Preheat the oven to 200c and put in a 20-22 cm skillet to heat up.
Heat a little vegetable oil in a pan and fry the chorizo briefly until just coloured the lift out, drain on kitchen paper and keep to one side. If you like you can keep the oil, which will be flavoured by the chorizo, to glaze the cornbread when it comes out the oven.
Melt the butter in a small pan then remove from the heat.
Combine the cornmeal, flour and salt and baking powder in a mixing bowl. Lightly whisk the in the maple syrup, milk, buttermilk, two thirds of the melted butter and the eggs – you want the mixing to be as brief as possible – to form a thick batter. Fold in the grated cheese and fried chorizo.
Remove the skillet from the oven and brush the inside all over with the rest of the melted butter.
Pour in the batter and put into the oven. Turn the temperature down to 190c and bake for about 10 minutes, then turn the temperature down again to 180c for a further 20 minutes.
To check that the cornbread is ready, insert a skewer or the point of a small knife into the centre. It should come out clean. If you wish, glaze the top by brushing it with a little of the reserved chorizo oil.
Serve the cornbread warm from the skillet, so everyone can break off a piece.
To make the gazpacho, roughly chop the tomatoes, retaining the juice.
Tear the bread into pieces and put into a large wide bowl.
Drizzle two thirds of the virgin olive oil and the vinegar over the bread.
Add half the basil and all of the garlic, squeeze the bread with your fingers so the garlic is well incorporated.
Mix in the tomatoes – with their juice- and the peppers, then add the cucumber. Season with the paprika and salt and pepper. Stir well and put the bowl in the fridge for 1 hour.
Transfer to a blender and blend until smooth. Check and adjust the seasoning if necessary. Serve chilled, scatter with the rest of the basil leaves, torn or chopped and serve with a swirl of extra virgin olive oil avocado oil. And bread!
Preheat the oven to 200c and put in a 20-22 cm skillet to heat up.
Heat a little vegetable oil in a pan and fry the chorizo briefly until just coloured the lift out, drain on kitchen paper and keep to one side. If you like you can keep the oil, which will be flavoured by the chorizo, to glaze the cornbread when it comes out the oven.
Melt the butter in a small pan then remove from the heat.
Combine the cornmeal, flour and salt and baking powder in a mixing bowl. Lightly whisk the in the maple syrup, milk, buttermilk, two thirds of the melted butter and the eggs – you want the mixing to be as brief as possible – to form a thick batter. Fold in the grated cheese and fried chorizo.
Remove the skillet from the oven and brush the inside all over with the rest of the melted butter.
Pour in the batter and put into the oven. Turn the temperature down to 190c and bake for about 10 minutes, then turn the temperature down again to 180c for a further 20 minutes.
To check that the cornbread is ready, insert a skewer or the point of a small knife into the centre. It should come out clean. If you wish, glaze the top by brushing it with a little of the reserved chorizo oil.
Serve the cornbread warm from the skillet, so everyone can break off a piece.
To make the gazpacho, roughly chop the tomatoes, retaining the juice.
Tear the bread into pieces and put into a large wide bowl.
Drizzle two thirds of the virgin olive oil and the vinegar over the bread.
Add half the basil and all of the garlic, squeeze the bread with your fingers so the garlic is well incorporated.
Mix in the tomatoes – with their juice- and the peppers, then add the cucumber. Season with the paprika and salt and pepper. Stir well and put the bowl in the fridge for 1 hour.
Transfer to a blender and blend until smooth. Check and adjust the seasoning if necessary. Serve chilled, scatter with the rest of the basil leaves, torn or chopped and serve with a swirl of extra virgin olive oil avocado oil. And bread!
