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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my chorizo and veg bake with little potato crispies 😋. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

My Chorizo and Veg Bake with Little Potato Crispies 😋 is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. My Chorizo and Veg Bake with Little Potato Crispies 😋 is something that I have loved my whole life. They are nice and they look fantastic.

Peel your potatoes, then roughly chop all the veg into similarly sized chunks, but leave the cherry tomatoes whole. Drizzle a little oil into your tray to avoid food sticking, and add the garlic. Add the veg and chorizo, and toss all in the oil.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my chorizo and veg bake with little potato crispies 😋 using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make My Chorizo and Veg Bake with Little Potato Crispies 😋:

1. Get 3 medium potatoes
2. Make ready 2 medium carrot, chopped down the center then cut in chunks
3. Make ready 1 Courgette
4. Get 1/4 medium Onion chopped small
5. Take 1 handful Broad Beans
6. Prepare 2 medium Parsnips, cut into chunks like carrot
7. Make ready 1 handful sweet peas
8. Get 1 Veg stock cube or bouillon
9. Make ready 1/2 cup boiled water
10. Get 170 grams Chorizo Sausage
11. Get 1 tbsp Virgin Olive Oil
12. Make ready 1/2 cup veg oil or olive oil

Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives. The potatoes take way too long to cook, which leaves the chorizo rubbery.

Steps to make My Chorizo and Veg Bake with Little Potato Crispies 😋:

1. Start part boiling the potatoes, when they come to the boil turn down the heat to medium and boil for 5 minutes. Then let cold water run on them so they don't still cook inside. You need them firm. Leave in cold water until you are ready to roast.
2. Cut carrots put in a steamer (or a quick boil in the saucepan) with broad beans, and parsnips cut up like carrots. Turn on steamer and when steam starts, just steam 5 mins then turn off and leave.
3. Chop up courgette in slices then halve. Chop up sweet peppers small and sweet peas
4. Add a veg stock cube or bouillon to the boiled water mix with a spoon, then pour it in the saucepan with the courgette mix is.
5. Bring to the boil and boil for 1 minute, stir once then take off heat and leave to soak in the veg flavour.
6. Cut up the potatoes into 1 1/2 inch pieces .
7. Slice the chorizo sausage ito small slices, peel off the little skin
8. In a small fry pan, add a little oil and fry the onions until they are soft. Add the paprika to the onions and stir then add the chorizo and fry for 1 minute then turn down and fry on low. Add another tablespoon of olive oil and simmer for five minutes.
9. Take the chorizo off the heat and cover and leave until ready.
10. Strain off the veg water and just leave draining.
11. Add the steam veg and boiled veg together in a greased roasting dish and set aside until later.
12. Add the potatoes in a roasting dish and pour the veg or olive oil all over the potatoes. Turn them and make sure they are all covered in oil. Preheat the oven on 200C or gas 8 and put potatoes in to roast.
13. After 10 mins of roasting turn the potatoes over so they are evenly browned. Add the dish with the veg on a lower shelf and cook for another 10 mins checking to make sure potatoes are not burning.
14. When the veg has roasted, take out and pour all the chorizo and onions (You may have to warm the chorizo and onions first) all over the veg along with the juice off the chorizo and onions. Heat up for 5 mins
15. When the veg comes out the oven, pour the chorizo and juice all over the veg.

The potatoes get wonderfully tender and saturated with the broth, and the chorizo really shines. I left half of the chorizo in full moons rather than half-moons for some texture diversity since I didn't use bacon or mushrooms. A blog about Indian Cuisine, Eggless Baking. Texture: The potatoes are tender and fluffy while the chorizo adds nice meatiness. Place the halved potatoes in a medium pot.

So that’s going to wrap it up with this special food my chorizo and veg bake with little potato crispies 😋 recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!