30 August 2010
Chorizo in Apple and Cider
fresh chorizo, not too firm but mildly cured for a sweet and spicy tapas treat.
Chorizo and apple go well together, one of the more popular recipes is chorizo and apple kebabs, great for the barbeque ideally but for tapas indoors, starters or something a little different out the frying pan try the same pairing with the addition of cider and a hint of bay... super flavour and very easy.
The key to this recipe is simplicity and "juice", when Spanish chorizos are lightly fried in olive oil you get the fat oozing out the sausage with all that paprika, chili and Spanish flavour - ideal for cooking other ingredients, in fact it is worth retaining and popping in the fridge for a recipe the next day. Retaining bacon fat is not uncommon so why not from chorizo?
Ingredients (6 - 8 tapas)
3 Chorizo sausages
1 Apple (sweet)
300ml Asturian cider
1 Bay leaf
How to cook:
1. Slice the chorizo sausages into half inch segments.
2. Pour a little olive oil into a frying pan and heat.
3. Add the chorizo segments and cook for 1 minute each side over a low heat.
4. Meanwhile, slice the apple into 12 segments.
5. Add the apple, bay leaf and cider to the chorizo, turn up the heat and cook until the cider begins to thicken.
6. Serve hot with cocktail sticks.