Simple Chorizo Dish | Recipe - video Dailymotion

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 and today I'm going to be doing

00:03 chorizo picante with citrus yogurt, baby gem and fresh English peas.

00:08 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, making sure that the stem in

00:23 the bottom is still there, that holds it all together while we cook it.

00:27 Next we're going to do the citrus yogurt.

00:33 This is involving high fat content Greek yogurt, orange, lemon, lime, zest and juice.

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

00:49 So

00:56 then we use the piece of the fruit, take some juice, squeeze it in.

01:18 So then and a piece of lime.

01:23 And lastly season with a bit of salt and pepper.

01:38 Give it a mix.

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

01:51 This is chorizo picante which means it's quite hot and spicy but it's also a cooking chorizo

02:03 which means it's quite meaty and it's got a really lovely texture.

02:07 Okay so the final step here is to actually cook the chorizo and the baby gem. So what we're going

02:14 to do is we're going to cook it on a griddle pan, heat it up on a high heat until it's smoking

02:18 and then we're going to char grill the chorizo for about three or four minutes on each side

02:23 until it's nice and nice and golden brown and then once you flip it over the first time then

02:28 we're going to add the baby gem and cook the baby gem in the chorizo oil. So I'm going to

02:31 add the chorizo in now.

02:40 So the chorizo are about ready now, 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

03:00 and that is going to nicely cook in the chorizo oil

03:08 so we don't need to add any oil to it and again we just want to cook these on a

03:12 quite an intense heat to finish off the cooking process.

03:18 Once we get to this stage we're ready to plate up. We're going to start off first with the

03:29 citrus yogurt in the centre of the plate 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 in boiling water

03:45 and refreshed in iced water, 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.

04:03 And the star of the show, the grilled chorizo.

04:07 And just to finish off I've got some fennel tops

04:17 and some extra virgin olive oil.

04:28 There it is, grilled chorizo, baby gem, peas and citrus yogurt.