Here's how to cook chorizo really simply, for a super delicious finish!
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00:00 My name's Joel, I'm the head chef at the Salt Yard restaurant and today I'm going to be doing
00:03 chorizo picante with citrus yogurt, baby gem and fresh English peas.
00:08 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, making sure that the stem in
00:23 the bottom is still there, that holds it all together while we cook it.
00:27 Next we're going to do the citrus yogurt.
00:33 This is involving high fat content Greek yogurt, orange, lemon, lime, zest and juice.
00:42 You don't need a whole lime zest for each or lemon zest.
00:49 So
00:56 then we use the piece of the fruit, take some juice, squeeze it in.
01:18 So then and a piece of lime.
01:23 And lastly season with a bit of salt and pepper.
01:38 Give it a mix.
01:47 And lastly need to split the chorizo lengthways.
01:51 This is chorizo picante which means it's quite hot and spicy but it's also a cooking chorizo
02:03 which means it's quite meaty and it's got a really lovely texture.
02:07 Okay so the final step here is to actually cook the chorizo and the baby gem. So what we're going
02:14 to do is we're going to cook it on a griddle pan, heat it up on a high heat until it's smoking
02:18 and then we're going to char grill the chorizo for about three or four minutes on each side
02:23 until it's nice and nice and golden brown and then once you flip it over the first time then
02:28 we're going to add the baby gem and cook the baby gem in the chorizo oil. So I'm going to
02:31 add the chorizo in now.
02:40 So the chorizo are about ready now, 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
03:00 and that is going to nicely cook in the chorizo oil
03:08 so we don't need to add any oil to it and again we just want to cook these on a
03:12 quite an intense heat to finish off the cooking process.
03:18 Once we get to this stage we're ready to plate up. We're going to start off first with the
03:29 citrus yogurt in the centre of the plate 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 in boiling water
03:45 and refreshed in iced water, 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.
04:03 And the star of the show, the grilled chorizo.
04:07 And just to finish off I've got some fennel tops
04:17 and some extra virgin olive oil.
04:28 There it is, grilled chorizo, baby gem, peas and citrus yogurt.