Yorkshire Chorizo Getting Limelight! Back

  • Chris Wildman, the producer of our fabulous Handmade Yorkshire Chorizo has been a busy boy over the past few weeks! Not only has he had to keep with the demand of supplying Class One, he has been popping up on TV left, right and centre! First he was a guest on Channel 4's Secret Supper Club.

    His Chorizo was quoted by the host, Olly Smith, as having "the best texture he had ever tasted in a chorizo!" Chris's product was then chosen as the primary ingredient in a signature dish for the supper. Following that, Chris and his Chorizo were then featured on One Man & his Campervan on BBC 2, presented by Martin Dorey.

    Congratulations to Chris, his belief and pride in his product are finally beginning to receive the recognition they deserve and we are proud to be a part of that. We have included a fantastic Yorkshire Chorizo recipe in this week's newsletter to offer an idea of what can be done with it. Give it a go, e-mail us a photo of your finished dish and we will feature it on our web site and in next weeks Newsletter!!
  • Yorkshire Chorizo, Bacon and Chickpea soup

    This wonderful soup can offer something really different this weekend on the specials board. It is relatively cheap to produce, is quick and easy to prepare and is bursting with flavour and colour so why not give it a go?!

    2 tbsp olive oil
    1 whole Yorkshire Chorizo, finely diced
    2 thick slices of bacon finely diced
    1 onion, finely chopped
    2 celery stalks, finely chopped
    2 cloves garlic, finely chopped
    1 x 410g tin chickpeas
    1 x 400g tin chopped tomatoes (or good ripe fresh tomatoes)
    1 litre chicken stock
    Salt and pepper
    450g baby spinach leaves (chopped)

  • Method

    + Place the olive oil in a large saucepan on the heat and add the diced chorizo and bacon. Cook for a minute or two until the chorizo colours the oil then add the chopped onion, celery and garlic. Cook gently with the lid on until the onion is completely cooked, about 10-15 minutes.

    + Add the spinach, chickpeas, tomatoes and the chicken stock, bring back to the boil and simmer for about 40 minutes.

    + If you prefer a creamier consistency you can blitz half of the soup in a food processor at this point and then add it back to the pan.

    + Taste for seasoning, add salt and pepper if necessary.

    + Serve (great with a few parmesan shavings on top)

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