Broken Spaghetti With Chorizo Manchego And Scallions Recipes

BROKEN SPAGHETTI WITH CHORIZO, MANCHEGO AND SCALLIONS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.
• Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.
• Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.
• Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.
• Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.

BACON-WRAPPED DATES WITH CHORIZO AND MANCHEGO

Steps:

• Preheat the oven to 350 degrees F.
• Make an incision lengthwise in each date, open and flatten. Insert a piece of cheese in the center of each date. Break each chorizo link into quarters. Form each piece of chorizo into a log and squish it inside the date onto the cheese. Close the date around the filling and squeeze to secure. Wrap each date with a bacon strip and secure with a toothpick. Repeat for the remaining dates, cheese, chorizo and bacon. Place the dates on a baking sheet and roast until the bacon starts to crisp, 7 to 8 minutes. Turn the dates over and roast for another 7 to 8 minutes.
• In a small bowl combine the syrup and vinegar.
• Remove the dates from the oven and brush both sides with the maple syrup mixture. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Rest the stuffed dates for 1 minute. Remove the toothpicks and serve.

MANCHEGO & CHORIZO MELTING BISCUITS

Steps:

• Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
• Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.

BROKEN SPAGHETTI RISOTTO

Steps:

• Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
• Stir garlic into spaghetti pieces and cook for 30 seconds.
• Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
• Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
• Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

Steps:

• Spread 4 slices of bread with the Membrillo, quince paste.
• Add the slices of Manchego cheese and Chorizo.
• Top with the remaining 4 slices of bread to make a sandwich.
• Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
• Heat up a non-stick frying pan/skillet.
• Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
• Trim the crusts if you wish - I don't bother!
• Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
• Wonderful with roasted almonds and chilled Fino Sherry.

CHORIZO AND MANCHEGO CHEESE QUESADILLAS

Steps:

• To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
• To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
• To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
• Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
• To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
• Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.

PASTA WITH CHORIZO, CHICKPEAS AND KALE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
• Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
• Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
• Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.