Related Searches: Recipes With Chorizo Sausages, Spanish Chorizo
... to cut all the way through. Spread inside the border with tomato paste. Top with leek mixture. Top with chorizo. Sprinkle with cheese. Bake for 20 minutes or until the pastry is golden brown and crisp. Remove from oven ...
... .5 cups self-raising flour plus extra for dusting, 1.25 cups Woolworths Greek-style natural yoghurt, 250 g chorizo, 1 head broccoli florets separated, 1 small red onion thinly sliced, 0.25 bunch basil leaves picked, 5 ml ...
... peas, corn & capsicum. Method: Heat oil in a large non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes. Add chicken to the pan. Cook, stirring, for 3 minutes or until browned. Stir ...
... : 1 kg whole butternut pumpkin, 25 g butter, 2 tbs honey, 1 orange, 2 tbs brown sugar, 1 chorizo sausage finely chopped, 4 French shallots peeled, thinly sliced, 2 tbs chopped continental parsley. Method: Preheat oven to ...
... . Cut pork fillets in half and then through the centre, taking care not to cut right through. Spoon chorizo mixture along pork fillets and secure with kitchen twine. Heat remaining oil in a frying pan over medium heat ...
... minutes or until charred and tender. Transfer to a bowl. Heat same frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until golden and crisp. Add chicken and cook, stirring, for 5 minutes or until ...
... , 50 g parmesan finely grated, rind reserved, 300 g spaghetti, 3 Roma tomatoes cut into wedges. Method: Place chorizo and half the oil in a large saucepan over medium-high heat. Cook, stirring, for 4 minutes or until ...
... de-seeded and halved, 1 pinch salt, 1 tbs chilli flakes, 400 g pasta cooked as per packet instructions, 200 g chorizo sliced. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the capsicum, onion and garlic on a ...
... picked. Method: Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Spread chorizo on the tray in a single layer and bake for 10 minutes, or until crispy. Remove from oven and set aside ...
... leaves, 400 g La Gina Italian Tomato Paste Passata, 400 g pappardelle or other long pasta. Method: Place Primo Chorizo in a food processor and pulse until roughly chopped. Place in a cold frypan with the olive oil over ...
... flakes, 400 g spaghetti, 2 tsp olive oil. Method: Heat a large non-stick frying pan over medium heat. Add chorizo and cook for 4-5 minutes or until golden and crisp. Remove with a slotted spoon, leaving rendered fat in ...
... halved, 60 g flat leaf parsley chopped, 60 g flat basil leaves chopped, 125 g parmesan grated. Method: Place chorizo in a food processor and pulse until chopped. Place in a cold frypan with the oil over medium heat. When ...
... spring onions thinly sliced. Method: Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, brown onion and capsicum for 4 minutes, stirring, or until softened. Add seasoning and risoni, then cook for ...
... the cooking liquid. Meanwhile, in a frying pan, heat the oil over medium heat. Add the chorizo and cook, stirring, until the chorizo is golden and cooked through. Add onion, garlic and cherry tomatoes to the pan and cook ...
... oven to 200C/180C fan-forced. Heat oil in a 5cm-deep, baking dish over medium-high heat. Add onion and chorizo. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Stir to combine. Remove from heat. Add ...
... 160°C fan-forced. Heat up a non-stick pan to a medium heat, add the canola oil and fry the mince and chorizo for 8 minutes. Transfer the mince to a large baking dish and add the rest of the ingredients. Mix together well ...
... , or until golden brown and tender. Heat remaining oil in a large saucepan over a high heat. Add chorizo. Cook, stirring occasionally, until brown. Using a slotted spoon, remove from pan. Add onion and garlic to same ...
... adding in the olive oil to heat up for 1 minute. Sweat the onions for 5 minutes before adding in the chorizo to cook for 5 minutes. Stir in the red lentils, smoked paprika, thyme and cumin cooking for 5 minutes to infuse ...
