Beer Mustard Chorizo Kale bake
Beer Mustard Chorizo Kale bake

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beer mustard chorizo kale bake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Beer Mustard Chorizo Kale bake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Beer Mustard Chorizo Kale bake is something that I’ve loved my entire life. They’re fine and they look wonderful.

This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. If the seeds soak up the beer too quickly. Heat the oil in a medium frying pan, and add the chorizo and onion.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have beer mustard chorizo kale bake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Beer Mustard Chorizo Kale bake:
  1. Take 6 Chorizo sausages
  2. Prepare 6 tbsp Austrian Beer Mustard
  3. Prepare 2 head Garlic diced
  4. Make ready 8 oz kale
  5. Get 1 can Green beans
  6. Take 1 can White kidney beans
  7. Take 2 tsp cooking wine
  8. Get 2 tbsp olive oil
  9. Take 4 stick Green onions, diced
  10. Take 1 1/2 cup Beef Stock
  11. Make ready 1 packages mashed potatoes
  12. Get 1 1/2 cup mozzarella cheese
  13. Make ready 1 can White potatoes
  14. Take 1 can peas

Serving some crisp smoky chorizo with these kale, bacon and potato cakes upgrades them to proper meal status. Try for a quick brunch or supper topped with Cover (with a lid or baking sheet) and cook until the kale wilts. Take the lid off and add a knob of butter, fry to evaporate any liquid, then add this. For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl.

Instructions to make Beer Mustard Chorizo Kale bake:
  1. Preheat oven to 400°F. Remove casing from sausages and cook over medium heat.
  2. After cooked, reduce heat to low and stir in Beer Mustard. Mix well to coat.
  3. In separate pan, heat oil over medium heat. Add garlic and green onions and cook until garlic is soft.
  4. Add kale and beef stock to onion & garlic. Turn heat to medium-high heat for 1 minute.
  5. Reduce heat to low and add cooking wine and cover. Simmer for 5 minutes.
  6. Combine sausage and kale mixtures into large mixing bowl with the mashed potatoes, peas, green beans, and kidney beans.
  7. Pour contents into large glass casserole dish. Top with mozzarella cheese. Place potatoes on top and brush with beer mustard.
  8. Cook in oven for 10-15 minutes.

Stir in the beer, honey and eggs. Insert wooden skewers into the sausages, and then dip completely into. This bean, chorizo and kale stew, or 'big soup', as I like to call it, is one of my favourite dishes; tasty and uncomplicated - definitely my kind of cooking! I ring the changes, using different greens through the seasons. In late summer and early autumn, I'll swap dried or tinned beans for the fresh borlotti we.

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