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11 December 2013

Chorizo & Bean Stuffing {Recipe}

The other day, I sat down to do a little hand sewing and turned on the telly for some background noise. We decided to install Foxtel (at least for the summer) and I invariably headed to the food channel. It’s my go-to.

Gordon Ramsay was talking about dishes he would “stake his life on”. It sounded a little extreme. I mean, really? Make a dish perfectly or you will be shot? Gordon is quite dramatic, isn’t he?

In this episode, GR was talking about chicken. Different breeds of chicken with French sounding names. I glazed over a little at this point and worked on my needle turn applique leaves, but then he began to make a stuffing for the chicken he was about to cook.

I looked up at the right time, and watched him make this delicious looking stuffing and thought I’d better take a mental note, so I can try it.

Well I did try it. Last night. I’m sure I forgot some of the ingredients he used, but added others, which I thought may go well.

 

Chorizo and Bean Stuffing

 

I received much applause and back slapping from my family. No, actually, I didn’t. But they ate it all up with exclamations of “it’s really good mum” and “can I have some more?”.

I guess that’s the same thing, right?

 

Chorizo and Bean Stuffing

 

Ingredients

1 large brown onion

2 garlic cloves

1 chorizo sausage

1 tin cannellini beans (rinsed)

1/4 cup sundried tomatoes cut into strips

1 tsp paprika

1 tsp thyme

Olive oil

Salt and Pepper to season

 

Chorizo and Bean Stuffing 1

 

Method

Chop up the onions and garlic. Add some oil to the bottom of the pan and turn to a medium heat.

Throw in the onions and garlic and sprinkle a little salt so that they don’t brown/burn too quickly.

Chop up the chorizo – half long ways and then into bite size pieces. Add the chorizo into the pan.

After a minute or two, your kitchen will be smelling delicious. Add the sundried tomato pieces.

Sprinkle in the paprika and thyme and stir it all through.

Once the it’s all cooked and the onions are soft and translucent, stir through the cannellini beans.

Take it off the heat and use this delicious mixture to stuff the chicken well.

I used a skewer to close up the chicken (so that the beans wouldn’t fall out).

* I had extra stuffing mixture, so I just added into into the bottom of the baking dish. It was too delicious to go to waste.

 

Chorizo and Bean Stuffing 3

 

Roast the chicken as normal and serve.

Take a bow when your family give you a standing ovation ;-)

2 comments:

  1. I love this recipe and the way you have written it, I will try yummy!

    ReplyDelete
  2. wow thankyou for sharing this chook looks so tasty.xx

    ReplyDelete

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