Cider and Honey Glazed Chorizo
Photography Manja Wachsmuth.
These tasty little morsels always disappear fast! Do seek out a cured chorizo that is still a little soft when squeezed gently. A very firm cured chorizo tends to be quite chewy when heated.
Serves: 4
INGREDIENTS
1 teaspoon olive oil
2 cured chorizo sausages, cut into 2cm thick pieces
1 bay leaf
1 cup apple or pear cider
1 tablespoon honey
1 tablespoon grain mustard
2 cloves garlic, crushed
2 tablespoons chopped parsley
METHOD
Heat the oil in a sauté pan and cook the chorizo with the bay leaf until lightly golden on both sides. Increase the heat and add the cider, letting it bubble up and reduce by half. Add the honey, mustard and garlic and cook until the cider is well reduced and the chorizo is coated in a lovely glossy sauce. Add the parsley then transfer to a serving dish.
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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.