... a pot onto medium heat on the stovetop, add the olive oil to heat for 1 minute. Stir in the onions and chorizo, sweat for 10 minutes before adding the garlic to cook for 30 seconds. . Pour in the chopped tomatoes, stock ...
... using a slotted spoon, leaving behind the excess oil, and set aside. Fry the coriander and fennel seeds in the chorizo oil for 1 minute, then add the onion and chilli and fry until the onion has softened but not coloured ...
... mustard to make the dressing. Poach the eggs in a large saucepan of barely simmering water for 5 minutes. Fry the chorizo in a dry frying pan over a medium heat for 3-4 minutes or until crisp and cooked through. Toss the ...
... Set the slow cooker to low. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and fry the chorizo and chicken for 5 minutes until golden. Transfer to the slow cooker. Tip in the the rest of the olive oil ...
... bowl. Season and set aside. Place bread and milk in a bowl and stand for 5 minutes. Combine mince, chorizo, egg, bread mixture, coriander and remaining chipotle in a bowl. Season, then roll into 12 equal balls. Place on ...
... to a tray. Cook remaining gnocchi. Meanwhile, heat oil in a frying pan over medium heat. Cook onion, mushrooms and chorizo for 10 minutes or until softened. Add cream and stir until combined and mixture comes to the boil ...
... until caramelised, transfer to place and keep warm. Using the same pan on a medium-high heat, add the chorizo burer patties and cook for 2 minutes each side until golden brown and warmed through. Add a slice of cheese ...
... milk, 1.5 tbs sugar, 1 tbs dried yeast, 450 g plain flour, 0.5 tsp salt, 2 eggs beaten, 100 g chorizo finely diced, 50 g roasted capsicum patted dry, skinned and chopped, 1 egg yolk only, 1 sprig rosemary, 2 tsp milk for ...
... stir into sour cream. Season. Split sweet potatoes lengthways, almost all the way through. Top with chorizo mixture, spinach leaves and onion. Serve with sour cream and remaining lime cut into wedges. Categories: High ...
... Cook chicken for 5 minutes, turning until browned on all sides. Transfer to a plate. Reduce heat to medium, add chorizo to pan and cook for 3 minutes. Add onion and cook for 5 minutes. Add capsicum and cook for 3 minutes ...
... , 1 clove garlic crushed, 0.5 bunch basil leaves picked. Method: Thread 1 tomato, 1 prawn and 1 slice of chorizo onto each skewer. Place on a plate. Zest 1 lemon, then juice. Cut remaining lemon into wedges. Whisk lemon ...
... , in a large frying pan, heat oil, add onion; cook for 3-4 minutes or until onions are softened. Add chorizo and cook for a further 2 minutes, or until browned lightly. Add mushrooms cook for 3-4 minutes or until tender ...
... , 400 g Mutti Cherry Tomatoes, 160 g basil leaves extra to serve, 1 red onion peeled and cut into wedges, 1 chorizo sausage sliced, 6 chicken thigh cutlets large, skin on and bone in, 200 g cherry tomatoes on the vine, 5 ...
... sausage. In a pot add a dash of oil and turn on high heat. Throw in the chorizo and Rosmarino pasta and stir well. Toasting the pasta now gives it more flavour later.I get my Rosmarino pasta from an Italian delicatessen ...
... chopped, 1 handful small fresh mint leaves roughly chopped. Method: Heat the olive oil in a frying pan, add the chorizo and chickpeas, and cook over a low heat for 1 minute, then add the garlic and parsley, and cook for ...
... frying pan and dry-fry over a medium heat for 3-4 minutes or until crisp and cooked through. Put the chorizo and spinach in a large bowl, drizzle over a little of the dressing and toss to mix well. Divide between 4 ...
... olive oil, 1 pinch salt, 1 pinch freshly ground black pepper, 2 red capsicums cut into 1cm cubes, 150 g chorizo casing removed, and cut into small cubes, 1 clove garlic crushed, 6 eggs, 1 tbs double cream, 25 g Parmesan ...
