RECIPE FOR PORK CHORIZO RECIPES

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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

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES



Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
    3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
    4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
    5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
    6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

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