Ashley Wright, head chef at The Horn of Plenty in Devon, shares his recipe for chorizo jam
www.thehornofplenty.co.uk
- 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.
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.
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