... . Method: Heat 1 tablespoon of the oil in a large frying pan over a moderately high heat. Thickly slice the chorizo and fry for about 3 minutes until crisp and golden. Add the onion and garlic to the frying pan and ...
... cherry tomatoes, flat-leaf parsley. Method: Preheat oven to 220°C. Place oil in a large roasting pan. Arrange chicken, chorizo, potato and onion in pan. Hit garlic with the flat side of a large knife to bruise and add to ...
... red onions cut into wedges, 500 g potatoes halved, 2 tsp dried oregano, 2 tbs red wine vinegar, 250 g chorizo thickly sliced, 0.5 cup black or green olives, 2 tbs olive oil, 8 chicken thigh cutlets. Method: Preheat oven ...
... pinch saffron threads. Method: Heat oil in a large deep frying pan over a high heat. Add the onion, garlic & chorizo & cook for 2-3 minutes or until lightly golden. Add the paprika & saffron & cook stirring for a further ...
Grating tofu makes it easy to infuse with flavours and helps it crisp up quickly in the pan to mimic chorizo. Ingredients: 1 tbs olive oil, 450 g tofu firm, 300 g chestnut mushrooms finely diced, 1 tsp ground coriander, ...
... of the reserved cooking liquid and whizz to a sauce. Season and set aside. Mix together the shredded chicken, chorizo and crème fraîche in a bowl, then season. Divide the chicken mixture among the tortillas, then roll up ...
... for the final 5 minutes of the cooking time. Meanwhile, heat the oil in a frying pan, add the chicken and chorizo and fry for 5-8 minutes or until the chicken is cooked through. Stir in the crème fraîche and heat through ...
... pepper, 1 tsp parsley, 10 piece croûtons to serve. Method: Heat the oil in a saucepan, add the garlic and chorizo and fry gently for 3-4 minutes. Add the wine, stock, tomato purée and sugar, season with salt and pepper ...
... , 3 tbs parsley chopped, 1 lemonwedges. Method: Heat the oil in a large frying pan, add the onion and chorizo and fry, stirring, until the onion is pale golden. Stir in the garlic, capsicums and tomatoes and cook for 2 ...
... vinegar, 1 tsp olive oil, 0.25 tsp dried chilli flakes, 3 tortillas, 125 g cream cheese, 15 slices chorizo 5 slices each. Method: Preheat grill. Seed and quarter 1 each large red and yellow capsicums and grill, skin ...
... a further 5 minutes or until onion is soft and purée is a dark colour. Stir in paprika and return chicken and chorizo to pan. Add rice and peas and stir well to combine. Pour in stock and salt to taste. Bring to the boil ...
... , vinegar and chilli. Stir to combine. Heat a greased barbecue grill or chargrill pan over medium-high heat. Cook chorizo for 8 minutes each side or cooked through and golden. Transfer to a plate and cover to keep warm ...
... a large pot or pan. Make sure it is deep enough as the whole dish will be cooked in this. Add the chorizo sausage pieces into the pan. Toss through until it is warmed through. Add the beef / pork sausages and cook until ...
... cup garlic cloves, 2 cloves garlic finely sliced, 1 cup tasty cheese shredded, 0.5 cup vegetable oil. Method: Add chorizo to a cold fry pan, then place over medium heat. When it begins to sizzle, and the fat has started ...
... in the fridge. Tip 2: Swap corn chips for soft tortillas. Tip 3: For a vegetarian/vegan chilli swap the chorizo and beef with 2 cups grated carrot, add 1 teaspoon paprika and 1 can cannellini beans extra with remaining ...
... thickly sliced, 1 lemon cut into wedges. Method: Preheat oven to 200°C/ 180°C fan-forced. Combine oil, chorizo and paprika in a large, deep baking dish. Add garlic and truss tomatoes, then bake for 15 minutes or until ...
... medium heat. Add prawns and cook for 2-3 mins or until just turning white. Transfer to a large plate. Cook chorizo for 2-3 minutes or until golden. Transfer to plate. Cook chicken pieces for 4 minutes or until golden and ...
