Warm chorizo and chickpea salad

Ingredients

1 tbsp light Olive oil
200g Chorizo, uncooked
500g Chickpeas, canned and drained
1 red Onions, very finely sliced
1 large red chilli, de-seeded and chopped
1 clove Garlic, crushed
1 Lemons, juice and zest
1 Oranges, juice and zest
4 tbsp extra virgin Olive oil
2 tbsp fresh Coriander, chopped
2 tbsp fresh Mint, chopped
1 pinch black pepper


Method

1. Heat the light olive oil in a heavy-based saucepan. Add the Chorizo and cook for five to six minutes until really crispy. This is really important as it means that all the lovely oils are released. Drain well in a sieve, reserving all the oil.

2. Tip the chickpeas into a large metal bowl. Add the red onion and chilli, and stir in the Chorizo oil.

3. Make the dressing by mixing the garlic, lemon juice and zest, orange juice and zest, and extra virgin olive oil.

4. Stir into the chickpeas with all the herbs. Season with salt and freshly ground black pepper and stir in the chorizo. Serve immediately.

Chickpea and rucola salad

Heat a table spoon of olive oil in a pan and fry half a table spoon of cumin seeds in the oil.
Add a can of chickpeas on to the pan and heat through.
Add rucola (or spinach) to the pan and let wilt.
Season with salt and pepper.

Serve with fried chorizo.

Chilimarinoidut silakat

Etikkamarinointi

600 g silakkafileitä
4 dl vettä
1 dl väkiviinaetikkaa
2 tl suolaa
1 rkl sokeria

Sekoita marinointiliemen aineet keskenään.

Kastike

1 limen mehu
0,5 dl öljyä
ripaus sokeria tarvittaessa
½ mieto chili
2-3 oksaa korianteria tai persiljaa
(Makeaa chilikastiketta)

Chorizo and harissa potato salad

Ingredients
450g baby potatoes
1 tbsp light olive oil
200g Chorizo, very finely diced
1 red onion, very finely sliced
2 tbsp flat-leaf parsley, chopped
2 tbsp Coriander, chopped
2 tbsp Mint, chopped
coarse sea-salt and freshly ground black pepper

For the dressing
1-2 tbsp Harissa
1 garlic clove, crushed
1 large unwaxed lemon, juice and zest
1 unwaxed orange, zest only
4 tbsp extra virgin olive oil

Method

1. Tip the potatoes into a pan of boiling salted water and cook for 10-12 minutes, until they are tender to the point of a knife.

2. Heat the olive oil in a heavy-based frying-pan. Add the chorizo and cook for 2-3 minutes until crisp - this is really important as it means that all the oils are released.

3. Drain well in a sieve, reserving all the oil.

4. Make the dressing by mixing the harrissa, garlic, lemon, zest and extra virgin olive oil.

5. Drain the potatoes and, while they are still warm, add the red onion and stir in the reserved chorizo oil, along with the dressing. Cool to room temperature.

6. Stir in the herbs, season with salt and freshly ground black pepper and stir in the chorizo.

Hummus

Ingredients
170 g / 2 dl chickpeas
Juice of 2 lemons
2 garlic cloves, crushed
1 tsp ground cumin
salt
1,5 dl tahini
4 tbsp water
4 tbsp extra virgin olive oil

1 tsp paprika
4 rounds of pitta bread

Method
1. Soak the chickpeas overnight and gently boil in salted water (covered).
Drain the chickpeas once soft. Reserve a few whole chick peas for serving.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and some cooking water in a food processor, and whiz to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.