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Petit Basque with chorizo & goat's cheese


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently fry the chorizo in a little hot oil . Drain well on kitchen paper towels and set side, retaining the strained cooking oil.
  • Add the leeks to the hot chorizo oil and briefly cook. Then add the wine and seasonings and cook until tender and the wine has evaporated, regularly stirring.
  • At the same time, heat a little fresh oil in another pan and gently sauté the onions with seasonings until golden, stirring now and again.
  • When ready, spread the leeks in the base of a large gratin (or any ovenproof) dish and top with provolone, the chorizo and a little more cheese. Then spread the onion over, press it down a bit and sprinkle with parsley. Arrange the goat’s cheese on top, drizzle a little fresh oil on each piece, season and cook in the oven for about 15-20 mins until the cheese has melted a little around the edges.
  • Serve with grilled bread on the side.


  • 2-3 chorizo, finely sliced
  • olive oil
  • 2 leeks, washed well & sliced
  • 1 cup dry white wine
  • sea salt & freshly ground pepper
  • 2-3 onions, sliced
  • grated provolone (or tasty) cheese
  • 2 tbsp chopped fresh parsley
  • soft fresh goat’s cheese, sliced
  • Baguette or sourdough bread, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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