Recipes

Chorizo, orange and almond stuffing

Paul Flynn's face
Paul Flynn
Sat Dec 14 2019 - 05:55
Serves: 6
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 227g butter
  • 2 medium onions, peeled and finely chopped
  • 150g chorizo, finely diced (you can use the already sliced, very handy)
  • 400g breadcrumbs
  • 100g raisins, plumped by soaking in boiling water for 20 minutes
  • 100g toasted flaked almonds
  • Zest of one orange
  • Handful parsley, finely chopped
  • Salt and pepper
  •  

1 Melt the butter.

2 Add the onions to the butter and cook slowly for 20 minutes until the onions are soft and translucent.

3 Add the chorizo and cook for a further five minutes, until the oil runs free.

4 Remove from the heat, add the breadcrumbs, strained raisins, almonds, orange zest and parsley.

5 Season with salt and pepper.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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