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- Meat and poultry
A perfect summer dish! Flavourful courgettes are stuffed with a delicious chorizo mixture then baked to perfection under slices of Brie.
Hampshire, England, UK
5 people made this
- 2 courgettes, ends trimmed
- 3 tablespoons olive oil
- 300g chorizo sausagemeat
- 2 teaspoons dried red chilli flakes
- 1 pinch salt and ground black pepper to taste
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 (400g) tin diced tomatoes, drained
- 25g breadcrumbs
- 100g sliced Brie cheese
- 1 tablespoon chopped fresh basil
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 190 C / Gas 5.
- Cut the courgettes in half lengthways and scoop out the seeds. Place on a baking tray.
- Bake for 8 to 10 minutes until par-cooked and still firm in the middle. Remove from the oven and set aside.
- Meanwhile, heat the olive oil in a frying pan over medium heat, and add the chorizo, breaking the meat up as it cooks. Cook and stir for 8 minutes, or until the meat is not longer pink. Sprinkle in the red pepper chilli flakes, and season with salt and black pepper. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
- Transfer the sausage mixture into a mixing bowl and stir in the tomatoes, breadcrumbs and basil until the stuffing is thoroughly combined. Lightly stuff the courgette halves with the stuffing and top with slices of Brie.
- Bake until thoroughly heated through and beginning to brown on top, 20 to 30 minutes. Remove from the oven, slice and serve.
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Chorizo stuffed courgettes recipe - Recipes
I am so excited about this week's #SundaySupper theme (hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva) because it includes my all-time favorite vegetable in the whole wide world. Zucchini! Actually it's a Squash Fest, which includes all types of squash like acorn and butternut squash, and also pumpkin (which I adore), but for me it's all about zucchini. It's such a versatile squash, and it's subtle flavor works so well with just about anything, be it sweet or savory.
Now as much as I love zucchini, not everyone in my family feels the same way. (Gasp!) My girls share my love for zucchini, but Hubby and our boys, will only eat zucchini if it's battered and fried (fried zucchini), breaded and baked (zucchini fries), or as part of a dessert. They also eat it in my Homemade Bolognese Sauce, but since I sneak it in there, they have no idea they're eating zucchini. The only time I've seen Hubby and my boys excited to eat zucchini is when I stuff it with Mexican chorizo. They're love for spicy Mexican chorizo combined together with my love for fresh zucchini makes us all one very happy family. And I'm sure you'll be just as happy when you try these Chorizo Stuffed Zucchini.
Chorizo Stuffed Zucchini
- 6 medium zucchini, cut in half lengthwise
- 1/2 lb. Mexican chorizo, casings removed
- 1/2 medium onion, finely chopped
- 1 to 2 serrano chiles, finely chopped (optional)
- 1 clove garlic, minced
- 2 roma tomatoes
- 1/4 cup dry bread crumbs
- 8 oz. Chihuahua or mild cheddar cheese
Brown the Mexican chorizo in a medium skillet over medium-high heat, adding 1 to 2 tablespoons of vegetable or canola oil, if necessary. Stir in the chopped onion, serrano chiles (if using), and the garlic saute for 2 minutes, stirring occasionally to prevent onion and garlic from burning. Reduce heat to low and stir in the chopped zucchini flesh and the tomatoes season with salt and pepper. Cover and let simmer, stirring occasionally, for 8 to 10 minutes or until the chopped zucchini is tender. Remove from heat.
Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. Arrange the hollowed out zucchini halves on the baking pan. Fill each zucchini boat with 2 to 3 heaping tablespoons of the chorizo stuffing. Sprinkle tops with the dry bread crumbs and top with grated cheese.
Bake the stuffed zucchini at 350°F for 20 to 25 minutes or until the zucchini is cooked through and the cheese has melted turned a light golden brown. Serve with Mexican Rice or Cilantro Rice Pilaf (recipe coming soon). Enjoy!
Yields 6 to 8 servings
For more zucchini & other squash recipes, be sure to check out what my #SundaySupper friends have cooked up for this Squash Fest.