... g frozen peas, 1 pinch salt, 1 pinch pepper. Method: Heat the oil in a large, heavy-based saucepan. Add the chorizo to the pan and cook for about 2 minutes until starting to brown. Add the onion and pepper and cook for 3 ...
... 5 minutes or until golden. Transfer cooked chicken to a bowl. Repeat with the remaining chicken. Add the onion, chorizo and garlic to the frying pan and cook for 5 minutes or until golden. Stir paprika and saffron into ...
... browned on both sides, but not cooked through. Remove the chicken from the pan, add remaining oil, onion, chorizo and remaining garlic then cook on a low heat until ingredients soften and become fragrant for around 6-8 ...
... red and sweet potatoes and onion into rounds. Transfer to dish, stacking slices over bean layer, adding halloumi, chorizo and reserved beans between slices. Drizzle with 1/4 cup oil. Cover tightly with foil and bake for ...
... over medium-high heat. Cook chicken in batches for 3 minutes or until browned. Transfer to a bowl. Add chorizo, onion and potatoes to pan. Cook, stirring often, for 10 minutes or until golden. Return chicken to pan. Add ...
... crushed, 1 pinch saffron, 1 pinch sea salt ground. Method: Heat oil in frying pan over medium heat. Add chorizo, onion and garlic and cook for 2 minutes. Add capsicum, rice, paprika and saffron and cook for 1 minute ...
... onion cut into thin wedges, 1 tsp smoked paprika, 0.75 cup chicken stock, 2 tbs parmesan finely grated, 2 chorizo sliced, 2 tbs olive oil, 1 egg, 2 tbs fresh oregano leaves chopped, 16 green olives pitted, 750 g chicken ...
... , 400 gcanned diced tomatoes, 2 cup salt-reduced beef stock, 3 clove garlic crushed, 0.25cupsherry vinegar, 1 chorizo sausage cut into 1cm slices, 1 small red capsicum halved, deseeded, cut into 1.5cm strips, 1 small red ...
... cook 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft. Add rice, tomatoes and 2 1/2 cups of the stock. Stir, then spread the rice evenly ...
... allow the skin to soften a little. Add one tbs extra virgin olive oil to a frying pan and fry the chorizo on medium heat until it just begins to change colour. Add the capsicums, spring onions and garlic, fry until they ...
... oil in a large heavy-based saucepan over medium-high heat. Add prawns. Cook, stirring, for 2 minutes. Add chorizo and seasoning. Cook, stirring, for 2 minutes or until prawns change colour. Transfer to a plate. Add onion ...
... rinsed and drained, 1 tbs all-purpose flour, 1 tsp sweet paprika, 0.47 cup vegetable stock, 85 g smoked chorizo thickly sliced, 2 bay leaves, 2 tbs olive oil, 2 garlic cloves peeled, 1 small slice rustic bread, 1 tsp ...
... stock, 3 potatoes peeled and cut into cubes, 1 cabbage shredded. Method: Heat 1 tablespoon of oil and fry the chorizo slices in a pot over medium heat. Move the sausages to the side and add the rest of the oil and the ...
... -fry for 3 minutes. Add the onion and capsicum to the pan and cook for 3 minutes more before adding the chorizo and cooking for a further 2 minutes. Stir in the smoked paprika. Add the beans, tomatoes and stock and bring ...
Ingredients: 0.25 capsicum grated, 3 mushrooms grated, 4 cherry tomatoes halved, 0.25 chorizo sliced, 0.5 cup tasty melting cheese, 1 tbs tomato paste, 1 wholemeal pita bread. Method: Heat a fan forced oven to 180°C. ...
Ingredients: 340 g Barilla casarecce, 1 jar Barilla pasta sauce napoletana, 100 g D'orsogna Spicy Chorizo Salami cut julienne, 1 pinch Masterfoods Saffron, 1 clove garlic chopped, 40 ml Edenvale Non Alcoholic Wine ...
