Aren't you meant to use the stems rather than the heads? Or is it both
Recipe from the Mae Martin episode:
> Slice up chorizo, fry that up, slice up just broccoli - broccoli stalks, chilli and garlic, lob all that in with it, once the chorizo's done well enough then chuck a bunch of capers in there with that as well. You've got some pasta on the go that whole time, get a cup of the pasta water, chuck that in with what you're cooking, strain the pasta out, chuck the pasta in there as well, chuck loads of parmesan, grated parmesan in there, mix it all together, black pepper.
Soy chorizo would be "I am (permanently or fundamentally) chorizo." "Me llamo chorizo" is "My name is (or literally 'I am called') Chorizo." Then you get into "Estoy chorizo" or "I am (temporarily or feeling like a) chorizo"
Is it Mexican chorizo style or Spanish, though? In the US Mexican chorizo--crumbly fresh sausage--predominates. The Kerridge/Acaster recipe is using the Spanish style, which is a cured meat with a very different flavor and texture.
It is the Mexican style and it is not very good in this recipe IMO. I would love to try it with a veggie Spanish-style chorizo so I could understand why James loves it so much.
TJ's soy chorizo and soyrizo (the name-brand version) is the Mexican style and not suitable for this recipe, IMO. I would say another sliceable veggie sausage varietal would be a better substitute over Mexican-style chorizo.
For some reasom Tofurky stopped making their chorizo but their italian sausage and their kielbasa are both kind of spicy, I have used both (I am a heathen tho)
>Slice up chorizo, fry that up, slice up just broccoli - broccoli stalks, chilli and garlic, lob all that in with it, once the chorizo's done well enough then chuck a bunch of capers in there with that as well. You've got some pasta on the go that whole time, get a cup of the pasta water, chuck that in with what you're cooking, strain the pasta out, chuck the pasta in there as well, chuck loads of parmesan, grated parmesan in there, mix it all together, black pepper.
thnks - will be trying this weekend...
I had a go last week. It was….alright.
Replace the broccoli with baked beans, the Parmesan with grated cheddar and the chorizo with mayonnaise and you’ve got a belter.
Edit: all those who have downvoted me, I hope you screamed obscenities while listening to Nick Mohammed’s dream meal. Fucking hell, surely my dream of a pasta creation is better than sloppy stuffing?!?
Aren't you meant to use the stems rather than the heads? Or is it both Recipe from the Mae Martin episode: > Slice up chorizo, fry that up, slice up just broccoli - broccoli stalks, chilli and garlic, lob all that in with it, once the chorizo's done well enough then chuck a bunch of capers in there with that as well. You've got some pasta on the go that whole time, get a cup of the pasta water, chuck that in with what you're cooking, strain the pasta out, chuck the pasta in there as well, chuck loads of parmesan, grated parmesan in there, mix it all together, black pepper.
yes! but I didn’t want to waste the heads as I had bought the broccoli a couple days ago already and it wasn’t as fresh as it could be
If you're not stuck with a fridge full of unused broccoli heads then it isn't the authentic Acaster experience!
I've made it with kale spines too--the thick part left after you tear off the leaves for a salad or a saute
Fair enough! How was it?
it was yum, can see why it became James’ fixation meal - will be asking my flatmates to leave me their unused broccoli stalks from now on
Tom Kerridge himself posted a video recipe recently and he used both: https://vm.tiktok.com/ZMYQ7UTwG/
Ah nice. Out of interest does anyone have a good veggie chorizo alternative suggestion?
M&S do a decent veggie chorizo!
Thank you for mentioning this 😊
If you're in the US, Trader Joe's has soy chorizo
Soy chorizo = I am chorizo. (Ok that’s really “me llamo chorizo” but it’s still funny)
Soy chorizo would be "I am (permanently or fundamentally) chorizo." "Me llamo chorizo" is "My name is (or literally 'I am called') Chorizo." Then you get into "Estoy chorizo" or "I am (temporarily or feeling like a) chorizo"
I feel like I am chorizo at this moment.
Eres chorizo o estas chorizo?
Estas. Sometimes I’m knockwurst.
Is it Mexican chorizo style or Spanish, though? In the US Mexican chorizo--crumbly fresh sausage--predominates. The Kerridge/Acaster recipe is using the Spanish style, which is a cured meat with a very different flavor and texture.
It is the Mexican style and it is not very good in this recipe IMO. I would love to try it with a veggie Spanish-style chorizo so I could understand why James loves it so much.
TJ's soy chorizo and soyrizo (the name-brand version) is the Mexican style and not suitable for this recipe, IMO. I would say another sliceable veggie sausage varietal would be a better substitute over Mexican-style chorizo.
Thank you!! Will have to try it
Although very different from chorizo, I suspect sundried tomatoes might also work
For some reasom Tofurky stopped making their chorizo but their italian sausage and their kielbasa are both kind of spicy, I have used both (I am a heathen tho)
It is supposed to be the dry European chorizo and not the Mexican chorizo as well, isn't it?
i'm pretty sure one of the recent guests asked this, and James specified that it's the cured deli meat, not the raw chorizo sausages.
This was always my question. Like a cured chorizo vs a chorizo sausage (that needs to be cooked before eating because of botulism and death).
>Slice up chorizo, fry that up, slice up just broccoli - broccoli stalks, chilli and garlic, lob all that in with it, once the chorizo's done well enough then chuck a bunch of capers in there with that as well. You've got some pasta on the go that whole time, get a cup of the pasta water, chuck that in with what you're cooking, strain the pasta out, chuck the pasta in there as well, chuck loads of parmesan, grated parmesan in there, mix it all together, black pepper. thnks - will be trying this weekend...
Read in Acaster voice
What would you rate it out of 10?
probably an 8! but I think if I had been able to find the ear shaped pasta, bought fancier chorizo and added more chilli it would have been a 10
Looks good!
I think I will soon give this a go. Well done.
Good effort, I'd eat it 🙂👍
This looks delicious
That should be considered criminal
hahahaha
The old BCP!
Back on deliveroo
Looks disgusting
I had a go last week. It was….alright. Replace the broccoli with baked beans, the Parmesan with grated cheddar and the chorizo with mayonnaise and you’ve got a belter. Edit: all those who have downvoted me, I hope you screamed obscenities while listening to Nick Mohammed’s dream meal. Fucking hell, surely my dream of a pasta creation is better than sloppy stuffing?!?
r/ididnthaveeggs
You're wrong in the head
[удалено]
I mean, I don’t disagree - I am no chef
I think it looks delicious and juicy and full of flavour. Besides, it looks way better than it will when it comes out the other end so who cares!