- from Confessions of a Culinary Diva from Kudos Kitchen by Renee from Mommas Meals from Family Foodie
- from Jane's Adventures in Dinner from Magnolia Days
- from The Not So Cheesy Kitchen from Hot Momma's Kitchen Chaos from Culinary Adventures with Camillia from What Smells So Good? from Noshing with the Nolands from Ruffles and Truffles
- from Cindy's Recipes and Writings from The Texan New Yorker from Simply Healthy Family from Cooking Chat from La Cocina de Leslie from Gluten Free Crumbley from Ninja Baking from The Redhead Baker from The Girl in the Little Red Kitchen from Bobbi's Kozy Kitchen from Cupcakes and Kale Chips from Shockingly Delicious from A Kitchen Hoor's Adventures from Food Lust People Love from Runners Tales from Curious Cuisiniere from The Weekend Gourmet
- from An Appealing Plan from Simply Gourmet from Take a Bite Out of Boca from A Mama, Baby and Shar Pei in the Kitchen from Peaceful Cooking from Rhubarb and Honey from Nosh My Way from Peanut Butter and Peppers from The Wimpy Vegetarian
- from That Skinny Chick Can Bake from Serena Bakes Simply From Scratch from Brunch with Joy from Pies and Plots from Chocolate Moosey from Grumpy's Honey Bunch from Wallflour Girl from The Foodie Army Wife from Killer Bunnies Inc. from Eat, Drink and Be Tracy from Hezzi-D's Books and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
- 6 large zucchini, halved lengthwise
- olive oil cooking spray
- 1 tablespoon olive oil
- ½ red onion, finely chopped
- 4 cloves garlic, minced
- 1 pound fresh chorizo, casing removed
- 1 cup shredded mozzarella cheese, divided
- 2 large Roma tomatoes, chopped
- 1 tablespoon basil pesto
- 2 tablespoons grated Parmesan cheese, or to taste
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Scoop flesh out of the zucchini halves using a spoon. Place zucchini halves skin-side up on the baking sheet. Lightly coat with cooking spray.
Bake in the preheated oven until slightly softened, about 10 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Saute onion and garlic until softened, 3 to 5 minutes. Add chorizo cook, breaking up with a spoon, until browned, about 10 minutes.
Remove zucchini from the oven and turn upright with tongs. Sprinkle 1/2 cup mozzarella cheese on top and set aside.
Add tomatoes and pesto to the chorizo mixture. Simmer until tomatoes break down, about 10 minutes. Spoon chorizo mixture into the zucchini boats. Sprinkle remaining mozzarella cheese and Parmesan cheese on top.
Return zucchini to the oven and bake until tender, about 10 minutes more.
Chorizo Stuffed Sweet Potatoes
2) In a large skillet over medium heat, add the chorizo, onions and garlic and cook them for 7 to 8 minutes or until the chorizo is fully cooked through and make sure you break it up as much as you can with a wooden spoon.
4) While the chorizo mixture is cooking, prep your sweet potatoes by cutting them in half lengthwise and scooping out the flesh leaving a little bit around the edges to help keep their shape. Add the potato mixture to a large bowl, mash it with a potato masher and set aside.
5) When the chorizo is ready, remove it from the pan with a slotted spoon (try your best not to add any of the fat to the potatoes) add the cilantro, scallions, black pepper and about 1 cup of the cheese, stir it all together and divide the filling in the prepared potato shells.
6) Top them with the remaining cheese and roast them for about 20 minutes or until golden bubbly!
Chorizo Courgettes recipe
1/4 onion – peel & chop finely
1 chorizo sausage – slice at an angle (½ cm)
1/2 tsp dried sage
1/2 clove garlic – peel, grate finely & chop
2 courgette – trim ends
20g hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Courgette ribbons: Use a potato peeler to carefully slice the courgettes lengthways into long, thin ribbons.
Chorizo courgette mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion, chorizo and sage with a pinch of salt and sauté for 5 minutes until golden. Add the garlic in the last minute, then add water (1 tbsp) to deglaze the pan. Pour in the cream and let it simmer (gently boil) for 1 minute before mixing through the courgette ribbons. Simmer for another minute, then season with salt and pepper.
Serve topped with the grated hard cheese and a good crack of black pepper.
Please rate this recipe
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.
Recipe of Ultimate Cod, Chorizo & Samphire Supper
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We hope you got insight from reading it, now let’s go back to cod, chorizo & samphire supper recipe. You can have cod, chorizo & samphire supper using 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Cod, Chorizo & Samphire Supper:
- You need of chorizo, skinned and sliced.
- Prepare of loin of cod, 150-200 g each.
- Get of red onion, in half-moon slices.
- Use of spring onions, sliced.
- Take of Mirin rice wine.
- Provide of Juice of 1 small or 1/2 large lemon.
- Use of x 400 g tin flageolet or cannellini beans, drained but not rinsed.
- Take of courgette, sliced.
- Take of cherry tomatoes, halved.
- Take of Ground black pepper.
- Provide of vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water.
- Prepare of fresh coriander, chopped.
- Use of samphire, trimming off any rough stalks.
- Provide of large knob unsalted butter.
Instructions to make Cod, Chorizo & Samphire Supper:
- Bring a lidded (but uncovered) frying pan to a medium heat and dry-fry the chorizo slices for 1 minute, then turn and fry for a further minute or until the sausage juices are running and the chorizo has turned brown but not burnt. Move to the perimeter of the pan..
- Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below..
- Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir..
- Add the lemon juice, beans, courgette and tomatoes plus a light pepper seasoning, then stir in the stock, return the cod to the pan, sprinkle the coriander over the pan, put the lid on and cook for 7-8 minutes or until the cod is cooked and flaky..
