Simple Chorizo Dish | Recipe - video Dailymotion

Here's how to cook chorizo really simply, for a super delicious finish!

Transcript

00:00My name's Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to be doing

00:03chorizo picante with citrus yogurt, baby gem and fresh English peas.

00:10Firstly I'm going to start quarter the baby gem

00:14and we're going to take off the end, remove the outer leaves.

00:19Like I said we're going to cut it into quarters, making sure that the stem in

00:23the bottom is still there, that holds it all together while we cook it.

00:30Next we're going to do the citrus yogurt.

00:35This is involving high fat content Greek yogurt, orange, lemon, lime, zest and juice.

00:43You don't need a whole lime zest for each or lemon zest.

01:00Then we use the piece of the fruit, take some juice, squeeze it in.

01:11A piece of lemon and a piece of lime.

01:34And lastly season with a bit of salt and pepper.

01:38Give it a mix.

01:47And lastly you need to split the chorizo lengthways.

01:54This is chorizo picante which means it's quite hot and spicy but it's also a cooking chorizo

02:03which means it's quite meaty and it's got a really lovely texture.

02:08Okay so the final step here is to actually cook the chorizo and the baby gem.

02:14So what we're going to do is we're going to cook it on a griddle pan,

02:16heat it up on a high heat until it's smoking and then we're going to char grill the chorizo

02:21for about three or four minutes on each side until it's nice and nice and golden brown

02:26and then once you flip it over the first time then we're going to add the baby

02:29gem and cook the baby gem in the chorizo oil. So I'm going to add the chorizo in now.

02:38So the chorizo are about ready now, should be nicely bar marked on the outside.

02:55And at this stage now this is when we're going to add the baby gem lettuce.

03:00And that is going to nicely cook in the chorizo oil so we don't need to add any oil to it.

03:07And again we just want to cook these on a quite an intense heat

03:13to finish off the cooking process.

03:22Once we get to this stage we're ready to plate up. We're going to start off first with the

03:26citrus yoghurt in the centre of the plate and use the back of the spoon to spread.

03:36And then on top of that I'm going to add my peas that I previously blanched in

03:41boiling water and refreshed in iced water. We're going to serve them cold.

03:46Then our grilled baby gem that we've grilled in the chorizo oil in the same pan.

03:53And the star of the show, the grilled chorizo.

04:04And just to finish off I've got some fennel tops.

04:12And a little bit of lemon juice to finish off.

04:22And some extra virgin olive oil.

04:28There it is, grilled chorizo, baby gem, peas and citrus yoghurt.