Chorizo
and
Vegetable
Orzo
Verrine
Serves 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Ingredients
50g (2oz) orzo pasta
50g (2oz) sun ripened tomatoes in oil
15ml (1 tbsp) olive oil
75g (3oz) chorizo sausage, halved lengthways and sliced
1 small red onion, sliced
50g (2oz) marinated and pitted black olives, halved
30ml (2 tbsp) good ready-made pesto sauce
sea salt and freshly ground black pepper
75g (2oz) feta cheese, crumbled
small basil leaves, to garnish
Method
1. Cook the orzo in a large pan of boiling water following packet
instructions, until al dente. Drain and refresh under cold water.
2. Meanwhile drain the tomatoes, placing any of the oil in a frying
pan. Halve the tomatoes and set aside. Add the olive oil to the pan,
heat until hot and cook the chorizo and onions for 12-15 minutes, over
a medium heat, stirring occasionally until caramelised. Stir in the
orzo, tomatoes, olives, pesto and seasoning. Heat through.
3. Divide the mixture between the verrines and scatter over the feta
cheese. Garnish with basil leaves and serve.
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