Pork – Page 4 – The Food Wife

Chorizo Scramble

29th September 202129th September 2021
by thefoodwife

Serves 2

A perfectly quick and satisfying brunch dish (although also acceptable at breakfast or lunch!) which is ready in minutes. The flavoursome oil released from the chorizo as it fries, gives everything a glorious orange hue.

Ingredients:

75g chorizo, diced

2 spring onions, chopped

3 eggs

Salt and Pepper

Bread/toast/rolls, to serve

Step 1: Place a frying pan on a medium heat, and once hot add the chopped chorizo. Allow the chorizo to become golden, releasing its oil, then add the spring onion.

Step 2: Beat the three eggs together in a bowl with a pinch of salt and pepper, then lower the heat on the frying pan to its minimum and add the eggs. Immediately begin scrambling them with a spatula, and switch off the heat and let the remaining heat of the pan finish the cooking.

Step 3: Serve immediately on your choice of bread/toast/rolls (with butter/dairy-free butter as desired).

Instant Pot Chorizo and Tomato Risotto

28th September 20217th January 2023
by thefoodwife

Serves 2

I absolutely love making risotto in the Instant Pot. The speed and ease is hard to beat for the delicious end result. This recipe is easily scaled up.

This combination of spicy chorizo and sweet tomato is a winner. Great served with steamed green vegetables.

Ingredients:

1 tbsp Olive oil

2 sticks of celery, finely diced

1 white onion, finely diced

1 leek, throughly washed and finely diced

75g chorizo, diced

1 tbsp tomato purÃ©e

125g cherry tomatoes, halved

150g (1 instant pot cup) of risotto rice

360ml (2 1/4 instant pot cups) vegetable stock

Salt and pepper

20g parmesan, finely grated

Step 1: Set the Instant Pot to sautÃ© mode and add the oil, celery, onion and leek to the pot. Stir frequently, until softened. Add the chorizo, rice and tomato purÃ©e and stir again for about a minute, before adding the stock along with a pinch of salt and pepper and the halved tomatoes.

Step 2: Switch sautÃ© mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 7 minutes.

Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan. Serve immediately.

Satay Marinade

14th June 202128th June 2021
by thefoodwife

As soon as the sun is shining this satay recipe is perfect for marinating some meat and cooking on the bbq. This quantity is enough to marinate two large chicken breasts, cut into strips. It is easily scaled up and works excellently with pork too. I love skewering the marinated pork with alternates pieces of fresh pineapple and then barbecuing.

Ingredients:
1 heaped tbsp crunchy peanut butter
1 tsp soy sauce (gluten-free if required)
2 tbsp sweet chilli sauce
Juice of 1 lime
2 lime leaves, roughly chopped (or use the zest of the lime)
1 lemon grass, bruised with the back of a knife and then finely chopped
1 inch of ginger, peeled and roughly chopped

Combine all ingredients together. Coat the meat and allow to marinate.
Aim to do this the night before for ultimate flavour and then skewer and cook the next day.

My Chorizo (sort-of) Carbonara

8th June 202113th June 2021
by thefoodwife

Serves 4

Iâ€™ll start by saying this is a completely bastardised version of carbonara. Itâ€™s also (a little) more diet friendly. But it went down well with all the family anyway (apart from my three year old made me pick out all the onion from his). Sigh.

Ingredients:
300g spaghetti (gluten-free if required)
1 tsp oil
100g sliced chorizo
1 onion, finely diced
2 cloves garlic, minced
3 eggs, beaten
150g (reduced fat if required) cream cheese
30g hard cheese (parmesan or extra mature cheddar) finely grated
Salt and pepper

Step 1: Cook the pasta according to the instructions.

Step 2: Heat the oil in a frying pan over a medium heat and add four slices of the chorizo. Fry until crisp on both sides. Remove and set to one side until plating.

Step 3: Add the onion to the frying pan and cook for a few minutes until soft. Add the garlic and the rest of the sliced chorizo, cut into small strips.

Step 4: While this is frying and the pasta finishes cooking, mix the eggs, cream cheese, grated cheese and a big pinch of salt and pepper in a bowl.

Step 5: Once the pasta is cooked add it to the cooked onion and chorizo with a small ladleful of the cooking water. Pour in the cheesy egg mixture and stir until all the pasta is coated and the sauce is smooth.

Step 6: Divide between four plates and top each with a piece of crispy chorizo and a little extra cheese.

â€˜Nduja, Pea and Tomato Pasta

30th June 202030th June 2020
by thefoodwife

Serves 2

We are loving â€˜Nduja in pasta dishes in our house at the moment, and here is another one that can be cooked in under 15 minutes. Perfect for a speedy midweek supper.

The sweet petit pois and juicy tomatoes are a great addition to the spicy â€˜nduja but you could always add your favourite veg instead.

Ingredients:
150g pasta (we like to use spaghetti) (gluten-free if required) cooked, according to the packet instructions (reserve a ladleful of the cooking water)
100g nduja, broken into pieces
100g (frozen) petit pois/peas
12 cherry or baby plum tomatoes, halved

Step 1: While the pasta is cooking, place a frying pan over a medium heat and add the â€˜nduja. Cook until it releases its oils and starts to break up. Add the peas and tomatoes and continue to stir as the peas and tomatoes soften in the oils.

Step 2: Add the cooked spaghetti to the frying pan along with a ladle of cooking water to loosen the sauce. Toss together until the pasta is coated. Serve.