Beer Mustard Chorizo Kale bake
Beer Mustard Chorizo Kale bake

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beer mustard chorizo kale bake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The Best Cabbage Chorizo Recipes on Yummly This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. If the seeds soak up the beer too quickly.

Beer Mustard Chorizo Kale bake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Beer Mustard Chorizo Kale bake is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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. Get Chorizo sausages
  2. Make ready Austrian Beer Mustard
  3. Make ready Garlic diced
  4. Get kale
  5. Take Green beans
  6. Take White kidney beans
  7. Take cooking wine
  8. Make ready olive oil
  9. Prepare Green onions, diced
  10. Get Beef Stock
  11. Get mashed potatoes
  12. Prepare mozzarella cheese
  13. Take White potatoes
  14. Get peas

It tastes great, and uses up the remaining bit of mustard. 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.

Steps 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.

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. Stir in the beer, honey and eggs.

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