Simply Sensational Chorizo
This is yet another dish from my wine tasting night and I have to say it went down really well with all the guests. I used two different types of chorizo - one spicy and one herby - so that there was something for everyone but prepared them both in exactly the way.
A sticky, sweet sauce coats the chorizo which will set your tastebuds alight. A firm favourite in our house and ridiculously easy to prepare, this dish will become a hit in your house too!
Serve straight away with a full bodied red - Rioja is especially good!
.JPG)
Simply Sensational Chorizo
250g semi-cured chorizo (spicy/herby/garlicky/a mixture!)
2 cloves of garlic, bashed with the heel of your knife
4 tbsp red wine vinegar
1 tbsp runny honey
Slice the chorizo into rounds (about the thickness of two pound coins). Put into a small frying pan on a medium heat.
Toss occasionally until crisp and golden. Add the garlic cloves and fry for 5 minutes.
Carefully drain off most of the fat, leaving about one tablespoon behind and replace the pan on the heat.
Add the vinegar and honey and leave to reduce to a sticky glaze.
A sticky, sweet sauce coats the chorizo which will set your tastebuds alight. A firm favourite in our house and ridiculously easy to prepare, this dish will become a hit in your house too!
Serve straight away with a full bodied red - Rioja is especially good!
.JPG)
250g semi-cured chorizo (spicy/herby/garlicky/a mixture!)
2 cloves of garlic, bashed with the heel of your knife
4 tbsp red wine vinegar
1 tbsp runny honey
Slice the chorizo into rounds (about the thickness of two pound coins). Put into a small frying pan on a medium heat.
Toss occasionally until crisp and golden. Add the garlic cloves and fry for 5 minutes.
Carefully drain off most of the fat, leaving about one tablespoon behind and replace the pan on the heat.
Add the vinegar and honey and leave to reduce to a sticky glaze.
Comments
Post a Comment