chorizo Archives

Chilli recipes

Tomato, chorizo and butter bean pot with garlic toast

10 minutes

Chicken recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Chilli recipes

Mussels and chorizo in chilli-tomato sauce

15 minutes

Sausage recipes

Spicy chorizo breakfast stir-fry

10 minutes

Spaghettini with cherry tomato, feta and chorizo sauce

20 minutes

Brinjal recipes

Chickpea-stuffed brinjals

30 minutes

Chickpea-stuffed brinjals

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 medium brinjals, thinly sliced
2 T olive oil
4 T chermoula
½ cup mozzarella, grated
Rocket, for serving
200 g baby tomatoes, halved, for serving

For the stuffing:

1 x 400g can chickpeas, drained and rinsed
2 garlic cloves, crushed
½ red onion, finely diced
4 spring onions, finely chopped
4 T coriander or parsley, finely chopped
Sea salt and freshly ground black pepper, to taste
2 free-range eggs, beaten
60 g dried breadcrumbs
2 T olive oil

For the tomato-and-chorizo relish:

1 onion, finely chopped
2 garlic cloves, crushed
70 g chorizo, sliced
4 T canola oil
400 g baby tomatoes, sliced
2 T tomato paste
250 ml chicken stock

Method

1. Rub the brinjals with the olive oil and dust with the chermoula. Heat a griddle pan until very hot and cook the brinjal slices for 2 minutes on each side.

2. To make the stuffing, pulse the chickpeas, garlic, onion, spring onion, coriander or parsley and seasoning in a food processor. Shape spoonfuls into small rounds. Dip into the egg and coat with the breadcrumbs. Heat the oil in a pan and fry until golden. Drain on kitchen paper.

3. Preheat the oven to 180°C and lightly grease a baking tray.

4. To make the tomato-and-chorizo relish, sauté the onion, garlic and chorizo in the oil. Add the tomatoes and cook for 6 minutes. Add the tomato paste and chicken stock. Bring to a gentle boil and simmer for 10 minutes.

5. Layer two brinjals on the baking sheet in a criss-cross pattern and top with a spoonful of tomato relish and a chickpea ball. Sprinkle with mozzarella. Lightly fold the brinjal to create a basket shape. Repeat with the remaining brinjals and chickpea balls. Grill for 5 minutes until the cheese is bubbly and golden. Serve with the remaining relish.

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Queso dip with chorizo cooked in adobo sauce

Olive, chorizo and cherry tomato pasta

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Tomato, chorizo and butter bean pot with garlic toast

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Toasted linguine with tomato, chorizo and mussels

Mussels and chorizo in chilli-tomato sauce

Spicy chorizo breakfast stir-fry

Spaghettini with cherry tomato, feta and chorizo sauce

Chickpea-stuffed brinjals

Chickpea-stuffed brinjals

Ingredients

Method