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Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make. Ingredients <ul> <li>4 large capsicums</li> <li>6 large vine ripened mixed tomatoes (yellow, purple, red etc)</li> <li>1 punnet cherry tomates</li> <li>2 garlic cloves</li> <li>2 celery stalks</li> <li>1 red onion</li> <li>1 tbs tomato puree</li> <li>120g chorizo sausage (cut into cubes)</li> <li>½ bunch basil</li> <li>1 tin kidney beans</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul> Directions 1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray. 2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side. 3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown. 4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn. 5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan. 6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease. 7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more. 8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo. Tips Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until piping hot before serving. Recipe courtesy of Richard Kerrigan, <a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a>, Qualified Chef and Personal Trainer. Republished with permission of <a href="https://www.wyza.com.au/recipes/roast-tomato-and-capsicum-soup-with-crispy-chorizo-and-fresh-basil.aspx">Wyza.com.au.</a>

Food & Wine

Corn, prawn and chorizo fritters

These fritters make a great leisurely brunch to share with friends while away for a few days, or chilling at home. The combination of corn, prawns and chorizo is a great flavour match, particularly with the addition of sweet smoked paprika and cumin – just add a hit of chilli (feel free to add more if you like it hot), and you're almost done. I love these fritters served simply with sliced avocado and the super-quick chilli lime mayo, but to make them go even further, (and transform them into a substantial dinner dish), serve with runny-yolked poached or fried eggs, or even a few rocket leaves tossed in a little olive oil and a squeeze of lime. Another obvious side is a tomato salsa made with chopped ripe tomatoes, finely chopped red onion, coriander, chilli and ½ teaspoon of sugar – stir through a little olive oil and lime juice to serve. If you can't get your hands on fresh corn (or can't be bothered with the faff), drained tinned corn will work fine. Serves: 6 (makes 12) Ingredients: <ul> <li>3 cooked cobs corn</li> <li>300g raw prawns</li> <li>3 eggs</li> <li>1 red onion</li> <li>1 ¼ cups plain flour (plus 1-2 tablespoons extra if needed)</li> <li>1 ½ teaspoons baking powder</li> <li>1 teaspoon cumin</li> <li>½ teaspoon sweet smoked paprika</li> <li>½ teaspoon chilli flakes</li> <li>3 spring onions</li> <li>Sea salt and freshly ground black pepper</li> <li>200g chorizo (2), finely chopped</li> <li>½ red capsicum, finely chopped</li> <li>¼ cup olive oil</li> <li>3 avocados, halved and sliced</li> <li>Poached or fried eggs optional</li> </ul> For the coriander and lime mayo <ul> <li>2 cups coriander leaves</li> <li>½ cup good quality mayonnaise</li> <li>½ cup sour cream</li> <li>1 clove garlic, crushed</li> <li>Finely grated zest of 2 limes</li> </ul> Method: <ol> <li>Preheat the oven to 160 degrees Celsius.</li> <li>Stand the corn cobs upright and slice off the kernels. Roughly chop the prawns and set half aside.</li> <li>Put half of the corn into a food processor with half of the prawns and all of the eggs. Roughly chop half of the onion and add to the food processor, finely chop the remainder and reserve to garnish.</li> <li>Add the flour, baking powder and spices to the food processor and pulse to combine. Roughly chop two of the spring onions and add to the mixture. Finely slice the remaining spring onion and reserve to garnish. Season the mixture with salt and pepper and pulse again just until thick and very chunky.</li> <li>Tip out into a bowl and add the remaining corn kernels, chopped prawns, chorizo and red capsicum. Fold to combine.</li> <li>Heat oil, two tablespoons at a time and cook fritters in batches, 2-3 minutes each side until cooked through. (Keep cooked fritters in the oven while cooking the rest).</li> <li>Serve fritters with avocado, garnished with reserved spring onions and red onion, and a good dollop of coriander and lime mayo. If desired, also serve with fried or poached eggs.</li> <li>For the mayo, put all the ingredients into a small food processor and whiz to combine. Season to taste with sea salt and freshly ground black pepper. Coriander and lime mayo can be prepared up to three days before serving and stored in a sealed container in the fridge.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck/Stuff.

