After years of year-ning (aah, pun!) for chorizo, I finally got my hands on one. Rather, two - a packet of a pair of plump, pink, paprika-laden chorizo. After seeing the luscious Nigella Lawson using chorizo as a short-cut ingredient to add oomph and chutzpah to several dishes, I was crazy keen to get started with the ones I had.
Chorizo is essentially a dried/smoked/cured spicy sausage of Spanish and Portuguese origin, that can be used in a double role as both a type of meat and a flavouring agent. With colonialism, the chorizo travelled with the Spaniards and the Portuguese and now there exist regional variants of the chorizo like
Mexican, Goan, South American, Filipino etc. Chorizo slices when heated in pan, give off a vivid red paprika-flavoured oil that can be used to cook the rest of the dish.
Continuing with the trend of giving old-fashioned breakfast dishes a sizzling makeover, I whipped up chorizo-and-smoked-cheese omelettes for breakfast last Sunday. In one word, they were - yum!
Ingredients :
Chorizo - 1 sausage
Smoked cheese - 1 thick slice (I used smoked Gouda, but you can use whichever cheese you like - it need not be a smoked one)
2 eggs
Chilli flakes
Salt, to taste
A splash of milk
Oil
Method:
Slice the chorizo into medium-thin slices, and cut the cheese in small cubes.
Heat a pan (don't add oil!) and layer the slices in it.
While the chorizo heats through, whisk the eggs with milk, chilli flakes and salt.
Once the chorizo slices start giving off oil with a gentle crackling sound, turn them over and let them heat through on the other side as well.
In a minute, the sausage slices will start hissing and spitting in the pan. At this stage add the egg mixture. Lower the heat and let the omelette cook for 30 seconds.
Sprinkle half the cheese cubes evenly over the top, and let the omelette cook further till the sides start looking dry.
Add a drizzle of oil around the sides and let it further cook for 30 seconds or so.
Free the omelette from the pan by inserting the spatula around the sides. The omelette should easily move in the pan without sticking to the bottom or sides. If it sticks, let it cook a bit more.
Once the omelette has cooked through on one side, gently flip it over on the other and after 5 seconds take the pan of the gas - the omelette can cook in the pan's residual heat.
Do NOT cook it for long (max 15 seconds) else the cheese will stick to the pan and burn. You want the cheese to be just-molten. Flip the omelette back on the original side.
Serve hot with buttered toast and coffee, and sit back and enjoy a sumptuous Sunday breakfast!
Chorizo is essentially a dried/smoked/cured spicy sausage of Spanish and Portuguese origin, that can be used in a double role as both a type of meat and a flavouring agent. With colonialism, the chorizo travelled with the Spaniards and the Portuguese and now there exist regional variants of the chorizo like
Mexican, Goan, South American, Filipino etc. Chorizo slices when heated in pan, give off a vivid red paprika-flavoured oil that can be used to cook the rest of the dish.
Continuing with the trend of giving old-fashioned breakfast dishes a sizzling makeover, I whipped up chorizo-and-smoked-cheese omelettes for breakfast last Sunday. In one word, they were - yum!
Ingredients :
Chorizo - 1 sausage
Smoked cheese - 1 thick slice (I used smoked Gouda, but you can use whichever cheese you like - it need not be a smoked one)
2 eggs
Chilli flakes
Salt, to taste
A splash of milk
Oil
Method:
Slice the chorizo into medium-thin slices, and cut the cheese in small cubes.
Heat a pan (don't add oil!) and layer the slices in it.
While the chorizo heats through, whisk the eggs with milk, chilli flakes and salt.
Once the chorizo slices start giving off oil with a gentle crackling sound, turn them over and let them heat through on the other side as well.
In a minute, the sausage slices will start hissing and spitting in the pan. At this stage add the egg mixture. Lower the heat and let the omelette cook for 30 seconds.
Sprinkle half the cheese cubes evenly over the top, and let the omelette cook further till the sides start looking dry.
Add a drizzle of oil around the sides and let it further cook for 30 seconds or so.
Free the omelette from the pan by inserting the spatula around the sides. The omelette should easily move in the pan without sticking to the bottom or sides. If it sticks, let it cook a bit more.
Once the omelette has cooked through on one side, gently flip it over on the other and after 5 seconds take the pan of the gas - the omelette can cook in the pan's residual heat.
Do NOT cook it for long (max 15 seconds) else the cheese will stick to the pan and burn. You want the cheese to be just-molten. Flip the omelette back on the original side.
Serve hot with buttered toast and coffee, and sit back and enjoy a sumptuous Sunday breakfast!
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