Chorizo And Manchego Brioche Buns Food

MANCHEGO CHORIZO PUFFS

Steps:

• Preheat oven to 450f degrees.
• On floured surface, unroll pastry. Roll out to approximately a 10 inch square, about 1/4 inch thick. Using a 3 inch round cutter, cut out 16 rounds, gathering and re-rolling scraps as necessary.
• In a bowl , mix chorizo with cheese;.
• place scant 1 tablespoon in center of each round.
• Lightly brush edges with water; fold pastry over to create half moon shapes. Pinch edges to seal.
• Place on parchment paper-lined rimmed baking sheet.
• In a small bowl, whisk together egg, 2 teaspoons water and paprika; brush on tops of puffs.
• Bake on center rack of 450f degree oven, 10 to 12 minutes until golden.

CHORIZO AND MANCHEGO STUFFED ROLLS

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Carefully cut out on oblong hole from the top of the rolls, and scoop out the bread, being careful not to go all the way to the bottom of the bread, and put on a baking tray. (Discard bread or whiz into breadcrumbs and freeze.)
• In a small pan, melt the butter, then add the garlic, parsley and a pinch of salt. Brush the inside of the bread boats with most of the butter.
• In a bowl, mix together the chorizo, manchego, peppers and tomato puree. Spoon generously into the rolls. Drizzle with the remaining butter, bake for 15min until golden and the cheese has melted. Scatter with parsley before serving.

CHORIZO AND MANCHEGO PUFFS

Steps:

• For the puffs: Preheat the oven to 350 degrees F.
• Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
• Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
• Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
• On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
• Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
• For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
• Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.

CHORIZO AND MANCHEGO NACHOS

Steps:

• In a skillet over medium heat, heat the vegetable oil, then add 2 of the diced garlic cloves and the onion.
• When the garlic and onion become translucent, add the chorizo, breaking it up as it browns.
• In a separate bowl, mash the avocados with 1 clove of the garlic, the diced Serrano, lime juice and salt. Set aside.
• Preheat the broiler to 500°F.
• Layer the tortilla chips in a 9 x 13-inch roasting pan.
• Evenly distribute the chorizo over the chips followed by the shredded cheese.
• Add the sliced Serrano peppers on top.
• Place the chips under the broiler and broil for 8 minutes.
• Add the guacamole and serve.

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.

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.