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

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FOOD Magazine issue 187
  • Cooking chorizo 1kg, diced
  • Spanish onions 2, finely diced
  • Garlic ½ bulb, minced
  • Balsamic vinegar 200ml
  • Light brown sugar 200g
  1. 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.
  2. Gently fry the onions in the chorizo oil until soft and starting to brown.
  3. Add the garlic, cooked chorizo, vinegar and sugar.
  4. Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
  5. Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
  6. 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

  1. 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.
  2. Gently fry the onions in the chorizo oil until soft and starting to brown.
  3. Add the garlic, cooked chorizo, vinegar and sugar.
  4. Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
  5. Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
  6. Store the chorizo jam in a sterilised jar.
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'Serve with seafood, cheese or with salads for an added burst of flavour,' says Ashley

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FOOD Magazine issue 187

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FOOD Magazine issue 187
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