... , 1.33 cup penne, 800 g cans Italian cherry tomatoes in tomato sauce, 0.5 cup parmesan finely grated, 450 g chorizo sausages, 1 cup black olives pitted, 80 g baby spinach leaves, 1 tbs olive oil, 0.5 cup tasty cheese ...
... chopped, 1 medium lemon sliced into wedges. Method: Heat up a large saucepan to a medium heat and the chorizo. Fry the garlic for 3 minutes and then add the rest of the ingredients. Ensure the oil is never bubbling ...
Bacon, chorizo, and pancetta are all excellent to serve with pan-fried scallops. Ingredients: 4 rashers rindless smoked streaky bacon sliced, 12 king scallops, 1 tbs flat-leaf parsley chopped, 1 tbs lemon juice, 0.5 tsp ...
... European tables,this is quick to assemble, and delicious. Ingredients: 1 tbs olive oil, 200 g thick spicy chorizo-style pork sausages casings removed, 1 tbs butter, 100 g baguette stale , crusts removed and cut into 1cm ...
... for picnic-worthy dishes? Try this easy smoky chorizo, sweet corn and pearl couscous salad. Ingredients: ... extra virgin olive oil, 1 cup pearl couscous, 250 g chorizo sliced, 1 lime juiced, 0.5 red onion thinly sliced into ...
... 0.25 cup continental parsley, 0.75 cup pouring cream, 2 tsp lemon zest, 1 litre salt-reduced chicken stock, 2 chorizo sausages, 3 tsp olive oil, 0.33 cup panko breadcrumbs, 1 tbs sage leaves. Method: Heat oil in a large ...
... or until crisp. Add spring onion and cook for 1 minute or until just softened. Using a slotted spoon, transfer chorizo mixture to a large bowl. Wipe pan clean with a paper towel. Add mash, parmesan, 1 egg yolk, paprika ...
... add in salt and pepper to taste, stir then bring to simmer for 5 minutes. Set the relish aside into a serving bowl. Place Primo Chorizo in the fry pan and cook for 3-4 minutes, tossing, until the fat has rendered and the ...
... eggs and herbs. Ingredients: 425 g SPC baked beans in rich tomato gently heated, 0.33 cup olive oil, 2 chorizo thickly sliced, 1.5 golden shallots thinly sliced, 1 tbs oregano, 1 tbs thyme, 1 tbs Sherry vinegar or to ...
... silks removed, 2 tbs olive oil, 125 g smoked chorizo skin removed, finely chopped, 60 g baby rocket leaves ... 2 tbs oil in a frying pan over medium heat. Add chorizo and cook for 6 minutes, stirring often, or until golden ...
... cup olive oil, 1 tbs thyme leaves, 180 g haloumi sliced. Method: Heat 1 tbs oil in a large saucepan. Add chorizo and cook over medium-high heat for 5-8 minutes or until golden and crisp. Drain excess oil on paper towel ...
... pan and fry for 3 minutes or until the yolk is cooked through.Now plate up your cooked kale and chorizo and top with the fried eggs. Salt and pepper if wanted. Categories: Gluten free; Wheat free; Soy free; High protein ...
... on each side or until charred and tender. Transfer to tray. Skewer an olive, tomato, zucchini and chorizo onto cocktail skewers. Transfer to a serving platter, garnish with basil and serve warm. Categories: Spanish; Cold ...
... dressing, this tasty side is ready in just 10 minutes. Ingredients: 1 tbs extra virgin olive oil, 250 g chorizo finely diced, 1 cup sour cream, 1 lime juiced, 1 iceberg lettuce cut into large wedges, inner leaves removed ...
... with a little extra oil. Set aside. Heat oil in a frying pan over medium heat. Cook onion and chorizo, turning and stirring occasionally, for 4-5 minutes or until golden. Add vinegar, beans and tomato. Season to taste ...
