Chorizo Wrapped In Bread And Leaves Food

SHRIMP AND CHORIZO TAPAS

Steps:

• In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

CHORIZO-STUFFED CABBAGE ROLLS

Steps:

• Bring a pan of salted water to the boil and prepare a bowl of iced water. Plunge the cabbage leaves into the boiling water for 1 min, then quickly but carefully lift into the iced water using a slotted spoon and leave to cool completely. Drain in a colander and set aside.
• Crumble the chorizo into a bowl along with the rice, paprika, garlic, herbs and some seasoning. Scrunch everything together with your hands until well-combined.
• To assemble, first cut away a V-shape around the thick part of the stem on each cabbage leaf. Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed. Will keep, chilled, for up to a day.
• Heat the oven to 200C/180C fan/ gas 6. Drizzle a small roasting tin or shallow casserole dish with half the oil, then pour over half the passata and 150ml of water. Nestle in the cabbage rolls, then pour over the rest of the passata. Cover the tin or dish tightly with a lid or foil and bake undisturbed for 1 hr and 10 mins. Remove the lid, scatter over the parmesan, drizzle with the remaining oil and bake for another 10 mins until the parmesan is golden. Serve straight from the dish.

CHICKEN CHORIZO PATTY MELT

Steps:

• Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes.
• Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside.
• Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping.

CHEESE & CHORIZO OR PROSCIUTTO SKEWERS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the manchego into 12 cubes or oblongs. Fold a slice of chorizo around each piece of cheese and push a cocktail stick through the middle to secure it. Push half a grape on to one side, then transfer skewers to a baking tray and cook for 5 mins. Cool.
• Wrap each mozzarella ball in basil, top with half a slice of prosciutto and push a skewer through. To serve young children, slide everything off the skewers.

CHORIZO CHICKEN WITH CHILLI WEDGES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the sweet potatoes on a baking tray, then toss with the oil, chilli flakes and seasoning. Roast for 10 mins, then remove and reduce the oven to 200C/fan 180C/gas 6.
• Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, then tuck the edges underneath to secure. Lift onto the baking tray next to the wedges, scatter the wedges with thyme leaves, then roast for 20 mins more, turning the chicken and wedges halfway until golden.

CHORIZO WRAPPED IN BREAD AND LEAVES

Steps:

• Divide the bread dough into eight balls and roll each into a circle large enough to enclose the chorizo.
• Place the chorizo in the center and close the dough around it, pinching well to seal. Wrap in the leaf, covering the dough completely, and tie lengthwise and crosswise with string, like a package (this may be prepared ahead and refrigerated).
• Bake at 400 degrees for 20 minutes. To serve, remove the string.