BASQUE CHORIZO AND CORNMEAL FRITTERS
Provided by Amanda Hesser
Categories dinner, appetizer
Time 10m
Yield Serves 6 as an appetizer
Number Of Ingredients 8
Steps:
- In a bowl, combine the cornmeal, flour, parsley, salt, sparkling water and olive oil. Mix until smooth. Heat 1 inch of oil in a heavy saucepan over medium-high heat; it's ready when it quickly browns a small drop of batter.
- Dip each piece of chorizo in the batter and lower into the hot oil. Fry until golden on all sides, about 2 minutes. Drain on paper towels. May be served warm or at room temperature.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 26 grams, Carbohydrate 26 grams, Fat 34 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 0 grams
CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
BASQUE CHORIZO
This is a new take on the old Basque chorizo recipe that I am still tweaking to get just right. It can be stuffed into hog casings, or used in place of h-burger for anything from chile, to lasagne also good with eggs or as a sandwitch. When cooking be carefull it is very juicy and needs to be poked when cooking in casings (It'll squirt).
Provided by kimdpd
Categories Meat
Time 1h30m
Yield 6 lbs., 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
- Or you can sub wild game for the meat in any amount if you are a hunter.
- Just remember sausage needs a certain amount of fat for taste.
Nutrition Facts : Calories 690.8, Fat 49.7, SaturatedFat 17.4, Cholesterol 192.3, Sodium 1613.6, Carbohydrate 9.2, Fiber 3.2, Sugar 2.7, Protein 48.5
CHORIZO VEG FRITTERS
Enjoy these quick and easy, family-friendly chorizo, courgette and sweetcorn fritters. Serve with the accompanying salsa for a flavour-packed lunch or dinner
Provided by Shivi Ramoutar
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 16
Steps:
- Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
- For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You'll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.
Nutrition Facts : Calories 400 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SWEETCORN FRITTERS WITH AVOCADO & CRISPY CHORIZO
Prep these sweetcorn fritters in advance of your party and defrost in the fridge overnight for speedy snacks. Top with creamy avocado and crispy chorizo
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 40m
Yield Makes 28
Number Of Ingredients 14
Steps:
- Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
- Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
- Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
- If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
- Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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