Wednesday, July 22, 2015

Maple Glazed Chorizo

I was at a garden party recently where a lovely girl I'd just met was talking incessantly about her love of maple syrup. I have rarely seen someone get so excited about a food… It was so endearing. Anyway, she mentioned that she loved pancakes, sausage & bacon with maple syrup when I had a thought… The spicy, savory heat of chorizo with the velvety sweetness of maple syrup would be a lovely combination. I was right - I made this for a dinner party as a test and it disappeared off the plate in record speed. I'm sure someone has done this or something similar before, but what resulted from my experiment is so tasty that it needs to be shared!

Do keep in mind that this is quite a sticky and messy dish. It's totally worth the mess, though it may be beneficial to serve it in a way that the pieces are individually separated so there's not as much stringy, sticky maple syrup mess. It might also be worth serving this on small plates with a knife and fork. I plopped it on a plate with some cocktail sticks on the side and while that totally worked, it would be too messy for a cocktail party because the delicious maple glaze becomes gooey and stringy as it cools.

200g spicy cooking chorizo
1/4 cup maple syrup
1 tablespoon Amaretto (such as Disaronno)

1. Slice the cooking chorizo into thin circular discs and add to a non-stick frying pan over medium-low heat. Continue cooking while stirring occasionally until the chorizo starts to give off its bright orange oils.

2. Tip in the maple syrup and increase the heat to medium. After about a minute or two on the higher heat, add the Amaretto and let it sizzle away.

3. Continue to sizzle and stir until the syrupy sauce reduces and starts to thicken a bit. It will thicken further as it cools, so don't worry if it's still a bit wet. Transfer to a serving plate or situation of your choice immediately and let it stand approximately 10 minutes before serving.

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