Roast Chorizo Mashed Potatoes With Manchego And Charred Chard Recipes

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

STOVE POT ROAST WITH MASHED POTATOES

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

MANCHEGO POTATOES

Steps:

• Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
• Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
• Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
• Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
• Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
• Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
• Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
• Bake for about 60 minutes, until the potatoes are tender.
• Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
• Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
• Enjoy!

MANCHEGO MASHED POTATOES

Steps:

• Halve large potatoes, small ones can be left whole.
• Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
• Uncover, salt the water and cook until tender, 12 to 15 minutes.
• Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

SMASHED POTATOES WITH CHORIZO

Steps:

• Cook potatoes and the garlic in boiling, salted water until soft.
• Drain and reserve.
• In a non-stick, oven-safe pan, render chorizo until slightly brown.
• Preheat grill.
• Briefly mash the potatoes, fold in with the chorizo.
• Add butter, chives, salt and pepper, mix well.
• Sprinkle potatoes with cheese and place under the grill.
• Grill until the cheese is browned.

ROAST VEG, HALLOUMI & CHORIZO

Steps:

• Heat oven to 200c. Cut the sweet potato into 4cm cubes and the normal potato and peppers into slightly smaller chunks – about 2 1/2cm. Chop the red onion into 8 segments and separate the garlic cloves. Put everything in to the ovenproof dish and coat with the oil. Season with black pepper (no salt needed because halloumi is salty enough). Cook for 45 minutes until the vegetables are soft, sweet and lightly-charred. Then place the cheese and chorizo over the vegetables and whack the oven up to 220c and cook for 10 more minutes until the halloumi is charred too.

ROAST CHORIZO MASHED POTATOES WITH MANCHEGO AND CHARRED CHARD

Steps:

• Heat oven to 450°F. Place potatoes in a pot, cover with water, bring to a boil and cook to tender. Mash with milk, salt, pepper and cheese. While water for the potatoes comes to a boil, heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic then rub with halved ripe tomatoes. Drizzle bread with EVOO and season with salt. Serve potatoes, greens and roast chorizo with tomato toast alongside.