Sunday, November 15, 2020

Double Marsala Glazed Chorizo

Double Marsala Glazed Chorizo

When I need something to put out before dinner for nibbling, want to add a little something to a cheese board or need a little something to bring for a party, this is often what I reach for. It's delicious, super easy, quick to make and I've never met anyone who doesn't like it... It's perfect just about any time, but I especially love it around the holidays because of it's pretty red colour and its spicy warmth. I love having just this as a little starter before dinner and it's somehow improved with a glass of red wine or a nice cold beer. For a more substantial snack, it pairs beautifully with cheese and crackers or fresh bread.

You can make this ahead if you want and keep it in the fridge over night with the juices from the pan. When you're ready to serve, scrape out the chorizo along with the juices into a frying pan and heat up gently over low or medium-low heat until hot.

400g spicy cooking chorizo, sliced 
200ml dry Marsala

1. Cook the chorizo in a non-stick frying pan over medium-high heat, stirring regularly with a wooden spoon until the chorizo starts to produce an orange oil and begins to get crispy on the outside. 

4. Pour in 100ml of the Marsala and let it bubble up. Continue to cook and stir until it reduces. There will still be some liquid, but it will be sticky and thicker. This is the time to pour in the other 100ml of Marsala (this is the double glazing bit) and repeat. This time it will bubble up the same, but as it reduces, it will create a thick, syrupy, darker glaze over the chorizo. You can actually see the colour change from the first round when it was a lighter colour to a deeper, darker red.

5. When the glaze has reduced enough, remove the chorizo with a slotted spoon to a serving dish. There will still be some glaze left in the pan - it shouldn't reduce all the way to nothing.

6. Serve hot with toothpicks.

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