CHORIZO EGGS RECIPES

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SQUASHED BRUSSELS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Squashed Brussels | Vegetables recipes | Jamie Oliver recipes image

Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.

Total Time 20 minutes

Yield 6 to 8, as a side

Number Of Ingredients 6

1 kg Brussels sprouts
150 g raw quality chorizo
olive oil
100 g vac-packed chestnuts
2 sprigs of fresh rosemary
1 tablespoon sherry vinegar

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
    3. Cook for 8 minutes in a pan of boiling salted water, then drain well.
    4. Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
    5. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
    6. Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
    7. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

Nutrition Facts : Calories 182 calories, FatContent 10.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 9.4 g protein, CarbohydrateContent 14.2 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1 g salt, FiberContent 1.2 g fibre

EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES



Easy chorizo risotto recipe | Jamie Oliver rice recipes image

Yield 4

Number Of Ingredients 10

olive oil
2 shallots
1 clove of garlic
80 g higher-welfare chorizo
½ a bunch of fresh flat-leaf parsley (15g)
750ml–1 litre of organic chicken or vegetable stock
1 x 400 g tin of quality plum tomatoes
300 g risotto rice
200 ml red wine
50 g Parmesan cheese plus extra to serve

Steps:

    1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
    2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
    3. In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
    4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
    5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
    6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
    7. Serve topped with extra grated Parmesan and the chopped parsley leaves.

Nutrition Facts : Calories 514 calories, FatContent 16.3 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 68.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 1.4 g salt, FiberContent 2.3 g fibre

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Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
    3. Cook for 8 minutes in a pan of boiling salted water, then drain well.
    4. Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
    5. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
    6. Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
    7. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.
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