Hello Everyone! So I actually cooked up these bad boys over the weekend for a lovely Sunday brunch. I honestly did not intentionally make it look like a face – it just so happened that when I pulled them out of the oven and was taking photos of the outcome did I realise it was smiling back at me. A happy Sunday indeed (even though it’s like Thursday already). Also, don’t forget to check out the original recipe on SBS.
PREP TIME 5 MINS| COOKING TIME 20-25 MINS| SERVES 4
250ml tomato passata
4 free range eggs
2 cloves garlic, diced
1 chorizo sausage, sliced
1 brown onion, diced
1 red capsicum, cut into slices
1 bay leaf
2-3 tbsp olive oil
Ground sea salt and pepper to taste
Preheat oven to 200C.
In a small frypan, heat the olive oil over medium heat and gently sweat the onions and garlic. Add the sliced capsicum and cook for another 4–5 minutes to soften them a bit.
Add the chorizo slices to pan with the vegetables and stir to cook until the capsicum and onions are really soft. Add the bay leaf, passata, and a splash of water. Cook for a further 10-15 minutes. Season with salt and pepper.
Transfer the sauce to 4 individual shallow ramekins and crack an egg in each. Bake for about 5–10 minutes, or until the eggs are cooked to your liking. Serve immediately with a side of soldiers.
Hello Everyone! Here is another recipe from my ‘1000 Italian Recipes’ cookbook. I am actually surprised at the fact that most of the featured recipes in this cookbook require no more than 8 ingredients to create such a lip-smacking dish – which is a good thing because it means less preparation, easy, quick, and simple, and obviously less expenses. You know what they say, less is definitely more.
Orecchiette is basically a type of pasta shaped roughly like small ears, hence the name (orecchio, ear, OR orecchiette, little ears). They are slightly domed with their centres are thinner than their rims. This particular shape gives them an interestingly variable texture; soft in the middle and somewhat more chewy on the outside.
PREP TIME 5 MINS| COOKING TIME 10 MINS| SERVES 4
2 cups orecchiette pasta (or other shaped pasta)
2 chorizo sausages, sliced
1 leek, sliced thinly
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1 tbsp rosemary leaves, finely chopped
2 tbsp garlic-infused extra virgin olive oil
Fresh red chillies, optional
Shaved parmesan cheese
Cook the pasta in boiling, salted water according to the packet instructions. Drain and set aside reserving about 2-3 tbsp of the cooking water.
Meanwhile, heat the oil over high heat in a medium-sized pan and fry the chorizo sausages until golden. Remove from the pan and set aside.
Sweat the garlic and onions without colouring. Then add the rosemary leaves and leeks. Reduce the heat and cook until soft, about 3-5 minutes.
Return the chorizo sausages to the pan and add the reserved cooking water. Turn the heat off and toss together with the pasta. Season with a touch of pepper and fresh chillies if desired, and shaved parmesan cheese.
For brunch yesterday I had planned to make a sandwich with my Turkish bread roll. I had bought some Hungarian salami, tomatoes, rocket leaves, and a spicy capsicum spread to go with it. When I actually started to gather the ingredients for my sandwich I realised I had an untouched carton of a dozen eggs, I then decided to poach an egg or two to go with my sandwich. I then also spotted chorizo sausages at the back of the refrigerator and I instantly wanted to fry those up too with some caramelised onions.
I then ended up completely changing what I had in mind as I started to chop up the ingredients. I slowly craved for scrambled eggs with chorizo on the side… And then I thought of those South American Style Eggs that I had at Café con Leche about a month ago. I stopped there – I scrapped the salami and decided scrambled eggs with chorizo it was! I didn’t want the bread to go stale as well so I ended up toasting those in the oven and having them with my lunch. I also wanted to use the tomato and rocket leaves I bought so I ended up making a fresh salsa with it. My simple sandwich turned into something so epically large that it left me 5-months pregnant with a food baby (an expression that I always use to describe a very good, but gluttonous, meal).
PREP TIME 10 MINS| COOKING TIME 10-15 MINS| SERVES 1
For the eggs:
2 large free range eggs
1 Mexican chorizo sausage, sliced
2 tbsp milk
1/2 spanish red onion, diced
2 tbsp extra virgin olive oil
Ground salt and pepper
For the tomato salsa:
1/2 large tomato, diced
1/2 spanish red onion, diced
1 lime, juiced
2 tsp extra virgin olive oil
Handful rocket leaves
Ground salt and pepper
Turkish bread roll
For the tomato salsa, combine all of the ingredients in a small bowl and toss to mix. Let it sit for an hour for the flavours to infuse (this is entirely optional, I let mine to sit for about 10-15 minutes and it still tasted amazing).
Preheat oven to 180C. Slice the bread roll in half and drizzle with olive oil. Place in the oven and toast for about 10 minutes or until golden brown (mine were a bit overdone only because I completely forgot about them in the oven).
In a small bowl, whisk together the eggs and milk, and season with salt and pepper. Heat the oil in a medium-sized frying pan over medium heat. and sauté onions until soft, about 2 minutes. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Bring the heat down to medium-low and add he egg mixture and cook, stirring, about 3 minutes (or more depending on the desired firmness of the eggs). Transfer to serving plate with bread roll and tomato salsa.
On a side note, while attempting to give this recipe a fancier name than just Scrambled Eggs with Chorizo, I came across a Spanish recipe called Migas con Chorizo. Migas meaning a dish of eggs scrambled with torn-up corn tortillas, with Chorizo sausages. I am definitely keeping this in mind the next time I want to make eggs with chorizo.
Hello Everyone! A few days ago I decided to make sausage rolls just because I wanted to. You could argue though, why go through all the trouble to make your own when you can easily just by pre-packed frozen sausage rolls from the supermarket? I guess this way you can be a little bit more creative in what you want in your sausage rolls rather than the generic minced beef that supermarkets sell. You can basically wrap any sort of flavoured sausages in puff pastry (homemade or store bought, doesn’t really matter)! For today’s recipe, I went on and made myself some Mexican Chorizo with Caramelised Onion sausage rolls.
Chorizo, for those of you who don’t know, is a name given to a variety of sausages, both fresh and cured. The two most common types of chorizos are:
Spanish Chorizo – cured, or hard, sausage made from coarsely chopped pork. It has a deep, smoky flavour due to the heavy amounts of paprika in the spice mix. Also, it can be eaten without cooking because it has been cured.
Mexican Chorizo – ground, rather than chopped, and the sausage is fresh rather than cured. Also, the red colour comes from the spicy red pepper rather than the smoked paprika. It must be cooked prior to eating.
PREP TIME 20 MINS| COOKING TIME 15-20 MINS| SERVES 24 ROLLS
Preheat oven to 200C. Roast hazelnuts on a baking tray for 5 minutes. Transfer to a clean tea towel and let to cool.
In a medium pan, melt butter and sauté onions until soft and caramelised. Remove from heat and set aside.
Cut puff pastry sheets into 8 rectangles (halved and 4 cuts across). Add about a teaspoon of sausage meat to one end of the rectangle and top with caramelised onions. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the join.
Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and sprinkle with sesame seeds. Bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
Meanwhile, return to the hazelnuts. Rub to remove the skins then roughly chop. Combine the oil, vinegar and sugar in a small bowl and season with a touch of ground sea salt and pepper. Stir in the hazelnuts. Place the salad leaves in a large bowl and add the dressing. Toss to combine. Serve with fresh out of the oven sausage rolls.