread the tomato paste evenly leaving a centimetre around the edge bare.
8. Sprinkle on top the peppers, onions, chorizo, olives and top with cheeses, to your desired taste.
9. Bake in the oven for about 10-15 minutes or until the pastry edges have puffed up and are golden brown and the cheeses have melted on top.

ENJOY with a seasonal salad!

TIP: do not try to make pizzas bigger than 10cm in diametre as the pastry in the middle tends to get quite soggy and make sure the tomato sauce is not too watery!

Chorizo, Chilli & Chickpea Casserole

Ingredients:

1 onion, chopped finely

1 pepper, sliced

1 clove of garlic, chopped finely

1 tsp chilli flakes

225g chorizo (Optional for vegetarian option)

1 can of chopped tomatoes

1 can of chickpeas

Rocket leaves

Fresh basil leaves for garnish

Method:

1. Fry an onion over a medium heat for a few minutes.
2. Add the pepper, garlic and chilli flakes and cook for a few minutes.
3. Chop and stir in the chorizo.
4. Add a can of chopped tomatoes and chickpeas.
5. Simmer for 10 minutes.
6. Stir in rocket leaves.
7. Garnish with basil.

Serve with rice and/or naans.