Sweet, salty, crisp and succulent, this recipe for cider-glazed chorizo is definitely a winner. Top with fresh parsley and serve with a generous helping of crusty bread – you won’t want any of the delicious juices to go to waste!
- 1 tbsp extra virgin olive oil
- 2 (about 340 g) chorizo, thickly sliced
- 250 ml (1 cup) apple cider
- chopped flat-leaf parsley and crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a frying pan over medium heat. Add chorizo and cook, stirring, for 4 minutes or until golden. Add cider and cook for a further 8 minutes or until sauce has reduced by half. Top with parsley and serve with bread.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Brett Stevens.