Archive for the ‘Chorizo’ Category

This is one of the best pasta dishes I have tried in ages!! I had some ingredients in my fridge that I wanted to use up and I stumbled across this recipe from a zaar member, who I had made recipes from before and enjoyed, so I knew I had to try it. It was so good my son could not keep from going on and on at how much he loved it. I made everything as stated except I browned whole breasts and added them at the cream stage to finish cooking through, sliced thickly and served over the top, just thought it made for a prettier presentation. If you want to read more reviews from this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


1 Tablespoon oil
1 Onion, diced fine
2 Garlic cloves, crushed
1 Small chorizo sausage, skinned, chopped
200g Skinless chicken thighs, fillets diced into bite sized pieces (I used whole breasts)
1/2 Cup dry white wine
1/2 Cup water
1 Teaspoon chicken stock powder
200ml Light cream
1 Teaspoon coarse grain mustard, heaped
1/4 Cup semi sun-dried tomato, chopped, I used smoked ones
1/4 Cup grated Parmesan cheese
Cracked black pepper to taste
10 Basil leaves, shredded


1. Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.

2 .Add the diced chicken and cook a further 5 minutes or until all changed colour.

3. Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.

4. Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.

5. Just before serving add the mustard, tomatoes, cheese black pepper to taste and the basil leaves.

6. Serve over your favourite pasta, garnish with tomatoes if desired

All photos taken by me unless otherwise stated.


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I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away. I am about to start posting more on the boards, so please check in from time to time I am so excited about these boards and once you read what I have to say, I can only hope you share the same enthusiasm.You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.


Olive oil
500g uncooked medium king prawns, shelled
2 Chorizo sausages, sliced thinly (300g in weight)
1 Large red onion, sliced finely (about 300g in weight)
2 Medium red capsicums, sliced finely (about 400g in weight)
2 Teaspoons paprika
1 Teaspoon tomato paste
1/2 Lemon, juice of
250g Asparagus, thin stemmed, trimmed
1 Green onion, sliced thinly
2 Tablespoons parsley, finely chopped
3 Tablespoons olive oil
2 Teaspoons honey
1 Teaspoon lemon juice
3 tablespoons red wine vinegar
1-2 Teaspoons sugar, depending on taste


1. Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.

2. In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min’s.

3. Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.

4. Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.

Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.

It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.

All photos taken by me unless otherwise stated.

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