... until smooth. Set aside. Heat a small frying pan over high heat and a chargrill pan over high heat. Add chorizo to frying pan and cook for 2 minutes or until golden. Transfer to a plate. Brush cut sides of lettuce ...
... to 180°C. Line a plate with paper towel. Heat a small non-stick frying pan over medium heat. Cook chorizo for 5 minutes, stirring, or until evenly browned and crisp. Transfer to plate to cool. Meanwhile, mix crab meat ...
... Ingredients: 200 g pearl barley cooked as per pack instructions, 300 g vegetable stock, 100 g chorizo chopped, 160 g halloumi cheese chopped. Method: Cook the pearl barley as per packet instructions but use the vegetable ...
... toasted. Method: Top and tail peas and remove strings from sides, splitting some in half lengthways to expose peas. Place chorizo in a cold frying pan and cook over medium heat for 6-8 minutes or until golden and fat has ...
... , pepper, garlic, balsamic and set to one side. Heat up a non-stick pan to a medium heat and fry the chorizo for 6 minutes while tossing and then set to one side. Place the salad leaves on your serving plates and then ...
... with sprouts. Combine syrup and oil in a small bowl and brush over skewers. Thread scallops alternately with chorizo onto additional 6 skewers. Brush with garlic butter. Heat a chargrill pan or barbecue plate over medium ...
... minute. Add beans, stock, 2 cups of water and lemon juice to pan. Bring to the boil. Return half the chorizo to the pan. Reduce heat and simmer for 30 minutes. Remove from heat and purée soup with a hand blender. Season ...
... oil, 2 tbs soy sauce, 12 bao buns. Method: Heat up a pan to a medium heat and fry the cooked chorizo and vegetables with the sesame oil, seeds and spices for 5 minutes while tossing. Remove from the heat and set to one ...
... oil, 1 pinch salt, 1 pinch freshly ground black pepper, 1 tbs butter, 250 g cherry tomatoes halved, 250 g chorizo casing removed, cut into 1cm ( 1 / 2 in) cubes, 1 tbs balsamic vinegar, 8 slices ciabatta bread cut 2cm ...
... , 3 eggs, 0.4 cup milk, 0.4 cup olive oil, 125 g sun-dried tomatoes roughly chopped, 125 g cooked chorizo sausage chopped, 100 g Manchego cheese grated. Method: Tip the flour and salt into a large mixing bowl and make a ...
... toasted, pinch salt & pepper. Method: Gather all ingredients together. Heat a large pot on medium heat, add chorizo, cook stirring for about 2 minutes or until browned, remove and set aside. Into same pot, add olive oil ...
... the same thickness as the asparagus (about 1.5cm). Cut chorizo into pieces similar to the halloumi. Carefully thread 2 pieces of asparagus, chorizo, halloumi and tomato alternately onto each skewer. Brush with herb ...
... in pan. Whisk eggs in a bowl and season with salt and pepper. Pour into pan. Return potato, onion and chorizo to pan, spreading evenly. Cook over low heat for 10 minutes. Increase heat to medium and cook for a further 5 ...
... sausages. Cut halloumi into 1cm thick slices and cut each in half. Cook chorizo until crispy and golden. Brush halloumi slices with a little oil and cook until golden and warm through. Place in a serving bowl, sprinkle ...
... to 180°C (160°C fan-forced). Heat a frying pan with a splash of oil. Lightly fry baked beans and chorizo sausage. Add tomatoes and bring to simmer for 3-4 mins. Spoon bean and tomato mixture into 2 oven-safe ramekins ...
... soup in a food processor (or use a stick blender) until smooth. Return to pan. Add beans and keep warm over a low heat. Fry chorizo in a small, non-stick frying pan until crisp. Ladle soup into serving bowls. Top with ...
... minutes or until just tender. Transfer mixture to a large bowl to cool. Stir in tomato, onion, zucchini, parsley and chorizo. Drain 1/3 cup oil from feta into a jug. Whisk in lemon juice, and season with salt and pepper ...
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