Melted Manchego Tortas With Romesco And Chorizo Food

CHICKEN AND CHORIZO ROMESCO WITH SPANISH POTATOES AND KALE

Steps:

• Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.
• Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper.
• While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved "garlic-oil" and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat.
• Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.
• Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.
• Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. OLE!

SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE

Steps:

• Build a fire for banked grilling in an outdoor grill.
• For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
• For a gas grill, preheat the grill on High.
• Leave one side on High and turn the other side to Low.
• In both cases, you will have two areas for cooking, one hot and the other cooler.
• To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
• Add the almonds, red peppers, vinegar, paprika, and oregano.
• With the machine running, gradually add the oil, then season with the salt and pepper.
• Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
• Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
• Lightly form into 4 patties about 4 inches wide.
• Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
• Lightly oil the cooking grate.
• Place the burgers on the hot area of the grill.
• Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
• Move the hamburgers to cooler side of the grill and cover.
• Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
• If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
• During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
• Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.

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.