Chorizo Al Vino Tinto
Photography Brook Serene.
We were lucky enough to have Jay Refugia, head chef of Hotel Montreal's Polo Bar and Restaurant share his recipe for Chorizo Al Vino Tinto.
From his restaurant's small plates and tapas menu, this simple and comforting dish boasts bold flavours,. Exquisitely cooked with red wine, it showcases the depth, character and flavour of fermented grapes.
INGREDIENTS
400g semi cured cooking chorizo sausage
1 carrot
1 stalk celery
1 medium onion
1 red capsicum
4 cups dry red wine
METHOD
Slice the chorizo into 2cm slices.
Heat a heavy-base pan. Add onions, carrots, and capsicum until translucent, followed by the chorizo.
Add dry red wine and bring to a boil, then lower the heat and let simmer until almost all the wine has evaporated. Serve hot with chargrilled sourdough ciabatta.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.