Step-by-Step Guide to Prepare Gordon Ramsay Beer Mustard Chorizo Kale bake

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

Beer Mustard Chorizo Kale bake is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Beer Mustard Chorizo Kale bake is something that I’ve loved my whole life. They are fine and they look wonderful.

This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. If the seeds soak up the beer too quickly. Heat the oil in a medium frying pan, and add the chorizo and onion. Fresh mustard greens and kale make a lovely meal paired with sliced Cajun-style sausage, garlic, and tomatoes.

To get started with this recipe, we must prepare a few ingredients. You can have beer mustard chorizo kale bake using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Beer Mustard Chorizo Kale bake:

1. Get 6 Chorizo sausages
2. Get 6 tbsp Austrian Beer Mustard
3. Get 2 head Garlic diced
4. Take 8 oz kale
5. Prepare 1 can Green beans
6. Get 1 can White kidney beans
7. Take 2 tsp cooking wine
8. Prepare 2 tbsp olive oil
9. Make ready 4 stick Green onions, diced
10. Prepare 1 1/2 cup Beef Stock
11. Make ready 1 packages mashed potatoes
12. Get 1 1/2 cup mozzarella cheese
13. Make ready 1 can White potatoes
14. Make ready 1 can peas

Baked kale crisps with smoky paprika salt. Kale makes a fantastic healthy low-fat, low-cal snack - a great alternative to crisps. Sprinkle with whatever spices you fancy - celery salt or a mild chilli powder would both work well. Indian-Style Mustard Greens & Kale with Toasted Naan.

Instructions 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.

Sprinkle with whatever spices you fancy - celery salt or a mild chilli powder would both work well. Indian-Style Mustard Greens & Kale with Toasted Naan. These savory chorizo and halloumi pancakes will help you win at brunch. [Photographs: J. Video: Serious Eats Video.] Spicy Spanish chorizo and hearty kale are a classic combo—toss in a little pasta and you've got a weeknight dinner dream. It's easy (hello, one pot!) and super delish.

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