Chorizo grilled with sherry
Halve the chorizo lengthways and then cut into bite-sized pieces. Heat a large non-stick frying pan and add the oil. Add chorizo pieces and fry until browned and crisp. Add sherry, and allow alcohol to burn off. Tip contents of pan into small ... [... more]
Australian Womens Weekly |
Beef Kebabs
The whole family will love this kebab recipe from Geoff Jansz. Geoff said that the secret to good kebabs is in the marinade. The ingredients must be crushed to release all the flavours. He used spicy, Spanish-style chorizo sausage for extra zing, ... [... more]
Burke's Backyard |
Warm potato salad
Heat medium frying pan. Add half of the oil and fry chorizo and onions\ until browned and crisp, tossing pan often. Combine mustard, vinegar, olive oil, parsley, chives and salt and pepper in large serving bowl. Add warm potatoes that you have ... [... more]
Australian Womens Weekly |
Hearty Tomato and Chorizo Soup
Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to the boil. Reduce heat and add risoni. Simmer for 5 minutes or until nearly tender. Stir through spinach and peas and cook for a further 2 minutes. Season and serve ... [... more]
Australian Womens Weekly |
Scrambled Eggs with Chorizo - DAVID KASMAROSKI
Heat 2 tablespoons olive oil in a large, heavy based pan. Add the onion and red and green capsicums until soft, without browning (approx 4 minutes). Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting. [... more]
Australian Womens Weekly |
Chicken chorizo salad
Rub large serving bowl with garlic. Add oil, vinegar, lime, chilli, and salt and pepper. Mix to combine. Wash and shake the radicchio and rocket leaves and place in bowl. In a large heavy based frying pan, heat oil and add the chorrizo and ... [... more]
Australian Womens Weekly |
Braised chorizo and risoni
Return pan to heat, add the onion, garlic and celery and cook until tender. Add the canned tomatoes and risoni, and cook for approximately 5 minutes, mashing the tomatoes with a wooden spoon as you go. Blanch the silverbeet leaves in boiling ... [... more]
Australian Womens Weekly |
Lentil and Chorizo Soup
Heat a large heavy-based saucepan till hot, add diced chorizo and saute for 1-2 minutes until browned. Remove from pan with a slotted spoon, reserving the oil. Return pan to the heat along with reserved oil, add garlic, onions and carrots and ... [... more]
Australian Womens Weekly |
Minestrone Soup with Chorizo
Add the sausage slices and brown over a moderately high heat. Add the tomatoes and juice, tomato paste, cumin, oregano, chilli, brown sugar, stock powder and water. Bring to the boil, stirring, then cook over a moderate heat for 5 minutes. Add ... [... more]
Nestlé |
Chorizo, Chickpea and Potato Casserole
Place chicken stock in a small saucepan along with a good pinch of saffron. Gently warm. Remove and set aside. Place chorizo in a medium sized frying pan and cook until chorizo starts to crisp. Remove and set aside. Add olive oil to the same pan. ... [... more]
Australian Womens Weekly |
Baby beetroot, chorizo sausage and smoky bacon salad
Pre-heat oven to 180°C or 160°C fan-forced. Place rye bread on a flat oven tray and drizzle with olive oil. Toast in pre-heated oven 8-10 minutes until crunchy. Meanwhile heat 1 large non-stick pan. Cook bacon and chorizo 3 - 4 minutes each side . [... more]
Australian Womens Weekly |
Flathead Fillets With Chorizo Sausage And Borlotti Beans
Place chorizo in a large heavy based saucepan. Cook until browned. Remove and drain on absorbent paper. Add onion to the pan and cook until soft. Add garlic and chilli and cook for a further minute. Add paprika and beans and cook for a minute. ... [... more]
Australian Womens Weekly |
