During the winter months, our bodies require warm dishes that give us enough energy to combat the cold temperatures. It’s the perfect time to incorporate sausage into your diet and take your soups, creams and vegetables to a delicious level. Chorizo not only provides a unique flavour, but also a texture in every mouthful that turns any soup, cream or vegetable into a very complete dish.

WINTER VEGETABLES

Winter vegetables such as pumpkin, Brussels sprouts, cauliflower, broccoli or carrots are not only rich in vitamins and minerals, but also offer a variety of flavours and textures that can enrich our diet. By combining them with sausages, we increase the calorie load of our dishes, which is beneficial in winter when our body needs more energy to keep warm. Chorizo, for example, provides protein and fat, which nutritionally complement the vegetables. A plate of sautéed vegetables with chunks of chorizo is not only comforting, but also a balanced meal for cold winter days.

SOUPS AND CREAMS TO WARM THE SPIRIT

With the winter season in full swing, there is nothing better than a delicious cream or hot soup to comfort us. Incorporating chorizo into your recipes will completely transform your dish, providing great texture, protein and, above all, colour and flavour. Creams and soups are easy to digest and prepare. Adding sausage as an ingredient or topping to soups and creams provides the protein and fat necessary to achieve a nutritional balance. A hot dish on cold days is comforting, accompanied by a good chorizo sausage you add juiciness, texture and that special touch that will make every spoonful a delight.

ORTIZ PRODUCTS THAT YOU CAN USE

PUMPKIN CREAM WITH CHORIZO

INGREDIENTS:

  • 500 g pumpkin, peeled and cut into cubes
  • 2 carrots, peeled and cut into slices
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 100 g chorizo sausage, sliced or diced
  • 1 litre of vegetable or chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)
  • Liquid cream or heavy cream for serving (optional)
  • Chopped fresh parsley for garnish (optional)

PREPARATION:

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant.
  2. Add the pumpkin cubes and carrot slices to the pot. Cook for about 5 minutes, stirring occasionally.
  3. Pour the vegetable or chicken stock into the pot. Bring the mixture to a boil and then reduce the heat. Let the soup simmer for about 20 minutes or until the pumpkin and carrots are tender.
  4. While the soup is cooking, in a separate pan, cook the chorizo until golden brown and crispy. Set aside.
  5. Once the vegetables are cooked, remove the pot from the heat. Use a hand or glass blender to puree the soup to a creamy, smooth texture. If the soup is too thick, you can add a little more stock to adjust the consistency.
  6. Season the cream with salt, pepper and a pinch of nutmeg to taste.

CASTILIAN SOUP

INGREDIENTS:

  • 150 g stale bread, thinly sliced
  • 150 g sliced chorizo sarta sausage
  • 100 g Serrano ham, cut into small pieces (optional)
  • 1 litre of meat or chicken broth
  • 4 eggs
  • 2 tablespoons sweet paprika
  • Extra virgin olive oil
  • Salt to taste
  • 1 teaspoon ground cumin (optional)
  • Chopped fresh parsley for garnish (optional)

PREPARATION:

  1. Heat about 3 tablespoons of olive oil in a large pot over medium heat. Add the sliced garlic and fry until golden brown, but be careful not to burn them.
  2. Add the chorizo and the slices of stale bread to the pan to fry with the garlic.
  3. Remove the pan from the heat and add the sweet paprika (and cumin if using), stirring quickly to prevent the paprika from burning.
  4. Return the pot to medium heat and add the beef or chicken stock. If you have chosen to use Serrano ham, add it at this point.
  5. Let the soup simmer for about 10-15 minutes to allow the flavours to blend well. Taste and adjust salt as necessary.
  6. Crack the eggs and carefully add them to the soup, one at a time. You can leave them whole to poach in the soup or beat them before adding them to create a creamier texture.

VEGETABLE STEW

INGREDIENTS:

  • 150 grams of peas (preferably fresh)
  • 8 to 10 artichokes
  • 100 grams of beans
  • 4 sliced carrots
  • 200 grams of mushrooms
  • 8 fresh asparagus (if there is no canned asparagus)
  • 200 grams of chorizo in cubes
  • 2 onions
  • 1 garlic
  • 2 or three tomatoes
  • Saffron
  • Salt
  • Virgin olive oil

PREPARATION:

  1. In a pot, cook the peas, cleaned artichokes, beans and carrots (15-20 minutes), to which salt has been added.
  2. If you have fresh asparagus, cook them separately.
  3. In a frying pan, sauté the cleaned mushrooms with garlic and set aside.
  4. In the same frying pan, cut the onions into julienne strips, fry them and add two or three tomatoes and a few strands of saffron. Fry slowly until it becomes a good frying sauce.
  5. Now, in a large casserole or frying pan, pour a dash of virgin olive oil, fry the chorizo until it releases its game and add in this order: the sofrito, the mushrooms and the vegetables. Garnish with the asparagus.

