CHORIZO CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!
Total Time 15 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
Nutrition Facts : Calories 603 calories, FatContent 26.4 g fat, SaturatedFatContent 8.3 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 65.9 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.7 g salt, FiberContent 5.2 g fibre
CHORIZO & PEAR RED CABBAGE | JAMIE OLIVER CHRISTMAS RECIPES
My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.
Total Time 30 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing. Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for 10 minutes, stirring frequently. Add the tinned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.
Nutrition Facts : Calories 78 calories, FatContent 4.4 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0.6 g salt, FiberContent 2.8 g fibre
MEXICAN CHORIZO RECIPE - HOW TO MAKE CHORIZO RECIPE | HAN…
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From honest-food.net
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From bettycrocker.com
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Go beyond the burger with these savory beef recipes. From casseroles to stews, this versatile meat is the perfect …
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From bettycrocker.com
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SCRAMBLED EGGS WITH CHORIZO RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
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From allrecipes.com
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EASY CHORIZO STREET TACOS RECIPE | ALLRECIPES
Chorizo street tacos topped with cilantro and onion are quick and easy to prepare with 5 simple ingredients and are ready in 17 minutes.
From allrecipes.com
From allrecipes.com
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