Cider and Honey Glazed Chorizo
Photography Manja Wachsmuth.
These tasty little morsels always disappear fast! Do seek out a cured chorizo that is still a little soft when squeezed gently. A very firm cured chorizo tends to be quite chewy when heated.
Serves: 4
INGREDIENTS
1 teaspoon olive oil
2 cured chorizo sausages, cut into 2cm thick pieces
1 bay leaf
1 cup apple or pear cider
1 tablespoon honey
1 tablespoon grain mustard
2 cloves garlic, crushed
2 tablespoons chopped parsley
METHOD
Heat the oil in a sauté pan and cook the chorizo with the bay leaf until lightly golden on both sides. Increase the heat and add the cider, letting it bubble up and reduce by half. Add the honey, mustard and garlic and cook until the cider is well reduced and the chorizo is coated in a lovely glossy sauce. Add the parsley then transfer to a serving dish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.