Here's how to cook chorizo really simply, for a super delicious finish!
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00:00My name's Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to be doing
00:03chorizo picante with citrus yogurt, baby gem and fresh English peas.
00:10Firstly I'm going to start quarter the baby gem
00:14and we're going to take off the end, remove the outer leaves.
00:19Like I said we're going to cut it into quarters, making sure that the stem in
00:23the bottom is still there, that holds it all together while we cook it.
00:30Next we're going to do the citrus yogurt.
00:35This is involving high fat content Greek yogurt, orange, lemon, lime, zest and juice.
00:43You don't need a whole lime zest for each or lemon zest.
01:00Then we use the piece of the fruit, take some juice, squeeze it in.
01:11A piece of lemon and a piece of lime.
01:34And lastly season with a bit of salt and pepper.
01:38Give it a mix.
01:47And lastly you need to split the chorizo lengthways.
01:54This is chorizo picante which means it's quite hot and spicy but it's also a cooking chorizo
02:03which means it's quite meaty and it's got a really lovely texture.
02:08Okay so the final step here is to actually cook the chorizo and the baby gem.
02:14So what we're going to do is we're going to cook it on a griddle pan,
02:16heat it up on a high heat until it's smoking and then we're going to char grill the chorizo
02:21for about three or four minutes on each side until it's nice and nice and golden brown
02:26and then once you flip it over the first time then we're going to add the baby
02:29gem and cook the baby gem in the chorizo oil. So I'm going to add the chorizo in now.
02:38So the chorizo are about ready now, should be nicely bar marked on the outside.
02:55And at this stage now this is when we're going to add the baby gem lettuce.
03:00And that is going to nicely cook in the chorizo oil so we don't need to add any oil to it.
03:07And again we just want to cook these on a quite an intense heat
03:13to finish off the cooking process.
03:22Once we get to this stage we're ready to plate up. We're going to start off first with the
03:26citrus yoghurt in the centre of the plate and use the back of the spoon to spread.
03:36And then on top of that I'm going to add my peas that I previously blanched in
03:41boiling water and refreshed in iced water. We're going to serve them cold.
03:46Then our grilled baby gem that we've grilled in the chorizo oil in the same pan.
03:53And the star of the show, the grilled chorizo.
04:04And just to finish off I've got some fennel tops.
04:12And a little bit of lemon juice to finish off.
04:22And some extra virgin olive oil.
04:28There it is, grilled chorizo, baby gem, peas and citrus yoghurt.