Vegetarianism

Chorizo – as an ingredient – Not Going the Whole Hog…

humanist55
The Tribute to Jeremy Badge

If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of food which can be eaten on their own as well as becoming ingredients in other dishes…

Photo by Edi Libedinsky on Unsplash

I wrote this post in preparation for April, just about at the start of the Russian invasion of Ukraine. Since then, the knock-on effects of the WAR, have become more apparent and include the idea that meat production is going to skyrocket. I decided to broaden the scope of my theme to include moving toward more vegetarian or plant-based food in our diet which is not the same thing as full-on espousing Vegetarianism for reasons, Ethical, Environmental, or Health, but rather, an inevitable reaction to meat shortages and rising prices. So, if we must go with the vegetarian favouring times, let us go willingly, or at least without complaint, for there are those without any choice, and let us garner knowledge to make the best of the experience – and what better place to start than using tiny amounts of highly concentrated meat flavour to add to mostly plant based dishes…

This post gets to the heart of using food as an ingredient as opposed to food in it’s own right. I always keep some Chorizo (pronounced Chor – ee -tho ) in my fridge but I almost never eat it by the slice or chunk! I am not vegetarian, but I recognise the need to drastically cut down on the amount of meat produced in the world – for the sake of the environment. Meat has a richness of flavour compared to say, a lentil, especially when, as in the case of Chorizo and similarly cured sausages, it has been concentrated by the process of curing. So a good way of introducing flavour into, mainly vegetable-based dishes, whilst reducing your meat intake (a healthy idea anyway), is to add small quantities of finely chopped Chorizo to your dish. Health-wise, you are also getting some vitamin B which is missing from purely plant-based food.

There is a heath argument against cured meats on account of substances used in the curing process being carcinogenic, but we are talking about small quantities of chorizo and there are so many worse sources of danger all around us, so I am prepared to take the risk for the sake of taste. You can use other types of cured sausage, but I like the fruity, spicy flavour of Chorizo which comes from smoked pimento, and I fry it in with onions at the start of making a dish. It’s a win for flavour, for the environment, and for your personal reduction of meat intake!

https://www.deliciousmagazine.co.uk/collections/recipes-with-chorizo/
Spicy Tomato and Chorizo Pasta Bake from https://www.deliciousmagazine.co.uk/collections/recipes-with-chorizo/

The recipe above is from a site showing 41 recipes that include Chorizo as an ingredient, to a greater or lesser extent and illustrates how to incorporate it…

If you have a favourite cured meat that you use as an ingredient – please share in the comments!

A to Z Challenge 2022 Theme Reveal…

humanist55

For my third year of the A2Z Challenge, I am reverting to one of my passions in life – Food! Two years ago, I only discovered the challenge on April 1st, the day the challenge started, so I had no time to prepare and plunged into the effects of the burgeoning pandemic. Last year, I decided to try and finish a novel and write around its theme – I didn’t finish it within the month but it gave me enough impetus to have finished it since and if any of you readers from last year want to read it – please let me know and I will send you a pdf.

DISCOVERY APPLE

The aspect of food I was going to tackle is ‘Foods that can be used as an Ingredient’ – so for example, Apples can be eaten in their own right as well as being an ingredient in other dishes. Tumeric cannot really be eaten on its own so it doesn’t make the list… There will be recipes of mine, links to other peoples’ recipes and odd food facts.

However, the world finds itself in a crisis due to the war in Ukraine and so I am going to add substantially to this theme – shades of the 2020 challenge when Covid was on the rise… Here are two things to consider -Ukraine is seventh in the league of worldwide wheat producers (but not for the next year). 50% of the Wheat imported into Germany, is fed to Pigs – it takes 7kg of wheat to create 1kg of pork. Imagine the price hikes coming down the line, from the price of wheat ‘feeding’ through to the price of pork (and other meats). What better time to consider choosing to eat more vegetarian meals. Note that I didn’t suggest becoming vegetarian, but at least increasing the amount of meat-free meals. There are other reasons for considering this, principally the Environment – less land use to grow all that food for animal feeds, less farting animals contributing methane to greenhouse gasses (methane is worse than CO2), less expensive, refrigerated transport of meat around the world. More grain for everyone around the world – poor countries in Africa will be hard hit by Ukraine being unable to plant this year, and not just wheat…

I have had in mind, for a long time, writing a book to be called ‘The Gradual Vegetarian…” I imagined a family where the progressive (probably) females in the house desired to go vegetarian for all the good reasons – ethical, environmental, health – and the (probably) males are resistant to the change. So the book would be vegetarian by stealth – gradually introducing recipes that give the lie to the idea that vegetarian food is bland and boring. Also, you don’t want to rush out and buy lots of new equipment and ingredients before you’re sure the change will take, so the idea of a book that gradually introduces vegetarian recipes, equipment, and ingredients, always seemed a good one to me and I am going to inject it into this year’s challenge…

There will be some jam recipes and so as a ‘taster’, I give my generalised method below, little wrinkles may appear with further recipes…

Making jam is simple, you need fruit and sugar in equal parts plus jam jars…

Making jam is simple, you need fruit and sugar in equal parts plus jam jars. Almost all jam jars these days can be recycled because they have a silicone seal inside the lid edge so you don’t need to mess about with acetate covers, rubber bands and waxed disks – unless you want to!

  1. Weigh the fruit so you know how much sugar to add.
  2. Cook the fruit in a large saucepan – some fruit needs chopping into small bits.
  3. When the fruit is mushed down, add the sugar and stir till dissolved and bring to a roiling boil.
  4. Take a spoonful of jam out and put in the fridge till cold, if you can draw your finger through the cooled jam and it wrinkles, you have a set – if not repeat until you do.
  5. Meanwhile boil a kettle, stand the jars and their lids on a newspaper and fill both to the brim with boiling water.
  6. Once you have a set, carefully empty the jars and lids and use a heatproof jug to pour the jam into the jars. Immediately screw the lids on tight. It’s good to have a couple of smaller jars in case there is some left over.
  7. As the jars cool down, you should hear a pop as the vacuum forms and sucks the lids in – then your jam is properly sealed and will keep forever! This whole process can take as little as half an hour…

I am trying to write as many as possible in advance so that I can spend more time reading other bloggers’ posts, connect with old friends and make new ones. I have had to come out of semi-retirement and go back to four days a week as the company I work for (Gelato and Puddings) – is moving to a larger factory so it is all hands on deck! But by April, I hope the worst will be over and I can put the effort in here…

There is a hard-working team behind the scenes of the A to Z Challenge and this year, Jeremy, the graphic designer responsible for all the badges and banners, sadly passed away, so the badge below is to honour him…