Roast Chorizo Mashed Potatoes With Manchego And Charred Chard Food

SMASHED POTATOES WITH CHORIZO

Steps:

• Cook potatoes and the garlic in boiling, salted water until soft.
• Drain and reserve.
• In a non-stick, oven-safe pan, render chorizo until slightly brown.
• Preheat grill.
• Briefly mash the potatoes, fold in with the chorizo.
• Add butter, chives, salt and pepper, mix well.
• Sprinkle potatoes with cheese and place under the grill.
• Grill until the cheese is browned.

MANCHEGO POTATOES

Steps:

• Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

ROAST CHORIZO MASHED POTATOES WITH MANCHEGO AND CHARRED CHARD

Steps:

• Heat oven to 450°F. Place potatoes in a pot, cover with water, bring to a boil and cook to tender. Mash with milk, salt, pepper and cheese. While water for the potatoes comes to a boil, heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic then rub with halved ripe tomatoes. Drizzle bread with EVOO and season with salt. Serve potatoes, greens and roast chorizo with tomato toast alongside.

MASHED POTATOES AND SWISS CHARD

Steps:

• Wash, skin (optional) and chop the potatoes.
• Start boiling the potatoes.
• Once the potatoes are halfway done add the swiss chard leaves. You can use more than a single bunch.
• Once the potatoes and swiss chard is done drain the water out. You can keep the water for another use (ie. soup).
• Mash the potatoes and swiss chard.
• Add milk and butter (basically your normal mashed potatoes).

MANCHEGO MASHED POTATOES

Steps:

• Halve large potatoes, small ones can be left whole.
• Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
• Uncover, salt the water and cook until tender, 12 to 15 minutes.
• Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

MANCHEGO POTATOES

Steps:

• Halve large potatoes, small ones can be left whole.
• Place potatoes in a deep pot.
• Place lid on potatoes and bring them to a boil.
• Uncover, salt the water and cook until tender, 12-15 minutes.
• Drain potatoes and add back to the pot.
• Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
• Season with salt and pepper, to taste; garnish with parsley or snipped chives.