• Tag Archives chorizo
  • Red Wine and Chorizo Starter

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    Now considering the other half hates red wine…sacriledge I know…more for me though 🙂 He loves this starter. It’s easy peasy and super tasty!

    Preheat the oven to 180c

    Cut up about 2 Chorizo sausages per person and put them into a shallow glass dish. Pour enough red wine over until the chorizo is submerged. Don’t worry there will be some left over for drinking purposes! Sprinkle with dried thyme, rosemary, salt and pepper and put in the oven for about 20 minutes. About half way through turn the chorizo to make sure it gets fully covered by the wine and evenly cooked. While it’s cooking, cut up a baguette into approximately 1 inch discs and put on a plate to use for dipping into the wine and chorizo oil that is left in the dish after cooking. When it’s ready put something heatproof (the dish is stinking hot!) on the table and put the dish onto the table…arm everyone with forks and dig in. Dip the bread in to soak up the warm wine and chorizo oil………….mmmmmmmmmmmm! Great cold evening starter. I find Merlot is a good choice for this!

  • Beef and Chorizo Stew

    Options, something we aren’t great with…having to make decisions isn’t our strong point…so with having different ways to cook this I went for easiest on the day! The ingredients are the same and it’s easy as pie!

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    400-500g diced stewing beef
    3 or 4 chorizo sausages
    250 ml red wine
    rosemary, thyme, cracked black pepper,and garlic to taste we used about 1T of each
    1 can of chopped tomatoes
    1 onion or 1 leek
    3 or 4 carrot
    2T corn flour

    Now…I put the beef in the red wine and spices to marinate overnight…it’s not necessary but adds flavour. The next day after work I popped the whole shebang into a crock pot, chopped up the chorizo into one inch pieces so you’d get about 4 or 5 to every sausage. Bang them into the pot, peel and cut the carrots to about the same size and bang them in too as well as the onion or leek…or hell use both. Then chuck in the can of tomatoes and mix it all throughly. Put the lid on and I put it on for 3 hours on high. About 30 minutes before you want it take some of the juice out of the cooker and mix it with the cornflour to make a paste and tip it back into the cooker and mix thoroughly. Lid back on and 30 minutes later….dinner! We had ours with mashed potatoes. Now as I said you can cook this a couple of different ways…in the oven at 160c for about 2 1/2 hours…or even in a heavy saucepan on the stove…but you’d need to watch it closely and stir quite often so it doesn’t stick to the bottom. I’m lazy so I prefer the crockpot method 🙂