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Honey Glazed Chorizo

Monday, 22 November 2010

I made Butternut Squash Pudding Soufflé for last month's Daring cooks and you should remember this:

Chorizo oil

I added a couple tablespoons of chorizo oil into my soufflé base and it gave the soufflé a really nice smoky flavour.

Chorizo is a type of Spanish pork sausage made by combining ground pork with either spicy or sweet Spanish paprika (pimentón). There are two types of chorizo, one is cured and air-dried and can be sliced and eaten without cooking like salami; the other type is called cooking or frying chorizo, which is softer and must be cooked before eating.

Frying chorizo
Frying chorizo from Westin Gourmet.

It has a very strong distinctive smoky flavour - extremely tasty. It is also very oily, you will notice this when you fry it. But don't even think about discarding the oil! Fats = flavour! You can bottle up the oil and save it for future use. It is really useful and versatile, you can use the oil for stir-fries, dress your pasta or salads, drizzle over soups, use as a dip for breads. It goes well with shellfish, you can use it to sear scallops, prawns...If you are health-conscious, give it to your friends or family. It makes a great gift.

pan fried chorizo

I often find the taste of chorizo a bit sharp, so I fried it with honey to balance the taste of the savoury and smoky chorizo. Easy and extremely tasty, I served it with the butternut squash souffle.

Honey Glazed Chorizo
Ingredients:
  • 250 g chorizo - sliced
  • 3 cloves garlic - sliced
  • 1 1/2 tbs honey (or more to taste)
Directions:
  • Heat up a non-stick pan.
  • Arrange chorizo slices on the pan.
  • Leave to fry until oil is released and a crust is formed. Do the same to the other side.
  • Remove chorizo from pan and leave aside for later use.
  • Pour the oil into a small bottle leaving a little bit of oil in the pan. Save the rest for future use.
  • Add garlic slices and fry until fragrant.
  • Add in fried chorizo slices and honey. Stir to mix.

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