Chouriço Paté (Chorizo)

[Brooke]

[Name of Recipe: Chouriço Paté
Number of People: 6
Ingredients:

200g chouriço
100g butter
50g onion
1 clove of garlic


Preparation:

Take the skin off the chouriço, then a place in bowl and mince for a few secs on turbo. Take the chouriço out and place to one side. Add the onion an garlic and chop on speed 5 for a few secs. Then add the butter and cook for 1 minute temp 50º, speed 2. Then add the minced chouriço and mix on speed 6, until it all becomes into a paste.

Serve with little toasties or warmed up baguette bread. A great pate to impress your guests.  

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[Very Happy Jan]

Went searching for  few "different" things to take to a "pre" Australia Day party tomorrow and found this. Made it today as a trial and am very happy with how  it turned out.
I tweaked it a little by cooking the onion, garlic & butter on 90 for 2 mins then cooling the mixture before adding the chorizo back and blitzing into a paste. My Chorizo are very spicy (yum) and 2 only weighed 150gm but went with that anyway. The flavour was very nice today but I think they  will have really developed by tomorrow.
Thanks for posting this Brooke

[Thermomixer]

Thanks VHJ  Don't think Brooke will see - they haven't been active since 1 Sep 2008 

[judydawn]

I must have missed this one - then again I don't eat chorizo (have never even tried it) so maybe I just flicked over it.  Be interested to hear what your fellow party goers think of it VHJ.

[cookie1]

VHJ so glad you tried this. I don't remember seeing it. I love chorizo. What a pity Brooke hasn't kept in touch.

[trudy]

Glad you tried this and liked it.  I have some chorizo in the fridge from making paella so will give it a try.

[Very Happy Jan]

  Be interested to hear what your fellow party goers think of it VHJ.

Well they all loved it. Many people refused it at first because like me, they can't bring themselves to eat liver but when I explained what was in it they all had a taste then kept coming back for more. I brought home a bowl that was scraped clean. 

[trudy]

Hi Jan,  I always thought that Chorizo is made from a mixture of pork, beef, chilli and paprika.  So you can rest easy no liver.

[katesjoy]

  am glad you posted Trudy - was just wondering what the heck chorizo was.  Have obviously led a very sheltered life.

[Very Happy Jan]

Hi Jan,  I always thought that Chorizo is made from a mixture of pork, beef, chilli and paprika.  So you can rest easy no liver

You are absolutely correct trudy and that is why some elected to try it after I explained what was in it. Just can't get past the boogy-man liver. Carry over from my childhood when we were made to eat offal. YUK

[cookie1]

I agree withyou VHJ. I detest liver and kidney. It will just not stay down in my stomach. At boarding school I was told "I must eat it." I warned of the consequences but was told eat it! It only happened the once. We had it a lot when I was growing up but Mum and Dad never forced me to eat it-but I did have to taste it every time we had it. Not sure if it's the texture or taste.

[Thermomixer]

LOL - MrsT is Ok with small amounts of liver - but gags at some of my delightful dishes.  Thanks for bumping VHJ

Chouriço is the Portuguese equivalent of the Spanish Chorizo - which you have probably seen.

[Nikkit]

Ok, this one is ages old, but loved the look of it and so made it the other day and took away with me for the weekend. Always good to test new (old) recipes on unsuspecting people I don't know! Always get feedback from people just by looking at them - and it was all good as the pate lasted barely 5 minutes!

Good, really good. I had a cheap and pretty tasteless chorizo from Woolies, so have to hunt down a better one with either smoky paprika or a hit of chilli. So go for a good chorizo with plenty of flavour.

I kept it pretty rustic too, didn't blend it fine like the recipe said, mine ended up chunky-ish. You could see bits of the onion in it. I used a red onion in mine to give it colour.

Sorry no photo 

[cookie1]

It's good for old recipes to have a bump as people tend to forget about them. Well I do anyway.

[maddy]

The spelling of this threw me...no clue it was chorizo until I read recipe.
Have made it and will fridge it until tomorrow.
I was really unsure as to cook the chorizo or not, as packet said cook before consuming....so once minced, I cooked it for 2 minutes, and left in jug to cool down.