Sunday, 29 November 2015
Chorizo with Red Wine and Rosemary.
Cut a cooking chorizo into ring about the thickness of a pound coin.
Put a frying pan on to medium heat - do not add oil.
Place the chorizo into the pan.
Finely chop a shallot.
When the chorizo has coloured on one side turn them over.
They should now be releasing lots of oil into the pan.
Add a little more cooking oil if you think you need it and add the shallot and finely chopped rosemary.
Cook until the shallot has softened, then add a small glass of red wine (or sherry).
Turn up the heat and reduce the wine to a syrup.
Serve with crusty bread for the juices.