Chorizo Leek Crepes With Sour Cream And Chives Recipes

CHORIZO DRESSING WITH LEEKS

Steps:

• Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
• Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
• Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
• Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.

CHEESY CHORIZO CREPES

Steps:

• Mix chorizo and cheese; set aside.
• Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended. Let stand 30 minutes.
• Cook and stir onion and garlic in hot oil in medium skillet until tender. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally. Add sour cream; mix well. Keep warm.
• Melt 1 tsp. of butter in medium heavy skillet on medium-high heat. Pour about 1/3 cup of the batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 minute; turn crepe over with spatula. Cook an additional 1 minute. Place crepe on plate; cover to keep warm. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
• Preheat oven to 350°F. Pour half of the onion mixture into 13x9-inch baking pan. Place crepes on cutting board. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up. Place, seam sides down, in prepared pan. Cover with remaining onion mixture; sprinkle with cilantro.
• Bake 10 minutes.

SOUR CREAM AND CHIVES DIP

Steps:

• Mix and serve!

SAVORY SOUR CREAM AND CHIVE WAFFLES WITH SAUSAGE AND LINGONBERRY SYRUP

Steps:

• I do not bake and I therefore borrow the baking powder and soda from my neighbors. I measure everything with my morning coffee cup and teaspoon that I stir my first cup with. If you bake and have legit measuring devices on hand, you might want to refrain from using them because these waffles rule but only if you make them my way.
• Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
• Preheat a waffle iron.
• Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
• Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.

LEEK, MANCHEGO & CHORIZO TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps, adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc with your hands, then wrap tightly and chill for 30 mins.
• Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10 mins more. Leave to cool, then trim away any excess pastry using a serrated knife.
• Heat a large frying pan over a medium heat and fry the chorizo for 5 mins until beginning to crisp up. Remove to a bowl with a slotted spoon and set aside. Fry the leeks in the residual chorizo oil with a pinch of salt for 10-15 mins until softened, adding a pinch of paprika in the last minute. Remove from the heat and leave to cool for 15 mins.
• Whisk the eggs, cream, most of the cheese and chives and some seasoning together. Spread the leek mixture into the base of the tart case, then gently pour over the egg mixture. Scatter with the remaining cheese, chives and paprika. Bake in the centre of the oven for 15-20 mins, then remove and leave to cool for 15 mins before serving with a green salad.

SOUR CREAM 'N' CHIVE BISCUITS

Steps:

• In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.

CREPES WITH SOUR CREAM AND STRAWBERRIES

Steps:

• Crepes:.
• Combine flour, sugar, baking powder and salt in mixing bowl.
• Add eggs, milk and oil to dry ingredients.
• Mix only until moistened.
• Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
• Turn and brown other side.
• Place on waxed paper.
• Crepes may be made ahead and frozen with wax paper between them.
• Filling:.
• Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
• Roll up and arrange in long, shallow dish.
• Cover and refrigerate until serving time.
• To heat, melt butter in a skillet or crepe pan over medium high heat.
• Heat crepes carefully.
• Add remaining strawberries and heat only until completely warmed.
• Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.