October 30, 2017

Sweet, salty, crisp & succulent, this recipe for cider infused 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! 

 

 

 

Ingredients (to serve 4)

1 tablespoon Rapeseed Oil 

200g Ispini Chorizo

250g Dry Cider (we used the award winning Tempted Cider, from NI)

Sour Dough or similar crusty bread

Method

Heat oil in a frying pan over medium heat. Slice chorizo and cook, stirring, for 4 minutes until the paprika and fat has infused.  

Add cider and simmer for a further 8 minutes or until sauce has reduced by half. Top with parsley and serve with bread.

This quick and easy tapas is perfect for an Autumn feast or a quick meal for two.

 

 

 


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