GREEN BEAN NOODLES

INGREDIENTS:

  • 800 gr of green beans
  • Chorizo Extra Vela of Embutidos Ortiz
  • 2 potatoes, not too big
  • Salt
  • Pepper (optional)
  • Virgin Olive Oil

PREPARATION:

  1. Peel and wash the potatoes. Trocearlas en un tamaño mediano y cocinarlas en una sarten con tapa a fuego medio/bajo con dos cucharadas de aceite de oliva virgen durante unos 15 minutos.
  2. In the meantime, clean and cut the green beans into noodles.
  3. Steam the haricot beans in a fast cooker for 3 to 6 minutes, depending on the model.
  4. When the potatoes are cooked, add the sliced Chorizo Extra Sarta de Embutidos Ortiz and continue to simmer for a couple of minutes.
  5. Drain the green beans.
  6. Serve with a handful of green beans, salt, pepper (optional) and a drizzle of virgin olive oil.
  7. Add the potatoes and the Chorizo Extra Sarta on top.

GARLIC SOUP

INGREDIENTS:

  • 250 g bread, preferably homemade and from the day before.
  • Chorizo Extra Sarta o Barbacoa
  • 8 cloves of garlic
  • Four dessert spoonfuls of Pimentón de la Vera paprika
  • Salt
  • Virgin olive oil

PREPARACIÓN

  1. Cut the bread into slices that are neither too thick nor too thin. Better if it is homemade bread and preferably from the day before.
  2. Peel the garlic and cut into slices or leave the cloves whole.
  3. Fry the garlic in a pan. When browned, add the paprika, taking care not to burn it, and the chorizo.
  4. Add the bread and about two litres of water.
  5. Simmer for at least 45 minutes. The bread can be broken up with a stick or left in larger pieces. The cooking time will also depend on whether we use cured or fresh chorizo..
  6. Season to taste.

LENTIL SOUP

INGREDIENTS:

  • 250 g lentils (preferably soaked for a few hours)
  • 150 g chorizo, cut into slices
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and cut into slices
  • 1 red pepper, diced
  • 1 large tomato, peeled and chopped or 200 g crushed tomato
  • 1 litre of meat or vegetable stock Olive oil

PREPARATION:

  1. In a large pan, heat a little olive oil and fry the chorizo until golden brown.
  2. In the same pot, add the onion, garlic, carrots and pepper. Cook until the onion is transparent.
  3. Stir in the chopped tomato and paprika. Cook for a few minutes, stirring occasionally.
  4. Add the lentils to the pot, along with the stock and bay leaf. Bring the mixture to the boil, then reduce the heat and simmer.
  5. Simmer the soup for about 30-40 minutes, or until the lentils are tender.
  6. Add the chorizo back to the pan and cook for a further 10 minutes to allow the flavours to combine.

BAKED BROCCOLI WITH CHORIZO OIL

INGREDIENTS:

  • 1 large head broccoli, cut into florets
  • 150 g of chorizo, thinly sliced
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • Garlic powder or 2 cloves of minced garlic (optional)
  • Juice of half a lemon (optional)
  • Grated cheese for gratin (optional, can be Parmesan or similar)

PREPARACIÓN

  1. Preheat the oven to 200 °C (390 °F). Meanwhile, wash the broccoli and cut into florets. Drain well.
  2. In a frying pan, heat the olive oil over medium heat and add the chorizo slices. Cook until the chorizo is crispy and has rendered its fat in the oil. Remove the chorizo and set aside.
  3. Place the broccoli florets on a baking sheet. Pour the hot chorizo oil over the broccoli. If desired, add garlic powder or minced garlic for extra flavour.
  4. Season the broccoli with salt and pepper to taste. Bake for about 20-25 minutes or until tender and the edges begin to brown.
  5. Halfway through cooking, you can sprinkle a little grated cheese for gratin.

RISOTTO WITH SLICES OF LOIN

INGREDIENTS:

  • 200 g arborio or carnaroli rice (special for risotto)
  • 100 g of pork loin, cut into thin slices
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 litre chicken or vegetable stock, hot
  • 150 ml dry white wine
  • 50 g butter
  • 50 g grated Parmesan cheese
  • Olive oil

PREPARATION:

  1. Add the rice and stir well so that all the grains are impregnated with the mixture. Cook for a few minutes until the rice becomes slightly translucent.
  2. Deglaze with wine. Pour in the white wine and turn the heat up a little. Stir constantly until the wine has almost completely evaporated.
  3. Lower the heat to medium-low. Add a ladleful of hot stock to the rice and stir until absorbed. Continue adding the stock, one ladleful at a time, waiting until each addition is absorbed before adding the next. Stir frequently.
  4. The process of adding stock and stirring should take about 18-20 minutes. The risotto is ready when the rice is al dente and the mixture is creamy.
  5. Remove the risotto from the heat. Give the tenderloin a quick zap in the microwave or on the grill to crisp it up a little. Add the Parmesan cheese, remaining butter, salt and pepper to taste. Stir well to combine.
  6. Serve the risotto on plates, placing the slices of cured pork loin on top. Garnish with chopped fresh parsley.