Donal Skehan

Spanish Fried Eggs with Chorizo and Potato Hash

If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

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Brindisa Chorizo and Rocket Sandwiches

Isn’t it amazing that some of the most tasty dishes are always the easiest. This recipe is hardly a recipe really, it’s a case of assembly when you get down to it. Do try and get your hands on some good quality chorizo from a specialty Spanish food shop if you can, it makes all the difference in taste!

Serves 2
4 good quality fresh chorizo sausages, halved
2 roasted piquillo peppers, sliced
2 large handfuls of rocket leaves
2 ciabatta, lightly toasted
A good drizzle of olive oil
A splash of balsamic vinegar
A good pinch of sea salt and crushed black peppercorns

In a large hot frying pan, fry the chorizo halves until roaring red and sizzling on both sides. Toast the ciabatta halves and slice in half. Toss the rocket leaves in a little olive oil and balsamic vinegar. Season with a little sea salt and black pepper. Assemble the sandwich, place the chorizo on the ciabatta, add a few thick slices of roasted peppers, and some dressed rocket leaves.

Devour immediately!

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Chorizo and Spring Onion Quesadillas

You can get chorizo in fine soft slices or in thick sausage form which I use in this recipe. If you are really stuck and can’t get your hands on some chorizo for this recipe, don’t panic, you can use a little leftover cooked chicken or some sliced cooked ham as a substitute. The great thing about quesadillas is that you can really adapt them to what you have, the classic ones I normally make are with some salsa, cheese and thinly sliced red onion, simple and delicious!

Serves 2
150g of chorizo, sliced in bite size chunky rounds
1 clove of garlic, finely minced
A small handful of cherry tomatoes, finely chopped
4 wholewheat tortilla wraps
A bunch of spring onions, sliced finely
A small handful of grated cheddar cheese
Sea salt and black pepper to season

Heat a large frying pan over a high heat and cook the chorizo on both sides until sizzling and roaring red.  When it’s cooked, remove from the pan and place on a plate lined with some kitchen paper.  Drain a little of the chorizo oil, leaving enough to fry the quesadillas. While the chorizo is frying off,  combine the minced garlic and chopped tomatoes in a bowl and season with a little salt and pepper. Spread half the tomato and garlic mix on one of the tortilla wraps, top with a little cheese, a generous amount of spring onions, and some of the cooked chorizo.

Place another tortilla wrap on top and fry on both sides over a high heat, until the quesadilla is golden brown and the cheese inside has melted.  Repeat with the second quesadilla. Serve the quessdillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.

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Chorizo and Mushroom Thin Crust Pizza

This dough creates a wonderfully, thin, crisp yet still chewy dough which ticks all the boxes for me! You can easily freeze the dough after it has finished rising, punch down, and pop in a freezer bag. Take it out the day before you plan to use it and allow to it to defrost in the fridge.

Makes 3-4 thin bases
255g of flour
1/2 teaspoon salt
175ml of very warm water
1 x 7.5g sachet of active dried yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil

For the topping
About 3 tablespoons of tomato sauce per pizza
175g of mozzarella
100g of chorizo, sliced thinly
1 large mushroom per pizza, sliced thinly

Combine the water, sugar, and yeast in a measuring jug. Set aside in a warm place in the kitchen for about 10-15 minutes or until it becomes frothy.

In a large mixing bowl, combine the flour and salt. When the yeast and water mixture has become frothy stir through the olive oil. Make a well in the flour and pour in the yeast and water mixture, using your fingers slowly combine the flour in from the sides and continue to mix until a rough dough forms.

Turn the dough out on a floured surface and knead for about 5 minutes. If the dough is too sticky add a little extra flour until it becomes smooth. Form the dough into a ball and turn in an oiled bowl. Cover with a damp tea towel and set in a warm spot for about 45 minutes or until it has doubled in size.

Punch the dough down, knead again for a minute and place back in the bowl to rise for an additional 10 minutes.

Split the dough into 3-4 pieces and roll out as thin as possible. Flour a baking sheet and transfer the pizza base to it. Spread the base with the tomato sauce, sprinkle with mozzarella, chorizo slices and mushroom pieces.

Bake in the oven for 10-15 minutes at 200C/Gas Mark 6 or until the cheese turns golden and the crust becomes crisp.

Serve straightaway!

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Warm Chorizo, Red Onion and Baby Potato Salad

I’m totally in love with this dish at the moment, its a perfect summer garden dinner. I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked. I can’t tell you tell you just how tasty this little recipe is, you will just have to try it!

Serves 4
Approximately 16 baby potatoes

300g of chorizo.
2 red onions, finely sliced.
Juice of 1/2 lemon.
A good pinch of sea salt and freshly ground black pepper.

Add the potatoes to a pot and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when poked with a fork.  Remove from the heat and drain.

Place a large frying pan over and medium high heat and add the chorizo, you shouldn’t need any oil. Fry the chorizo slices for 2-3 minutes until they are really red and crispy.  Remove the pan from the heat and squeeze over the juice of half a lemon.

With the back of a fork or a whisk, combine the chorizo and lemon juices.  Add the red onion to the pan and stir through. Finally chop the potatoes into bitesize pieces and add to the pan gently tossing so that all the ingredients are combined.

Season with sea salt and black pepper and serve warm as a tasty side dish.

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