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Sides
Chorizo jam
Serve this chorizo jam with seafood or on your next cheese board
Ashley Wright, head chef at The Horn of Plenty in Devon, shares his recipe for chorizo jam
www.thehornofplenty.co.uk
You will need
Cooking chorizo
1kg, diced
Spanish onions
2, finely diced
Garlic
½ bulb, minced
Balsamic vinegar
200ml
Light brown sugar
200g
Method
Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.
You will need
Cooking chorizo
1kg, diced
Spanish onions
2, finely diced
Garlic
½ bulb, minced
Balsamic vinegar
200ml
Light brown sugar
200g
Method
Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.
Chorizo
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Cooking chorizo
1kg, diced
Spanish onions
2, finely diced
Garlic
½ bulb, minced
Balsamic vinegar
200ml
Light brown sugar
200g
Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.