Spiced Chorizo Pastry Slices Recipes

SPICED 'CHORIZO' PASTRY SLICES

Steps:

• Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool.
• Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.
• Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.
• Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!

SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY

Steps:

• Heat oil in a frying pan over medium heat.
• Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
• Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
• Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
• Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
• Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
• Top with crumbled feta and chopped parsley.
• Enjoy!

CHORIZO-SPICED BRUSSELS SPROUT TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
• On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
• Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
• Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5-10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
• Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
• Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5-10 minutes, then assemble.
• Enjoy!

CHORIZO-SPICED PARTY-SIZED CHOPPED VEGGIE SALAD

Steps:

• Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
• Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.