Chorizo
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- Lemon Half
- Posts: 6263
- Joined: November 4th, 2016, 11:35 am
Chorizo
Bought a chorizo ring from Sainsbury's - so I assume it's cooked and ready to eat as there are no cooking instructions on it and it's in the cooked meats section..https://www.sainsburys.co.uk/gol-ui/pro ... -ring-225g
The internet has been less than helpful as there are many sorts, some which require cooking.
What I actually want to do if fry and use in pasta
Can I just warm it through or do I need to give it a proper cook? How long for?
The internet has been less than helpful as there are many sorts, some which require cooking.
What I actually want to do if fry and use in pasta
Can I just warm it through or do I need to give it a proper cook? How long for?
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- Lemon Half
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- Joined: May 30th, 2021, 6:01 pm
Re: Chorizo
as it's a type of sausage, cook thoroughly
turn when frying, 8-10 mins in should do it
turn when frying, 8-10 mins in should do it
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- Lemon Half
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- Joined: November 4th, 2016, 6:11 pm
Re: Chorizo
Eat it raw or cook it, it's your choice. Warmed would be fine.
(Though of course don't warm it or cook it then leave it at room temperature for ages.)
Scott.
(Though of course don't warm it or cook it then leave it at room temperature for ages.)
Scott.
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- Lemon Slice
- Posts: 754
- Joined: November 4th, 2016, 7:18 am
Re: Chorizo
Generally it's best fried for a bit.
Sometimes it's very spicy. Sometimes not.
Sometimes it's very spicy. Sometimes not.
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- Lemon Half
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Re: Chorizo
Sliced raw chorizo on a sandwich with cheese is great!
Scott.
Scott.
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- Lemon Quarter
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Re: Chorizo
Sliced fried chorizo with halibut is even betterswill453 wrote:Sliced raw chorizo on a sandwich with cheese is great!
Scott.
--kiloran
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- Lemon Half
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Re: Chorizo
It makes any halibut 'good enough for Jehovah'
Stone him!
Stone him!
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- Lemon Half
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Re: Chorizo
It says it's cured in the descriptionAleisterCrowley wrote:Can I just warm it through or do I need to give it a proper cook? How long for?
That stuff you can eat rawDry cured pork sausage with paprika
- but roll it around in a hot pan for a bit to get the oils started and try not to finish (with a toothpick and lemon) it before you add the rest of the ingredients
- remove the skin if you prefer (Delia says to https://www.deliaonline.com/recipes/col ... nd-chorizo) but it's all edible
The other stuff, the paprika infused uncooked "chorizo" flavoured sausages - just flush them directly and save yourself the effort
(EDIT: actually some "fresh" chorizo is very good - but it's basically the cured stuff in its early state and if you're finding that you'll not be doing so by accident)
-sd
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- Lemon Half
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- Joined: November 4th, 2016, 11:35 am
Re: Chorizo
Thanks - I was 99% sure it was OK to eat as is (no cooking instructions) but always a bit nervous
I'm going to thinly slice and fry and mix with fusilli and other...erm.. stuff
I'm on a long course of antibiotics at he moment and have to avoid tomatoes /tomato sauce, which makes pasta a bit challenging...
I may risk a bit of puree.
I'm going to thinly slice and fry and mix with fusilli and other...erm.. stuff
I'm on a long course of antibiotics at he moment and have to avoid tomatoes /tomato sauce, which makes pasta a bit challenging...
I may risk a bit of puree.
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- Lemon Quarter
- Posts: 2149
- Joined: December 7th, 2016, 9:09 pm
Re: Chorizo
I recommend frying the Cherizio on a bit of olive oil in a deep pan.
Not so much to actually cook/overcook it, but so that the flavours are released into the oil, The cooked pasta can then be added to the pan and stired to coat the pasta.
There are lots of pasta recipes that don't use tomatoes, though few are popular in our house.
One that is.
8 floz veg stock (cube)
glass of wine
minced or crushed garlic (we use 3 cloves)
Enough tinned tuna to feed everyone.
Tinned or frozen sweetcorn.
Pepper to taste.
Gently fry garlic, careful not to burn.
tip in wine and stock.
Bring to boil. (removes the alchohol)
Add tuna & sweetcorn.
Reduce liquid (though I do the reduction before adding the tuna and sweatcorn).
Stir pasta in.
A great store cupboard staple or dish when ariving at a self catering holiday.
Not so much to actually cook/overcook it, but so that the flavours are released into the oil, The cooked pasta can then be added to the pan and stired to coat the pasta.
There are lots of pasta recipes that don't use tomatoes, though few are popular in our house.
One that is.
8 floz veg stock (cube)
glass of wine
minced or crushed garlic (we use 3 cloves)
Enough tinned tuna to feed everyone.
Tinned or frozen sweetcorn.
Pepper to taste.
Gently fry garlic, careful not to burn.
tip in wine and stock.
Bring to boil. (removes the alchohol)
Add tuna & sweetcorn.
Reduce liquid (though I do the reduction before adding the tuna and sweatcorn).
Stir pasta in.
A great store cupboard staple or dish when ariving at a self catering holiday.
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- Lemon Slice
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- Joined: November 4th, 2016, 1:12 pm
Re: Chorizo
As an alternative use for chorizo, try this - https://www.theguardian.com/food/2021/m ... cotch-eggs
It is rather good.
It is rather good.
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- Lemon Half
- Posts: 6263
- Joined: November 4th, 2016, 11:35 am
Re: Chorizo
Sadly, I loathe eggs! They are the gonads of Satan himself
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- Lemon Slice
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Re: Chorizo
I definitely agree the rec to fry briefly then add the pasta to the same pan in order to coat with flavoured oil
superb result every tiime
(well assuming you dont fall asleep and forget its on the haet)......guilty more tha once!!
superb result every tiime
(well assuming you dont fall asleep and forget its on the haet)......guilty more tha once!!
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- Lemon Half
- Posts: 6263
- Joined: November 4th, 2016, 11:35 am
Re: Chorizo
Well I'm on the wagon currently so less change of nodding off whilst cooking
(When I was student I managed to fall asleep and cook a chicken pie for about 6 hours ...)
(When I was student I managed to fall asleep and cook a chicken pie for about 6 hours ...)
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- Lemon Quarter
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- Joined: November 4th, 2016, 11:35 am
Re: Chorizo
Breakfast. Lovely.AleisterCrowley wrote: (When I was student I managed to fall asleep and cook a chicken pie for about 6 hours ...)
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- Lemon Half
- Posts: 6263
- Joined: November 4th, 2016, 11:35 am
Re: Chorizo
Bit of charcoal, soak up the toxins...