Tuesday, January 26, 2016

Cider Chorizo


I find it challenging to time a starter just right when people are coming over for dinner, particularly if I'm having a mid-week dinner party and guests are arriving at different times, depending on when they can get away from their offices. That's what makes this recipe so great... I can prepare it right up to the last step, leave it in a warm oven for ages if necessary, then finish the last step quickly and have it on the table for hungry diners in no time once everyone has arrived and settled in. It doesn't hurt that this tastes amazing. Serve it on its own as a nibbly snack with cocktail sticks or alongside a sliced baguette and some cheeses for the perfect starter or party food.


Ingredients
280g linked cooking chorizo sausages
2 tablespoons regular olive oil
100ml dry cider
Leaves from a few sprigs of fresh thyme, plus more for garnish (optional)
25g unsalted butter


Method
1. Preheat the oven to 180°C.

2. Cut the chorizo to separate the sausages and cut each individual sausage into quarters. Heat the olive oil in a frying pan that is both oven-proof and flame-proof such as a cast iron skillet, and fry the sausages for about 5 minutes over medium or medium-low heat until golden.

3. Pour in the cider and let it sizzle for a minute or two. Stir in the thyme leaves and let it sizzle for a minute more before transferring the pan to the oven.

4. Bake for 10 minutes at 180°C.

5. After 10 minutes, remove the chorizo from the oven and stir in the butter while still piping hot. I like to serve this plopped onto the table in the cast-iron skillet I use to make it in, but you could certainly display it on a serving platter or spooned onto individual plates. Either way, pop some cocktail sticks onto the table for serving and enjoy!

* If you're not ready to serve this right away, reduce the oven temperature to 50°C and leave the chorizo in the oven for up to an hour. Then pop onto a hot burner to make the chorizo piping hot while stirring through the butter before serving.
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