Chorizo crust.

[Bedlam]

Chorizo Crust
4 servings
Ingredients
equal amounts of each ingredient can be adjusted up easily
85gms chorizo
85gms butter
85gms breadcrumbs


Preparation:
Roughly chop chorizo and place in Thermomix bowl with butter and breadcrumbs.
Process speed 6/7 for 20 secs. May need to push down and mix again. Should be like a dough.
Place between 2 sheets of baking paper and roll out to a square about 4mm thick.
Place in the freezer for at least 1hour (Can be kept in the freezer for up to 2 weeks.
When required cut desired size from sheet, peel off one side place as required and the peel off the other.  Try to do this reasonably quickly.
This can be used on top of fish or steamed chicken.
 
This was made with Myriam from "Pari Gourmand" (I hope she wont mind me sharing) in Paris.  We had it on baked fish - white fillets baked in the oven for 8min. It was served with potatoes and
 
Red Pepper sauce
1 Red Pepper
60 gms Chorizo
1 cup cream
1 Tablespoon Olive Oil

Chop Chorizo and red pepper.
Heat Olive oil in a small saucepan cook Chorizo and pepper gentley for about 15 minutes
Add Cream
Bring to the boil and blend

Sorry everyone I haven't cooked this since being home but wanted to share, so any adjustment please advise.

I have a photo but need a daughter to help get it on.

I think this is a wonderful easy versatile idea, hope someone agrees and enjoys.

[fundj&e]

like 

[CreamPuff63]

looks interesting Bedlam, can't wait for your DD to put up the photo 

[judydawn]

Me either - hope it's soon Denise.

[Cornish Cream]

Oh yum,thanks

[Bedlam]

You have no idea how hard it is in this household with computers, I have decided today I am going to get a laptop and use it for personal use only. I am so frustrated. I took some photos of my kitchen as well and downloaded photo bucket and ...... I have just had enough.agh.
So please don't hold your breathe waiting for a photo

[Bedlam]

Judy, I thought I would be clever and email my photo to you last night, that even bounced as was too big. I just have to laugh, seems me and photos aren't meant to be.

[judydawn]

Denise, did you try and reduce the size of it as per this posting.

Here's Chelsea's explanation of how to reduce the size of your photos.

"I open the folder where the photo is currently saved (can even be your camera folder).
I right click on the photo and a menu appears.
I click on the "open with" option.
I then click on the "paint" option and it will open in the paint program (don't worry if it is huge).
I then click on the "image" menu at the top.
I click on the stretch and skew option in the image menu.
In stretch and skew I change the stretch settings to 25% and 25% (and leave the other settings).
I then click on the file menu and click on the "save as" option.
I type a new name for my smaller sized photo.
I find the folder where I want to save my resized photo in the drop down menu (I use "my pictures" folder)
I click on save and then close the paint program.
The smaller sized photo will be saved in the folder I selected and will open in almost every application (not just paint).

It sounds complicated but that's just because I have put in all of the steps (I hope). Hope this helps. " 
 

[Bedlam]

Thanks Judy, you are fantastic.

[judydawn]

It came through pretty small Denise, I have increased it slightly so let's see how we go.

Oops, I didn't notice you had already posted it yourself, mine can be made bigger than yours though so perhaps I'll leave it here.

[judydawn]

With this topping, do I take it that you place it on top of fish which is uncooked or if using on top of chicken, chicken which has been cooked, then place it under the grill to brown.?

[Bedlam]

Yes Judy ,steam you chicken and then grill, I intend to try this as it was her suggestion but because fish is quick to cook you bake it with the crust on. Tasted yummy

[cookie1]

What a brilliant idea. Great way to jazz up plain fish or chicken.