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We hope you got insight from reading it, now let’s go back to chicken & chorizo soup recipe. To cook chicken & chorizo soup you only need 10 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Chicken & Chorizo Soup:
- Take 300 g Chicken
- Provide 4 Chorizos
- Take 400 g Jar of chick peas
- You need 100 g Fine noodles
- You need 2 Garlic cloves
- Use Olive oil
- You need 150 cl water
- Use Yellow food colourant
- Get 1 Chicken flavoured stock cube
- Prepare Salt
Instructions to make Chicken & Chorizo Soup:
- 1: Cut the chicken and chorizo in small pieces. - - 2: Finely chop the garlic. - - 3: Cover the base of a large cooking pot with olive oil and fry the chicken until there are no raw parts showing. Add the garlic and continue frying for 2 minutes. - - 4: Sprinkle the stock cube in and also sprinkle some yellow food colourant.
- 5: Add the chorizo and the jar of chick peas. Add the water and boil for 30 minutes on medium heat. Add salt to your own liking. - - 6: Add the noodles and continue boiling for 15 minutes on medium heat. - - 7: Enjoy… With a nice crusty loaf of bread!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you are likely to use was saved correctly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that state how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will probably be harmful, but its flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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