Want to know how to make a very simple Mozzarella, Spinach and Chorizo Bake?
What I used (Makes 1 bake to feed four very hungry people)
- 1 sheet of Jus Roll Puff pastry
- 1 tin of Sweet Harvest Peeled Plum tomatoes (chopped are better if you have them)
- 2 handfuls of Tesco baby spinach
- Quarter of a jar of Old El Paso Hot Green jalapeños
- Half a pack of Tesco chorizo Selection (includes chorizo and chorizo pamplona)
- 150g of fresh Tesco mozzarella (the one that comes in the liquid filled bag)
- 1 white onion
- 3 cloves of garlic
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of oregano
- Quarter of a teaspoon of ground black pepper
- Couple of tablespoons of olive oil
Utensils/tools I used:
- An oven tray big enough to fit the pastry sheet on
- Bowl for the spinach
- Medium sized frying pan for the garlic and onions/spinach
- Small pan to make the sauce in
- A chopping board
- The obvious (spoons for the sauce and knifes to chop)
- Sheet of none stick paper
The first thing you want to do is chop up your onions and garlic. I cheated a little here and used my little trusty food processor to do the work as I’m lazy and after a few zaps, the veg was chopped exactly to the right size and was ready to be fried.
Pop a tablespoon of olive oil into your medium sized frying pan and then add the onion and garlic. I like to fry my onions until they’re soft and slightly golden. I find by doing this they become much sweeter which makes the dish overall tastier.
Once fried to perfection, add the onions and garlic to your small pan and then add your tin of tomatoes. I only had peeled tomatoes in so I gave them a zap in the processor before adding but if you have chopped tomatoes, I advise using them as it eliminates the step of chopping them. Once everything is in the pan you want to add your tablespoon of sugar, tablespoon of salt, tablespoon of oregano and your quarter of a tablespoon of ground black pepper. Once done, stir everything together and simmer for a good 40-60 minutes until the mixture reduces right down to a sort of thick paste.
While the sauce is cooking, if you’re adding spinach to your bake this is a good time to wilt it. I know a lot of people just pop the spinach in a bowl full of water for a few minutes and then use it but I like to do just that and then fry it off to reduce it down. I simply add a teeny olive oil to my frying pan and watch it shrink (anyone else find it fascinating to see how much the green leaves reduce in size!?)
Once your spinach is done and your sauce is looking good, pop your sheet of pastry onto a none stick sheet of paper upon a oven tray (I opted for good old Jus Roll pastry as I find puff pastry an absolute pain in the backside to make) You can now start popping all of your toppings on top. I started off with my thick, sweet sauce then added my chorizo pieces on, followed by the wilted spinach and drained jalapeños. I then finished the concoction off with a generous helping of sliced mozzarella. Also when doing this, you want to leave at least an inch boarder for a nice crust. Once that’s all done stick it in the oven on around 200c for 20 minutes. Once the bake is cooked and out of the oven leave it to stand for around 5-10 minutes before attempting to eat as it’ll be pipping hot.
What delicious baked concoctions have you created?