Filed under: recipe | Tags: Cooking, food, prosciutto crudo, recipe, Unearthed
Why not try this delicious twist on our traditional English eggy bread:
Ingredients
- Eggs
- Salt and pepper
- Milk
- Slices of bread
- Unearthed prosciutto crudo
Method
- Whisk egg and milk together
- Season with salt and pepper
- Dip bread into the mixture, until soaked thoroughly
- Add unearthed prosciutto crudo to make a sandwich with both slices of bread
- Put into a hot frying pan and fry until golden and toasted
- Serve as it is, or with fried mushrooms for your tasty Italian breakfast!!
Filed under: NEWS | Tags: Catalonia, Cooking, food, recipe, sausage, Spain, Spanish, Waitrose
Catalonia, in the northeast of Spain, is a varied region, from the mountains of the Pyrenees to the sandy beaches of the Costa Brava and the art and bustle of Barcelona. It also has a varied cuisine, with French, Greek and Italian influences mingling with those of the rest of Spain. Amongst the most famous culinary traditions of Catalonia are their sausages and they feature in a number of the region’s most popular recipes.
At unearthed, we love the continental technique of gently drying sausages to produce a semi-cured product. The flavour concentrates as they are cured and they are perfect for cooking, remaining much softer than a ready-to-eat chorizo for example. The latest sausage we have found is this Catalan Cooking Sausage, naturally flavoured with fennel and black pepper.
You can really use them anywhere you would use a regular sausage, but they are great for hot tapas or in Mediterranean recipes. In the office we served the very first batch with quirky paprika mash – bangers and mash Spanish style!
You may also like our Cooking Chorizo Sausages, also from Catalonia. Available from Waitrose and Ocado.
Filed under: recipe | Tags: Cooking, cous-cous, food, Kabanos, Poland, recipe, Unearthed
This recipe is a real mix of international flavours, but we think it makes for a delicious combination at any time of year. It is certainly a new way to use the hugely versatile Kabanos smoked sausage.
Ingredients
• 2 x 500 g packet cous-cous
• 100 ml light olive oil
• 4 courgettes
• Hand full of sugar snap peas
• 1 red pepper
• 1 green pepper
• 1 cans chickpeas
• 2 red onions
• Hand full of cashew nuts/pine nuts(whichever you fancy both work well)
• 1 tb chopped parsley
• 2 cans tomatoes
• 1 green chilli
• 3 cloves garlic
• Hand full of borlotti beans
• 1 pack of unearthed kabanos sausages
Instructions
• Pre-heat an oven to 130C.
• Cut red onion into strips and fry for about twenty minutes.
• Drain oil from the onions and put the onions aside.
• Prepare the cous-cous following on pack directions and for extra flavour add vegetable stock.
• Pour the cous-cous into a dish with the oil that you drained from the onions.
• Season well and place in the oven while you prepare the vegetables.
• Heat some oil in a pan, pour in the borlotti beans. Chop the peppers and heat them through in a separate pan. Slice the sausages and put them in with the beans and season with your chopped parsley ( or any other herbs you may have laying around in your kitchen)
• Cut the sugar snap peas and your courgettes into small pieces.
• Finely chop your garlic and heat gently in a pan with some oil and finely chop two or three chillies. (If you don’t like your food to be spicy, just stick to the garlic).
• Throw the chillies in with the garlic
• Remove the beans and unearthed kabanos sausages from the heat, cover and put aside.
• Once the chillies are soft, add the tinned tomatoes, bring to a gentle boil for five minutes and then simmer
• Heat the courgettes and sugar snap through in another pan.
• Once softened, combine all the vegetables with the beans, and sausages in a large bowl.
• Remove the cous-cous from the oven and combine it with the other ingredients.
Serve with the tomato sauce and garnish with chopped nuts.
Enjoy!!!
Filed under: recipe | Tags: chorizo, Cooking, dinner party, food, fritters, recipe, Spanish
Why not try these tasty Chorizo Fritters with chickpeas, perfect for a snack or for a canapé for a dinner party.
A little fact about Chickpeas: they are packed with vitamins, proteins and minerals and contain soluble fibre which can lower your cholesterol levels, so if your health conscious these are perfect. Commonly used in Mediterranean cooking, it is time to try them in something other than houmous!
Ingredients
- 1/4 tsp Cumin seeds (or any other spice, which can add some taste)
- ½ a pack of unearthed cooking chorizo, finely diced
- 500ml milk
- 25g unsalted butter
- 1 red chilli, finely chopped
- 1 clove of garlic, crushed
- 150g gram flour, sifted (made from Chickpeas)
- 1 tbsp flat leaf parsley, chopped
- sunflower oil, for deep-frying
- 2 tbsp olive oil
- black pepper
- salt
- sour cream dip (or whatever dip you fancy!!)
Method
1. Heat a frying pan over a medium heat. Add some cumin seeds - the most popular ancient spice from Latin America to Africa and all over Asia – and if you can’t use these then have a go with another spice from the cupboard! Toss and toast for 1 minute until scented. Then place in pan with milk, butter, chilli and garlic, and bring to the boil.
2. Reduce the heat and slowly add the gram flour (this is flour made from chickpeas)
3. Cook gently for 5-6 minutes until thickened.
4. Heat the oil in a non-stick frying-pan, add the unearthed cooking chorizo and fry until sizzling and lightly golden. Pop the chorizo into the gram flour mixture along with the parsley and mix until well combined. Season with salt and pepper.
5. Line a 1 litre ovenproof dish or roasting dish with non-stick baking paper and pour in the mixture (try to use a plastic spatula so that the mixture can be spread easily). Level the top, cover with clingfilm and chill in the freezer for around 20 minutes until set (ideally overnight)
6. While mixture is in the freezer, preheat wok one-third full with sunflower oil. Heat oil until sizzling (be careful here!). Turn the fritter mixture on to a work surface and peel away the paper. Cut into small squares, and then cut in half again, into triangles. Roll in some gram flour. Deep-fry the fritters in batches for 2-3 minutes until golden. Drain on kitchen paper and serve warm with the soured cream dip. Sweet chilli sauce is also fantastic with these fritters but feel free to experiment.
If you are looking for other appetisers, check out unearthed Mixed Olives and Feta or the new Hot Chilli Olives (WARNING: They are hot!!!).
A spicy Spanish pork sausage with paprika and garlic. GREAT for cooking, these semi-cured sausages were unearthed very close to Barcelona.
We have loads of recipe suggestions and ideas for this product on our recipe pages, including traditional Spanish dishes like paella or something more British with a twist, like chorizo toad in the hole!
Currently available from Waitrose and Ocado
Nutritional information:
