TOMATO & CHORIZO RISOTTO
A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
- Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.
Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
CHICKEN WITH CHORIZO & LEEKS
This Spanish-style dish is full of flavour and can be made ahead
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
- Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.
- Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
- Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.
Nutrition Facts : Calories 329 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.96 milligram of sodium
CHORIZO DRESSING WITH LEEKS
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
LEEK RISOTTO
Make leeks the star of the show in this risotto. Don't forget too the importance of butter and good-quality hard cheese for making a great risotto
Provided by Samuel Goldsmith
Categories Dinner
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan set over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)
- Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine, stir and cook for a few minutes until the alcohol has evaporated. Season well.
- Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful, stir again while the rice absorbs it, and repeat until all the stock has been used up and the rice is al dente - this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle. Remove from the heat and mix in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips. Serve straightaway.
Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
CHORIZO & PEA RISOTTO
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
- Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
- Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.
Nutrition Facts : Calories 642 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
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