Chorizo & Tomato Rice

On 16th May 2016, This was Dinner

Is it just me that thinks the green bean is underrated?

Well here I am again, posting about food I ate in May and being reminded that it is 21 days since my last post. I shall make a huge attempt to get up to date and start blogging more or I shall throw my blog in the metaphorical bin!

Get set…

  • Chop an onion
  • Finely chop a garlic clove
  • Chop some chorizo
  • Chop some parsley
  • Cook some frozen green beans
  • Prepare some chicken stock
  • Get rice, tinned chopped tomatoes, chilli powder, smoked paprika, oil & seasoning ready

Throw it together…

Heat a pan and cook the chorizo. Remove and set aside.

Pop the onion and garlic into the same pan (add a little oil if required) and cook until softened.

Add the spices and the rice and stir for a minute then put the tomatoes and stock in. Stir well and bring to the boil then reduce and cook gently until the rice is almost cooked.

Add the chorizo and the green beans to the pan and cook for a few more minutes. Season.

Dish is up…

Just a simple sprinkle of parsley.


I I shall promise myself that once Friday is over (I’m going out for dinner tomorrow night) I shall nail this thing!

Chorizo & Chickpeas

On 25th April 2016, This was Dinner

What to do with a load of unused stuff in the fridge/pantry?

Yes, I know it is hard to believe but I have an unused chorizo! No, I don’t come down in the middle of the night like Nigella and eat it directly from the fridge! What do you think I am?

As Summery as this dish looks it has been blooming freezing this week. In fact, as I sit here in what is the hottest sunshine we have had this year, only a couple of days after this pic was taken we had snow!

I used dried chickpeas and did all the hard work with them yesterday.

Get set…

  • Thickly slice a chorizo
  • Halve some cherry tomatoes
  • Cut some bread into big chunks
  • Slice some lettuce
  • Grate some parmesan
  • Chop some mint
  • Get olives, lime, oil & seasoning ready

Throw it together…

Heat a pan and cook the chorizo until starting to crisp, remove and set aside.

Add the bread chunks to the pan and cook, tossing regularly, until crisp.

Toss the tomatoes and chickpeas in a little oil and squeeze in some lime juice. Season well and add the mint.

Dish it up…

Pop the chickpeas on a bed of lettuce then scatter over the olives, the chorizo and the croutons then sprinkle with parmesan and another squeeze of lime juice.


Obviously you can just go with the flow with this one and throw in whatever you have to hand.

Chicken & Chorizo Paella

On 15th April 2016, This was Dinner

I had some paella rice in the cupboard and some chicken thighs in the freezer so it made sense to take inspiration from this BBC Good Food recipe in the March edition. Apart from the chorizo, most things are store cupboard anyway so I didn’t need to pick anything else up.

Get set…

  • Cut some chicken thighs into pieces
  • Thickly slice a chorizo
  • Prepare some chicken stock
  • Finely slice a large onion
  • Finely chop a garlic clove
  • Chop some parsley
  • Get saffron, paprika, turmeric, paella rice, frozen peas, lemon, oil & seasoning ready

Throw it together…

Heat some oil in a pan and brown the chicken. Remove and set aside.

Add the chorizo and cook until it starts to release oil. Remove and set aside with the chicken.

Add the onion and cook until softened. Then add the garlic and cook for another minute.

Add the spices and stir then add the rice and stir again.

Pour in the stock and bring to the boil then add the chicken and chorizo and cook for around 15 minutes, stirring occasionally.

Add the peas and cook for a few more minutes. Check the seasoning.

Sprinkle with the parsley.

Dish it up…

Serve with a squeeze of lemon.


I was going to put some cooked prawns in but forgot to get them out of the freezer in the morning.

Three Cheese Macaroni Bake with Chorizo & Bacon

On 6th April 2016, This was Dinner

Can you tell I had a bit of a ‘use it all up’ moment by the name of the recipe? Well I did and it turns out it was a great dinner too.

Get set…

  • Finely slice some leeks
  • Cut some brie into pieces
  • Grate some cheddar
  • Cut some cooking chorizo into bite sized pieces
  • Tear up some basil
  • Get streaky bacon, macaroni, frozen peas, soft cheese, English mustard, oil & seasoning ready
  • Preheat the oven to 190°c (fan)

Throw it together…

Heat a frying pan and cook the strips of bacon. Remove and set aside. Cook the chorizo until it releases it’s oil and remove and set aside.

Heat some oil in the pan and cook the leeks until softened. Meanwhile, cook the macaroni until al dente. Drain and refresh reserving a little of the cooking water.

Add the peas to the leeks and cook for a couple more minutes.

Snip the bacon into bits and then mix everything together along with the soft cheese and the brie. Add some of the pasta water if required. Season well and then bake in the oven for 10 minutes. Sprinkle with the cheddar and bake for another 5-10 minutes.

