MEMBRILLO, CHORIZO & CHEDDAR TOASTIE
Make a cosy night in even more indulgent with this meltingly good quince paste, spicy sausage and cheese toasted sandwich - the perfect winter pick-me-up
Provided by Cassie Best
Categories Lunch
Time 16m
Number Of Ingredients 7
Steps:
- Heat a large frying pan. Spread the membrillo paste over one slice of bread (you might need to mash it first with 1 tsp water if it's very firm), top with the chorizo and cheese, and sandwich with the other slice. Spread the outside of both pieces of bread with mayo, and press on the sage leaves.
- Heat the oil in the pan and cook the toastie for 2-3 mins each side, squashing with a fish slice every now and then, until the bread is crisp and golden and the cheese has melted. Cut in half to serve.
Nutrition Facts : Calories 1049 calories, Fat 68 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium
PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO
Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.
Provided by Rhoda Boone
Categories Appetizer Sausage Cheese snack Hors D'Oeuvre
Yield Makes 32 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
- If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
- Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.
SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES
This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.
Provided by French Tart
Categories Lunch/Snacks
Time 7m
Yield 12-24 fingers or squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spread 4 slices of bread with the Membrillo, quince paste.
- Add the slices of Manchego cheese and Chorizo.
- Top with the remaining 4 slices of bread to make a sandwich.
- Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
- Heat up a non-stick frying pan/skillet.
- Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
- Trim the crusts if you wish - I don't bother!
- Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
- Wonderful with roasted almonds and chilled Fino Sherry.
Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7
MEMBRILLO
This seasonal membrillo recipe makes two clever treats in one. You'll have quince paste and a delicate quince jelly to preserve the flavours of the season
Provided by Mary Cadogan
Categories Cheese Course, Snack, Starter
Time 2h50m
Yield Makes about 1kg jelly and 1.7kg paste
Number Of Ingredients 5
Steps:
- Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
- To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
- Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
- To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
- Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
- Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.
More about "membrillo chorizo cheddar toastie food"
RECIPE SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO …
From youtube.com
Author Jaimee NoriegaViews 227
CHORIZO, MANCHEGO AND PEPPER PAN TOASTIES - OLIVE …
From olivemagazine.com
MEMBRILLO WITH MANCHEGO CHEESE | TINA WASSERMAN
From cookingandmore.com
THE GREAT BRITISH CHEESE TOASTIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 143Calories 331 per servingCategory Lunch, Sandwich
MENU - ORDER ONLINE | TACO BELL®
From tacobell.com
JUST ADD SYRUP EGGS - FAMOUS TOASTERY
From famoustoastery.com
PIN ON FOOD - PINTEREST
From pinterest.com
BREAKFAST, LUNCH, DRINKS, AND KIDS MENUS – FAMOUS TOASTERY
From famoustoastery.com
DULCE DE MEMBRILLO (QUINCE PASTE) INFORMATION - THE SPRUCE EATS
From thespruceeats.com
MEMBRILLO, CHORIZO & CHEDDAR TOASTIE RECIPE
From recipecialist.com
LAST-MINUTE CHRISTMAS RECIPES ARCHIVES - BBC GOOD FOOD MIDDLE …
From bbcgoodfoodme.com
CHEESE TOASTIE RECIPES | BBC GOOD FOOD
MEMBRILLO | SPANISH TO ENGLISH TRANSLATION - SPANISHDICT
From spanishdict.com
MEMBRILLO, CHORIZO & CHEDDAR TOASTIE - PINTEREST
From pinterest.com
TODAY’S RECIPE: MEMBRILLO, CHORIZO & CHEDDAR TOASTIE
From pressreader.com
MEMBRILLO, CHORIZO & CHEDDAR TOASTIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUNDAY BRUNCH - BLACK BEAR BISTRO & BRICK OVEN | WARRENTON , VA
From blackbearbistro.com
CASSIE BEST RECIPES | BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love