- Meanwhile, add the samphire to a pan of boiling, unsalted water in saucepan, reduce the heat to a firm simmer and cook for until tender, around 2-3 minutes. Drain completely and toss in the butter..
- Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!.
If you find this Cod, Chorizo & Samphire Supper recipe valuable please share it to your good friends or family, thank you and good luck.
Crispy Cod with Courgette, Red Onion and Chorizo
This dish tastes delicious and will be ready in no time.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients Add to Shopping List
- Heat 2 tablespoons of the olive oil in a large heavy-based frying pan. Season the cod and add to the pan, skin side down. Cook for 2 to 3 minutes, until the skin is beginning to crisp. Add the butter to the pan and cook for another 2 minutes, until the skin is nice and crisp. Turn the cod over and cook for a further 3 to 4 minutes, until cooked through. Transfer the cod to a warm plate and keep warm.
- Add the remaining 2 tablespoons of olive oil to the pan, then pop in the chorizo, courgette and red onion. Cook for 3 to 4 minutes, until the chorizo starts to crisp. Finish with the lemon juice.
- To serve, place the chorizo, courgette and red onion on a plate. Top with the warm cod and serve with boiled new potatoes.
If you want to cook the cod on the barbecue, make sure the barbecue grill itself is good and hot so the fish seals and doesn't stick to it. Season the cod well and rub both sides with olive oil. Place on the hot barbecue and cook for 3 to 4 minutes on each side. Alternatively, you could wrap the fillets in a tin foil parcel with a little butter, seasoning and some fresh herbs, then pop it on the barbecue for 6 to 8 minutes.
What is chorizo?
If you haven’t cooked with chorizo before then you are in for a treat! Chorizo is basically a highly seasoned sausage, usually made of pork but it can be beef. When you are at the grocery store keep in mind that you are looking for Mexican chorizo. This means that it will come in a raw sausage/ground meat form and will need to be cooked before you use it. Spanish chorizo is usually a cured or semi-cured sausage that does not need to be cooked. They will not work interchangeably in this recipe. You must use Mexican chorizo!
If your chicken was fresh when stuffed – meaning it wasn’t frozen then defrosted – and it didn’t stay stuffed and uncooked for more than a day, then yes.
Refreezing previously frozen food is safe, despite popular opinion, but it can change the texture and flavor of foods. So for best results, only freeze if the chicken wasn’t previously frozen.
When ready to serve, let it thaw overnight in the fridge and bake as directed.
Perfect Provençal stuffed courgettes
Prep 15 min
Cook 1 hr 30 min
Serves 4 as a side, 2 as a main
4 medium round courgettes or 2 large long ones
2 tbsp olive oil, plus a little extra
1 onion, peeled and finely chopped
2 medium, ripe tomatoes
4 garlic cloves, peeled and crushed
80g long-grain rice
150ml vegetable (or chicken) stock
1 large bunch fresh mint
50g finely grated parmesan
Salt and black pepper
2 tbsp dry breadcrumbs
Basil, to garnish
Heat the oven to 180C/350F/gas 4. Cut the tops off the round courgettes, if using, and scoop out the flesh with a grapefruit spoon or melon baller, taking care to leave sturdy walls around the outside if you’ve got long courgettes, cut them in half lengthways and scoop out the flesh in the same way. In either case, roughly chop the flesh, along with the lids of the round kind.
Scoop out the flesh from the halved courgettes, then freshen up the skins in iced water so they don’t go floppy.
Bring a large pan of salted water to a simmer, add the courgettes and blanch for five minutes. In the meantime, prepare a sink full of iced water and, once the courgettes are done, scoop them out of the pan and into the sink to cool down (this will help keep them nice and green).
Heat the oil in a wide pan over a medium-low heat, add the onion, and cook until soft and golden. Meanwhile, cut the tomatoes in half, scoop out and discard the watery seeds, then finely chop the flesh.
Cut the tomatoes in half, scoop out and discard the watery seeds, then finely chop the flesh.
Add to the pan with the courgette flesh and garlic, cook until soft, then stir in the rice, add the stock, bring to a simmer and cook for about 12 minutes, until most of the liquid has evaporated. Meanwhile, pick and roughly chop the mint leaves.
Fry the onions, then add the courgette flesh and garlic before adding the chopped tomato.
Stir the parmesan and mint into the stuffing mix and season to taste. Put the hollowed-out courgettes on a greased baking sheet and divide the filling between them, packing it in well, then cover with foil and bake for 20 minutes.
Stir the parmesan and mint into the stuffing mix.
Toss the breadcrumbs in a splash of olive oil, season, sprinkle on top of the courgettes, and bake for a further 15 minutes. Tear a few basil leaves over the top before serving.
Pack into the courgette hulls, then bake. Finish with a sprinkling of oil-doused breadcrumbs and bake until crisp.
What are your favourite recipes for stuffed vegetables – and, indeed, for a glut of courgettes? And which other Provençal recipes would you recommend for the column?