In honour of National Bread Week (11th – 17th of September ) – I am so happy to be sharing a number of my favourite recipes that use bread as a main ingredient with you. Any chance to show case local goodness, and I am well up for it. Especially if it embraces local traditions too! This recipe for chorizo and cheese sourdough stuffing does just that.
Sourdough bread is a thing of beauty.
And I don’t just mean in a hipster ‘I love expensive bread’ kinda way… But a thing of beauty due to the time and skill levels required to produce such a thing.
There are so many variables that affect a good sourdough bread, from the kind of flour, to the amount it is handled, to the weather on the day. This is what makes my local sourdough baker my hero. Honest to goodness – a week without a delivery from Ken of Go Yeast is a sad week indeed…
That’s not to say you too can’t master the art of the sourdough. Ken tells me he will gift me a sourdough starter of my own… But that’s a story for another day!
Hands up who loves chorizo?
I have used Ispini Irish Charcuterie Chorizo in this recipe. Jonny & Janice’s cured meats are a regular fixture in my day job – and an almost constant in my home. There chorizo recently won 2*’s in The Great Taste Awards & the 3* Bresaola was awarded Charcuterie Product of the Year. Not a bad achievement for a company that has been in existence for under a year! It’s great to have such a high quality of charcuterie available so close to my home.
Hands up who loves sourdough bread?
You do – Don’t you? If you don’t, you need to try Ken’s.
Did I tell you sourdough bread doesn’t go mouldy like that sliced loaf you’ve forgotten about in the bread bin? Sourdough bread dries out. That means it always has a use. Be that toast, or bread crumbs. It’s never time to throw it away. #reducereuserecycle
Hands up who loves cheese?
Ah… Cheese. You glorious little devil you. How does one ever choose a favourite? I have favourites for different occasions. And for dishes like this – and any form of risotto / pasta – it’s currently Cáis Na Tíre. Cáis Na Tíre is beautiful 6 month aged sheep milk cheese, which to me resembles a dreamy mix of parmesan & manchego. Rich, toasty and caramel notes – making it the perfect grating cheese. But also sweet enough for an interesting hard cheese on your cheese board.
If you are hanging around these parts, then I am pretty certain you have been waving your arm up in the air for a while now… And if that’s the case I have a treat in store for you today!
Chorizo and Cheese Sourdough Stuffing
Not really stuffing. As you wouldn’t really stuff anything with it. And it’s practically a meal in itself… Or it is in my house anyway. Comfort food at it’s finest! This chorizo and cheese sourdough stuffing make an awesome side to a big roast dinner too. It may well be on my Christmas ( sorry, too early? ) dinner list already!
Laura Anne Bradley
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 350g of Sourdough Bread - Cut into cubes of roughly one inch
- 2tbsp Melted Butter
- 90g Butter
- 2tbsp Cais Na Tire - Grated ( or other hard cheese )
- 3 Medium Leeks - Roughly cut into rings
- 100g Chorizo - finely cut
- 2 Local Apples - cored & cubed
- 200mls Vegetable Stock
- 2 Medium Free Range Eggs
- Preheat oven to 180c
- Pop sourdough cubes into a large bowl w/ the 4tbsp of melted butter. Toss to coat
- Spread the sourdough cubes over 2/3 baking trays, and sprinkle with Cais Na Tire
- Bake sourdough cubes in the oven for approx 15mins, or until lightly browned
- Once done, remove from oven and return to bowl.
- Leave oven on at 180c
- Meanwhile - Melt the 90g of butter in a deep frying pan, or oven proof dish - before adding the leeks
- Fry gently for around 10mins until softened
- Add chorizo & apples & fry on a high heat for approx 3mins or until the chorizo releases its oils
- Removed from the heat and add in the sourdough cubes.
- In a seperate bowl, whisk the stock with the eggs and pour over the sourdough cubes mix; mix thoroughly
- Cover and bake for 15 minutes. Uncover, sprinkle with cheese and bake until crisp, about 15 minutes
- Serve straight away!
What are your favourite things to whip up including bread? I have two more coming very soon!