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