treat-day-tomato-chorizo-and-moz-808fe27b.pdf

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Treat Day Tomato, Chorizo and Mozzarella Orzo
This dish uses orzo, a rice shaped pasta ideal for risotto-style dishes.
Combined with creamy mozzarella and succulent cherry tomatoes…
what more could you want? Our orzo is made by Delverde who
use mineral water from the mountains in their pasta, which in our
opinion creates something really quite special.
30 mins
2 of your
5 a day
Onion (1)
Garlic Clove (2)
Cherry Tomatoes
(1 punnet)
Thyme (1/2 bunch)
Tomato Purée
(1 tbsp)
Chorizo (1 pack)
Orzo (180g)
Water (400ml)
Vegetable Stock Pot
(1/2)
Mozzarella Cheese
(1 ball)
Parmesan Cheese
(20g)
Baby Spinach (1 bag)
2 PEOPLE INGREDIENTS
•
Onion, chopped
•
Garlic Clove, chopped
•
Cherry Tomatoes, halved
•
Thyme
•
Tomato Purée
•
Chorizo
1
2
1 punnet
1/2 bunch
1 tbsp
1 pack
•
Orzo
•
Water
•
Vegetable Stock Pot
•
Mozzarella Cheese
•
Parmesan Cheese
•
Baby Spinach
180g
400ml
1/2
1 ball
20g
1 bag
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Despite its rice shape, orzo is not made
from rice but of hard wheat semolina -
just like pasta!
Allergens:
Celery, Sulphites, Gluten, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
788 kcal / 3309 kJ
156 kcal / 654 kJ
Fat
34 g
7g
Sat. Fat
18 g
4g
Carbohydrate
76 g
15 g
Sugars
11 g
2g
Protein
43 g
9g
Salt
4g
1g
Vegetable Stock Pot Ingredients:
Water, Salt, Yeast
Extract, Glucose Syrup, Carrot Juice [7%], Dried Onion
[4%], Sugar, Garlic Powder (contains
Sulphites),
Stabiliser [Tara Gum],
Celery
Salt,
Celery
Powder,
Carrot, Parsley, Ground Turmeric, Ground White Pepper.
1
peel and chop into roughly 2cm pieces. Peel and chop the
garlic.
Cut the
cherry
tomatoes
in half. Pull the leaves off the
thyme
stalks using your finger and thumb.
1
Preheat your oven to 200 degrees. Cut the
onion
in half through the root,
garlic,
a pinch of
salt
and a good grind of
black pepper.
Cook for 5 mins until soft.
Tip:
If your onion starts to colour, turn the heat down.
While your onion is cooking,
boil the
water
(amount specified in the ingredient list) in your kettle.
2
Put a large frying pan on medium heat with a splash of
oil
and add your
onion,
5
of
salt,
a good grind of
black pepper
and a pinch of
sugar
(if you have some). Roast
in your oven on the top shelf for 10 mins. When the 10 mins are up, take them out of
your oven and put to the side for later.
3
Meanwhile, pop your
cherry tomatoes
onto a baking tray, sprinkle with a pinch
4
When your onion is soft add your
thyme leaves, tomato purée
and
chorizo
to
5
Add the
orzo
to the pan and stir, so it gets a good coating of
oil
and
tomato
the pan. Give everything a good stir and cook for another 2 mins.
7
purée,
then add your
boiling water
and the
vegetable stock pot.
Stir gently to
combine and dissolve your stock pot and slowly bubble away for 8-9 mins, until
the liquid has been absorbed and your
orzo
is ‘al dente’ (i.e. there is just a hint of
firmness left in the middle).
Tip:
Al dente’ simply means the pasta is cooked through
but has a tiny bit of firmness left in the middle. Make sure you stir a few times to ensure
the
orzo
does not stick to the bottom of the pan.
Tip:
f the liquid is all absorbed before
the pasta is cooked, simply add another splash of water and continue cooking until
the pasta is done.
7
grate the
parmesan.
6
While your
orzo
is cooking, roughly tear the
mozzarella
into small pieces and
7
When your
orzo
is cooked, take the pan off the heat, add your
mozzarella,
half
8
Serve your
orzo
in bowls with the rest of your
parmesan
sprinkled on top…
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of your
parmesan
and your roasted
cherry tomatoes
and stir everything together.
Pop the
spinach
on top and put a lid on for 3 mins to allow your
spinach
to steam,
then stir that in too.
enjoy!

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