Recipe of Any-night-of-the-week Chorizo & Chili Bread & Butter Pudding

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, chorizo & chili bread & butter pudding. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require. Chorizo Choose from a variety of options and whip up a flavorful chorizo recipe that's sure to please.

Chorizo & Chili Bread & Butter Pudding is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Chorizo & Chili Bread & Butter Pudding is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook chorizo & chili bread & butter pudding using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chorizo & Chili Bread & Butter Pudding:

1. Get 1 tbsp vegetable oil
2. Prepare 75 g butter
3. Make ready 75 g chorizo, skinned and sliced
4. Take 1 red onion, sliced
5. Take 2 cloves garlic, sliced
6. Take 1 red chili, with seeds, chopped
7. Take 1 red pepper, deseeded and short, thin slices
8. Make ready 5 slices bread. White bread is the default but I’ve used granary
9. Make ready 1 tsp mustard, ready-made of your preferred variety
10. Prepare Salt (very little)
11. Prepare Ground black pepper
12. Prepare 3 eggs
13. Make ready 300 ml milk
14. Prepare 75 g cheddar cheese, grated

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually. Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating.

Steps to make Chorizo & Chili Bread & Butter Pudding:

1. Pre-heat oven time Gas Mark 5 or electric equivalent and butter an ovenproof dish.
2. Thickly butter one side of the bread slices, cut into squares or triangles and place in dish, buttered side upwards. Lightly smear the mustard across the bread.
3. Heat a frying pan without any oil, fry the chorizo (turning once) for about 4-5 minutes, just until it changes from red to brown but not burnt. Set aside on kitchen paper to absorb some of the fat.
4. Wipe the frying pan with kitchen paper and heat the oil. Fry the onions for 2 minutes, then add the garlic, chili and pepper and fry for another 2 minutes, stirring occasionally but gently. Return the chorizo to the frying pan, stir well and gently fry for one further minute.
5. Spread the chorizo and other ingredients over the bread and very lightly season. In this instance, it’s better to omit than over-season.
6. Beat the eggs and milk together and pour over the rest.
7. Sprinkle the cheese evenly and cook in pre-heated oven for 20-25 minutes or until a nice golden-brown. Serve onto warmed plates.

Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating. Chorizo and Shrimp Paella Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Fresh chorizo is raw, made with ground pork, and resembles hot Italian sausage in texture and appearance. It's the stuff that you'd get behind the butcher's case.

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