Wednesday, 11 December 2013

Alfresco Smoked Cooking Chorizo (Unearthed)

I often buy Unearthed prosciutto and olives, and was pleased to read that their range of products has expanded recently. One of the latest additions to the range is Alfresco Smoked Cooking Chorizo. This spicy Spanish cured pork sausage is seasoned with paprika. It works as a splendid ingredient in stews and casseroles.

Croutons with chorizo

These short sausages have a smoky aftertaste and are oozing with a paprika-favoured oil when cooked. Just add a handful to roast potatoes for a lovely kick.

The first dish I tried them in was Chicken with chorizo and dates. I fancied a combination of sweet and spicy.

Chicken with chorizo and dates
half a chicken, cut into pieces
2 chorizo sausages
2 carrots
1 parsnip
1 leek
1 sweet pepper
a handful of chopped dates (about 80g) plus several whole dates
1 orange, sliced + juice of 1/2 orange
1tbsp Wild Rose el hanout spice mix
olive oil
sea salt with rose petals
rice to serve
As I buy a whole chicken once a week, I tend to use one half for soups, and another for different dishes, like stews, casseroles etc. You can use several chicken legs or thighs instead, rather than half a chicken cut into pieces.
In a hot pan fry pieces of well seasoned chicken. Once browned on both sides, remove the chicken and place in a roasting tray with the sliced vegetables and skinned & chopped chorizo. Add the dates, spices and slices of orange & orange juice and place the tray in the oven preheated to 180C. Cook for about half an hour or a bit more, stirring once or twice during this time.
Serve with basmati rice.

I haven't bought BBC Good Food magazine for a while, so I'm not sure if they still feature the recipe suggestions for the so called Cheat's Dinners. I enjoyed reading their menu ideas for those who cannot/won't cook/are short of time etc.

My recipe suggestion for the butternut squash soup with chorizo croutons is along the same lines.
Cook a bit, "cheat" a bit. I had a tub of Glorious New England butternut squash soup in the fridge that needed using as well as a couple of slices of ciabatta left from the previous day.

You need a tub of soup (600g) or the equivalent amount of homemade butternut squash soup, 1 small chorizo sausage, two slices of ciabatta, 1 tbsp olive oil, a few sprigs of thyme.
Slice the ciabatta into small cubes. Skin and chop the chorizo. Quickly fry it for a couple of minutes in a frying pan, add the croutons and drizzle the olive oil over the croutons. Mix everything well, keep stirring until the bread is crispy. Add the thyme too (optional).
Serve the hot soup with the croutons and pieces of chorizo scattered in the dish.
It was very tasty, and anyone can make it.

Butternut squash soup with chorizo croutons

And if you have time and energy to cook more sophisticated dishes, how about this beautiful casserole?

Chicken and chorizo casserole

If you like what you see in this mouthwatering photo above, you might want to read the recipe for Portuguese chicken and chorizo casserole.

For more information and recipe ideas visit Unearthed.

Disclosure: I received a pack of chorizo for the purposes of testing and reviewing. All opinions are mine.


  1. Chorizo is always wonderful. Hm, with chicken and dates sounds very intriguing. I reckon, I have to get some chorizo again.

    1. I like to add sweet dried fruit to my casseroles.