Dish it up…

Sprinkle with basil and serve.


As you can see, there was a side of chicken wings too!

Chorizo & Savoy Cabbage Spaghetti

On 21st March 2016, This was Dinner...

Chorizo and cabbage has to be one of the matches made in heaven for me. I usually make a rice dish but decided to use spaghetti this time. I used savoy but to be honest, any is good.

Get set…

  • Slice half a savoy cabbage
  • Finely chop an onion
  • Cut up a chorizo
  • Get spaghetti, oil & seasoning ready

Throw it together...

Cook the chorizo in a hot pan then remove and set aside.

Cook the spaghetti according to the instructions.

Heat some oil in the pan you cooked the chorizo in and cook the onion until softened.

Add the cabbage to the pan and stir for a couple of minutes. Throw in a little of the pasta water then pop the lid on for a minute whilst you drain the spaghetti (reserve a little water in case you need it).

Mix everything together and season well.

Dish it up…

If you have some parmesan, sprinkle some on. If you don’t, it’s good all the same.


I have come to love spaghetti as a pasta, I always thought it was a bit of a waste but have changed my mind in recent years.

Chorizo & Bean Burgers

On 6th March 2016, This was Dinner

It’s not like me to dillydally when it comes to a chorizo recipe but I’ve been going to make these for almost two weeks. And so it transpired that if I didn’t make them today (Sunday) my sausages would go in the bin! Not an option so the chicken that is marinating for the biryani will have to wait until tomorrow.

It’s a quick and easy recipe with just a little chilling time where you can go and walk the dog/get a shower/watch the TV, you choose.

Get set…

  • Skin & roughly chop some mini cooking chorizos
  • Remove a few pork sausages from their skins
  • Drain & rinse a tin of mixed beans
  • Roughly chop some coriander
  • Lightly whisk an egg
  • Get smoked paprika, a lime, oil & seasoning ready
  • Preheat the oven to 190ºc (fan)

Throw it together…

Throw the chorizo, sausage meat, paprika, coriander & seasoning in a processor with a good squeeze of the lime. Pulse to combine.

Add the beans along with some seasoning and whizz up again.

Check how dry the mixture is and add as much egg as you feel is necessary. I only used a little.

Shape into burgers, I made four, and cover and chill.

Oil a pan and cook the burgers for a couple of minutes on each side then transfer to a baking tray and cook for another 10-12 minutes.

Dish it up…

I served mine on a bed of rocket with another squeeze of lime and to dollop of sour cream along with a side of seasoned fries.


The original recipe can be found here.

Sweet, Sweet Kale

On 1st & 2nd March 2016, This was Dinner

I do adore kale, for a while it was quite hard to come buy unless it was in season but it is very fashionable now isn’t it. I bought a rather large bag of it from the market and new it would do two meals.

Tuesday’s dinner was Spaghetti with Caramelised Onion, Kale & Gorgonzola:

Get set…

  • Halve and thinly slice a red onion
  • Chop come kale
  • Crumble some gorgonzola
  • Prepare a small amount of vegetable stock
  • Chop some thyme leaves
  • Get spaghetti, sherry vinegar, caster sugar, chilli flakes, oil & seasoning ready

Throw it together…

Heat the oil in a pan and add the onion and thyme with some seasoning. Cook for 10 minutes until softened then add the chilli flakes along with the sugar and sherry vinegar. Stir then add the stock. Cook for 10 minutes, only stirring occasionally.

Cook the pasta according to the instructions and add the kale for the last few minutes. Drain (reserving a little water) then toss together with the cheese.

Dish it up…

Serve in a bowl with the onions on top.


Original recipe here.

I think I have actually achieved something I’ve never done before! I have used chorizo over two meals! To use up the kale I decided to make quesadillas and having bought cooking chorizo for another meal, I decided to add half of the pack to these. So Wednesday’s dinner – Chorizo, Red Onion & Kale Quesadillas:

Get set…

  • Finely slice a red onion
  • Cut a cooking chorizo into small pieces
  • Chops some kale
  • Grate some cheddar
  • Get tortillas & oil ready

Throw it together…

Heat a little oil in a pan and cook the onion until softened. Remove from the pan.

Add the chorizo to the pan and cook until starting to colour and crisp. Remove from the pan.

Add the kale to the pan and stir constantly for a couple of minutes then add a small amount of water, pop the lid on and remove from the heat. Remove the kale from the pan

Wipe out the pan and pop back on the heat.

Set out the tortillas and spread the onion over one half of each. Scatter the chorizo over then add the kale. Sprinkle with cheddar and fold over.

Pop two in a pan and cook on each side until browned and the cheese has melted.

Dish it up...

Halve each one. I like them to cool a little first. Just pop on a plate and serve.


Before and after, or is that after and before.

This made six, I don’t like to overfill mine.