Cider and Honey Glazed Chorizo
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.