Chicken recipes

Butternut soup with chorizo, chickpea and feta topping

10 minutes

Chicken breast

Stuffed chicken fillets with horseradish-creamed spinach

30 minutes

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Mussels and white beans with tomato and chorizo

25 minutes

Brunch recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Prawns and

Spicy prawn and chorizo with roasted sweet potato

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Mexican recipes

Mexican-style chorizo-and-seafood paella

1 hour

Beans recipes

Baked beans on toast with chorizo

10 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Cheat’s feijoada with pork shoulder

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus overnight soaking time

Cooking Time 3 hours

Ingredients

4 T extra virgin olive oil
2 kg smoked pork shoulder
1 large onion, roughly chopped
1 large leek, thinly sliced
1 stick celery, sliced
1 red chilli, finely chopped
80 g chorizo, diced
1 T cumin seeds, toasted
1 T smoked paprika
450 g black beans, soaked overnight and cooked for 30 minutes
1 litre chicken stock
25 g fresh oregano, roughly chopped
1 x 400 g can whole peeled tomatoes
2 T honey
25 g coriander, roughly chopped
basil, to garnish
red chilli, sliced, to garnish
green beans, steamed, for serving

For the creamy rocket hummus:

1 x 400 g can chickpeas, drained
25 g rocket, stalks removed
25 g Italian parsley
1 t ground cumin, toasted
1 clove garlic
1/4 cup water
sea salt and freshly ground black pepper, to taste
1 lemon, juiced

Method

Heat the olive oil in a heavy-based pan and brown the pork shoulder all over. Add the onion, leek, celery, chilli and chorizo and sauté until the vegetables have started to caramelise.

Add the cumin, paprika, black beans and chicken stock. Simmer for 2 hours

Remove the pork shoulder from the pan once soft and shred using two forks. Return the shredded pork to the pan with the oregano, tomatoes and honey. Simmer until the sauce has thickened slightly. Check the seasoning and stir in the fresh coriander just before serving.

To make the hummus, blend all the ingredients until smooth. Spoon onto the stew and garnish with the basil and chilli. Serve with the green beans.

Browse more pork recipes here.

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Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Chorizo-stuffed roast chicken

Butternut soup with chorizo, chickpea and feta topping

Stuffed chicken fillets with horseradish-creamed spinach

Mussels and white beans with tomato and chorizo

Easy tomato shakshuka

Cheesy stuffed sweet potatoes

Caldo verde soup with ricotta and garlic baked potato

Turkish-inspired eggs with crispy chorizo and pita toast

Spicy prawn and chorizo with roasted sweet potato

Mexican-style chorizo-and-seafood paella

Baked beans on toast with chorizo

Cheat’s feijoada with pork shoulder

Cheat’s feijoada with pork shoulder

Ingredients

Method