Chorizo del Consorcio

Chorizo del Consorcio is certified with a quality seal, which means the product is made using 100% Spanish premium quality ingredients.

It certifies monitoring of the product piece by piece, creating a distinctive brand.

Chorizo del Consorcio gives a unique aroma, which comes from a combination of ingredients such as garlic, pepper, cumin, bay leaves, thyme, onion, paprika and oregano. Producers are pedantic about getting the ingredient balance just right.

Look out for the Consorcio del Chorizo Español label when making your next chorizo purchase.

Spanish Chorizo and Roast Cod with Capers and Tomatoes

Fish tastes SO good when it’s cooked with Spanish chorizo – the flavours marry perfectly. Try this simple recipe to see for yourself!

Serves 4

Preparation 10 minutes

Cooking 15 minutes

4 cod loin fillets (weighing about 150g each)

150g Spanish Chorizo del Consorcio, sliced

3tbsp Spanish olive oil

8 slices French bread or ciabatta

1 large garlic clove, sliced in half

16-20 cherry tomatoes on the vine

2tbsp capers, drained

Fresh green vegetables, to serve

2tbsp chopped fresh flat leaf parsley

Salt and freshly ground black pepper

1 Preheat the oven to 180°C, fan oven 160°C, Gas mark 4.

2 Sprinkle 1tbsp olive oil into a roasting tin and add the cod fillets, turning to coat. Scatter the chorizo slices on top. Season with a little salt and black pepper and roast for 3-4 minutes. Meanwhile, arrange the slices of French bread or ciabatta on a baking sheet and rub with the cut surfaces of the garlic clove. Drizzle with the remaining olive oil.

3 Arrange the vine tomatoes on top of the fish and add the capers. Roast for 9-10 more minutes. At the same time, bake the bread slices to crisp and brown them. Cook the vegetables in lightly salted boiling water for 4-5 minutes.

4 Scatter the chopped parsley over the fish and serve with the garlic bruschetta and vegetables.

Cook’s tip: Use any white fish you like, such as hake, haddock or halibut.

Spanish Chorizo and Scramble Eggs Brunch

Perfect for a tasty brunch, breakfast or lunch, Spanish chorizo adds a spicy hit to scrambled eggs.

Serves 2

Preparation time: 10 minutes

Cooking time: 6-7 minutes

80g Spanish Chorizo del Consorcio, sliced

1 small red pepper, deseeded and chopped

½ small red onion, finely chopped

Generous handful of young spinach

2 slices sourdough bread

1tbsp olive oil

4 eggs, beaten

3tbsp milk

Freshly ground black pepper

Salsa:

3tbsp chopped fresh coriander

½ small red onion, finely chopped

Juice ½ lime

2tsp finely sliced red chilli

Lime wedges and coriander sprigs

1 Make the salsa by mixing together the coriander, onion, lime juice and chilli.

2 Cook the chorizo with the pepper and red onion in a non-stick frying pan over a medium heat for 3-4 minutes, without adding extra oil. Add the spinach and stir until wilted.

3 Sprinkle one side of the sourdough slices with a little olive oil, then grill or char-grill until lightly browned.

4 Beat the eggs and milk together and add to the chorizo mixture. Season with black pepper. Cook, stirring, until lightly set – about 1-2 minutes. Serve on the toast with the salsa, garnished with lime wedges and coriander sprigs.

Cook’s tip: When time is short, make a really simple version with Spanish chorizo cooked with eggs and a splash of milk.

Spanish Chorizo and Mushroom Sausage Rolls

So delicious! (You might want more than one!)

Makes 12

Preparation 20 minutes

Cooking 20 minutes

100g Spanish Chorizo del Consorcio, finely chopped

1 red onion, finely chopped

2 celery sticks, finely chopped

500g mushrooms, finely chopped

2tbsp finely chopped fresh parsley

1tbsp fresh thyme leaves

50g dried breadcrumbs (Panko)

1 egg, beaten with 1tbsp water

Salt and freshly ground black pepper

500g pack ready-to-roll puff pastry

A little flour, for dusting

1 Put the chorizo into a large frying pan and fry gently for 2-3 minutes until the fat runs. Add the onion and celery and cook over a medium heat for about 6-8 minutes, stirring often.

2 Add the mushrooms and cook for a further 4-5 minutes, stirring often. Remove from the heat and stir in the parsley, thyme and breadcrumbs. Mix in 2tbsp of the beaten egg. Season with salt and pepper and leave to cool.

3 Preheat the oven to 210°C, fan oven 190°C, Gas Mark 6. Line 2 baking sheets with greaseproof paper.

4 Roll out the pastry on a lightly floured surface into a rectangle measuring 28cm x 40cm, trimming the edges to neaten. Cut into 2 strips measuring 14cm x 20cm. Divide the filling into two, and roll each portion into 2 long sausage shapes to fit the length of the pastry strips. Brush the edge of the pastry with beaten egg, then fold over to encase the filling. Use a sharp knife to cut into individual sausage rolls.

5 Arrange the sausage rolls on the baking sheets and brush with the remaining beaten egg. Bake for 15-20 minutes until risen and golden brown. Serve hot or cold.

Cook’s tip: Use ready-rolled puff pastry sheets if you prefer.