Simple Chorizo Dish I Recipe

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Here's how to cook chorizo really simply, for a super delicious finish!

Transcript

00:00 My name's Joel, I'm the head chef at the Salt Yard Restaurant

00:02 and today I'm going to be doing chorizo picante with citrus yoghurt,

00:05 baby gem and fresh English peas.

00:07 Firstly I'm going to start quarter the baby gem

00:12 and we're going to take off the end, remove the outer leaves.

00:17 Like I said, we're going to cut it into quarters,

00:22 making sure that the stem in the bottom is still there,

00:24 that holds it all together while we cook it.

00:26 Next we're going to do the citrus yoghurt.

00:33 This is involving high fat content Greek yoghurt,

00:38 orange, lemon, lime, zest and juice.

00:42 You don't need a whole lime zest for each or lemon zest.

00:49 Then we use the piece of the fruit, take some juice, squeeze it in.

01:18 A little bit of lemon and a piece of lime.

01:21 And lastly season with a bit of salt and pepper.

01:47 And lastly, we need to split the chorizo lengthways.

01:51 This is chorizo picante, which means it's quite hot and spicy,

02:00 but it's also a cooking chorizo, which means it's quite meaty

02:05 and it's got a really lovely texture.

02:07 OK, so the final step here is to actually cook the chorizo and the baby gem.

02:13 So what we're going to do is we're going to cook it on a griddle pan,

02:15 heat it up on a high heat until it's smoking.

02:18 And then we're going to chargrill the chorizo for about three or four minutes

02:22 on each side until it's nice and nice and golden brown.

02:26 And then once you flip it over the first time,

02:27 then we're going to add the baby gem and cook the baby gem in the chorizo oil.

02:31 So I'm going to add the chorizo in now.

02:33 (MUSIC)

02:36 The chorizo are about ready now.

02:48 Should be nicely bar marked on the outside.

02:50 And at this stage now, this is when we're going to add the baby gem lettuce.

03:01 (SIZZLING)

03:04 And that is going to nicely cook in the chorizo oil.

03:06 So we don't need to add any oil to it.

03:10 And again, we just want to cook these on a quite an intense heat.

03:13 To finish off the cooking process.

03:18 Once we get to this stage, we're ready to plate up.

03:27 We're going to start off first with the citrus yoghurt in the centre of the plate

03:31 and use the back of the spoon to spread.

03:34 And then on top of that, I'm going to add my peas that I previously blanched

03:43 in boiling water and refreshed in iced water.

03:46 We're going to serve them cold.

03:47 Then our grilled baby gem that we've grilled in the chorizo oil in the same pan.

03:54 (SIZZLING)

03:57 And the star of the show, the grilled chorizo.

04:06 And just to finish off, I've got some fennel tops.

04:23 And some extra virgin olive oil.

04:25 There it is. Grilled chorizo, baby gem, peas and citrus yoghurt.

04:32 (UPBEAT MUSIC)

04:35 (upbeat music)

04:38 (upbeat music)

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