Food & Wine

Chicken, chorizo and olive tray bake

“This wonderful mid-week bake requires very little labour, yet is incredibly delicious. Sherry, a fortiﬁed wine, adds complexity and character. I use a Spanish variety but there are some great Australian options that you can ﬁnd at most bottle shops. This dish is versatile and the ingredients are interchangeable. I sometimes swap the chickpeas for parboiled waxy potatoes or add different herbs, such as bay leaves and oregano, or chilli and tomatoes. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>6 boneless chicken thighs, skin on, cut in half</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, thinly sliced</li> <li>2 chorizo sausages, thinly sliced on the diagonal</li> <li>2 tablespoons extra-virgin olive oil</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1/4 teaspoon freshly grated nutmeg</li> <li>4 garlic cloves, unpeeled and bruised</li> <li>150 g green Sicilian olives</li> <li>1 x 400 g can chickpeas, drained and rinsed</li> <li>3 rosemary sprigs</li> <li>8 cm strip of orange zest</li> <li>80 ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)</li> <li>125 ml chicken stock</li> </ul> Method: <ol> <li>Preheat the oven to 200°C.</li> <li>Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.</li> <li>Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and place, skin-side up, in a 2 litre ovenproof baking dish. To the same pan, add the onion, capsicum and chorizo and seal for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer.</li> <li>Drain away any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 35–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.</li> </ol> <img width="146" height="191" src="https://oversixtydev.blob.core.windows.net/media/7266954/simpleeveryday_book-cover_146x191.jpg" alt="Simple Every Day _Book Cover (6)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Baked beans with chorizo crumbs

You'll never go back to bog-standard baked beans after trying this glammed up version. Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>1 large red onion, finely chopped</li> <li>4 cloves garlic, minced</li> <li>5 sundried tomatoes, finely sliced</li> <li>1 red capsicum, deseeded, roughly chopped</li> <li>3 x 400g cans beans, rinsed</li> <li>2 x 400g cans chopped tomatoes</li> <li>1/4 cup apple cider vinegar</li> <li>1/4 cup maple syrup</li> <li>1 teaspoon ground cinnamon</li> <li>1/2 teaspoon smoked paprika</li> <li>100g chorizo</li> <li>50g sourdough bread</li> <li>Fresh coriander and lime juice to serve</li> </ul> Method: <ol> <li>Heat half the oil in a heavy-bottomed saucepan and cook the onion and garlic over medium heat until it begins to stick to the bottom of the saucepan – long, slow cooking develops the flavours, so be patient and cook it slowly.</li> <li>If you're using sundried tomatoes, put them in a small bowl, cover with boiling water and let sit while the onions are cooking.</li> <li>Blend the capsicum with a stick blender (or in a food processor) until finely chopped.</li> <li>Add this, along with the sundried tomatoes (and the liquid, if you have soaked them), beans, tomatoes, vinegar, maple syrup, cinnamon and paprika to the onion, season with sea salt, bring to the boil, reduce the heat then simmer for an hour.</li> <li>While the beans are cooking, crumble or cut the chorizo into small pieces (this will depend on whether your chorizo is more like salami or sausage) and break up the bread to form rough breadcrumbs.</li> <li>Heat the remaining two tablespoons oil and fry the chorizo for several minutes before adding the breadcrumbs and continuing to cook until the breadcrumbs are crunchy.</li> <li>Serve the beans on a good grainy sourdough loaf scattered with the chorizo crumbs, a bit of coriander and a squeeze of lime juice.</li> </ol> Written by Emma Boyd. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Food & Wine

Creamy potato bake with chorizo and bacon

I love a good potato bake! It’s such a great side dish to a BBQ or any number of main meals. Think of this as the loaded potato bake of your dreams – the chorizo and bacon gives it so much flavour and that creamy cheesy sauce surrounding it is to die for! If your budget is a little tight you replace the chorizo with more bacon, but personally I find it a worthy expense for the taste it delivers. Serves: Six Ingredients: <ul> <li>850g small washed potatoes, skin on</li> <li>1 small brown onion, thinly sliced</li> <li>100g diced bacon</li> <li>100g chorizo sausage, diced</li> <li>2 teaspoons minced garlic</li> <li>1/2 teaspoon cracked black pepper</li> <li>2 cups cooking cream</li> <li>1 1/2 cups grated tasty cheese</li> <li>Sprinkle of paprika</li> </ul> Method: <ol> <li>Spray the slow cooker bowl lightly with oil.</li> <li>Re-wash your potatoes to ensure they are nice and clean, then slice them thinly – if you cut them thick you will need to increase the cooking time to ensure they are tender.</li> <li>Lay half the sliced potatoes into the slow cooker.</li> <li>Add the onion, bacon and chorizo.</li> <li>Cover with the remaining potatoes.</li> <li>Add the garlic and pepper to the cream and mix well.</li> <li>Pour over the potatoes.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on high for two hours.</li> <li>Reduce the heat to a low setting and cook for 2 hours.</li> <li>Scatter the cheese over the potato and sprinkle with paprika.</li> <li>Replace the lid and tea towel and cook for a further 30 minutes, so the cheese can melt.</li> <li>Serve straight from slow cooker.</li> </ol> Note: Cooking cream is less likely to split during cooking than regular cream. If you have the AUTO function, use that and cook for 4 1/2 hours. I use the paprika on top as it gives the look of browning – but you can finish it in the oven if you prefer. <img width="133" height="203" src="https://oversixtydev.blob.core.windows.net/media/37187/slow-cooker_133x203.jpg" alt="Slow Cooker (1)" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Chorizo Scotch eggs

