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GoodtoKnow
  • 30/04/2025
Here's how to cook chorizo really simply, for a super delicious finish!
Transcript
00:00My name's Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to be doing
00:03chorizo picante with citrus yoghurt, baby gem and fresh English peas.
00:09Firstly, I'm going to start quarter the baby gem and we're going to take off the end, remove
00:16the outer leaves.
00:18Like I said, we're going to cut it into quarters, making sure that the stem in the bottom is
00:24still there, that holds it all together while we cook it.
00:29Next, we're going to do the citrus yoghurt.
00:36This is involving high fat content Greek yoghurt, orange, lemon, lime, zest and juice.
00:43You don't need a whole lime zest for each or lemon zest.
00:54Then we use the piece of the fruit, take some juice, squeeze it in.
01:01A piece of lemon and a piece of lime.
01:08And lastly, season with a bit of salt.
01:15And pepper.
01:16Give it a mix.
01:17Give it a mix.
01:18And lastly, season with a bit of salt and pepper.
01:25Give it a mix.
01:26And lastly, you need to split the chorizo lengthways.
01:32This is chorizo piccante.
01:33Which means it's quite hot and spicy.
01:34But it's a bit of spicy.
01:35It's a bit of spicy.
01:36It's a bit of spicy.
01:37It's a bit of spicy.
01:38It's a bit of spicy.
01:39And lastly, you need to split the chorizo lengthways.
01:41This is chorizo piccante, which means it's quite hot and spicy.
02:01But it's also a cooking chorizo, which means it's quite meaty and it's got a really lovely texture.
02:08Okay, so the final step here is to actually cook the chorizo and the baby gem.
02:14So what we're going to do is we're going to cook it on a griddle pan.
02:16Heat it up on a high heat until it's smoking.
02:18And then we're going to char-grill the chorizo for about three or four minutes on each side until it's nice and golden brown.
02:26And then once you flip it over the first time, then we're going to add the baby gem and cook the baby gem in the chorizo oil.
02:31So I'm going to add the chorizo in now.
02:33The chorizo are about ready now.
02:48It should be nicely bar marked on the outside.
02:52And at this stage now, this is when we're going to add the baby gem lettuce.
03:04And that is going to nicely cook in the chorizo oil, so we don't need to add any oil to it.
03:11And again, we just want to cook these on quite an intense heat to finish off the cooking process.
03:25Once we get to this stage, we're ready to plate up.
03:27We're going to start off first with the citrus yogurt in the center of the plate and use the back of the spoon to spread.
03:39And then on top of that, I'm going to add my peas that I previously blanched in boiling water and refreshed in iced water.
03:46We're going to serve them cold.
03:48Then our grilled baby gem that we've grilled in the chorizo oil in the same pan.
03:54First pieces.
04:04And the star of the show, the grilled chorizo.
04:15Just to finish off, I've got some fennel tops.
04:24And some extra virgin olive oil.
04:29There it is.
04:30Grilled chorizo, baby gem, peas and citrus yogurt.
04:34That's good.
04:35If you're not done.
04:36You can see it.
04:37Okay.
04:38Here we go.
04:39It's a great day.
04:40I'll tell you.
04:41Let's go.
04:42Do it.
04:43Good.
04:44Good.
04:45Good.
04:46Good.
04:47Good.
04:48Good.
04:49Well, good.
04:50Good.
04:51Good.
04:52Good.
04:53Good.
04:54Good.
04:55Good.
04:56Good.
04:57Good.
04:58Good.
04:59Good.
05:00Good.
05:01Good.
05:02Good.