Chorizo Dressing With Leeks Recipes

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ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING



Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing image

I think this is a great, robust, spicy, exciting dish. The flavors from the chorizo dressing along with the grilled leeks and fennel are just incredible.

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved)
8 baby leeks, outer leaves trimmed back, washed
Olive oil
Sea salt and freshly ground black pepper
1 bulb fennel, cut into thin wedges, herby tops reserved
1 radicchio, leaves separated, washed and spun dry
2 lemons, halved
Olive oil
4 ounces chorizo sausage, chopped into small pieces
1 sprig fresh rosemary, leaves picked and chopped
2 cloves garlic, peeled and finely grated
3 tablespoons balsamic vinegar
1 lemon, juiced
Sea salt and freshly ground black pepper

Steps:

  • To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
  • Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
  • Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
  • For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
  • Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
  • Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

LEEK, BUTTER BEAN & CHORIZO GRATIN



Leek, butter bean & chorizo gratin image

Use up slightly stale bread to make the crunchy topping for this easy bake

Provided by Good Food team

Time 35m

Number Of Ingredients 8

1 tbsp olive oil
75g pack chorizo , roughly chopped
4 large leeks , thinly sliced
3 garlic cloves , sliced
100ml dry sherry (we used Fino)
2 x 400g cans butter beans , drained
500ml vegetable stock
85g bread , torn into pieces

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
  • Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.

Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Protein 15 grams protein, Sodium 2.41 milligram of sodium

CHORIZO DRESSING WITH LEEKS



Chorizo Dressing With Leeks image

The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.

Provided by Sam Sifton

Categories     stuffing and dressing, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

5 to 6 tablespoons unsalted butter, divided
1 (1 1/2-pound) loaf crusty bread, halved and sliced into thumb-thick slices
3 tablespoons extra-virgin olive oil
2 large leeks, trimmed, cleaned and sliced into 1/4-inch half-moons (approximately 3 cups)
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon red pepper flakes
6 ounces dry (cured) chorizo, skin removed, quartered lengthwise and chopped
2 tablespoons sherry vinegar
1 tablespoon sweet (dulce) smoked paprika
1/2 teaspoon dried oregano
3 to 4 cups chicken or turkey stock, divided

Steps:

  • Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
  • Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
  • Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
  • Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH CHORIZO & LEEKS



Chicken with chorizo & leeks image

This Spanish-style dish is full of flavour and can be made ahead

Provided by Xanthe Clay

Categories     Buffet, Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 10

2 tbsp olive oil
10 chicken leg pieces (or 10 each thighs and drumsticks)
4 fennel bulbs , trimmed, cut into wedges
200g chorizo , cut into chunks
5 leeks , trimmed and thickly sliced
6 garlic cloves , thinly sliced
2 tsp hot smoked paprika
150ml dry sherry
750g large or plum tomatoes , quartered
small bunch of coriander , leaves only

Steps:

  • On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
  • Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.
  • Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
  • Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.

Nutrition Facts : Calories 329 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.96 milligram of sodium

CHORIZO CORNBREAD STUFFING



Chorizo Cornbread Stuffing image

An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Provided by Chungah Rhee

Yield 3 cups

Number Of Ingredients 8

1/2 cup chorizo
2 cloves garlic, minced 1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cups diced jalapeno cornbread, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1/2 cup chicken stock
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.

WILD RICE DRESSING WITH SAUSAGE, CORN AND LEEKS



Wild Rice Dressing with Sausage, Corn and Leeks image

Categories     Pork     Rice     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Meat     Sausage     Leek     Corn     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 10

2 cups wild rice (about 12 ounces)
6 tablespoons (3/4 stick) unsalted butter
2 cups chopped leeks (about 2 medium; white and pale green parts only)
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
2 1/2 teaspoons dried thyme
2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
3/4 teaspoon salt
4 1/2 cups (or more) canned low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
  • Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
  • Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

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