As my regular readers will know, I am a massive chorizo fan! I just love the smokey, rich flavour and the slightly crispy texture after it has been cooked. As I am such a fan of the stuff, I decided to do a bit of experimenting. For good measure, I decided to chuck some asparagus into the mix (as it is in season) and some extra mature cheddar (as it is another one of my favourite ingredients!). The below recipe came together as a result!
Memoirs of an Amateur Cook’s Chorizo, Asparagus and Cheddar “Cupcakes” (Gluten Free)
6 eggs
150g mature cheddar
6 asparagus spears
100g chorizo
salt and pepper
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Preheat the oven to 200 degrees.
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Crack the eggs into a bowl and whisk with salt and pepper.
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Peel the chorizo and cut into small chunks.
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Slice the asparagus keeping the small tips in tact.
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Cook the chorizo and asparagus (but not the tips) together in a small pan for a few minutes; no oil is needed in the pan as the chorizo will release enough of its own natural oils. Allow to cool.
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Grate the cheese.
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Using a slotted spoon, add the chorizo and asparagus to the egg. Chuck in the cheddar and mix.
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In a 12 hole cupcake tin, spray some frylight in each hole. Using a ladle, spoon the egg mixture into the holes until they are almost full. Top half of the egg wells with the asparagus tips.
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Bake in the oven for approximately 15 mins until the “cupcakes” are cooked through (tip: test with a skewer!).
I think this recipe would also work well with a bit of flour to thicken the cupcakes a bit if you want a dish that contains gluten.
As always, I just kind of throw things together when I’m in the kitchen so the above measurements are approximate! This is a recipe that can be very easily adapted. I think a British take on the “cupcakes” would taste great with local asparagus and British thick cut ham. A breakfast affair with mushrooms and bacon would also taste fab! They key is to experiment!!
These savory “cupcakes” are so easy, so quick and so adaptable. They can also be part of the perfect portable feast – an ideal dish for the upcoming picnic season.
12 thoughts on “Recipe: Chorizo, Asparagus and Cheddar “Cupcakes””
kris
Anything with chorizo is worth a try, and what a fabulous idea for a light snack or to be paired with a fresh salad. I love chorizo. Thanks for sharing this with us. 🙂
sarahsfoodieblog
You are most welcome 🙂
Ks Cooking In The Kitchen
These look amazing! I have it on my list of things to do – that is to make savoury cupcakes!
sarahsfoodieblog
So so easy and really tasty. Would def recommend giving them a try!
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Ks Cooking In The Kitchen
Well I did it! I made these this morning but only I used the leftovers that I had – pancetta and spinach. They were amazing! Thank you so much for sharing! I gave you credit in my blog – go see it Sarah 🙂 http://kscookinginthekitchen.wordpress.com/2012/04/21/pancetta-spinach-cupcakes/
sarahsfoodieblog
Glad they worked! Pancetta and spinach ounds like an awesome combination!
tanyamhudson
How yummy! I love chorizo (the hard Spanish kind you use here and the soft Mexican kind sold at the Carniceria down the street from my house). These “cupcakes” look awesome!
sarahsfoodieblog
Thank you 🙂
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