Chorizo and vegetables spaghetti cake

Google: “Chorizo is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavour to other dishes. Chorizo is almost always made from fresh, raw pork. Additional pork fat, herbs, spices chili peppers and vinegar are added to the meat. Once the ingredients are mixed together, they are inserted into short links of edible or inedible casing.”

“Delicious as it is, chorizo is a high-calorie, high-fat, high-sodium food. It is low-carb, though—and it fits into a ketogenic diet. Chorizo has a robust and spicy flavour that is balanced by the sweetness of the paprika. The spices used to season chorizo can vary depending on the type of chorizo, but they often include garlic, cumin, and chili peppers. It has a deep red colour and a slightly spicy flavour.” 

I don’t like wasting food. I have two chorizo leftover and decided to add it into my vegetable’s spaghetti leftovers. Being creative, I turned it into a cake. Something new and perhaps a new way to eat the leftovers. Out there, there are others professional chef and cook could have created something better. Well, I am happy with my own idea. I am pleased that it was reusable and make it more flavourful and satisfying comforting meal. Be creative in your cooking!!!!

Ingredients

400 g packet spaghetti no 3
2 large eggs, lightly beaten
1 1/2 Tsp sea salt
2 Tsp ground black pepper
2 Tsp chilli flakes, sprinkle on top
200 g grated Grana Padano
200 g grated mixed: Mozzarella, Cheddar, Parmesan, reserved 20 g sprinkle
80 g slices of Gouda tear into small pieces
60 g butter, plus extra to grease pan
1 Tbs olive oil
1 Tbs minced garlic
1/2 c of vegetables stock
1/2 c of white wines (sweet wine)
2 chorizo, slice diagonally
1 leek, cut the white part plus a bit of the green part into bite size rings
4 stalks of silver beets, slices the leaves and stem a bit
2 stalks of kale, cut the stem off, cut in strips the leaves
1 packet of exotic mushrooms about 200 g, cut into slices and bite size
200 g cup mushrooms, cut into slices
1 punnet of each red and gold Perino cherries, cut in halves lengthwise

Method

Do this if you don’t have leftover spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti just until it’s al dente. Do not cook until completely tender. (I cooked mine for 8 minutes.)

When the spaghetti is done, drain it well and let cool. In the big pan, heat oil and lightly brown chorizo both sides and removed to drain. Add butter until melted, add garlic; fry until translucent then add kale and stock cook for about 2 minutes until tender.

Next add the silver beets stem and leaves; and the green part leek cook about for 2 minutes. Then add in the white part of leek, and white wine toss around for 2 minutes until all vegetables are cooked.

Now add the mushrooms, cook for 1 minutes then stir the cooled spaghetti and chorizo into the vegetables. Cook further 4 minutes, just to make sure spaghetti and chorizo is heated up.

If you have left overs follow the method below

The following day

Preheat the oven to 200ºC. Butter a square pan. Spoon out leftovers into a mixing bowl and add the beaten eggs with all the cheese toss around until it is completely combined. Season with sea salt and pepper.

Transfer the mixture to the prepared pan. Smooth the top so it’s even and sprinkle the reserved, tear pieces cheese and chilli flakes over the top.

Bake for 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges. Turn on the broiler and brown the top slightly. Remove from oven and let rest about 10 minutes. Serve while still warm, in square slices with Perino cherries.

Note: Oven temperature vary, you might need less time or more. You may make it your main meals. You may use any vegetables or cheese you like. You may serve with salads or roasted vegetables as side. It’s a great idea for taking it to a picnic; cut into square fingers food and you can eat in room temperature.

https://helenscchin.com/2018/02/24/chorizo-and-vegetables-spaghetti-cake/

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