Célébrant le piquant du Red Devil, notre Red Leicester avec des piments et des poivrons Habanero, cette recette de linguines au chorizo est facile à préparer mais pleine de saveur. Composée de chorizo croustillant dans une sauce tomate aux he...
Célébrant le piquant du Red Devil, notre Red Leicester avec des piments et des poivrons Habanero, cette recette de linguines au chorizo est facile à préparer mais pleine de saveur. Composée de chorizo croustillant dans une sauce tomate aux herbes et aux piments, c'est un excellent dîner de semaine qui est suffisamment impressionnant pour être également servi lorsque des amis vous rendent visite. Accompagnez-le d'une bière glacée.
METHOD
Sauté the onion in olive oil until softened, add the chilli pepper and sauté again until soft. Set aside.
Sauté the chorizo until the meat is crispy, drain off any excess oil and set aside.
In a large pan add in the onions, peppers, chorizo, oregano with tomato passata and cook until bubbling. Season to taste and simmer gently whilst pasta is cooked.
Cook linguine in a large pan of boiling salted water until al dente.
Drain well and add to sauce, mix well and sprinkle in the cheese warming through until just melted.
Sprinkle over torn basil leaves and serve immediately.
METHOD
Sauté the onion in olive oil until softened, add the chilli pepper and sauté again until soft. Set aside.
Sauté the chorizo until the meat is crispy, drain off any excess oil and set aside.
In a large pan add in the onions, peppers, chorizo, oregano with tomato passata and cook until bubbling. Season to taste and simmer gently whilst pasta is cooked.
Cook linguine in a large pan of boiling salted water until al dente.
Drain well and add to sauce, mix well and sprinkle in the cheese warming through until just melted.
Sprinkle over torn basil leaves and serve immediately.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
Rich, creamy and packed with flavour, these chicken supremes are stuffed with Purple Vale, our mature Cheddar with caramelised onion chutney and Giusti balsamic vinegar of Modena. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling melts beneath the skin as the chicken cooks, while a prosciutto wrapping turns beautifully crisp and savoury on the Kamado Joe.
Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.
