Baked Portobello Mushroom and Chorizo

Baked Portobello Mushrooms with Chorizo and Egg

After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial and relatively simple to create. It can be very easy with lunches out with family and friends between Christmas and the New Year celebrations to easily be over faced with just too much food. In my case that is quite difficult but never the less still possible, so here is a recipe for Baked Portobello Mushrooms with Chorizo and Egg that is very tasty and quite light and very easy to make.

Baked Portobello Mushroom and Chorizo

Baked Portobello Mushrooms with Chorizo

In this recipe for Baked Portobello Mushrooms with Chorizo and Egg, I use braised Chorizo, which is a staple in our kitchen at home great for flavouring stews, soups and casseroles. If you cannot get Portobello mushrooms, open-cap field mushrooms area perfect substitute.     

Baked Portobello Mushrooms with Chorizo and Egg             serves 4

4 Portobello Mushrooms, peeled and stems removed

150 gr braised Chorizo, drained, plus reserved oil

2 large handfuls of Baby Spinach, washed and dried ( optional )

4 fresh free-range Eggs

A sprig or two of fresh Thyme

Fine Sea Salt and freshly ground Black Pepper

Preheat the oven to 180 C / 350 F / Gas Mark 4 and line a baking tray with foil. Place the mushrooms, gills side up, on the baking sheet, drizzle with a little braised Chorizo oil, and season generously with salt and pepper. Place in the oven and bake for ten minutes. While the mushrooms are cooking, heat a little more Chorizo oil in a frying pan, over medium heat, and quickly toss in the baby spinach, season and remove from the pan and drain on kitchen paper.

Remove the mushrooms from the oven and divide the spinach between them. Top with the braised Chorizo and sprinkle with fresh Thyme leaves. Place back in the oven for ten more minutes before removing once more and cracking an egg into each. Place back in the oven and bake for a final ten minutes. Remove and serve with a little lightly dressed herb salad.

Allergens in this recipe are;

  Flour     Eggs

Please see the Allergens Page


Patatas Riojanas – A rather Special Spanish Chorizo and Potato Soup

The weather forecast for this week is not good, not good at all, we look to have some real stormy, autumnal weather heading for the islands so perhaps it is time to start thinking of some hearty, warming recipes, comfort food like a nice chunky soup. Now personally I am not a big fan of soup, if I get out to eat, I go for the fish or seafood starter and save soup for when my mum makes her thick tomato and bacon version for a big Sunday lunch. But increasing when I am working and not at home with my family, soup is a one-pot wonder. Soup is tasty, nutritious, extremely good value for money, easy to make and you can use lots of store cupboard staple ingredients and most of the odd bits in the fridge.

Chorizo and Potato Soup

Patatas Riojanas Soup

Now I had some potatoes, onions, and Chorizo in my fridge, so in my mind, I was thinking something simple with perhaps a Spanish taste, the potatoes soaking up the flavour of the Chorizo. I looked up a recipe and came across Patatas Riojanas, a very simple rustic soup or stew from La Rioja. La Rioja is a small region in the north of Spain, most famous for its high-quality wines, and it has some lovely indigenous dishes. No one is sure about the origins of Patatas Riojanas, but it would not have existed until at least the 19th century and the introduction of potatoes into Spain during the Napoleonic Wars.

Spanish Soup Ingredients

There is a story that Chef Paul Bocuse tasted this casserole in a well-known winery, and after three more plates told everybody Riojan style potatoes were the best food he had ever eaten. The world-famous chef also recommended this meal to be the national dish of Spain. I have added a few carrots and some celery to my recipe to make more of a stew than a soup and have to say the result was absolutely delicious and very satisfying.

Patatas Riojanas Soup

750 gr Waxy Potatoes

2 large Onions, peeled and finely sliced

2 large Carrots, peeled and cut in chunks

3 large sticks of Celery, thoroughly washed and sliced

2 Red Peppers, grilled, skin and seeds removed

250 gr fresh Chorizo Sausage, cut into one-centimetre dice

50 ml good quality extra virgin Olive Oil

600 ml good quality Chicken Stock

A large glass ( 250 ml ) good Spanish White Wine preferably white Rioja

3 large cloves of Garlic, peeled and crushed

1 heaped tablespoon of Plain Flour

1 heaped tablespoon sweet Spanish Paprika

½ teaspoon fresh Thyme Leaves

1 Bay Leaf

Sea Salt and freshly ground Black Pepper

Freshly chopped Parsley to garnish

Pour the olive oil into a large, heavy bottom pan and gently sauté the Chorizo, sliced onion, carrots and celery for about ten to fifteen minutes until the onions are soft and translucent, then add garlic slices and potato and cook for five more minutes stirring constantly. Add the flour and cook out for two more minutes keeping stirring. Pour in the stock and white wine into the onion and chorizo mixture and add all the remaining ingredients and stir. Bring to the boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check the level of the cooking liquid adding a little water if needed. When the potatoes are well cooked and start just to break up correct the seasoning, add the parsley, stir and serve.

