So it’s been a while since my last post its all been a bit busy! But what with the summer finally making an appearance, although for how long for is anyones guess. My attention has been turned towards lighter fare with slightly more greenery on the plate than i would normally go for, but the weather makes it all the better. To me chorizo is the taste of summer and also memories of sitting bistro restaurants in the heart of Spain tucking into various little tapas plates. Usually I put my chorizo into slow cooked dishes where the smoked paprika and other deliciousness from the sausage have time to seep into every corner of the dish. This one though, is all about the chorizo itself.
- 1x 3 inch piece of Chorizo
- Rocket leaves
- 3 or 4 slices of pickled beetroot cut into match sticks
- Dash of oil
- 35ml port wine
Grab your chorizo and cut it into smallish cubes I tend to cut circle slices and then cut them into four, but that’s just me. Once you’ve got the chorizo sorted gently fry it off in a small pan until its nicely crispy. Once its nearly done turn the heat off as this allow all of the flavoursome juices and oils to escape from the chorizo leave it for about 5 minutes. After that turn the heat back on and add the Port and cook until the liquid has reduced slightly. In a bowl mix together the beetroot and rocket and then top with the cooked chorizo using the port and chorizo oil reduction as a salad dressing. This goes particularly well with a crisp white or if you fancy it something fizzy!