Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
1 hour
COOKING TIME
45 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 100ml crème fraiche
- 3 tbsp chopped chives (approx. 1/2 a supermarket bunch)
- 1/2 garlic clove, grated
- A few grinds of black pepper
- Pinch of salt
- Pepper flakes / chilli flakes / hot paprika (not smoked) / tabasco sauce: to taste - for a bit of gentle heat
- 2 cups corn, preferably freshly cut from a cob (approx. 2 medium cobs)
- 50ml Brindisa Arbequina olive oil
IN STOCK - 3 Enebral organic chorizos
- 1/4 cup celery, small dice
- 1/4 cup carrot, small dice
- 1/2 cup potato, small dice
- 1/2 cup piquillo peppers strips, coarsely chopped
IN STOCK - 750ml vegetable stock
- 1 x 315g jar Brindisa Fritada (pepper and tomato) sauce
IN STOCK METHOD
- Heat the oven to 200°C; line a roasting tray with foil.
- Whisk together the crème fraiche, chives, garlic, black pepper, salt and pepper flakes, and put to one side.
- Toss the corn in 30ml of the olive oil to coat; spread the corn in a single layer on the roasting tray; roast until the edges of some of the kernals have turned golden brown (approx. 10-15 minutes); remove from the oven and put to one side.
- Heat 5ml of the olive oil in a casserole dish; gently fry the whole chorizos, until just cooked but still juicy, browning well on all sides; remove the chorizos from the dish and put to one side; pour off almost all the chorizo fat.
- Add the remaining 15ml olive oil to the casserole and sauté the celery, carrot, potato, and pepper strips over a medium heat for 5 minutes.
- Add the corn, stock and fritada to the casserole and simmer the chowder until the vegetables are cooked but still have a good texture - usually about 20 minutes; check for salt.
- Cut the chorizos into thin slices and add to the casserole, then stir in the crème fraiche mixture.
- Simmer for a further 5 minutes and serve.
ingredients
- 100ml crème fraiche
- 3 tbsp chopped chives (approx. 1/2 a supermarket bunch)
- 1/2 garlic clove, grated
- A few grinds of black pepper
- Pinch of salt
- Pepper flakes / chilli flakes / hot paprika (not smoked) / tabasco sauce: to taste - for a bit of gentle heat
- 2 cups corn, preferably freshly cut from a cob (approx. 2 medium cobs)
- 50ml Brindisa Arbequina olive oil
IN STOCK - 3 Enebral organic chorizos
- 1/4 cup celery, small dice
- 1/4 cup carrot, small dice
- 1/2 cup potato, small dice
- 1/2 cup piquillo peppers strips, coarsely chopped
IN STOCK - 750ml vegetable stock
- 1 x 315g jar Brindisa Fritada (pepper and tomato) sauce
IN STOCK 
