Spanish Style Macaroni Cheese With Chorizo And Manchego Recipes

CHORIZO MAC AND CHEESE

Steps:

• Preheat the oven to 180°C (160°Fan / Gas Mark 4/ 350F).
• Bring a large pan of salted water to the boil. Cook the macaroni according to packet instructions. Drain and set aside.
• Meanwhile in another large pan, melt the butter over a medium heat.
• Add the chorizo and garlic and fry for a minute to release the chorizo oils.
• Stir in the flour and cook for 2 minutes, stirring all the time.
• Gradually add the milk, turn up the heat and whisk until the sauce thickens. It should coat the back of a wooden spoon. This usually takes a couple of minutes.
• Take the sauce off the heat and add the grated cheddar, mozzarella, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.
• Add the cooked pasta to the cheese sauce, mix together, and spoon into an ovenproof dish.
• Sprinkle over the panko breadcrumbs and parmesan, and bake in the oven for 20 minutes until golden and bubbling.

SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS

Steps:

• Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
• While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
• Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
• To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
• Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
• Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
• To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.