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Recipes

By Miguel

Chorizo-cider-style

Chorizo Cider Style

Serves 2

Ingredients

4 pink eschallots, peeled

250ml water

250ml white wine vinegar

2 tbsp caster sugar

2 Maestre free-range Chorizo, thick slices

1 tbsp finely chopped parsley

50ml fresh apple cider

Method

1
For the pickling process: Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until soft. Drain.
2
Heat a small heavy based frying pan until very hot. Cook chorizo for about 3 minutes or until golden brown. Stir in eschallot mixture and parsley. Add cider. Deglaze until almost evaporated.
3
Serve chorizo in a clay pot with extra parsley.

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