Scotch eggs are an old favourite, so with the inclusion of some tasty chorizo, expect a new flavoursome family regular on your snack menu. Makes: 6 Ingredients: <ul> <li>6 x 60g eggs</li> <li>150g chorizo sausage, skinned</li> <li>350g good, coarse pork sausages, skinned</li> <li>100g plain flour</li> <li>1 egg</li> <li>2 tbsp. milk</li> <li>100g panko or fine breadcrumbs</li> <li>Vegetable oil for deep-frying</li> </ul> Method: <ol> <li>Place the eggs in a pot of hot water and bring to the boil. Simmer for 4 minutes, then plunge into iced water to stop the cooking. Leave for 10 minutes, then gently peel.</li> <li>Combine the meat in a food processor and whiz briefly until sticky, then roll into six balls. Place each ball between two sheets of plastic wrap and roll out finely into a round.</li> <li>Remove the top sheet of plastic, place an egg in the centre and gently wrap with the meat until fully sealed, trimming as needed. Wrap in the plastic, twist the ends, and chill for 30 minutes.</li> <li>Mix the flour with salt and pepper in a shallow bowl. Beat the egg and milk together in a separate bowl. Discard plastic and coat each egg gently in flour, then egg, then breadcrumbs, and refrigerate for 15 minutes.</li> <li>Heat the oven to 200C, and heat a pan of oil to 180C for deep-frying. Fry the eggs two at a time for 2 minutes or until golden, then drain.</li> <li>Bake for 5 minutes or until meat is cooked through, and serve.</li> </ol> How do you like to put a new twist on an old classic recipe? Share your tips with us in the comment section below. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="/lifestyle/food-wine/2016/04/shepherds-pie-sweet-potato-topping/">Shepherd’s pie with sweet potato topping</a> <a href="/lifestyle/food-wine/2016/06/tea-poached-pears/">Tea poached pears</a>

Food & Wine

Bacon and chorizo pappardelle

If you’re looking for a hearty, flavoursome pasta that’s easy to make you really can’t do much better than this scrumptious bacon and chorizo pappardelle. Serves: 4 Ingredients: <ul> <li>200g Australian streaky bacon, thinly sliced</li> <li>200g spicy chorizo, sliced diagonally</li> <li>1 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>1 long red chilli, finely chopped</li> <li>100g baby spinach leaves</li> <li>1/2 cup continental parsley leaves, chopped</li> <li>1 tablespoon tomato paste</li> <li>4 tablespoon olive oil</li> <li>400g Pappardelle pasta, cooked & drained</li> <li>4 tablespoon parmesan cheese, grated</li> <li>Cracked black pepper to taste</li> </ul> Method: <ol> <li>Heat one tablespoon of olive oil in a large deep frying pan over a medium high heat and sauté the bacon and chorizo until well brown. Remove from pan and set aside.</li> <li>Return the frying pan to the stove, over medium heat.</li> <li>Sauté garlic, chilli and spinach for two minutes.</li> <li>Combine the remaining four tablespoons of olive oil and tomato paste together with the parsley leaves and add them to the sautéed garlic and chilli.</li> <li>Return the bacon and chorizo to the pan and sauté for a further two minutes.</li> <li>Add the cooked pappardelle to the pan and toss well to coat pasta.</li> <li>Season with a little salt if required.</li> <li>Serve Pasta garnished with parmesan cheese and cracked black pepper.</li> </ol> Doesn’t that sound like an incredible pasta dish? What’s your favourite type of pasta to enjoy? Let us know in the comments below. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/slow-cooker-creamy-chicken-pasta/">Slow cooker creamy chicken pasta</a> <a href="/lifestyle/food-wine/2016/07/vegetable-minestrone-soup/">Vegetable minestrone soup</a> <a href="/lifestyle/food-wine/2016/06/roast-winter-vegetable-pasta/">Roast winter vegetable pasta with herb and lemon dressing</a>