Wine

What to Drink? This soup pairs well with Rioja, Pinotage, and unoaked Shiraz wines stand up well to the flavour of the Chorizo. Over-oaked wines can actually make the chilli heat seem worse. Alternatively, try a malty, Pale Ale if you prefer beer.

Allergens in this recipe are;

Celery

Flour

Milk
in the Chorizo. Sulphites in the Wine.
Please see the Allergens Page


Gazpacho

Trying to enjoy the not so sunny Jersey summer and dodging the thunderstorms I can at least celebrate some of the delicious produce available on the island, fragrant, ripe Jersey tomatoes and a host of salads, fruits, and vegetables. This simple version of classic chilled tomato soup is ideal as an appetizer or as a light lunch. Gazpacho is very popular across the Iberian peninsula and is believed to have developed from either a Moorish or Roman origins. It varies across Spain and Portugal from thick purées, almost the consistency of a dip, through to fiery peppery water with the addition of a selection of diced vegetables.

Gazpacho

A blended Gazpacho

I once had a disagreement with my then Executive Chef. Not a good move for your career to argue with an Executive Chef, on the authentic Gazpacho texture, rough or smooth, thick or thin. He was, of course, right because quite simply he was Chef and I was right because I am an annoying, know it all ( there I said it before anyone else ). Eventually, we came to an unusual and diplomatic compromise in a kitchen, especially between two opinionated individuals, we were both right. We did however totally agree on its early preparation to allow the flavours to fully develop and most importantly to ensure sufficient time in the refrigerator to completely chill. Quite a few years later, after a lot more research, as I tried to find out if I was right, I saw just how many varied recipes and what is a highly individual approach there is to making Gazpacho, there is no cookery book classic or definitive method. The texture and ingredients are different, region by region, family to family, person to person.

Chilled Spanish Tomato Soup

A Gazpacho amuse-bouche

Traditionally made in a pestle and mortar to keep it cool, the result is rustic, less than the smooth finish achieved in many modern recipes using a food processor. You may add green bell peppers which I omit on a purely personal basis ( I just don’t like them ), whilst stale bread soaked in a little water thickens and adds a silky texture. As a lunchtime dish, bowls of ham, egg, and almonds are served alongside the soup. I guess the key is to experiment and find your own personal preference. I have often used Gazpacho as a little amuse-bouche  ( see photo ) to get my customers taste buds tingling and this recipe is ideal. Modern Gazpacho variations can be made with cucumbers, avocados, and watermelons for different colours, flavours, and textures.

Gazpacho

serves a good 12 shots or 4 individual portions

1kg really Ripe ( Jersey ) Tomatoes, roughly chopped

1 small bunch of Spring Onions, washed, trimmed and roughly chopped

3 cloves of Garlic, peeled and chopped

1 Cucumber, peeled

2 roasted Sweet Red Peppers, peeled and de-seeded

A good pinch of Cayenne Pepper

75ml good quality Olive Oil

3 tablespoons Sherry Vinegar

1/2 teaspoon Celery Salt

Cracked Black Pepper to taste

To finish your choice of:

Finely diced Red and Green Pepper, Grated Egg, Air dried Ham, toasted Almonds, Pimento, extra virgin Olive Oil.

Put the chopped tomatoes, spring onions, garlic, cucumber, Cayenne, and celery salt in a blender and blitz until smooth. Pass through a fine sieve a couple of times to remove most of the pulped skin and seeds. Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well to taste. Chill thoroughly in the fridge. Serve as an appetiser or as a light lunch with a selection of toppings to spoon over your soup in the center of the table.

Wine

 

What to Drink? Serve your Gazpacho with a chilled Amontillado or Manzanilla over ice, a Picpoul de Pinet or the toasted, nutty flavour of a classic English Brown Ale.

 

Allergens in this recipe are;

Celery   Eggs   nuts

Please see the Allergens Page