Portuguese chouriço is less spicy than Spanish chorizo. It’s worth looking for it at delis to give an authentic Portuguese flavour to this dish.
- 300 g Portuguese-style chorizo
- 125 ml (½ cup) Aguardente (Portuguese distilled alcohol) or grappa
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.
Score chorizo at 1 cm intervals. Place in a chorizo griller or frying pan, and pour over alcohol. Place over medium heat for 1 minute. Remove from heat and ignite alcohol. Cook chorizo, turning occasionally, for 5 minutes or until crisp, adding and igniting more alcohol if necessary.
As seen in Feast Magazine, Issue 13, pg73.
Photography by Derek Swalwell