Food & Wine

Chorizo croquettes

If you’re entertaining for a group of guests or just want to try something a little different for the family, these chorizo croquettes are a tasty option! Ingredients: <ul> <li>1 (about 120g) chorizo, finely chopped</li> <li>100g butter</li> <li>⅔ cup plain flour</li> <li>1 ½ cups milk</li> <li>2 tablespoons chopped fresh continental parsley</li> <li>¼ cup plain flour, extra</li> <li>2 eggs, lightly whisked</li> <li>2 ¼ cups fresh breadcrumbs</li> <li>Light olive oil, to deep-fry</li> </ul> Method: <ol> <li>Cook the chorizo in a non-stick frying pan over high heat, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel.</li> <li>Melt the butter in a medium saucepan over medium-high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one-third of the milk.</li> <li>Gradually stir in remaining milk until the mixture thickens.</li> <li>Stir over medium-high heat for a further 2 minutes or until very thick.</li> <li>Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.</li> <li>Place the extra flour, egg and breadcrumbs in separate bowls. Use floured hands to roll table spoonfuls of chorizo mixture into 8cm-long croquettes.</li> <li>Roll each croquette in flour and shake off excess.</li> <li>Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.</li> <li>Add oil to a large saucepan to come 5cm up the side of the pan. Heat to 170°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds).</li> <li>Cook croquettes, in 3 batches, turning occasionally, for 1 to 2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a> <a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a> <a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a>

Food & Wine

Chickpea and chorizo stew

For an appetiser with flair, try this Spanish-inspired dish that’s best served with a side of crusty bread. Serves: 2 Ingredients: <ul> <li>2 tablespoon extra-virgin olive oil</li> <li>4 chorizos, casing removed</li> <li>1 red onion, finely diced</li> <li>2 garlic cloves, sliced</li> <li>400g can chickpeas, drained</li> <li>Salt and pepper, to season</li> <li>Fresh flat-leaf parsley, to garnish</li> </ul> Method: 1. Heat oil in large frying pan over medium heat. Add chorizo, breaking up in pan as it cooks. Remove chorizo once it is cooked and beginning to crisp. Reserve oil in pan. 2. Add onion and garlic and cook until softened. Add chickpeas and cook for five minutes until warmed through. Stir in chorizo and season with salt and pepper. Sprinkle with parsley and serve with crusty bread. Related links: <a href="/lifestyle/food-wine/2015/08/thai-prawn-curry/">Thai prawn curry</a> <a href="/lifestyle/food-wine/2015/08/broccoli-cheese-soup/">Slow-cooked broccoli and cheese soup</a> <a href="/lifestyle/food-wine/2015/05/chicken-picatta/">Chicken picatta</a>

Food & Wine

Spanish omelette with chorizo and tomato

Add some flair to your weekend brunch with this satisfying Spanish-inspired omelette. Ingredients: <ul> <li>1 tablespoon oil</li> <li>1 small onion, sliced</li> <li>1 chorizo sausage, sliced</li> <li>150g cherry tomatoes</li> <li>½ cup flat leaf parsley, torn</li> <li>1 tablespoon chives, chopped</li> <li>6 eggs</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Heat grill to high. 2. Add oil to large non-stick frying pan over medium heat. Add onions and cook for three minutes or until soft. 3. Add chorizo and tomatoes, stirring for one minute. Remove from pan and set chorizo and tomato aside. 4. Lightly whisk eggs together. Stir in most of the chives, leaving some to garnish. Season with salt and pepper. 5. Return frying pan to heat and when hot, pour in eggs. Swirl egg mixture so it evenly covers pan. Scatter in chorizo, tomato, chives and parsley. 6. Place pan under grill, cooking for two to three minutes or until lightly browned and set. Cut into wedges and serve. Related links: <a href="/lifestyle/food-wine/2015/09/spinach-cheese-lasagne/">Spinach and cheese lasagne</a> <a href="/lifestyle/food-wine/2015/09/mushroom-and-spinach-frittata/">Mushroom and spinach frittata</a> <a href="/lifestyle/food-wine/2015/08/perogies/">Cheddar and potato perogies</a>

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Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

Corn, prawn and chorizo fritters

Chicken, chorizo and olive tray bake

Baked beans with chorizo crumbs

Creamy potato bake with chorizo and bacon

Chorizo Scotch eggs

Bacon and chorizo pappardelle

Chorizo croquettes

Chickpea and chorizo stew

Spanish omelette with chorizo and tomato

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