Sunday, 15 April 2012

Sweet and sour chorizo

What could be simpler? Chorizo, Red wine vinegar and honey to create a modest yet flavour-filled tapas dish.

Serves 2

1 Medium chorizo, sweet or spicy, cut into rounds.
50ml Red wine vinegar
2 Tablespoons Honey

1. Place the chorizo round's into a non-stick frying pan on a low heat to render out the natural oils. Do this for around 5-10 minutes.

2. Once the oils are released add in the red wine vinegar and reduce by a third.

3. Add in the honey and stir, taste and if too sweet add a touch more vinegar, too sour then add more honey.

4. Serve and enjoy, perfect accompaniment to Spanish tortilla, jamon and manchego cheese.

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