PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
PATATAS BRAVAS
Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.
Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
CHORIZO BURGER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper.
- In a bowl, mix together the chorizo and the panko and form into six patties.
- Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side. Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness. Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked. Allow the burgers to rest for 5 to 10 minutes before plating.
- For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and swirl in the grapeseed oil. Add the peppers and onions and saute until tender.
- In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended. Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes.
- For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well. Season with salt and pepper to taste.
- To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet.
- Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa. Top with a top bun, and serve with French fries.
CHORIZO BURGER
Found this recipe tucked away in the back of the kitchen drawer. Do not remember where it came from. Spanish style burger made from beef and chorizo sausage, topped with caramelized onions and smoked red pepper ranch sauce and shavings of Manchego cheese served on over sized buns. These are 1/2 pound burgers for big eaters!
Provided by Chef Shadows
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands.
- Set aside to let the flavors blend.
- Heat one tablespoon of oil in a skillet over medium-high heat.
- Add one chopped onion, and saute until tender.
- Transfer the onion to a blender.
- Add the red pepper, Ranch dressing, saffron, and paprika.
- Pulse until fairly smooth.
- Refrigerate until needed.
- Heat the remaining oil in a large skillet over medium heat.
- Add the remaining onions, brown sugar, salt and pepper.
- Cook and stir for about 15 minutes until the onions are golden brown.
- Set aside.
- Preheat the grill for high heat.
- Form the meat into four patties, slightly larger than the buns.
- Place burgers on the grill, and cook for 5 minutes per side, or until done to your likeing.
- Split buns in half, and spread butter on the inside.
- Place on the grill to toast briefly.
- Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce.
- Sprinkle with a few shavings of cheese, and place the top of the bun on top.
Nutrition Facts : Calories 1351.6, Fat 98.5, SaturatedFat 28.9, Cholesterol 201.1, Sodium 2537.4, Carbohydrate 56.1, Fiber 4.1, Sugar 10.8, Protein 58.8
PATATAS BRAVAS
If you want a Spanish meal, serve this along with a selection of other dishes, like fried padron peppers and chorizo sausage.
Provided by Sackville
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spread the potato pieces over a baking sheet, pour over most of the olive oil and sprinkle with a bit of salt and pepper.
- Bake at 425°F for 30 minutes or until the potatoes are cooked and crispy.
- Turn once during baking.
- Meanwhile, make the tomato sauce by heating the leftover olive oil in a frying pan.
- Add the onions and sauté for a couple minutes.
- Add the remaining ingredients except the parsley and let simmer for 10 minutes or until the mixture is thick.
- Serve the sauce over the potatoes as is, or purée it in a food processor or blender, if you prefer a smoother texture.
- Garnish with the parsley.
Nutrition Facts : Calories 245.6, Fat 13.9, SaturatedFat 2, Sodium 47.7, Carbohydrate 26, Fiber 4, Sugar 4, Protein 3.4
CHORIZO-STYLE BURGER WITH PATATAS BRAVAS
Make and share this Chorizo-Style Burger With Patatas Bravas recipe from Food.com.
Provided by hectorthebat
Categories < 4 Hours
Time 1h15m
Yield 4 Burgers
Number Of Ingredients 19
Steps:
- Preheat the oven to 220c/200c fan/gas 7.
- For the patatas bravas, toss the potatoes in the oil to coat; arrange on a nonstick baking tray. Roast for 1 hr until golden.
- Meanwhile, heat the other 1/2 tbsp oil in a pan and cook the shallot until soft. Add the garlic, 1/2 tsp chilli flakes and 1 tsp paprika. Cook over a low heat for 1 minute Add the passata and vinegar. Simmer uncovered for 15-20 mins until it is thick. Set aside; keep warm.
- For the burgers, mix the pork with the shallot, garlic and chilli flakes, 3tsp of the paprika and the fennel seeds. Shape into 4 patties. Heat a nonstick pan over a medium heat; fry the burgers for 5-6 mins each side until cooked through.
- Mix the mayo with the remaining paprika. Split and toast the ciabatta rolls, spread with the mayo, then add lettuce, a burger, the manchego, onion slices, and the tops of the rolls.
- Pour the tomato sauce over the potatoes, and serve with the burgers.
Nutrition Facts : Calories 429, Fat 27.4, SaturatedFat 10, Cholesterol 90.2, Sodium 238.2, Carbohydrate 22.3, Fiber 4, Sugar 3.3, Protein 24.1
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- For the patatas bravas, toss the potatoes in 1tbsp of the oil to coat; arrange on a nonstick baking tray. Roast for 1 hr until golden.
- Meanwhile, heat the other ½tbsp oil in a pan and cook the shallot until soft. Add the garlic, ½tsp chilli flakes and 1tsp paprika. Cook over a low heat for 1 min. Add the passata and vinegar. Simmer uncovered, for 15-20 mins until it is thick. Set aside; keep warm.
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