CHORIZO & BEAN DIP

The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.

Prep 00:10

Cook 00:20

Serves good for sharing 

Super Easy 

Ingredients 

200g chorizo, skin removed, broken into small chunks 

1 brown onion, diced 

2 tsp ground cumin 

2 tsp ground coriander 

2 tsp smoked paprika 

1 tsp chilli powder 

2 400g tins black beans, drained and rinsed  

1 can beer 

1 x 454g jar Desert Pepper Chile con Queso

1/2 cup shredded tasty cheese 

Corn chips to serve

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Method

Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned. 

Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.  

Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese 

Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ

MEXICAN MEATBALL SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil, plus extra to serve

1 onion, finely chopped

1 capsicum, cored and finely chopped

1 clove garlic, crushed

2 tsp dried oregano

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

400g can finely chopped tomatoes

200g mung bean sprouts

500ml (2 cups) beef stock

Juice of 1 lime

Corn chips, to serve (optional)

MEATBALLS

500g beef mince

250g fresh chorizo, skins removed

½ cup firmly packed mint leaves, finely chopped, plus extra to serve

¾ cup (60g) breadcrumbs

2 garlic cloves, crushed

1 tsp smoked paprika

2 tbs olive oil

PUTTING IT ALL TOGETHER: 

For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.

For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.

Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

GREEN RICE W/ PRAWNS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green bullhorn peppers (substitute green capsicum), halved, seeded

2 jalapeño chillies, halved lengthways, seeds removed

1/3 cup (80ml) olive oil

2 spring onions, finely chopped

2 garlic cloves, crushed

½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve

1 tsp ground cumin

1 tsp ground coriander

1½ cups (270g) long-grain white rice, rinsed

2 cups (500ml) chicken stock

1 (around 120g) cured chorizo, thinly sliced

1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife

400g uncooked prawns, peeled, halved

Juice of 1 lime, plus wedges to serve

TO SERVE

Sliced cucumber

Coriander

PUTTING IT ALL TOGETHER: 

Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.

Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.

Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.

Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

CHORIZO & CHICKPEA PARPADELLE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g pappardelle

100ml extra virgin olive oil

6 fresh chorizos (400g), casings removed

¾ cup (180ml) dry white wine

400g can chickpeas, rinsed and drained

1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped

½ tsp smoked paprika

Juice of 1 lemon

1 cup coarsely chopped flat-leaf parsley

Finely grated pecorino, to serve

PUTTING IT ALL TOGETHER: 

1.  Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.

2. Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes. Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.

3. Serve topped with pecorino.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MAKE PASTA FASTA WITH THESE QUICK DISHES