Latest news with #chorizo
Telegraph
03-07-2025
- General
- Telegraph
Pressure-cooker chicken and chorizo risotto
This simple and fail-safe method uses the classic combination of chicken and chorizo for a flavoursome, creamy risotto. The texture may seem a little soft when the pressure is first released but the rice will quickly absorb any excess liquid. Plus 15 minutes press building time
News24
27-06-2025
- Lifestyle
- News24
Six recipes to fire up in your potjie pot this weekend
Supplied It's cold, it's the weekend, and nothing beats a good potjie bubbling over the coals while you wait with a drink in hand. Whether you're cooking for the crew or making sure Monday's sorted on the leftover front, these six recipes bring the heat and the comfort. Pair it with some warm homemade bread for the ultimate winter meal. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Lamb potjie with cheesy bacon dumplings The traditional lamb potjie is elevated with a comforting side of cheesy, smoky bacon dumplings, with corn folded in, to soak up all that meaty gravy. ER Lombard/YOU Spicy Spanish chorizo mussel pot This potjie pot is quick, easy, and packed with flavour. The chorizo brings the smoky heat, while the mussels bring the sea, its the perfect recipe for something fiery and comforting but fresh. This is a proper bowl of comfort. It's hearty, wholesome, and full of slow-cooked goodness. It makes a generous, thick, brothy batch, so you'll have leftovers to freeze for the next cold front. Creamy, indulgent, and made extra rich with a handful of biltong thrown in. It's a coastal-meets-Karoo twist that simply works. Chicken, chorizo and orzo potjie This pot wonder features smoky chorizo, tender braaied chicken, and orzo pasta that soaks every flavour. It is finished with lemon zest, herbs, and a drizzle of olive oil. Trinchado steak with charred onions Tender slices of steak, charred onions, and a bold, spicy sauce come together in a pot that delivers richness and depth. It's best served with crusty bread to mop it all up.
