• last year
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
00:02 and today I'm going to be doing chorizo picante with citrus yoghurt,
00:05 baby gem and fresh English peas.
00:07 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,
00:22 making sure that the stem in the bottom is still there,
00:24 that holds it all together while we cook it.
00:26 Next we're going to do the citrus yoghurt.
00:33 This is involving high fat content Greek yoghurt,
00:38 orange, lemon, lime, zest and juice.
00:42 You don't need a whole lime zest for each or lemon zest.
00:49 Then we use the piece of the fruit, take some juice, squeeze it in.
01:18 A little bit of lemon and a piece of lime.
01:21 And lastly season with a bit of salt and pepper.
01:47 And lastly, we need to split the chorizo lengthways.
01:51 This is chorizo picante, which means it's quite hot and spicy,
02:00 but it's also a cooking chorizo, which means it's quite meaty
02:05 and it's got a really lovely texture.
02:07 OK, so the final step here is to actually cook the chorizo and the baby gem.
02:13 So what we're going to do is we're going to cook it on a griddle pan,
02:15 heat it up on a high heat until it's smoking.
02:18 And then we're going to chargrill the chorizo for about three or four minutes
02:22 on each side until it's nice and nice and golden brown.
02:26 And then once you flip it over the first time,
02:27 then we're going to add the baby gem and cook the baby gem in the chorizo oil.
02:31 So I'm going to add the chorizo in now.
02:33 (MUSIC)
02:36 The chorizo are about ready now.
02:48 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.
03:01 (SIZZLING)
03:04 And that is going to nicely cook in the chorizo oil.
03:06 So we don't need to add any oil to it.
03:10 And again, we just want to cook these on a quite an intense heat.
03:13 To finish off the cooking process.
03:18 Once we get to this stage, we're ready to plate up.
03:27 We're going to start off first with the citrus yoghurt in the centre of the plate
03:31 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
03:43 in boiling water and refreshed in iced water.
03:46 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.
03:54 (SIZZLING)
03:57 And the star of the show, the grilled chorizo.
04:06 And just to finish off, I've got some fennel tops.
04:23 And some extra virgin olive oil.
04:25 There it is. Grilled chorizo, baby gem, peas and citrus yoghurt.
04:32 (UPBEAT MUSIC)
04:35 (upbeat music)
04:38 (upbeat music)